Is it better to use starch or flour for frying tenderloin?

Tenderloin is the part of the meat on the spine of animals such as cattle and sheep. This kind of meat is of very high quality. It is not only very tender but also has many benefits to the human body. Pork tenderloin is rich in protein, amino acids, etc., which can effectively improve the body's immunity. Fried tenderloin is a very common way to eat tenderloin, and fried tenderloin requires coating the surface with a layer of flour. So is it better to use starch or flour to fry tenderloin?

Starch is usually used to fry crispy meat.

When frying crispy meat, you need to prepare pure starch, any kind of starch will do. The main function of starch is to make the meat taste crispier. Starch is thicker than flour and is easier to stick to the surface of the meat. The meat is fried evenly and is delicious and tender. In addition, when making crispy pork, you need to prepare, cut the meat, put star anise, ginger slices, soy sauce, sugar and beer and marinate for a few minutes. Then coat the meat with a layer of starch paste before frying. If not pickled

What oil is good for frying crispy meat?

There is no particular requirement for the oil used for frying crispy pork, any ordinary household cooking oil will do.

Tips for making fried crispy pork

Fried crispy pork can be eaten as one dish with two functions. It can be stir-fried with other ingredients or used to make soup, so you might as well make more fried crispy pork. So what are the tips for frying crispy pork? Once you master the little tricks, you will get twice the result with half the effort.

This dish is somewhat different from soft-fried pork tenderloin. In terms of meat quality, it is recommended to use the hind rump tip, and the ratio of fat to lean is best when it is 3:3 fat: 7: lean. The fried crispy meat will contain a lot of gravy and taste very delicious. When stewing, the gravy will penetrate into the soup. This is the authentic crispy meat.

Three secrets of deep-fried pork:

1. The meat should be marinated in advance to make it tasty;

2. Add appropriate amount of oil to the batter and stir well;

3. After heating the oil over high heat, switch to medium heat and fry slowly.

Production process:

1. Cut the pork belly into strips, add sugar, cooking wine and light soy sauce and mix well;

2. Chop three cloves of garlic into dices and put them into 1, marinate them together overnight or in the morning;

3. Mix 300g of fried flour with water, add some salt and MSG;

4. Add appropriate amount of oil and mix into a thin paste;

5. Pour the marinated meat strips into the batter and coat the meat strips with the batter separately;

6. Pour oil into the pan, heat it, put the battered meat strips in one by one, and fry until the batter turns golden brown.