Homemade recipes for slippery tenderloin

Tenderloin is a very high-quality meat, generally referring to the meat from the spine of animals such as cattle, sheep, and pigs. This kind of meat is very tender and rich in protein, amino acids and other trace elements that are beneficial to the human body. It is very popular. Slippery tenderloin is a delicious dish made with tenderloin as the main ingredient. Here we will introduce a complete set of home-cooked methods for slippery tenderloin.

Method 1:

1. Wash the pork tenderloin and remove the fascia.

2. Cut thin slices with a top knife. Then put it in clean water to soak out the blood. Squeeze dry water and set aside. (This is the key to white meat)

3. Put the meat slices back in the bowl. Add egg white (no yolk)

4. Add water starch (dry starch mixed with water). A small amount of cooking wine and a little more starch can be added to make the meat slices soft and tender. Marinate for 5 minutes.

5. Cut the cucumber into sections with a knife.

6. Then cut it horizontally and do the same with the carrots. Soak the black fungus and tear it into small pieces.

7. Chop the onion, ginger and garlic.

8. Add more oil in the spoon.

Heat the oil to 9.5%, add the meat slices and quickly cut them apart. When the meat slices turn white, remove them from the oil and set aside.

10. Leave some oil in the spoon and sauté the onion, ginger and garlic.

11. Add carrots, black fungus, cucumber in turn, stir-fry evenly, and add salt and MSG. Thicken with water starch, drizzle with sesame oil and serve.

Method 2:

Material

Ingredients: 375 grams of pork tenderloin,

Accessories: 200g cucumber, 40g egg white,

Seasoning: 15g green onion, 5g salt, 20g cooking wine, 30g cornstarch, 50g vegetable oil

practice

1. Cut the tenderloin into thin slices, mix with egg white, 5 grams of salt, then add 20 grams of dry cornstarch, mix well, and let it stand for 10 minutes; wash the cucumber, peel off the rough old skin, and cut into 0.5 cm thick oblique slices; cut the green onion into 3 cm long sections.

2. Heat the oil, pour the meat slices into the pan and fry them. When the meat slices change color, remove them from the pan and drain the oil.

3. Leave 30 grams of oil in the pot, sauté the scallions until fragrant, then remove them. Pour the cucumber into the pot and stir-fry for about 1 minute. Add the meat slices and stir-fry together. Finally, thicken with 20 grams of cornstarch water (10 grams of cornstarch plus water) and serve.

Method 3:

1. Cut the tenderloin into thin slices, mix with egg white and 5 grams of salt, then add 20 grams of dry cornstarch, mix well, and let stand for 10 minutes; wash the cucumber, peel off the rough old skin, and cut into 0.5 cm thick oblique slices; cut the green onion into 3 cm long sections

2. Heat the oil, pour the meat slices into the pan and fry them. When the meat slices change color, remove them and drain the oil.

3. Leave 30g of oil in the pot, stir-fry the scallions until fragrant, then remove them. Pour the cucumber into the pot and stir-fry for about 1 minute. Add the meat slices and stir-fry together. Finally, thicken with 20g of cornstarch water (10g cornstarch plus water) and serve.