How to make fried tenderloin crispy on the outside and tender on the inside

Fried tenderloin is a delicious dish made with tenderloin as the main ingredient. The most important thing about fried tenderloin is to fry it until it is crispy on the outside and tender on the inside. This is what makes a qualified fried tenderloin. However, making fried pork tenderloin crispy on the outside and tender on the inside is not an easy task and requires some tips. Re-frying, that is, frying the pork tenderloin in oil for the second time is one method. Here we will introduce in detail how to fry the pork tenderloin to make it crispy on the outside and tender on the inside.

Here is a tip for making fried tenderloin crispy on the outside and tender on the inside: double frying

"Re-frying" is a jargon in the culinary world, which actually means "frying twice". The specific method is, first heat the oil to 50% to 60% hot, put in the tenderloin, and fry the tenderloin over low heat until it turns slightly ivory yellow, then take it out; then turn on high heat, wait until the oil temperature is 90% hot, put in the tenderloin and fry it quickly, take it out quickly when it turns golden brown, and drain the oil.

The first frying is done over low heat to make the inside of the raw material cooked through;

The second frying over high heat is to make its exterior crispy. If you fry the tenderloin over low heat, the outside may not be crispy and may taste soft; but if you fry it over high heat, it will easily become burnt or dry.

Contrary to what many people think, "frying twice" will not absorb more oil or lose more nutrients. On the contrary, frying it over low heat and then quickly frying it over high heat can "force" out some of the oil just absorbed, leaving less oil in the tenderloin. And because the second frying time is very short, there will be no increase in nutritional loss. Finally, the "twice frying" method is suitable for most fried foods, such as French fries, fried chicken legs, fried hairtail, etc. But if you are making fried foods with fillings, such as eggplant boxes or spring rolls, you only need to fry them once over medium heat.

Method 1:

1 Wash the tenderloin and cut into thin slices, put it in a bowl, add salt, MSG and cooking wine, mix well, and marinate for more than 30 minutes to make it tasty.

2 Separate the egg whites into a bowl, stir with chopsticks or a whisk in one direction until the chopsticks can stand up, then add dry starch and continue stirring into an egg batter.

3 Put oil in the pan and heat it to 50% hot, coat the marinated meat slices with egg batter and put them into the pan, turning the meat slices constantly until fried until golden brown.

4 Serve on a plate and sprinkle with chili powder and pepper.

Method 2:

raw material:

300g pork tenderloin, 2 eggs

seasoning:

5g scallion, 3g ginger, 2g pepper, 2g salt, 3g thirteen spices, 5g cooking wine, 5g soy sauce, 3g sesame oil, 5g pepper salt, 70g starch, 250g Canadian canola oil

1. Wash the tenderloin, cut it into thick strips, add onion, ginger, pepper, salt, thirteen spices, cooking wine, sesame oil, and light soy sauce to marinate for half an hour in advance

2. Only egg white is needed. Add salad oil to egg white, starch

3. Mix into a paste

4. Light the wok and heat the oil to 40% hot. Coat the tenderloin with the paste.

5. Light a wok and add oil until it is 40% hot. Put the pork tenderloin coated with batter into the wok and fry until slightly yellow. Continue heating the oil. When it is 90% hot, pour the meat strips into the wok again. Fry until golden brown, then remove from the pan and drain off the oil. The tenderloin that has been fried again will be crispy on the outside and tender on the inside, not soft and mushy.

6. The soft fried pork tenderloin is ready. You can dip it in some pepper and salt to taste it!