How to prepare the paste for soft fried tenderloin

Fried tenderloin is a common way to cook tenderloin. The tenderloin is the meat from the spine of pigs, cattle, sheep, etc. This kind of meat is of very good quality, with a tender taste and is elastic. Soft-fried pork tenderloin is a dish that is popular among people because of its unique taste. In the process of making soft-fried pork tenderloin, batter is a very important step. Here we will introduce how to prepare the batter for soft-fried pork tenderloin.

Coating with batter is a commonly used cooking technique in my country, which is usually called "dressing" in the industry. It means coating the surface of the raw materials with a layer of batter like clothes after being processed by the knife. Because the temperature of the raw materials is relatively high when frying, the batter will immediately solidify into a protective layer after being heated, so that the raw materials will not directly contact the high-temperature oil. In this way, the moisture and freshness of the ingredients can be maintained, and the nutrients will not be lost, so the dishes prepared can be loose, tender, fragrant and crispy. Increase the beauty of the shape and color of the dishes and increase the nutritional value.

There are many types of paste, the more commonly used ones are as follows:

1. Egg white paste, also called egg white paste, is made from egg white and water starch. It can also be made with eggs, flour and water. You can also add an appropriate amount of baking powder to help it rise. The egg white does not need to be beaten during the production process. Just stir it evenly into the flour and starch. It is generally suitable for soft frying, such as soft fried fish strips, soft fried mushrooms, etc.

2. Egg foam paste is also called Korean paste or snow-covered paste. Use chopsticks to beat the egg white in one direction until bubbles form and the chopsticks can stand upright in the egg white. Then add dry starch and mix into a paste. The dishes made with it have a full appearance and a soft texture on the outside and tender on the inside. It is generally used for special deep-frying, such as: Korean prawns, silver squid strips, etc. It can also be used for poultry and fruits, such as: Korean chicken legs, fried lamb tails, bananas stuffed with sand, etc. When making egg foam batter, in addition to the beating technique, you must also pay attention to adding starch, otherwise the batter will easily produce water and the dish will be difficult to make.

3. Egg yolk paste is made by mixing egg yolk, flour or starch and water. The dishes prepared are golden in color and are generally suitable for cooking methods such as deep-frying, stir-frying, etc. After deep-frying, the food is crispy on the outside and fresh on the inside. You can dip it in condiments when eating.

4. Whole egg batter is made by mixing whole eggs with flour or starch and water. It is easy to make and is suitable for frying sugar-coated dishes. The finished product is golden in color, crispy on the outside and tender on the inside.

5. Before coating the ingredients for flour and egg batter, coat them with a layer of dry starch or dry flour, and then coat them with a layer of batter. This method is adopted to solve the problem that some raw materials contain high water or oil content and are not easy to be coated with batter, such as: soft-fried chestnuts, candied apples, pot-sticked fish fillets, etc. This will ensure that the ingredients are evenly coated with batter and taste tender and fragrant.

6. Coat the ingredients with egg batter and breadcrumbs. First, coat the ingredients evenly with egg batter. Then sprinkle a layer of breadcrumbs or sesame seeds, almonds, pine nuts, melon seeds, peanuts, walnuts, etc. on the surface of the batter. For example, fried pork chops, sesame fish fillets, etc. will make the fried dishes especially crispy.

7 . Water-based paste is made by mixing starch and water. It is simple and convenient to make and has a wide range of applications. It is often used in cooking methods such as dry frying, roasting, sautéing, and stir-frying. The dishes prepared are golden in color, crispy on the outside and tender on the inside, such as: dry-fried pork tenderloin, stir-fried fish fillets, etc. 8. To make the baking paste, first add an appropriate amount of baking powder to the flour and starch (the ratio of flour to starch is 7:3), then add water to mix. Use cold water in summer and warm water in winter, then stir with chopsticks until small bubbles of uniform size appear. Add a few drops of wine to the paste before use to increase smoothness. Suitable for deep-frying candied vegetables, because the vegetables have a high water content, and the batter shell is relatively hard after frying with baking powder.