Crispy pork loin

Method of Mashu fillet:

Raw materials for making crispy pork loin

200 grams of tenderloin, 2 eggs, 100 grams of flour, 100 grams of bread bran;

Ingredients for making crispy pork loin:

500g edible oil; (actual consumption 80g); 2 tsp soy sauce (6g); 1 tsp cooking wine (30g); 1 / 3 tsp pepper (1g); appropriate amount of salt and pepper; 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of Mashu fillet:

1. Wash and cut the meat into strips, put it into a bowl, add salt, cooking wine, pepper, monosodium glutamate and soy sauce, mix well and marinate for 30 minutes;

2. Beat the eggs into another bowl and mix well; first dip the meat sticks with flour and egg liquid, and then dip the bread bran evenly;

3. Put the oil in the pot. When the oil temperature rises to 50% heat, put the meat sticks into the pot, fry them until golden, then take out and put them on a plate. When eating, dip them in pepper and salt.

Characteristics of Mashu fillet

Golden color, crisp outside and tender inside.

Attention should be paid to when making crispy pork loin

When frying the fillet, the oil temperature should not be too low to prevent the bran from falling off.

Crispy pork loin

Mashu sirloin is a kind of delicious food made of sirloin meat, which belongs to home cooking.

Ingredients needed

200 grams of tenderloin, 2 eggs, 100 grams of flour, 100 grams of bread bran,

500g edible oil (actual consumption: 80g), 2 tbsp soy sauce, 1 tbsp cooking wine, 1 / 3 tbsp pepper, proper amount of salt and pepper, 1 tbsp refined salt, 1 / 2 tbsp monosodium glutamate,

Production method

1. Wash the meat and cut it into strips. Add salt, cooking wine, pepper, monosodium glutamate and soy sauce to the bowl. Mix well and marinate for 30 minutes,

2. Beat the eggs into another bowl and mix well,

3. Dip the meat into flour and egg liquid first, and then dip in bread bran,

4. Put the oil in the pot. When the oil temperature rises to 50% heat, put the meat sticks into the pot, fry them until golden, then take out and put them on a plate. When eating, dip them in pepper and salt.

Chef one touch:

When frying the fillet, the oil temperature should not be too low to prevent the bran from falling off.

Characteristics of dishes

Golden color, crisp outside and tender inside.

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