A complete collection of tenderloin practices (a complete collection of tenderloin practices for babies)

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List of contents for this article:

• 1、How to make tenderloin meat suitable for the elderly
• 2、What are the ways to make tenderloin
• 3、Special recipe for tenderloin
• 4、A complete collection of methods for steaming tenderloin soup
• 5、A complete collection of tenderloin practices

How to make tenderloin meat suitable for the elderly

This dish is sweet and sour, appetizing, soft and tender, and is especially suitable for the elderly with poor teeth.

Specific steps: Prepare ingredients and tools Prepare 100 grams of pork tenderloin and 30 grams of soybean oil, using an induction cooker as a heating tool.

Characteristics: Sweet and sour appetizers, crispy on the outside and tender on the inside, and can be bitten by the teeth of the elderly.

Tenderization method: Add hawthorn, orange peel or tea when cooking to make the beef more likely to rot; apply mustard and add wine and vinegar when cooking old beef to achieve tenderization. Preserving nutrition: Clear stewed beef can better preserve nutrients and is suitable for people who need supplementary nutrition. Please note that although the beef tenderloin is delicious, it should be eaten in moderation for different groups of people. Especially those with high cholesterol, high fat, the elderly, children and people with weak digestion should be eaten with caution.

What are the ways to make tenderloin

1. Characteristics of fried pork chop (Japanese/Chinese): crispy skin and juicy meat. Practice: Pat the tenderloin meat loose, sprinkle with salt and black pepper, marinate, and wrap it in turn with flour, egg liquid, and bread crumbs. Fry at 160 ° C until golden brown, cut into slices and serve with chili sauce or Worcester sauce. Characteristics of fish-flavored shredded pork: sour, spicy and slightly sweet, with strong fish aroma. Practice: Shred the fillet, marinate with soy sauce and starch. Shred fungus and bamboo shoots for later use. Mix fish sauce: vinegar + sugar + soy sauce + starch + water.

2. Russian-style fried tenderloin (exotic flavor) Practice: pat the meat loose, sprinkle with black pepper and salt, wrap it in bread crumbs and fry it until golden brown, and add sour cream or lemon juice to relieve the greasy taste.

3. The five new delicious cooking methods of tenderloin are as follows: Sweet and sour tenderloin ingredients: pork tenderloin, white sugar, flour, etc. Practice: Cut the tenderloin into slices, marinate, wrap in powder and fry until golden brown, and then stir fry well with sweet and sour sauce. Ingredients for pot wrapped meat: tenderloin, shredded ginger, egg white, etc. Practice: Cut the tenderloin into thin slices, marinate, wrap it in batter, fry it, add seasonings, and fry it. Pineapple and glutinous pork ingredients: pineapple, tenderloin, bell pepper, etc.

4. Fillet fillet in tomato sauce This dish is sweet and sour and appetizing, soft and tender in texture, and is especially suitable for elderly people with poor teeth.

5. To make delicious and tender dishes with beef tenderloin, you can try the following methods: Grilled beef tenderloin with green onions: Cut the beef tenderloin into thin slices, use cooking wine, oyster sauce, soy sauce, black pepper powder and starch to grab and marinate for 10 minutes, which will make the beef more tender, slippery and delicious. Quick stir-fry: Pour appropriate amount of edible oil into the pan, stir-fry minced garlic and shredded ginger first, then add beef and stir fry quickly until color changes and white, and finally add green onions and stir fry until it is broken.

Special recipe for tenderloin

1. Processing pork strips with sweet and sour tenderloin (classic sweet and sour): Cut pork tenderloin into thick thumb strips, marinate with salt, white pepper powder, and cooking wine for 10 minutes. Wrap in a mixture of starch and flour (2:1) to ensure uniformity. Frying: The oil temperature of the initial frying is 60% heated until it is slightly yellow and fish out. When frying again, the oil temperature rises to 80% to force out the remaining oil to make the shell crispy. Key to juice mixing: 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, a little soy sauce to color, add tomato sauce to add fruit aroma.

2. The five best ways to eat tenderloin are: sweet and sour tenderloin, fried tenderloin, grilled tenderloin in sauce, steamed tenderloin and kebabs. Sweet and sour tenderloin is a classic dish with excellent color, aroma and flavor. Cut the tenderloin into strips, marinate slightly with cooking wine, salt and corn flour, and then fry in the pan until golden and crispy.

3. Characteristics of fried pork chop (Japanese/Chinese): crispy skin and juicy meat.

A complete collection of methods for steaming tenderloin soup

1. Ingredients processing: Peel the wax gourd and cut it into pieces, blanch the tenderloin in water to remove the foam. Stewing and steaming: Put all ingredients into a bowl, add 1 liter of water, and steam for 1 hour. Seasoning: Add salt and skim off the oil before serving. Characteristics: Clearing heat and dampness, suitable for summer. Key skills: Remove fishy smell: Marinate the meat slices with cooking wine or ginger water for 10 minutes. Heat: Keep on medium heat and avoid steaming dry. Matching: Adjust ingredients according to the seasons (such as adding red dates in autumn and winter, adding wax gourd in spring and summer). Choose the method according to your personal taste, which is simple and nutritious.

2. Prepare to steam the soup: Put the marinated meat into a stew cup or deep bowl, and add the ginger slices.

3. The method of steaming lean meat soup is to process lean meat and add water to steam it through water. It is simple and nutritious. Select fresh tenderloin or pork plum head meat, chop it into minced meat or slice it, and soak it in water for a while to remove blood. After soaking, pour it into a stew cup or bowl together with water, add appropriate amount of purified water, and the water volume is less than 80 to 80 percent full of the patty. You can add ginger slices, wolfberry, figs, red dates, Codonopsis pilosula and other ingredients to add flavor according to your preference.

4. The method of making steamed broth is as follows: Prepare lean meat ingredients: moderate amount, choose fresh lean meat, such as pork tenderloin, which has a tender taste. Bean sprouts: Appropriate amount, remove the roots and wash them thoroughly. Bean sprouts can increase the refreshing taste of the soup. Winter vegetables: Moderate amount to provide unique salty and delicious flavor, and the amount can be adjusted according to personal taste. Clear soup: Moderate amount, as a soup base, you can use chicken stock or vegetable stock to add flavor.

5. The preparation method of lean meat patty soup is as follows: Main ingredients: lean pork (preferably tenderloin) 250 grams Auxiliary ingredients: 1 egg white, 1 teaspoon of sweet potato starch, appropriate amount of salt, 1 pear (Optional, used to make meat patty Sydney soup) Tools: steamer, boiled hot water, container (the container wall needs to be wiped with a little corn oil to prevent sticking) Production steps Processing lean pork: Chop the lean pork meat, try to make it as delicate as possible.

6. Tenderloin pork, peanut and lotus seed soup is a moistening lung soup suitable for autumn consumption. The ingredients are simple and nutritious.

A complete collection of tenderloin practices

Pretreatment of the whole pork tenderloin: Drain the water on the surface of the whole tenderloin, sprinkle with salt and freshly ground black pepper, massage evenly, and let stand for 10 minutes. The penetration of salt softens the meat quality, and the black pepper removes the fishy smell and enhances the aroma. Pan-frying: Pour olive oil into a pan, cook on medium high heat until slightly smoking, and add the fillet. First seal and fry both sides for 1 minute to lock the gravy, then turn to medium to medium heat and slowly fry for 10-12 minutes, turning 2-3 times during this period until the internal temperature reaches 63℃ (medium cooked).

Detailed steps to handle the tenderloin. Wash the tenderloin and cut it into 3 cm square pieces. Soak it in clear water for 10 minutes to remove the blood, and drain it for later use.

This dish is sweet and sour, appetizing, soft and tender, and is especially suitable for the elderly with poor teeth.