What Is the Loin?

The tenderloin is tender meat on both sides of the vertebrae of cattle, sheep, and pigs. Pork loin is a strip of tender meat on the inside of the spine of a pig. The large loin and small loin, the large loin is the lean meat connected to the ribs covered with tendons. Usually the large ribs are the tenderloin after the bone is removed. The small loin is a muscle inside the spine, which is relatively small and tender.

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[loins; tenderloin] tender meat on both sides of vertebrae such as cattle, sheep, and pigs

Sweet and Sour Fillet

Ingredients: tenderloin, eggs, flour, oil, sugar.

practice:

1. Slice the pork tenderloin, grab and marinate for 5 minutes with salt, cooking wine, black pepper powder and monosodium glutamate;

2. Make a uniform batter with flour and eggs and a little water;

3. The oil pan is heated, and the loin of the hanging paste is fried at about 60 degrees to deepen and then removed;

4. After the oil is hot, go down to the ridges again and fry until it is golden yellow and remove the oil control;

5. Leave a little oil in the pot, add two spoonfuls of white sugar to fry until the sugar melts, add a spoonful of vinegar to a low heat and continue to cook. Wait until the air bubbles in the pot expand quickly and pour onto the fried tenderloin. ^[1]

Pork tenderloin

Ingredients: 250 grams of tenderloin, 2 eggs, starch, cooking wine, 10 grams of ginger slices, 10 grams of spring onion, appropriate amount of salt, oil, salt and pepper.

practice:

1. Cut the tenderloin into 1 cm thick slices.

2.Use a knife to lightly cut the cross-blade knife on both sides of each piece of meat.

3. Cut the meat into 1 cm strips.

4. Put the cut pork tenderloin into a bowl, add cooking wine, ginger, spring onion, and an appropriate amount of salt and marinate for 10 minutes.

5, the eggs, starch and oil and a small amount of salt into a suitable consistency of egg paste. Add the cured tenderloin to the egg paste and mix well.

6. Put enough oil in the pan. When it is hot to 60%, fill the tenderloin into the oil one by one. Remove the drained oil when it is fried to light yellow.

7. After all the tenderloin has been fried, burn the oil in the pan to 70% heat, then put all the tenderloin strips into the pan again, fry until golden brown, lift it up, and absorb the oil with kitchen paper.

8. Place the fried tenderloin on a plate, sprinkle with salt and pepper or use a small plate with an appropriate amount of salt and pepper.

Tenderloin Fillet

Ingredients: 250 grams of pork loin, 250 grams of fungus, 50 grams of vegetable oil, 20 grams of water starch, one spoon of raw soy sauce, 5 grams of dried pepper, and an appropriate amount of salt.

practice:

1. Wash the meat clean, cut into pieces, and stir well with water starch and salt;

2. The dried fungus is soaked in warm water to become soft, and then torn into small pieces;

3. Burn the oil to 70% heat and add dried peppercorns to make incense;

4. Put the meat slices and stir-fry and change the color.

5. Put a little oil in the pot and stir-fry the fungus;

6. Add the meat slices and fungus and stir well.

Pork tenderloin with honey sauce

Ingredients: tenderloin.

Ingredients: BBQ sauce, spring onion, ginger, honey.

practice:

1. Wash the tenderloin clean, remove the white film on the surface, use kitchen paper to absorb the water, add char-grilled sauce, shallot segments, ginger slices, and marinate for half a day;

2. Remove the marinated tenderloin and drain the water;

3. Then spread the honey evenly on the meat and let it dry naturally;

4. Spread the tin foil on the baking sheet, put the tenderloin in the oven at 200 ° C for 30 minutes, and then apply the juice to the surface of the meat, then put it in the oven at 170 ° C for 10 minutes, and the surface can be colored.