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Soft Fried Peach Kernel Tenderloin
Release time:
2018-05-24 15:28
Source:
Ingredients: 400 grams of pork tenderloin, 200 grams of walnuts, 120 grams of egg white, 10 grams of green onions, 10 grams of ginger, and 150 grams of coriander.
Seasoning: 100g Jinguanyuan peanut blended oil, 25g Jinguanyuan cooking wine, 1g Jinguanyuan pepper, 1g Jinguanyuan five-spice powder, 5g salt, 2g MSG, 2g white sugar, 30g pea starch, 15g sesame oil gram
practice:
1. Mash the onion and ginger, use cooking wine to get the juice; wash the coriander; remove the tendons from the tenderloin, cut into 6 cm long and 3 cm wide slices, add the onion and ginger wine juice, allspice powder, pepper, salt, Mix sugar and monosodium glutamate and marinate, then mix with egg white and dry starch to make a smooth paste.
2. Soak the walnut kernels in boiling water for 5 minutes, peel off the skin (be careful not to break them), put them in the oil pan and fry until crispy; spread the tenderloin slices on the wooden board, and place the fried walnut kernels on one end of the tenderloin slices. Roll the tenderloin slices into a roll about 2 cm thick and put it into a plate.
3. Beat the egg white with chopsticks and add an appropriate amount of dry starch to make a snowflake paste.
4. When the peanut oil is 50% hot, wrap the tenderloin one by one in the snowflake paste, fry it in the oil pan until it is crispy and golden brown, take it out, put it on a plate, surround it with coriander, and drizzle with sesame oil. Serve.
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