Dry-fried tenderloin is relatively easy to learn, but sweet and sour tenderloin is a bit more complicated.

Although many people will make the last Jiaoyo, more people will overturn the dishes because of improper practices.

For example, Boss Xu, he is not good at this stage.

But he didn't have any problems marinating meat to make a dry-fried tenderloin, and he could even say that he could catch it.

Xu Wenhai chatted more and more, and finally simply slapped his thigh: "Let's go, while they are not at home, let's make some snacks first." It's just a little clumsy to learn seriously, so it's a dish. ”

Xu Wenhai has mastered a lot of dishes, but there are not many suitable for Xu Zhuo to learn at this stage.

Xu Zhuo now has no foundation for stir-frying, and the dishes that Xu Wenhai has mastered basically require a certain foundation.

At that time, after staying in Linping City for so many years, Xu Wenhai had already consolidated his basic skills.

According to Xu Zhuo's level, he had to practice hard for a few years before he could open a shop and do business, but after falling out with the old man, he not only supported the noodle shop, but also ran the noodle shop very prosperously.

Therefore, as a result of the current situation, Xu Zhuo's basic skills are seriously biased, but he can't stop practicing his basic skills, so he can only open a store to maintain his business while trying to improve his cooking skills.

After Xu Wenhai saw Xu Zhuo, he has been worrying about what Xu Zhuo should do after the new store opens.

It was only when he saw the piece of tenderloin in the refrigerator that he remembered the dish of dry-fried tenderloin.

If you don't have enough food at the time of opening, you can take out the fried tenderloin and make up the number.

It's charred and crispy, and it's suitable for all ages. The requirements are not high, and it can be fried at one time, and when there are customers who want it, they can go back to the pot and fry it directly, which is very simple.

When he came to the kitchen, Xu Wenhai took the tenderloin out of the refrigerator and threw it to Xu Zhuo: "Wash your hands and cut this piece of meat into strips, first cut it into one-centimeter thick slices, carefully pat the relaxation with the back of the knife, and then change the knife into one-centimeter-square strips." ”

When Wei Junming taught Xu Zhuo to cook, he basically did all the steps himself, no matter whether Xu Zhuo could or not, he would demonstrate it himself.

The advantage of this is that Xu Zhuo can quickly grasp the essentials of dish production and avoid detours, but the disadvantage is also obvious, that is, it is easy to be eye-catching and low-handed.

Like many food lovers and junior culinary scholars, he can master the main points of many dishes, but because of insufficient practice, or no practice at all, it is easy to deviate and develop into a theoretical powerhouse.

Wei Junming's doing this was naturally caused by cognitive bias.

Xu Zhuo's first impression of him was that he was a child with great talent at a glance, so he would not emphasize those practical aspects.

And Lao Wei has never had children, so when Leng Buding meets Xu Zhuo, he will naturally become doting.

Compared with him, Xu Wenhai is much calmer.

After throwing the meat to Xu Zhuo, he sat in the living room and started watching TV, chatting with Li Hao about some Chang'an food from time to time.

He has traveled almost all over the country over the years, and he has some understanding of the food in various places, so don't look at him as not from Guanzhong, but when it comes to the food that Lao Shaanxi likes, he has a lot of ideas.

Xu Zhuo washed his hands and began to cut the meat according to Xu Wenhai's instructions.

First, remove the fascia of the whole tenderloin and cut it into one-centimeter-thick slices, and then beat the meat slices repeatedly with the back of a knife, which will not only make the meat slices relaxed, but also add flavor when marinating, and the taste will be much better after frying.

It's easy to say that you can knock the meat slices with the back of a knife, but when you really do it, Xu Zhuo realized that this thing is really labor-intensive.

Each slice of meat should be beaten at least twice horizontally and vertically for the best relaxation effect.

When so many slices of meat were beaten, it took more than half an hour.

Xu Zhuo cut all these meat slices into strips, then wiped the sweat on his head, took a bottle of ice cola from the refrigerator, unscrewed it and took a sip, and went to the living room to blow the air conditioner.

When Xu Wenhai saw him come out, he asked curiously, "Cut?"

Xu Zhuo nodded: "Okay, how should I marinate it next?"

Xu Wenhai got up and took Xu Zhuo to the kitchen.

He first looked at the meat strips cut by Xu Zhuo, nodded and said, "Your knife skills are really good, much stronger than when I was young." ”

After speaking, he began to instruct Xu Zhuo to do the next step.

"Put the meat in a bowl first, then you put the seasoning and marinate it, and put the light soy sauce, oyster sauce, ginger slices, green onion slices, Sichuan peppercorns, cooking wine, pepper and half a spoonful of salt and half a spoon of sugar. It's up to you how much to put in it. ”

After speaking, he stood aside without saying a word, watching Xu Zhuo's operation.

Xu Zhuo put down his hand and said the steps, first put the meat strips into the basin, and then put in the marinated meat in turn.

Ginger slices, green onions, peppercorns, cooking wine and pepper are easy to master, and it doesn't matter if there is more or less, because these are fishy, and they basically lose their taste after frying.

However, you have to pay attention to the oyster sauce and salt in light soy sauce, and you can't put too much of it, because these three are all salty, and the taste will change if you have a little more.

Although you need to marinate the meat thoroughly to make a dry fried tenderloin, it does not mean that you can marinate it salty.

On the other hand, it's okay to have a lighter taste of dry-fried tenderloin, and this thing tastes great with salt and pepper.

But once it is salty, it can't be eaten dry, so it can only be made into crispy broth.

Although Xu Zhuo has never made dry fried tenderloin, but he has eaten it a few times, the old lady didn't like to eat sweet and sour tenderloin before, and preferred dry fried tenderloin, the old man often made it for her, Xu Zhuo, who had a good relationship with the old lady at that time, naturally could also eat some with it, so he was more impressed by this dish.

However, as the old lady grows older, this kind of fried food is rarely eaten, and Boss Xu has fallen out with his family, so it seems that he has not eaten dry-fried tenderloin for at least two years.

After marinating the meat, Xu Wenhai nodded approvingly: "Yes, there has indeed been progress in seasoning." Although the marinated meat is to make the meat taste good, it should not be too much, once the meat is salty, no matter how good the craftsmanship is, it will be ......."

After speaking, he asked Xu Zhuo to seal the plastic wrap and put it in the refrigerator to refrigerate, so that the marinated meat tasted better and avoided the taste of the meat caused by high temperature.

After putting the meat in the refrigerator, Xu Zhuo suddenly looked at Xu Wenhai and asked, "Dad, is this method of dry fried tenderloin very similar to Sichuan crispy pork?"

When Xu Wenhai heard this, he immediately smiled and said: "I really got you right, Sichuan crispy pork is indeed very similar to dry-fried tenderloin, but Sichuan crispy meat uses pork belly or two-knife meat with half fat and half lean, and the method is slightly different from dry-fried tenderloin." ”

"Your mother and I are going to stay here for a few days, if you want to eat, I'll fry some for you later, anyway, it won't be troublesome......"8)