Tomato Tenderloin

Overview

"A Song of Peony Appreciation" [Tang Dynasty] Liu Yuxi The peony demon in front of the court has no character, and the hibiscus on the pond is pure and less sentimental. Peonies are the only true national color, and they move the capital when they bloom. Does the tomato tenderloin made into peony flowers impress you? It’s simple to make and definitely a beautiful sight for entertaining guests!

Tags

• hot dishes
• appetizers
• home cooking
• old man
• autumn recipes
• lunch
• famous dishes
• cooking wine
• tenderloin
• white sugar
• ketchup
• salt

Ingredients

Steps

1. 1 A piece of fresh tenderloin, cut into slices that are not too thin, and cut into two pieces from the center. If it is frozen in the refrigerator, it needs to be thawed in advance. After slicing, soak it in cold water for a while. This is to make the fried meat slices more tender.

   

2. 2 Add a little salt and a spoonful of cooking wine and marinate for a while.

   

3. 3 Mix cornstarch and flour. The ratio of starch to flour is 2:1. The tenderloin made with this ratio will be very crispy.

   

4. 4 Crack in an egg and pour in enough water.

   

5. 5 Mix into a uniform paste. The batter should not be too thick to prevent the resulting petals from being unrefined.

   

6. 6 Pour an appropriate amount of oil into the wok and heat it over medium-high heat. Use chopsticks to test the oil temperature. When you insert the chopsticks, bubbles will appear and you can put it in the wok.

   

7. 7 Put the meat slices into the batter and mix well, pick up one end of the meat slices with chopsticks, spread the meat slices as much as possible, and put them into the oil pan for frying. My habit of frying tenderloin is to heat the oil pan over medium-high heat, add the meat slices and brown them, then adjust the heat to medium-low. This will prevent the meat slices from being too dark when the color is golden. When the color is golden, turn on the high heat to force out the oil. This is for your reference only!

   

8. 8 After all are fried, select the meat slices with rounded edges, place the larger ones on the outer layer, and the smallest meat slices on the inner layer, and arrange them in order.

   

9. 9 Pour an appropriate amount of oil into a non-stick pan, heat it over low heat, pour in an appropriate amount of tomato paste, add an appropriate amount of water, a tablespoon of sugar, and stir evenly with a spatula.

   

10. 10 Fry until the color is bright.

    

11. 11 Pour the tomato sauce evenly into the meat slices with a small spoon, trying to make every piece of meat covered with tomato sauce.

    

12. 12 The tomato sauce should not be too thick, otherwise it will affect the effect of the finished product.

    

13. 13 One tenderloin can be fried a lot. I made two flavors by dusting the leftovers with cumin powder. You can also cut the entire tenderloin in half along its length and only use the neatly rounded piece for slicing and frying.

    

14. 14 Beautiful peonies!

    

15. 15 I happened to take a photo of my daughter eating secretly😀

    

16. 16 Finished product pictures