Bai Xiaochu—Dry-fried tenderloin (beef)
Overview
Because Chef Bai is from the Hui ethnic group, many of the dishes he cooks will be beef. Being away from home for a long time, I can't taste the taste of my hometown. There are very few halal restaurants. Even if they are, the prices are a bit scary. So, I called my mother and taught me how to do it remotely. Chef Bai is a typical foodie with a talent for cooking. The first time he made it, he was super successful. It was crispy on the outside and tender on the inside. It tasted great!
Tags
Ingredients
Steps
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a. The early preparation pictures were not taken. First, cut the beef into 1 cm pieces, then add salt and starch, mix well, and marinate for 15 minutes. You can add a little light soy sauce, you can add it or not, I added a little to enhance the flavor. b. After marinating, add an egg white and flour, evenly wrap the beef, and then put it in the pot. c. After the pot is hot, add more oil and start frying over medium-low heat. The first pass is mainly to fry the beef.
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After the beef is fried to a light golden color, take it out with a slotted spoon and place it in a ventilated place to let it cool. At this time, the beef is basically cooked.
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Re-fry for the second time, this time mainly to crisp up the outer skin, and fry until golden brown, then it’s ready to serve! Isn’t it very appetizing to look at this color?
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After putting it on the plate, you can sprinkle it with cumin, chili pepper or salt and pepper according to your personal preference. This time I sprinkled it with cumin powder.
