Thịt nạc thăn làm món gì ngon?

Thịt thăn làm món gì ngon là băn khoăn của nhiều bà nội trợ vì phần thịt này quá săn chắc, dễ bị khô cứng. Tuy nhiên, có rất nhiều good food được chế biến từ nó và dưới đây là một số gợi ý.

Stir-fried pork tenderloin

• 350 grams of pork tenderloin
• Green bell peppers, red bell peppers, yellow bell peppers
• Green onions, onions, garlic
• Seasonings: Oyster sauce, pepper, fish sauce, seasoning powder, butter.

Wash the pork tenderloin, cut it into square pieces, and marinate with 1/2 teaspoon of fish sauce. Remove the seeds from the bell peppers and cut them into square pieces. Cut the onion into wedges. Mince the garlic. Chop the scallions.

Heat oil in a pan over high heat, add the marinated meat and stir-fry quickly. Add the bell peppers and stir briefly before removing them. Then, sauté the garlic in butter until fragrant, and add the meat, bell peppers, and onions, continuing to stir-fry.

Keep the heat high and stir the pan constantly, adding a little oyster sauce, pepper, and seasoning to taste. Once the food is cooked, add the scallions, stir briefly, and then turn off the heat.

Pork tenderloin braised in fish sauce

• 500 grams of pork tenderloin
• red onion
• Seasonings: Oyster sauce, sugar, fish sauce, ground pepper, seasoning powder.

Wash the pork tenderloin, then cut it into bite-sized pieces. Peel the shallots and crush them.

To make the sauce: Combine 2 tablespoons oyster sauce, 1 tablespoon sugar, 2 tablespoons fish sauce, 1/2 teaspoon ground pepper, and 1/2 teaspoon seasoning powder in a bowl and stir well.

Place a pot on the stove, then add cooking oil and sugar. Cook over low heat, stirring constantly until the sugar syrup turns a golden brown color. Next, add the pork tenderloin and shallots, stirring until the meat is cooked through. Continue by adding the sauce mixture, stirring well, then reduce the heat and simmer until the sauce thickens. Turn off the heat.

Thịt thăn sốt chua ngọt

• 400 grams of pork tenderloin
• Pineapple
• Lemon, chili pepper
• Seasonings: Seasoning powder, sugar, fish sauce, ground pepper, chili powder, salt.

Wash the pork tenderloin and cut it into small, bite-sized pieces. Marinate the meat with 1 tablespoon of fish sauce and 1/2 teaspoon of pepper for about 30 minutes to allow the flavors to penetrate. Clean the pineapple and then finely chop it. Squeeze the lemon to extract the juice. Peel the garlic. Wash the chili peppers and slice them.

Fry the meat until cooked through and slightly browned, then remove and drain off excess oil.

Sauce: Crush garlic, chili peppers, and sugar together, then add 2 tablespoons of fish sauce, lemon juice, 1/2 teaspoon of pepper, chopped pineapple, and a little water. Stir well to obtain a thick sauce mixture.

Heat oil in a pan, add the fried meat and stir-fry briefly, then pour in the sauce mixture and stir well. Increase the heat and stir quickly to coat the meat evenly with the sauce. When the mixture thickens and turns a deep golden brown color, turn off the heat and enjoy with hot rice.

Thịt nạc thăn chiên xù

• 400 gr thịt thăn
• Bột chiên xù
• Bột chiên giòn
• 1 chicken egg
• Non-sugar fresh milk
• Salt

Rửa sạch thịt thăn, sau đó thái lát mỏng khoảng 1cm, dùng bùa chuyên dụng để đập thịt hoặc cán dao, chày đập dập để thịt dễ ngấm gia vị hơn. Tiếp đến, thoa muối tiêu lên cả 2 bề mặt thịt và một ít dầu ăn để thịt mềm hơn, ướp trong khoảng 30 phút để ngấm đều gia vị.

Đổ bột chiên giòn ra đĩa. Đổ bột chiên xù ra một chiếc đĩa khác. Đập trứng ra một chiếc bát con, cho 1 thìa sữa tươi không đường vào rồi đánh đều.

Bắc chảo lên bếp, làm nóng dầu, gắp lần lượt từng miếng thịt đã ướp qua lớp bột chiên giòn, sau đó nhúng vào bát trứng, cuối cùng là nhúng vào đĩa bột chiên xù (chú ý mỗi lớp bột đều bao phủ hết miếng thịt). Cho thịt vào chảo dầu đang sôi và bắt đầu chiên. Chiên thịt với lửa vừa để thịt bên trong chín đều, lớp ngoài lại vừa giòn ngon, như vậy mới đạt tiêu chuẩn. Thịt sau chiên chín thì vớt ra đĩa có lót sẵn giấy thấm dầu, thái miếng vừa ăn và thưởng thức.

Pan-fried pork tenderloin

• 400 grams of pork tenderloin
• Garlic, lemongrass, green onions
• Seasonings: Brown sugar, ground pepper, fish sauce, soy sauce, oyster sauce, salt.

Slice the pork tenderloin into large, thin slices about 1cm thick, then pound it with a meat mallet. Wash the lemongrass and mince it. Mince the garlic. Chop the scallions finely.

Combine all the spices (except the cooking oil) with the minced lemongrass and garlic in a bowl, mix well, then add the meat and marinate for at least 1 hour to ensure the meat absorbs the flavors evenly.

Heat a pan on the stove, brush with a thin layer of cooking oil. When the oil is hot, add the marinated meat and fry for about 2 minutes on each side until cooked through. Remove the meat from the pan and place it on a plate. Do not fry for too long, as the meat will become tough and dry. Note that before frying, let the meat drain off excess marinade to prevent oil splattering.