Is the tenderloin at the food stall chicken? What kind of meat is the tenderloin at the food stall?

Tenderloin refers to the tender strips of meat on the inside of the spine of vertebrates such as pigs, cattle, and sheep. Tenderloin is usually divided into large tenderloin and small tenderloin. It has a ruddy color, transparent meat, tight texture, elasticity, and delicious taste, making it suitable for making snacks. I believe that friends who love to eat tenderloin know it, and if you like it, you can also try it!

Contents of this article

1. Is the tenderloin you eat at the stall chicken?

2. What kind of meat is the tenderloin sold at the snack stand?

3. Can pork tenderloin be used in twice-cooked pork?

Is the tenderloin you eat at the stall chicken?

The tenderloin you eat at the stalls is not chicken. Tenderloin is the strip of tender meat on the inside of the spine of vertebrates such as pigs, cattle, and sheep, and is usually divided into large tenderloin and small tenderloin. Large tenderloin is the lean meat connected to the large ribs, suitable for stir-frying. Small tenderloin is a muscle on the inside of the spine, suitable for making soup. Chicken refers to the meat on the chicken, which is suitable for hot stir-frying, stewing, and cold food.

When choosing tenderloin, you should look for one that has a rosy color, transparent meat, a tight and elastic texture, the ability to recover quickly after being pressed by hand, and a special pork flavor.

When choosing raw chicken, pay attention to the appearance, color and texture of the chicken. Generally, fresh chicken pieces are not much different in size, white with a hint of red, look bright, and feel relatively smooth.

What kind of meat is the tenderloin at the snack stand?

The tenderloin at the snack stand may be the tender meat on both sides of the spine of pigs, cattle, sheep, and chickens. The tenderloin is tender and delicious, suitable for making snacks. The tenderloin is located in the spine, and the outer spine is above the spine, which runs through the entire spine, so it is also called the spine, shoulder pole meat, and hard spine.

Tenderloin refers to the tender strips of meat on the inside of the spine of vertebrates such as pigs, cattle, and sheep. Tenderloin is usually divided into large tenderloin and small tenderloin.

The big tenderloin is the lean meat connected to the big ribs, covered with tendons on the outside, suitable for stir-frying. The small tenderloin is a muscle on the inside of the spine, which is smaller and tender, suitable for making soup.

When buying tenderloin, you should choose one that has a rosy color, transparent meat, a tight texture, and is elastic. It should be able to recover quickly after being pressed by hand, and have a special pork flavor.

Can Twice-cooked Pork Be Used as Tenderloin?

It is not recommended to use tenderloin for twice-cooked pork, because authentic Sichuan twice-cooked pork uses fat and lean pork belly. If tenderloin is used to make twice-cooked pork, it is difficult to show the characteristic of twice-cooked pork being fat but not greasy. However, except for losing the characteristic, there will be no other effects when using tenderloin to make twice-cooked pork, and it can be made according to the authentic method of twice-cooked pork.

It is not recommended to use tenderloin for twice-cooked pork. Although some regions also use tenderloin for twice-cooked pork, it will completely lose the characteristics of twice-cooked pork compared with authentic twice-cooked pork. Authentic Sichuan twice-cooked pork uses fat and lean meat, so the characteristics of twice-cooked pork that are fat but not greasy can be reflected to the greatest extent.

If you want to use tenderloin to make twice-cooked pork, there will be no other impact except that the characteristics of twice-cooked pork cannot be better reflected. You need to cut the tenderloin into slices and put it into the pot and add soy sauce, sugar, black pepper, star anise, and water to cook together, then heat the oil, add the cooked tenderloin, carrots, onions, and peppers and stir-fry.

The authentic Sichuan twice-cooked pork is similar to the above method, but it should be noted that it is best to cook the meat and the seasonings at the same time. When stir-frying the twice-cooked pork, you only need to stir-fry the pork to allow the pork to absorb the flavor of the auxiliary ingredients, so that the texture and taste of the twice-cooked pork will be better.