How to make sweet and sour tenderloin, how to make sweet and sour tenderloin

The sweet and sour tenderloin is super delicious.

The tenderloin is fried in a pan with egg starch and golden brown and coated in sauce.

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How do you make sweet and sour tenderloin delicious?

How should sweet and sour tenderloin be cooked? Come and get it

The sweet and sour tenderloin of the hungry child.

Cut the loin into strips, add cooking wine, salt and starch to grasp well, fry and remove it, boil it in tomato sauce, vinegar orange juice, sugar, and sprinkle with sesame seeds.

Sweet and sour tenderloin is super delicious, let's learn together!

The sweet and sour tenderloin that everyone loves is nutritious and delicious!

Teach you sweet and sour tenderloin on the outside and tender on the inside.

Sweet and sour tenderloin is done and is loved by friends of all ages.

What should I do with sugar acres of burning vinegar tenderloin? Come and get Naifan

How can the sugar beam fight vinegar loin be delicious and delicious?

Everyone loves to say that the sugar stains that seep into the vinegar loin, which is nutritious and delicious, and it is very simple socks state spine!

As soon as you learn it, you will be able to mix it with a blind sweet and sour loin, and you don't need to go to the restaurant anymore.

<>Sweet and sour tenderloin] Ingredients: tenderloin, starch, eggs, white sesame seeds.

Steps]:

First: Prepare a piece of tenderloin, remove the tendons on the tenderloin, cut it into segments, then cut it into thicker slices, make a cross knife on one side, and cross it on the other side, and then cut the meat into strips.

Second: Put the cut meat strips into a bowl, put a little salt, cooking wine, a small amount of light soy sauce, grasp and mix evenly, cut some green onion and ginger, mince the ginger, and put it on a plate for later use.

Third: Adjust a sweet and sour sauce below, put in tomato paste, and then put in two spoons of sugar, this ratio can be adjusted according to your taste, then put some white vinegar, then put a little salt, and add a little water to dilute it, stir evenly and set aside.

Fourth: After the meat is marinated, beat an egg, stir evenly, beat the egg meat to be more tender, starch the meat strip to it, stir evenly and put in the starch, the paste is not too thin, it is easy to depulp if it is too thin.

Fifth: Pour oil into the pot, heat the oil to 60% hot, put in the chopsticks with obvious bubbles, and then put in the meat strips, fry for four or five minutes, fry the meat until it is slightly yellow, take it out, burn the oil temperature to 80% hot, and put the meat strips into the re-frying bush again, so that the meat will be more crispy if you are re-fried, and then take out the oil control for later use.

Sixth: pour oil into another pot, put in green onion and ginger, then pour in the sauce, boil the sweet and sour sauce until it is viscous, then add some water starch, thicken a permeable cover, boil the sweet and sour sauce until it is viscous, boil it thick to hang on the shredded meat, put in the meat strips, quickly stir-fry it evenly, let the juice wrap on the meat strips, and finally sprinkle with white sesame seeds, stir-fry evenly and you can get out of the pot.

Step <>1500g tenderloin is fluffed with the back of a knife, cut into strips, add 1 tablespoon of cooking wine, 1/2 tablespoon of salt, a pinch of white pepper and 1 egg.

Step 2: Grasp well and marinate for 20 minutes.

Step 3: Coat the marinated tenderloin with the appropriate amount of starch and pat off the excess starch. Note: The usual rolling bend is made of *** hanging batter, but it is easy to fail if the proportion modulation is not good, for example, the hanging paste is too thick, and the mouth makes the preparation hall feel bad; The batter is too thin, and the meat is easy to get old after frying.

The secret to zero failure lies in the direct drying of the noodles, which can make the ribs crispy on the outside and tender on the inside.

Step 4: Heat the oil until it is hot for six minutes (about 160 degrees), add the breaded tenderloin, and fry it over medium-low heat until it is cooked through. Wait for the oil pan to be heated for nine minutes (about 190 degrees), re-fry for the second time, fry over high heat until the surface is golden and crispy, remove and set aside.

Step 5: Leave a small amount of base oil in the pot, add an appropriate amount of tomato sauce and stir over medium heat, add a little white vinegar, half a spoon of salt and 1 spoon of sugar, add a little water, and then pour in a small bowl of water starch (water: starch = 1:1), turn to high heat to thicken and reduce the juice.

Step 6: Stir-fry the fried tenderloin, coat it evenly with tomato sauce, turn off the heat and serve. Sprinkle with a little cooked white sesame seeds and shredded green onions, and the sweet and sour tenderloin of the tomato sauce version is complete!

Teach you sweet and sour tenderloin on the outside and tender on the inside.

How should sweet and sour tenderloin be cooked? Come and get it

How do you make sweet and sour tenderloin delicious?

The sweet and sour tenderloin that you can learn as soon as you learn it doesn't need to go to the restaurant anymore.

The sweet and sour tenderloin that everyone loves is nutritious and delicious!

Ingredients: pork loin, vinegar, sugar, oil, egg, starch, salt, flour, baking powder, tomato sauce, minced garlic.

Method 1: Cut the pork loin into strips and salt it to taste. Mix the eggs, starch, flour and baking powder into a paste and put them into the marinated meat strips and grasp well.

2. Add oil to the pot, put in the meat strips when it is 60% hot, fry until crispy on the outside and tender on the inside, and remove it when it is golden brown for later use.

3. Add a small amount of oil to the pot and heat it, add minced garlic and tomato sauce to stir until fragrant, cook in vinegar, sugar, salt and water to taste, thicken with starch, pour in the fried meat strips and stir well.

The key to making the tenderloin: When frying the tenderloin, fry it 2-3 times repeatedly to make the meat crispy on the outside and tender on the inside. When mixing sweet and sour sauce, it should be fast, not boiled for a long time, to avoid the evaporation of vinegar.

Ingredients: Pork tenderloin.

Seasoning: 2 tablespoons of tomato paste, 2 tablespoons of cooking wine, 2 tablespoons of white vinegar, salt, sugar (1:5 ratio of salt to sugar), half an egg, 2 tablespoons of cornstarch.

Method: 1. Cut the pork loin into 4 cm strips square, add half of the salt and cooking wine to marinate into the bottom taste, then grasp it with chicken liquid, put in corn starch and wrap it well.

2. Put sugar, vinegar, salt, a little water and starch in a bowl to make a sauce for later use.

3. Put oil in the pot, put in the meat strips when it is hot until it is 8 hot, gently pat the meat strips that are stuck together with a spatula, turn off the low heat and fry them until they turn yellow, and then remove them, (do not use high heat, so as not to make the tenderloin uncooked) for later use.

4. Continue to heat the oil in the pan, and when it is hot at 6, put the meat strips that have been scattered and set aside again, fry them until golden brown, and remove the oil for later use.

5. Leave the bottom oil in the pot, add tomato sauce and fry until the red oil comes out, add sugar, white vinegar, salt, half a bowl of water, add a small amount of water starch after boiling, stir until the soup becomes thick and red and bright, add the meat strips, and quickly stir-fry until the meat strips are evenly wrapped with the soup to get out of the pot.

Cooking Tips:

1. When the oil is hot, put in the meat strips, turn off the medium-low heat, do not use high heat, to prevent the tenderloin from being undercooked and the outside is already burnt.

2. Re-frying is the key to being coched on the outside and tender on the inside, and it cannot be omitted, and at the same time, pay attention to the oil temperature not to be too high, so as not to be blackened.

3. The ratio of salt and sugar is very important, and you can adjust the ratio you like according to your taste. I have a ratio of 1:5.

4. After the sauce becomes thick, stir-fry the meat strips quickly to avoid the meat strips from becoming soft and affecting the taste.

5. The meat strips need to be marinated, otherwise they will be wrapped in starch and will not taste good.

Teach you sweet and sour tenderloin on the outside and tender on the inside.

How should sweet and sour tenderloin be cooked? Come and get it

How do you make sweet and sour tenderloin delicious?

The sweet and sour tenderloin that you can learn as soon as you learn it doesn't need to go to the restaurant anymore.

The sweet and sour tenderloin that everyone loves is nutritious and delicious!

The method is different, the profit of the restaurant is different, and the loin should be used as the main ingredient (there is a restaurant in the east of Tianjin that follows the rules) and there are also fatty meat as the main ingredient (the taste is okay because it is sweet and slightly sour).