How to mix the sweet and sour sauce of sweet and sour tenderloin, and how to make sweet and sour ten

Today I will share with you a traditional dish "sweet and sour tenderloin", sweet and sour tenderloin is a delicious and nutritious banquet dish, although it is evenly different in the major cuisines, but in my personal taste, I still prefer the practice in Lu cuisine. In fact, it is not difficult to make a sweet and sour tenderloin that is sweet and sour, crispy on the outside and tender on the inside, as long as you master the heat and boiling skills, it is much easier. After the tenderloin is fried and shaped quickly, it can be fried again to make the shredded meat crispy on the outside and tender on the inside, and cook it a little longer when boiling the tomato sauce, until the color of the sauce becomes redder than the color of the tomato sauce, otherwise the color of the finished product is not beautiful enough.

Let's share the practice in detail for you, and friends who like it will learn it together.

Sweet and sour tenderloin] 1Prepare a large piece of lean pork, it is best to choose tenderloin, mainly now the tenderloin is too expensive, I will use lean meat instead, cut the lean pork into thick strips 3 cm long, put the cut meat strips in a bowl, put a spoonful of salt, an egg white, grasp it with your hands first, let the meat strips absorb the salt into the flavor.

2.Put in a spoonful of starch, a tablespoon of flour and grasp it again, if it is too dry, add a little water, evenly coat the meat strips in batter, and finally add a little vegetable oil and stir again, the vegetable oil plays a crispy and non-sticky effect.

3.Next, we start to fry the meat strips, heat the oil, the oil is heated to 5, grab the meat strips into the oil pan one by one, keep the heat in this process, turn the meat strips with a spoon after the shape is set, gently break up the sticky ones, and fry the loin until golden brown can be taken out and drained.

4.Prepare sweet and sour sauce below, put a little water in the pot, and then put in the tomato sauce and stir to melt, if there is no tomato sauce, you can use tomato sauce, add a spoonful of white vinegar to make the taste more sour, and then add a small amount of salt, so that the taste will be sweeter, and then add two spoons of white sugar to increase the sweetness, and keep stirring to make it evenly dissolve.

5.When the sauce is cooked to a more viscous size, add minced garlic and stir a few times, garlic foam is not necessary, you can leave it if you don't like it, and then put in the fried meat strips, stir-fry quickly so that the sweet and sour sauce is evenly wrapped on the meat strips, and you can put it out of the pot and put it on the plate after stirring evenly.

The sweet and sour tenderloin is a failure, first of all, the meat quality must not be crispy, it is not bubbling when it is fried, and it looks like it is simmering.

There are two reasons, the first is that the meat is not kneaded and slippery when it is made, and the meat is not fully expanded to absorb and retain water;

The second is that the oil temperature in the pot is not enough, the oil temperature should be burned to seventy to eighty percent hot when frying for the first time, that is, the pot will float up immediately, and you wait for a long time that the meat is not up at the bottom of the pot, which means that the oil temperature is not enough, and the meat texture will become firewood and hard and unpalatable, without a crisp and smooth taste;

The third hook is too thick, the oil is too little, and the whole plate can't see the smooth feeling, just like an apprentice made, sweet and sour tenderloin should rely on natural juice is the best, you have to pinch the ratio of water and oil to tomato sauce. The tenderloin has not yet succeeded, and the master still needs to work hard!

Netizen Chen**'s reply was liked by 7 people: It seems that there is some truth.

Sweet and sour tenderloin should have a small backbone (the meat quality can not have white tendons), can not have tendons, the meat strips are not too small (the thickness of the two chopsticks at home), the whole egg batter should be an egg, a handful of noodles and a handful of starch (starch can be less than noodles), a spoonful of oil back and forth can not be vigorously A few times The paste skin should be blistered The oil temperature should not be lower than 60, and the oil should be higher than the first time after two oils, and the second oil temperature should be higher than the first time.

The preparation of sweet and sour tenderloin sauce is as follows:

Ingredients: 3 tablespoons sugar, balsamic vinegar tablespoon, lemon juice and a half tablespoon, Lee Kum Kee braised sauce 1 tablespoon, sweet potato starch and half tablespoons, oil.

1. Mix the balsamic vinegar, sugar, braised sauce, lemon juice, and about two tablespoons of water in the sauce ingredients (it doesn't matter if you have more or less).

2. Pour in the mixed sauce and heat over low heat until the sauce is thicker.

3. Put the starch into a bowl, add a small half bowl of water and mix evenly into the pot, and mix evenly with a spatula. Turn off the heat when the sauce becomes clear and thick.

4. Put a little cooking oil to fry the tenderloin and stir evenly, the finished product will be more transparent and shiny, put it in a small bowl, sprinkle with some cooked white sesame seeds, and a bowl of sweet and sour tenderloin juice will be burned.

Usage of sweet and sour tenderloin sauce:

1. The meat must be salted and marinated, otherwise the taste will be especially difficult to swallow. The sweet and sour sauce is made of white rice vinegar with white sugar, a spoonful of tomato sauce and water, followed by a small spoonful of starch.

2. When adjusting the batter, let's put two spoons of flour, a spoonful of starch, a spoonful of cooking oil, a spoonful of salt, and a spoonful of water to stir it into a batter, so that it is fried and the most crispy and delicious.

3. First fry the main ingredient until the outside is charred and the inside is tender out of the pot, put a little oil in the pot and pour in the mixed juice when it is hot, and quickly push and fry until it is thick, immediately put in the main ingredient, roll evenly, and then pour oil to make the juice blister and shiny, and smell the fragrance out of the pot.

Many people prefer to eat sweet and sour tenderloin, so what should we do if we want to eat sweet and sour tenderloin? When making sweet and sour tenderloin, how should the sweet and sour sauce be adjusted? Did you know? Let's find out.

1. Preparation method of sweet and sour sauce

We can know that sweet and sour tenderloin is a more delicious dish, and we will find that some of the flavors in it are more unique, it is crispy on the outside and tender on the inside, we will find that the taste is sweet and sour, and many people like to eat this delicacy. You will find that this delicacy is actually a Cantonese dish, its materials and seasonings are relatively simple, we first need to prepare some tenderloin, then prepare some starch, then prepare some flour, and then prepare some things to spice the juice, at this time prepare sugar, add water starch and then give some salad oil, plus minced garlic and pour some tender juice, it will become more delicious. So we'll find that the first step is that we're going to buy fresh tenderloin, change the tenderloin to a knife, wash it a little bit, and put it on the cutting board that we've washed, and clean it again.

Second, the preparation method of food

Next, marinate it, marinate it into strips in a bowl, add green onions, ginger and garlic, and then an appropriate amount of cooking wine and an appropriate amount of salt, and marinate it. We can make sweet and sour sauce, we will find that it is relatively simple, we just need to put the proportion of sugar right, and you will find that this ratio is not particularly easy to master, and you also need to add tomato sauce so that it tastes better. We let the sauce cover each tenderloin for frying, when the oil temperature reaches 5 percent hot, you can put all the meat in it and fry it, we can also find that this production method is also relatively simple, many people like to eat tenderloin, it is sweet and sour more like a small snack, loved by many people, you can make such a simple food at home.

First of all, you should grind the garlic into a puree, then add some vinegar, then add some monosodium glutamate and cooking wine, add some sesame oil and stir thoroughly, so that you can mix successfully.

You can put in some vinegar first, then put in some syrup, put in some white sugar, add some tomato paste, stir well and make sweet and sour sauce.

Attention should be paid to the proportions of various seasonings, and the preparation should be carried out according to the experience in this area, and attention should be paid to the combination of sweet and sour sauces.

Sweet and sour tenderloin, now has become a home-cooked dish, especially loved by everyone, but many people do not do it well, or it is not as delicious as the restaurant sells, the key is that the sweet and sour sauce is not well prepared, the following will share my experience with you:

The first: First find a clean small bowl, pour in a large amount of sugar, vinegar, dark soy sauce and stir well, finally pour it into the pot, turn on low heat, slowly melt the sugar, and finally add a little less water, stir well.

The second: Find a small bowl and pour in lemon juice and sugar, stir well to let the sugar melt completely, then add an appropriate amount of water, and other condiments can be added when making sweet and sour tenderloin.

I know how to make sweet and sour tenderloin, but if you want to make it delicious, you still have to master the method, so I will share the method with you below:

Ingredients: Tenderloin, vinegar, sugar, salt, water starch, pepper, cooking wine, green onion, egg, ginger, tomato paste.

Method:1Prepare the above ingredients, clean the tenderloin, cut the loin strips with a knife of equal length and width, break the eggs and take out the egg whites, pour the tenderloin into a bowl, add the egg whites, water, starch, and cooking wine.

2.Add egg mixture, flour and a little water to a bowl to make a thin paste, let it stand for about 10 minutes, and chop the green onion and ginger.

3.Put cooking wine, sugar, vinegar, salt, minced green onion and ginger, water starch, and a little soup in a bowl, stir evenly into the soup, and put the sliced tenderloin strips into the bowl evenly, so that all the pulp is full.

4.**Put the oil in the pot, after the oil is hot, put the tenderloin strips that are full of pulp just now into the pot, fry until golden brown, remove and drain the oil and set aside.

5.Heat the bottom oil in the pot, pour in the tomato sauce and stir-fry the red oil, cook in the sweet and sour sauce, pour in the tenderloin strips and stir-fry evenly, when the soup is thick, pour in sesame oil from the heat.

To prepare a spoonful of cooking wine, then two spoons of soy sauce, three spoons of sugar, two spoons of vinegar, five spoons of water, stir together and you're done.

Put salt, vinegar, sugar, rice wine, green onion, ginger, water starch in a bowl and stir well, so that you can make a sweet and sour sauce.

Prepare sugar, vinegar, salt, chicken bouillon, oyster sauce, light soy sauce, and dark soy sauce. Then add a little water, stir well and you're done.