Does anyone know how sweet and sour tenderloin is made? 5

Ingredients: 250 grams of pork tenderloin, 75 grams of eggs (about one and a half), 50 grams of dry fine soybean flour, 5 grams of refined salt, 5 grams of cooking wine, 5 grams of soy sauce, 30 grams of vinegar, 40 grams of sugar, 5 grams of ginger rice, 5 grams of garlic, 20 grams of chopped green onions, 1 gram of monosodium glutamate, 5 grams of sesame oil, 20 grams of water bean flour, 200 grams of fresh soup, 1000 grams of vegetable oil (100 grams).

Preparation method: 1. Cut the fresh pork loin into 1 cm thick slices, cut it with a straight knife, cut it into strips 4 cm long and 1 cm wide, put it into a bowl, sprinkle it with salt and material to impregnate it, mix eggs and dried fine bean flour into egg pulp, soy sauce, salt, vinegar, sugar, monosodium glutamate, water bean flour, and fresh soup into a sauce. 2. Put the wok on the fire, put the oil and burn it until it is hot, mix the meat strips and egg slurry and fry them in the oil pan until they are mature and take them out, wait for the oil temperature to rise to seventy, put the meat strips and fry them until the surface is crispy and golden, and remove the oil and put it on the plate.

3. Wash the pot, put oil and boil until it is hot, put ginger, garlic and green onion and fry it a few times, cook in the sauce, and when the juice thickens and bubbles, put in sesame oil and pour it on the meat strips.

Ingredients: 2 tenderloins, 3 egg greens, 6 tablespoons of water chestnut flour, 2 tablespoons of flour, salt, monosodium glutamate, green onion, ginger, garlic, vinegar, light soy sauce, starch.

Method:1Pat the tenderloin loose, divide everything vertically into two, and then divide the meat into pieces 5 cm long and 4 cm wide horizontally, add a small spoon of salt and mix evenly.

2.Stir together 3 egg greens, 6 tablespoons of water chestnut flour and 2 tablespoons of flour.

3.Add the tenderloin to 2 and mix well.

4.When the oil is warm, put the tenderloin in the pan, fry until the meat is white, and drain the oil.

5.When the oil is 7 hot, put the tenderloin in the pan, fry it until the meat is golden brown, and drain the oil.

6.Finely chop the green onion, ginger and garlic and set aside.

7.Take a small bowl, add two tablespoons of sugar, one teaspoon of salt, one tablespoon of wine, one tablespoon of light soy sauce, two tablespoons of half vinegar, one tablespoon of starch, half a teaspoon of monosodium glutamate, mix well.

8.Stir the green onion, ginger and garlic in the pan, pour 7 into the thick, when it is sticky, pour in the tenderloin, until the meat pieces are evenly adhered to the soup, and then put the pot on the plate.

Notes:1The tenderloin must be fried twice.

2.The tenderloin must be fluffy.

Ingredients: 400 grams of tenderloin, cornstarch, appropriate amount of flour, tomato paste, sugar, salt, vinegar

1 egg.

Step 1) Wash the tenderloin;

2) Cut into strips, as you like, cut the thickness of the dress, but not too coarse, it will be difficult to cook when fried;

3) Put the meat in a bowl, knock in the eggs, add a little salt, grasp evenly with your hands, and marinate for 10 minutes;

4) Mix the cornstarch with water, add some flour to the meat, and grasp evenly;

5) Put more oil in the pot than usual to stir-fry, wait for the oil to be about seven ripe, and then put the meat in to fry, to put a piece of meat!

6) Slow frying over low heat;

7) Wait until it is fried to yellow, remove the oil;

8) Repeat the bombing, this time the fire should be larger;

9) Wait until the color is more yellow than the first time, and then take it out to control the oil;

10) Pour out the oil, use the sticky oil in the pot to add tomato paste, add sugar and rice vinegar;

11) Put the fried meat into the bubbles, stir-fry evenly until it is colored, and then remove from the pan;

12) Put on a plate and sprinkle with cooked sesame seeds, and everyone will use it slowly!

Tip: Secondary frying meat is to make the meat more crispy.

Ingredients: 200 grams of tenderloin, starch, cooking wine, pepper, 1 egg white, a pinch of salt;

Sauce: 2 tablespoons of tomato paste, 1 tablespoon of white vinegar, 1 tablespoon of sugar, a pinch of salt, a pinch of water starch.

Step 1) Wash the tenderloin and cut it into strips; Add cooking wine, salt, pepper and egg whites;

2) Stir well and marinate for 20 minutes;

3) Evenly glue the starch on the marinated meat;

4) Put oil in a pan and cook until it is 60% hot, then fry the tenderloin over low heat until cooked through;

5) Fry all and remove them;

6) When the oil temperature rises to 90% hot, add the tenderloin and re-fry it until golden brown and crispy;

7) Take a small bowl, add 2 tablespoons of tomato paste, 1 tablespoon of sugar, 1 tablespoon of white vinegar, a little salt and a little water starch and mix well;

8) Pour a little oil into the pan and cook until thick.

9) Pour in the fried tenderloin and stir-fry quickly, so that each piece of meat sticks to the sauce and then comes out of the pan.

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

The tender waist will have white tendons and membranes on the surface. The knife slides easily when cutting meat. Start by removing the fascia to make it tastier and taste better.

The fluffy effect is good, but the flour concentration is too high, the aftertaste is not enough, and it tastes hard and not crispy. Just starch can make up for these deficiencies, and then a small amount of baking powder is added to maintain the crisp taste for a long time. Here's how to share sweet and sour tenderloin!

The appearance is smooth, the volume is large, the color is golden, the outside is crisp and the inside is soft. Mainly used for stir-frying. After the oil is heated, the finished product expands, the color is golden, the outside is crisp and the inside is tender, sweet and delicious.

There are two main types of paste: yeast paste and powdered paste.

I occasionally cook some dishes with the frying method and learn a few related things. After frying, I wanted to make the batter as crispy as possible and keep it for a longer period of time. A simple batter is not enough.

I also need three things for Zen grilling, that is, oil and hanging paste commonly used in Chinese cooking, commonly known as "dressing" in the industry, and the pasted dishes can achieve the purpose of loose, tender, fragrant and crispy. Adds beauty to the shape and color of the dish and increases the nutritional value. Puff pastry sauce is used for sweet and sour tenderloin.

Different ingredients have different flavors. Of all the sweet and sour dishes, I prefer sweet and sour tenderloin. This is because the tenderloin is fresh.

Sweet and sour juice with a sweet and sour taste and delicious taste.

Cut the loin into strips, add ginger, salt and cooking wine and marinate for 5 minutes. In a small bowl, crack the eggs into a bowl and disperse. Add raw flour, flour and a small amount of water to make it a paste (slightly dry).

Put oil in the pot: When the ignition on the stove and wait for the oil to heat, mix the water mill and sweet potato starch in a ratio of 1:1, pour it into a bowl, add 2-3g of baking powder, stir well, and then add a small half bowl of water to make a batter.

Then drop 2 drops of oil, pour in the marinated tenderloin, grasp and mix well, so that the batter evenly coats the surface of the tenderloin. Fry at 60% oil temperature and then remove. Once the oil temperature has risen, fry it again in the oil (which is very important) to achieve a crispy finish.

Then the dish is fried first and then fried. Be fast to prevent softening. In addition, when frying sweet and sour sauce, cook more hot oil appropriately, which will delay the softening time.

The method is very simple, that is, cut the loin into strips, evenly dipped in starch, put it in the oil pan and fry it, and then slowly put the tomato stirring sauce in the oil pan, sugar, vinegar, garlic sauce, put in the fried Ricky Pork and stir-fry evenly.

First clean this tenderloin and change it to Fengjing, then cut it into strips for marinating, and then fry it in the oil pan, fry it until the surface is golden and then take it out, and then adjust a sweet and sour sauce and fry it in the pot Qingsheng, and the surface is covered with sweet and sour sauce to serve it.

Prepare some good tenderloin, cut the tenderloin into strips, wash it with cold water, dry it, and then wrap it in dry flour and fry it in an oil pan until it is golden brown on both sides. Put the fried tenderloin aside for later use, put some white sugar in the pot, fry the sugar, add some starch water, stir well, put the fried meat strips in and then put in some sesame seeds, so that the jujube is ready.

Remove the myofascia first to make it tastier and more flavorful. The leavening effect is very good, but the concentration value of wheat flour is too high, the aftertaste is insufficient, and it is hard and not burnt to eat. Tapioca starch alone fills this shortfall, and a little yeast powder is added to maintain a crunchy texture for a long time.

Here's how to share sweet and sour tenderloin! The appearance is smooth and clean, the volume is large, the color is golden yellow, the outside is crisp and the inside is soft. The key is to cook the dish.

After the oil is heated, the finished product is swelling, the color is golden yellow, crispy on the outside and tender on the inside, and it is delicious. The key types of pastes can be divided into two main categories: yeast pastes and powdered pastes.

I sometimes cook some dishes with frying and learn a few things. After frying, I feel like making the batter as crispy as possible and storing it for a longer period of time. A simple batter is not enough.

I have to have three things, that is, the oil and hanging paste that are more commonly used in the cooking of our country, also known as "medical dressing" in the industry, and the dishes after sticking to the round auspicious can be loose, tender, fragrant and crispy. Enhance the artistic beauty of the shape and tone of the dish, and enhance the nutritional content. Millefeuille puff pastry sauce is used for sweet and sour tenderloin.

Different seasonings have different tastes. Of any sugar pickle, I prefer sweet and sour tenderloin. This is due to the fact that the tenderloin is fresh.

Sweet and sour fruit juice, sweet and sour taste, delicious and delicious.

Cut the pork loin into strips, add ginger, salt and rice wine, and marinate for 5 minutes. On a small plate, crack the raw eggs into a bowl and disperse. Add raw wheat flour, wheat flour and a little water to make it sticky.

Add some oil to the pot: When the oil on the stove is heated, mix the water mill and sweet potato powder at a ratio of 1:1, pour it into a bowl, add 2-3g of yeast powder, stir well, and then add a small half bowl of water to make a dough batter.

Then drop 2 oil, pour in the marinated tenderloin, climb and toss, so that the batter evenly coats the surface of the tenderloin. Fry at 60% oil temperature and then remove.

When the oil temperature is high, fry it again in the oil (which is crucial) to achieve a crispy effect. Then this side dish is fried first and then fried. The rate should be fast to prevent softening. In addition to this, when frying sweet and sour sauce, cook a little more boiling oil in moderation, which will delay the time to soften.

In the process of making sweet and sour tenderloin, sweet and sour sauce is very crucial. Fry the tenderloin and set aside. After that, use tomato paste, sugar, and vinegar to make a delicious vinegar sauce, and finally sprinkle white sesame seeds. Shi Hui.

This dish does not require the sharp finger of the preparation skills, because the method of making the fortune friend is very simple, but the silver disadvantage must pay attention to some details of the concentration, and you should also pay attention to the ratio of sweet and sour sauce.

This dish does not require preparation skills, the main thing should be remembered is the ratio of seasonings, and the amount of sweet and sour should be noted.