What is the difference between sweet and sour pork in a pot, sweet and sour tenderloin, and pineappl

All three dishes have their origins. Pineapple Gollum Pork (not Gollum Meat) is derived from Cantonese, "Gollum Pork".。The kimchi on the other side of Guangdong is marinated in sweet and sour sauce.

When the chef feels that the sweet and sour water is poured out, it is a pity that they will be used to fry pork, which was previously added to other kimchi and later evolved into pineapple pot wrapped in pork is Northeastern. Sweet and sour tenderloin is actually a dish that can be found all over the country, and there is also a dish called "cherry meat" in the south. In the past, pineapple courf would choose pork belly, but now everyone is slowly switching to tenderloin, so let's eat healthily.

The pineapple meat is a dried starch, the sweet and sour loin is a starch egg paste, and the pot meat is a salad oil and water starch paste, so the taste is different in the first place. The pineapple coup meat is directly behind the thin layer of crispy skin is the texture of the meat, the sweet and sour loin is crispy, and the pot wrapped meat is crispy, and you can obviously eat the outer layer of shell.

Cantonese cuisine is accustomed to using white vinegar, and the authentic pineapple meat is a sauce made with white vinegar and sugar, wrapped in a fried golden red meat, and garnished with pineapple and bell peppers (of course, the most authentic is kimchi, but pineapple meat is ......).I'll just count on the pineapple).。The first thing to do in the pot is to use green onion and ginger shreds in the pot, and the seasoning is sugar and vinegar (I don't know what kind of vinegar to use, it shouldn't be white vinegar [modified after reading the comments: some people say it's white vinegar or vinegar essence, I did ask the restaurant owner, and the other party clearly denied telling me that it was ordinary vinegar]), add coriander and shredded carrots before cooking.

The sweet and sour loin is a green onion and garlic pot, in addition to sweet and sour in the sauce, sesame oil, soy sauce and the like will be added, and the combination of seasonings, the type of vinegar and so on are too different from place to place (but the one that came from Jiangsu and Zhejiang is probably authentic with balsamic vinegar?). ）…Oh, I forgot to mention just now, the meat of pineapple coup meat is cut into pieces, the meat of sweet and sour tenderloin is cut into strips, and the pot wrapped meat is sliced, so the first two will be more plump in terms of taste, so the seasoning of pot meat will be more distinct.

By the way, the authentic pot bag meat juice is not wrapped in a thick layer, but a thin layer on the surface of the meat like water, and you can smell the obvious vinegar smell from a distance, the taste is light, and the sweet and sour taste will be opened in the mouth when you bite it, which is very delicious.

For foodies, when I came, I have eaten the above dishes mentioned by the subject, and they are very delicious, and I have conducted some small research on this, and the following are some of my small analyses.

These three dishes differ from where they are made. Pineapple (not pork) is a Cantonese dish derived from a "sweet and sour pork". Cantonese kimchi is made with sweet and sour pickles, and the chefs think the sweet and sour water is terrible, and will be used to fry pork, then add the remaining kimchi, and then slowly turn into a pineapple.

Big belly in the Northeast. The name of sweet and sour pork is actually a national dish, and there is also "cherry meat" on the south side.

In the past, pineapples were used to choose pork belly. Now, everyone is slowly changing their healthy diet. In the case of batter, pineapple is dry starch, sweet and sour loin and starch, and batter is a paste of salad oil and water starch, so the taste is different at first.

Pineapple pulp is a thin layer of crispy skin, the meat is directly in taste, the sweet and sour pork is crispy, and the pot is crispy and can be eaten clearly outside the shell.

Pineapple flavored, Cantonese with white vinegar, black bear meat is an authentic sauce, white vinegar and sugar fried golden brown from the red meat, served with pineapple and Sichuan peppercorns (the most authentic kimchi, of course, but the pineapple black meat ......).I followed the pineapple。The first pot wrapped in meat and green onion and ginger shredded spicy pot, seasoned sugar and vinegar, vinegar, I don't know what species, should not be white vinegar (see the changes after the comments: some people say white vinegar or vinegar, this I asked the hotel owner, the other party categorically refused to tell me that it is ordinary vinegar), add parsley and carrots before cooking.

Sweet and sour pork onion garlic spicy pot、In addition to sweet and sour sauce will be added sesame oil, soy sauce, seasonings, vinegar types, and so on are too different, but Jiangsu and Zhejiang provinces over there, may be true with balsamic vinegar? )…

Oh, and don't forget,Pineapple black meat slices, sweet and sour pork cuts, hot pot meat slices, so the taste of the first two will be fatter, so the flavor of the pot bag meat will be brighter. Bar, the real pot bag rouliao juice is not wrapped in a thick layer on top, but a thin layer of meat on the surface of the water, the distance can smell obvious vinegar, the taste is light, the taste is sweet and sour when biting down the mouth and then **, very delicious.

1. The method of knife processing is different: pot wrapped meat.

Usually the meat is cut into large thin slices and sweet and sour tenderloin.

It is usually cut into strips.

2. The heat of frying is different: the fried meat in the pot takes longer than the sweet and sour tenderloin, usually fried twice, and the fried meat is dry and hard, and the taste is more crispy. Sweet and sour tenderloin is usually fried only once, and the frying time is also short, in order to achieve the best effect of charring on the outside and tender on the inside.

3. The hanging juice is different: the pot wrapped meat is dry cooking, or a combination of slipping and exploding techniques, after frying, the flavor of the clear juice is cooked into the meat over high heat, and the meat maintains a crispy texture; The sweet and sour tenderloin is slippery, and the juice is added with water starch.

The juice is thicker. The pot wraps the meat and the sweet and sour loin is trickled down.

4. The use of vinegar is different: although both sweet and sour tenderloin and pot-wrapped meat need to be vinegared, the purpose of putting vinegar in pot-wrapped meat is to increase the flavor, which is more vinegar than vinegar. The sour taste of sweet and sour tenderloin can be eaten obviously, the seasoning is mainly sweet and sour, and a little watercress is minced in traditional Sichuan cuisine.

The difference between sweet and sour tenderloin and pot-wrapped meat: the shape of the meat is different, the use of vinegar is different, and the hanging sauce is different.

The meat of sweet and sour tenderloin is cut into strips, while the meat of pot wrapping meat is cut into large thin slices; The sweet and sour tenderloin is slippery, and starch is added to the juice, while the pot wrapped meat is dry cooking, or a combination of slipping and exploding, that is, when it is fried, the taste of the green juice is cooked into the meat over high heat; Sweet and sour loin with vinegar can be eaten with obvious vinegar flavor, and the stall or seasoning is mainly sweet and sour, and the purpose of putting vinegar in the pot meat is to increase the flavor.

Pot wrapped meat is the hand of Zheng Xingwen, a chef who created it in Yin Du Xueying, the Taoist Mansion of Harbin during the Guangxu period. The dish is mainly made of pork loin and eggs as raw materials, adding potato starch, vinegar, sugar and other auxiliary materials; After the dish is cooked, the color is golden yellow, and the taste is sweet and sour. Sweet and sour loin is one of the classic traditional Chinese dishes, with pork loin as the main raw material, adding starch, vinegar and other accessories, sweet and sour, making people appetite.

1. The taste is different: the sweet and sour tenderloin needs to be fried many times to clear the hail, which makes it more chewy to eat, while the pot-wrapped meat tastes soft and tender.

2. The processing method is different: sweet and sour tenderloin is to bring some soup, while the pot wrapped meat has no soup and belongs to dry fried food.

The authentic Tohoku pot wrapped pork is cooked by frying, while the sweet and sour tenderloin is cooked by deep-frying.

Sweet and sour tenderloin and pot-wrapped meat, although the main ingredient used is pork loin, and both are fried meat slices, the taste is sweet and sour, but the method is very different. The sweet and sour tenderloin should be fried several times until it is crispy on the outside and tender on the inside, but the meat in the pot only needs to be fried twice. Sweet and sour tenderloin is made with flour and a small amount of starch, but the meat is all starch.

Moreover, the pot wrapped meat is crispy, but the sweet and sour tenderloin is more soup and thicker. At the same time, the sour taste of sweet and sour tenderloin is stronger than that of pot-wrapped meat.

The authentic Northeast pot wrapped pork is fried and cooked, and the sweet and sour sauce is cooked into the meat slices, and the soup is almost invisible on the surface. The meat wrapped in the pot made in this way is still very crispy even if it is cooled and will not become soft and collapsed.

The sweet and sour tenderloin is cooked by frying, the sweet and sour sauce is hung on the surface of the meat slices, and it should be eaten hot immediately after serving to have the best taste, and it will become soft and lose its crispy texture after a long time.

There is no difference, I eat all the same, they are all delicious.

The names are different, but the tastes are almost the same.

The difference is in the name, they all do the same.

The biggest difference is the taste.

There is no difference, but the color is the same.

You will know the difference when you eat it.

The difference between pot-wrapped meat and tenderloin is silly and indistinguishable!

What is the difference between the same sweet and sour pork and sweet and sour tenderloin, which are also sweet and sour, and have a similar method? What is the difference between Dawei and Dawei today, and which dish do you like more?