What makes an authentic sweet and sour tenderloin?

There is a trick to making authentic sweet and sour tenderloin》2006-10-18 14:50 Cut the loin into strips and hang the batter, the batter is made of starch and flour, the ratio is 7:3 or 8:

2。Mix sweet and sour sauce, including sugar, vinegar, soy sauce, cooking wine, sesame oil. The key is that the ratio of sugar to vinegar is 1:

1。Then, fry the tenderloin strips. Put a small amount of oil in the pot, when the oil is hot, add the chopped green onions, ginger and garlic just now, stir-fry until fragrant, and pour in the sweet and sour sauce just adjusted.

When the juice is boiling, add an appropriate amount of water starch, stir quickly, and when the juice thickens, add the tenderloin strips, and stir-fry quickly over high heat. Allow the juice to stick to each loin strip and it is ready to serve.

Sweet and sour tenderloin is found in Yu cuisine, Zhejiang plum cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine, Cantonese cuisine, and Fujian cuisine.

Sweet and sour tenderloin is one of the classic Han specialties, there is this home-cooked dish in many places, the dish is based on pork loin, with flour, starch, vinegar and other condiments, after it is done, the skin is crispy on the outside, and the taste is smooth and tender on the inside, which makes people feel sweet and sour and delicious, and the appetite is opened.

Pay attention when making sweet and sour tenderloin:

Coat the marinated tenderloin with an appropriate amount of starch and pat off the excess starch. Note: If the proportional modulation is not good, it is easy to fail, for example, the batter is too thick and the taste is not good; 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.

Shake off unnecessary tapioca starch, put it in the pan and fry it until the surface layer is light yellow, drain out, fry it again, leave a small amount of bottom oil in the pot, pour in the tomato paste, add a small amount of sugar and vinegar and fry it into hot bubbles, pour in a small half bowl of starch, boil until the juice is viscous, pour in the fried loin and stir evenly, sprinkle with cooked sesame seeds and put it on the plate.

Hello, it is recommended to cut the loin into strips, add cold water and soak for ten minutes, remove the blood water, dry the water, add salt, pepper, cooking wine, mix well and marinate for 20 minutes, add starch, beat an egg, add a small amount of cold water many times, grab and mix into the viscosity of the paste, add half a spoon of cooking oil to grasp and mix evenly. The oil temperature is 60% hot, and the meat strips are fried one by one, fried and crispy. Put a large spoonful of tomato sauce in a bowl, a spoonful of sugar, white vinegar, light soy sauce, and stir with water to make it even, and burn a little oil to pour the prepared sweet and sour sauce (this sweet and sour sauce can also be used as a sweet and sour fish sweet and sour dish) into the pot to boil and thicken, then pour in the meat strips, and then sprinkle a little white sesame seeds and stir evenly to get out of the pot, and the sweet and sour sweet and sour loin is ready.

Sweet and sour tenderloin preparation.

2.Slice horizontally into pieces about 5 mm thick, then cut the surface with a cross knife, and then at an angle of 45° to cut the diamond knife.

3.Finally, change the knife into strips of meat about 1 cm wide.

4.Add cooking wine, soy sauce, salt and vinegar to the cut meat strips and marinate for half an hour.

5.Mix starch, flour and water about 1:1:2 (volume ratio), add a small amount of baking soda to make a batter If you want to make it crispy, it's best not to add eggs.

<>7.Throw it into the oil pan and fry it over high heat, fry it until the surface is slightly yellow, and you can take a bite of it, and it is crispy and crispy, because a little baking soda is added, so the batter is very fluffy and a little foamy, if you don't add it, the shape will be relatively straight, and all of it will be fried for later use.

<>8.Tomato sauce with sugar and balsamic vinegar boiled and starch water to thicken to get sweet and sour sauce Generally speaking, the juice with tomato sauce looks better, but I prefer the version without tomato sauce, but because the vinegar in the dormitory is so sour and sour, I can't use too much so I can only make a ketchup version.

9.Put the fried meat strips and roll them in the sauce. Dip it evenly and you can start the pot, and it is best to eat it immediately after getting out of the pot.

Meat is an indispensable part of our lives, and different ingredients have different nutritional values. We should know some methods and common sense of collocation, so that we can supplement more nutrients. Tenderloin is a delicious part of pork.

And the eating rate is relatively high, let's take a look at the specific recipe of this sweet and sour tenderloin that strengthens the spleen and stomach.

Sweet and sour tenderloin.

Therapeutic effect: spleen and appetizer, qi and blood supplement, brain strengthening, deficiency and strengthening.

Nutritional value: protein, fat, carbohydrates, calcium, phosphorus, iron suitable for people: the general population can eat.

Required Materials: The main ingredients are pork tenderloin, salt, light soy sauce, sugar, rice vinegar, starch, egg white, tomato paste, cooking wine, minced ginger, minced green onion, monosodium glutamate, vegetable oil, sesame oil.

Method. 1. Wash the tenderloin and cut it into strips; Add salt, light soy sauce, egg white, cooking wine, and starch to marinate to taste; Mix salt, sugar, rice vinegar, tomato paste, monosodium glutamate, sesame oil, and a little water into a sweet and sour sauce.

2. Put vegetable oil in the pot and boil until it is 50% hot, put the tenderloin in the branch key and fry it until golden brown, remove it, and control the oil.

3. Heat the bottom oil in the pot, add minced ginger and green onion to fry until fragrant, then add sweet and sour sauce, and return the fried tenderloin to the pot to wrap in sweet and sour sauce.

Efficacy and function.

Pork is rich in iron, which is necessary for the production and maintenance of red blood cells in human blood, which can provide heme and cysteine for the human body, which can effectively correct iron deficiency anemia. Pork is rich in high-quality protein, and it also contains essential amino acids, which can effectively enhance immunity and memory. Pork has the effect of replenishing weakness and strengthening the body, nourishing yin and moisturizing dryness.

Such a recipe is suitable for a variety of people to eat, and it can also have the effect of nourishing yin and moisturizing dryness, which has certain benefits for promoting appetite and preventing anemia, and can also have the effect of improving immunity, suitable for all ages

The specific production method of sweet and sour tenderloin and its nutritional value, everyone also understands, understands some of the effects of such ingredients, we can usually use it, strengthen the spleen, nourish the stomach and heart, strengthen the spleen, appetize and replenish qi and blood, and can also play a role in recuperating and enhancing immunity.

As a famous dish in Northeast China, sweet and sour tenderloin is loved by many people for its unique taste and sweet and sour taste. Many restaurants sell sweet and sour tenderloin, but we can also reproduce a healthy, safe and delicious sweet and sour loin at home through our own cooking skills. Let's teach you how to make a sweet and sour sweet and sour tenderloin.

There are two main points when making sweet and sour tenderloin, one is that when tying the meat, the meat must be fried twice to become golden and crispy, crispy on the outside and tender on the inside, and the second is the boiling of sweet and sour syrup. First of all, the first point, when frying the meat, we must put the meat in the oil pan, first fry it at low temperature to set the shape, and the second time when frying it, it can make the texture of the fried loin taste very crispy, crispy on the outside and tender on the inside. After washing the pork, first put the pork in a bowl, and then add green onions, ginger, garlic and cooking wine to marinate to remove the fishy smell from the meat.

After waiting for the pork to marinate, coat the surface of the pork with a layer of egg wash, then a layer of starch, then another layer of egg wash, and then another layer of starch. This will allow the surface of the meat to be evenly coated with a layer of crispy crust.

Wait until the breading is completed, pour oil into the pan, after the oil is hot, put the meat slices in the pan and fry them, wait until the surface of the tenderloin appears golden and crispy, then remove the meat slices, cool it slightly, and then put the oil temperature in the pan and fry it a second time. When the tenderloin is fried for the second time, the tenderloin is basically in a completely shaped state, and we only need to remove the tenderloin at this time, then pour a small amount of oil into the pan, add sugar, tomatoes and tomato sauce to make a very delicious sweet and sour sauce.

In the process of boiling sweet and sour sauce, you must use low heat, not high heat, otherwise it is easy to cause the situation of burning the pot. After the sauce is stirred evenly, pour the fried tenderloin into the pot and stir the sweet and sour sauce in the pot well, and after stirring well, you can complete the production of this dish, this dish is very suitable for children, because there is no chili pepper, and it is all real, not only very safe, but also very delicious to eat.

To choose a tenderer tenderloin, the tenderloin should be coated in batter, the batter should be prepared with flour, eggs, pepper, and fried twice, and the ratio of sweet and sour water should be 3:4:3.

First of all, the first point needs to complex the meat twice, and the second point is to achieve a balanced ratio when boiling the sweet and sour syrup, these two steps are the most important steps to make sweet and sour tenderloin.

The most important point is that the tenderloin must be marinated, and it should be marinated with sweet and sour meat, so that the sweet and sour tenderloin can taste better.

Be sure to grasp the ratio of sugar and vinegar, pay attention to the order of production, and be sure to choose pork loin.

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

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

Ingredients; Tenderloin 150 grams.

1.Cut the tenderloin into thick strips.

2.Add salt and egg whites to the meat and grasp well.

3.Garlic cloves minced.

4.Pat the meat on an appropriate amount of cornstarch and pat it evenly.

5.Pour an appropriate amount of peanut oil into the pot, burn until it is 60% hot, add the tenderloin, fry until it is slightly yellow, and remove the oil control 6Heat the oil to 80% hot, pour in the fried tenderloin and fry it again7Leave the bottom oil in the pan, add the minced garlic and stir-fry until fragrant.

8.Add an appropriate amount of tomato paste, a little white sugar, stir-fry to bubble and add a little white vinegar 9Add the fried tenderloin and cooked white sesame seeds, and quickly turn evenly10Out of the pot.

Precautions; One: Don't add too much egg white, otherwise it will be too wet and not good to shoot cornstarch;

Two: It is best to pat the tenderloin one by one with cornstarch, so that it is more even;

Three: The tenderloin is more crispy and has a better taste when re-fried.

Ingredients: 350 grams of fresh pork loin.

Seasoning: 1 egg (only egg white), 50 grams of water starch, 50 grams of soybean oil, 1000 grams of peanut oil (50 grams of actual consumption), 3 grams of minced green onions, 2 grams of minced ginger, 15 grams of cooking wine, 5 grams of soy sauce, 100 grams of sugar, 75 grams of vinegar, 15 grams of sesame oil, 2 grams of monosodium glutamate.

Method: 1. First wash the pork loin, remove the fascia, cut it into strips 4 cm long and 5 mm wide, put it in a porcelain bowl, add egg white, water starch and refined salt, stir evenly, and starch.

2. Then take a small porcelain bowl and put salt, sugar, vinegar, rice wine, minced green onion and ginger, and water starch into a sweet and sour sauce.

3. Heat the wok, put in the peanut oil, burn until it is hot, put the loin strips one by one, fry them to tooth yellow, pour them into a colander spoon, drain the oil, and pour the remaining oil into the oil tank.

4. Heat the original wok, put in soybean oil, heat fifty percent of the heat, pour in the sweet and sour sauce, beat it into a thin thickener, put in the tenderloin strips, stir-fry a few times, pour in sesame oil, remove from the pot, put on a plate, and you can.

Sweet and sour tenderloin is one of the classic traditional Chinese dishes, the dish is based on pork loin as the main ingredient, with flour, starch, vinegar and other condiments, sweet and sour, making people appetite.

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

The specific recipe for sweet and sour tenderloin.

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

The sweet and sour tenderloin is super delicious.