About sweet and sour tenderloin 20, about sweet and sour tenderloin

Sweet and sour tenderloin Ingredients】 250 grams of pork tenderloin. 25 grams of sugar, 10 grams of flour, 15 grams of Shao wine, 10 grams of sesame oil, 25 grams of soy sauce, 25 grams of vinegar, 5 grams of green onions, 750 grams of cooked vegetable oil (about 50 grams), 1 gram of refined salt.

Method] Batch the meat into centimeter-thick slices, gently chop it with a knife, change it into a domino block into a bowl, put 5 grams of Shao wine and refined salt and pinch well, mix well with 25 grams of wet starch and 10 grams of flour and set aside. Soy sauce, sugar, Shao wine, vinegar, 15 grams of wet starch, 25 grams of water into sweet and sour sauce set aside. Heat the wok over medium heat, when the vegetable oil is burned to sixty percent hot (about 150), the meat pieces that are hung with paste are fried in the pot for 1 minute, and when the oil temperature rises to seventy percent hot (about 175), fry again for 1 minute, 1 take out the drain oil, leave the bottom oil in the pot, put in the green onion segment, stir out the fragrance, the meat pieces are put into the pot, quickly flush the mixed juice into the pot, turn the wok upside down, and pour sesame oil out of the pot and put it on the plate when the sauce evenly wraps the meat pieces.

Features】 The color is red and bright, sweet and sour, crispy on the outside and tender on the inside.

Hang the batter, don't put the egg green, it won't be crispy if you put it.

When the dried dough batter is fried, if the oil is passed over one side, the crispy feeling will disappear quickly. However, after 2 to 3 times, the taste will last for a long time. And it is best not to apply flour or starch to the dough coat used when hanging the batter, and it is best to crush the dough after the rusks!

You can't put eggs in it, and you have to fry it twice.

The reason is that the recipe is all about somen lakes, and the best way to do it is to dry breadcrumbs. Egg whites should be used, but the method is - first cut the tenderloin, pat it with the back of a knife until it is not broken, and the whole is not rotten, put it into the egg white, grasp it well, and use chopsticks to clip it out, note that egg whites are used to stick bread crumbs, not too much. Generally, two or three egg whites are enough for a pound of meat.

Don't add alcohol or anything with water, frying, and other things are just the usual process.

<> "Sweet and sour tenderloin. Steps:

1) Slice the pork loin and cut it into strips.

2) Rinse twice in clean water and drain the water.

3) A small spoon of salt, a spoonful of chicken essence, and an appropriate amount of cooking wine are evenly mixed into a bottom field to resist the taste.

4) Start mixing the batter: a spoonful of starch and a spoonful of flour, you can also add some crispy meat powder, half a spoon of oil, beat an egg and stir well.

5) Pour the batter into the meat and mix well, and each meat is covered with batter.

6) Fry in a pan when the oil temperature is 60% hot.

7) Fry them one by one over medium-low heat throughout the process.

8) Fry until about 2 minutes to set, remove and set aside, 9) When the oil temperature rises again, pour in the meat and fry over high heat to fry golden brown and crispy, remove and set aside.

10) Prepare tomato paste, heat oil and add a tablespoon of tomato paste, sugar to taste, at least 2 teaspoons.

11) A small spoon of spring salt, half a tablespoon of rice vinegar and boil until thick.

12) Pour in the meat strips and quickly stir well, and the sugar is wide vinegar tenderloin to complete.

<> Practice. Cut the tenderloin into strips A spoonful of cooking wine A spoonful of oil Pepper Marinate with a little salt for 15 minutes Pour in a bag of small crispy meat powder Add water to make a batter The tenderloin is wrapped in Shangzhou Nai shouting paste The oil mu is 6 hot, fry in the pot until the shape is golden brown and take out, the oil temperature rises again, and fry again for 1 minute Pour sweet and sour sauce into the pot and cook until bubbling, pour in the tenderloin and quickly wrap it in the sauce Book Sprinkle white sesame seeds out of the pot The delicious sweet and sour tenderloin with rice is really amazing.

<> "Sweet and sour tenderloin. <> Practice.

Cut the tenderloin into thick strips, add a spoonful of cooking wine, add an appropriate amount of black pepper, a pinch of salt and cooking oil and marinate for 10 minutes;

Mix the sauce: two spoons of light soy sauce, one spoonful of sugar, two spoons of Hengzao tomato paste, one spoonful of vinegar and one spoonful of starch, half a bowl of water and stir well;

Starch and flour in a ratio of 1:1, add an appropriate amount of water, stir evenly, let stand for half an hour, pour out the water on the surface, and hang the tenderloin on the batter;

The oil temperature is 6 hot, fry in the pan until the shape is golden brown and take out, the oil temperature rises again, and fry again for 1 minute;

Pour the sauce into the pot and cook until bubbling, pour in the tenderloin, quickly coat the sauce and sprinkle with white repentance sesame seeds.