Restaurants and restaurants on the street also offer dishes with goo goo meat. At that time, goo goo meat was all fried. The Manchu-Han banquet in the movie is too far away. But the real version of goo goo meat is quite simple and easy to speculate. The specific practice is as follows. As a kind of fruit, pineapple is actually rare. Fruits are often only used for salads and spinning. Pineapple, on the other hand, is a fruit-based dish, which embodies the characteristics of various Cantonese dishes. Goose tastes crisp, sweet and sour. And super simple. Blanch the pineapple, cucumber and carrot in water. Take it out in about a minute. Pour oil into the pan and fry the cooked meat one by one. Fry until the surface is golden, fry it again and take it out for use.
At the beginning, there was no pineapple in the goo goo meat, but pineapple was added after improvement. Although goo goo meat sounds strange, it tastes really delicious. It tastes sweet and sour, fresh and fragrant, tender outside and tender inside, especially delicious. Then put the wrapped meat into the starch, knead it with your hands several times, so that the surface of the meat is dry and completely covered with flour, and shake off the excess starch on the meat for later use. Pineapple is the best at this time, sour and sweet. Generally, in order to be fresher, they are all bought and peeled by themselves (after the fruit shop helps to cut it, there will always be a lot of juice when they are taken home, and it will feel stale after a little longer).