food
Pork tenderloin 300g, potato starch 150g, sugar 100g, vinegar 100g, soy sauce, salt, sesame oil, onion, ginger, garlic and coriander.
working methods
Pot meat
Pot meat
1. First cut the pork tenderloin into large pieces with a thickness of 3mm, grab it evenly with proper amount of salt, taste it at the bottom, soak the starch thoroughly in water, and pour off the water after the starch is precipitated.
2. Put the starch into a bowl filled with meat, grab it evenly, shred the onion and ginger, slice the garlic, and cut the parsley stalk.
3. When the pot is on fire, add 3 kilograms of oil. When it's 70% hot, put the meat slices with starch in and fry for about 3 minutes. The appearance is quite firm, and it will make a crisp sound when you knock.
4. When the oil temperature rises to 80% heat, add the meat slices and stir fry again, mix the sugar, vinegar, soy sauce and sesame oil evenly, and take out the crispy meat with a colander.
5. Leave the bottom oil in the pot, saute the onion, ginger and garlic, add the fried meat slices, cook the sweet and sour juice, turn it evenly, add the coriander stalks, and take it out of the pot. [5]
Exercise 2: Homework Exercise (1)
food
200g of pork (plum or tenderloin), 25g of tomato sauce, 25g of white vinegar, 25g of white sugar, 2g of salt, 0/0g of yellow rice wine/kloc, and appropriate amount of ginger, onion, coriander and corn starch.
working methods
1. Cut the pork into half-centimeter-thick slices with a top knife, grab them evenly with 1 g salt and10g yellow wine, and marinate them for later use.
2. Slice ginger and onion, and cut parsley for later use.
3. Mix the corn starch into a thick paste and put a little oil to catch it evenly for use.
4. Heat the oil in the pot to 70% heat, put the meat slices into the prepared paste and dip them evenly on both sides, then fry them in the pot until they are set and take them out.
5. Heat the oil to 80% heat, fry the meat slices until the surface is crisp and take them out.
6. Brush the pan, put a little oil on the fire, stir-fry the onion and ginger.
7. Then put the sliced meat and coriander into the pot and pour the juice while frying until the sliced meat is soaked in the juice.
Exercise 3: Homework Exercise (2)
Ingredients: pork tenderloin 200g, egg 1 each, carrot 1/2, white powder 3 tablespoons, corn starch 4 tablespoons, glutinous rice flour 4 tablespoons, soybean oil 200ml, salt 1/3 teaspoons, chicken essence 1/2 teaspoons, cooking wine/.
working methods
Pot meat
Braised pork (9 pieces)
1. Slice pork tenderloin and shred carrots for later use.
2. Put the cut tenderloin into a large bowl, and add the eggs and corn starch in turn.
3. Then add glutinous rice flour, salt and white powder.
4. Add the cooking wine to a large bowl and melt the powdery seasoning added in the last step.
5. Mix and refresh the chicken essence, marinate for 10 minute, then prepare a small bowl and add sugar.
6. White vinegar and rice vinegar are also added together to make sweet and sour juice for later use.
7. Turn on the fire, pour the soybean oil into a small pot, and when the oil is seven minutes hot, fry the marinated tenderloin into the pot in turn until it is light yellow, and take it out.
8. When the oil is boiled again, put it in the pot again and fry until golden brown, and take it out for later use. Pour the oil into the wok, add shredded carrots and stir fry.
9. Pour in the sweet and sour juice, and after the juice is boiled to a semi-thick foaming state, stir-fry the fried meat slices for a few times [7-8].
Exercise 4: Homemade Exercise (3)
Ingredients: 500g tenderloin, half carrot, 2 tablespoons tomato sauce, 20g corn starch, white vinegar, sugar and salt.
working methods
1. Wash tenderloin and cut it into thin slices longitudinally. Peel and shred carrots for later use.
2. Mix corn starch with warm water and stir well. Dip the meat slices with starch evenly one by one, put the meat slices dipped with starch into a 50% hot oil pan, fry for about half a minute, and control the oil after taking out.
3. After all the meat slices are fried, the oil pan continues to heat. When it's 70% to 80% hot, pour all the meat slices into the pot together and take them out after they turn golden yellow.
4. Take another oil pan, pour in a little oil, then pour in shredded carrots and stir well. Then add the mixed juice of tomato sauce, white vinegar, sugar, salt and a little water. Then add the fried meat slices and stir well, and then you can take it out of the pot and put it on the plate. [9]
Practice 5: Modified braised pork (1)
food
Pork tenderloin 300g, tomato sauce 750g, sour plum sauce 1 bottle, half bottle of OK juice, plum juice 200g, tomato sauce 1 bottle, sugar 150g, white vinegar 1 bottle, carrot 1 root, 2 tomatoes.
working methods
Northeast guobaorou
Northeast guobaorou
1. Pork tenderloin is cut into chunks 7 cm long, 5 cm wide and 0.2 cm thick, and marinated with refined salt and cooking wine 10 minute.
2. Wash and slice carrots, tomatoes and fresh lemons.
3. Put the pot on fire, add 4500g of water, add carrots and tomato slices, boil over high fire, then cook over low fire until crisp and rotten, remove residues, add tomato sauce, sour plum sauce, ok juice, fruit juice, tomato sauce, sugar and white vinegar, stir well, heat for a while, and leave the fire.
4. Mix the carmine and lemon yellow pigments with water and slowly add them into the pot until the color is golden yellow. Finally, put the fresh lemon slices into the pot and soak them until they taste delicious. Each dish can take about 75g of new fruit juice at any time.
5. Set the wok on fire, add salad oil and heat it to 60% to 70% heat. First, mix the meat slices with the thick paste, then spread them out one by one, put them in a wok one by one, fry them until they are crisp outside and tender inside, and then take them out and drain them.
6. Boil the juice, stir well, then put it in the pot and sprinkle with coriander. [ 10]