If you want to eat, don't order it outside, but cook it at home. It's really not difficult. Clean and hygienic, the taste and taste are not worse than the outside, and it is economical. I'll share a universal crispy paste first, and then I'll share how to make this sweet and sour fillet. This is a professional and common practice. Simple and easy to use. Collect it first, and you can find formulas and methods in case you want to start.
How to make sweet and sour fillet crispy sauce? (universal crispy paste) 1. Mix low-gluten flour and raw flour into mixed flour, and mix flour and raw flour according to the ratio of 3: 1.
2. Then add 3% custard powder, 3% baking powder and 2% yeast powder. This amount is added according to the amount of mixed powder.
3. Stir well with warm water of about 35 degrees, a little oil and sugar. Warm water is fermented with yeast powder.
4. The ratio of flour, raw flour and water is 3: 1: 2.
It's as simple as that. The sweet and sour tenderloin crispy paste is ready. This crispy paste can be said to be omnipotent, so it can be used for all ingredients that need sizing and hanging materials.
Crispy paste knows how to cook, so make this sweet and sour tenderloin.
The practice of sweet and sour tenderloin: 1. Choose tenderloin, also called cucumber strips. This kind of meat is elastic, soft and tender. First, remove the fascia outside the tenderloin to prevent the strips from shrinking, and then cut it into thick slices with a paring knife before cutting.
2. Put the sliced meat into a bowl, add a little salt to taste and stir well.
3. Prepare crispy paste according to the above method.
4. Pour the prepared crispy paste into a bowl filled with meat and stir it a few times to make the crispy paste wrap all the meat strips. The ratio of meat to pastry is 1: 2. It should be noted that the meat should be pasted before it is put into the pot. If you hang it too early, the meat strips will seep, so the paste hanging on the meat strips will easily fall off, and the phenomenon of uneven hanging paste will not only affect frying, but also affect frying.
5, hot oil from the pot, the oil temperature is 40% hot to low heat, put the meat strips wrapped in crispy paste into the pot, slowly fry on low heat, and fry until the surface is slightly golden.
6, change the fire, let the oil temperature rise to 80% heat, that is, 240 degrees, pour the fried meat strips into the pot and fry. Re-frying can make the appearance of the meat strips more crisp, or you can force the oil just sucked in. After the meat strips are poured into the pot, turn them over a few times so that all the meat strips can be evenly thinned down. It takes about 15 seconds to control the oil.
7. The traditional sweet and sour tenderloin is usually made of tomato sauce, which tends to soften the crust outside and affect the taste, so it is not made of tomato sauce today. Leave a small amount of residual oil in the pot, stir-fry the minced garlic until it is a little golden yellow, then add a small amount of water, add a small amount of salt, three spoonfuls of brown sugar and three spoonfuls of vinegar, and thicken it with water starch when the water boils. When the water starch comes, don't pour it all at once, but pour it several times, stirring while pouring it until it is sticky. If you have ham at home, you can dice it and put it in the pot.
8. Pour the fried tenderloin into the pot, stir fry over high fire, and it takes about 15 seconds to get out of the pot.
What are you waiting for? It's best to start first, and then eat air. Crispy appearance, tender meat and moderate sweetness. You can't stop eating once.
Conclusion: Why use brown sugar instead of white sugar to adjust sweet and sour juice? In fact, both white sugar and brown sugar can be used, but the effect of using brown sugar is much better than that of white sugar, mainly in two aspects. First, the natural coke in brown sugar is particularly fragrant, which is not found in white sugar. The second is that this brown sugar has a good color, and the effect is close to the beautiful red wine color. After thickening, the effect is brighter. And white sugar tastes more greasy, brown sugar is sweet but not greasy, and the aftertaste is more mellow.