Every time I go out to eat, this sweet and sour tenderloin is a must, and there is a CD every time. But every time the sweet and sour tenderloin cooked at home is either too soft or not sweet and sour enough, it is always not as delicious as the chef's. So what should we do?
Ingredients: 400g pork spine, white sesame. Pickling: salt and pepper 2g, ginger 7- 10, water, egg 1 piece, oil 20g. Batter: 80g medium gluten flour, 60g potato starch, 2g baking powder, salt and pepper 1g, water. Sweet and sour juice: tomato sauce 80g, sugar 45g, white vinegar 20g, salt 2g, starch water.
1: It is very important to choose materials, whether to use pork loin or pork loin. Cut pork into strips
2. Cut the tenderloin into thick strips. As the old saying goes, "Cut cattle and sheep vertically, and cut pigs vertically". Cut the pork along the texture of the muscle, and the dishes will be more textured. Wash the cut tenderloin and soak it in clear water for 5 minutes to separate out blood, which makes it more pure and not fishy. Squeeze the tenderloin and put it in a bowl. Add a little pepper, salt, soy sauce and chicken powder to taste.
4. Add dry starch, an egg and a little cooking oil. The batter should be thick and can be completely hung on the tenderloin.
When frying, the oil temperature should not be too low, and about 50% of the oil temperature should be put into the pot, and then fried when the oil temperature rises.
6. Sweet and sour juice: pour oil into the pot, add 80g tomato sauce, stir-fry for one minute on low heat, and put a little water if it is too sticky. Then add 20 grams of white vinegar, 45 grams of white sugar and 2 grams of salt and stir.
7. Mix the fried tenderloin into the sauce.
Five skills of sweet and sour tenderloin;
1: It is a big mistake to marinate the cut meat directly. If you add this 1 step, the meat will not be burnt, but it will be tender and delicious.
2. Pickling is very important. Onion ginger juice, pepper water and carved wine play a key role in removing fishy smell and are essential.
3. The proportion of paste is very important. The ratio of flour, starch, crispy fried powder, beer and clear water is 5: 1: 1: 1: 2.
4: When frying, the oil temperature should be higher when frying for the first time, and let it solidify immediately after entering the pot. The frying time should not be too long, only about 30 seconds.
5. The preparation of sweet and sour sauce is very important, so it must be thicker so that every piece of meat can be evenly stained with sauce.