Traditional festivals in China are inseparable from food, so the Spring Festival is no exception. There are all kinds of cooking, both traditional dishes and creative recipes, which look full of flavor. In the Spring Festival, sweet and sour dishes are very popular, because if you eat too much salty food, you want to eat something appetizing to relieve boredom, just like sweet and sour dishes. But the sweet and sour dishes cooked by many friends are not delicious. The focus is on sweet and sour juice. Today, I will share with you the "Universal Sweet and Sour Juice". No matter what sweet and sour dishes are cooked, they are delicious.
Sweet and sour pork
Ingredients: chicken breast, garlic, onion, ginger and eggs.
Step 1: After the chicken breast is washed, cut it from the middle and beat it with the back of a knife, which will make the chicken breast more tender. Then we cut the chicken breast into strips of uniform size, and then cut it into small pieces with a knife.
Step 2: Cut all the pieces into a bowl, then add onion and shredded ginger, a spoonful of salt, a proper amount of pepper and a little cooking wine, and marinate for 10 minute.
Step 3: Next, let's mix a whole egg paste, put an egg in the bowl, first add 2 tablespoons of corn starch and stir well. After stirring without particles, add 3 tablespoons of starch and continue stirring until it is linear. Finally, add some cooking oil to make it more brittle.
Step 4: Next, prepare the side dishes. Cut a short section of onion into chopped green onion, a little ginger into Jiang Mo, and add more garlic into minced garlic.
Step 5: Then prepare sauce and make sweet and sour dishes. As long as you remember the golden ratio of 543,265,438+0, the taste will not be wrong, that is, 5 tablespoons of water, 4 tablespoons of tomato sauce, 3 tablespoons of sugar, 2 tablespoons of white vinegar and 65,438+0 tablespoons of starch. The fried sweet and sour dishes are just right in sweetness and sweetness, and they are very delicious. Finally, add a teaspoon of salt and stir well for later use.
Step 6: Heat the small pot with appropriate amount of oil, then pour the marinated chicken into the egg yolk liquid and stir evenly so that each piece of chicken is stained with egg paste.
Step 7: Add the chicken when it is 60% hot, but don't pour it all in, it will stick together. Fry slowly over medium heat. Stir-fry the chicken for the first time, and take it out when the color is slightly yellow. Then, the oil temperature is raised to 70% to 80%, and then the chicken is fried for a few seconds, and the skin is golden and crisp.
Step 8: Next, we start frying. When the pot is hot, pour in the prepared sweet and sour juice, stir-fry over high fire until the juice is thick, then pour in the cooked oil and cut the side dishes, stir-fry until the flavor is bright, and finally pour in the fried chicken, stir-fry evenly over high fire and take out the pot.
After frying, put it on a plate, sprinkle some white sesame seeds and serve. This sweet and sour tenderloin is ready, with beautiful color, moderate sweetness and sourness, appetizing and satisfying taste. The chicken is not firewood at all, especially fresh and tender. If you learn this method, you will never have to go to a restaurant again.
Usually when cooking sweet and sour vegetables or frying crispy meat, you need to wrap it, but the ratio of these two kinds of wrapping is not the same. Sweet and sour dishes need to be fried before frying. Whole egg paste is more suitable because it is characterized by loose outside and tender inside.
However, crispy dishes like small crispy meat can't use whole egg paste, but need crispy batter. This kind of batter is generally made of corn starch, which has good stability and fried things are golden and crisp. But it is not enough to use corn starch alone, but also to add flour, custard powder, baking powder and cooking oil. The finished dish will be crispy and not soft.
However, this practice is mostly the practice of hotels, and the family practice can adopt "raw and cooked powder mixing", that is, a small part of starch is mixed with a small amount of boiling water and then poured into starch melted with cold water, and the two are stirred and mixed until they are thick. Just lift the spoon and streamline it. This method can be called "universal crisp paste" and is suitable for frying crispy food.