Technology: coke slip

Taste: sweet and sour.

Category: Qingzhen cuisine, spleen strengthening, spleen strengthening, appetizing, qi and blood.

Ingredients: 400g beef tenderloin.

Seasoning: salt 4g, soy sauce 10g, vinegar 50g, sugar 20g, onion 5g, ginger 5g, garlic 10g, egg 150g, starch (pea) 80g, wheat flour 20g, monosodium glutamate 2g, peanut oil 150g, with appropriate amounts.

manufacturing process

1. Add appropriate amount of water to the starch and stir it into wet starch for later use; Remove the fascia from the tenderloin, cut it into chunks of 0.2 * 3cm, put it in a bowl, simmer with 2g of refined salt and 2g of monosodium glutamate, mince the onion and ginger, and chop the garlic into dices.

2. Beat the eggs into a bowl and mix well. Add 80 grams of flour and wet starch, and stir until the egg paste is complete.

3. Mix sugar, salt 2g, soy sauce, vinegar, beef soup and wet starch 20g in a large bowl.

4. Put the wok on the fire and pour peanut oil into the wok. When the oil temperature is 60%, hang the tenderloin evenly in the whole egg paste, fry one by one in the oil pan, and then take out the filtered oil.

5. Leave 10g oil in the hot pot. Stir-fry onion, ginger and garlic, then pour the juice into a large bowl. When the pot is boiling, push the floret with a spoon, then pour in the fried tenderloin, turn the wok over, pour in the bright oil, that is, the fashion plate, and serve. It squeaks when it's hot.

Process prompt

1. Baked dishes can be made with whole egg paste or gouache paste, depending on the main ingredients and regions, but they should be kept tender.

2. Mix the juice well, mix it well before putting it into the pot, and eat it immediately after heating.

3. The taste of cooked food can be salty, fresh, sour and spicy.

Just do it with your heart.