Don't be too "top" Athletes from all over the world have become "experts in broadcasting", and Britain has also sent chefs to China to "copy homework"! Let's see what kind of Chinese food is the best in the eyes of foreigners.
First of all, sweet and sour pork tenderloin
Known for its sweet and sour taste, crisp outside and tender inside, it has won the hearts of thousands of girls and the favor of foreign friends. One by one, Cheng was bitten by the beam so brittle that he was wrapped in glass.
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Prepare ingredients: Slice tenderloin, add a little salt, pepper and cooking wine and mix well. Cut garlic into foam for later use. Mix sweet and sour juice with 3 tablespoons sugar and 3 tablespoons white vinegar, and the sweet and sour taste is better.
Production steps:
1, paste mixing, first beat a female egg, grab a handful of flour, put 1 starch, and add a little foaming powder. Add water several times and stir into silky yogurt. Pour in the oil and stir well. Sliced meat can be wrapped in batter and fried.
2, the oil temperature is 40% hot, into the meat strips, slowly floating, frying and shaping, and taking out the oil control. When the oil temperature is 50% hot, fry for 30 seconds, and take out the meat strips in brick red. Once again, raise the oil temperature to 60% before frying, so that the meat strips are crispy outside and tender inside, and do not return to softness.
3. Leave the bottom oil in the pot and add two spoonfuls of tomato sauce. Stir-fry until the oil turns red and purple, and then pour in the sweet and sour juice to cook the sweet and sour taste. Then stir-fry the raw minced garlic in the second half, thicken and juice, then pour in the meat strips and the remaining minced garlic, and stir quickly in the pot to turn evenly.
Second, kung pao chicken.
When you eat it, it seems to be sour, sweet and spicy. But careful tasting is completely different, and this is the essence of this dish.
Preparation of ingredients: boneless chicken legs, cut into cubes of 1.5 cm, add salt, pepper, chicken powder, soy sauce, cooking wine and an egg white and stir well. Add a pinch of starch to lock the water, finally seal it with oil and marinate for ten minutes. Prepare erjing pepper, cut into pieces without water, and diced onion. Prepare peeled peanuts.
Production steps:
1, Kung Pao juice preparation, add a little salt, chicken powder, pepper, three spoonfuls of balsamic vinegar, one spoonful of soy sauce, half a spoonful of soy sauce and two spoonfuls of sugar. Add two spoonfuls of water to dilute, add half a spoonful of starch and mix well to hang juice.
2. When the oil temperature is 40% hot, pour the diced chicken and slide it away quickly. It takes 40 seconds for the diced chicken to solidify, and it will be poured out immediately after the fragrance comes out. Add Chili oil directly, and put Chili into the pot twice. For the first time, the small fire slowly fried to this burnt state and fished it out. The second time, add the remaining peppers, pour in the ginger and garlic slices, and finally add the two-wattle peppers and fry until slightly yellow and sticky.
3. Pour the diced chicken into the pot and stir fry, then pour in the onion and turn out the fragrance slightly. Stir the seasoning juice evenly and pour it into the pot. Turn on the fire and stir fry. All the juice is wrapped in diced chicken. Finally, add peanuts, and the color is brownish red and shiny. Let's talk about it
Third, scallion cake
Crispy and easy-to-learn scallion cakes are standard on the dining table. No one will not do it, will they?
Prepare ingredients: 300 grams of flour, 3 grams of salt, prepare a proper amount of warm water, stir the flour into flour wadding, and add 5 grams of vegetable oil. Knead into smooth dough, coat a layer of vegetable oil on the surface of the dough and the bottom of the basin, and ferment for 10 minute. Prepare another onion and cut it into rings for later use.
Production steps:
1, make a crisp, add 20g of flour, 3g of salt and pepper to the bowl. Heat the oil in the pot. When the oil is hot, pour the hot oil on the flour and stir it into a thick dough.
2. Take out the dough, pull it into a dough with uniform size, and then pull it into thin slices. Wrap it on top and add appropriate chopped green onion according to personal taste. Then stretch and fold the dough backwards, fold it in half from left to right, and wrap it while pulling, so that the dough has a layered feeling and is more crisp.
3. Heat the baking pan and brush with vegetable oil. Put the batter wrapped with chopped green onion into the pot, pat it into a thin and even cake and bake it for 30 seconds. After one side is branded, turn it over and then brand the other side. Turn over repeatedly and bake for about 3 minutes, and the cake will be golden on both sides.