Sweet and sour meat, sweet and sour meat or old meat is a Cantonese dish in China, which is cooked with sweet and sour juice and pork. This dish is one of the most familiar Chinese dishes in Europe and America, so it is widely seen in restaurants in Chinatown outside China.

Origin of name

There are two legends about the name of Gollum Meat. The first legend says that this dish is cooked with sweet and sour juice, and its aroma is overflowing when serving, so people can't help swallowing saliva, hence its name. The second legend is that this dish has a long history, so it is called "ancient meat" and later turned into "sweet meat".

preparation

Gollum meat usually uses plum head meat from pigs. The ingredients are green pepper, red pepper, onion and pineapple. "Gollum juice" is cooked with tomato juice, hawthorn, sugar and lemon juice. The cooking method of Gollum Meat is to cut the pork into pieces and marinate it, then dip it in raw flour, fry it in oil pan until golden brown, and then fry the fried meat with ingredients and Gollum Juice.

Popularization degree

Because Europeans and Americans first came into contact with Guangdong in China in the Qing Dynasty, it was logical that they first came into contact with Cantonese food, and they loved sweet and sour taste, so the sweet and sour meat was very popular with them. On the other hand, Cantonese people were also the first China people to live in Europe and America, and opened Cantonese restaurants in the local area, which made Gollum Meat more popular. At present, many restaurants in Chinatown all over the world serve sweet and sour meat, which usually comes with white rice or fried rice.

On the other hand, in restaurants, tea restaurants and fast food restaurants in China and Hongkong, Gollum Meat is also a very common dish.

Related food

The cooking method of sweet and sour meat can also be used for other materials. The most common variant is stir-fried bone, that is, stir-fried pork ribs with Gollum juice. Other Gollum dishes include Gollum Chicken Ball, Gollum Shrimp Ball and Gollum Patch.

See

Sweet and Sour Spare Ribs

Kyoto bone

Stir-fried bone

Sweet and sour pork ribs, reference: zh. * * */wiki/%E5% 92% 95% E5% 9A% 95% E8% 82% 89. The sweet and sour pork is derived from Jianghuai cuisine, and it still preserves the sweet characteristics of heavy oil in the Yangtze River Delta area of Zhejiang Province. The three layers of pork (brisket) are taken from pigs and cut into pieces. ,No,

Sweet and sour meat is actually the same taste as raw fried bone, and it is fried in the same way.

The only difference is that the sweet and sour meat is made of pork ... and the fat paste is eaten, and the bones are smashed;

The raw and fried bones are fried with ribs, and the meat is thin after eating D, and the taste is good ...

Gollum meat:

Materials:

240 grams of fat meat

Green pepper 1 only

Red pepper 1 only

Pineapple 1 piece

Garlic 1 grain

Oil half wok

Seasoning:

Salt, sugar and cornmeal 1/2 teaspoons each.

Laoshangge 1 teaspoon

Light soy sauce 1 teaspoon

Brittle pulp materials:

50 grams of flour

25 grams of millet powder

Hair powder 1/2 teaspoons

Eggs 1/2

Oil 1 pinch

Salt 1 pinch

Appropriate amount of water

Ingredients for cheese juice:

Sliced sugar 1 block

Tomato juice 1 tablespoon

75 ml of vinegar

Salt 1/4 teaspoons

Flour 1 teaspoon

Method:

1. Flour, corn flour, baking powder and a pinch of salt are sifted into the powder basin, and a * * * is opened in the center.

2. Beat the eggs evenly, pour them into * * * together with the raw oil, slowly mix in the flour with a wooden spoon, and slowly add water to make a thick batter for later use.

3. Cut the steak into pieces, add seasoning and marinate for 10 to 15 minutes.

4. Heat half a wok of oil, cover the fat with crisp pulp, put it in the oil and fry it in medium heat until it turns golden brown, then pick it up and suck off the excess oil.

5. Wash the green pepper and red pepper, remove the seeds and cut into pieces. Cut the pineapple slices and smash the garlic.

6. Heat a tablespoon of oil, saute minced garlic, pour in the sauce and cook until thick, add green pepper, pineapple slices and steak, mix well and cook for a while, then serve.

Stir-fried bone with pineapple:

Materials:

Sparerib (chop) 1 kg

Proper amount of raw flour

Pineapple right amount

Marinade:

Light soy sauce/corn flour/sugar/sesame oil/pepper

Sweet and sour juice material:

4 tablespoons white vinegar

3 tablespoons of water

Sliced sugar 1 brick (chopped)

A little salt

2 tablespoons tomato juice

Stuffed juice:

Millet powder water

Method:

(1) Wash the ribs and marinate them with marinade for about 1 hour.

(2) Flour the ribs until they are even.

(4) After the oil is hot, fry it in wok until it is at least golden yellow, and then turn it over. This will reduce the greasy feeling and set it aside.

(5) stir the sweet and sour juice evenly, boil and dissolve the slice sugar, taste it, and thicken the sweet and sour juice to a proper concentration after the taste is appropriate.

(6) Stir-fry the pineapple twice, turn off the fire, then add the ribs and stir-fry until the color is the highest, and serve immediately.

Gulu meat is made of pork chops with little fat, and most of them are added with pineapple. It is fried with egg juice and flour.

Stir-fried raw bones are pork ribs, with purple ginger, stir-fried with pulp and water, and then deep-fried. Qid=7006062400 165, the bone system of simultaneous stir-fried with sweet and sour meat is D and not married. .......

Gulu meat obviously has D fat meat.

However, raw and fried bones are rich in fat,

Moreover, the bone stir-fried with Gollum Meat is fried with pig ga, the coal head meat is used for Gollum Meat, and the ribs are used for raw stir-fried bone.

But in fact, it tastes the same, because it is fried in the same way.