There are two legends for the name of goulash. The first is that the dish was named after the sweet and sour sauce used to cook it, and the aroma of the dish when it was served made people gulp and gulp. The second legend refers to the long history of the dish, so it was called "Ancient Pork", which was later harmonized into "Gulu Pork".
Method of preparation:
Pineapple Goulash Pork
Main ingredient: Pork Tenderloin 200g Pineapple 150g Green Pepper 1 Red Pepper 1
Seasoning: Pineapple Goulash Pork Salad Oil 300ml Soy Sauce 2 tablespoons Pepper (black) Salt 3g Starch 3g Eggs 1 Wheat Noodle Tomato Sauce 3tablespoons Rice Vinegar 2tablespoons Sugar 10g Water 100ml Water Starch 50ml 1. Cut tenderloin into 1.5cm square pieces and marinate with 1 tablespoon (15ml) of soy sauce, a pinch of black pepper, 3g of salt, 3g of starch and 1 tablespoon (15ml) of oil for 30 minutes. Cut pineapple into pieces about the same size as the meat. Cut green and red bell peppers into cubes. 2. Add beaten egg to marinated meat and mix well. Roll meat in flour to coat evenly. Place in a sieve and shake off the excess flour. Deep fry in oil over medium heat for 3-5 minutes until well done. Drain and set aside. 3. 3 tablespoons (45 ml) tomato paste, 2 tablespoons (30 ml) rice vinegar, 1 tablespoon (15 ml) light soy sauce, 1 tablespoon (10 g) sugar, 100 ml water, mix well to make a sauce. Prepare water starch. Heat a wok without oil. Pour in the sauce and boil over medium heat until bubbling, then pour in the water starch, mix well and simmer until slightly thickened. 4. Pour in the meat, pineapple, green and red peppers quickly stir-fry, so that they are evenly hung with sticky sauce can be.
Colorful pepper goulash
Ingredients: 300 grams of pork thigh meat, green pepper, red pepper, 1 teaspoon of minced garlic, cornstarch Seasoning: (1) half a tbsp of cooking wine, ginger, garlic, half a tbsp of ginger, egg yolk. (2) 3 tbsp ketchup, 3 tbsp sugar, 2 tbsp vinegar, ? tsp salt, ? cup water. Directions: 1 Pat the stuffed pork with the back of a knife to loosen it, then cut into small pieces and marinate for 10 minutes in the seasoning (1): cut the green and red bell peppers, remove the seeds and cut into small pieces. 2 After the marinated front leg meat accounted for a layer of cornstarch, put into the hot oil and frying brown, pour the oil away, leave a spoonful of oil frying garlic and green pepper, red pepper, and then add seasoning (2) and marinated meat mixed stir-fry well that served.
Crystal Goulash
First of all, use a good tenderloin, because I don't like fat meat, cut it into cubes and marinate it with cornstarch and egg white. Green peppers, pineapple cut into thin julienne around the edge of the plate. Ketchup, white vinegar, sugar, cooking wine, salt to sweet and sour sauce.
Dust the marinated meat with flour and deep-fry in hot oil until lightly browned, then remove from the pan and set aside. Add the fried meat and sweet and sour sauce to the pan, stir-fry until evenly coated, then set aside. Fill a small bowl of water in the pot, pour in a lot of sugar, must be a lot of, high heat to boil, turn to low heat to simmer into syrup, simmer to **, as thick as honey on it. Then, both followed by a small fire warm. The meat carefully piece by piece on the syrup, and then immediately thrown into the ice, because the outer layer of syrup by the cold, and immediately formed a transparent sugar coating, that is, into the "crystal". Finally, after all the "crystal", with the shredded green pepper and pineapple shredded together on the plate can be.
Sugar and vinegar grunt meat
Apple grunt meat raw materials: 500 grams of skinned pork, 50 grams of egg whites, 20 grams of chili peppers, 100 grams of fresh bamboo shoots, green onion, garlic, sesame oil 0.5 grams, 1.5 grams of refined salt, 200 grams of salty tomato ginger, 7 grams of wine, 90 grams of cornstarch, 750 grams of peanut oil. Production: ① Pork sliced into diamond-shaped pieces. With fine salt, wine marinated in flavor, wrapped in egg wash and starch; oil to six mature, the meat fried to five mature, pour into the funnel to drain oil; ② and then fried garlic, chili pepper, burst out of the flavor, add green onions, tomato sauce, then poured into the meat and bamboo shoots stir-fry, thickening, mounted on a plate can be eaten. [1] Ingredients: pork, apples, carrots, green peppers Auxiliary ingredients: egg, cornstarch, white vinegar, sugar, ketchup, ji juices (chili oil), salt, cooking wine Preparation Steps: 1, cut the meat into small pieces, cut apples into cubes, carrots cut into hobnail, green peppers cut into slices 2, cut the meat drowned in salt and cooking wine for 15 minutes, add a good egg wash and wet cornstarch to catch, and then finally wrapped in a layer of dry cornstarch 3, the pan pouring into the oil, the oil is hot, the oil is hot. (The second time to put carrots and green peppers) 5, a little oil left in the pan, put onions, garlic, burst incense, pour in sauce (sugar, white vinegar, ketchup, Ji juice modulation); 6, finally pour into the fried meat and apples and stir fry, so that the juice evenly coated in the meat and apples on the can.