Cuisine Zhejiang
Features Bright red color, sweet and sour taste, crispy outside and tender inside.
Ingredients
Pork loin 250 grams. 25 grams of sugar, 10 grams of flour, 15 grams of wine, 10 grams of sesame oil, 25 grams of soy sauce, 25 grams of vinegar, 5 grams of green onion, 750 grams of cooked vegetable oil (about 50 grams), 1 gram of refined salt.
Procedure
The meat batch into 0.5 cm thick large, gently chopped with a knife row, change into dominoes into the bowl, put 5 grams of wine and salt pinch, with 25 grams of wet starch, 10 grams of flour and mix well to be used. Soy sauce, sugar, wine, vinegar, wet starch 15 grams, 25 grams of water into sweet and sour sauce to be used. Frying pan set over medium heat, under the vegetable oil burned to 60% hot (about 150 ° C), will hang a good paste of the meat into the pot to fry for 1 minute and fish out, to be the oil temperature rose to seventy percent hot (about 175 ° C) when the re-frying for 1 minute, 1 fish out of the oil, the pot to stay in the bottom of the oil, put onion segments, stirring out the flavor, the meat into the pot, and quickly adjusted to the good juice rushed into the pot, upside down stir-fry pan, to be the gravy uniformly wrapped around the meat, when drizzled with sesame oil pan on the plate can be.
Sweet and sour pork
Cuisine Zhejiang
Features Yellowish color, smooth and full shape. The outside is crispy and fragrant, the inside is soft and tender
Raw materials
Ingredients
Materials 300g pork tenderloin 30g green pepper, 30g carrot 2 green onions 2 garlic 2 egg yolks 1 egg yolks Seasoning 1. 1 tbsp soy sauce 1 tbsp corn starch 1 tsp 2. 2 tbsp ketchup 2 tbsp vinegar, 1 tbsp sugar 1 tsp rice wine, salt, 1 tsp sesame oil
Preparation
1: Wash pork tenderloin, cut into small pieces. Cut pork loin into small pieces and marinate in a bowl with (1) and egg yolk for 10 minutes. Remove seeds from green peppers and cut into small pieces; peel carrots, wash and slice; wash green onions and peel garlic. 2: Heat 3 tbsp oil in a wok, stir-fry the pork loin until 7 minutes of cooking; heat the remaining oil in the wok, stir-fry the green onions and garlic, add the green pepper and carrots and stir-fry, then add (2) and stir-fry the pork loin until it tastes good.
Sweet and sour pork
Cuisine China
Features Golden brown, crispy and tender, sweet and sour taste.
Ingredients
300g of pork loin, 1 egg, 50g of water starch, 50g of soybean oil, 1000g of peanut oil, 3g of chopped green onion, 2g of chopped ginger, 15g of cooking wine, 5g of soya sauce, 100g of sugar, 75g of vinegar, 15g of sesame oil, 2g of monosodium glutamate (MSG).
Process
1, the pork loin clean, remove the fascia, cut into 4 cm long, 5 mm wide strip, into a porcelain bowl, add egg white, water starch, fine salt and mix well, sizing. 2, take a small porcelain bowl into the salt, sugar, vinegar, yellow wine, onion and ginger, water starch into sweet and sour sauce. 3, frying pan is hot, put peanut oil, burned to 80% hot, one by one into the tenderloin strips, fried into tooth yellow, poured into the funnel, drained off the oil, the remaining oil poured into the oil can. 4, the original frying pan is hot, put the soybean oil, burn fifty percent hot, pour the sweet and sour sauce, into the thin gravy, into the tenderloin strips, stir-fry a few times, dripping sesame oil, out of the pan, plate, can be.
Sweet and sour pork
Cuisine
Features Golden color, sweet and sour, crispy outside, tender inside.
Raw materials
250g of pork loin, 750g of oil (100g), 20g of cooking wine, 50g of vinegar, 60g of sugar, 2g of salt, 2g of chopped green onion, 2g of chopped ginger, 35g of egg, 70g of water starch, 10g of flour, 10g of sesame oil, and stock
Process
(1)Wash the meat and slice it, then add egg, water starch, and flour. liquid, water starch, flour and scrub well. (2) bowl put cooking wine, sugar, vinegar, salt, green onions, ginger, water starch, a little soup to the juice. (3) pot of oil to 50 percent heat, into the meat, deep-fried until crisp, remove from the oil control. (4) pot to leave the bottom oil, cooking sweet and sour sauce, pour into the meat, turn the spoon, dripping sesame oil out of the spoon can be.
Different dishes, different flavors, choose your own!!!!
Dish: sweet and sour pork
Process: charred
Flavor: sweet and sour
Category: halal dishes spleen tonic tonic spleen stomach tonic qi and blood double tonic tonic
Main ingredient: beef tenderloin 400 grams
Seasoning: Salt 4 grams Soy sauce 10 grams Vinegar 50 grams Sugar 200 grams Scallion 5 grams Ginger 5 grams Garlic 10 grams Eggs 150 grams of starch (peas) 80 grams of wheat flour 20 grams of monosodium glutamate (MSG) 2 grams of peanut oil 150 grams of each appropriate amount
Making process
1. starch with water and stirred into the wet starch to be used; spinal cord meat pick off the sinews, cut into a large piece of 0.2 * 3 cm, put into a bowl, with 2 grams of salt, MSG simmering flavor, onion and ginger chopped garlic patted and cut into small dices.
2. Eggs into the bowl, beat evenly, into the flour, wet starch 80 grams, adjusted for the whole egg paste.
3. Use a large bowl of sugar, 2 grams of refined salt, soy sauce, vinegar, beef broth, wet starch 20 grams of seasoning evenly.
4. frying pan placed on a high flame, hot pan filled with peanut oil, sixty percent oil temperature, the beef tenderloin in the whole egg batter after hanging evenly under the frying pan piece by piece in the frying pan until golden brown when the fish out of the oil.
5. 10 grams of oil left in the hot pan, the next onion, ginger and garlic stir-fried flavor, the juice in a large bowl poured into the pot, the pot boiled up, up small flowers with a hand spoon to push, then poured into the deep-fried spine, turning the frying pan, dripping into the oil, instantly plate, to the table. It also squeaks while it is still hot.
Craft Tips
1. Jiaojie dishes, the main ingredients on the paste can be used in whole egg paste, can also be used in water flour paste, depending on the main ingredients, the region is different, but to maintain the outside of the burnt inside tender.
2. The sauce should be adjusted well before adding it to the pot, and it should be served immediately after heating.
3. The flavor of charred vegetables can be salty, sour and spicy. Dry-fried tenderloin Characteristics: charred on the outside and tender on the inside, suitable for wine tenderloin is most suitable for the weekend feeling. Weekend means: good food, good drink, good looking, sleep enough, lazy enough, eat enough. Ingredients: tenderloin 300g, 60g starch, 1 egg, 150g oil, salt, a little chicken essence. Practice: 1, the tenderloin cut into 1cm wide, 2cm long thin slices or strips. 2, add the egg white into the starch, salt and chicken essence into a paste. 3, put the tenderloin into the paste to hang a thin layer of paste, pay attention to do not dip too much, otherwise it becomes a frying fritter, and the meat in the inside is not easy to cook. 4, the frying pan burned to ninety percent of the heat, the tenderloin slices (or strips) one by one into the oil to deep fry, deep frying into a golden brown, mounted on a plate! can be. Tips: 1, if you are not good at cooking, but have no choice but to treat, then this dish is most suitable for you. Because the ingredients are not only less and good procurement, practice and simple, and almost men and women of all ages love to eat. 2, if you like, you can sprinkle some ready-made pepper salt (supermarkets sell) or dip tomato sauce to eat, the taste is better.