In many places, sweet and sour series dishes are very common at banquets, such as sweet and sour fish, sweet and sour tenderloin, sweet and sour tofu, sweet and sour eggplant, sweet and sour shrimp, sweet and sour chicken fillet, sweet and sour ribs and so on. , bright color, moderate sweet and sour, cold and crisp, absolutely right for treating children's loss of appetite. I still remember eating sweet and sour fish and sweet and sour tenderloin when I was a child, except.
The chef has been working for a long time, and he is familiar with the cooking of dishes. What to thicken and what to season can't be cooked any more, but it's still quite difficult for our novice friends. Take the sweet and sour pork tenderloin as an example. We have seen and eaten it countless times, but we just don't know how to make it. The difficulty lies in crisp paste and sweet and sour juice. As long as we learn these two points, you can also cook this dish.
Ingredients: tenderloin, flour, corn starch, cooking wine and water.
Seasoning: salt, egg white, pepper powder, sugar, vinegar, tomato sauce.
1. There are probably two versions of sweet and sour pork tenderloin, one is pork and the other is chicken breast. Except the taste is different, the other operation steps are basically the same. Please choose the ingredients according to your own situation.
2. If it is pork tenderloin, it needs to be cured in advance. Pork tenderloin is tender and easy to digest, and it is also one of the tender meats on pork. Cut the tenderloin into thumb-thick strips, then add salt, egg white, pepper powder and cooking wine in turn, grab well and marinate for 20 minutes.
There are two ways to fry tenderloin, one is to mix batter, and the other is to beat flour and corn starch directly. It depends on your own choice. If you mix the batter, you can choose the ratio of 1: 1, add flour and starch, add water and stir well, and the viscosity is similar to that of old yogurt.
4. Put the marinated tenderloin into the batter and wrap it in a circle. The consistency of the batter must be just right, so as to wrap the meat. When fried, it will not fall off easily and hang a thin layer of paste.
5. Boil the oil. When the oil temperature is 60% hot, add the tenderloin slices and fry until cooked. At this time, the oil temperature will smoke slightly, so you can try putting chopsticks. Bubbles appear at the tip of chopsticks, indicating that the oil temperature is just right. Fry for about 3 minutes on medium and small fire, raise the oil temperature, fry again, and take out the pot for 30 seconds.
6, stir-fry the tenderloin, the taste will be more crisp, stir-fry the tenderloin, first put aside the oil control, and then need to adjust the sweet and sour juice, sweet and sour juice, there are also many methods.
7. Teach you a set of all-purpose sweet and sour juice. Keep in mind the proportion of sweet and sour juice. According to the order of 5432 1, 5 tablespoons of water, 4 tablespoons of tomato sauce, 3 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of starch, stir evenly in a bowl, heat the pot, and then pour it into the pot. If there are many fried tenderloins, you can double them on this basis.
8. The sweet and sour tenderloin is finished. According to this method, it is very successful. It's not as good as the professional one, but it tastes good. It's delicious, sweet and sour, delicious for both adults and children, and there is no pressure. I learned to remember to cook for my family and to keep it for later use.
1, sweet and sour tenderloin should be pork tenderloin, and fascia should be removed. If the picture is convenient, chicken breast can also be used. The two methods are the same, but the taste is different.
2. When frying the tenderloin, you can choose to mix the batter or beat the starch. I prefer to stir the batter so that it doesn't fall evenly.
3, ketchup and ketchup, these are two different things, remember to use ketchup for sweet and sour sauce, the taste of the sauce will be different.