I have published many articles about sweet and sour pork tenderloin, each with different emphasis, including how to make sweet and sour pork tenderloin so as not to be greasy, how to make sweet and sour pork tenderloin so as to be delicious, and the proportion of sweet and sour juice, etc. Each article has been praised by many fans and brothers. Thank you for your support. I will share with you today the experience of how to hang thick sweet and sour pork tenderloin, and I also hope to help the needy friends. How can the sweet and sour tenderloin be hung thick?

According to my experience, you need to master the following three skills to make the fillet thick:

Skills 1. Use crispy paste: and add edible chemical loosening agents, such as baking powder and baking soda. When the crispy paste with chemical loosening agent is fried, it will decompose carbon dioxide gas when heated, so that the paste hanging on the loin will expand rapidly and have a full shape.

tip 2. the paste is slightly sticky:

tip 3. master the oil temperature: when the tenderloin is fried in the pot, the oil temperature should not be too low, because the paste on the surface of the tenderloin can't be set immediately, and if it doesn't float in a short time, it will sink to the bottom of the pot, which will affect the formation and cause the appearance to be not full. It is best to keep the heat at 6%, about 16 degrees, when entering the oil pan under the tenderloin.

Only by mastering the above three skills can the sweet and sour tenderloin be hung thick. But I don't think it's good to hang thick paste on the sweet and sour tenderloin, because the sweet and sour tenderloin is not dry fried, and it can be served directly after frying, and there is a process of wrapping juice afterwards.

If crispy paste is used and fried and fluffy, the tenderloin will quickly inhale a lot of sweet and sour juice, which is particularly easy to soften, and the finished product will not achieve the effect of crispy outside and tender inside. After a lot of experiments, I think it is best to use ordinary egg yolk paste for the paste of sweet and sour tenderloin. Although the fried tenderloin is not as full as crispy paste, it can remain crisp for a long time and its taste is much better than crispy paste. Let me introduce the paste used in the hotel to make sweet and sour tenderloin, hoping that the title can be used for reference. ~ yolk paste of sweet and sour tenderloin ~

Ingredients: egg, corn starch, flour, water and salad oil.

production: 1. 5 grams of corn starch and 12 grams of flour are mixed evenly.

2. One egg, using only egg white, adding 15g of clear water and 15g of salad oil, and blending evenly into a paste (it is best to pick it up with chopsticks and let it flow down like a thread).

3. The prepared paste can be used after standing for 1 minutes. ~ tips for making egg yolk paste ~

1. It is best to use low-gluten flour for the paste, which is easy to swell when fried.

2. Not only flour should be added to the batter (the protein content in the flour will make the finished product not crisp and the finish poor), but also some starch should be added to reduce the strength of gluten, which can make up for the shortage of flour. Corn starch can be used as the starch.

3. The ratio of starch to flour is generally controlled at about 1:3, so that the mixed paste has a certain gluten tension and is not easy to break when expanding.

4. The salad oil added in the batter can form an oil film around the protein and starch in the flour, which makes the gluten more evenly distributed in the batter and increases the crispness of the finished product. The ratio of mixed powder to oil is generally controlled at 1:1. Too much oil is not easy to paste, too little oil is poor in gloss.

5. Use colorless, odorless and unused salad oil for grease, which has clear color and the best effect.

6. Don't stir the paste in one direction, in case it is too strong, and it is difficult to drag the paste on the tenderloin.

7. Because egg white not only plays a role in raising hair, but also causes the finished product to soften, only egg yolk is added to the egg yolk paste, and egg yolk also plays a role in making the finished product more golden in color.

That's what I wrote in "How can I hang the paste on the sweet and sour tenderloin?"? The answer in "I hope to have a reference for my friends. Remember to like the work, or forward it to more people who need it.