What seasoning do you need to make sweet and sour appetizer sweet and sour tenderloin? Today, I will explain the characteristics of sweet and sour pork tenderloin in detail, pay attention to details, and share the production and formula of sweet and sour juice without reservation! The kitchen is the most mysterious and magical place, which is a subtle transformation of time, temperature, ingredients and knives, and has made a series of exquisite dishes. Today, I will share with you a sweet and sour tenderloin, which is sweet and sour, crisp and delicious, and appetizing!
sweet and sour pork
Main ingredients: homemade sweet and sour juice 80g, tenderloin 300g, onion ginger 3g, egg 1 piece, sweet potato powder 80g, salt, chicken essence, cooking wine and light soy sauce.
Production technology: (1) First, cut the tenderloin into strips, then put it into a bowl, rinse off the blood and impurities with water, then drain the water, add salt, chicken essence, cooking wine, soy sauce, onion and ginger, stir evenly in one direction until the glue becomes thick, and marinate for ten minutes. The glue is hard, which can make the taste blend into the meat. (2) Continue to beat an egg in the bowl and beat it well, then sprinkle with appropriate amount of sweet potato powder and mix well. Choose sweet potato powder, and the fried meat will be crisper and more fragrant. (3) Pour enough oil into the pot until the oil temperature rises to 50% heat, add tenderloin, fry until golden brown, take it out, keep the oil temperature in the pot rising to 60% heat, and then pour tenderloin for secondary frying. The second frying can force the excess fat out of the meat, which will be more crisp. (4) Leave a little base oil in the pot, add a proper amount of water, and boil the sweet and sour juice with slow fire. When it continues to be sticky, pour in the tenderloin and stir it evenly to make the sauce adhere to the tenderloin perfectly. (5) decorative plate. I hope you will like this work. See you next time.
Homemade sweet and sour juice
Sauce is a flavoring agent for ordinary people to enjoy three meals, a secret recipe for chefs to reconcile five flavors, and a signboard for restaurants to attract diners and jointly brew a flavor. Today I will share with you a sweet and sour sauce-sweet and sour sauce. The operation is simple, and you will learn it as soon as you learn it.
* Detailed formula: white vinegar 400g, tomato sauce 200g, lemon slices 50g, brown sugar 100g, hawthorn slices 50g and water 200g.
* Production technology: (1) First, pour clear water into the pot, add hawthorn slices and brown sugar blocks, and turn to low heat. When the cooked hawthorn and sugar are completely melted, keep stirring to avoid sticking to the bottom of the pot. Then add white vinegar, tomato sauce and lemon slices and stir for half an hour on low heat until the sauce becomes thick and sour, which means it is ready. (2) filtering the prepared sauce residue with a colander, naturally cooling, and then sealing and storing. Note: it is recommended to use this sauce for one week after it is made, because acid is volatile, and the longer it is left, the farther the taste deviates. This sauce is mainly suitable for making sweet and sour dishes, such as sweet and sour tenderloin, sweet and sour fish, sweet and sour ribs, chrysanthemum fish and so on.
Cooking is long, enjoy it quietly, and there is always a dish that warms your heart. No matter how time passes, keep the food, and beauty will always accompany you!
-This article was created by Tongue Tip-liuchu, originally produced, and it is forbidden to carry and copy without authorization.