Seasoning: green onion (5g), garlic (5g), starch (pea) (5g), water chestnut powder (100g), white sugar (40g), sesame oil (10g), lard (refined) (50g), vinegar (20g) and soy sauce (20g).
This product needs about 500 grams of cooked lard after frying. ?
1. Wash pork tenderloin, cut it into strips 5 cm long and 2 cm wide, pat it with a knife, gouge out the knives on both sides, put it in a bowl, add a little salt and mix well.
2. Beat egg white, water chestnut and a little water into egg white paste. Put the tenderloin strips into a bowl and stir them into a slurry.
3. Put the wok on fire, add the cooked lard, heat the oil to 50% (the oil temperature is about 95℃), add the tenderloin wrapped with egg white paste, and take it out after it is molded. When the oil temperature is 80% hot (the oil temperature is about 170℃), add the tenderloin, fry it again until golden brown, take it out, and control the oil for later use.
4. Mix the original wok evenly, add base oil, heat it, add chopped green onion, Jiang Mo and mashed garlic, stir fry slightly, add cucumber and auricularia, add cooking wine, sugar, soy sauce and clear water, bring to a boil, thicken it with 10g starch (5g starch with water), and pour in the fried pork strips.
Ingredients: 200g beef (fat and thin).
Seasoning: 5g of green onion, 5g of ginger, 25g of vinegar, 25g of starch (pea), 50g of sugar, 50g of vegetable oil and 5g of soy sauce.
How to make it?
1. Wash the beef, cook it in water, then cut it into pieces 1.5 cm square, put it in a bowl, hang a layer of starch paste, fry until golden brown, and take it out.
2. Heat the wok, pour the oil and heat it. Put the onion and ginger into the wok, add 50 ml of soy sauce, vinegar, broth and sugar, stir fry for a while, thicken with a little starch, pour the fried meat into the wok and stir fry a few times.
Ingredients:150g beef, 40g agaric, 50g horseshoe, a little onion and Jiang Mo.
Seasoning: soy sauce 10g, sugar 30g, vinegar 30g, wet starch 60g, sesame oil 5g and salad oil 500g.
Cooking method: Select beef tenderloin, remove fascia and slice, peel and wash horseshoe, slice, put the sliced meat into a bowl, add a little soy sauce, butter and wet starch, and take the marinade for later use. When the oil in the pot is 60% hot, put the meat slices into the fried shell and pick them up, then fry them until golden brown. Leave less oil, add onion, Jiang Mo, horseshoe slices, auricularia auricula and garlic slices, pour the marinade into the pot and stir until the meat slices are open, and sprinkle with sesame oil. ?
Beef tenderloin 200g auxiliary material corn starch 150g seasoning salt 2g soy sauce 10g onion 10g ginger 5g rice vinegar 30g rice wine 10g.
Sugar 10g water and vegetable oil 400ml.
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1. beef is stripped of fascia and cut into chunks about 10 cm wide and 6 cm thick.
2. Cut the onion into small pieces, shred the ginger and soak it in a little cold water for half an hour to make the onion Jiang Shui.
3. Add yellow wine, a little onion, Jiang Shui and 1g salt into the beef, and stir until it is completely absorbed and the surface is sticky.
4. Paste mixing: mix corn starch with water evenly, add water bit by bit, pour a little vegetable oil after it is sticky, and stir evenly in the same direction.
5. Pour vegetable oil into the pot, heat it to 70% heat, evenly dip the beef slices in the adjusted paste, fry them on the fire until the surface is crisp and hard, then heat the oil to 80% heat, and fry them again until crisp.
6. Put 20g of water, rice vinegar, soy sauce, white sugar and 1g salt in the pot to boil, add moderate water starch (starch paste made of water and starch), pour a little hot oil of fried beef and stir, and the sweet and sour juice will be ready.
7. Then put the fried beef in the fire and stir fry quickly. Don't stir for a long time, the surface will soften.