1. What are the tips for making sweet and sour tenderloin?
Wash tenderloin, add appropriate amount of water and ginger slices, soak tenderloin in a pot for 20 minutes, then drain and control the water. Cut the tenderloin into strips and put it in a bowl. Add appropriate amount of salt, chicken essence, monosodium glutamate, flour and starch, stir well, then add appropriate amount of vegetable oil, and marinate for 10 minute. In the process of curing, it can not only make the meat fresh, but also ensure the tenderness of the meat. Remember that the ratio of starch to flour is 1: 1. In this way, the entrance of tenderloin will be tender and smooth in the later period. Add an appropriate amount of vegetable oil to the pot. After the oil is heated to 70%, pour the marinated tenderloin into the pot and fry until cooked. When the tenderloin is fried until golden on both sides, take it out and set aside. Then add more plants to fry, which will ensure the crispy taste of tenderloin. Remember, when frying the tenderloin, you must put more vegetable oil and fry it with medium and small fire, otherwise it will be easy to fry and affect the taste. After frying, leave some base oil in the pot, and then add some ketchup, water, vinegar and sugar to the pot. Stir well, add some salt and garlic, and simmer. All the tenderloin is wrapped in sauce, and you can go out of the pot and sprinkle with some white sesame seeds. The taste can be said to be very good.
Second, what should I pay attention to when making sweet and sour tenderloin?
When wrapping the tenderloin with flour or starch, be sure not to make the batter too thin, or the meat will come loose. When frying the tenderloin, remember to fry it twice. When 1, the tenderloin will be fried until both sides are golden, and the second time, it will be crisp. In the process of frying, it is necessary to control the time and oil temperature, which should not be too long or too high, otherwise it will cause problems in the tenderloin.