What are some tips for making pineapple and sweet and sour pork? What are some tips for making pineapple and sweet and sour pork?

Everyone should have eaten pineapple. It is a common fruit in daily life. It is also very rich in nutrients and has a wide range of uses. In addition to being used directly, it can also be used as a vegetable to make delicious dishes. I will introduce it below.

Share some tips for making pineapple sweet and sour pork.

What are some tips for making pineapple and sweet and sour pork? 1. Where is pineapple and sweet and sour pork? Pineapple and sweet and sour pork is a famous dish in Guangdong.

Pineapple sweet and sour pork, also called pineapple old meat, is a famous Cantonese dish. It is a delicacy made with fresh pineapple, refined meat and other ingredients.

The method of making pineapple sweet and sour pork is relatively complicated, and it must go through processes such as frying to make an authentic plate of delicious food.

The prepared pineapple sweet and sour pork looks great and has a great taste.

2. Tips for making pineapple sweet and sour pork 1. To make pineapple sweet and sour pork, you must first select the ingredients, including pineapple and pork.

Pineapple must be made with fresh ingredients and soaked in water for a while before cooking.

For pork, you can choose pork neck. Pork neck is a relatively precious meat because it is relatively small and tastes tender and very smooth.

You can also choose pork tenderloin, which has no fat and has a better texture and a certain elasticity.

In addition, if you like to eat fat and lean meat, you can also choose to buy plum blossom meat to make pineapple sweet and sour pork.

2. To make pineapple sweet and sour pork, you need to fry the meat. When frying the meat, you need to coat it with a layer of egg liquid and cornstarch before frying, so that it will taste softer.

You can choose cornstarch or potato starch as cornstarch.

3. Preparing the sauce is the finishing touch in making pineapple sweet and sour pork, so everyone must master the skills.

When making sauces, sugar, vinegar, ketchup, salt, etc. are generally used. Of course, you can also add other seasonings according to your own taste.

4. When stir-frying pineapple sweet and sour pork, it is not advisable to stir-fry for too long, just cut it raw, otherwise it will affect the appearance of the entire ingredients, and the taste will not be very good.

Pineapple Sweet and Sour Pork is a well-known delicacy. I believe many people will never forget it after eating it.

When making pineapple sweet and sour pork, green and red peppers will also be used, which will look very beautiful together.

When coating the starch, try not to make it too thick, otherwise the fried pork will have a shell, which will make it taste harder. In addition, when frying the meat, try to fry it again, so that the pineapple sweet and sour pork will taste better.

better.

What are some tips for making pineapple sweet and sour pork? 2 Yaorou, also known as Crystal Yaorou, or simply Yaorou, is a traditional Han nationality dish in Zhenjiang, Jiangsu. It is spread in the Jianghuai area. In addition to Zhenjiang, it is made in the Jianghuai area, but the taste and flavor are always slightly lacking.

Hou Hou.

The meat must be made from pig trotters as the main ingredient, which is marinated with saltpeter using a special process. It is a representative dish in Huaiyang cuisine.

Method: 1. Remove the bones from the hoof, clean it, and use a thin wooden skewer to evenly punch some small holes on the meat surface of the hoof; 2. Mix 6.5 grams of saltpeter and 65 grams of salt, rub it on the meat, and then

Grasp the meat and knead it back and forth to allow the nitrate and salt to penetrate into the inside of the meat through the small holes.

To make ten pounds of meat, you can only use up to 6.5 grams of saltpeter. If the amount of meat increases, the saltpeter will increase accordingly.

After kneading, marinate for about three days in winter, two days in spring and autumn, and one day in summer. After marinating, soak the meat in cold water for two hours, take it out and use a knife to remove the minced salt and pepper on the meat.

Gently scrape off the impurities until the skin and flesh turn white; 3. After scraping, put the meat into the pot, pour in the braised pork stew (note) and cook over fire. Before cooking, the meat must be pressed tightly with wooden boards and stones.

, and fasten the lid of the pot tightly so that the meat does not become loose after cooking. The cooking time must be determined according to the tenderness of the meat. Generally, it should be cooked until it is 90% done in winter, which takes about four hours; in spring and autumn, it should be cooked to 80% done, which takes about

Three hours. In summer, it needs to be cooked until it is seven-mature, which takes about two and a half hours. 4. After cooking, take out the meat, rinse away the oil on the meat with brine, weigh it and put it in a basin, and then put the meat in the pot.

Skim off the marinade, pour it on the meat, use a wooden board and stones to press the meat tightly, wait until it is cold and then slice it.