I remember my love for sweet and sour pork. I lost control after eating sweet and sour pork tenderloin in a restaurant for the first time. When I got home, I clamored for grandpa to make it for me.
Since then, the memory of my grandfather's sweet and sour tenderloin getting more and more delicious has been deeply imprinted on my taste buds and mind, just like what I ate the day before-
Grandpa's hand was stained with a few drops of sweet and sour juice brewed by orange-red honey, and he was holding a plate with only a faint edge in his hand. The large sweet and sour tenderloin on the plate is piled high, and the sticky sauce slowly flows down from it, just like a red cloud cluster in the evening sky, and the red light of the sunset flows in the clouds. Every tenderloin is wrapped in a thick sauce, and my nose is full of sweet and sour aroma, and my saliva can't help flowing out from the root of my tongue. I can't wait to pick up a piece before the plate stabilizes.
When you take a bite, the tip of your tongue passes a layer of sweet and sour juice on the sweet and sour tenderloin, and the silky sweet and sour feeling instantly crawls over the taste buds in your mouth. Followed by the hot pastry, the irregular convex shape makes the mouth taste more layered, and the pastry vaguely reveals the aroma of wheat. After the teeth are bitten, the meat is salty and delicious, and the taste is tender and smooth. Mix sweet and sour juice, crispy dough and salty and soft meat in your mouth. The satisfaction and joy from the bottom of your heart bend your eyes into a crack, and you feel the fragrance of sweet and sour tenderloin emanating from your pores. I want to make this sweet and sour tenderloin bigger and bigger, and then jump into this sweet world myself ... If I can turn it into a sweet and sour tenderloin and lie in this sweet and sour juice all the time, it's really beautiful.
"Is it delicious?" Grandpa's question interrupted my imagination. When I came to my senses, I saw deep expectation floating on my grandfather's face.
"delicious! Grandpa's sweet and sour tenderloin is the best! It's ten thousand times more delicious than the one in the restaurant! " Grandpa smiled contentedly, his eyes wrinkled, his yellow teeth popped out, and his gray eyebrows bent lovingly. I buried my head. I was rude to the tenderloin on the plate and enjoyed it. Grandpa's happy voice rang in my ear: "Eat more when it's delicious, and grandpa will cook something good for you later!" " "
This is the sweet and sour tenderloin in my memory, my ego and my loving grandfather.
Thick sweet and sour tenderloin tastes more like grandpa's. ...
Now, my grandfather, who is over 70 years old, still cooks for me carefully every day, and asks me with expectation every time: "Is it delicious?" The sweetness in that memory is like this, day after day, left in my taste buds, printed in my mind and engraved in my heart.
Introduce me to the sweet and sour tenderloin.
Sweet and sour tenderloin: Zhejiang cuisine with fried sweet and sour tenderloin (lean meat) is characterized by bright red color, sweet and sour taste, crisp outside and tender inside.
250g pork tenderloin.
25g of sugar, flour 1 0g, Shaoxing wine15g, sesame oil10g, 25g of soy sauce, 25g of vinegar, 5g of onion, 750g of cooked vegetable oil (about 50g) and refined salt1g.
In the production process, the meat is divided into chunks with a thickness of 0.5 cm, chopped gently with a knife, and replaced with domino chunks. 5 g of Shaoxing wine and refined salt are put into a bowl, and mixed with 25 g of wet starch and 10 g of flour for later use.
Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g, and water 25g are mixed into sweet and sour juice for later use.
Heat the wok on medium heat. When the vegetable oil is 60% hot (about 150℃), put the pasted meat pieces in a frying pan and fry for 1 min, then take out the oil. When the oil temperature reaches 70% heat (about 175℃), fry again 1 min, and take out and drain the oil.
Zhejiang cuisine, which belongs to sweet and sour pork tenderloin, is characterized by light yellow color, smooth and full shape, crisp and fragrant outside, soft and delicious raw materials: pork tenderloin 300g of green pepper, carrot 30g of onion, two garlic yolks 1 seasoning 1 soy sauce 1 tablespoon of starch 1 tablespoon of tomato sauce, 2 tablespoons of white vinegar and sugar/kloc-0. Peel carrot, wash and slice; Wash onion, peel garlic and cut into powder.
2. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry until 7 minutes cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, and stir-fry the pork tenderloin until it tastes delicious.
China sweet and sour tenderloin is characterized by golden yellow, crisp outside and tender inside, sweet and sour.
Raw materials: pork tenderloin 300g, egg white 1, water starch 50g, soybean oil 50g, peanut oil1000g (actual dosage 50g), chopped green onion 3g, Jiang Mo 2g, cooking wine15g, soy sauce 5g, and sugar1.
Production process: 1. Wash pork tenderloin, remove fascia, cut it into strips 4 cm long and 5 mm wide, put it in a porcelain bowl, add egg white, water starch and refined salt, stir well and set the size.
2. Take a small porcelain bowl, add salt, sugar, vinegar, yellow wine, minced onion and ginger, and water starch to make sweet and sour juice.
3. Heat the wok, add peanut oil, heat to 80%, and add tenderloin one by one. When fried to yellow, pour it into a colander, drain the oil and pour the remaining oil into the oil tank.
4. Heat the original wok, add soybean oil, heat it to 50%, pour in sweet and sour juice, thin it, add tenderloin, stir fry a few times, pour in sesame oil, and serve.
Shandong cuisine with sweet and sour tenderloin is characterized by golden color, sweet and sour taste, crisp outside and tender and fragrant inside.
250g of pork tenderloin, 750g of clear oil (actual dosage100g), 20g of cooking wine, 50g of vinegar, 60g of sugar, 2g of salt, 2g of chopped green onion, 2g of Jiang Mo, 35g of egg liquid, 70g of water starch, proper amount of flour, 10g of sesame oil10g, and the making process of soup stock.
(2) Mix cooking wine, sugar, vinegar, salt, onion, ginger, water starch and a little soup into juice.
(3) Heat the oil in the pan to 50% heat, add the sliced meat and fry until it is crisp, and take out the oil control.
(4) Leave the bottom oil in the pot, boil the sweet and sour juice, pour the sliced meat, turn the spoon, and pour the sesame oil out of the spoon.
Different cuisines, different tastes, choose for yourself! ! Dishes: Sweet and sour tenderloin technology: Liu Jiao taste: sweet and sour taste category: Qingzhen food, spleen strengthening and nursed back to health, spleen strengthening and appetizing, qi and blood nourishing and conditioning main ingredients: sirloin 400g seasoning: salt 4g soy sauce 65438+ vinegar 00g sugar 200g onion 5g ginger 5g garlic 65438+ egg 00g starch (peas) 80g wheat flour monosodium glutamate 20g peanut oil 2g. Adding proper amount of water into starch, and stirring into wet starch for later use; Remove fascia from tenderloin, cut into chunks of 0.2 * 3cm, put in a bowl, stew with 2g of refined salt and monosodium glutamate, chop onion and ginger, and dice garlic.
2. Beat the eggs into a bowl and mix well. Add 80 grams of flour and wet starch and mix to form a complete egg paste.
3. Mix 2 grams of sugar, salt, soy sauce, vinegar, beef soup and 20 grams of wet starch in a large bowl.
4. Place the wok on a strong fire and pour peanut oil into the wok. When the oil temperature is 60%, hang the tenderloin evenly in the whole egg paste, fry it one by one in the oil pan, and then take out the filtered oil.
5. Leave10g of oil in the hot pot. Stir-fry onion, ginger and garlic until fragrant, then pour the juice into a large bowl. When the pot boils, push the small flowers with a spoon, then pour in the fried tenderloin, turn the wok over and pour in the bright oil, that is, the fashion plate, and serve.
It squeaks when it's hot.
Process prompt 1. For burnt dishes, the main ingredient can be whole egg paste or gouache paste, which depends on the main ingredient and region, but it should be kept tender.
2. Mix the juice well, mix well before entering the pot, and eat immediately after heating.
The taste of burnt vegetables can be salty, fresh, sour and spicy.
How to make sweet and sour fillet?
Sweet and sour tenderloin recipe 1 Ingredients: pork tenderloin 300g, green pepper and carrot 30g each, 2 onions, 2 garlic grains, 1 egg yolk, 1 tablespoon soy sauce, 1 tablespoon starch, 2 tablespoons tomato sauce, 1 tablespoon white vinegar and sugar.
Production method: 1. Wash pork tenderloin, cut it into small pieces, put it in a bowl, add seasoning (1) and egg yolk to marinate 10 minutes; Clean the green pepper after removing its pedicels and seeds and cut it into small pieces; Peel carrot, wash and slice; Wash onion, peel garlic and cut into powder.
2. Pour 3 tablespoons of oil into the pot and heat it. Add tenderloin and stir-fry until 7 minutes cooked. Continue to heat the remaining oil in the pot, saute shallots and garlic, add green peppers and carrots, stir-fry until cooked, add seasoning (2) and tenderloin and stir-fry until tasty.
Features: light yellow color, smooth and full shape, crisp outside and fragrant inside, soft and tender inside.
Method 2 Raw materials: pork tenderloin 300g, egg white, salt, white sugar, fragrant sugar, starch, yellow wine, soy sauce, chopped green onion, Jiang Mo and edible oil.
Practice: Cut the tenderloin into 4 cm long strips with a width of 1.5 cm, put it in a bowl, knock in the egg white, add salt and starch, and taste and determine the size.
Put salt, sugar, balsamic vinegar, yellow flour, chopped green onion, Jiang Mo, starch and water into a bowl and mix them into sweet and sour juice.
Then fry the tenderloin strips in the oil pan until golden brown, and drain the oil.
Leave a little base oil in the original pot, pour in sweet and sour sauce, burn until thick, add the fried tenderloin, stir fry a few times, and let the sweet and sour sauce wrap the tenderloin.
The simplest method of sweet and sour tenderloin
Ingredients: Pork tenderloin seasoning: 2 tablespoons tomato sauce, 2 tablespoons cooking wine, 2 tablespoons white vinegar, salt, sugar (the ratio of salt to sugar is 1:5), half an egg and 2 tablespoons corn starch.
Practice: 1, pork tenderloin cut into strips 1.5 cm square and 4 cm long. Add half of salt and cooking wine, marinate with chicken liquid and wrap with corn starch for later use.
2. Put sugar, vinegar, salt, a little water and starch in the bowl to make a sauce.
3. Put oil in the pot, put the meat strips into it when it is 80% hot, pat the meat strips gently with a shovel, turn down the fire and fry until it turns yellow, then take it out. Don't use a big fire, lest the tenderloin be undercooked. ) standby.
4. Continue to heat the oil in the pot. When it is 60% hot, put the shredded pork back into the pot, fry until golden brown, and remove the oil for later use.
5. Leave the bottom oil in the pot, add tomato sauce and stir-fry until red oil, add sugar, white vinegar, salt and half a bowl of water, add a little water starch after boiling, stir until the soup becomes thick and bright, add the meat strips, and stir-fry quickly until the soup is evenly wrapped around the meat strips, and then take out the pot.
Cooking tip: 1, when the oil is 80% hot, put in the meat strips, turn off the heat, and don't use a big fire, in case the tenderloin is undercooked and the outside is burnt.
2. Re-bombing is the key to making the outer coke tender and cannot be omitted. At the same time, we should pay attention to the oil temperature not to be too high to avoid frying black.
3. The proportion of salt and sugar is very important. You can adjust your favorite proportion according to your own taste.
My ratio is 1:5.
4. Stir-fry the meat strips quickly after the sauce thickens, so as not to soften the meat strips and affect the taste.
5, the meat strips need to be marinated, otherwise they will be wrapped in starch and will not taste.
What is the formula of sweet and sour tenderloin? I like to ask knowledgeable people.
Practice: ① Wash pork, slice it, add salt, cooking wine, chopped green onion and Jiang Mo and cook for 10 minute, then add egg liquid and dried starch and mix well.
Oranges are mashed to keep the juice.
(2) Burn the oil until it smokes, add the sliced meat and fry it until it is golden yellow, and take it out.
(3) Put a little oil in the pot, stir-fry chopped green onion, pour in the juice, add white vinegar and sugar, thicken with wet starch, and put the fried meat slices into the plate.
Benefits of eating sweet and sour tenderloin
Ingredients: half a catty of tenderloin, 3 tablespoons of tomato sauce (according to personal taste), white sugar, white vinegar, salt, cooking oil, flour, starch and eggs. Now cut the tenderloin into strips 0.5 cm wide and 3 or 4 cm long, and add a little salt for later use.
Beat the eggs, flour and starch into a batter (preferably with more flour and a little baking powder).
Put the cooking oil into the electric baking pan (half the depth of the electric baking pan) and heat it to about 400 degrees (feel the hot air when you put your hand on it).
Put the tenderloin strips into the batter, mix well, fry them in oil one by one until golden brown, and take them out for later use. Leave a little oil in the electric baking pan (you can add a little garlic stir-fry if you like garlic flavor), then add about100g of tomato sauce, sugar and white vinegar (sugar and vinegar are added according to your own taste), and concentrate the sweet and sour juice.
Note: when frying tenderloin, be sure to fry the meat thoroughly and insert it with a bamboo stick to see that there is no red meat inside, but it can be white.
Write a composition about grade eight.
There is a dish that I have to order every time I go to a restaurant. Guess what it is-sweet and sour tenderloin.
Why is sweet and sour pork tenderloin a must for every time I go to a restaurant? This starts with the first time I ate sweet and sour pork tenderloin when I was a child.
When I was a child, I liked to eat "red" food best.
When I was one year old, I was very excited to eat sweet and sour pork tenderloin for the first time.
After a while, I ate a big plate.
What made me like it when I first ate it? From the first standard of food: color, the color of sweet and sour fillet is the best.
Red, people have a good impression at first sight, and their appetite is greatly increased; Article 2: Sweet and sour pork tenderloin can be said to be "thyme", and people with bad noses can smell it; Article 3: Taste, sweet and sour tenderloin tastes good too. It's crisp and sweet outside, and a little sour.
After eating, the aftertaste is endless.
Forget it, it's time for me to "show my talents".
First, I cut the pork into long strips, add a little salt and marinate it with a spoonful of cooking wine.
Finally, wrap a layer of starch, put oil in the pot, heat it to 50%, add the meat strips, fry until crisp, pour in the tomato sauce, and roll until every piece of meat is dyed red.
Finally, my sweet and sour tenderloin was made and tasted by my mother. As a result, she retched, and I soon tasted it. It was delicious, and my mother suddenly smiled. It turned out that he was teasing me.
It is delicious on the tip of my tongue. I will cook more delicious food in the future. For this, I will study hard.
How to make sweet and sour fillet?
Ingredients; Pork tenderloin, tomato sauce, starch, eggs, sesame, ginger, Chinese cabbage stalk (decoration), salt and pepper. 1。 Prepare materials.
2. Cut the tenderloin into squares of equal size, put it under with chopsticks, slice it horizontally, cut it vertically into strips, and keep the bottom.
3. Slice tenderloin and marinate with salt, pepper (white pepper is the best), egg white and ginger juice 10 minute.
4. Marinated shredded tenderloin, mix well with dry starch, shake off the starch attached to it and put it in a colander for later use.
5. Immerse the colander in 80% hot oil, fry it quickly, and then take it out and fry it again.
Don't fry the tenderloin for a long time, it will be hard when it is old, and it will be crisp and tender when it is just delicious.
6. The fried tenderloin is put on a plate for later use.
7. Add a little sesame to the water starch for later use.
8. Put ketchup, sugar and half a bowl of water into the pot. After boiling together, cook for one minute.
thicken
9. become blurred
Pour it on fast food meat.
Precautions; 1, salt, pepper and egg white should be used for pickling. The salt should be enough but not salty, which is the same as the usual amount of cooking.
2. Stir-fry quickly, cut the pork carefully, and don't worry about being unfamiliar.
The meat is not tender after being fried for a long time.
There is also a second re-bombing, the purpose of which is to make the outside more brittle.
3. Juice adjustment is the key, and this sweet and sour taste is just right here.
I used Heinz ketchup, which was delicious. Three parts of Heinz tomato sauce, one part of soft sugar and five parts of water are boiled for a while and then thickened. Thickening is not too thick, just a little. A teaspoon of starch and a tablespoon of water are mixed to make water starch.
What is the practice of sweet and sour tenderloin?
Common practices of sweet and sour tenderloin Ingredients: 250g tenderloin, 500g edible oil (actual consumption 50g) Accessories: 1 egg, 1 chives, 1 ginger, proper amount of flour and starch.
Seasoning: 1 teaspoon sesame oil, 1/2 teaspoons stock, 1/2 teaspoons cooking wine, 2 teaspoons balsamic vinegar, 2 teaspoons sugar and 1 teaspoon refined salt.
Cooking method: 1. Beat the eggs into a bowl; 2. Wash and slice the meat, put it into the egg liquid, add water, starch and flour and grab it evenly; 3. Wash onion and ginger and cut into sections; 4. Put cooking wine, sugar, balsamic vinegar, salt, onion, ginger, starch and broth into a sauce; 5. Put the oil in the pot, heat it to 50%, add the meat slices, fry until crisp, and take out and drain the oil; 6. Leave the bottom oil in the pot, cook the sauce, pour in the meat slices, stir well, and pour in the sesame oil.
How to fry sweet and sour pork tenderloin to be crisp?
The practice of sweet and sour tenderloin: 1. Grind ginger into mud and squeeze out juice for later use.
Two: cut the tenderloin into squares of equal size, put it under with chopsticks, slice it horizontally and cut it vertically.
Three: Shred tenderloin and marinate with salt, pepper (white pepper is the best), egg white and ginger juice for ten minutes.
4. Marinated shredded tenderloin is mixed with dry starch evenly, and the starch attached to it is shaken off and put into a colander for later use.
Five: Soak the colander in 80% hot oil, fry it quickly, and then take it out and fry it again.
Don't fry the tenderloin for a long time, it will be hard when it is old, and it will be crisp and tender when it is just delicious.
Six: the fried tenderloin is put on a plate for later use.
Seven: add a little sesame to the water starch for later use.
Eight: Put tomato sauce, sugar and half a bowl of water into a pot, and boil them together for one minute.
Nine: thicken.
Pour it on fast food meat.
Please indicate the source for reprinting. On the tip of the tongue ... Sweet and sour fillet of composition 600.