There are many allusions to the origins of sweet and sour meat, some call it ancient meat, pineapple meat, goulash meat, no matter where the name comes from, the flavor is unique among many dishes, and it brings back memories.
The main ingredients used in pineapple goulash are pork and pineapple, which can also be paired with colored peppers for a colorful, sweet-and-sour, non-greasy dish that will whet your appetite.
Many people have asked whether to use pork or tenderloin. After consulting with an old chef, I learned that the best texture is the tenderloin, which has a tight and elastic texture.
But many people cut the tenderloin into small pieces, which is a big mistake, as it has no texture and tastes like chewing a piece of meat. The most correct way is to cut the tenderloin into slices, then roll it into meatballs and fry them in a pan until golden brown, then cook them.
The most important part of this dish is to deep fry the meatballs, marinate them first, then deep fry them in the pot, come and see what tips are available.
Recommended dish: pineapple sweet and sour pork
Main ingredients: pork tenderloin, pineapple, colorful peppers
Detailed production steps
1. Cut the pineapple into small pieces and soak it in salted water, and wait for use.
2. Cut colored peppers into small diamond-shaped pieces, because the pineapple is also yellow, so the yellow peppers use less, but also with green peppers.
3. This bowl of sweet and sour marinade should be adjusted in advance, with tomato paste, white vinegar, sugar, salt, water, a little starch, modulation.
4. Cut the tenderloin into wide thin slices.
5. Roll it into small meatballs before frying, as shown below. This makes the goujons very crunchy and still flavorful, and they don't taste porcelain.
6. Cut the meat with cooking wine, salt, pepper, an egg, cornstarch, marinated to taste. Put starch not only can make the meat very good hanging pulp, but also can lock the moisture, eat up not dry.
7. The meat is marinated for 30 minutes, then it can be fried in a frying pan.
The meat will be rolled into a small round of meat, rolled in dry starch, and then deep-fried in the pot, deep-fried until browning can be removed, and then re-fried again to golden brown, it can be.
8. A little oil in the pan, first stir-fried colored peppers, 30 seconds can be out of the pan. (Simply stir fry more delicious, not too long, affecting the taste)
9. Pan left in the bottom of the oil, pour into the seasoned sweet and sour marinade, will soon be bubbling.
10. Then put all the ingredients, fierce fire quickly stir fry.
11. About 30 seconds time can be out of the pot, sweet and sour marinade evenly coated with each ingredient, bright color, smell all fragrant.
This way to do the pineapple sweet and sour meat outside the crispy tender, sweet and sour delicious, a mouthful of a super fresh and delicious, adults and children love to eat!
Tips:
Because the meat marinated in starch has a great viscosity, it is easy to roll into a small round of meat, and then coated with dry starch into the frying pan, do not have to worry about spreading, it is very easy to mold Oh.
The starch should be put in twice, the first time when marinating the meat, in order to lock the moisture; the second time is into the frying pan before frying, to make its appearance more crispy.
To fierce fire quickly stir-fry 30 seconds, sweet and sour marinade will soon be able to coat every ingredient in the pot, too long will affect the texture of the sweet and sour meat.