why do you say that sweet and sour pork tenderloin is something I must order every time I go to a restaurant? That started when I first ate sweet and sour 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 particularly excited when I first ate sweet and sour pork tenderloin. In a short time, I ate a big plate.
what made me like it the first time? From the first standard of food: color, the color of sweet and sour fillet is the best. Red, people have a good feeling at first sight, and their appetite is greatly increased; Article 2: fragrant, sweet and sour tenderloin can be said to be "ten miles fragrant" and people with poor noses can smell it; Article 3: Taste, the sweet and sour tenderloin tastes good, too. It's crispy and sweet on the outside, and a little sour. After eating, the aftertaste is endless.
let's not talk about this. 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 5%, add the meat strips, fry them until crisp, pour in tomato sauce and roll until each piece of meat is dyed red.
Finally, my "sweet and sour pork tenderloin" was made and tasted by my mother. As a result, she retched, and I quickly tasted it. It was delicious. My mother suddenly laughed, and it turned out that he was kidding me.
It's delicious on the tip of my tongue. I will cook more delicious food in the future. To this end, I will study hard.