Many people want to make a dish of sweet and sour pork tenderloin at home, but it will basically end in failure. Either the sweet and sour sauce tastes wrong or the meat is not tender and the ingredients are wasted. So why is the sweet and sour tenderloin in the hotel sweet and sour and the meat tender and delicious? In fact, there are tricks from processing meat to blending sweet and sour sauce.
Generally choose sweet and sour tenderloin. Most people cut the tenderloin into strips and then marinate it directly. This is actually wrong. Chefs in restaurants usually beat sliced tenderloin with a knife, which can destroy the fascia of lean meat and make tenderloin tender and delicious.
Today, I will teach you to make a sweet and sour fillet of chicken breast. According to this method, the meat is tender and not firewood, and it is delicious enough to satisfy your desire. It is especially important to remember that the ratio of sweet and sour juice "5432 1" is authentic no matter what sweet and sour dishes are fried.
Sweet and sour pork
Ingredients: chicken breast, garlic, onion, ginger and eggs.
Step 1: After the chicken breast is washed, cut it from the middle and beat it with the back of a knife, which will make the chicken breast more tender. Then we cut the chicken breast into strips of uniform size, and then cut it into small pieces with a knife.
Step 2: Cut all the pieces into a bowl, then add onion and shredded ginger, a spoonful of salt, a proper amount of pepper and a little cooking wine, and marinate for 10 minute.
Step 3: Next, let's mix a whole egg paste, put an egg in the bowl, add 2 tablespoons of starch first, and stir well. After stirring without particles, add 3 tablespoons of starch and continue stirring until it is linear. Finally, add some cooking oil to make it more brittle.
Step 4: Next, prepare the side dishes. Cut a short section of onion into chopped green onion, a little ginger into Jiang Mo, and add more garlic into minced garlic.
Step 5: Then prepare sauce and make sweet and sour dishes. As long as you remember the golden ratio of 543,265,438+0, the taste will not be wrong, that is, 5 tablespoons of water, 4 tablespoons of tomato sauce, 3 tablespoons of sugar, 2 tablespoons of white vinegar and 65,438+0 tablespoons of starch. The fried sweet and sour dishes are just right in sweetness and sweetness, and they are very delicious. Finally, add a teaspoon of salt and stir well for later use.
Step 6: Heat the small pot with appropriate amount of oil, then pour the marinated chicken into the egg yolk liquid and stir evenly so that each piece of chicken is stained with egg paste.
Step 7: Add the chicken when it is 60% hot, but don't pour it all in, it will stick together. Fry slowly over medium heat. Stir-fry the chicken for the first time, and take it out when the color is slightly yellow. Then, the oil temperature is raised to 70% to 80%, and then the chicken is fried for a few seconds, and the skin is golden and crisp.
Step 8: Next, we start frying. When the pot is hot, pour in the prepared sweet and sour juice, stir-fry over high fire until the juice is thick, then pour in the cooked oil and cut the side dishes, stir-fry until the flavor is bright, and finally pour in the fried chicken, stir-fry evenly over high fire and take out the pot.
After frying, put it on a plate, sprinkle some white sesame seeds and serve. This sweet and sour tenderloin is ready, with beautiful color, moderate sweetness and sourness, appetizing and satisfying taste. The chicken is not firewood at all, especially fresh and tender. If you learn this method, you will never have to go to a restaurant again.