Gollum Meat is a representative dish of Cantonese cuisine, and it is also one of the most familiar and favorite Chinese dishes for foreigners. It is sweet and sour, suitable for all ages. Its flavor lies in that the sweet and sour juice should be "harmonious" and "thick", the acid should be sweet without losing its umami flavor, the meat particles should be crisp outside and tender inside, and the hanging juice should be even and mellow. It is a dish that is easy to learn but difficult to refine. What kind of powder is used for sweet and sour meat?

You must use flour to fry sweet and sour meat. Its crispness is the function of flour, which can make the meat more crispy and refreshing.

the first kind: corn starch

powder can be divided into flour and starch. Generally, we use more starch when frying sweet and sour meat, and starch is divided into corn starch and potato starch. Generally, it is better to use corn starch to make sweet and sour meat with crisp taste. Pure corn starch is used to make sweet and sour meat, and its advantages are particularly crisp.

the second type: flour and corn starch are used at the same time, and the general ratio is 1; 1. Generally, this kind of taste is crisp and hard. If you like to eat with a little hard taste, you can mix flour and corn starch in half, and the cooked meat is unique and looks good.

the third kind: made of pure flour. No matter what ingredients are fried, flour is hard and stick-like, with a strong texture, a little crisp, but not crisp, which is its characteristic. Therefore, people who like to eat crispy meat don't like to use flour, but most people like to add flour and eggs to their home-cooked meat. This is the practice of home cooking. The characteristic of eggs is crisp. When fried, flour and eggs are not so hard, but not crisp, that is crisp.

Therefore, the batter wrapped when frying things is called "crispy paste". If you want to fry any ingredients to be crispy, you should use crispy paste, and the ratio of flour to starch is 1: 1, so that the ingredients fried with flour are crispy.

remember: if you want to eat crispy and delicious meat, don't put eggs. Once you put eggs, they won't be crispy. Self-made process of sweet and sour meat

1. To make flour, mix it with corn starch or flour to make batter, and put the meat into it and wrap it evenly

2. Fry the meat when the oil temperature is 6% hot, and fry it for the first time until it is set. When it is ripe, fish it up and drain the oil, and pat off the excess oil on it.

3. Heat the oil again, put it in the pan and continue to fry it, that is, fry it until it is golden brown, then take it out and drain it.

4. To make sweet and sour juice, there should be an order. "If you want to be sweet, put salt first". Add salt first, then vinegar. After they are boiled together, remove the sour taste and add yellow sugar. The sweet and sour juice is sour, sweet and fresh.

5. Put the meat into the pot and stir well, then serve.

tips for cocoa

1. It is better to fry the sweet and sour meat once, which can make it taste better and taste more crisp

2. It is generally recommended to put the meat pieces when the first frying oil temperature is 6 layers hot (when chopsticks are put in, the bubbles around the chopsticks are basically 6 layers hot)

3. It is better to fry the meat at 9% hot (that is,

Hello, the secret recipe of sweet and sour pork (crispy paste method)

I must cook a one-course dish on holidays. I can use this crispy paste to fry meat, vegetables and fruits. Because it will be thirty tomorrow, I will share it with you before the new year. Every time it is fried, it is eaten directly, fragrant and crisp. Using this crisp paste to make crispy fried oysters is also delicious, crispy outside and tender inside.

2 g of wheat flour

about 4 g of yeast

appropriate amount of water

about 1 g of salt

5 g of oil

Mix wheat flour and yeast well, add clear water and mix until there is no granule (warm water is used in winter, and the slurry should be slightly thick), add 5 g of oil and mix well, then let stand and ferment until small bubbles appear on the surface (about 3 minutes).

Heat the oil to 7% heat in medium fire, and turn to medium fire to fry the pork with batter-piece by piece in the pan until golden brown, and take it out. (The fried pork with sweet glutinous rice is crispy and delicious when eaten directly, or dipped in tomato sauce)

Peel the pork belly (afraid of eating fat meat, you can use tenderloin instead), wash and cut it into small pieces, add a proper amount of soy sauce and pepper, mix well, then add egg yolk and wet starch, and pat it with dried raw powder or fried powder (available in the supermarket)

Hello, I'm Zhou Daqiao, and I'm glad to answer your question < It suddenly occurred to me that I haven't eaten pork for a long time. Because of the recent rise in pork prices, I haven't bought pork for some time. All I bought was fish or bacon brought by myself at home, so I still miss the taste of pork. My heart is about to act. I still bought pork back. Although it cost a little money, it is nothing compared with the food I cooked before. I don't feel distressed at all, yes, very much. The delicious food I want to cook is pineapple and sweet meat. This delicious food, pineapple and pork with sweet and sour sauce, is a famous specialty dish in Guangdong Province. The meat with sweet and sour sauce and diced pork are its main ingredients, which is why I want to buy pork. After all, my cooking is always useful, otherwise I will be unfamiliar if I don't use it for too long. Next, let me focus on introducing this pineapple sweet meat!

First of all, everyone bought the tenderloin. First, everyone washed the tenderloin and drained it. Then, they put the tenderloin on the chopping board, cut it into thick slices with a knife, and then cut it into diced meat in half. Then, they prepared a basin and put the diced meat on the plate. Add ingredients such as soy sauce, cooking wine, edible salt and pepper into the basin, stir the ingredients evenly, then add an egg, stir it evenly again, then sprinkle some dry starch, and stir all the ingredients into batter.

Next, everyone needs to prepare a pineapple. After all, the name of this dish is pineapple sweet and sour meat. Remove the skin from the pineapple, and then cut it into thick slices diagonally with a knife. Prepare half a cucumber and cut it into diced cucumbers with a knife. Then prepare half a carrot, peel the carrot and cut it into diced carrots. Put these materials together with the pineapple and put them in a bowl. Sprinkle dry flour on the diced meat that has been stirred into batter. Prepare the pot, put clear water in the pot, heat it to the maximum, put all the pineapples, cucumbers and carrots in the pot and blanch them for one minute, then take them out to control the water.

Next, pour the water out of the pot, open fire to dry the water in the pot, and add the vegetable oil. When the oil temperature in the pot reaches 5%, put the diced meat in the bowl into the pot. There is a point to pay attention to here, that is, put the diced meat down one by one, otherwise it will be easy to connect together and it will not taste good. Next, stir the bottom of the pot with chopsticks, and don't let the diced meat stick to the bottom of the pot. At this time, you must turn on the medium heat and fry the diced meat for about one minute until it turns golden yellow, and then you can fish out the diced meat. After removing the diced meat, raise the oil temperature, and then fry the diced meat again. We can remove the diced meat in about half a minute. Next, it's time to make sweet and sour sauce. Leave oil at the bottom of the pot, add tomato sauce, and spread the tomato sauce with a spatula. Then add clear water, white sugar, white vinegar, salt and water starch. When the soup is cooked with medium fire and sticky, put the pineapple, carrot and cucumber into the pot, stir fry for a while, pour the diced meat into it and stir fry together. After the diced meat is all wrapped in the soup, collect the juice with high fire and it can be put into the bowl.

that's all I've introduced to you. The goo goo meat made in this way is sour, sweet and delicious, which is even more delicious than that made in the hotel. Friends who like my articles can pay attention to it, and I will continue to share food practices and tips for you.

Gollum meat is also called Gollum meat

I used corn starch for hanging paste.

Before cooking, paste the sweet and sour meat, which will make the meat tender outside. Pineapple cooked meat

First, prepare ingredients

Ingredients: pork tenderloin 25g, half pineapple, 1 egg

Accessories: tomato sauce, one spoonful of sugar, a little corn starch, shallots and ginger, flour, salt and oil

Second, making steps

Tips

.

corn flour

I am glad to answer this question for you. First of all, sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet sweet and sour sweet and sour sweet and sour sweet and sour sweet sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sour sweet and sweet sweet sweet and sour sweet and sweet sweet sweet sweet and sour sweet sweet and sour sweet and sour sweet and sour sweet and sweet and sour sweet and sour sweet and sour sweet and sweet and sour sweet and sweet What I do is one that doesn't stick. Pork belly (fat three thin seven) is used to make sweet and sour pork. First, pork belly is cut into mahjong size. Add water to the pot and blanch pork belly for later use. Add salad oil to the pot and heat it to 6% to 7%. Add blanched pork belly to fry until golden brown. Add water to the pot and add appropriate salad oil to stir-fry the pork belly for discoloration. Seasoning: add a little salt, seasoning with chicken essence monosodium glutamate, simmer slowly until harrow, and collect the juice until the oil is bright. Features: fat but not greasy, golden in color, Xian Yi, old and young, and finally add pineapple granules, the effect is better. < P > If you want to crisp, of course, you must fry it with crispy pulp powder before adding sweet and sour. The picture shows oysters and spiced pork fried with crispy pulp powder, because no one orders these days. There are two things to pay attention to

one is batter, the ratio of white flour to potato starch is 1: 1, and then a little baking powder is added, and a little soybean oil is added after mixing, and the other is juice. Don't have too much juice in the pot when frying.

traditional method: peel 3g of pork belly and cut it into cubes, add a little salt and an egg yolk, fish well, pat dry the raw flour, fry it in the oil pan, and then stir-fry it with sweet and sour.