As Europeans and Americans were the first to contact Guangdong in China in the Qing Dynasty, it was logical that they were the first to contact Cantonese cuisine.
In addition, they like sweet and sour taste, so sweet and sour meat is very popular with them. On the other hand, Cantonese people were also the first China people to live in Europe and America, and opened Cantonese restaurants in the local area, which made Gollum Meat more popular. At present, many restaurants in Chinatown all over the world serve sweet and sour meat, which usually comes with white rice or fried rice.
There are two legends about the name of Gollum Meat. The first legend says that this dish is cooked with sweet and sour juice, and its aroma is overflowing when serving, so people can't help swallowing saliva, hence its name. The second legend is that this dish has a long history, so it is called "ancient meat", and later it is homophonic and transformed into "sweet meat".
For Cantonese, the rice killer who ranks first in the heart is Gollum? ! !
The fried pork is crispy outside and tender inside, and then served with pineapple pieces and sweet and sour juice, which makes people keep thinking about it. Gollum? My mouth is watering ~ ~ is one of my favorite Cantonese dishes!
A plate of high-quality sweet and sour meat: its flavor lies in the taste of sweet and sour juice? And? The acid is sweet without squeezing off the mellowness of the meat. The meat particles should be crisp outside and tender inside, and the hanging juice should be even and mellow.
Look at a chef's basic skills, you can see the meat he cooked: the raw flour in the outermost shell is not thin or thick, just attached to the outermost layer of the meat, wrapped in a well-prepared rich juice, and the gravy will gush out like a flood after a bite ..... This is delicious!
A plate of high-quality pineapple meat, without special effects, should be opened by volcanic eruption first.
Then the golden light flashed, and the golden moment of pineapple flashed blind everyone's dog eyes.
The outermost layer is a thick layer of astringent juice. The salty taste is mixed with sweet taste, but it is not simply mixed together. The taste is just right, which makes your taste buds bloom instantly.
Below the juice is a crispy shell, which has not been infiltrated by the juice at all. The shell is crisp and just right, so you don't need to chew it with your teeth at all. Just gently squeeze it in your mouth with the tip of your tongue, and it will burst like bullets. And then I feel just the right meat. Crisp but not rotten, so that you can feel the texture of each fiber, but it will not be easily broken.
Meat selection
Pineapple sweet and sour pork is different from sweet and sour tenderloin, and the biggest difference is whether there is pineapple or not. But it is different from sweet and sour pork tenderloin in meat selection.
The meat used for pineapple sweet and sour meat is pork belly, preferably local pork over 12 months old. It's better to be fat and even pork belly like this.
Pork belly with more lean meat like the following will taste more firewood.
Too much fat will be too greasy to eat. The pursuit of pineapple meat is the feeling that the gravy can bloom in the mouth with a bite.
Just the right amount of fat is soaked and fried in oil to force out excess oil and spray it out in the mouth. And lean meat with fat lines can give this dish a crisp chew.
ingredients
Pineapple, it is best to choose pineapple with fewer buds, bright yellow or light yellow, which is sweeter. If you buy it and plan to eat it in a few days, then choose a light yellow color with a slight green luster.
Pepper, choose this relatively large green and red pepper, which can increase the color of dishes and make the color of pineapple meat more vivid and rich. At the same time, the taste of this pepper is not particularly spicy, which can give pineapple a spicy taste without robbing the taste. This kind of pineapple meat tastes quite appetizing, and it is really a dish for Cantonese people.
onion
Cut and match
Don't cut the pork belly too big, and the thickness should not exceed one centimeter. If it is too big, it will cook slowly, but if it is too small, the gravy in the meat will not be preserved.
Since the pork belly is cut into pieces, other raw materials should also be cut into pieces.
It is best to soak the pineapple in salt water after cutting it.
Only when all the main materials and auxiliary materials are unified in shape can the finished product be beautiful.
pickle
Fresh salt and sugar, and then add an egg yolk for pickling. Only use the simplest seasoning to fully bring out the flavor of the meat itself. Mix the meat and egg yolk thoroughly by grasping and pinching. It can protect the meat from instant dehydration and firewood due to high temperature.
Then wrap it with raw flour. There should not be too much raw flour. If it is too much, it will become too hard when fried, and if it is less, it will not be crisp enough.
After wrapping the raw flour, knead it with your hands and compact it. Then shoot out the excess powder. Such a piece of meat looks round and the size is just right, just the size that can be eaten in one bite.
This will take about 5 minutes to marinate.
sweet-and-sour sauce
Sweet and sour sauce is the focus of this dish.
White vinegar 80g, osmanthus juice 20g, tomato paste 20g, lemon juice 10g, salt 10g, sugar 20g, red pepper 1 each, and jam 20g.
If there weren't so many seasonings at home.
Among them, white vinegar, tomato sauce, sugar and red pepper are essential, and then the salt is replaced by soy sauce.
Tomato sauce is the bottom flavor of sweet and sour sauce. Vinegar and sugar can make sweet and sour juice more sour and sweet. One of the characteristics of this dish is: scarlet, sour and sweet.
Salty taste can better highlight sweet taste. That's why we need to add a little soy sauce or salt.
Red pepper is to make the color more vivid and add a little spicy taste at the same time, which can better stimulate appetite.
Mix all the ingredients in the sweet and sour juice and boil them evenly on low fire. The fire will easily stick to the pot and have a paste smell.
Fried meat
The control of oil temperature is the key to frying meat.
You can cook at about 120 degrees. That is 40% oil temperature. How to judge the 40% oil temperature? We can take a chopstick and put it in the oil. When you see a lot of small bubbles on the side of chopsticks, it is 40% oil temperature.
If the oil has smoked, it has reached 180 degrees. This oil temperature is too high, and the fried meat is not tender enough. And it's possible that it's fried outside and not cooked inside.
Deep-fry until 7-8 degrees are ripe, raise the temperature to 150 degrees and fry until it is fully cooked. By this time, it was already yellowish outside. Finally, the temperature is raised to 180 degrees. Force the excess fat out of the meat. Only in this way can the crisp effect be achieved. The meat is already golden yellow at this time.
fry
The pineapple and pepper are fished up after a while. Then add a little oil and fry the onions. Just stir-fry it a little. Stir-fried for a long time, onions become soft and not brittle. The frying time is not enough and it is spicy. Then add sweet and sour sauce and fried meat. Then immediately turn off the heat and stir fry quickly. Glue all the sweet and sour pork.
Stir-frying in a big fire is easy to soak the juice into the meat, so that the sweet and sour meat is not crisp enough.
Then put it on a plate, so that a delicious sweet meat is ready!
With a bowl of rice, it's not too fragrant.