Shandong cuisine

is characterized by golden color, sweet and sour taste, crispy outside and tender and fragrant inside.

raw materials

pork tenderloin 25g, clear oil 75g (actual consumption 1g), cooking wine 2g, vinegar 5g, sugar 6g, salt 2g, chopped green onion 2g, Jiang Mo 2g each, egg liquid 35g, water starch 7g, flour 1g, sesame oil 1g, and broth 1g

production process. (2) Put cooking wine, sugar, vinegar, salt, onion, ginger, water starch and a little soup into juice. (3) Heat the oil in the pan to 5% heat, add the meat slices, fry until crispy, and take out the oil control. (4) Leave the bottom oil in the pan, cook the sweet and sour juice, pour the meat slices, turn the spoon, and pour the sesame oil out of the spoon.

different cuisines and tastes, choose for yourself! !

dishes: sweet and sour pork tenderloin

technology: jiaoliu

taste: sweet and sour taste

category: Qingzhen cuisine, spleen-nourishing, spleen-invigorating, appetite-stimulating and qi-nourishing

main ingredient: beef tenderloin 4g

seasoning: salt 4g soy sauce 5g vinegar 5g white sugar 2g scallion 5g ginger 1g garlic 15 eggs. 8 grams of wheat flour, 2 grams of monosodium glutamate, 2 grams of peanut oil, and 15 grams of peanut oil < P > Production technology

1. Starch is mixed with water to form wet starch for later use; Remove the fascia from the tenderloin, cut it into large pieces of .2*3 cm, put it in a bowl, simmer with 2 grams of refined salt and monosodium glutamate, mince onion and ginger, and chop garlic into dices.

2. Beat the eggs into a bowl and mix them evenly. Add 8g of flour and wet starch to make a whole egg paste.

3. Mix sugar, salt 2g, soy sauce, vinegar, beef soup and wet starch 2g evenly in a large bowl.

4. Put the wok on a strong fire, pour peanut oil into the hot pot, and when the oil temperature is 6%, hang the tenderloin evenly in the whole egg paste, fry it in the oil pan one by one until it is golden yellow, and then take out the filtered oil.

5. Leave 1 grams of oil in the hot pot, stir-fry the onion, ginger and garlic until fragrant, then pour the juice in the big bowl, the pot will boil, and push the small flowers with a spoon, then pour the fried tenderloin, turn the wok over, and pour in the bright oil, that is, the fashion plate, and serve. It squeaks when it's hot.

technical tips

1. For burnt dishes, the main ingredient can be whole egg paste or gouache paste, depending on the main ingredient and region, but it should be kept tender outside.

2. Mix the juice well, mix it again before putting it into the pot, and eat it immediately after heating.

3. The flavor of stir-fried vegetables can be salty, fresh, sour and spicy.