Scratch and stir-fry is a cooking method in which the small raw materials that have been knife-treated are hung up in paste, fried thoroughly, and then quickly stir-fried over high heat. Below I will teach you to learn the cooking techniques of catching and stir-frying by cooking and stir-frying.
First, raw material preparation
Ingredients
Pork tenderloin 400 g
Marinade
2 grams of salt, 10 grams of cooking wine, 5 grams of fresh soy sauce, appropriate amount of green onion and ginger water, 50 grams of starch.
seasoning
10 grams each of chopped green onion, minced ginger and minced garlic.
2 grams of salt, 15 grams of fresh soy sauce, 10 grams of sugar, 10 grams of white rice vinegar, 50 grams of fresh soup, starch to taste.
Second, raw material cutting
1. Cut the pork tenderloin into 0.5 cm thick slices.
2. Cut the pork tenderloin slices with a cross knife on both sides.
3. Change the pork tenderloin into a strip of 3.5 cm wide and 1 cm wide and load it into a stainless steel basin.
Third, pickled hanging paste 2
First, add the pork tenderloin to the onion and ginger water and stir, then add 2 grams of salt, 10 grams of cooking wine, grasp well into the flavor, drop 5 grams of fresh soy sauce, and finally add an appropriate amount of starch to scratch the paste.
Sauce preparation
Take a bowl and add 50 grams of fresh soup, 2 grams of salt, 15 grams of fresh soy sauce, 10 grams of sugar, 10 grams of white rice vinegar, and an appropriate amount of starch to mix into a sauce.
Dishes are cooked
1. In a frying pan, inject 1000 ml of salad oil and heat it to 50%, put in the hanging paste tenderloin and fry it first until it changes color and sets the shape.
2. Raise the oil temperature to 70% heat and fry it again, fry until the outer caramel color is golden, pour into a colander, control the net oil and put it on the plate for later.
3. Heat 20 ml peanut oil in a pot, add green onion, ginger and garlic to the frying pan, pour in the prepared sauce and cook until thick.
4. Add the fried tenderloin and stir-fry evenly, then pour in the cooking oil to get out of the pan.
Dishes special
Golden red color, crispy taste, salty medium sweet slightly sour, tight juice wrapped, outer burnt and tender inside.
Operational points
1. When marinating the tenderloin, a small amount of soy sauce is added to make the color more red.
2. When the raw materials are first fried under the paste, the oil temperature should not be too high, generally 50% hot, so as not to curl the raw materials into a ball. When re-frying, the oil temperature should be raised to 70% heat to make it crispy.
3. The amount of paste when hanging paste should be appropriate, too much will bury the raw materials, too little and can not wrap the raw materials.
4. When the sauce is boiled to a thick thickness, the fried tenderloin can be put in, and it is necessary to make the juice tight and not leave the sauce on the plate to be successful.