This issue of the small chef - Wang Bichun
Highlight of this issue: Sour and spicy tenderloin
Flavor type: sour and spicy and delicious
Approximate cost: about 30 yuan
Cooking time: about 1 hour
Tianshui specialty: sour and spicy tenderloin
□ Tiantian Water Network reporter Liu Lei
Tianshui's food culture has extremely strong vitality, condensing the wisdom and creative spirit of the people of Tianshui, and each simple dish actually contains the taste and life taste of the cook. Today, I recommend to you this master cook - not only made a good dish, but also a person who pursues life, loves life, and appreciates life, she is Ms. Wang Xiaochun.
On the afternoon of January 24, the reporter came to the home of Ms. Wang Xiaochun in the Jinyiyuan Community on Jiefang Road in Qinzhou District. Looking at the spacious house and exquisite decoration, the reporter could not help but sigh that the owner of this house must be extremely concerned about the quality of life. Sure enough, after meeting Ms. Wang, who is full of cultural atmosphere, the reporter would not have thought that she was actually a good cook.
Ms. Wang Xiaochun, 48 years old, looks much younger than her peers, which stems from the fact that she always has a childlike heart, she is a person who can not only be happy with herself, but also bring happiness to others.
People who have met Ms. Wang say that she is a person who is full of positive energy. Indeed, after you communicate with her, you will feel particularly happy, and the troubles in your heart will be fleeting. In Ms. Wang's own words, it is to pour out the unhappiness in her heart and put the sunshine in her heart, so that it can not only warm herself, but also shine on others. It can be seen that there is no word "trouble" in Ms. Wang's dictionary. She told reporters that every night she would put everything down, clear her brain, and bury her head in sleep. When I woke up the next day, it was a new day, and the good life began again.
When it comes to cooking, Ms. Wang is even more exquisite. She told reporters that the broad spirit of China's food culture, especially the various specialties of our Tianshui, is even more exquisite to make. In her eyes, cooking is originally an art, doing it exquisitely, eating healthy and happy, this is called life. It's like her life lesson — happiness comes from gratitude for life, and simple from the love of life.
ingredient:
Tenderloin, potato flour noodles, dried red peppers, carrots, magnolia slices, bamboo shoot slices, fungus, garlic, eggs
seasoning:
Green onion, ginger, pepper noodles, salt, cooking wine, cooking oil
Step 1: Fry the tenderloin
1: Wash the tenderloin and cut into small pieces.
2: Place the cut tenderloin on a plate, then add salt, peppercorns, cooking wine, ginger and green onion and marinate for half an hour.
3: After the marinated tenderloin is flavored, beat the eggs, stir well, add a little potato flour noodles, and grasp well with your hands.
4: Heat the oil into the pan, add the marinated tenderloin until high heat and start frying, and then remove after 4 or 5 minutes. After five minutes of drying, start frying a second time, wait for the tenderloin to be colored, fish it out, and tear the fried tenderloin into small pieces by hand.
Step 2: Boil the soup
1: Pour a little oil into the pot, put the pre-cut dried chili pepper shreds and ginger shreds into the seasoning and sauté over low heat. After the taste comes out, pour two spoonfuls of vinegar and stir, simmer for two minutes, pour boiling water, add wood ear fungus, magnolia slices, carrot slices, bamboo shoot slices, garlic slices and simmer for about ten minutes, and then simmer.
2: Grease the torn tenderloin again, then pour the boiled juice on top, and the crispy and delicious sour and spicy tenderloin will be ready.
Reporter tasting
Watching Ms. Wang make sour and spicy tenderloin is indeed a kind of enjoyment, every step is so exquisite, very eye-catching. Carefully cooked sour and spicy tenderloin, crisp and spicy, unique flavor, eat a bite, beauty in the mouth, heat in the heart.
Expert reviews
Zhang Haibo, a second-level chef at Tianshui Xinhua Printing Factory, said that the sour and spicy tenderloin looks simple, but it is particularly troublesome to make, and the boiling juice is also particularly exquisite. Therefore, in addition to eating in restaurants, this dish is only cooked at home during the New Year, and today Ms. Wang made this sour and spicy tenderloin recipe is very exquisite, and it feels good.