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When it comes to sweet and sour dishes, we have to mention the classic dish of sweet and sour tenderloin. The appearance is bright, it tastes sour and sweet, the outside is crisp and tender, and it has a different flavor. This dish is actually very simple to make at home, and the taste is not worse than eating outside. Today Xiao Yi will introduce in detail the practice of home-made sweet and sour tenderloin.
Ingredients required:
Lean pork, flour, corn starch, green onion, ginger, cooking wine, pepper, baking powder 3 g, cooking oil, tomato paste, aged vinegar, sugar, cooked sesame seeds
Preparation steps:
Step 1: Wash the pork, then cut into 1 cm thick slices, then change the knife to cut into long strips and put them in a bowl for later.
Step 2: Add ginger slices and green onion to the bowl, add a little cooking wine to remove the fishy taste, then add the right amount of salt and pepper, grab and mix, and squeeze out the juice inside the green onion and ginger, grasp and mix evenly, and marinate for 10 minutes.
Step 3: Prepare a large bowl with flour and cornstarch in a 3:1 ratio, then 3 grams of baking powder and an appropriate amount of water. Then stir well in both clockwise and counterclockwise directions to form a batter without pimples. Finally, add a little clear oil and stir again.
Step 4: Put the marinated meat strips into the batter, mix well, and let each strip of meat wrap over the paste.
Step 5: Heat the pot to add cooking oil, the oil temperature is 60% hot, and the meat strips are put into the pot in turn. Slow down when you get off the meat strips, and pay attention to disperse. When the meat strips are fried, use a spatula to turn them over and shake them apart. Fry the meat strips until slightly yellowed over medium-low heat and remove them.
Step 6: Continue to burn the oil to 60% heat, add the fried meat strips and re-fry for about 40 seconds, and then fish out the oil control and set aside.
Step 7: Heat the pot and add a little oil, then add half a spoonful of tomato sauce, stir a little and add a little aged vinegar and half a spoonful of sugar to simmer together. Then add a little water starch, simmer the soup over high heat, when the bubbles are large, add the fried meat strips, stir well to get out of the pot and plate.
Step 8: Sprinkle with a few more ripe sesame seeds and garnish it!
Production key points:
1. When adjusting the batter, do not stir in one direction, it is easy to stir the batter in the same direction.
2. When frying meat strips, fry them slowly over medium-low heat throughout the whole process, and turn on the fire to make paste.
The above is the process of making sweet and sour tenderloin, and when you take a bite, the sweet and sour taste fills the entire mouth. It is best to eat it while it is hot, and the crispy skin on the outside has not yet been softened by the juice, which is the best taste. You can also try it!
The whole process of video production of this issue of sweet and sour tenderloin, you can refer to the video production of Kitchen Easy on August 31, 2020, we will see you in the next issue.