Hello everyone, welcome to the snack department of Dream Dust Kitchen, welcome! I am dream dust. Today our signature dish is pineapple grunt meat.
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Sweet and sour pineapple grunting meat, this dish is suitable for all ages, and there is a trick to cooking - it is fried twice quickly. The first time to cook the inside, the second time to make the outside crispy meat with green peppers, red peppers, glass boats, bright colors, novel presentation, enough to make people refreshing. Female friends especially like this dish. (Tips and highlights for students please see last)
Let's start with the approach:
<h1 class="pgc-h-arrow-right" > pineapple grunt meat</h1>
【Ingredients】: plum blossom meat or pork belly 200 g. (Plum blossom meat is the upper shoulder meat of the pig, lean with fat, the texture is very similar to the marble, the meat is tender, it is the first choice for making gollum meat and char siu meat)
【Ingredients】: 1 piece of pineapple, 1/2 cucumber, 1 egg, 100 g of flour.
【Seasoning】: Oil appropriate amount Salt a little chicken essence A little oil appropriate amount, green onion ginger water appropriate amount, starch appropriate amount.
【Sweet and sour sauce】: Tomato sauce 40 grams, salt 3 grams, sugar 40 grams, white vinegar 30 orange juice, water starch to taste.
【Onion and ginger water】: Chop the green onion and ginger, put it in a bowl and soak in water for about half an hour to make onion and ginger water.
Pineapple grunting meat to be prepared
1, pork belly peeled and cut into thin slices, plum blossom meat cut into 0.5 cm thick slices, (meat do not cut too thin, otherwise after wrapping and frying can not eat meat flavor) put salt, chicken essence, onion ginger water, (green onion ginger water to be added in parts, after each addition need to be fully stirred until the water is completely absorbed by the meat, so that the marinated meat fried out to achieve the effect of crispy inside) Beat some water to grasp evenly add some corn starch, and then roll up and fix it with a toothpick.
2: Peel the pineapple, soak it in salt water and cut into small pieces.
3: Peel the cucumber, cut into strips and cut into diamond shapes.
4, make a whole egg paste: mash the eggs, put some salt, put flour (100 grams of flour an egg), too dry can add some water and mix well and then add some oil to mix well.
5: Heat the pan to 30% oil temperature, turn off the low heat, pour the worn pieces of meat into the whole egg paste wrapped, slightly tidy up into a round lump, put it into the oil pan and fry, shape and fish out, tear off the toothpick.
6: Wait for the oil temperature to rise and re-fry the gollum meat until it is browned and fished out.
7: Wash the wok and add water, blanch the pineapple and cucumber and set aside.
8, put oil in the pot, put in the tomato sauce (pay attention not to paste), add some water, a spoonful of sugar, add a little salt (sweet and sour must not put MSG) sugar melt to try sweet, not enough to add sugar to mix well, add water starch to hook the mustard many times, add some oil to mix the bubbles after hooking the mustard, add pineapple, cucumber, gollum meat mix well with a colander out of the juice plate, a plate of delicious gollum meat is ready.
<h1 class="pgc-h-arrow-right" > [tips and highlights].</h1>
1, the first time to fry the meat, do not pour all the meat into the oil at once, but quickly put the meat into piece by piece, otherwise it will be connected together. family
The pot is relatively small, and it is impossible to fry all the meat at once. Therefore, it is best to fry it twice or three times, so that the taste of the meat will be better. complex
The purpose of frying is mainly to make the surface of the meat crisp, so the temperature must be high. The meat is fished out as soon as it has a certain shape, because the time to fry is too long
Long meat will get older.
2, the purpose of re-frying is mainly to make the meat surface crisp, so the oil temperature must be high, you can put the meat in one go, because the meat has been fried
Once, it is still relatively hot, and the oil temperature will not be reduced after all the pans, which can ensure that the surface of the meat is crisp and kept large when re-frying
fire.
3: Stir-fry the tomato sauce until it bubbles, produces red oil and emits aroma, and you can put other spices.
4, the main ingredients should be fried at the fastest speed after the pot, and should be served as soon as possible, so that the taste of the meat is good.
5, there are now two kinds of tomato sauce on the market: one is to teach tomato sauce, and the other is called tomato sauce. Tomato sauce can be eaten directly,
Most of the sauces used for dipping in fast food restaurants are tomato sauce. Tomato sauce can be fried without stir-frying, and the main ingredients can be added directly after the main ingredient is cooked, but
After stir-frying, the taste will be better. The most common ketchup now is canned and is generally not eaten directly because it tastes a bit
astringent. Be sure to stir-fry it when cooking with tomato sauce. The stir-fried ketchup tastes better than tomato sauce.
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