A very beautiful dish - chrysanthemum tenderloin! Ideal as a staple of a restaurant

1. Introduction

peculiarity:

The color is bright red, sweet and sour, and the tenderloin is quite chewy.

This is a traditional old dish, in today's "return to the old taste" trend, first pat starch, then pat flour, and finally pat corn starch, each layer should be sprayed with water to wet, so that the fried green is more crispy, hanging on the vinegar juice for a long time, is a practical dish with both shape and taste.

Second, the formula

raw material:

Pork tenderloin 300 g, coriander leaves 10 g.

seasoning:

20 grams of tomato paste, 60 grams of sugar, 50 grams of white vinegar.

3. Production

Preparation Method:

(1) The pig tenderloin is thawed to slightly hard, repaired into long blocks, the top knife cuts to 3/4 of the thickness of the tenderloin block, the fourth knife is cut, rotated 90 °, continue to cut to 3/4 of the tenderloin, and the fourth knife is cut off to become a "chrysanthemum" block.

(2) After the "chrysanthemum tenderloin" is completely thawed, add a little salt, cooking wine code human bottom taste, pat the starch evenly, spray a layer of water mist until wet, then shoot a layer of powder, spray wet and then pat the corn starch, fry in 50% hot oil until "flowering", continue to soak until cooked thoroughly, fish out the oil control and put it into a long dish.

(3) Leave a little bottom oil in the pot, add green onion and minced garlic and stir-fry, add tomato sauce, sugar, white vinegar, a little water to dilute and boil, reduce the heat to thicken, drizzle on the chrysanthemum tenderloin, garnish the coriander leaves.

Production key:

1. When changing the tenderloin to a knife, the "petals" should be cut thinner and shorter, so that the shape is more realistic after frying.

2, the tenderloin single shot starch will be hard, only shoot corn starch and easy to "peel the exposed flesh", in the middle of the film on the flour can not only alleviate the starch "hard", but also can support the corn starch, the three "partner", fried tenderness outside the tenderness.

3. After the changed tenderloin is lowered, use a bamboo stick to tie the "flower heart" part down and press it down, so that the "chrysanthemum" fried is more three-dimensional.