Well, I know that the chrysanthemum atmosphere is a bit strange when I mention it, but here I am talking about real chrysanthemums. Making a chrysanthemum out of the tenderloin looks good, it looks inconspicuous, but you may admire your own haha ~!
Ingredients: 400 g of large tenderloin
Ingredients: 2 slices of ginger, 2 green onions, 2 eggs, 150 g flour, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons balsamic vinegar, 5 tablespoons water, 3 tablespoons tomato paste, appropriate amount of water starch (1:5 powder and water) appropriate amount of cooking oil.
1: Prepare the tenderloin, wash it and put it in the freezer of the refrigerator to freeze it.
2. Put chopsticks on both sides. Sliced, bottom not cut, thickness approx. 0.5cm.
3. Cut the middle into two sections.
4. Cut the flower knife again. As shown in the figure.
5, and everything is two.
6: Add the prepared ginger and shallot water, grasp and marinate for 15 minutes. Also include sweet and sour sauce (1 tablespoon cooking wine, 2 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons balsamic vinegar, 5 tablespoons water) and water starch.
7: Add the marinated meat to the egg mixture and hang the egg mixture.
8. Pat the flour evenly.
9: Add oil to the pot and heat to 70% or 80%. Fry in a pan.
10: Fry until slightly brown, heat the oil and fry until golden brown.
11: Leave the bottom oil in the pot, pour in the sweet and sour sauce, add water starch, tomato sauce and stir until thick.
12: Drizzle the boiled sweet and sour sauce.
Tips:
1. The frozen tenderloin is well cut.
2, after freezing, thawing should not be too soft, soft and hard moderate and good to cut.
3, the bottom of the tenderloin meat should have fascia, so that it can be made into a flower.
5, when cutting, put on the chopsticks is not easy to be cut.
6, the flour on the top should be even, so that it does not stick when fried.
7, when frying, the final oil temperature should be slightly higher, fried harder, the pattern is better.
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