sweet and sour fillet of pork(tang cu li ji )

Sweet and sour fillet method:

Raw materials for making sweet and sour tenderloin:

Pork tenderloin 250 grams, onion ginger garlic rice a little, peanut oil 1000 grams (about 40 grams), water starch 100 grams, salt 1 gram, egg 1, sugar 75 grams, vinegar 30 grams, soy sauce 5 grams.

Processing steps of sweet and sour tenderloin:

1. Cut the meat into 3.5cm long strips, then add a little salt, add eggs, water and starch, and set aside.

2. Put peanut oil into the spoon, and when it's six ripe, put in the tenderloin. Deep fry the tenderloin with high heat until it's yellowish. Then take out the oil. When it's eight ripe, put in the tenderloin and deep fry until it's golden.

3. Leave a little oil in the spoon, add onion, ginger, garlic and rice in the pan, cook with vinegar, add soup, add sugar and soy sauce, boil, thicken with starch, pour in the fried fillet, quickly turn over and remove the spoon.

Sweet and sour tenderloin characteristics:

It is golden in color, tender inside and burnt outside, sweet and sour.

sweet and sour fillet of pork

Sweet and sour tenderloin is one of the classic traditional dishes. Pork tenderloin is used as the main material, supplemented with flour, starch, vinegar and other seasonings. It is sweet and sour, which makes people have a good appetite. It is found in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Guangdong cuisine.

On September 10, 2018, "Chinese food" was officially released in Henan Province. Sweet and sour tenderloin is rated as one of the top ten classic dishes in Shandong Province.

Home Cooking

Practice 1

Main ingredients: pork loin (pork loin) 250g, edible oil 500g (actual consumption 50g).

Accessories: 1 egg, 1 chive, 1 ginger, proper amount of flour and starch. Seasoning: 1 tsp sesame oil, 1 / 2 tsp soup, 1 / 2 tsp cooking wine, 2 tsp vinegar, 2 tsp sugar, 1 tsp refined salt.

Steps:

1. Put the eggs into the bowl;

2. Wash and slice the meat, put it into the egg liquid, add water, starch and flour, and stir well;

3. Wash and cut green onion and ginger;

4. Put cooking wine, sugar, vinegar, salt, scallion, ginger, starch and broth into a bowl to make sauce;

5. Put the oil in the pot and heat it to 50% heat. Then add the meat slices and fry them until they are crispy. Remove and drain the oil;

6. Leave the bottom oil in the pot, cook in the sauce, pour in the sliced meat, stir well and pour in the sesame oil.

Taste: sweet and sour, tender inside and burnt outside, lingering fragrance and endless aftertaste.

Skill: deep fry the tenderloin several times, pay attention to the heat, otherwise it can't achieve the effect of scorch outside and tenderness inside.

Practice 2

Main ingredient: 200g pork.

Accessories: oil, salt, sesame, ketchup, sugar, Erguotou, white vinegar and egg.

Steps:

1. Wash and cut the fillet well.

2. Add Erguotou to the egg white.

3. Add salt and mix well.

4. Marinate the meat for 15 minutes.

5. Starch the tenderloin.

6. Pat off the excess starch.

7. Pour oil into the pan.

8. After the oil is hot, put the wrapped meat into the pot and fry it.

9. Drain the oil and cool the tenderloin.

10. Blow it up again.

11. Oil the fried tenderloin.

12. Put oil, ketchup, sugar and white vinegar into the pan and stir until the sugar dissolves.

13. Put in the meat.

14. Sprinkle sesame seeds and enjoy.

Sichuan cuisine

Main ingredients: fresh tenderloin, tomato sauce.

Accessories: vegetable oil, ginger, garlic, egg, flour, a little coriander.

Seasoning: salt, chicken essence, sugar, cooking wine.

Steps:

1. Cut the cooked tenderloin into long and wide strips with a knife;

2. To the tenderloin noodle paste (1) will be ginger, garlic peeled, washed and chopped into powder, chopped into powder is not to affect the final appearance; (2) cooking wine, eggs and the right amount of flour It depends on the eggs and flour you use. If you don't use flour, just use more eggs. Basically, four eggs and three spoonfuls of flour are enough. The spoon is for eating. (3) Combine the cut fillet with the batter;

3. Fried fillet (1) turn on the induction cooker or gas stove, put the pot on the stove, oil the pot, so that the oil can just cover the fillet; (2) At this time, you need to wait patiently for the oil to heat through, and then deep fry the tenderloin in the pot until the surface of the tenderloin strips turns yellow, take out and cool it naturally for standby. The following steps need to be noted: put the tenderloin in the pot one by one with chopsticks, so as to prevent the meat from sticking together and affecting the beauty and taste. The heat should be medium heat, so as not to scorch outside and produce inside Place the chilled tenderloin in the pot again and fry it until golden. Then take it out and put it on the plate for later use. The purpose of this process is to make it crisp;

4. Pour out the excess oil, leave a little oil in the pot, then put ginger and garlic into the pot and stir fry until fragrant. Finally, put the prepared sugar and tomato sauce into the pot and stir fry until bright red and fragrant;

5. Stir fry the golden fillet in the pan until the sauce is fully combined with the fillet, and then take it out and put it on the plate;

6. Wash the prepared coriander and scallion, cut the scallion into scallion, put a little coriander on the fried sweet and sour tenderloin, and sprinkle the scallion on the sweet and sour tenderloin at will, so the sweet and sour crispy sweet and sour tenderloin is ready.

Shandong cuisine

Taste: the dish is golden, sweet and sour, crisp outside and tender inside.

Main ingredients: 250 grams of pork loin, 750 grams of clear oil (100 grams).

Excipients: 2 g green onion, 2 g ginger, 35 g egg liquid, 70 g Lake powder, proper amount of flour, 10 g sesame oil, proper amount of broth

Seasoning: 20g cooking wine, 50g vinegar, 60g sugar, 2G salt

Steps:

(1) Wash and slice the meat, add egg liquid, starch and flour, and stir well.

(2) Bowl put cooking wine, sugar, vinegar, salt, onion, ginger, starch, a little soup into juice.

(3) Heat the oil in the pan until it is 50% hot. Add the sliced meat and deep fry until it is crispy. Remove the oil.

(4) Leave the bottom oil in the pan, cook in the sweet and sour sauce, pour in the sliced meat, turn over the spoon, pour in the sesame oil, and then remove the spoon.

Zhejiang cuisine

Features: bright red color, sweet and sour taste, crisp outside and tender inside.

Practice 1

Ingredient: 250 g pork loin.

Accessories: 25g sugar, 10g flour, 15g Shaojiu

Seasoning: sesame oil 10g, soy sauce 25g, vinegar 25g, scallion 5g, cooked vegetable oil 750g (about 50g), refined salt 1g.

Cooking method:

1. Shredded pork tenderloin

2. Marinate with salt, pepper, shredded ginger and egg white for 15 minutes

3. Remove the shredded ginger and put it in a large plate. Sprinkle the starch and hold it well until all the shredded pork are starchy and do not adhere to each other

4. Shake off excess starch and fry in oil until yellowish

5. Leaching

6. Blow it up again

7. Leave a small amount of oil in the pan, add tomato sauce, add a small amount of sugar and vinegar, stir fry out bubbles, pour in half a bowl of water starch, boil until the soup is thick

8. Pour in the fried tenderloin and stir well

9. Sprinkle cooked white sesame seeds on the plate

Practice 2

Ingredient: pork loin 300g

Accessories: 30g green pepper, 30g carrot, 2 green onions, 2 garlic, 1 egg yolk

Seasoning: 1 tbsp soy sauce, 1 tbsp starch, 2 tbsp tomato sauce, 1 tbsp white vinegar, 1 tbsp sugar, 1 tbsp rice wine, 1 tbsp salt, 1 tbsp sesame oil

Cooking methods

1. Wash pork tenderloin, cut into small pieces, put into a bowl, add (1) and egg yolk, marinate and mix for 10 minutes; remove the pedicel and seed of green pepper, wash and cut into small pieces; peel and wash carrot, slice; wash green onion, peel garlic and cut into small pieces;

2. Heat 3 tbsp oil in the pan and stir fry the tenderloin until 7% cooked. Heat the remaining oil in the pan, saute shallots and garlic, stir fry green peppers and carrots, add (2) and stir fry the tenderloin until delicious;

3. Add fennel seasoning, can make the taste more fragrant.

Practice 3

Ingredients: 300g pork loin, 50g soybean oil, 1000g peanut oil

50 g),

Accessories: 1 egg white, 50g Lake powder, 3G scallion powder, 2G ginger powder,

Seasoning: 15g cooking wine, 5g soy sauce, 100g sugar, 75g vinegar, 15g sesame oil, 2G monosodium glutamate.

Cooking methods

1. Wash the pork loin, remove the fascia, cut it into 4 cm long and 5 mm wide strips, put it into a porcelain bowl, add egg white, water lake powder and refined salt, stir well and size. 2. Take a small porcelain bowl, add salt, sugar, vinegar, rice wine, onion and ginger powder, and mix them into sweet and sour juice. 3. Heat the frying pan, add the peanut oil and heat it to 80% of the heat. Put in the fillet one by one. When it turns yellow, pour in the colander, drain the oil and pour the remaining oil into the oil tank. 4. Heat the original frying pan, add soybean oil, heat 50% heat, pour in sweet and sour juice, beat into a thin thicken, put in the fillet, stir fry a few times, pour in sesame oil, out of the pot, plate, then.

Chinese PinYin : Tang Cu Li Ji