[pineapple Gulu meat] - a classic Cantonese dish sought after by men, women and children(bo luo gu lu rou nan nv lao shao zhui peng de jing dian yue cai )

[pineapple Gulu meat] - a classic Cantonese dish sought after by men, women and children

Introduction:

"Gulu meat" is a classic dish in Cantonese cuisine. It is said that there are two legends about this name: one is that this dish is cooked with sweet and sour juice, and its aroma is overflowing when serving, which makes people can't help swallowing. The other is that this dish has a long history, so it is called "ancient meat", and then the homonym is changed into "Gulu meat". Gulu meat is a classic Cantonese dish, and it is also a common dish. You can order it in any restaurant or stall in Guangdong. Although there are some differences in the cooking methods, the sour and sweet taste is deeply loved by everyone, which is enough to show the influence and attraction of this dish. The main ingredients of Gulu meat are pork and sweet and sour juice. The authentic Gulu meat should be skinned pork with fat and thin, which tastes fresh, tender and crisp. Sweet and sour juice with white vinegar, sugar, soy sauce and other modulation, or add tomato sauce (tomato sauce), color is more beautiful. And then add pineapple, make the dishes more fruity, sweet and sour fresh. This dish should be wrapped with sweet and sour juice, and the juice can't be seen on the plate. That's the authentic way of doing it. "

Production steps:

Step 1: the material is ready.

Step 2: peel the pineapple and cut it into pieces. Soak it in light salt water for 10 minutes.

Step 3: cut the green and red pepper into pieces, remove the pineapple and drain the water.

Step 4: mix 6 tbsp tomato sauce, 3 tbsp white vinegar, 3 tbsp sugar and 1 tbsp soy sauce to make sweet and sour sauce, and prepare the starch.

Step 5: peel and slice the streaky pork into 1 cm thick slices. Add 1 tsp salt, 1 / 2 tsp chicken essence, 1 egg, 1 tsp Luzhou flavor Erguotou and 2 tbsp corn flour.

Step 6: stir well and marinate for 10 minutes.

Step 7: pour the cornmeal into a large bowl, place the pork slices on the cornmeal in turn, wrap the cornmeal evenly with chopsticks, and then pat off the excess cornmeal. The ideal paste state is: paste all stick to the meat, no excess egg.

Step 8: add proper amount of oil into the pot, and when it is 60% hot, put the meat into the pot one by one, deep fry it with medium heat until it is set, then turn to low heat and deep fry it thoroughly.

Step 9: take out the fried meat.

Step 10: after deep frying, heat the oil in the pan. When the oil temperature is 80% to 90%, pour in the sliced meat and deep fry until golden.

Step 11: place the fried meat in a bowl.

Step 12: add oil in another pot, stir fry the green and red pepper until it is broken, then pour in the pineapple slices, stir well and set aside.

Step 13: pour in the sweet and sour juice prepared in advance, cook it over low heat until it is slightly open, draw a circle, pour in 1 teaspoon of water starch, and then thicken the sweet and sour juice.

Step 14: pour in pineapple slices, green and red peppers, mix well, turn off the heat, then pour in the fried meat slices, quickly turn them well, let each piece of meat be covered with sweet and sour juice, and the delicious Gulu meat can be out of the pot.

Materials required:

Pork: 300g

Pineapple: 1 / 2

Green pepper: 1 / 2

Red pepper: 1 / 2

Salt: 1 teaspoon

Chicken essence: 1 / 2 teaspoon

Luzhou flavor Erguotou: 1 tsp

Egg: 1

Cornmeal: right amount

Tomato sauce: 6 tbsp

White vinegar: 3 tbsp

Sugar: 3 tbsp

Raw soy sauce: 1 tbsp

Egg: Erguotou Baijiu, 1, when you are pickled with pork, you must add Erguotou, Erguotou is a high concentration pure flavor liquor, it is used to pickle the fried meat, it will make the fried meat taste more fragrant, and also can taste the meat. It's not too long to marinate the tenderloin. If it's too long, it will be salty within half an hour. 2. The ideal paste state is that the paste is completely adhered to the meat, and there is no excess egg liquid. 3. Add proper amount of oil into the pot, and when it is 60% hot, put the meat into the pot one by one, deep fry it with medium heat until it is set, and then turn to low heat to deep fry it thoroughly. After frying, heat the oil in the pan. When the oil temperature is 80% to 90%, pour in the meat and fry until golden. In this way, the fried tenderloin will be crisp on the outside and tender on the inside. How to distinguish the oil temperature: five or six of the oil temperature becomes hot, the oil surface foam basically disappears, there is a noise when stirring, and a small amount of smoke is turned from the pan to the middle of the pan. At this time, fried meat has the function of crispy skin to make the raw materials not fragile and rotten. After cutting, the moisture evaporates obviously and the protein solidifies faster. The oil temperature is 70% to 80% hot, the oil surface is calm, there is a sound when it is stirred, and the smoke is blue. At this time, fried meat has the function of crispy skin and coagulating the surface of raw materials, so that the raw materials are not fragile. When cutting, the water will explode immediately, the water will evaporate quickly, and the raw material is easy to embrittle. 4. Sweet and sour sauce: the ratio of tomato sauce, sugar and white vinegar is 2:1:1. I think this ratio is just right. If you like sweet, you can put less vinegar, otherwise, you can add more vinegar. The difference between tomato sauce and tomato sauce is that tomato sauce is raw, while tomato sauce is cooked. If you use tomato sauce, you should add more sugar.

Production difficulty: Advanced

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Bo Luo Gu Lu Rou Nan Nv Lao Shao Zhui Peng De Jing Dian Yue Cai