Sweet and sour chrysanthemum fillet(tang cu ju hua li ji )

Sweet and sour chrysanthemum fillet

Introduction:

"The auspicious New Year's dish is blooming and rich. It has a pleasing shape, a pleasing name and a pleasing taste. It must be included in the new year's dish. For a time, the sweet and sour taste was not good enough, so that the chicks didn't like it. One day, I saw all kinds of blending methods of vinegar taste in a book, so I tried it. Well, I found the formula from then on! Originally, the girl said no sugar juice, but as soon as she was on the table, she couldn't stop. It seems that the classic flavor must use the classic formula. It is impossible to rely on the feeling alone. The recipe will be described in the steps. Ingredients: pork loin 300g ingredients: onion ginger garlic crispy fried powder seasoning: appropriate amount of salt (part of the meat into the bacon, part into the sweet and sour juice, the total amount is 4G), red vinegar 15g (I used high-quality fruit vinegar in the actual operation), tomato sauce 30g, sugar 95g, starch spoonful, appropriate amount of water. (I choose this recipe because I like ketchup and the coloring effect is better. I'll try other recipes later.)

Production steps:

Step 1: 1. Material drawing.

Step 2: 2. Change the tenderloin meat into 2.5cm thick slices, and then cut it into 0.5cm thick blades. If you can't cut it well in this step, you can put a chopstick on each side of the meat.

Step 3: 3. Adjust the direction of the meat and cut the sliced meat into chrysanthemum meat.

Step 4: 4. Large pieces are easy to operate, and then divided into small pieces.

Step 5: 5. Divide the cut chrysanthemum meat into small pieces, each piece has about 16 pieces of meat, so it doesn't feel big to eat, and it can also be put into shape.

Step 6: 6. Put the cut meat in a bowl, add chopped green onion and ginger, and stir fry with wine and salt. This is 150 grams of meat.

Step 7: 7. Main ingredients for preparing sweet and sour juice: 95 grams of sugar, 15 grams of fruit vinegar, 30 grams of ketchup, and a portion of starch water. (it's halved in practice, because only half of the meat is used.)

Step 8: 8. Crush garlic with garlic press.

Step 9: 9. Prepare crispy fried flour. If there is no crispy fried flour, mix the crispy fried flour with starch flour and custard flour. According to 300 grams of meat, it is 70 grams, 40 grams, 15 grams and 7 grams respectively. Because we need to make chrysanthemum fillet, we no longer use crispy paste here, but use dry powder directly. If you use crispy paste, you need to add eggs to make a paste.

Step 10: 10. Put the cut chrysanthemum meat directly in the dry powder and roll evenly.

Step 11: 11, one by one sticky powder, sticky powder at the same time to sit pot oil.

Step 12: 12. When the oil temperature rises, fry the chrysanthemum meat. After the color changes, take it out. If you cook a lot at a time, you need to fry it again before cooking. If the meat is less, you can reach the desired position at one time, but you should ensure that the speed is relatively fast. The fried chrysanthemum meat does not absorb moisture and become soft.

Step 13: 13. Put the fried chrysanthemum meat on the plate.

Step 14: 14. Leave the bottom oil in the pan and fry the garlic,

Step 15: 15. Add vinegar and ketchup.

Step 16: 16. Add water first, then sugar and salt.

Step 17: 17. Bring to a boil, sprinkle with starch water, and finally flush with a spoonful of hot oil.

Step 18: 18. Pour the fried juice on the chrysanthemum meat and decorate it with green leaves.

Materials required:

Pork loin: 300g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Crispy fried flour: right amount

Salt: 3 G

Red vinegar: 15g

Ketchup: 30g

Sugar: 95g

Starch: a spoonful

Cooking wine: 5g

Soy sauce: 5g

Note: 1, this is just a kind of sweet and sour sauce mixing method, other methods I learn to try again, and then share. 2. Because the chrysanthemum is going to be fried, there is no crispy paste. If you make sweet and sour tenderloin, you can use crispy paste. 3. When cooking sweet and sour sauce, pay attention to the order of addition, first add vinegar and ketchup, then add water, finally add sugar, and remember to add a little salt. If you want to be sweet, put some salt. 4. Other details are in the steps.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Ju Hua Li Ji