Sweet and sour tenderloin(tang cu li ji )

Sweet and sour tenderloin

Introduction:

"Sweet and sour tenderloin" is a classic dish with bright red color, crisp outside and tender inside, sweet and sour taste. It has the effects of promoting appetite, invigorating spleen and appetizer, promoting body fluid, tonifying kidney qi, detoxifying heat and improving iron deficiency anemia. It not only supplements protein, fatty acid, but also vitamins, minerals and dietary fiber. All kinds of nutrition are perfectly balanced, and it can be said that there are many at one stroke, which is very worthy of recommendation. ”

Production steps:

Step 1: all materials are ready;

Step 2: break up the eggs;

Step 3: shred pork tenderloin and ginger;

Step 4: put the tenderloin into the egg liquid, add yellow rice wine, shredded ginger and a little salt, stir well and marinate for 15 minutes;

Step 5: while marinating the tenderloin, mix tomato sauce, rice vinegar, sugar, starch, a little salt and three teaspoons of water, mix them well, and then mix them into flavoring juice;

Step 6: evenly wrap the marinated tenderloin with sticky rice flour;

Step 7: add more oil into the pan than usual;

Step 8: deep fry the tenderloin over low heat until yellowish. If you want to eat crispy meat, deep fry it for a long time;

Step 9: take out the fried tenderloin and put it on a plate;

The tenth step: keep some oil in the pan, the rest scoop out, pour in the flavored juice before, boil it in small and medium heat, then try the taste and taste the juice that suits your taste.

Step 11: pour the cooked juice into the plate evenly. You can also pour the tenderloin into the pot and wrap it with flavored juice.

Step 12: finished product

Materials required:

Pork loin: 250g

Egg: 1

Sticky rice noodles: 2 tbsp

Ketchup: 2 tbsp

Cooking wine: 1 tbsp

Rice vinegar: 1 / 2 tbsp

Sugar: 1 tbsp

Starch: 1 teaspoon

Ginger: 10g

Salt: right amount

Note: 1. Do not use hot water to clean pork before cooking, because pork contains a kind of muscle soluble protein substance, which is easy to dissolve in water above 15 ℃, losing a lot of nutrients and bad taste; 2. Tenderloin can also be wrapped with starch or flour; 3. Tomato sauce should not be eaten with cow's milk.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Li Ji