The taste of love(ai de wei dao tang cu guo bao rou )

The taste of love

Introduction:

"It's the end of the year again. Last year's competition seems to be what happened yesterday. This year has started again. I don't know if people grow up and feel that time passes very fast. I always remember that when I was a child, time was so slow and it was hard to wait for a weekend. Now, I always feel that it's a twinkling and a twinkling and a twinkling and a twinkling and a twinkling and a twinkling. We have become mature in the dust of the years The vicissitudes of life. I have been thinking about what my dream of food is. In fact, when I just learned how to make food, I didn't think so much about it. It's just cooking for the people I love. When I watch someone eat happily and enjoy the food you make, I will feel a sense of satisfaction. In order to make this feeling continue, I will keep learning. Gradually, the kitchen has become a place full of love Place. I remember when we decorated the house, little bear said, I want to knock down the wall of the study and install it into glass, so that I can see you in the kitchen when I work in the study. As a result, the wall of the kitchen that we can see in the study really turns into glass. So, my food dream is very simple. I'm willing to do it, and the people who eat it enjoy it very much. That's enough. Ha ha, I have said a lot. Today I cooked a dish I haven't done before. It tastes good after trying. Is the taste of sour sweet and sour sweet just like our life. Guobaorou is a northeast flavor dish. Generally, tomato sauce is put in the end. I didn't put it today, but it tastes very good. "

Production steps:

Step 1: wash pork tenderloin and cut it into slices. Don't cut it too thin, a little thicker.

Step 2: marinate with a small amount of salt, cooking wine and meat for 15 minutes.

Step 3: prepare two portions of potato starch, one with water and one with dry.

Step 4: pour the oil into the pan, heat the oil to 70%, and then wrap the meat piece by piece in the wet starch.

Step 5: wrap it in dry starch again. If there is too much flour, shake off the surplus flour.

Step 6: put it in the oil pan and deep fry until golden yellow. Pay attention to turn it over during the frying process.

Step 7: set aside the fried meat, add seasoning to the bowl and mix well.

Step 8: heat the seasoning in a pan until the sugar dissolves.

Step 9: pour the seasoning on the sliced meat, and the delicious pot meat is ready.

Materials required:

Pork tenderloin: moderate

Potato starch: right amount

Cooking wine: moderate

Salt: right amount

Sugar: 2 teaspoons

Vinegar: 3 teaspoons

Soy sauce: 2 teaspoons

Note: raw materials: Pork Tenderloin ingredients: potato starch cooking wine salt seasoning: 2 spoons of sugar, 3 spoons of vinegar, 2 spoons of soy sauce decoration: pepper, sesame and cucumber 1. It's best to use potato starch, so the meat slices are very crispy. 2. I didn't stir fry the meat slices in the pot after I heated the seasoning at last, so I felt that the crispness of the meat slices was better. 3. If you feel that there is too much oil in the meat, you can put it on the kitchen paper when the meat is out of the pot, and you can absorb the excess oil. 4. Because there is no starch in the seasoning, there is no viscosity when it is very hot. However, when the temperature drops down, the seasoning juice will gradually become viscous. 5. If you like something spicy, you can put some chili peppers (I use it today), cut them into small pieces, sprinkle them on the meat slices, and then pour the seasoning on them. 6. Decorate with a little cucumber. It doesn't matter if you don't use it.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Ai De Wei Dao Tang Cu Guo Bao Rou