Sweet and sour pineapple(bo luo gu lao rou suan suan tian tian hao wei dao )

Sweet and sour pineapple

Introduction:

Pineapple, also known as pineapple, contains a lot of fructose, glucose, vitamins A, B, C, phosphorus, citric acid and protease. It tastes sweet and warm. It has the functions of relieving heat and thirst, eliminating food and stopping diarrhea. It is a good seasonal fruit with both medicine and food. So in addition to being a fruit, it is also a good choice for cooking dishes. The sour and sweet taste can not only eliminate fatigue, but also enhance appetite. Pineapple sweet and sour meat is a very common delicacy. It is not only simple to do, but also has bright color and refreshing taste. The rich pineapple fragrance greatly increases people's appetite. Every time I make this dish, my baby loves it very much. "

Production steps:

Step 1: wash the tenderloin and cut it into even diced or flaky pieces. Add a little cooking wine, salt, onion and ginger juice and marinate for a while.

Step 2: mix flour and starch, add a little water to make a dry paste. Don't use too much water. Too thin paste won't wrap the meat easily. The paste can be lifted with chopsticks, one can drop down in a linear shape.)

Step 3: pour the paste into the tenderloin.

Step 4: stir well and let the paste cover the diced meat.

Step 5: heat the right amount of oil in the pot, add the diced meat in turn when it is 60% to 70% hot, fry for about 2 minutes until cooked, remove. Heat the oil in the pan to about 80% heat, pour in the newly fried diced meat and fry for about minutes until the surface is golden and crisp, then remove and drain the oil.

Step 6: pour the ketchup into a bowl, stir in sugar and vinegar. (you can try it after adjusting it to meet your need for sweetness and acidity)

Step 7: prepare a clean pineapple before cooking.

Step 8: use the handle of the ordinary small spoon in the picture to separate the skin and meat. (meat dishes, leather plates)

Step 9: cut the pineapple meat into cubes about the size of the tenderloin, soak it in light salt water to remove its astringency, and then take out the water.

Step 10: cut green and red peppers into small pieces.

Step 11: add a little oil into the pan, pour in the ketchup and stir fry until there are big bubbles.

Step 12: pour in green and red pepper, pineapple, and fried tenderloin, stir fry evenly, let sauce evenly wrapped on top, then turn off the fire and put on the plate.

Materials required:

Tenderloin: 300g

Pineapple: 1 piece

Green pepper: half

Red pepper: half

Flour: 1 tablespoon

Starch: 1 tablespoon

Ketchup: 4 tablespoons

Sugar: 2 tbsp

Vinegar: 2 tbsp

Cooking wine: a little

Ginger juice: a little

Note: poem heart phrase: 1: after the fillet is cut, season and marinate it first, so it tastes better. 2: Deep frying makes the meat more crisp and tender. 3: After the ketchup is ready, you can try the acidity and sweetness first to meet your needs.

Production difficulty: Advanced

Technology: seasoning

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Bo Luo Gu Lao Rou Suan Suan Tian Tian Hao Wei Dao