How to make sweet and sour sirloin a Chinese dish loved by people all over the world(ru he zuo hao quan shi jie ren min dou ai chi de zhong guo cai tang cu li ji )

How to make sweet and sour sirloin a Chinese dish loved by people all over the world

Introduction:

"Today, my husband gave 99 points for this dish. It's rare for such a picky person to give such a high score. No wonder sweet and sour fillet is a Chinese dish loved by people all over the world. With the migration of Chinese, Chinese cuisine has spread all over the world. I once read a report that the top ten favorite Chinese dishes of foreigners are sweet and sour sirloin. A plate of sweet and sour tenderloin with bright red color, sweet and sour taste, crispy outside and tender inside is really eye-catching and easy to handle. No wonder adults and children all over the world love it. There are two ways to make sweet and sour tenderloin, the traditional sweet and sour sauce is vinegar and soy sauce; now the more popular is tomato sauce or tomato sauce and white vinegar. The sweet and sour tenderloin made in this way has more red and bright color, richer taste and more catering to the taste of modern people. If you learn how to make sweet and sour pork loin, sweet and sour pork ribs, pork in pot, sweet and sour pork and so on, it's not a problem. Today I'll explain how to make sweet and sour pork loin with tomato flowers. I believe this dish will soon become the main dish of your table. Sweet and sour fillet of pork tenderloin Baijiu Erguotou must grasp four points: 1. Pickle: add Erguotou when curing the fillet of the tenderloin. The Erguotou is a high concentration pure flavor liquor. It is used to pickle the fried meat, which will make the fried meat taste more fragrant, and also taste the meat. Adding egg white to the skim, and at the same time, it is convenient to wrap the pulp, and the pulp will be even more uniform. It's not too long to marinate the tenderloin. If it's too long, it will be salty within half an hour. 2. Wrapping: there are several ways to wrap the pulp. I think this method is easy to use, and it is evenly wrapped. Pour the cornflour into a large bowl, place the fillet on the cornflour in turn, and wrap the cornflour evenly. The starch can be put separately or in equal proportion. The flour is more burnt, fragrant and thick, and the starch is thinner and crisper. It depends on your hobby. 3. Deep fried fillet: burn the oil to 50% or 60% heat, turn to medium or low heat, put the meat one by one, deep fry until the meat floats on the oil surface and take out, about one minute, be sure to put it one by one, otherwise it will stick together easily. After frying, heat the oil in the pan over high heat. When the oil is 70% to 80% hot, pour in the meat sticks and fry them until golden yellow, so that the fried tenderloin will be crisp outside and tender 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 cooking sequence of sweet and sour sauce is as follows: saute garlic first, then pour in tomato sauce and sugar, stir until the sweet and sour sauce turns red, then pour in cooked sesame and white vinegar, stir until the sweet and sour sauce becomes thick and red, and the fish eye is big. The blending of sweet and sour sauce must be based on personal taste. The ratio of tomato sauce, sugar and white vinegar is 2:1:1. I personally 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 steps:

Step 1: cut the tenderloin into small thumb shaped thick strips, put them into a bowl, add salt, chicken essence, egg white and Erguotou, and marinate them for 10-15 minutes (don't take too long, otherwise they will be too salty).

Step 2: at this time, we prepare sweet and sour juice materials: cut garlic into pieces, tomato sauce, sugar and white vinegar.

Step 3: pour the cornmeal into a large bowl, place the fillet on the cornmeal in turn, evenly wrap the cornmeal, pat off the excess cornmeal and put it into another plate.

Step 4: pour enough oil into the pan, heat it to 60% to 70%, turn it to medium and low heat, put in the meat one by one, deep fry until the meat floats on the oil surface, take out (about one minute), after deep frying, heat the oil in the pan, when the oil temperature is 80% to 90%, pour in the meat and deep fry until golden yellow.

Step 5: take out the oil and put it on the plate.

Step 6: heat the oil in the pan, stir in the hot garlic (don't scorch the garlic, or it will be bitter).

Step 7: pour in tomato sauce and sugar and stir with a spatula.

Step 8: slowly the color of the sweet and sour juice will turn red, then pour in the cooked sesame and pour in the white vinegar to continue stirring.

Step 9: the sweet and sour juice becomes thick and red, and the fish eye blisters appear.

Step 10: pour in the fried fillet.

Step 11: stir quickly, let the tenderloin hang sweet and sour juice evenly (at this time, you can drizzle some residual oil, the color is more beautiful).

Step 12: put the tomato and rose into the dish, then put two coriander leaves as leaves, and then put the sweet and sour tenderloin into the dish, and you can serve it on the table.

Step 13: wash and dry the tomatoes, remove the tomato stems.

Step 14: peel the tomato like a fruit.

Step 15: carefully roll up one end of the persimmon peel to make it a flower.

Step 16: gently fix the tomato flower with toothpick for easy movement.

Materials required:

Pork loin: 300g

Salt: 1 teaspoon

Chicken essence: 1 / 2 teaspoon

Egg white: 1

Erguotou: 1 / 2 tbsp

Cornmeal: 80g

Tomato sauce: 4 tbsp

White vinegar: 2 tbsp

Sugar: 2 tbsp

Minced garlic: 1 tbsp

Cooked sesame: 1 tbsp

Note: 1. When peeling, it's best to keep a uniform width, so that the petals will be beautiful. 2. Best cut into a whole skin, too short to roll into a beautiful flower. 3. When rolling, we should grasp the strength. If the rolling is too tight, the flowers will not look good. If the rolling is too loose, it is difficult to form. 4. Fixed with toothpick is for shaping, convenient to move, it is not necessary.

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ru He Zuo Hao Quan Shi Jie Ren Min Dou Ai Chi De Zhong Guo Cai Tang Cu Li Ji