Chinese Food
Sweet and sour sirloin
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Sweet and sour taste. It should be regarded as a kind of taste without geographical restrictions. Such as the Gulu meat of Guangdong cuisine, the pot baorou of northeast cuisine... Are well-known sweet and sour dishes. Even spicy Sichuan cuisine has sweet and sour Crispy Fish, let alone sweet Jiangsu and Zhejiang regions.
Cooking ingredients
Cooking Steps
Step1:Wash tenderloin. Pat loose with back of knife. Cut into strip
Step2:Add 1 egg, 1 / 2 teaspoon salt, a little white pepper and 1 teaspoon cooking wine. Marinate for 20 minutes
Step3:Marinate the tenderloin and pour in some corn starch and stir evenl
Step4:Heat the oil in the pot. Heat it to six minutes (about 160 ℃). Put in the sirloin meat in the previous step. Fry it over medium and low heat until it's done and remove it
Step5:Wait until the oil pan is nine minutes hot (about 190 ℃). Deep fry for the second time. Deep fry until the surface is golden and crisp. Take out for standby
Step6:Leave the remaining oil in the pot. Put in some tomato sauce and stir fry well
Step7:Add a little white vinegar, half a teaspoon salt, 1 teaspoon sugar and 1 small bowl of water starch. Turn the heat to thicken the sauce. The ratio of water and starch is 1-1.
Step8:Stir fry the fried tenderloin. Wrap the tomato sauce evenly. Turn off the heat and let it out
Step9:Finally, sprinkle some white sesame seeds. The sweet and sour sweet sweet and sour sirloin is ready. Try it quickly.
Step10:As soon as the sweet and sour sirloin is served, everyone rushes in. Because the sour and sweet smell is so attractive.
Step11:The red and bright tenderloin is dotted with some white sesame seeds, which makes people satisfied.
Cooking tips:1. Sirloin is fried again to make it crispy ~ 2. The best starch is corn starch. The outer layer of fried sirloin tastes better. There are skills in making delicious dishes.
