Chinese Food
Sweet and sour tenderloin
(155477 views)
It's not hard to make a crispy shell. Just mix some potato starch into the flour. The experience of vegetable is that the proportion of flour and potato starch is 3-2. In addition to starch, I also have a little secret. It is to add a small spoon of baking powder to the batter.
Cooking ingredients
Cooking Steps
Step1:Clean and dry the small pork tenderloin. Remove the redundant fascia on the surface. Change the thickness of the knife to about 1.5cm. Pat the front and back of the tenderloin with the back of the knife. Then cut into about 0.5cm small strip
Step2:Add salt and white pepper to the sliced tenderloin and mix wel
Step3:Then add onion and ginger water in 23 times. Marinate the meat vigorousl
Step4:Finally, add an egg yolk and 5g oil, mix well. Lock the water in the meat. Let the meat fry more juice
Step5:Add 60g of low gluten flour, 40g of potato starch, 2G of baking powder, 2G of salt, and 0.5g of white pepper in a large bowl. Mix well. Add 100120g of clear water and mix until smooth. Pick up the drops and disappear slowly
Step6:Mix the marinated tenderloin with batter. Wrap the batter evenl
Step7:Pour oil into the pot. Preheat the oil to 60% heat (160 ℃). Insert chopsticks to produce a large number of bubbles. Lower fillet. Fry for 90 seconds. Fry until the bubbles are greatly reduced and float up automatically. Remove and drain
Step8:Then wait until the oil temperature rises to 190 degrees. Deep fry the bottom ribs for 30 seconds. Fry until golden and crispy. Remove and drain
Step9:Add 40g ketchup, 20g white vinegar, 40g sugar and 2G salt into the pot and simmer until it is thick and foamy. Turn off the heat
Step10:Add fried fillet and mix well. Sprinkle sesame seeds and scallion on top of the pot to decorat
Cooking tips:1. It has the best flavor. It can't be made from pork tenderloin or pork chop. Beating the tenderloin can make the meat easier to taste; 2. Add 10g ginger and scallion water and 10g ginger to 50g water, stir and finely filter the dregs. It's Ginger and scallion water; 3. Cooking wine and scallion and ginger water can remove the smell and improve the taste. But they are completely sealed in the meat after frying. They don't like to be replaced by clear water; 4. Different flour has different water absorption It is suggested that flour should be slowly added with water and stirred until it is thick and wall like; 5. The addition of baking powder can release more carbon dioxide when frying to make a crisper coat; 6. Using lemon juice to replace part of white vinegar will be refreshing and fruity. There are skills in making delicious dishes.
