Chinese Food
Sirloin with sweet and sour sauce
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A kind of Sweet and sour tenderloin is my favorite meat. No one.. It's that kind of super love you know? Therefore, the favorite sauce should be adjusted repeatedly to achieve the best taste and taste A kind of Why chicken breast? Because pork is very expensive now.. Ha ha ha ha ha ha is actually because my mother doesn't eat pork. So it won't appear in my recipe. A kind of Can 't chicken breast be made into firewood. Of course not. According to my formula, you can make it one time. The premise is that you don't cut corners and replace the ingredients back and forth. A kind of ︎ other words are for the tips at the end of the article. Preview before doing it will help improve the success rate-
Cooking ingredients
Cooking Steps
Step1:Clean the chicken breast, remove the fascia and grease. Cut it into long strips with thick and thin finger
Step2:Add a spoonful of cooking win
Step3:A spoonful of sal
Step4:Peppe
Step5:Two spoonfuls of starch for tender mea
Step6:Add another egg white. Mix well (or a few drops of lemon juice
Step7:Cover or marinate for more than half an hou
Step8:The paste ingredients in the material are mixed evenly. The consistency is as shown in the figure. Don't be too thin and not easy to hang. This kind of vertical fluidity. But it can be felt that there is a certain consistenc
Step9:Meat past
Step10:Pour some oil into the pot. The oil is wider. When the oil is warm enough to put in a chopstick and there is a dense bubble around it, one by one put in the meat sticks with batter. Fry them over medium heat until they are golden on the surface and remove the
Step11:Remove the residue from the oi
Step12:When the oil temperature is as high as 70% heat, it is re fried for the second time. There are big bubbles around and the color is orange yellow. When the meat is crisp, remove it
Step13:The finished product is crisp and tender. If the oil temperature is not well controlled, the meat will be too hard or too sloughin
Step14:The sauce is mixed evenly as described in the ingredients [note - use tomato sauce. It's not sauce. Two differences
Step15:Keep the bottom oil in the pot. Put in the sauce and stir fry it to make it fragrant. The color will be more and more red
Step16:Pour in the fried crispy meat. Turn up the heat and mix quickly
Step17:Sprinkle sesame seeds out of the pot. Eat while it's hot. Crispy outside and tender insid
Step18:I forgot to take the interior details this time. I'll show you the picture I made last time. Even if the pastry is filled with strips of meat, you will know that you only need to make it right. It will be in this state every time.
Cooking tips:A kind of Chicken breast can be replaced by beef tenderloin and pork tenderloin A kind of The consistency of the paste will affect the crispness of the meat. As shown in the figure, it can drop vertically and continuously when picked up with chopsticks. It can't be too thin. 0.5g of baking powder is enough. Too much will cause the batter to burst out. A kind of Good judgment on the fire of fried meat. This step is also crucial A kind of Ketchup... It's not sauce... See clearly when buying A kind of Use white vinegar... Don't use black vinegar, balsamic vinegar, aged vinegar or the like. It's not good in taste and color A kind of It's very clear in the material. Don't ask me if I can replace it with anything. If you replace the taste, I won't be wronged if you don't give me a low score or something? Please respect the work of others. There are skills in making delicious dishes.
