Chinese Food
It's like this. It's salty, sweet, sour and crisp. It's delicious
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I haven't eaten this dish for several months. My partner has been reading it for several days. It's because of the mother's love. I'm responsible for meeting the taste buds of my children. After eating the delicious food mixed with salty, sweet, sour and crispy food, my child says that I'm very happy at the moment.
Cooking ingredients
Cooking Steps
Step1:Prepare 9 ℃ white vinegar, sugar, soy sauce, salt, cooking wine and white pepper.
Step2:Sirloin is sliced into 3-4mm thick slices with the help of the butcher. Gently rub with salt, white pepper and cooking wine for about 10 minutes.
Step3:Shred shallot, coriander and ginger respectively. Peel carrot, shred and blanch for standby. Slice garlic.
Step4:Soak the wet starch potato starch and mix with water. Leave it for 20 minutes, then pour out the separated water and leave it for use. If you feel dry when using, add a little salad oil to mix the consistency.
Step5:The meat slices with good taste and wet starch shall be evenly kneaded and starched for standby.
Step6:The oil temperature is 150 degrees. Put the meat pieces into the oil pan one by one, and fry them in several times. For the first time, fry for 3-5 minutes, mainly for setting. It can be slightly hard to touch.
Step7:Because the water of the first fried meat itself is released and evaporated, it needs to be fried for a second time to make its appearance crispy. The oil temperature should be a little higher for re frying. The time is 20-30 seconds. It is better to have a little caramel color in the color.
Step8:Juice mixing - white vinegar and sugar are 1-1 in proportion. You can also add a few drops of raw extract properly. Or you can add orange juice or lemon juice. It will have the aroma of fruit.
Step9:When the juice is thick, stir fry the onion, ginger, garlic and carrot for a few times to make the flavor
Step10:Put in the fried meat slices and stir fry them quickly. Let the soup be evenly wrapped on the meat slices as much as possible. Sprinkle the coriander and leave the pan on the plate.
Step11:Finished product drawin
Step12:The skin is crispy and the inside is soft and tender. The taste of salty, sweet and sour crispy is really delicious. I've been thinking about the next pot and baorou appointment before I finish eating
Cooking tips:1. Potato starch is more suitable for the crispy effect. 2. The meat should not be too thick. 3-4mm is better. 3. The white vinegar should be 9 ℃ as far as possible. This kind of acidity vinegar can make dishes with good acidity. 4. When the wet starch is sticky, add a proper amount of salad oil to mix the consistency. There are skills in making delicious dishes.
