Chinese Food
Steamed pork with cream oil
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Butter may be commonly used in baking or Western dishes, because its low smoke point is not suitable for Chinese cooking. But this liquid butter of Le Paik completely subverts the stereotype of butter in your mind. It is suitable for high temperature. It can be fried or fried. I can't wait to make authentic Chinese dishes. So today I will make a new butter Pan fried pork ~ fried tenderloin. The skin is wrapped with butter. It tastes very rich. It's crispy outside and tender inside. The taste is more wonderful. Le Paik liquid butter is also the soul of this dish.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients, sirloin, coriander, carrot and ginger, rice vinegar, sugar, salt and starc
Step2:Slice the tenderloin (about 2.5mm thick) into a bowl and pour in water. Soak the blood out
Step3:Put 100g starch into the bowl and mix 70g with wate
Step4:Control the water content of the fillet. Put it in the starch bowl. Let the fillet stick to the starch paste completely
Step5:Put some oil in the pot and heat it over high heat. Put in the tenderloin wrapped with starch paste. Fry until golden brown. Remove and put it on the plate for later use
Step6:Put 60g sugar, 60g white vinegar, 60g salt, 2G ketchup in the bowl and mix well for use
Step7:Put a proper amount of lipac liquid butter in the pot. It doesn't need to be cut. It's super convenient to pour it directly. Smell the thick milk flavor of the butter at the moment of heating. The smoke point is high. High temperature frying is more suitable
Step8:Pour in the sauce and cook until thick. Add carrot and ginger
Step9:Put in the fried tenderloin. Stir fry until the tenderloin is evenly pasted with sweet and sour juice. Pour in a little oil and stir for several times. Put in the coriander. Stir for several times
Step10:Sprinkle a little coriander on the turntabl
Step11:Finished product
Step12:Finished product
Cooking tips:The cooking skill of pot and baorou is that the proportion of sugar and vinegar is 1-1, and the fried meat should be medium high. Don't fry it in a small fire. The meat should be quickly cooked in a big fire. The fried crispy outside and tender inside. If you fry it in a small fire, the water in the meat will be dried. It will affect the taste. Brand Lurpak. Speaking of this name, you may be a little stranger. It was called silver treasure before. Now the Chinese brand name is translated into music park In the past 100 years, we have only focused on the production of butter. The synonym and measurement standard of Danish high-quality butter. Pure natural without additives. Select the high-quality milk source. Lepiac liquid butter. Compared with other edible oils and butter, it is mellow, soft and sweet. It will give the taste of milk to the food, bring the taste buds a better experience, and have skills in making good food.
