Chinese Food
Sweet and sour sirloin
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I've always been fond of sour and sweet dishes. I love sweet and sour pork ribs, sweet and sour sirloin and so on. But because sweet and sour sirloin needs to be fried, I usually try my best to avoid eating less for the sake of health. But it's new year's day soon. You should reward your stomach occasionally. Only with a good incentive system can you uphold a healthy lifestyle better. Du Niang said that there are sweet and sour sirloin dishes in Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine. Among them, the sweet and sour sirloin in Shandong cuisine is the most famous (in fact, I am not clear about the classification and characteristics of these cuisines. It is the most important thing for me to eat well). Today's sweet and sour sirloin is a little bit more careful for me. I changed the traditional shredding treatment to cut it into flowers. After frying and wrapping the sweet and sour juice, it looks like golden flowers blooming on the dining table. It's not only beautiful in appearance, but also tender, sweet and sour outside
Cooking ingredients
Cooking Steps
Step1:Rub some ginger puree and squeeze out ginger juice.
Step2:Remove the tenderloin from the fillet. Cut the cubes into a uniform size. Then put two chopsticks on the bottom. Slice them first and then turn 90 degrees. Then cut the shredded meat. The original meat is cut into the top and the bottom of the meat is still linked.
Step3:Add salt, white pepper, egg white and ginger juice to the cut sirloin and marinate for 15 minutes.
Step4:Roll the marinated tenderloin in the dry starch. Shake off the excess starch on the meat shreds and let each shred be fluffy and evenly wrapped with starch.
Step5:Put peanut oil in the small soup pot. When it's 80% hot, turn to medium and low heat. Use a leaky spoon to cover the sirloin shredded pork with starch. Fry it quickly until it's set and remove it. Then heat the oil and fry it again.
Step6:Fried tenderloin. It's in the shape of flowers.
Step7:In another pot, add tomato sauce, sugar and some water and bring to a boil. Put a little starch in the water and turn the heat down until the soup is thick and red. Turn off the heat.
Step8:Roll the fried tenderloin in the tomato juice. Or pour the tomato juice on the fried tenderloin directly. Garnish with cucumber slices. Serve.
Cooking tips:1. I cut the tenderloin into a ball of shredded meat connected at the bottom. It's heavier. So I put it in a ball at a time. And I'll put it in a spoon to prevent the bottom from sticking to the pot. After the tenderloin is fried and set, it can be fried again to make the shredded meat crispy and tender. 2. Boil the tomato sauce a little more. Wait until the color of the sauce becomes more red than the color of the tomato sauce. Otherwise, the color of the finished product is not beautiful enough. There are skills in cooking and delicious.
