Eggplant juice, sweet and sour pork, honey peach, nutritionist's private chef

pork tenderloin:500g Bacon (below) -:8 deodorization + moisturizing cooking wine:2 key deodorization + moisturizing - scallion and ginger water:2 key seasoning salt:1 teaspoon seasoning + freshening - fresh soy sauce:2 key seasoning + freshening - sugar:2 key fresh scallop:a little bit water wrapping + tender egg liquid:one sizing starch:6 key sunflower oil:150ml dice scallion:a few ginger slices:a few hot water:150ml salt:1 / 2 key tomato sauce:160ml white vinegar:2 teaspoons = 10ml sugar:1 key https://cp1.douguo.com/upload/caiku/c/5/f/yuan_c565e3980cb55ae9d17441721cc3907f.jpg

Eggplant juice, sweet and sour pork, honey peach, nutritionist's private chef

(98078 views)

When I was a child, I used to eat tomato sauce chops. Today, I will relive the taste of my childhood. I made this way - eggplant juice, sweet and sour pork tenderloin . It's a long lost taste. I haven't eaten it for many years.

Cooking Steps

  1. Step1:Slice the scallion. Slice the ginger. Put in the cooking machine. Add 1 tablespoon cooking wine and 1 tablespoon water. Break.

  2. Step2:Put 1 tablespoon cooking wine in the meat. Mix well first. Filter the water of onion and ginger through a sieve.

  3. Step3:Look. Put in 1 / 3 of the filtered green onion and ginger water. Stir clockwise to make the meat draught. Then add 1 / 3. Stir evenly. Then add 1 / 3. Stir evenly. Don't add too much at a time. The meat won't eat water

  4. Step4:Put in the soy sauce and salt. Stir well. Add sugar and scallop. Stir well.

  5. Step5:Beat in an egg. Mix well.

  6. Step6:Put in 2 tablespoons starch. Grasp well. Put another 2 tablespoons. Grasp well. Put another 12 tablespoons and grasp well. Just. Thick pulp.

  7. Step7:Thick pulp.

  8. Step8:Sit in the pot. Heat Oil 150ml. Prepare fried pork tenderloin.

  9. Step9:The oil temperature is less than 30%. Just one piece. Put one piece into the tenderloin. Don't move it. Let it shape.

  10. Step10:Turn it over. Keep bombing. Until the light golden yellow. Can be filled out.

  11. Step11:It's all over. Heat the oil to 80%.

  12. Step12:Reserve the oil in China. Put in small pieces of green onion and ginger. Stir fry.

  13. Step13:Add 150ml of hot water. Put 1 teaspoon salt.

  14. Step14:Squeeze in tomato sauce 160ml.

  15. Step15:Boil. Put 2 teaspoons white vinegar and 1 tablespoon white sugar. Make the juice more sour and sweet.

  16. Step16:After the juice is thick, put in the tenderloin, stir fry twice, wrap the juice evenly, and you can get out of the pot. Speed up.

  17. Step17:Sweet. Sweet and sour.

  18. Step18:Hurry to eat.

  19. Step19:It's really the same as childhood memories.

Cooking tips:1. The cutting ridge should not be too thin. It should have a thickness of 68mm. 2. The egg white is more tender. I don't want to waste the yolk. I just put the whole egg liquid. 3. Deep fried tenderloin. It can't be too old. Otherwise, it tastes too hard. 4. White vinegar can't be much. Sour taste can make people choke. Just a little. There are skills in making delicious dishes.

Chinese cuisine

How to cook Chinese food

How to cook Eggplant juice, sweet and sour pork, honey peach, nutritionist's private chef

Chinese food recipes

Eggplant juice, sweet and sour pork, honey peach, nutritionist's private chef recipes

You may also like

Reviews


Add Review