Chinese Food
Sweet and sour sirloin
(109715 views)It's a classic home cooked dish. It's mentioned in Shandong cuisine, Zhejiang cuisine, Sichuan cuisine, Guangdong cuisine and Huai cuisine. However, it's famous for the sweet and sour sirloin of Shandong cuisine. Sweet and sour taste. A bite will feel crisp outside and tender inside. It's very delicious.
Cooking ingredients
Cooking Steps
Step1:Main materials are read
Step2:The back of the tenderloin is flapped on both sides with a knife
Step3:Cut the tenderloin into strips. Beat an egg in the middle. Add cooking wine, salt and white pepper
Step4:Grasps evenly to prepare. Marinates 1015 minutes
Step5:Cover the sirloin with a proper amount of flour, shake off the excess flour and arrange for use
Step6:Add some oil to the pot and heat it to 60% heat, turn it to a low heat, and then fry the sirloin meat wrapped in the top coat thoroughly. Drain the oil in a light yellow color. Do not turn off the heat of the oil, then heat it to 90% heat, and then fry it again in the pot. Turn the heat up a little. Fry until it is golden yellow and crisp
Step7:Take out the fried ridgels and put them on the oilpaper and drain for standby
Step8:Then leave a little oil in the pot. Add tomato sauce, white vinegar, salt, sugar, a little water and water starch to make sweet and sour juice. Then fry the fried sirloin quickly and evenly
Step9:Sprinkle a little white sesame on the pot. It can be enjoyed with jingcong silk.
Cooking tips:1. Fry at least twice to achieve the tender taste of crispy outside and tender inside; 2. If the coat is not wrapped well, it is better to replace flour with starch. There are skills in making delicious dishes.
