How to Cook Sweet and Sour Pork Tenderloin, A Chinese Dish that People All Over The World Love
by Powder gummy candy
Favorite
Difficulty
Hard
Time
30m
Serving
2
Today’s dish, my husband scored 99 points. It is rare for such a picky person to score such a high score. No wonder the sweet and sour pork tenderloin is a Chinese dish that people all over the world love.
With the migration of Chinese people, Chinese cuisine is now spreading all over the world. I have read a report that counted the ten favorite Chinese dishes of foreigners. The top of the list is the sweet and sour pork tenderloin. A plate of sweet and sour tenderloin with bright red color, sweet and sour taste, crispy on the outside and tender on the inside, is indeed very eye-catching and handy. No wonder adults and children all over the world love it.
There are two ways to make sweet and sour sauce for sweet and sour pork. The traditional sweet and sour sauce is balsamic vinegar and soy sauce; but nowadays the more popular one is tomato sauce or tomato sauce with white vinegar, which makes the sweet and sour pork more red in color. Brighter, richer taste, and more suitable for modern tastes.
Anyone who learns to make sweet and sour pork tenderloin, sweet and sour pork ribs, steamed pork, sweet and sour pork and other vinegar-sweet dishes is not a problem. Today I will explain how to make sweet and sour pork tenderloin, and also attach the method of tomato blossoms. I believe Soon this dish will become the main dish at your home table.
To make sweet and sour pork tenderloin, you must master the following four key points:
1. Marinating: When marinating tenderloin, add some Erguotou. Erguotou is a high-concentration pure-flavor white wine. It is used to marinate fried meat, which will make the fried meat more fragrant and can also remove the meaty smell; add egg whites It has the effect of tenderness and smoothness, and also facilitates the battering, which will be more even. The time to marinate the tenderloin is not too long, within half an hour, too long will be too salty.
2. Battering: There are several methods for battering. I think this method is easier to use, and the wrapping is more uniform. Pour the cornstarch into a large bowl, place the tenderloin strips on the cornstarch and coat the cornstarch evenly. The coating can be made of starch alone or in equal proportions. The more flour will be more scorched and thicker, and the more starch will be thinner and crisper, depending on personal preference.
3. Deep-fried loin strips: Heat the oil to 50% to 60% hot on high fire, turn to medium-low heat, put the meat strips one by one, and fry until the meat strips float on the oil and take them out. It takes about one minute. Be sure to put them in one by one. Otherwise it is easy to stick together. After frying, heat up the oil in the pan on high heat. When the oil is 70% to 80% hot, pour in the meat strips and re-fry until golden brown, so that the fried tenderloin will be crispy on the outside and tender on the inside.
How to identify oil temperature:
The oil is 50% to 60% hot, the foam on the oil surface has basically disappeared, there is a sound when stirring, and a small amount of green smoke is turning from around the pot to the middle of the pot. At this time, the fried meat has the effect of crispy skin to enhance the flavor, so that the raw materials are not easily broken. After cutting, the water evaporates significantly and the protein coagulation speeds up.
The oil temperature is 70% to 80% hot, the surface of the oil is calm, there is a noise when stirring, and blue smoke is emitted. At this time, the fried meat has a crispy skin and a condensed surface of the raw material, so that the raw material is not easily broken. When cutting, it explodes when it sees water, the water evaporates quickly, and the raw material is easy to be brittle.
4. Sweet and sour sauce: The cooking sequence of sweet and sour sauce is: first saute the garlic cubes, then pour the tomato sauce and sugar, stir until the sweet and sour sauce turns red, then pour in the cooked sesame seeds and white vinegar, and stir until the sweet and sour sauce It will become thick and red, and it will be fine when the fish-eyes are big. The preparation of sweet and sour sauce must be based on personal taste. The ratio of tomato sauce, sugar, and white vinegar is 2:1:1. I personally think this ratio is just right. If you like sweeter, you can put less vinegar, otherwise, you can add more Vinegar; the difference between tomato sauce and tomato sauce is that tomato sauce is raw, while tomato sauce is cooked. If tomato sauce is used, more sugar should be added. "
With the migration of Chinese people, Chinese cuisine is now spreading all over the world. I have read a report that counted the ten favorite Chinese dishes of foreigners. The top of the list is the sweet and sour pork tenderloin. A plate of sweet and sour tenderloin with bright red color, sweet and sour taste, crispy on the outside and tender on the inside, is indeed very eye-catching and handy. No wonder adults and children all over the world love it.
There are two ways to make sweet and sour sauce for sweet and sour pork. The traditional sweet and sour sauce is balsamic vinegar and soy sauce; but nowadays the more popular one is tomato sauce or tomato sauce with white vinegar, which makes the sweet and sour pork more red in color. Brighter, richer taste, and more suitable for modern tastes.
Anyone who learns to make sweet and sour pork tenderloin, sweet and sour pork ribs, steamed pork, sweet and sour pork and other vinegar-sweet dishes is not a problem. Today I will explain how to make sweet and sour pork tenderloin, and also attach the method of tomato blossoms. I believe Soon this dish will become the main dish at your home table.
To make sweet and sour pork tenderloin, you must master the following four key points:
1. Marinating: When marinating tenderloin, add some Erguotou. Erguotou is a high-concentration pure-flavor white wine. It is used to marinate fried meat, which will make the fried meat more fragrant and can also remove the meaty smell; add egg whites It has the effect of tenderness and smoothness, and also facilitates the battering, which will be more even. The time to marinate the tenderloin is not too long, within half an hour, too long will be too salty.
2. Battering: There are several methods for battering. I think this method is easier to use, and the wrapping is more uniform. Pour the cornstarch into a large bowl, place the tenderloin strips on the cornstarch and coat the cornstarch evenly. The coating can be made of starch alone or in equal proportions. The more flour will be more scorched and thicker, and the more starch will be thinner and crisper, depending on personal preference.
3. Deep-fried loin strips: Heat the oil to 50% to 60% hot on high fire, turn to medium-low heat, put the meat strips one by one, and fry until the meat strips float on the oil and take them out. It takes about one minute. Be sure to put them in one by one. Otherwise it is easy to stick together. After frying, heat up the oil in the pan on high heat. When the oil is 70% to 80% hot, pour in the meat strips and re-fry until golden brown, so that the fried tenderloin will be crispy on the outside and tender on the inside.
How to identify oil temperature:
The oil is 50% to 60% hot, the foam on the oil surface has basically disappeared, there is a sound when stirring, and a small amount of green smoke is turning from around the pot to the middle of the pot. At this time, the fried meat has the effect of crispy skin to enhance the flavor, so that the raw materials are not easily broken. After cutting, the water evaporates significantly and the protein coagulation speeds up.
The oil temperature is 70% to 80% hot, the surface of the oil is calm, there is a noise when stirring, and blue smoke is emitted. At this time, the fried meat has a crispy skin and a condensed surface of the raw material, so that the raw material is not easily broken. When cutting, it explodes when it sees water, the water evaporates quickly, and the raw material is easy to be brittle.
4. Sweet and sour sauce: The cooking sequence of sweet and sour sauce is: first saute the garlic cubes, then pour the tomato sauce and sugar, stir until the sweet and sour sauce turns red, then pour in the cooked sesame seeds and white vinegar, and stir until the sweet and sour sauce It will become thick and red, and it will be fine when the fish-eyes are big. The preparation of sweet and sour sauce must be based on personal taste. The ratio of tomato sauce, sugar, and white vinegar is 2:1:1. I personally think this ratio is just right. If you like sweeter, you can put less vinegar, otherwise, you can add more Vinegar; the difference between tomato sauce and tomato sauce is that tomato sauce is raw, while tomato sauce is cooked. If tomato sauce is used, more sugar should be added. "
