How to Make Sweet and Sour Pork Tenderloin?
1.
Prepare ingredients. Large tenderloin, egg, cucumber and condiments.
2.
2. Wash the tenderloin thoroughly and control water, and cut into four squares. Put a chopstick on one side of the meat and slice it horizontally without blocking the bottom.
3.
Cut the strips vertically. The strip is as thick as the thick end of the chopsticks.
4.
Cut all the tenderloin strips and marinate for a while with egg white, ginger, white pepper, and salt.
5.
Marinate and coat with dry starch. Shake off the excess dry starch
6.
Wrap all in dry starch and set aside.
7.
Pour the oil into the pan and heat it up. When it is 80% hot, put the loin strips in the funnel and fry in the oil pan.
8.
Fish out after deep-fried. Turn down the heat at this time.
9.
Repeat the bombing once, not too long, until it is golden brown and fished out. Prepare water starch.
10.
In a separate pot, add tomato sauce, water, and white sugar to the pot and boil for 2 minutes, then thicken it out.
11.
Cut 1mm thick cucumber slices, place the tenderloin on a plate, and pour it over the tenderloin with tomato sauce.
Tips:
The protein of pork is a complete protein, containing various amino acids necessary for the human body, and the composition ratio of essential amino acids is close to the needs of the human body, so it is easy to be fully utilized by the human body and has high nutritional value. It is a high-quality protein. The protein content of pork is about 13.2% on average, depending on the breed, age, fatness and position of the pig. For example, the meat of different parts of a pig has a greater difference in protein content due to the degree of fatness and leanness. For example, the protein content of pork tenderloin is about 21%, the hip tip is about 15%, the rib meat is about 10%, and the breast milk is only 8%. From here, it can also be seen that the protein content of lean pork is more than fat. To be high. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35%-40%, and most of it is collagen and elastin. Because collagen and elastin lack essential amino acids such as tryptophan and methionine, foods with pig skin and tendons as the main raw materials have low nutritional value. However, because it is rich in collagen and elastin, this kind of raw material has become a good product for women's beauty.
