Sweet and Sour Chrysanthemum Tenderloin

Name: Sweet and Sour Chrysanthemum Tenderloin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; Some shallot; Some ginger; Some garlic; Some Crispy Fried Noodle; 3g salt; 15g Red vinegar; 30g ketchup; 95g Sugar; 1 spoon starch; 5g Cooking Wine; 5g Soy sauce

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Lucky New Year Cauliflower Blooming Richly [Sweet and Sour Chrysanthemum Loin]
Pleasant shape, pleasing name, pleasing taste, it must be in the dishes of the New Year.
The taste of sweet and sour was not adjusted so well that the little girls didn't like it anymore. One day, I saw various adjustments of vinegar taste in a book, so I took a try, well, I have found the recipe since then!
Originally, the little girl said that she didn't want sugar juice, but she couldn't stop as soon as she was on the table. It seems that the classic flavor must use the classic formula, just feel is not enough. The recipe will be stated in the steps.
Ingredients: 300g pork loin Ingredients: scallion, ginger, garlic and crispy fried powder Seasoning: appropriate amount of salt (partially add to the meat for marinating, partly into the sweet and sour sauce, the total amount is 4 grams) 15 grams of red vinegar High-quality fruit vinegar was used in the operation) 30 grams of tomato paste, 95 grams of sugar, a spoonful of starch, and an appropriate amount of water. (I chose this recipe because I like tomato ketchup. The coloring effect is better. I will try other recipes later.) Cooking wine light soy sauce method:"

Sweet and Sour Chrysanthemum Tenderloin

1. 1. Material drawing.

Sweet and Sour Chrysanthemum Tenderloin recipe

2. 2. Change the tenderloin into slices about 2.5cm thick, and then cut into 0.5cm thick slices. If this step is not good enough, you can put a chopstick on each side of the meat.

3. 3. Adjust the direction of the meat, and cut the sliced meat into large chrysanthemum meat.

4. 4. Large pieces are easier to operate and cut into smaller pieces.

5. 5. Divide the cut large chrysanthemum meat into small pieces, each piece has about sixteen pieces of meat, so that the size does not feel big to eat, and it can also be shaped when placed.

6. 6. Put the cut pieces of meat in a bowl, add chopped green onion and ginger soy sauce, cooking wine and salt evenly. What you see in the picture is 150 grams of meat.

7. 7. The main ingredients for preparing sweet and sour sauce: 95 grams of sugar, 15 grams of fruit vinegar, 30 grams of tomato paste, and one portion of starch water. (In actual operation, it was halved because only half of the meat was used)

8. 8. Crush the garlic with a garlic press.

9. 9. Prepare crispy frying powder. If there is no crispy frying powder, you can mix it with starch flour, custard powder and baking powder. The approximate ratio is 70 grams, 40 grams, 15 grams, and 7 grams based on 300 grams of meat. Because we are going to make chrysanthemum tenderloin, we no longer use crispy paste here, and use dry powder directly. If you use a crispy paste, you need to add eggs to make a paste.

10. 10. Put the cut chrysanthemum meat directly in the dry powder and roll it evenly.

11. 11. Glue the powder one by one, and burn the oil while sticking the powder.

12. 12. After the oil temperature rises, the chrysanthemum meat is fried, and the shape changes and the color is removed. If you cook a lot at a time, you need to re-fry before cooking. If the meat is less, it can be in place at one time, but it must be faster and fried. The chrysanthemum flesh did not absorb moisture and became soft.

13. 13. Put the fried chrysanthemum meat on a plate.

14. 14. Leave the bottom oil in the pan, and fry the minced garlic.

15. 15. Put vinegar and tomato sauce on it.

16. 16. First add water and then sugar and salt.

17. 17. Pour starch water after boiling, and finally add a spoonful of hot oil.

18. 18. Pour the fried juice on the chrysanthemum meat, decorate with green leaves and serve.

Tips:
1. This is just a method of making sweet and sour sauce. I will learn other methods and try again, and then share them.
2. Because the chrysanthemum has to be exploded out of shape, no crispy paste is used. If making sweet and sour pork tenderloin, you can use a crispy paste.
3. When cooking the sweet and sour sauce, pay attention to the order of addition, first add vinegar and tomato sauce, then add water and finally add sugar, and remember to add a little salt. If you want to be sweet, put some salt.
4. Other details are in the steps.