The Chef Teaches You: The Traditional Method of Tianjin’s Famous Dish "wok-ta Loin", Tender and Delicious, Suitable for All Ages
1.
First, we prepare 100 grams of sirloin, sliced into thin slices for later use. Those who are qualified can also use sirloin or pork neck directly.
2.
After the pork is cut, put it in a basin and add clean water to clean it, and then remove the water and squeeze it out for use. The next step is to start marinating.
3.
Add appropriate amount of soy sauce (about 3 grams) to the basin
Add appropriate amount of cooking wine (about 4 grams)
After adding 1 g of table salt, stir in one direction to make the paste for later use
4.
After mixing out the gum, add an appropriate amount of egg white and mix well
5.
Finally, add an appropriate amount of dry starch (corn starch)
The next step is to prepare excipients
6.
Prepare 1 small piece of ginger, pat it loose, chop it for later use, prepare a small piece of green onion, chop it for later use
7.
Prepare 5 eggs and put them in the basin and stir well. Students should remember that the egg liquid must be fully whipped into the air, otherwise it is easy to fry the eggs. After the eggs are stirred, the next step is to start the sauce.
8.
Add 1 teaspoon (about 1g) of table salt to the bowl
Add the right amount of chicken essence (about 1 g)
Add appropriate amount of light soy sauce (about 20g)
9.
Add a little dark soy sauce (about 3g)
Add about 60 grams of water and an appropriate amount of white vinegar (about 3 grams)
Finally, add 3 grams of oyster sauce and stir well and prepare for the next step.
10.
First, we heat the pan and pour the small wide oil when the pan is half red
11.
Then directly put the marinated meat slices in the pan and wait for the shape to be set, then gently shake the meat slices and pour out the oil control for later use.
12.
Then we reheat the pot and heat the pot again, add the right amount of base oil, and the temperature is 50% hot, then pour two-thirds of the egg liquid, and then slightly stir it until it is set in the middle, and then add the right amount of egg liquid to pour the side of the pot. The purpose of this step is to make the quiche rounder
13.
After the omelet is rounded, add the smooth meat slices in the middle and slightly fry them. Then pour the remaining egg liquid on the meat slices and sprinkle the chopped ginger onions on the top halfway.
14.
After the omelet is shaped as a whole, turn it over and fry it until fragrant
15.
After frying the omelet, pour the prepared sauce into the pot and turn it to a low heat for 1 minute to burn it until it tastes delicious
16.
After 1 minute, add an appropriate amount of water starch to thicken the soup
17.
After the soup is thickened, add an appropriate amount of bright oil, bright oil, bright gorgon, and then it can be taken out of the pot and plated
18.
A very delicious pan dumpling is finished
19.
Technical summary: First, the oil must be used in the hot pot and cold oil when the tenderloin is cooked, so that the slippery slices of meat are tender enough
20.
Second, when frying eggs, you need to use the remaining egg liquid to trim the edges, as long as there are irregularities, you can repair them.
21.
Third, you can't open a high fire when you are cooking, you must cook it slowly to prevent the soup from drying out
