Life is short, but fortunately there is meat to accompany, today I will teach you to make a sweet and sour tenderloin to solve the gluttony.
Meat can be said to be a regular ingredient on the table, and tenderloin is very special, it is usually a strip-shaped tender meat on the inside of the pig’s vertebrae, which has the effect of nourishing the kidney and blood, nourishing the yin and dryness. When choosing tenderloin, it is necessary to see whether its color is rosy, and the meat should be transparent and elastic, and it can be quickly recovered after hand pressing, so that the tenderloin is more tender and delicious. Because of its sweet and sour taste, this dish is especially loved by children, and it is not fast to learn, so that children can eat more bowls of rice.
【Sweet and sour tenderloin】
Ingredients to prepare: tenderloin, salt, cooking wine, eggs, cornstarch, cooking oil, tomato paste, sugar, vinegar, corn starch
The specific steps are as follows:
1. Cut the meat first into thick slices of about half a centimeter, and then cut into thicker strips.
2. Put the cut meat in a bowl, add a little salt, a little cooking wine, and then crack an egg. Then stir them well with chopsticks, and when the stir is even, add three spoons of cornstarch and continue to stir well. Finally, add a small amount of cooking oil and stir to prevent the meat from sticking together when re-frying, and wait until each meat strip is evenly coated with starch.
3. Seasoning juice, take an empty bowl, first add an appropriate amount of tomato juice to the base, then add two spoons of white sugar, a spoonful of white vinegar, a small half spoon of edible salt, a small amount of corn starch, and finally pour an appropriate amount of water, remember to stir while pouring water, and wait for the white sugar in it to fully melt, and the juice can be fully integrated and set aside for later.
4. Start the pot to heat the oil, remember to pour more oil, when the oil temperature reaches five ripe, adjust to medium-low heat, add the starch-coated meat strips to the hot oil, be sure to add them one by one, remember to use chopsticks to stir them apart to prevent sticking. When all the meat strips are in the pot, use the chopsticks to turn and turn them more so that they can be heated evenly. Keep on medium heat, fry for about three to four minutes, and after seeing that the outer skin of the meat strips shows signs of yellowing, you can first use a slotted spoon to fish out the meat first and dry it for a while.
5. Heat the remaining oil in the pan to seven or eight percent, pour the meat into it again and fry it for about 20 seconds, at this time the meat has already shown a golden and crispy color. At this time, use a slotted spoon to remove it and put it in a bowl for later use.
6. Pour out the remaining oil in the pot, pour a small amount of new oil again, and then add the seasoned sauce to the pot, turn the heat to high, make the soup sticky, and you can add the fried meat strips to quickly stir-fry. Finally, don’t rush out of the pan, stir-fry well, and sprinkle a little white sesame seeds, so that the tenderloin can taste more fragrant, and stir-fry a few more times to get out of the pan.
【Love Tips】
1. When mixing meat, do not add water, feel too viscous, you can add another egg, if too thin, add some starch, the best state is that the starch wrapped on the meat strips will not flow down.
2. Potato starch can also be used without cornstarch.
Such a brightly colored sweet and sour tenderloin is enough to increase people’s appetite. In fact, the method is not as difficult as you think, follow the above steps, you can also make sweet and sour tenderloin comparable to the chef, children and adults are rushing to eat.
