Sweet and Sour Recipes

There are many sweet and sour dishes. The characteristics of sweet and sour dishes are high nutritional value and good appetite-promoting and appetizing effects. The more common ones are sweet and sour pork tenderloin, sweet and sour spare ribs, etc., which are all common sweet and sour dishes. In addition, sweet and sour carp is also relatively common. Let’s take sweet and sour pork tenderloin as an example to introduce the recipes of sweet and sour dishes. Let’s learn about this aspect.

Sweet and Sour Pork Tenderloin

Ingredients: pork tenderloin, vinegar, sugar, oil, eggs, starch, salt, flour, baking powder, tomato sauce, minced garlic. Method: 1. Cut the pork tenderloin into strips and season with salt. Mix eggs, starch, flour and baking powder into a paste and add it into the marinated meat strips and mix well. 2. Add oil to a pan and heat it to 60% hot, then put in the meat strips and fry until crispy on the outside and tender on the inside. When golden brown, remove from the pan and set aside. 3. Heat a small amount of oil in a pan, add minced garlic and tomato sauce, stir-fry until fragrant, add vinegar, sugar, salt and water to season, thicken with starch, pour in the fried meat strips and stir well. Key to production: When frying the tenderloin, fry it repeatedly 2-3 times to make the meat crispy on the outside and tender on the inside. When preparing the sweet and sour sauce, you must be quick and not simmer it for a long time to avoid the evaporation of the vinegar flavor.

Sweet and Sour Pork Tenderloin

Ingredients: pork tenderloin, potato starch, sugar, salt, white vinegar, tomato sauce. Method: 1. Cut the pork tenderloin into thick slices, use the side of a knife to loosen the meat tissue, then cut into thick tenderloin strips, sprinkle with a small amount of salt and chicken essence and marinate for later use. 2. Take a portion of potato starch and pour in water to allow the potato starch to absorb enough water. The potato starch slurry will be very hard at this point, so keep stirring it with a spoon or your hands. 3. Add the pork tenderloin strips and mix well, making sure the batter covers the meat. 4. Put more oil in the pot and heat it to 80% hot (put chopsticks in the oil and bubbles will appear around them), then put the tenderloins in one by one and fry them. 5. When the surface is crispy, use a colander to scoop out the meat, set it aside for a while, heat the oil again, put the fried tenderloin back in and fry it again until the surface is golden brown, then take it out and drain the oil. 6. Take tomato sauce, white vinegar, sugar, etc. and mix evenly. 7. Heat the pot dry, quickly pour in the sauce, use a spoon to thicken the sauce a little bit while cooking, then turn off the heat. 8. Quickly pour the sauce into the tenderloin and stir it a few times to coat the meat with the sauce, then remove from the pan immediately. Tips: After watching the process, don’t you feel that the food we eat outside actually tastes delicious and is not difficult to make? Take this dish for example, the most important thing is to pay attention to the use of ingredients and the control of the heat.