Sweet and Sour Pork Tenderloin Crispy Batter Recipe

Sweet and Sour Pork Tenderloin is made with tenderloin as the main raw material, and then added with a crispy batter made from sugar, vinegar, etc. as seasonings. Sweet and sour pork tenderloin is popular among people due to its special taste and benefits to the body. The most important ingredient of this dish is the crispy paste. Do you want to make this delicacy? Here’s the recipe for the crispy batter for sweet and sour pork.

1. Commonly used crispy paste

Crispy paste is a highly functional paste commonly used in modern times. The unique characteristics of crispy paste are that it can make food smooth in appearance, expanded in volume, golden in color, crispy on the outside and soft and tender on the inside. It is mostly used in dishes prepared by frying. After being heated by oil, the finished product becomes puffy, golden in color, crispy on the outside, tender on the inside, and sweet, fragrant and crispy. Crispy batter is mainly divided into two categories: yeast powder crispy batter and baking powder crispy batter.

(1) Yeast powder crispy paste: Mix old dough, flour, starch and water into a uniform paste, let it stand to ferment and expand. When there is a large amount of gas in the paste, add vegetable oil and alkaline water and mix well. After standing, it can be used. The general material ratio is: 375 g flour, 75 g old noodles, 150 g starch, 550 g water, 160 g peanut oil, and appropriate amount of alkaline water.

(2) Make the batter crispy and crunchy. Mix flour, starch, vegetable oil, baking powder and water into a uniform paste and let it stand for a while before use. The general material ratio is: 500 g flour, 150 g starch, 20 g baking powder, 150 g peanut oil, and 600 g water.

2. Homemade crispy paste

Whole egg starch paste, also known as whole egg paste, egg powder paste, gold coating paste, skin paste, and nest paste. It is made from whole egg liquid and starch. The general ratio of egg to starch is 1:3. A small amount of water and flour can be added. It is mostly used in dishes such as frying, collapsing, deep-frying, soft-frying, and candied silk. When using, first season the raw materials, add whole eggs and soy flour and mix well. After heating with oil, the finished product will be golden in color, crispy on the outside and soft and tender on the inside.

Gouache paste is also called dry paste. First moisten the dry starch with clean water, knead it until there are no hard particles, and then add clean water to make it into a dry porridge state, enough to hang on to the main ingredients. The general standard for adding materials is: 500 g of dry starch plus 350 g of clean water and mix well. The starch needs to be stirred repeatedly to make it sticky and fully blended with water before it can be made into a batter. It is mostly used in fried and deep-fried dishes. When using, first season the forming raw materials, then add the water-powder paste and mix well so that it is evenly coated on the surface of the raw materials. After being heated in oil, the finished product has a crispy texture, golden color and good shaping effect.

Egg white paste, also called egg white paste, is made from egg white and water starch. It can also be made with eggs, flour and water. You can also add an appropriate amount of baking powder to help it rise. The egg white does not need to be beaten during the production process. Just stir it evenly into the flour and starch. It is generally suitable for soft frying, such as soft fried fish strips, soft fried mushrooms, etc.

Egg foam paste is also called Korean paste or snow-covered paste. Use chopsticks to beat the egg white in one direction until bubbles form and the chopsticks can stand upright in the egg white. Then add dry starch and mix into a paste. The dishes made with it have a full appearance and a soft texture on the outside and tender on the inside. It is generally used for special deep-frying, such as: Korean prawns, silver squid strips, etc. It can also be used for poultry and fruits, such as: Korean chicken legs, fried lamb tails, bananas stuffed with sand, etc. When making egg foam batter, in addition to the beating technique, you must also pay attention to adding starch, otherwise the batter will easily produce water and the dish will be difficult to make.

Egg yolk paste is made by mixing egg yolk, flour or starch and water. The dishes prepared are golden in color and are generally suitable for cooking methods such as deep-frying, stir-frying, etc. After deep-frying, the food is crispy on the outside and fresh on the inside. You can dip it in condiments when eating.