Sugar and vinegar
By VicentaLakin
At the end of the year, last year's end was as if it had happened yesterday, and this year it started again, and I don't know if people have grown up to feel that time is going on so fast. I always remember that when I was a kid, I had to wait for a weekend, and now it's always like a weekend and a weekend, and we've grown up in the dust of our years. I've been thinking about what my food dream is, but I didn't think about it when I first learned to cook it, but when I cook for the people I love, when I watch people eat happy and enjoy the food you cook, there's a sense of satisfaction in my heart, and in order to keep it going, I'm learning, and gradually the kitchen becomes a place of love. Remember when we renovated the house, Bear said that I was going to break the wall of the library and put it in glass so that I could see you in the kitchen while working in the library, so that the wall that we saw in the kitchen actually turned into glass. So my food dream is simple, I'm willing to do it, and the people who eat it enjoy it, that's enough. Well, that's a lot of things. Is it like our lives to make a dish that you've never done before, try and taste well, sour and sweet and sour? The pan is a northeast veggie, usually ending with ketchup. I didn't put it today, but it tastes good。
Recipe Recommendations
- pork tenderloin appropriate amount
- potato starch appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar 2 tablespoons
- vinegar 3 scoops
- soy sauce 2 tablespoons
- hot and sour
- skills
- half an hour
- ordinary
Steps for Sugar and vinegar
1
And when the pig's spine is purified, it is sliced, not too thin and thick。
2
Fifteen minutes of salt and wine and meat tablet salt。
3
Prepare potato starch, two, one for water, one for dry。
4
Oil is poured in the pot, and when it burns to 70% heat, a piece of meat is wrapped in wet starch。
5
Put it in the dry starch and if it's too much, you can shake off the excess。
6
Put it in the oil pan, blow it to gold, and be careful to turn it over during the blast。
7
We'll have the fried meat plate back up. We'll have the sauce in the bowl。
8
Heated the sauce in the pan to melt。
9
Put the sauce on the meat tablets, and the delicious pot buns are ready。Sugar and vinegar Make Tips
Ingredients: Pork loin
Side Ingredients: Potato starch, cooking wine, salt
Seasoning: Sugar 2 spoons, Vinegar 3 spoons, Light soy sauce 2 spoons
Garnish: Bird's eye chili, Sesame seeds, Cucumber
1. It is best to use potato starch, as this makes the meat slices particularly crispy.
2. After heating the seasoning at the end, I did not put the meat slices back into the pan to stir-fry; this feels like it keeps the crispiness of the meat better.
3. If you feel the meat slices have too much oil, you can place them on kitchen paper when they come out of the pan to absorb excess grease.
4. Since no starch was added to the seasoning, there is no thickness when very hot, but as the temperature drops, the sauce will slowly become thicker.
5. If you like a bit of spicy flavor, you can put some small hot peppers like millet peppers (I used bird's eye chili today), cut into small pieces, sprinkle on the meat slices, and then pour the seasoning on top.
6. Use a little cucumber for decoration; it doesn't matter if you don't.