The pineapple boat grunts
By VicentaLakin
Pineapple cologne is a pineapple, and it's a lovely “national dish”, especially in the current season of pineapple fragrances. It's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good. In the end, using pineapple casings as containers, stylish, colourful colours, sweetness of the entrances, and groany meat
Recipe Recommendations
- Pork Plum Blossom Meat 300g
- fresh pineapple 100g
- green pepper 100g
- onion 100g
- red pepper appropriate amount
- salt 1 teaspoon
- onion ginger water 4 tablespoons
- eggs one
- dry starch 1 teaspoon
- white rice vinegar 4 teaspoon
- white granulated sugar 2.5 tablespoons
- qingshui 5 tablespoons
- ketchup 50g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- peanut oil appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for The pineapple boat grunts
1
(a) Slicing large slices of ginger with a proper amount of onion, with a small stroke of the knife, and putting them into the container, and incorporating the smell of cold water
2
a square of approximately 1.5 cm cut from the plume
3
Put it in the big bowl and add a half spoonful of salt to the bottom
4
(a) A small number of times adding onions of ginger and tweezing; each time, once the moisture has been drained, the next time
5
Add the meat to look watery and bright, without any additional water analysis, and put it on hold
6
Paprika, onion slices
7
1/2 small spoons of salt, white vinegar, white sugar, a small spoon of starch and water mixed in a small bowl; ketchup ready
8
(a) a suitable spare of ginger and garlic
9
Quick pineapples are cut in two, and if pineapple skin is to be used as a container, half of them are to carry complete pineapple pineapples
10
Pick up half the pineapple meat that's going to be a container
11
The other half cut into four “Orange petals” and cut off the skin
12
Change the sharp knife and dig the pineapple eye
13
take 100 g to make a little piece of meat about the size of a piece
14
Eggs scattered one by one; starch in another bowl, a little more; and spare one empty plate
15
Picked meat, coated with egg fluid, covered with dry starch, wrapped with your hand, so that the starch and the meat can be in touch. (The powder should be sufficient to ensure that the meat is wrapped in and tightly sealed, otherwise it will come out when it explodes, and not only will the meat grow old, but it will also be “dangerous” with blast oil.)
16
When it's wrapped, put it in empty plates
17
And when oil is in the pot, and a little more, and when it burns to 50 or 60, then it drops into the meat
18
(b) Blow to a rigidity
19
The oil continues to heat the pan, rising to 7 or 80% heat
20
Once again, the fried meat
21
Blow it to the surface, pick it up
22
Put it on the kitchen paper and suck out the extra grease
23
(b) Rebooting the frying pan, pouring the hot pot into a spoon full of cool oil, burning the red peppers and onions to the end of life, and producing spares
24
(b) Raw oil (also with some oil) down to the ginger paste, and a little platinum to the scent
25
(a) Enter ketchup, and continue to fry the small platinum until the ketchup colour becomes darker and smells good
26
(a) Down to the sauce
27
Quick fried to the sticky sauce
28
Down into the pineapple block. Fast and flat
29
(b) Blasted meat and peppers and onions
30
Scrambled fast and covered every piece of meat with sauce and fire. It's okay。The pineapple boat grunts Make Tips
1. Pork "Plum Blossom Meat" (also known as neck back meat) has a marbled texture with less fat and more lean; its mouthfeel is superior to that of pork loin.
2. The meat must be fried twice. The first round is at a low oil temperature to cook and set the shape, while the second round is at a high oil temperature to achieve crispiness. It must be very crispy for the final dish to be delicious. After frying, you can taste it; it must have a "crunchy, crackly" sensation when you bite into it.
3. There is a difference between tomato ketchup and tomato sauce; if you use tomato sauce, you can reduce the amount of sugar slightly.
4. The ratio of sweet and sour in the sauce is not fixed; you can adjust it according to your personal taste. If you prefer a sourer taste, use less sugar; if you prefer a sweeter taste, use more sugar. Adjust it as you see fit.
5. The final step is crucial. Once the fried meat is added to the wok, you must stir-fry quickly to evenly coat it with the sauce in the shortest amount of time. Plate and serve it as fast as possible and consume it immediately to preserve its crispy texture; otherwise, the crispy mouthfeel will be diminished.