Pineapple crotch
By VicentaLakin
The first time I learned to make pineapple curry, it still looks like that. I love the taste of sour and sweet, and the pineapple is so delicious, so I put on a lot of hot, nutritious and sweet。
Recipe Recommendations
- pork tenderloin 300
- pineapple 250
- eggs 1
- flour appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- ketchup 3 tablespoons
- white sugar 2 tablespoons
- vinegar 2 tablespoons
- soy sauce 1 tablespoon
- water starch appropriate amount
- sweet and sour
- fried
- half an hour
- simple
Steps for Pineapple crotch
1
Preparation material. Pineapple washes, slices, immersed in light salt water; peppers, pepper washes, drops the seeds, slices the diamonds; and the rib is rinsed, into large pieces about 1 cm or so。
2
Bite the spinal flesh. Salt, raw smoke, pepper powder and wine are added to the rib, and the mix is smoothed and salted for about 10 minutes. The salted meat is covered with an egg fluid, then plattered flour, with a filtration net to shake out the extra flour, and when a proper amount of oil is poured into the pot and burned to 50% of the heat, one by one is blown to the yellow, blown to the bottom, then recovered, then burned with hot oil, then poured into the flesh, and then blown again, just once
3
A bowl of ketchup, 3 spoons of ketchup, 2 spoons of vinegar, 2 spoons of sugar, 1 spoon of raw water and 1 cup of fresh water to the sauce. Take a boiler, put a little oil in it, pour it in a nice sauce, boil it and pour it into water and starch, watch it get sticky, pour it into pineapples, pepper chips, fried spinal meat, so that all these things can be put on a plate, and the peppers can be eaten alive, without having to be oiled, and with a soft, soft, screechingPineapple crotch Make Tips
Actually, for any dish, how much seasoning to use and how to add it depends on personal preference. When learning to cook, we mainly learn what ingredients to use, when to add them, and the time required for each step, as long as the dish we make is the intended dish! As for whether to add more or less of a specific seasoning, just improve next time. By the way, don't cut the meat cubes too big; about 1cm is perfect. If they are too big, they will get a bit tough once fried through.