So the practice that meal elder sister shares this tomato tenderloin with everybody today, oneself are in the home can cooking goes out to eat fortunately than what do in restaurant! Everybody rises hey on the weekend!
With makings
| 200 grams | |
| 1 | |
| Ripe white sesame seed | 5 grams |
| 60 grams | |
| 35 grams | |
| 2 grams | |
| 4 grams | |
| 2 grams | |
| 4 grams | |
| 50 grams | |
| 30 grams | |
| 10 grams | |
| Beef pink | 3 grams |
| 15 grams | |
| Right amount |
when to now love most: The practice of tomato tenderloin
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Cut tenderloin flesh 1 centimeter wide right-and-left strip reserves
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Pink of the five spices is scattered on tenderloin flesh (2 grams) , a condiment made of roast prickly ash and salt (2 grams) with salt, tenderloin flesh and condiment sufficient mix is even, souse 15 minutes
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Egg Qing Dynasty and corn oil are put in the basin, good souse tenderloin meat is put into the basin, mix adequately even, quiet place 10 minutes
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In starch of flour of the muscle in be being put in another basin, corn (30 grams) , bubble makes pink, a condiment made of roast prickly ash and salt (2 grams) with pink of the five spices (2 grams) , mix even
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Right amount water is put in the basin, agitate makes ropier scamper flesh panada equably
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Put condiment of souse of tenderloin flesh along with into scamper flesh panada together, sufficient mix is even
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Inside boiler small fervent oil, heat of the Wen Jia that wait for oil comes put a chopstick to try lukewarm, when there is air bubble to arise all round the chopstick, put the tenderloin flesh that wraps panada of good blast flesh to undertake first time deepfry with small fire. When boil blast do not put too much, prevent adhesion. Scamper is controlled 3 minutes to tenderloin the surface has become crisp, oil of fish out drop plans answer bomb
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Oil is heated up again inside boiler, promote oily Wen Zhifang to try into the chopstick lukewarm, when there is concentrated small bleb to arise all round the chopstick, the tenderloin with add first time flee in terrorfry in deep fat or oil good, 2 times answer blast is controlled 1 minute show golden scene to the surface and all and squashy, oil of fish out drop reserves
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Will after boiler is abluent, put new oil, pink of ketchup, white sugar, white vinegar, beef and water starch are put after small fervent oil (with 20 grams water is mixed 5 grams are amylaceous agitate makes water starch equably)
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Break up adequately fry sauce to become ropy to sauce
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The tenderloin with put bomb good undertake breaking up quickly frying, ensure tenderloin all is wrapped on sauce
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On a few ripe white sesame seed are scattered inside boiler, break up simply fry a few times, can give boiler, place dish
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A acid is sweet goluptious the tomato tenderloin of super go with rice has been done!
Small stick person
2. the making dispute of panada of flesh of this vegetable flee in terrorfry in deep fat or oil the link of constant key, panada cannot too rare or too stiff. Too rare panada is wrapped very hard go up in tenderloin flesh, like can bringing about the cutlet that scamper comes out to work like the flesh, the flesh works again character hard; Too stiff panada can make tenderloin flesh cortical and special thick, and interior is very difficult scamper is ripe
The process of 3. answer blast is very important also, the tenderloin cutlet that this measure can let final burst is good is exterior special crisp, and also can assure interior can complete blast is ripe
The destination that bubble adds to make noodles or vermicelli made from bean or sweet potato starch in panada of 4. blast flesh is the tenderloin cutlet that makes scamper good more fleeciness crisp, if also need not be not put
5. the sauce of this dish is acerbity sweet moderate and take a few small salty mouthfeel, very delicious. Like to slant sweet or slant a few more acerbity friend, the scale of ketchup of OK and right amount fine tuning and candy