How to hang the sweet and sour fillet thick?

I have published many articles about sweet and sour pork tenderloin, each with its own emphasis, including how to make sweet and sour pork tenderloin not greasy, how to make sweet and sour pork tenderloin delicious, the proportion of sweet and sour juice and so on. Every article has been well received by many fans and brothers. Thanks for your support. Today, I will share with you the experience of how to hang thick sweet and sour pork tenderloin, and I hope it will help friends in need.

How to hang the sweet and sour fillet thick? According to my experience, you need to master the following three skills to hang a thick tenderloin:

Tip 1. Use crisp paste: Add edible chemical loosening agents, such as baking powder and baking soda, to the paste. When the crispy paste with chemical loosening agent is fried, it will decompose carbon dioxide gas when heated, so that the paste hanging on the tenderloin will expand rapidly and have a full shape.

Tip 2. The paste is a little sticky:

Tip 3. Master the oil temperature: when the tenderloin is fried in the pot, the oil temperature should not be too low, because the paste on the surface of the tenderloin can't solidify immediately. If the pot doesn't float in a short time, it will sink to the bottom of the pot, which will affect the molding and cause the shape to be incomplete. When you put the fillets in the oil pan, it is best to keep the heat at 60%, about 160 degrees.

As long as you master the above three skills, the sweet and sour tenderloin can be hung thick. But I don't think it's good to hang thick paste on the sweet and sour tenderloin, because the sweet and sour tenderloin is not dry fried, and it can be served directly after frying, and there is a process of wrapping juice afterwards.

If you use crispy paste and fry it fluffy, the tenderloin will quickly inhale a lot of sweet and sour juice, which is especially easy to soften, and the finished product can not achieve the effect of crispy outside and tender inside. After a lot of experiments, I think it is best to use ordinary egg yolk paste for the paste of sweet and sour tenderloin. Although the fried tenderloin is not as full as the crispy paste, it can remain crispy for a long time and tastes much better than the crispy paste. Let me introduce the paste used in the hotel to make sweet and sour tenderloin. I hope the title can be used for reference.

~ Sweet and sour fillet yolk paste ~ Ingredients: egg, corn starch, flour, water, salad oil.

Output: 1. Mix 50g of corn starch and120g of flour evenly.

2. One egg, only the egg white, add 150g water and 15g salad oil, and stir evenly into a paste (it is best to pick it up with chopsticks and flow down like a thread).

3. The prepared paste can be used after standing for 10 minute.

~ tips for making egg yolk paste ~ 1. It is best to use low-gluten flour for paste, which is easy to swell when fried.

2. Not only flour should be added to the dough (the high content of protein in flour will make the finished product not brittle and have poor finish), but also some starch should be added to reduce the strength of gluten, which can make up for the deficiency of flour. Corn starch can be used as starch.

3. The ratio of starch to flour is generally controlled at about 1:3, so that the mixed dough has a certain gluten tension and is not easy to break when it expands.

4. The salad oil added in the stirring process can form an oil film around the protein and starch in the flour, which makes the gluten more evenly distributed in the paste and increases the crispness of the finished product. The ratio of mixed powder to oil is generally controlled at 10: 1. Too much oil is difficult to paste, and too little oil has poor luster.

5. Use colorless, odorless and unused salad oil for grease. Its color is clear and the effect is the best.

6. Don't stir the paste in the same direction. If it is too thick, the paste on the tenderloin will be difficult to drag.

7. Because the egg white not only plays the role of hair care, but also leads to the softening of the finished product, only the egg yolk is added to the egg yolk paste, and the egg yolk also plays the role of making the finished product more golden.

That's what I wrote in "How to hang thick paste on sweet and sour tenderloin". The answer in "I hope to have a reference for my friends" Remember to like the work or forward it to more people who need it.