If you want to make sweet and sour tenderloin at home, what starch should you choose as your coat?

Single. In the hotel, in order to make the color more beautiful, we will use concentrated orange juice and white vinegar, white sugar, orange juice is very bright, and we can also add a little ketchup to it. The mixed color of tomato sauce and orange juice is more attractive.

Put more oil in the pot. When it is 70% hot, put the tenderloin into the oil one by one and fry it over medium heat. Deep-fry until the outside is slightly colored, take it out, then turn on the fire, put the tenderloin back in the pot and fry it again until golden brown. Leave a little base oil in the pot. Wash pork tenderloin with 300g garlic pork tenderloin, 2g salt, 2g sugar, 2g pepper, half egg yolk, 20g corn starch, 20g flour, 20g tomato sauce and 20g white vinegar, cut into slices with the thickness of 1cm, and then pat the slices with the back of a knife to relax the meat. Accessories: half a green pepper, 400g salad oil, one egg, 20g sugar, 20g vinegar 10g garlic paste, 2g salt, 5g chicken essence and 30g tomato sauce. Starch 100g. The meat inside is full of fragrance, and the sour and sweet taste can conquer every "foodie". Whether it is a warm family dinner or a close friend gathering, it seems that it is indispensable.

It is the subtle "click" sound brought by the crisp outside and tender inside that really makes people want to stop. Then this time, I will share a common practice of sweet and sour tenderloin, the key point is simple and easy to do, and I will not "turn over". Tomato sauce (4 tbsps), white vinegar (2 tbsps), sugar (2 tbsps), minced garlic (1 tbsps), cooked sesame (1 tbsps), salt (1 tbsps), chicken essence (1 2 tbsps). There are many versions of sweet and sour tenderloin, including sweet and sour sauce, ketchup and jam. My family prefers tomato sauce, which is darker in color.