Chrysanthemum tenderloin
Overview
This chrysanthemum tenderloin is crispy on the outside and tender on the inside, with just the right amount of sweet and sour. My daughter loves it. 2 slices of ginger, 2 green onions, 2 eggs, 150 grams of flour, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of balsamic vinegar, 5 tablespoons of water, 3 tablespoons of tomato paste, appropriate amount of water starch (1:5 ratio of flour to water) and appropriate amount of cooking oil. This universal sweet and sour sauce is the 12345 combination: (1 tablespoon cooking wine, 2 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons balsamic vinegar, 5 tablespoons water) and water starch (1:5 powder to water). This tenderloin is made from large tenderloin, some people also call it big steak.
Tags
Ingredients
Steps
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Prepare the tenderloin, wash it and put it in the refrigerator or freezer to freeze. (In addition, chop the ginger and green onion, add a little water and mix well to make ginger and green onion water)
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Place chopsticks on both sides. Slice without cutting off the bottom, about 0.5CM thick.
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Cut into two pieces in the middle.
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Then cut with a flower knife. As shown in the picture.
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Then everything becomes two.
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Add the prepared ginger and scallion water, mix well and marinate for 15 minutes. Also prepare sweet and sour sauce (1 tablespoon cooking wine, 2 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons balsamic vinegar, 5 tablespoons water) and water starch.
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Add the marinated meat to the egg liquid and hang it on top.
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Spread flour evenly.
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Add oil to the pot and heat until 70% to 80% hot. Fry in a pan. Fry first and then flip.
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Fry until lightly browned, heat the oil, and fry until golden brown.
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Pour oil into a clean pan, pour in sweet and sour sauce, add water starch and tomato paste, stir until thick.
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Pour over the cooked sweet and sour sauce.
