Gulu meat is a representative dish of Cantonese cuisine and one of the most familiar and favorite Chinese dishes for foreigners. Sweet and sour, suitable for all ages. Its flavor is that the sweet and sour juice should be "harmonious" and "thick", the acid should be sweet without losing its flavor, the meat particles should be crisp outside and tender inside, and the hanging juice should be uniform and mellow. It is a dish that is easy to learn but difficult to master.

What powder does sweet and sour pork use?

You must fry sweet and sour pork with flour. Its crispness is the function of flour, which can make meat more crisp and refreshing.

The first type: corn starch.

Flour can be divided into flour and starch. Generally, we use more starch for frying meat, which is divided into corn starch and potato starch. Generally, it is better to use corn starch when we want to eat crispy meat. Pure corn starch is used to make sweet and sour pork, and its advantage is that it is particularly brittle.

The second type: flour and corn starch are used at the same time, and the general ratio is1; 1, generally this taste is crisp and hard. If you like to eat something hard, you can mix flour and corn starch in half. The cooked meat is unique and beautiful.

The third kind: pure flour. No matter what ingredients are fried, flour is hard, strong in texture, a little brittle, but not brittle, which is its characteristic. Therefore, I prefer crispy food to flour, but most people like to add flour and eggs to home cooking. This is the practice of home cooking. Eggs are characterized by crispness, but they are not so hard but not crisp when fried.

So the batter wrapped when frying things is called "crispy paste". If you want to fry any ingredients crispy, use crispy paste. Its ratio is flour and starch 1: 1, so that the ingredients fried with flour are crispy.

Remember: if you want crispy meat, don't put eggs. Once you put the eggs, they won't be crisp.

Production technology in sweet and sour pork

1, flour wrapping, make batter with corn starch or flour, put the meat in and wrap it evenly.

2, deep-frying, when the oil temperature is 60% hot, deep-fry the meat, fry it for the first time until it solidifies, and after it matures, drain the oil and pat off the excess oil.

3. Heat the oil again and continue to fry in the pot, that is, fry until crisp, fry until golden yellow, and drain.

4. To make sweet and sour juice, there must be an order. "If you want to be sweet, put salt first." Add salt first, then vinegar. When they are boiled together, remove the sour taste and add the yellow sugar. Sweet and sour juice is sour, sweet and fresh.

5, put the meat into the pot and stir fry evenly.

skill

1. sweet and sour pork is best fried once, which can make it more delicious, crisp and tender.

2. It is generally recommended to put meat in the first frying when the oil temperature is 6 layers hot (the bubbling around chopsticks is basically 6 layers hot when chopsticks are put in).

When frying again, the oil temperature should be 90% hot (that is, you can see the oil smoking).