1.Sweet and Sour Pork
400g of pork tenderloin, 30g of tomato sauce, 10g of ginger, 5g of spring onion, starch, flour, water
1 Remove all the fascia from the tenderloin. (If the fascia is not removed, it will affect the taste)
2 Cut the tenderloin into 1 cm thick slices
3 Use the back of a knife to pat both sides of the meat slices apart. (This step is to add more flavoring to the tenderloin when it is marinated)
4 Cut the meat slices into 1 cm wide and 4-5 cm long meat strips each
5 Place the cut meat strips into a large bowl of meat, and then add in 1 tablespoon of salt, 2 tablespoons of cooking wine, half a tablespoon of white pepper, minced ginger, green onions and stir well.
6 Marinate for 20 minutes .
7 Make a sweet and sour bowl of sauce. Place in 3 tablespoons of sugar, 2 tablespoons of balsamic vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of starch, 4 tablespoons of water in a small bowl and mix well.
8 Place in 20 grams of starch, 20 grams of flour and 40 milliliters of water in a bowl and mix well. Make a batter that is as thick as yogurt for later use.
9 Before frying, put the tenderloin strips into the batter and let the batter cover the surface.
10 Pour in oil into a pot and heat to around 60% hot before putting in the tenderloin one by one
11 Fry on low heat until the surface of the meat strips are solidified and ripe before removing.
12 Increase the temperature of the oil, then put in all the meat strips in the pot again and fry for 30 seconds before removing.
13 Pour oil into a pot, add in the tomato sauce to stir-fry evenly after the oil is hot.
14 Pour the bowl of sauce into a pot and bring to a boil.
15 Place the fried meat strips into the pan and stir fry quickly. Let the surface of the meat strips be covered with the sauce before turning off the heat.
16 Before serving, sprinkle cooked white sesame seeds.
2.Sweet and Sour Quail Eggs
Quail eggs and broccoli
1 Wash the quail eggs clean, then place them in a pot of cold water with a little salt. Boil for 3 to 5 minutes
2 Then remove the quail eggs and place them in cold water. (Put it in cold water and then peel it better.)
3 Peel off the skin of the quail egg as shown in the picture.
4 Wipe off the moisture on the surface of the quail eggs and place them in a hot oil pan
5 Fry them until the skin turns golden color.
6 Place in 2 tablespoons of tomato sauce, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce in an empty bowl and a little bit of salt.
7 Break the broccoli into small pieces and blanch them for later use.
8 Leave oil in the bottom of the pot, then pour in the adjusted bowl of juice into the pot. Quickly stir them evenly and then pour some light oil and stir evenly.
9 Place the fried quail eggs in the pot.
10 Stir-fry quickly and evenly. Let the sauce coat evenly on the quail eggs, then turn off the heat.
11 Quickly stir fry evenly and let the sauce evenly coat on the quail eggs then turn off the heat.
12 Place the blanched broccoli on the bottom of the plate, then put the quail eggs on top and sprinkle with cooked white sesame seeds.
3.Sweet and sour crispy tofu
1 piece of tofu, cooked white sesame, chives
1 Cut the tofu into 2 cm of thick pieces as shown in the picture.
2 Gently pat a layer of cornstarch on the surface of the tofu.
3 Take out an empty bowl, place in 1 spoon of starch, half a spoon of salt, 2 spoons of sugar, 2 spoons of white vinegar and chicken essence into a bowl. Then pour in a small bowl of water and stir evenly. The sweet and sour sauce is now ready and set it aside. (If you like a bit sweeter, you can put a little more sugar.)
4 Pour oil into a pan. After the oil is hot, place the tofu into the pan piece by piece. Start half-frying on medium-low heat.
5 When one side is slightly yellow , turned it over until both sides turns golden. Tap lightly with chopsticks, you can feel the tofu surface is hard. Then, remove the tofu for oil control and set aside.
6 Leave oil on the bottom of the pan, add in 3 spoons of tomato paste into the pan and stir well when the oil is hot.
7 Place in the sweet and sour sauce in a pot. Stir-fry evenly and bring to a boil.
8: Place the tofu cubes into a pot, quickly turn it over and sprinkle with white sesame seeds before turning off the heat.
9 Serve on a plate by sprinkle with chopped green onion and enjoy!
4.Sweet and sour lotus root strips
2 lotus roots, 2 tablespoons of tomato paste, cooked white sesame seeds.
1 Peel the lotus root.
2 Cut the lotus root into two pieces
3 Place the lotus root on a cutting board and cut the lotus root into slices.
4 Cut the lotus root into strips along the hole.
5 Put the sliced lotus root in water to avoid discoloration.
6 Prepare the sweet and sour sauce.: Take out a clean small bowl and then add in 3 spoons of sugar, 2 spoons of balsamic vinegar, 1 spoon of light soy sauce, 1 spoon of starch, 4 spoons of water and mix well
7 Pour oil into a pot (a little more oil than usual for cooking). After the oil is hot, place the lotus root section into the pot and stir-fry for 3 minutes.
8 Leave oil in the bottom of the pot. After the oil is hot, pour in the tomato paste and stir fry to get the red sauce.
9 Pour the sweet and sour sauce into the pot, and then stir-fry continuously until the soup becomes thicker and thicker.
10 Put the lotus root strips in the pot and stir-fry evenly so that the surface of each strip is covered with sauce. Then, sprinkle with white sesame seeds and stir-fry evenly before serving.
5.Sweet and sour pork ribs
1000g of pork ribs, 1 ginger, 2 star anise, 1 tablespoon of cooking wine, 2 teaspoons of salt
Sweet and sour sauce: One spoon of soy sauce, two spoons of light soy sauce, 3 spoons of rock sugar, 4 spoons of balsamic vinegar, half a bowl of water
1 Boil the ribs in a pot under cold water
2 Add in hot water to the pot, then in add the blanched ribs, cooking wine, ginger slices, star anise and salt. Turn to low heat and simmer for about 35 minutes.
3 While the ribs are being stewed, start preparing the sweet and sour sauce. Place the rock candy in the bag first, break it with a rolling stick and set aside.
4 Then add in the dark soy sauce, light soy sauce, rock sugar, balsamic vinegar and water to make sweet and sour sauce for later use.
5 Cook the ribs and remove them for later use.
6 Add in oil to a pot and add in ginger slices when the oil is hot.
7 Put the ribs in a wok and stir fry until the surface turns slightly yellow.
8 Pour the sweet and sour sauce into the pot and stir fry evenly. Collect the sauce and serve with the ribs.