# 三食三餐 # Let’s make a pineapple sweet and sour pork that is especially in line with summer today! food needed Pork: The more authentic method is to mix fat and thin, with a lot of fat, to achieve a sweet and glutinous taste, but the villager still chooses the lean pork that he likes; cut the pork into about 2cm chunks; Carrots and green peppers are also cut into the same size as pork. Use canned pineapple directly. Remember to buy Chunks. Not only can it save time, but also pineapple syrup can be used to make sauces. Seasoning needed: Salt, White Pepper, Starch, Tomato Sauce (Ketchup), Sugar, White Vinegar, Cooking Wine, Garlic Sauce Cooking steps: 1. Add the sliced pork to cooking wine, salt and white pepper, a little sugar (for freshness), stir well and marinate for more than an hour; 2. Crack an egg into the pork, stir well, and coat with starch; 3. After the oil in the pot is hot, prepare to fry the pork in the pot; 4. Fry for about 3 minutes, until both sides are golden brown, remove and drain the oil; 5. Prepare for the second frying. This step is to make the color more beautiful. Looking at the comparison picture below, you can see the power of the second frying; 6. Boil water in another pot. After the water boils, pour in carrots and green peppers. After boiling, take out the water for one minute to prevent the green peppers from discoloring; 7. The ratio of sauce, tomato sauce, and white vinegar is 2:1, and then add the pineapple juice from the canned pineapple, because this Dole's pineapple juice contains syrup, so no additional sugar is added; 8. Heat a pan with cold oil, add minced garlic and stir fry. Lee Kum Kee's minced garlic sauce is directly used here; 9. Add the prepared sauce, turn to low heat after bubbling; 10. Pour in the fried pork, stir fry, let the sauce evenly hang on the pork, then pour in the hot green peppers and carrots, continue to stir fry for 1 minute, remember not to be too long, otherwise the color of the green peppers will not be beautiful La~ 11. Turn off the heat. Pour in the pineapple pieces, let the residual temperature in the pot wrap the pineapple, and stir evenly with a spatula. In order to keep the original freshness and sweetness of pineapple, remember not to overheat the oil to make it taste bad, try to keep the original taste of each ingredient, and eat it together to have multiple taste experiences.
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# 三食三餐 # 今天一起来做一道特别符合夏日的菠萝咕噜肉吧！ 需要的食材 猪肉：比较正宗的做法是肥瘦相间，肥肉偏多的，达到咕噜软糯的口感，但村儿还是选了喜欢的猪瘦肉；将猪肉大约切成2cm的块状； 胡萝卜，青椒也同样切成和猪肉差不多大小，直接使用菠萝罐头，记得买Chunks的哦，不但可以节省时间，还有菠萝糖水可以调制酱汁。 需要的调料： 盐，白胡椒粉，淀粉，番茄沙司（Ketchup），糖，白醋，料酒，蒜蓉酱 烹饪步骤： 1. 将切好的猪肉加入料酒，盐和白胡椒粉，一丁点儿白糖（提鲜），搅拌均匀腌制一小时以上； 2. 在猪肉里打入一个鸡蛋，搅拌均匀后，裹上淀粉； 3. 锅内油烧热后，准备将猪肉入锅内油炸； 4. 大约炸3分钟，两面金黄即可捞出沥干油分； 5. 准备二次入锅油炸，这一步骤是为了上色更漂亮，看下面这张对比图就能看出二次油炸的厉害之处； 6. 另起一锅烧水，水沸腾后倒入胡萝卜和青椒，过水一分钟即可捞出，预防青椒变色； 7. 调制酱汁，番茄沙司，白醋比例是2:1，再加入菠萝罐头里的菠萝汁，因为这款Dole的菠萝汁含有糖浆，因此就不额外加糖了； 8. 热锅冷油，加入蒜蓉翻炒，这里直接使用了李锦记的蒜蓉酱； 9. 加入调制的酱汁，冒泡后转小火； 10. 倒入炸好的猪肉，翻炒，让酱汁均匀地挂在猪肉上，接着倒入烫好的青椒和胡萝卜，继续翻炒1分钟，记得不要过久，否则青椒的颜色就不漂亮啦~ 11. 关火。倒入菠萝粒，让锅内的余温包裹菠萝，用铲子搅拌均匀。为了菠萝保持原本的鲜甜，记得不要油温过高让其变味，尽量做到每种食材都能保持原汁原味，搭配在一起吃才能有多重的味觉体验。