After bursting into the restaurant, the famous northeastern dish that is crispy on the outside and tender on the inside [pot meat]




For the first time, I posted a long article on Yami, and there are a few chicken jelly…




💋Write a recipe for pot-wrapped meat today. This really blows up the pot-wrapped meat sold in the tour, which is crispy on the outside and tender on the inside , you can hear the crisp sound in your mouth when you take a bite, with the sweet and sour taste, it will burst your taste buds.


🌆When I was in New York, every time I went out to eat, the color I had to order in a restaurant was pot-wrapped meat. of. I have eaten pot-wrapped meat that is thin and paper-like and coated with thick flour. I've eaten soft, not crispy pot meat at all. I have also eaten fried pork in a pot, and of course I have eaten delicious pork in a pot, but only a few times. Now that I have moved to a large rural area, I can eat everything, so I can do it all by myself. 😂😂😂


Preparation materials: tenderloin, starch, flour, salt, sugar, tomato sauce, white vinegar, water, oil, cooking wine, chicken essence, shredded ginger


1️⃣Slice the tenderloin, not too thin, about 25 The thickness of a cent coin is fine, or a toss of it is fine, because it needs to pass2 The oil was too thin, the meat was fried too dry, it was hard and not tasty. After the meat is sliced, add cooking wine, salt, and chicken essence to marinate10-15min. During the preparation of the batter, the ratio of flour and starch is 1:1, add water to make a batter, the batter should not be too dry, too dry The batter is too thick and not tasty. It's just a little thicker than normal water. I wanted to take a picture, but the batter and water are almost invisible. The marinated tenderloin slices are coated with starch on both sides, so that the meat can better hang in the batter.






2️⃣The oil in the pan is heated. I use a fryer, and the oil is directly heated to 375Fahrenheit, wrap the starch-coated meat noodles in the batter, and put them into the hot oil immediately. After the meat slices are in, they should be moved immediately to avoid sinking. Glue on the bottom. Fry the meat slices for the first time until slightly discolored, take them out and let them cool.










3️⃣Prepare while cooling2Tbsp ketchup,1white vinegar,2< /span>spoon sugar, a little chicken essence and salt, mix well and set aside. Then put the cooled meat slices into the pot for the second time and fry until golden brown.







4️⃣Fry a spoon in a hot pan, add a little oil in it, wait for the oil to be hot, then do the steps3 into the pot, then add a small half bowl and cook until thick, then add shredded ginger (I don't have ginger if I don't eat it) Put) and the meat slices that have been oiled twice in and stir fry them out of the pot












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完爆餐馆，外酥里嫩的东北名菜【锅包肉】




头一次在亚米发长篇文章，有一丢丢小鸡冻嘞…




💋今天写个锅包肉的食谱，这个真的完爆参观里卖的锅包肉，外酥里嫩，一口咬下去就能听见酥脆的声音在你的嘴里，搭配酸甜口味，完爆你的味蕾。


🌆在纽约时，每次出去吃饭，到餐馆必点的彩色就是锅包肉，吃过这种各样的。曾经吃过肉薄的跟纸似的外面裹上厚厚的面粉做出来的锅包肉。吃过软趴趴的一点都不脆的锅包肉。还吃过炸到硬的锅包肉，当然也吃过好吃的锅包肉，但是真的只有那么寥寥几次而已。现在搬到大农村来了，什么都吃到，那就都靠自己动手吧，自己动手丰衣足食。😂😂😂


准备材料：里脊肉，淀粉，面粉，盐，糖，番茄酱，白醋，水，油，料酒，鸡精，姜丝


1️⃣把里脊肉切成片，别太薄了，大概25美分硬币的厚度就行，或者在厚那么一丢丢也是可以的，因为要过2遍油，太薄了肉炸的太干了，很硬不好吃。肉切片后加入料酒，盐，鸡精腌制10-15分。期间准备面糊，面粉和淀粉的比例是1:1，加水调成面糊，面糊别太干，太干挂面糊太厚不好吃，比正常水稍微粘稠那么一点点就好，这个本想上照片的，但是面糊和水差不多拍照也看不出来就算了。腌制好的里脊肉片两面都裹好淀粉，裹淀粉是为了让肉更好的挂住面糊。






2️⃣锅里油加热，我用的炸锅，油直接加热到375华氏度，把裹好淀粉的肉面在裹一遍面糊后，马上放进热好的油里，肉片进去后要马上拨动下，免得沉底下粘上。肉片第一遍炸到微变色就好，拿出来放凉。










3️⃣放凉期间准备2大勺番茄酱，1勺白醋，2勺糖，一点鸡精和盐，搅匀备用。然后把放凉的肉片第二次入锅去炸，炸到金黄色出锅。







4️⃣炒勺热锅，加进一点油进去后，等油热了就把步骤3时准备的番茄酱汁倒入锅里，然后加上小半碗一起煮到粘稠，然后加入姜丝（我不吃姜就没有放）和二次过油的肉片进去翻炒出锅就行啦