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Sweet and Sour Pork Tenderloin is a classic Chinese dish, and its unique sweet and sour taste is well-loved by the public. Below we will introduce in detail the method of making sweet and sour pork tenderloin, its nutritional value, and the precautions during the production process to help you better understand this delicacy.

1. How to cook sweet and sour pork tenderloin

Materials:

300 g pork tenderloin

1 egg

Starch amount

Salt amount

Cooking wine

Light soy sauce

Appropriate amount of white sugar

White vinegar

Tomato sauce

Onion, ginger and garlic

Vegetable oil

step:

Wash the pork tenderloin, cut into small pieces, add appropriate amount of salt and cooking wine and marinate for 10 minutes.

Beat in an egg and stir well so that the surface of the meat is evenly coated with egg liquid.

Put the meat pieces coated with egg liquid into starch so that the surface is evenly coated with starch.

Pour an appropriate amount of vegetable oil into the pot and heat it to 60% hot. Put the meat pieces coated with starch into the pot one by one and fry until golden and crispy. Remove from the pot and drain the oil for later use.

In another pot, add a small amount of vegetable oil, add chopped onion, ginger and garlic and stir-fry until fragrant, then add appropriate amount of tomato sauce and stir-fry evenly.

Add appropriate amount of sugar and white vinegar, continue to stir-fry evenly to make the sweet and sour sauce become thick.

Pour the fried meat into the pan and stir-fry quickly and evenly so that the sweet and sour sauce is evenly coated on the meat.

Finally, sprinkle some chopped green onions for garnish and serve.

2. Nutritional value of sweet and sour pork tenderloin

The main ingredient of sweet and sour pork tenderloin is pork tenderloin, which is rich in nutrients such as protein, fat, vitamin B1, B2, etc. The protein content in pork tenderloin is high, and it is high-quality protein, which is easy for the human body to digest and absorb. In addition, the fat in pork tenderloin is mainly unsaturated fatty acids, which helps to lower the cholesterol level in the blood and is beneficial to cardiovascular health.

The seasoning of sweet and sour pork tenderloin also contains certain nutrients. For example, white sugar can provide energy, white vinegar has the effect of promoting digestion, and tomato sauce is rich in vitamin C and antioxidants.

However, it should be noted that sweet and sour pork tenderloin uses more oil and sugar in the cooking process, so the calories are relatively high. For people who need to control their weight or have diabetes, they should eat it in moderation.

3. Precautions for making sweet and sour pork tenderloin

Choose fresh pork tenderloin, which has tender meat and better taste.

When cutting the meat, try to keep it in even sizes so that it is heated evenly when frying.

When marinating meat, you can add some cooking wine and light soy sauce to increase the aroma and taste of the meat.

When coating with starch, make sure that the surface of the meat is evenly coated with a layer of starch, so that the fried meat will be more crispy.

When frying meat, the oil temperature should not be too high to avoid being burnt on the outside and raw on the inside; nor should it be too low to avoid the meat absorbing too much oil.

When frying the sweet and sour sauce, pay attention to the heat to avoid burning it.

When stir-frying the meat at the end, move quickly to avoid overheating and becoming tough.

If you want the sweet and sour pork tenderloin to be brighter in red, you can add a small amount of food coloring when frying the sweet and sour sauce.

The sweet and sour ratio of sweet and sour pork tenderloin can be adjusted according to personal taste. If you like a stronger sour taste, you can add more white vinegar. If you like a stronger sweet taste, you can add more white sugar.

After the sweet and sour pork tenderloin is cooked, it is best to eat it while it is hot for the best taste. If it is cold, you can heat it in the microwave before eating.

In short, sweet and sour pork tenderloin is a delicious Chinese dish, but in the process of making it, you need to pay attention to the selection of ingredients, the cooking time and the combination of seasonings to ensure the quality and taste of the finished product. At the same time, you should also pay attention to eating in moderation to avoid consuming too much calories and fat. By mastering the correct methods and precautions, you can also easily make delicious sweet and sour pork tenderloin at home.

There is no fixed standard for the ratio of sweet and sour pork tenderloin, it can be adjusted according to personal taste preference. Generally speaking, the common ratio of sugar to vinegar is 2:1 or 3:1. In other words, if you use two spoons of sugar, you can use one spoon or one and a half spoons of vinegar.

However, this ratio is not absolute, you can increase or decrease the amount of sugar and vinegar according to your taste preferences. If you like a stronger sour taste, you can increase the proportion of vinegar; if you like a stronger sweet taste, you can increase the proportion of sugar.

In addition to sugar and vinegar, you can also add some other seasonings according to your personal taste, such as soy sauce, cooking wine, ketchup, etc. to enrich the taste of sweet and sour pork tenderloin. When preparing sweet and sour sauce, it is recommended to try it once according to the above ratio, and then fine-tune it according to your own taste to find the sweet and sour ratio that suits you best.

To make sweet and sour sauce more delicious, consider the following aspects:

1. The ratio of sugar to vinegar: The ratio of sugar to vinegar is the key to sweet and sour sauce. Generally speaking, the ratio of sugar is slightly higher than vinegar, which can make the taste more balanced. You can adjust the ratio appropriately according to your personal taste to find the taste that suits you best.

2. Add other seasonings: In addition to sugar and vinegar, you can add some other seasonings to increase the flavor of the sauce. For example, a little soy sauce can increase the saltiness and umami, ketchup can increase the color and sweet and sour taste, minced garlic, minced ginger, etc. can increase the aroma.

3. Control the heat: When cooking sweet and sour sauce, it is very important to control the heat. Generally speaking, boil the sugar and vinegar over medium-low heat first, then turn to low heat and simmer slowly to make the sauce more rich. Be careful not to cook it for too long to prevent the sugar from caramelizing and affecting the taste.

4. Thickening Techniques: Thickening is the key step to thicken the sweet and sour sauce. You can use an appropriate amount of water starch for thickening, but be careful not to use too much to prevent the sauce from being too thick. When thickening, pour the water starch slowly and stir constantly to make the sauce evenly heated and form a smooth texture.

5. Personalized adjustment: You can make personalized adjustments to the sweet and sour sauce according to your taste preferences. For example, if you like a stronger sour taste, you can increase the proportion of vinegar, and if you like a stronger sweet taste, you can increase the proportion of sugar. You can also try adding some condiments such as chili sauce or mustard to increase the layering of the sauce.

In short, to make the sweet and sour sauce more delicious, you need to pay attention to the ratio of sweet and sour, add other seasonings, control the heat, master the thickening skills, and make personalized adjustments according to personal taste. Keep trying and improving, and I believe you can make a satisfying sweet and sour sauce.

As the sweet and sour sauce cools, its flavor may change slightly, but it will not completely lose its original flavor.

As the sweet and sour sauce cools, the sugars in it will gradually crystallize, making the sauce taste slightly stickier. At the same time, the sour taste of the vinegar will become more prominent as the temperature drops. Therefore, the sweet and sour sauce may feel sweeter and more sour after cooling than when it was hot.

Additionally, the aroma in the sweet and sour sauce may also be weakened due to the lower temperature, making the overall flavor not as rich as when it was hot.

In order to maintain the best taste and flavor of the sweet and sour sauce, it is recommended to heat it to a suitable temperature before eating. This can melt the sugar and restore the fluidity of the sauce, while also enhancing the aroma and making it more delicious.

Of course, if you prefer to eat it cold, you can also enjoy the cold sweet and sour sauce directly. Just be aware that due to the difference in taste and flavor, you may need to adjust the ratio of sugar and vinegar again according to your personal taste to get the best taste.