"What? Meat, even with pineapple? "- you will be surprised. That's right! Cantonese cuisine is famous fruit and vegetable combinations with meat. And it is incredibly delicious!
Tender flesh that is on top of crunches, but inside is very juicy. It would seem that porosyatinku cooked in batter, but it shines through a thick sauce. And indeed the starch shell is completely different.
Pork in sweet and sour sauce in Chinese with pineapple
Although pineapple and enough sweet fruit even in canned form, but it will only complement the dish and give refinement.
We need:
The flesh of pork - 400 g.
Pineapple rings - 4 pcs.
Sugar - 4 tbsp. l.
Soy sauce - 2 tbsp. l.
Rice vinegar - 2 tbsp. l.
White wine - 100 ml
Corn starch - 2 tbsp. l. + 5 v. l.
Egg - 1 pc.
Bulgarian pepper - 1 pc.
Tomato paste, white wine - 1 tbsp. l.
Fresh ginger - 1 plastic.
Sunflower seed oil - 0.5 glass.
Preparation:
1. Soft, washed and cut into the flesh obsushennuyu three-centimeter squares.
2. Now you need to marinate meats.
In a bowl pour the wine and soy sauce (1 tbsp. l.), to drive the egg and combine all this with starch (2 tbsp. l.). Beat well, and the resulting mixture is send the meat on the quarter hour.
3. At this time, you can prepare filling, fruit and vegetable components.
In a separate cup combine the remaining soy sauce, tomato paste, vinegar and sugar. Plastic straws chop ginger and pepper and pineapple rings identical small squares.
4. On a cutting board to pour out the rest of the starch and roll it marinated pieces of meat.
5. As the Chinese prefer to cook in a wok, it would be nice not to retreat from their traditions.
Heat the oil in it and the piece quickly send pieces of meat to brown. It is best sliced split into two parties for this process to all evenly fry 3-5 minutes.
Be sure to stir continuously to starch crust from sticking to the adjacent pieces.
6. Roasted flesh to fish with a slotted spoon or wire shovels, and drain the excess oil from the surface.
7. From the wok, drain the oil, leaving only a little, and a couple of minutes to fry it with pepper pineapple and ginger. Only a couple of minutes of roasting at high heat to get ready cubes half - top a little soft, but the inside remained almost fresh.
Vegetables do not have to fry! In Chinese cuisine, they are always half-finished.
Then pour them refuel and then for another 2 minutes.
The heat will not turn down! Everything is cooked only on high heat - is the specificity of the national cooking.
8. Add to the vegetables and meat pieces with vigorous stirring the resulting warm meal for one minute.
9. Serve as a side dish with rice, as well as their own.
If you decide to serve with rice, then cook it better without any additives, just a little salt. In China, rice is served in small cups, such as bowls.
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