How "traditional" is the Chinese food in the Olympic Village? Look at this, more than 80 roast ducks are consumed in one lunch, more than 100 kilograms of dumplings are consumed in one day, and 3 tons of Yangzhou fried rice are consumed in two days. Yangzhou fried rice...
Don't be too "excellent"! Athletes from various countries have become experts in "eating and broadcasting", and the United Kingdom even sent chefs to China to "copy their homework"! Let’s take a look at what kind of Chinese food is the most delicious in the eyes of foreigners.
First of all, Sweet and Sour Pork
It is famous for its sweet and sour taste, crispy on the outside and tender on the inside. It has captured the hearts of thousands of girls and is favored by foreign friends. Each one looks like Cheng Liang wrapped in glass, Cheng Liang bites it and it is crispy.
Ingredients: Cut the tenderloin into strips, add a little salt, pepper, cooking wine, and mix well. Chop the garlic into foam and set aside. Use 3 spoons of white sugar and 3 spoons of white vinegar to prepare sweet and sour sauce for a better sweet and sour taste.
manufacturing steps:
1. To make the paste, first beat an egg, grab a handful of flour, put 1/3 of the starch, and add a little baking powder. Add water several times, stir into smooth yogurt, pour in oil and mix well. Coat the meat in batter and fry.
2. Heat the oil to 40%, then put the meat strips into the meat strips. After bubbling, fry slowly until it forms. Remove and control the oil. When the oil is 50% hot, fry again for 30 seconds and take out the brick-red meat strips. Raise the oil temperature to 60% again before frying, so that the meat strips are crispy on the outside and tender on the inside without becoming soft.
3. Leave the oil in the pot and add two spoons of tomato paste. Stir-fry until the oil turns red, then add the sweet and sour sauce to cook out the sweet and sour taste. Then saute the second half of the raw garlic powder until fragrant, thicken the sauce and collect the juice, then add the meat strips and the remaining garlic powder, and quickly stir the pot evenly.
