On a warm weekend afternoon, the sun shone through the curtains on Aunt LiIn the kitchen of the house. Aunt LeeWhile she was busy preparing dinner, her daughter Xiaofang was flipping through food magazines in the living room when she suddenly ran into the kitchen excitedly.

"Mom, look at this sweet and sour pork, it looks delicious!" Xiao Fang pointed to the pictures in the magazine.

Aunt Leesmiled and responded: "This, mom is the best, I'll make it for you tonight." ”

"Really? That's great! Xiao Fang's eyes lit up with expectation.

"But, Mom, what's the difference between this sweet and sour goo pork and ordinary goo pork?" Xiao Fang asked curiously.

Aunt LeeWhile cutting the meat, he explained: "The key to sweet and sour meat is the ratio of sweet and sour and the heat of the fried meat, which makes the meat crispy on the outside and tender on the inside, sweet and sour." ”

"How do you control the ratio of sweet and sour?" Xiao Fang continued to ask.

"Well," Aunt LiSmiled mysteriously, "You'll find out later." ”

At dinner, Xiaofang's father Lao Li also joined the discussion: "This sweet and sour pork, I really have a new feeling every time I eat it, sweet with sour, sweet and sour, really amazing." ”

Xiao Fang nodded in agreement: "Yes, and the skin of this meat is crispy, but the meat inside is tender and juicy, every bite is enjoyable." ”

Aunt LeeContented, she watched her family enjoy her craft, and said with a smile: "This is the taste of home, simple but warm." ”

Description:

Sweet and sour pork, a traditional dish originating from Guangdong, is loved by people for its unique sweet and sour taste and bright color. It's not just a dish, it's a piece of history, a culture. The sweet and sour balance makes people feel the richness of life in the tasting. The golden skin is wrapped in juicy pieces of meat, and every bite is the ultimate temptation for the palate. The color, flavor and shape of this dish all reveal the subtlety and profundity of Chinese cuisine.

Cooking process:

Ingredients: 10 grams of pork, 0 grams of pineapple, 0 grams of green peppers, 0 grams of red peppers, 0 eggs, appropriate amount of flour, appropriate amount of starch, 0 grams of tomato paste, 0 ml of white vinegar, 0 grams of sugar, 0 grams of salt, 0 ml of cooking wine, appropriate amount of water.

Step 1: Prepare the pork: Cut the pork into 10 cm cubes and marinate in cooking wine and salt for 0 minutes. This step is to allow the meat pieces to absorb the flavor and also remove the fishy smell of the meat.

Step 2: Flour and fry: Coat the marinated meat with a mixture of flour and starch and fry in hot oil until golden brown. Controlling the oil temperature is key, too high will cause the outside to be charred and too low will cause the meat to absorb oil.

Step 3: Stir-fry the ingredients: Cut the pineapple, green pepper and red pepper into cubes, heat the pan with cold oil, and stir-fry quickly until raw. Maintain the crisp texture of the vegetables while locking in their vibrant color.

Step 4: Mix the sweet and sour sauce: Add an appropriate amount of water to the pot, add tomato paste, white vinegar and sugar, and simmer over low heat to make sweet and sour sauce. The mastery of the sweet and sour ratio is the soul of this dish.

Step 5: Stir-fry out of the pan: Pour the fried pieces of meat and the stir-fried ingredients into the sweet and sour sauce and stir-fry quickly so that each piece of meat is evenly coated with sweet and sour sauce.

Step 6: Serve the plate: Put the stir-fried sweet and sour pork on a plate, sprinkle with a little chopped green onion to enhance the flavor, and serve.

Food Tips:

1. When frying meat, the oil temperature is controlled at about 180°C, so that the skin of the fried meat will be crispy.
2. The sweet and sour sauce should be boiled slowly over low heat to avoid burnt sugar and affect the taste.
3. Stir-fry quickly to avoid breaking the meat and maintain its integrity.
4. The choice of pineapple is also crucial, as fresh pineapples can add more fruity flavor to the dish.

Regional gastronomic differences:

Sweet and sour pork has different flavor variations in different regions. In Guangdong, people pay more attention to the balance of sweet and sour, while in Sichuan, more chili peppers may be added to increase the spiciness. Sweet and sour pork in the north may be more sweet, while the south is more likely to be moderately sweet and sour. These differences reflect the diversity and regional characteristics of Chinese food culture.

Gastronomy Science:

1. Pork is rich in protein and essential amino acids, which is an important source of nutrition for the human body. When choosing pork, you should choose the meat that is tender and bright red in color, so that the pork is fresher.
2. Pineapple contains a lot of fruit acids and vitamin C, which not only adds flavor to the dish, but also aids digestion. When buying pineapples, you should choose pineapples with golden skin and aroma, which are more ripe and sweeter.
3. The history of sweet and sour pork can be traced back to the Qing Dynasty, when court chefs created the dish to cater to the tastes of the royal family. It's not just a dish, it's a testament to history.
4. When cooking sweet and sour pork, it is key to control the ratio of oil temperature and sweet and sour. Too high the oil temperature will cause the outside to be charred and the inside will be raw, and the improper ratio of sweet and sour will affect the overall taste.

Culinary Extension:

1. Red braised meat: With pork belly as the main ingredient, add soy sauce, sugar, cooking wine and other seasonings, after simmering over low heat, the meat is crispy, the color is red and bright, it is a classic in rural cuisine.
2. Cooking process: cut the pork belly, blanch to remove the blood foam; Add oil to the pot, add rock sugar and fry until the sugar is colored; Add the pork belly and stir-fry to color; Add seasoning and water and simmer over low heat until the meat is crispy.
3. Sauerkraut fish: With grass carp as the main ingredient, with sauerkraut, chili pepper and other seasonings, the fish is fresh and tender, the sauerkraut is crisp, sour and spicy and delicious, it is a special dish in the rural cuisine.
4. Cooking process: Grass carp scaled, gutted, sliced; Shred the sauerkraut and cut the pepper into sections; Add oil to the pot, add the sauerkraut and chili pepper and stir-fry until fragrant; Add the fillets, stir-fry quickly, add seasonings and cook until the fillets.

Conclusion:

With its unique sweet and sour taste and golden color, sweet and sour pork has become a popular traditional delicacy. Although the cooking process is simple, each step requires careful work to make the best wontons with the best taste and flavor. Try this dish at home, not only to enjoy the fun of cooking, but also to give your family a taste of authentic hometown.