Chinese meat in sweet and sour sauce, fried in batter

Name: Chinese meat in sweet and sour sauce, fried in batter
Total time: 1 d 1 h 15 min
Yield: 4
Ingredients: 400 g Any meat; 2 Eggs; 0.5 cup Wheat flour; 3 tablespoon Soy sauce; 0.5 teaspoon Dry spices; 150 ml Vegetable oil; to taste Salt; 1 teaspoon Sugar

The original recipe is definitely worth including in your cookbook. I would like to introduce you to a culinary recipe, Chinese beef and Chinese pork, which will surely become a favorite in your family. Chinese meat turns out to be surprisingly soft and tender, unlike the meat dishes that we usually prepare. In general, Chinese food has always been famous for its taste.

163

11733

Avery Anderson

Recipe author

Chinese meat in sweet and sour sauce, fried in batter

Calories

449kcal

Protein

7g

Fat

41g

Carbs

22g

*Nutrition per serving

Ingredients

Servings: 4

400g

2

0.5cup

3tablespoon

0.5teaspoon

150ml

to taste

1teaspoon

Step-by-step preparation

Cooking time: 1 day 1 hr 15 mins

STEP 1
starting products
STEP 2
cutting meat
STEP 3
add spices
STEP 4
STEP 5
mix
STEP 6
preparing the batter
STEP 7
STEP 8
dip meat in batter
STEP 9
heat the vegetable oil
STEP 10
deep fry

Comments on the recipe

Sergey is from Odessa

24.10.2023

4.7

I'll share some nuances. In Chinese cuisine, batter for frying or steaming is made with the addition of starch at the rate of 1 tbsp. l. starch per glass of flour. The composition of the batter that I usually use is flour, starch, only yolks for coloring, slaking soda with vinegar, salt, water. I don't add any spices, because... they will burn out when fried. I mix everything and beat it with a mixer. There is about the same amount of water as flour. The consistency is like pancake batter. To prevent the batter from slipping off the meat when frying, bread it in flour. To do this, throw the meat into a salofan bag, along with the flour. We slowly turn here and there, open it, look. Straighten the sticky pieces; if there is not enough flour, add more. This is how you can cook pork in Chinese and beef in Chinese. As a result, after frying, you will get mini pies. Fry over high heat, turning only once. It fries very quickly.

Namira

24.10.2023

4.8

It turned out great! Thank you! I love recipes like this. I always cooked it this way before

Sergey is from Odessa

24.10.2023

4.5

And I also forgot - we cut the meat across the grain, the obligatory spices are salt, ground black pepper and soy sauce - those spices that you usually use for marinating meat. It is also advisable to use grape or wine vinegar. If you take cut meat, freeing it from all fat, films and veins, then 30 minutes is enough for marinating.

LuSey

24.10.2023

4.9

I want to try this meat, I’m sure my family will like it

LuSey

24.10.2023

4.8

delicious! everyone liked it. Now, according to the recipe, I wanted to put honey instead of sugar, but when I opened the spice for Korean salads, it already contained salt and sugar, so I only added soy sauce and that’s it. Time spent 25 hours and 15 minutes. Why so much? because the marinating time is 24 hours! 30 minutes of preparation and 45 minutes of then frying it all. As a result, we got cool meat fingers Thanks for the recipe, oh yes, and be sure to place them on a paper towel to remove excess fat

Namira

24.10.2023

4.9

thank you! Lucey I use this recipe to cook Chinese beef and Chinese lean pork

LuSey

24.10.2023

4.6