这个做的是真的好

梦回北京❤尤其是在春光明媚时。老口味难得，现在就是老字号餐厅也难有。一直怨电炉没火苗没法大火炒菜，看来还是自己厨艺不精😂受教了！

Спасибо! Очень вкусно 😍

我浙江的，从小到大都吃老式糖醋汁，我印象中，茄汁调法都是北方的。上海也是老式糖醋汁。

姆们真不需要番茄酱，就需要酱油糖醋里脊😊

这版真是童年最好的回忆

谢谢您细致的教程，尤其是温度标注150度，对于我爱用温度计测油温的人来说特别好用。希望能把肉、汁的用量再细化成克数，这样用厨房秤称出来，可以做到最大化的复制你的教程

再您这里学习了勾芡的做法。谢谢。

🎉

这也太馋人了吧 流口水🤤 想做想吃

@yingbowang4757

3 жыл бұрын

哈哈哈，试试吧

渤哥这每道菜我现在都不能落下了

口太正了，感觉像南城的孩子，我宣武的，你们现在在哪城市啊？

老师，醋是甜醋吗❓

可以做个拔丝山药吗

你这么嫩的豬肉，竟然加入泡打粉？开完笑！

Hi, this looks delicious, can anyone translate the list of ingredients please?

@changxiaofu9463

2 жыл бұрын

Hi there, here are the translation for the ingredients: Raw ingredients: - pork tenderloin 500g - spring onion - garlic - ginger The seasoning used when marinating the pork: - salt 1g - ground white pepper (pinch) - Shaoxing rice wine (probably a teaspoon) - ginger and spring onion juice about 2 tablespoons - plain flour and cornflour in a 1:1 ratio - baking powder 1g - some water to make the batter - some cooking oil at last (to make the batter more crispy) Make sure the batter can stick onto the pork strips before deep-frying Sweet and sour sauce: - a little amount of finely chopped spring onion, garlic, and ginger - salt 1/2 teaspoon - ground white pepper (pinch) - Shaoxing rice wine 1 tablespoon - Dark soy sauce 1 tablespoon - Rice vinegar 1/2 cup - Granulated sugar 1/2 cup - Water 1/2 cup - Cornflour 3g Frying: - first fry at 150ºC for 2 minutes - second fry at 180ºC until golden Making the dish: - some cooking oil in the pan - boil the sauce (he used about a cup) and keep stirring - until the sauce is shiny and thickened - add some hot oil to make the sauce extra shiny and smooth - when big bubbles appear, add in the fried pork strips - toss the pan to mix well - garnish with white sesame

@marioreyes2851

2 жыл бұрын

@@changxiaofu9463 thank you so much!

@williamfotiou7577

2 жыл бұрын

@@changxiaofu9463 thank you very much!