Fillet with lemon and plum juice

Fillet with lemon and plum juice

Introduction:

"It's a low salt dish. There's no salt in the whole process. It tastes sour and sweet. Adding plum in the dish can also regulate appetite."

Production steps:

Step 1: take the middle part of the tenderloin and cut it into 3-4mm pieces.

Step 2: put corn flour and eggs in the middle and grasp well.

Step 3: add water to plum and lemon grass in microwave oven for 15 minutes. If hot water is added, the time can be reduced and filtered out for standby.

Step 4: oil pot 160 degrees, deep fry meat for about two minutes, until the surface is yellow and crisp, remove.

Step 5: add 1 tbsp of apple vinegar, 1 tbsp of sugar, 2 tbsp of tomato sauce and 2 tbsp of corn starch to the broth.

Step 6: put in the fried meat slices, boil the plum and peas, and take out the juice.

Materials required:

Take the middle part of tenderloin: About 300g

Eggs: About 50g each

Plum: 8

Lemon Grass: 5g

Cooked peas: a little

Corn starch: 2 tbsp

Apple vinegar: 1 teaspoon

Sugar: 1 teaspoon

Ketchup: 2 tbsp

Note: 1, lemon grass can not be changed to fresh lemon juice or without adding 2, tomato sauce and other seasoning dosage can be increased or decreased according to their own taste

Production difficulty: unknown

Process: others

Production time: half an hour

Taste: Fruity