3 minute quick fix delicious Kwai cha

3 minute quick fix delicious Kwai cha

Introduction:

Carnivorous dish, which is specially made for three meat animal at home, is Kwai Tai and delicious. Shacha sauce is a kind of mixed condiment originated in Chaoshan and popular in Fujian and Guangdong provinces. The color is light brown, paste like, with garlic, onion, peanuts and other special complex flavor, shrimp and soy sauce of the compound fresh salty, and slightly sweet, spicy. Satay is also called Satay in Southern Fujian, Chaoshan and Taiwan. Chaoshan Shacha sauce is used here. Chaoshan Shacha sauce is a kind of deep fried peanut flour, diluted with boiled peanut oil, peanut butter and sesame butter, mixed with fried garlic paste, onion powder, shrimp paste, bean paste, chili powder, five spice powder, rutin powder, grass fruit powder, ginger powder, chive powder, coriander seed powder, mustard powder, shrimp powder, Geranium leaf powder, clove powder, citronella powder and other spices, supplemented with sugar, soy sauce, coconut milk, garlic powder, garlic powder, garlic powder, garlic powder, garlic powder, garlic powder, garlic powder, garlic powder and other spices Salt, monosodium glutamate, chili oil, stir fry thoroughly with low heat, take out, cool and put into a clean jar, take with you. Chaoshan Shacha sauce is more fragrant than Fujian Shacha sauce. It can be used in many dishes such as stir frying, fire bureau, stewing, steaming and so on. The sauce itself contains salt, so instead of salt, the dish uses half a teaspoon of sugar to neutralize the pungency of the sauce, making the taste more hierarchical and rich, and making it easier for non spicy children to accept. In fact, this dish is not enough for Father Bear and two cubs to eat. However, meat and vegetables should be controlled. It's not good to eat too much. If enough is enough, it will have endless aftertaste. A whole plate is full of tender, sweet and spicy meat. Is it really enjoyable to eat? "

Production steps:

Step 1: slice the pork evenly, wash off the blood and drain the water

Step 2: pour a little oil into the pan, ladle in a tablespoon of Sha Cha sauce, and heat over low heat

Step 3: stir up the sauce with a shovel, mix it with the oil, stir fry the flavor and turn to high heat

Step 4: add hot oil into the sliced meat and stir fry quickly

Step 5: immediately pour in half a teaspoon of sugar after the meat changes color

Step 6: stir fry well, pour in starch water, make the meat covered with juice, sprinkle with scallion, then out of the pot

Step 7: finished product

Materials required:

Tenderloin: 200g

Shacha sauce: 1 tablespoon

Sugar: half a teaspoon

Salad oil: a little

Scallion: a little

Starch water: right amount

Caution: 1. This dish should be quick and Kwai fried, so it should be coherent when frying. So sugar and starch should be prepared beforehand, so that it doesn't need to be fried. The delay time will cause the meat to be fried and not tender. 2, when it comes to step 5, it may be a bit scorched. It can add a little bit of water, but not much, about a tablespoon. Starch water

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy