탕수육이라고 다 똑같애?? 안보면 후회/이건 찐~이다/ 대박 중국집 사장님의 탕수육 레시피 전격공개~

#Tangsuyuk #Recipe #Fried The recipe I'm teaching you today is the easiest to make at home, yet it's a timeless, professional recipe that's as timeless as it gets. I hope you'll be successful and have a sweet and sour year, just like tangsuyuk. *Caution: Always be careful with oil when frying. When mixing the meat with starch, be careful not to leave lumps of starch in the mixture, as this could splatter and cause burns. Ingredients ================================================================ Pork - 250g Cooking Oil - For Frying - 1L / For Sauce - 15ml Potato Starch - 1 Paper Cup - 170g Sauce Water - 80ml Sugar - 80ml Brewed Vinegar - Acidity: 6-7% - 60ml Soy Sauce - 15ml Minced Ginger - 5g Lemon - 1 5mm Slice - 10g *There are no specific instructions for the remaining vegetables or fruits, so feel free to use whatever you have at home. Cooking 1. Pour water into the starch -- starting at 35 seconds into the video -- The first thing to do is pour water into the potato starch. Never stir here. 2. Slicing the meat -- starting at 52 seconds into the video -- Once you've finished slicing, it's not important what you add to the meat before frying. The most important thing is to remove the blood. If you remove the blood well, you can fry the meat without any odor. 3. Slicing the vegetables -- starting at 1:32 seconds into the video -- Only use vegetables that can be eaten raw and use sparingly. Usually, when making sweet and sour pork sauce at home, you add a lot of vegetables and simmer them with the sauce, but this is a very basic method. Doing so will completely wilt the vegetables, making it unappealing. It also dilutes the original flavor of the sauce and makes it cloudy. 4. Fry over high heat -- Remove water and blood from meat 1:59 / Coat meat with starch 2:19 / Deep-fry 2:50 / Second fry 3:44 Drain the meat, drain, and use a paper towel to remove any remaining water and blood. Discard the topping, scoop out the starch with a spoon, and mix well with the meat. -The starch must be well-dissolved and free of lumps to prevent splattering during frying. The ideal temperature for frying meat is 160-170 degrees Celsius. Touch with your hand to feel the heat. Stir the oil first, then add a single dot. If it floats, the temperature is right. Add the meat one by one, clumping it together evenly. 6. Make the sauce -- 4:10 in the video First, add the oil, then the minced ginger, soy sauce, water, sugar, and vinegar. Once boiling, gradually add the water and starch mixture (1:1) and stir. The worst thing you can do is add too much starch and the rice cake will become too thick. The sauce will thicken as it cools, so a little thicker is actually better. 7. Summary (from 5:15) 8. Review (from 5:25) 9. Description of Meat Cuts (from 5:51) For those curious, here's a cookie video. ================================================================= As many of you know, the Chinese characters for "tangsuyuk" (sweet and sour meat) are sugar and vinegar, respectively, meaning "sweet and sour meat." It's self-explanatory. The origins of tangsuyuk lie in the aftermath of the Opium Wars between the Qing Dynasty and Britain. There's a story that it was created to make a comparison between the British, who loved meat but were clumsy with chopsticks. It's worth noting. And guo bao rou, also known as glutinous rice tangsuyuk. I've spent a long time teaching Korean-style Chinese cuisine to local chefs. Meanwhile, I also learned quite a bit about local cuisine... Not just local cuisine, but also in Korea... They fry glutinous rice tangsuyuk with potato starch instead of glutinous rice flour... LOL. Just for reference, glutinous rice flour produces a much lower quality fry than potato starch... This is getting too long lol. Please look forward to the next video~~ Thank you for watching. If you enjoyed today's video, please subscribe and like! It really helps me out.