두가지 맛 탕수육(하얀거 vs 노란거)

#WorldCooking (Chinese) #SweetAndSourPork #WhiteSweetAndSourPork (Old-Fashioned Sweet And Sour Pork) Hello, this is Supaki's World of Cooking. I wanted to start with Korean-Chinese cuisine, but sweet and sour pork was the first thing that came to mind. ^^ Haha. I compared the classic yellow sweet and sour pork with the modern white sweet and sour pork, along with easy recipes. What would you choose?!! 00:00 Intro 01:02 Starting with Yellow Sweet and Sour Pork (Ingredients and Preparation) 02:19 Batter and Fry 05:50 Making Traditional Sweet and Sour Pork Sauce 07:17 Starting with White Sweet and Sour Pork 08:10 Making White Sweet and Sour Pork Sauce 09:07 Tasting and Taste Comparison =================================================================================================================== Sorry for the late upload. All I do except edit, so why is it taking so long? Haha. Still, thank you to everyone who waited. I recreated the yellow sweet and sour pork as I always ate it at the Chinese restaurant in my neighborhood (Jeonpo-dong, Busan) when I was young. While white sweet and sour pork can't quite define the current sensibility, I tried to recreate something similar, recalling memories I've often seen on social media and at specialty restaurants. ------------------------------------------------------------------------------------------------------------------------------------------ When it comes to sweet and sour pork, proportions are always more important than quantity! The batter, the sauce... *First, a brief look at the differences between potato starch and corn starch. Potato starch is very white in color and has a chewy texture, like rice cake. When fried, it turns pure white. The batter is also lighter, thinner, and more crunchy. (Similar to sweet potato starch and tapioca starch.) Corn starch has a slightly yellowish color and doesn't have much of a chewy texture like rice cake. When fried, the batter has a denser consistency, and rather than a light, crunchy texture, it's more dense and firm. However, corn starch has a stronger, more savory flavor. Mixing the two will increase the density and create a slightly chewier texture, right? *Recipe Supplement 1. Vegetables - Onion, cucumber, carrot, wood ear mushroom (You can also add pineapple, cabbage, Chinese cabbage, bell pepper, fruit, etc.) Please use small amounts of each vegetable as shown in the video. Individually, they may seem small, but together they add up to a lot. 2. Meat - 320g sirloin (Forequarters [Fuji] or hindquarters [Fuji] can be used.) While the meat may seem small at first glance, coating it in starch and frying it increases the volume of the batter, increasing calories and satiety. If you use fresh meat, you don't need to remove the gamey smell and can do it right away. However, if you use frozen meat, soak it in water for about two hours to remove the blood. Otherwise, the blood will seep into the batter, causing the fried meat to turn a deep brown color and smell, resulting in a failed dish. 3. Seasoning - Salt, pepper, cooking wine (not necessary if using fresh meat). You can also add minced ginger or ginger juice. I used to always add ginger, but I've gotten tired of its flavor lately, so I just skip it. 4. Dough First, cornstarch (2), potato starch (6). Second, potato starch only (8). Traditionally, you make starch water, soak it for over 30 minutes, drain the water, and use the bean paste (soybean paste) on the bottom. However, there's no major problem with this method. It's just a subtle difference. The important thing is to fry it well! *Eggs - Some say egg yolks make fried food fluffy, but that's only a small amount, and adding a small amount is fine (the egg white is fine). You don't have to add eggs; they enhance the flavor and give the fried food a golden color. *Oil - Adding a little less than a ladleful of oil to the batter before frying will make it crispier. However, the oil in the batter will also cause the meat to lose moisture more quickly, so if you delay frying, the meat will become very tough. This requires more practice. *Water - There's a lot of talk about water in the batter, but it's okay if it's wet. You just have to fry it well. 5. Frying The temperature is usually around 180 degrees, but with the method I've provided, you can make amazing fried food without measuring the temperature or knowing the actual temperature. Frying twice is a must!! After frying the meat once and turning the batter into a batter, fry it a second time to completely evaporate any remaining moisture. This will prevent it from becoming soggy. 6. Sauce Typically, you'd fry the vegetables briefly and coarsely in oil in a pan, then immediately pour in the prepared sauce and add the starch. But that's a hassle, right? Haha. It's no different if you just make the liquid sauce first, then add the chopped vegetables, and boil. There will be a difference in the simmering flavor, but it's difficult to achieve t...