The content is a lengthy and complex cooking tutorial for sweet and sour pork, with the author providing detailed steps and explanations on how to prepare the dish. They discuss various techniques, including how to mix starch powder with water to create a bean paste, how to cut and prepare the pork, and how to fry the pork to achieve the right texture.
The author also shares their own experiences and mistakes, including a "fatal mistake" that resulted in the sweet and sour pork being too golden brown. They explain that this is a common issue in Chinese restaurants, where the pork is often made to look golden brown even though it's not necessary.
Throughout the tutorial, the author emphasizes the importance of using the right techniques and ingredients, and provides tips on how to achieve the perfect sweet and sour pork. They also discuss the differences between various starch powders and how to choose the right one.
Some key takeaways from the tutorial include:
* Using starch powder to create a bean paste is a crucial step in making sweet and sour pork.
* Cutting and preparing the pork correctly is important for achieving the right texture.
* Frying the pork twice is necessary to achieve the right crunchiness.
* Using the right amount of water and starch powder is important for achieving the right consistency.
* Adding vinegar to the sauce is important for achieving the right flavor.
Overall, the tutorial is a detailed and informative guide on how to make sweet and sour pork, with a focus on achieving the right texture and flavor.
Here are the key facts extracted from the text:
1. The recipe for sweet and sour pork requires a potato expert roux.
2. The roux can be made with potato starch powder or cornstarch.
3. The roux needs to be mixed with water and left to settle for at least 30 minutes.
4. The meat used for sweet and sour pork can be cut from the center or the hind leg.
5. The meat should be marinated with salt for at least 10 minutes.
6. The sauce for sweet and sour pork is made with sugar, soy sauce, and vinegar.
7. The sauce can be thickened with starch water or by adding more sugar.
8. The sweet and sour pork should be fried twice to achieve the right texture.
9. The pork should be fried for about 1 minute and then taken out to wait for a minute before frying again.
10. The sweet and sour pork can be served with a variety of vegetables, such as cucumbers and carrots.
11. The starch powder used for frying can be made from potatoes, corn, or sweet potatoes.
12. The starch powder can be mixed with water to create a paste.
13. The paste should be mixed with the meat and left to marinate for a few minutes.
14. The meat can be mixed with egg whites to help it stick together.
15. The sweet and sour pork can be served with a variety of sauces, including a simple sauce made with sugar, soy sauce, and vinegar.
16. The sauce can be thickened with starch water or by adding more sugar.
17. The sweet and sour pork can be stored in the refrigerator for later use.
18. The sweet and sour pork can be reheated by frying it again or by microwaving it.
19. The sweet and sour pork can be served with a variety of sides, such as rice or noodles.
20. The recipe for sweet and sour pork can be adjusted to suit individual tastes and preferences.