Chinese Restaurant Burnaby Hastings | Sweet-And-Sour Pork With Pineapple

Chinese Restaurant Burnaby Hastings |  Sweet-And-Sour Pork With Pineapple

Chinese Restaurant Burnaby Hastings |  Sweet-And-Sour Pork With Pineapple


Dish History: Chinese Restaurant Burnaby

On the one hand, because Europeans and Americans were the first to contact Guangdong in China during the Qing Dynasty , and it is logical that they were the first to contact Cantonese cuisine , and they like sweet and sour tastes, so sweet and sour pork is very popular among them. The Cantonese were also the first Chinese to live in Europe and the United States, and they opened Cantonese restaurants there, which made sweet and sour pork popular. Many restaurants in Chinatowns around the world now serve sweet and sour pork, usually with white rice or fried rice.
On the other hand, sweet and sour pork is also a very common dish in restaurants , tea restaurants and fast food restaurants in Hong Kong.


Dish Legend: Chinese Lunch Box Delivery Brentwood Burnaby

There are two legends about the name of sweet and sour pork. The first legend refers to the fact that this dish is named because it is cooked with sweet and sour sauce. The second legend is that this dish has a long history, so it is called "ancient meat", and the later homophony is transformed into "sweet and sweet meat".

Pineapple Sweet and Sour Pork

Cooking steps: 
1. Cut the tenderloin into 1.5cm square pieces, add 1 tablespoon (15ml) of soy sauce , a little black pepper , 3g salt, 3g starch, 1 tablespoon oil (15ml) and marinate for 30 minutes. Cut the pineapple into pieces the size of the meat. Green and red peppers are cut into pieces.
2. Add the beaten eggs to the marinated meat and mix well. Roll the meat pieces in the flour to coat them evenly. Shake off excess flour in a sieve. Fry in oil for 3-5 minutes until 8 mature. Remove and drain oil.
3. 3 tablespoons of tomato paste (45ml), 2 tablespoons of rice vinegar (30ml), 1 tablespoon of soy sauce (15ml), 1 tablespoon of sugar (10g), 100ml of water, mix well to make a sauce for later use. Water starch reserve. Heat the pan without pouring oil. Pour in the sauce, bring to a boil over medium heat until bubbling, pour in the water starch, mix well, and cook until slightly thickened.
4. Pour in the meat, pineapple, green and red peppers and stir fry quickly to make it evenly hang the sticky juice.

Food Nutrients: Chinese Food Delivery Burnaby 

energy 133 kcal
protein 13.7g
Fat 6.3g
cholesterol 43 mg
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