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精挑里脊切成丁，醬料酸甜炸復(fù)烹。
形似櫻桃粒粒飽，味因糖醋顆顆濃。
命題詩是真的太好寫了，打油一樣、張嘴就好。雖然不像AI那樣能夠速成，但是可比AI有靈魂有意思多啦！
做一個有情調(diào)的吃貨，把每一種美食寫成小詩，何嘗不是一種樂趣！
這個酸甜口的肉菜，以里脊肉為主要原料，所以口感上接近糖醋里脊。只是表現(xiàn)形式略有不同。

用料

里脊肉

300克

3克

料酒

20克

玉米或土豆淀粉

25克

面粉

25克

泡打粉

4克

炸油

500克

香醋

20克

白糖

30克

蕃茄醬或濃縮橙汁

50克

清水

40克

糖醋/橙汁櫻桃肉的做法

里脊肉300克

切成1.5厘米見方的方丁

淘洗一下去除血腥

倒入鹽3克、料酒20克，抓勻腌制10分鐘

調(diào)一下糖醋汁：香醋20克、白糖30克、清水40克、蕃茄醬（或濃縮橙汁）50克，攪拌均勻即可

炸制之前，給腌過的里脊肉加入玉米或者土豆淀粉25克、面粉25克、泡打粉4克，攪拌均勻

覺得單純加粉類太干了攪拌不動，可以加30克配方之外的清水

油溫6成熱，170度左右，潮濕的木筷子插進(jìn)去周邊冒泡泡，把腌制好的肉，一塊一塊迅速下入油鍋，中火炸肉3-5分鐘

最后快熟的時候，大火猛炸，炸至焦黃干脆撈出

如果沒有及時去裹糖醋汁，則需要注意：在裹汁之前，高溫復(fù)炸一遍
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