AIR-CUTTERED T-BONE PORK CHOPS
By VicentaLakin
THE SO-CALLED AIR FRYING POT IS SIMPLY A HOTHEAD AT THE TOP OF THE POT THAT MOVES TO HEAT THE FOOD, WITH A MAXIMUM TEMPERATURE OF 400°F AND A MAXIMUM TEMPERATURE OF 30 MINUTES, WITH CERTAIN LIMITATIONS, AND IS RE-SET TO BE ABLE TO DO A LOT OF WORK IF THE FOOD NEEDS TO HEAT UP. IT'S EASY TO BAKE A SMALL AMOUNT OF FOOD, NOT TO OPEN A LARGE OVEN AND SAVE SOME ENERGY。
Steps for AIR-CUTTERED T-BONE PORK CHOPS
1
Fix the edges of the meat, the pork chops are too big, so let's go。
2
Knock on both sides with a pine hammer。
3
And stick both sides with a pin。
4
Draw a few knives around the meat in order to prevent its drumming in the middle of heating, as shown in figure IV, especially by frying with a pot, let alone by forgetting that step。
5
With a bowl of pork chops, a small spoon of salt and a small one-two spoon of black pepper powder, each pork chop will be even。
6
Add two large spoons of vegetable oil, rub them all, put them in storage boxes, and if they are not in a hurry, then they can be in the fridge overnight, in a hurry to cook for about 30 minutes。
7
PLACING A STEAMER IN AN AIR FRYING PAN MAKES IT HARDER TO WASH THE MEAT WITHOUT TOUCHING THE BOTTOM OF THE POT, AND THEN PUTTING THE MEAT ON THE SHELF, SETTING IT A LAYER OF VEGETABLE OIL, SETTING IT AT 400° F, FOR ABOUT 20 MINUTES, AND THEN EXTRACTING THE CONTAINERS TO SEE IF THE MEAT IS RIPE. IF THE MEAT IS SEVEN TO EIGHT YEARS OLD, IT CAN BE TURNED AND BAKED, THEN THE SURFACE WILL BE BOILED AGAIN, SETTING THE SAME TEMPERATURE, SETTING IT AT 10 TO 15 MINUTES LATER, ALTHOUGH EACH FRYING PLATE HAS DIFFERENT PLATES, DIFFERENT SPACE, DIFFERENT TEMPERATURES FOR REAL HEAT, AND DIFFERENT THICKNESS LEVELS FOR EACH PIECE OF MEAT, DEPENDING ON THE MATURITY OF THE MEAT, IN SHORT, THE MEAT WILL BE COOKED AGAIN AND COOKED。
8
Note。AIR-CUTTERED T-BONE PORK CHOPS Make Tips
ONE, THE T-HOGS HAVE MORE FRAGRANCES, WHICH ARE SOFTER THAN THE BONESLESS, AND EAT BETTER; TWO, IF THE SALT IS NOT AVAILABLE IN THE HOME, THEY CAN BE PUMPED, FRAGRANCE, FRAGRANCE, ETC., AND THEIR OWN FLESH AND MEAT MUST BE COOKED; AND THREE, THE PORK MUST BE ROASTED, AND THE DURATION OF THE STICKERS MUST BE FOR REFERENCE PURPOSES ONLY. IN ANY CASE, THE PORK MUST BE FULLY COOKED, AND EATING RAW PORK IS PROBLEMATIC。