Pork chop cake
By VicentaLakin
Shanghai's classic cuisine is definitely called a strange, fried ribs, a little salty meat, but it's accompanied by a sweet, sour cake! The oldest and most popular in Shanghai should be “frequently arrived”. In 1921, the founder, Ho See-de, set up a stall at the Bluewigau Road (now 177 on the south road of Tibet) where three and a half tables, several benches, an iron pot and a stove were used to make a delicious snack belonging to Shanghai. And I love this little diet, where the pork chops are big and thin, and the buns are fried with gold and yellow, and they bite on the fragrances, soak, brittle, soft, sour and sweet and sweet, and they're full of pretzels
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- senior
Steps for Pork chop cake
1
It's supposed to be pork chops, but I don't want to bite the bones, and it's younger, so I picked the ridge. Cut the rib, cut the middle. My pot is small, it's split into two pieces. If it's big enough, it can't be cut apart。
2
Slashed repeatedly with knives across, vertically and tilted。
3
With the sharp edge of the knife, the muscular fibers on both sides are punctured against the muscle texture, and with the knife the body becomes thinner and bigger. This process can be repeated。
4
It's the same period of spinal flesh, and you can see that the beat is much bigger than it was, and certainly much thinner。
5
Piggy chops are made, and a few salts, sugars and peppers are thrown on both sides with their fingers。
6
A few massages of 15 minutes covered membrane pickles, and the heat can be placed in the freezer layer。
7
After the pig's pickle was made, the two sides covered with starch。
8
And put it in egg fluid。
9
The last two sides were wrapped in bread buns, and the extra buns were shivered and replaced。
10
Half the boiler heats up to about 150°C and turns into a small fire。
11
Tired fingers are not torn open, and boiled to the surface hard, slightly swelled and leached. Tied fingers are not torn apart to simulate big cakes, which are the first ones, but are rarely sold now。
12
Of course, it's easier to eat by tearing apart a little bit. Don't blow the cake too long, or the cake will burst and be safe。
13
The pork chops are then blown, the temperature is slow, the pork is matured, and the high temperature is repeated to make the surface fragile。
14
And one more sauerkraut, vinegar, white sugar, starch, and another one to two large spoons of water, all mixed up。
15
A little fire can get to the point where the sauce is thick, and it's important to keep mixing。
16
You can cut the pork chops or you can not cut them; the sauce can either go up or you can eat them. If there's another bowl, it's better
17
This one's for the whole old cake. It's not so pretty, but it's more fun。Pork chop cake Make Tips
1. The real tiara cake is made of pork chops, and the tiara cake is also made of long strips, except for the fact that most of the small town now sells small cakes with thick fingers, which are difficult to separate because it is difficult to stick together because it is not dry. 2. The pork chops must first mature at a low temperature of about 150°C for about one minute, but not absolutely, so that the pork chops are less likely to blow up, and the thick ones will be a little longer. It's about 200 °C, so it's just a little bit softer to the surface. I've been burned several times and I'm safe. The sharp edge of the knife cuts muscle fibres and does not shrink too strongly when blown up。