Chilly onion and ginger pork chop
By VicentaLakin
Recipe Recommendations
- pork chops appropriate amount
- bread crumbs appropriate amount
- white sesame appropriate amount
- chives appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- chili powder appropriate amount
- Natural spice powder appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- cooking oil appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Chilly onion and ginger pork chop
1
Meat processing of pork chops: After removing blood and washing the pork chops, use a knife to cut off the soft tissue fascia layer to avoid curling and shrinking during frying. Use the back of the knife to form a cross horse-riding method to beat, and then use the knife surface to pat the meat large and fluffy the pork fiber,
2
Pork chops, onion and ginger flavor juice configuration: Select a container of the right size, add chopped green onion, shredded ginger, pepper, salt, monosodium glutamate, and starch.
3
Then, add appropriate amount of cooking wine and water and stir well to fully blend the onion, ginger juice and condiments into the juice. Then, put it in the refrigerator and chill for a while. This method will cause heat and heat exchange when making pork chops, and the pork chops are easy to taste. The sauce configuration of fried pork chops can be adjusted according to the season, and more ginger can be added appropriately in spring and summer.
4
Pork chops grouting method: After taking out the refrigerated pulp juice, hang the loose pork chops repeatedly to make the pulp juice fully penetrate into the fleshy fiber.
5
After preliminary hanging, soak the pork chops in the juice and wake up for a while to make the pork chops flesh fiber absorb the juice and expand.
6
Configuration of spicy bread crumbs: Select medium-grain bread crumbs, add appropriate amount of white sesame seeds, natural spice powder, and paprika powder, and then mix well.
7
Method for adhering powder to the pork chops: Put the pork chops with good pulp (the thickness of the pork chops will be doubled after grouting), add the bread crumbs and shake them slightly to fully cover one side with the bread crumbs.
8
After turning the pork chops over, use the same method to fully cover the pork chops with bread crumbs. It is best not to press the bread crumbs by hand during the powder sticking process, so that it can naturally hang the powder. Otherwise, the surface of the fried pork chops will lack grains.
9
After sticking the powder, stack the pork chops on the side dish and wake up for a while, so that the bread crumbs gradually moisten and stick to the pork chops.
10
Method for frying pork chops: When frying pork chops at home, the amount of oil should be similar to the thickness of the pork chops. The size of the stove fire should be controlled below the area of the oil, so as to avoid the rapid absorption of heat by the metal of the pot body and the temperature is too high., it is easy to evaporate over temperature during frying, affecting health.
11
Domestic pork chops can be fried twice continuously. The oil temperature of the first time can be about 50%, so that the pork chops pulp and powder layer can be encrusted and the meat meat will be braised until about sixteen-cooked.
12
The first frying must make the pulp and powder layers on both sides of the pork chop quickly encase, and if the amount of oil is too small, it can be turned over in time.
13
Continuous frying is adopted for the second time: Remove the freshly fried pork chops from the oil pan. When the oil temperature rises to sixty to sixty percent, add the pork chops to quickly fry them to golden yellow. (Continuous frying is mainly due to the small amount of oil used in family frying. If you wait for all pork chops to be oiled before frying, the frying effect will be affected due to the cooling of the pork chops.
14
[Aftertaste on the tip of the tongue] The past and present of pork chops-teach you to fry "Spicy Scallion and Ginger Pork Chops"