Powder pork chops

By VicentaLakin

Powder pork chops
IT WAS DONE ON AN AD HOC BASIS AND WITH A GUILLOTINE, AND TODAY IT WAS DONE WITH SERIOUSNESS AND A RECIPE. PORK CHOPS TO MICRO-TRANSPARENT, WRAPS CHEESE, WRAPS BREAD, BLOWS UP TO YELLOW, BRILLIANCE SKIN, MEAT QNON, BUT FULL OF SOFT CHEESE INSIDE. THE MORE EVIL THE HAPPIER. RACHEL'S FOOD

Recipe Recommendations

  • pork chops appropriate amount
  • bread flour appropriate amount
  • cornflour appropriate amount
  • egg liquid appropriate amount
  • cheese slices appropriate amount
  • oil appropriate amount
  • barbecue sauce appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount

Steps for Powder pork chops

  • Make Powder pork chops step 0
    1
    I'm using long meat strips. Cut pieces
  • Make Powder pork chops step 1
    2
    The meat is cut into thin pieces
  • Make Powder pork chops step 2
    3
    Put the film on the tablet, release the pig, and cover it up
  • Make Powder pork chops step 3
    4
    Hit it with a crutches and break it
  • Make Powder pork chops step 4
    5
    Pork chops get thinner
  • Make Powder pork chops step 5
    6
    It's half an hour's worth of pickled up with a bottle of wine
  • Make Powder pork chops step 6
    7
    Take a piece of cheese, give it a quarter, turn it into a four-story square, put it on the side of the steak
  • Make Powder pork chops step 7
    8
    Put on the other half of the chop and press your fingers at the opening
  • Make Powder pork chops step 8
    9
    The meatloaf is filled with powder
  • Make Powder pork chops step 9
    10
    And then the egg cream
  • Make Powder pork chops step 10
    11
    Finally, the bread
  • Make Powder pork chops step 11
    12
    I don't care if you want to seal it on three sides, but there's no need for cheese
  • Make Powder pork chops step 12
    13
    The small milk pot heats up to 140-150 degrees and discharges pigs into and out of the gold, so that it can be repeated once more as much as 180 degrees. Remember to pull out your toothpicks when you eat。
  • Make Powder pork chops step 13
    14
    This is some barbecue sauce in the cheese. As compared to earlier, cheese with barbecue sauce, because of increased moisture, easier to boil, and a bit of barbecue sauce, can add to the flavor. Because of the fluidity of the sauce, it is safe to block the three openings and blow them up with toothpicks, and the sauce is not easily released。
  • Make Powder pork chops step 14
    15
    It's the effect of the pork poaching sauce

    • Powder pork chops Make Tips

    1. Any cheese with a low melting point can be used for cheese-filled pork cutlets, for example the CHEDDAR I used, as well as MOZZARELLA, CURD, etc. Using CHEDDAR makes it look nice. 2. I selected meat strips from COSTCO to make pork cutlets. 1. They are boneless, which makes them easier to work with. 2. The thickness can be adjusted as needed; for this cutlet, since it has a filling inside, the thinner it is, the better it tastes. 3. Improper frying can easily cause the crispy skin to peel off from the meat after cooking. Therefore, I perform a two-step process: the initial fry cooks the ingredients and doesn't require high oil temperature; the second fry removes excess moisture from the surface to make it crisp. 4. The fried pork cutlets can be placed on kitchen paper to absorb any excess oil. 5. Chicken cutlets can also be made this way. If you want to make plain pork cutlets, simply omit the cheese.

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