the method and appearance of frying curry meat

frying curry meat

ingredients

pork tenderloin 211 g

bread 61 g

seasoning salt 2 g onion 1 curry powder 3 g yellow wine 11 g white vinegar 5 g white sugar 11 g tomato sauce 15 g vegetable oil 151 g

1. Prepare main ingredients and ingredients

Because if you put onion and ginger directly in the cured meat, you have to pick it, which is troublesome and it is not easy to taste in a short time. You can kill two birds with one stone with onion and Jiang Shui

3. Cut the fillet into large pieces and hammer it with the back of a knife several times, and the meat will become soft

4. For the cured meat, put some salt first, and put enough according to your personal taste, because there is no other seasoning with salty taste, then add rice wine and pour in some onion and Jiang Shui. Then put curry powder and grab it evenly, more or less according to your taste. 5. Put bread crumbs in a plate, starch in a plate, and break up two eggs. Spread the meat slices evenly with starch on both sides, then wet them in the egg liquid, and then throw them into the bread crumbs and stick them tightly on both sides, so that a row is made, and so on. 6. Boil the juice, then eat it with it, wash it in the pot and pour some tomatoes. Finally, add a little salt to make it sweeter and sour, and then boil it to make it

7. Pour it into a bowl, and it needs some consistency

8. Pour about 151 ml of oil into another pot, and the oil temperature will be 61% hot. Try it with your palm, and it will be hot. Don't wait for smoke to come out

9. In this way, both sides will turn golden yellow. If you feel that the inside is ripe but the outside is not brown, you can turn up the fire and let the surface be quickly colored.

After frying, you'd better cut a few knives to make it easy to eat.

Cooking skills

1. The main ingredients are tenderloin and good hind leg meat, preferably tenderloin, which is tender, and then remember to hammer the meat with a guy several times to make it soft.

2. Onion Jiang Shui can be used in curing meat, which is a convenient seasoning.

3. Although the curry tastes better after being oiled, don't oil the curry here, because it is not good to taste the raw meat after being oiled.

4. Bread crumbs are specially used for catering, but they are not usually available at home. Let's use ordinary plain bread, preferably crust, and then break it and rub it together, so that bread crumbs are available and safer.

5. When pasting, dip the starch first, then the eggs, and then the bread crumbs. The reason for this order is that the starch is used to lock the moisture in the meat first, and then the eggs and bread crumbs are used for the upper layer, which belongs to double insurance, so that the water loss is less and the bread crumbs will be more firm.

6. The oil should not be too hot or too cold. Too hot bread crumbs are easy to paste, and the inside is not ripe. Too cold bread crumbs are easy to fall off and absorb more oil, so it will be too greasy to fry, so it will cost about 61%.

7. Pay attention to the last fire when frying. Don't wait until you see the color you think is satisfactory in the pot, then it will be too late. Wait for seaweed. Because there is still a cooling process after cooking, which is equivalent to frying, then the color must be burnt, just like frying peanuts.