Usually go to the night market, snack street has a very attractive snack, that is fried pork chops. I saw the clerk beat a fresh and thick pork chop into thin slices with a hammer, sprinkled with seasoning and marinated, then wrapped it in egg liquid and thick bread crumbs and put it in a hot oil pan. When the pigs are discharged into the pot, they float into the sky, and instantly there is a fried flavor mixed with meat.
Then the clerk put the fried pigs in bread, squeezed salad sauce or tomato sauce, sprinkled some lettuce and wrapped them up. Take a bite, it's crispy outside and tender inside, it's delicious, and you'll be full after one bite.
Today, corn also shares a home-cooked practice of frying pork chops. Once you learn it, you don't have to go out to buy it. However, what corn shares is not a hamburger-like practice, but another more delicious recipe-curry pork chop rice. This practice is so delicious that my family will eat it once every once in a while, which can save a lot of money.
Today's menu includes fried pork chops and boiled curry sauce, so we will explain the recipe in two parts, which will be more clear.
First, the practice of curry sauce
Prepare potatoes, onions, carrots, curry, salt and black pepper.
Production process 1. Cut potatoes, onions and carrots into particles of the same size, wash potatoes with clear water, drain water for later use, and then prepare curry blocks.
2. Pour olive oil into a hot pot and heat it. Stir-fry carrots until soft, then stir-fry potatoes and onions.
3. Then pour boiling water, and then add ingredients such as curry pieces and potatoes cut into small pieces, and cook quickly, so put the curry pieces together and cook for 5 minutes after the curry melts.
4. Finally, turn on the fire, add the right amount of salt and black pepper, and collect the curry sauce until the soup is thick, and the curry sauce is ready.
Second, the practice of frying pork chops
Prepare pork chops, eggs, bread crumbs, raw flour, salt, soy sauce, white pepper and other raw materials.
Production process: 1. Chop the pork chop into thick slices, and then beat it with a meat hammer or the back of a knife. The thinner and shorter the frying time, the thicker and longer it is. It doesn't matter if it's thinner or thicker, it depends on your preference.
2. Then add salt, a little soy sauce and pepper to marinate 15 minutes.
3. Wrap the marinated pork chops evenly with raw flour.
4. evenly wrap a layer of egg liquid.
5. Finally, wrap a layer of bread crumbs and gently press them to prevent them from scattering. If you like thick, you can repeatedly wrap a layer of egg liquid and bread crumbs.
6. Heat the oil to 70% heat in a hot pot. You can hold bubbles when you put chopsticks. When the oil temperature is enough, turn to medium heat, add pork chops and fry for 2 minutes, then turn over and fry for 2 minutes.
Poke the thick pork chop with chopsticks. If it can penetrate and no blood flows out, it means that the pork chop is cooked. Then fry on high fire 10 second to force out the grease and remove the oil.
7. Change the knife into wide strips according to personal preference, and the pork chop will be fried. The pork chop fried in this way can make the children next door cry.
Third, curry pork chop rice
Scoop the rice into a bowl, gently compact it, pour it into a large plate, pour in curry sauce, add pork chops, and then add boiled vegetables. Curry pork chop rice with rich curry flavor and crisp taste is ready. How's it going? Not bad.
With a bowl of keel carrot and corn soup and a cup of lemon honey water, a curry pork chop rice can be served in the store in 38 yuan, and we can cook it at home. The cost is less than 15 yuan, which is delicious, hygienic and particularly cost-effective. # What to eat in September #
Corn after dinner summary:
1, curry sauce bibimbap, potatoes, carrots and other ingredients cut into small pieces, the taste will be better, if you like, you can also put some vegetables.
2, fried pork chops should be mastered, the oil temperature should not be too high, otherwise it will be tender outside.