Release time: 04- 14 Editor: Cooking Bian Xiao.
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The ingredients used in this paper are: meat, pork and eggs.
Today I'm going to introduce another spice that often appears on the table in Southeast Asia, that is citronella. Citronella has a unique taste. It has a faint lemon flavor, which is especially delicious when curing meat. Every mouthful smells good. A complete collection of pork practices
Required materials: main ingredients: pork chop (pork tenderloin)
Accessories: 1 citronella, fish sauce (omitted), soy sauce, bread crumbs, dried starch, one egg, salt, sugar and chicken essence.
Practice: 1. Cut the pork chop into a width of about 1.5cm, and pat the pork chop with the back of a knife to break the coarse fiber of the pork chop, which will make it more tender and delicious.
2. Pickling In this step, pour a proper amount of soy sauce and a few drops of fish sauce into the pork chop (which can be omitted).
3. Cut the citronella into small pieces of 1cm, which can make the smell of citronella more volatile. Then add 5 grams of salt, 5 grams of sugar, a proper amount of chicken essence and white pepper, and finally wrap the cut citronella in pork chops and let it stand for half an hour to two hours. The longer it takes, the better it tastes. Finally, add a few drops of green lemon juice to taste (can be omitted)
4. When treating pork chops with delicious taste, we should pick out those citronella segments and throw them away (don't be lazy to wash the citronella with water, so the taste will be washed away, and our previous efforts will be in vain, and we don't need to pick one left, as long as it is generally clean, for fear of affecting the taste).
5. Dip the processed pork chops in dry starch evenly, then coat them with a layer of egg liquid, and finally wrap them with bread crumbs evenly.
6. Pour in the oil and wait until the oil temperature is very high before adding the pork chop. If the oil temperature is not high, the fried pork chops are already very firewood, without moisture, and the temperature is high, which can better lock the moisture in the pork and achieve the effect of crispy outside and tender inside.
7. The last step is to take out the pork chops when they are golden yellow.