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Vietnamese cuisine making
Southeast Asian food is good. Eat crispy Vietnamese citronella pork chop.

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 want 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 and is especially delicious when curing meat. Every bite has a fragrance in your mouth. A complete collection of pork practices

Required materials: main ingredients: pork chop (pork tenderloin)

Accessories: citronella 1, 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, so that the smell of citronella is 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 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 improve the taste (it can be omitted)

4. For 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 to stay, as long as it is generally clean, for fear of affecting the taste).

5. Dip the processed pork chop evenly with dry starch, then coat it with a layer of egg liquid, and finally wrap it evenly with bread crumbs.

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 water, and the temperature is high, which can better lock the water in the pork, thus achieving the effect of crispy outside and tender inside.

7. The last step is to take out the pork chop when it is golden yellow.