Introduction of fried pork chops:

Fried pork chop is a kind of fried pork chop all over the world. Originated in Vienna, Austria, it developed into a special food independently in China, Shanghai and Japan.

Vienna pork chop in Austria is bigger than a human face and is a must-have food in coffee shops. The practice is to flatten the pork to more than 70cm, soak it in champagne for several hours, then wrap it in egg liquid, match it with bread crumbs, and fry it in a pot.

Shanghai fried pork chop is a distinctive traditional snack, which is wrapped in China's coarse flour without bread crumbs and needs to be seasoned with spicy soy sauce. Japanese fried pork chop is an exotic food in Japanese cuisine. Wrap it in flour first, and then serve it with bread crumbs. Instead of squashing the meat, it pays attention to the thickness of the meat.

The practice of frying pork chops all over the world has a long history, and the charm of these special foods can also be felt in the production process. Suitable for patients with deficiency of both qi and blood and yin deficiency; Use with caution for those with damp heat and phlegm stasis; Obesity and hyperlipidemia should not eat more.

Production method:

1. Beat the inner muscle with the back of a knife or a meat beater to make it slightly thinner and cut off the irregular meat around it. Each piece of meat had better be about the same size, and the beating force should not be too heavy or too thin, otherwise the fried meat is not thick enough to eat.

2. Take two pieces of meat with similar size and put a ham on the meat. Ham is smaller than meat.

3. Fold another piece of cheese, which is smaller than meat.

4. Apply a circle of raw powder around the inner muscle. If it is too dry and sticky, you can dip it in a little water.

5. Then put the two pieces of meat together and press the outer ring with a little force, otherwise it will easily spread out when frying, and the cheese will leak out, so it is best not to bulge in the middle of the meat.

6. Dip the meat in a layer of flour and dip it evenly. Pat the pulp gently when you pick it up and pat off the excess flour.

7. The meat stained with flour is covered with egg liquid.

8. finally, put a layer of bread crumbs. When spreading bread crumbs, you can press them hard to make them stick more firmly. Press the front and back several times until no meat is visible. Pat the pulp gently when you pick it up and pat off the extra crumbs.

9. Heat oil in the pan and fry for about 3~5 minutes (depending on the size of the meat). In this process, you need to stir fry evenly. When the color is about to turn golden yellow, turn on the fire, let the oil temperature rise, let the oil in the meat be forced out (about 30 seconds), and then take it out of the pot.