Braised pork chop
As we all know, Shanghainese have their own unique views on the pursuit of food. They like thick oily red sauce, which tastes sweet and doesn't like spicy food very much. Shanghainese usually make big ribs with braised pork, which is a traditional local food in Shanghai. If you want to make authentic Shanghai braised pork chops, you must first be very careful in the selection of materials, choose fresh pork chops as the main material, and cook them with soy sauce, soy sauce, rock sugar and other ingredients. It's time to share food in Fan Fan. Welcome to make and taste!
Braised pork chop
The making process of braised pork chop-ingredients-
Ingredients: fresh large row of 3 pieces.
Ingredients: 5 shallots, ginger 1 tablet, 30g rock sugar, and proper amount of raw flour.
Seasoning: light soy sauce10ml, light soy sauce10ml, 5ml of cooking wine, and proper amount of salt and edible oil.
Start making—
1, clean the fresh big row, and then beat the big row continuously with the back of the kitchen knife until the surface of the big row becomes soft.
2. Take a big bowl, put the processed big bowl into the bowl, add enough water, the height of the water must be higher than the big bowl, and soak for 20 minutes.
3. Wash the shallots, cut them into 5cm-long shallots with a kitchen knife, peel the ginger, cut them into ginger slices, and put them in a clean dish for later use.
4. Take a large bowl, pour in10ml of light soy sauce,10ml of light soy sauce, 5ml of cooking wine and a proper amount of ginger slices, then add a proper amount of salt and stir well with a spoon for later use.
5. Drain the soaked big row, take it out, put it into the prepared juice, spread the juice evenly on the surface of the big row by hand, and marinate for 10 minute.
6. Take another big bowl, pour in a proper amount of raw flour, and then put the marinated big rows into the bowls filled with raw flour respectively, so that the surfaces of the big rows are evenly covered with raw flour.
7. Pour the right amount of cooking oil into the pot. When the oil temperature is 30% hot, put it in a big row covered with raw flour, fry it slowly with low fire, and control the oil after frying until the surface of the big row is slightly yellow. Put it on a plate for later use.
fried beef steak
8. There is still some fried bottom oil left in the pot. Add onion and stir-fry until crisp. Then remove the onions. At this time, there is only scallion oil left in the pot.
9. Put 30 grams of rock sugar into the pot, and simmer it slowly on a small fire to get the sugar color. Then pour the marinade into the pot, and finally put the fried large rows into the pot together and simmer for 10 minute.
10. Finally, collect the juice with high fire. When the soup thickens a little, you can turn off the heat and cook.
Big row of juice out of the pot
The "technical tip" summarized in the content of "Braised pork chops" is that when buying pork chops, you must choose pork chops with tenderloin and back meat. This part of the pork chop is not only tender, but also meaty.
Be sure to boil the rock sugar into a sugar color first, and remember not to put the whole rock sugar into the pot for stew. On the one hand, it is not conducive to the melting of rock sugar, on the other hand, it is not conducive to the absorption of large rows.
When frying shallots, you must stir-fry them slowly. At the same time, when the oil temperature is slightly hot, put them into the pot. Never wait until the oil temperature is very high before frying. It is easy to fry shallots at high temperature, and the taste of scallion oil can't be fried. Similarly, when frying a large steak, fry it slowly with a small fire, not with a big fire.
Braised pork chop
"Braised pork in braised pork" 1 Analysis of doubtful points. Why are you patting pork with the back of a knife?
A: There are two main reasons for beating the surface of a large row with the back of a knife. First, it can destroy the fibrous tissue of pork, release the gravy in pork, and make the meat more tender; Secondly, the soft and tender ribs will be more tasty and taste good in the process of pickling and stewing, which is also convenient for cooking big ribs.
Slap a big row with the back of a knife
2. Why do you want to soak the big row in clear water for 20 minutes?
A: Little friends who have made braised pork chops should know that whether you buy fresh pork chops or not, they all contain a certain amount of blood in their bodies. In order to remove blood, pork chops must be soaked in clean water, so that the blood in pork chops can be forced out and the fishy smell can be removed. After being slapped by the back of the knife, the large row of meat becomes soft, which is conducive to accelerating the blood outflow of the large row.
Fresh pork chop
3. why do you want to wrap the surface of the big row with raw flour and fry it in the pot? Instead of frying directly?
A: Pork chop refers to the joint between pork tenderloin and pork tenderloin. This part of the meat is tender, so I beat the pork chop with the back of a knife in advance. Pork chops are especially tender at this time. In order to prevent the pork chop from being fried, I covered the surface of the pork chop with raw flour. In this way, the fried pork chops will not be fried, and at the same time, when the pork chops covered with raw flour are fried, the raw flour on the surface will quickly fry a protective film, which reduces the outflow of pork chops and completely retains the flavor of pork chops.
The surface of the big row is covered with raw flour.
The conclusion of "braised pork chop" is over here. If you know other ways to make Shanghai pork chops, please leave a message in the comment area to express your thoughts. Let's discuss how to make exchange food.