Fragrant fried pork chops
Material
3 large ribs with bones
Garlic 3 petals
Seasoning
. Half a teaspoon of spiced powder, 4 tablespoons of clear water (2) half a cup of sweet potato powder
Practice
1 Wash in large rows, pat the meat noodles loose with the back of a knife or a meat mallet, peel and smash the garlic, and marinate them in the evenly mixed seasoning (1) for 2 minutes.
2 mix seasoning (2) into practice 1, heat 5 cups of oil in the pot, and fry in a large row until crispy and yellow.
In order to prevent ribs from hardening during frying or roasting, you can usually add some tender meat powder or baking soda to soften the meat. Tender meat powder is colorless and tasteless, but the curing time should not exceed 1 hour. The curing time of baking soda can be longer, but it can't be added too much, and it must be diluted with water, otherwise it will be easy to taste and the color will be a little yellow.
salt and pepper strips
1g raw materials, pork chops, 2g cooking wine, 1g shredded ginger, 2g pepper, 1g pepper, 1g salt, 1g peanut oil (5g practical), 5g starch,
method,
1. Chop pork chops into 2 inches.
2. add oil to the pot, the oil temperature is 8%, and the starch is mixed with clear water to make slurry, so it is better to hang the pork chop without dropping the slurry.
3. Pigs are discharged into the slurry and pasted. Deep-fry in the oil pan until golden brown, then take it out and put it on a plate.
4. Wash the pot, grind pepper and prickly ash into powder, add salt, and simmer until spicy. (The key to this step) Place it on the fried strips.
pan-fried pork chop.
ingredients:
3 pork chops, salt, garlic powder and cooking wine.
practice:
1. Pat the pork chops loosely with the back of a knife, and marinate them with salt, garlic powder and cooking wine for 2 hours.
2。 Heat the frying pan, put a little oil in it, and slowly slide it into the pork chop (it is best to wipe it dry with a towel to prevent oil splashing).
3。 Fry on high fire until both sides are yellow, then turn to low heat, and then fry on high fire until the pork chops are golden yellow.
Pork chop rice
1. Pork chop (2g) 1 slice
2. Sweet pea pods 5
carrot slices 6 slices
stewed cabbage 1g
a little spiced powder
garlic, onion and ginger each a little
rice wine a little
a tablespoon of soy sauce. Blanch sweet pea pods and carrot slices in boiling water until cooked.
2. Boil the marinated ingredients together, put them into the fried pork chop, marinate for about 5 minutes, and then take out the pork chop for later use.
3. Prepare boiled rice for one person, put it in a big bowl, and then put the pork chops, stewed cabbage, sweet pea pods and carrot slices one by one to finish the Chinese pork chop rice.
Fried pork chops
Ingredients:
Main ingredients: 25g of pork sandwich
Accessories: 1g of salted bread crumbs, 1g of egg, 5g of flour, 1g of peanut oil, 5g of Shaoxing wine, 2g of refined salt, 5g of spicy soy sauce, 1g of monosodium glutamate, 1g of onion, 1g of ginger and 1g of pepper
.
2) Knock the eggs into a bowl and mix them evenly. Dip the soaked meat slices in egg liquid, dip both sides in flour, then dip them in bread crumbs, and press them with the palm of your hand to form green pork chops.
3) The wok is lit, and when the oil is heated to 7%, the pork chops are put in, fried until light yellow, and fished out;
4) when the oil is 8% hot, fry the pork chops once again until they are golden yellow, drain the oil, change them into small pieces with a knife, and serve them with a spicy sauce dish.
Features:
Pork chops stewed with papaya and snow
Material:
There are several pig spines (that is, the keel I often say), one tremella, one papaya, five or six red dates, two small Hericium erinaceus, a few slices of ginger and a little salt.
Efficacy:
Clearing dryness, moistening lung, invigorating stomach and promoting fluid production.
Practice:
Wash and chop the pig's spine, and fly away the blood
Wash and peel the papaya
Remove the seeds of the papaya
Cut the papaya into horns
Soak the auricularia auricula in warm water, wash it and divide it into small flowers
Soak the Hericium erinaceus in warm water, wash it and divide it into small flowers
. After the fire boils, skim off the floating foam.
Use slow fire to cook for 2 or 3 hours, add the tremella and Hericium erinaceus and cook for 1 hour, and adjust the salt to eat.
How about it? The papaya, snow ear and pig bone soup, which is beautiful and nourishing, looks very attractive!
materials
prime tenderloin (the fat one tastes crisp but not greasy, and the thin one gets old).
Bread flour (which can be replaced by steamed bread flour, preferably the one without sugar) means that bread or steamed bread (steamed bread) is ground into flour, dried in the sun, and the unused bread can be sealed and stored for use next time.
two eggs, sugar, Chili oil (optional according to your preference), Zhenjiang balsamic vinegar (Zhenjiang vinegar is the best because it is slightly sweet), and soy sauce.
Practice
1. Cut the tenderloin into large pieces (it is required to choose a larger area when buying meat, so that it is better to fry and look good).
2. Beat two eggs in a bowl and stir well.
3. put oil in the pot (salad oil is enough) and boil it until it is 6% to 7%.
4. Dip the sliced meat in the beaten eggs, then dip it in the bread flour and fry it in the oil pan.
5. Take care of the frying temperature at ordinary times, and it is best to fry well for golden yellow. Generally, you can see yellow (hard piece) in the pot, because the residual temperature can heat it to the best temperature.
6. At this time, you will see that the steak is basically good. After taking it out of the pot, cut it into long strips with a knife against the meat grain (that is, the meat grain is horizontal, so you cut it vertically, and vice versa), preferably with the same size.
7, seasoning, put soy sauce, Zhenjiang balsamic vinegar (vinegar is very important, it must be this kind) and a little sugar in a small bowl to dip it in. If you like spicy food, you can add some Chili oil, but this is a dish in the south of the Yangtze River, and it is not recommended to add spicy food when eating.
It tastes thin and tender, crispy and not greasy, with excellent taste, simple preparation and little food. It is a very suitable dish for home guests, and it is recommended here.
stewed pork chop with houttuynia cordata Thunb. is used to treat heat cough with yellow phlegm
---------------------------------------------------------------2g of fresh houttuynia cordata Thunb, and 5 Decoct Herba Houttuyniae, filtering, put pork ribs into a boiling pot, pour Herba Houttuyniae solution, and start stewing. When the meat is cooked, add appropriate amount of salt and monosodium glutamate, and eat the soup for meat, which is divided into 2-3 times, twice a week.
has the effects of clearing away heat and toxic materials and expelling pus. It is suitable for cough due to lung heat, yellow and thick phlegm, lung abscess, cough and purulent blood.
Roasted pork chop
Material:
Pork tenderloin (about 3 cm long)
A tablespoon of coarse salt
A tablespoon of black pepper
A tablespoon of pepper
A tablespoon of olive oil
Practice:
Preheat the oven to 35 degrees Fahrenheit (1 degrees Celsius).
Dry-fry the coarse salt in a pot until the color turns a little yellow, then add the black pepper and pepper granules, stir until the choking smell comes out, and then turn off the fire. After cooling, put it in a grinder for grinding or mash it in a bowl.
Use a small brush to evenly spread olive oil on the pork, and then evenly spread the seasoning in (3) on the meat.
put the meat on the special paper for baking tray, pull up the front and rear ends of the paper and pinch it at the top so that it won't loosen, and bake it in the oven for 15 minutes.
loosen the paper and bake for another 1 minutes for coloring.
when eating, you can pour the gravy left on the paper on the meat.
Tip:
If there is no pepper, you can replace it with dried pepper.
if there is no special paper for baking tray, aluminum platinum paper can be used instead.
olive oil can be replaced by cream.
Dry-frying coarse salt, black pepper granules and pepper granules first is to force out all their fragrance.
Do not cut the meat strips before roasting. This will not only make the dried meat lose juice, but also make it taste bad.
The pork cooked by this recipe is just right and keeps the pork tender and juicy, but the temperature of each oven is different. Please adjust the time slightly according to the temperature of your oven, and remember that the pork must be cooked before eating.