Japanese-style fried pork chops have accompanied the Japanese people through the economic downturn, and cheap Japanese-style fried pork chops have also sprung up in recent years, becoming a popular national food in Taiwan Province, prompting many well-known Japanese-style pork chops specialty stores to enter Taiwan Province one after another, forming a hundred schools of thought. How to copy fragrant, crisp and crisp golden pork chops at home? There are these delicious skills for frying pork chops.

The Dali muscle is most suitable for thick cutting:

There are many parts of pigs, but the Dali muscle located in the center of the pig's back is the most suitable for thick cutting pork chops. The Dali muscle has a chewy taste, moderate fat content and a solid taste. It is generally used to cook pork chops, because the meat is delicate, so it is not suitable for thick cutting.

what is the thickness for thick cutting?

if it can be called thick cutting, the thickness is mostly 2? 3 centimeters. Generally speaking, in order to have a certain thickness, most of them are made of pork, and some stores are made of loin meat.

Tendon-breaking adds a fresh and tender taste:

The reason why thick-cut pork chops have a tender and elastic taste is mainly due to the tendon-breaking procedure. Because the meat quality of the pig's great muscle is more solid than that of other parts, the fine meat tendons are also denser. Therefore, tapping lightly with a meat mallet first can make the pork chops softer, and after frying, the meat will not shrink or curl up.

Deep-fried pork chops at different oil temperatures are crispy outside and tender inside:

In Japanese orthodox deep-cut pork chops frying method, the pork chops are fried at low temperature of 165 ~ 17 degrees Celsius for 3 ~ 4 minutes, and then fried at high temperature of 17 ~ 18 degrees Celsius for about 2 minutes to make the surface crispy, so that the crispy fried skin with three-dimensional bread flour particles and fresh pink meat color can be presented. When frying pork chops at home, the amount of oil should be based on the height of the pork chops. If you are afraid of being too greasy, you can use vegetable oil, such as peanut oil and sunflower oil, but olive oil and grape seed oil are not suitable, because the ignition point is low and the high temperature after frying will deteriorate the oil. When frying, be sure to keep the pork cooked at about 8 minutes. After picking it up, use the remaining temperature to cook the pork to 9 minutes. After the pork is cut, it will show a pink section, which is the most delicious taste. Steps of Japanese fried pork chops

1. Sprinkle a little pepper on both sides of the fresh pork ribs and evenly coat them with a thin layer of low-gluten flour.

2. stir the eggs evenly, and then dip both sides of the inner muscles with the egg liquid, which must be repeated several times to ensure complete adhesion.

3. Use both hands to completely cover the inner muscles with bread flour, so that the inner muscles will not be separated from the bread flour. The more bread flour you touch, the crisper the taste. Don't put too much pressure on the bread flour, or it will be dry and hard when fried. You can gently press the bread flour on the pork chops by hand, so that the bread flour will naturally stick to the pork chops, and the fried pork chops will make the bread flour stand on the pork chops.

4. Put the pork tenderloin into an oil pan with an oil temperature of 17 degrees Celsius, fry for about 3-4 minutes, then float until it is golden and crisp, then pick it up and drain it. You can also use commercially available oil drain paper to completely drain the oil.

5. The fried pork chops can be sliced by "sliding" with a common knife. Never use "chopping" to destroy the crispy bread flour. Done. ? How to eat Japanese pork chops

Orthodox Japanese eating method:

When Japanese people eat pork chops, they will first grind white sesame seeds with a grinding rod to disperse the flavor of sesame seeds, then pour sesame seeds on the fried pork chops and pour them with pork chops sauce. When eating, they can take some shredded cabbage and put it on the pork chops to reduce the greasy feeling of pork chops, which is the most refreshing and delicious.

What sauces are there?

The common sauces are Japanese pork chop sauce, radish puree sauce, curry sauce, Japanese soy sauce, etc. In Japanese pork chop sauce, white sesame seeds are usually ground with a grinder before being added to the pork chop sauce to add more fragrance. In Japan, some people only sprinkle rose salt or sea salt on fried pork chops slightly, and refreshing seasoning can better eat the original flavor of pork.

Matching taste: shredded cabbage+grapefruit sauce

The indispensable partner of Japanese fried pork chops is shredded cabbage, which most stores will provide in unlimited quantities. The refreshing taste of shredded cabbage can reduce the greasy feeling of pork chops after eating. Generally, grapefruit sauce is the most common sauce for shredded cabbage, and the rich grapefruit taste is quite delicious. ?