Current location - Recipe Complete Network - Health preserving recipes - How to cook the steak tender and delicious?
How to cook the steak tender and delicious?
Speaking of pork chops, we have to mention the rising pork prices recently. As an important part of pigs, pork chops have also increased a lot with the increase in pork prices. In our daily life, there are many ways to make big chops, such as braised pork chops, marinated pork chops, sauced pork chops, spicy pork chops and so on. Although the practices are similar, there are still essential differences in each practice. What I want to share with you today is the authentic practice of "Shanghai Pai".

Braised pork chop

As we all know, Shanghainese have their own unique views on the pursuit of food. They like thick oil red sauce, which tastes sweet and doesn't like spicy food very much. Shanghai people usually make big chops with braised pork, which is a traditional local specialty food in Shanghai. If you want to make an authentic Shanghai braised pork chop, you must first be very careful in the selection of materials, choose fresh pork chop as the main material, and cook it with soy sauce, soy sauce, rock sugar and other ingredients. It's time to share food in fanfan. Welcome to make and taste!

Braised pork chop

The production process of "braised pork chop"-preparing ingredients-

Ingredient: fresh big row of 3 pieces.

Ingredients: 5 shallots, ginger 1 piece, 30g rock sugar, and proper amount of raw flour.

Seasoning: light soy sauce10ml, light soy sauce10ml, 5ml of cooking wine, appropriate amount of salt and edible oil.

Start making—

1, clean the fresh big row, and then beat the big row with the back of the kitchen knife until the surface of the big row is soft.

2. Take a large bowl, discharge the treated large bowl into the bowl, add enough water, the height of the water must be higher than that of the large bowl, and soak for 20 minutes.

3. Clean the shallots, cut them into 5cm long shallots with a kitchen knife, peel the ginger and cut them into ginger slices, and put them into clean plates for later use.

4. Take a large bowl, pour in10ml of light soy sauce,10ml of light soy sauce, 5ml of cooking wine and appropriate amount of ginger slices, then add appropriate amount of salt, stir it evenly with a spoon and set aside.

5. Drain the soaked big row, fish it out, put it into the prepared juice, evenly spread the juice on the surface of the big row by hand, and marinate it for 10 minute.

6. Take another big bowl, pour in a proper amount of raw flour, and then put the marinated large rows into bowls filled with raw flour respectively, so that the surfaces of the large rows are evenly covered with raw flour.

7. Pour an appropriate amount of cooking oil into the pot. When the oil temperature is 30% hot, put it in a large row covered with raw flour, fry it slowly on a small fire, and fry it until the surface of the large row is slightly yellow, then control the oil and remove it. Put it in a tray for later use.

Fried steak

8. There are some deep-fried rows of base oil left in the pot. Add the onion and saute until it is crispy. Then remove the onion. At this time, the onion oil is left in the pot.

9. Put 30 grams of rock sugar into the pot, which is also simmered slowly, and it is enough to boil out the sugar color. Then pour the marinated large row of juice into the pot, and finally put the fried large row into the pot together, and simmer slowly for 10 minute.

10. Finally, use a big fire to collect the juice. When the soup thickens slightly, you can turn off the heat and take it out.

Big row of juice out of the pot

The "technical Tips" summarized in the content of "Braised pork chops" is that when buying pork chops, you must choose the pork chops where the tenderloin and the back meat are connected. The pork chops in this part are not only tender, but also have more meat.

Be sure to boil the rock candy out of the sugar color first, and remember not to put the whole rock candy into the pot for stewing. On the one hand, it is not conducive to the melting of rock candy, on the other hand, it is not conducive to the absorption of large rows.

When frying shallots, you must fry them slowly with a small fire. At the same time, when the oil temperature is slightly hot, you should put them in the pot. Never wait until the oil temperature is very high before frying them in the pot. At high temperature, it is easy to fry the shallots, and the smell of scallion oil cannot be fried. Similarly, when frying a large steak, you should also fry it slowly with a small fire, not with a big fire.

Braised pork chop

Doubt analysis of "Braised pork chop" 1, why do you slap pork chop with the back of a knife?

Answer: There are two main reasons for slapping the surface of the big row with the back of a knife. First, it can destroy the fibrous tissue of the pork in the big row, release the gravy in the pork, and make the meat taste softer and tender; Secondly, the soft and tender chops will be more tasty during pickling and stewing, and taste good, and it is also convenient for large chops to cook.

Slap the big row with the back of the knife

2. Why do you want to soak the big row in clear water for 20 minutes?

A: Little friends who have done braised pork chops should know that no matter whether you buy fresh pork chops or not, they all contain a certain amount of blood in their bodies. In order to remove the blood, you must soak the pork chops in clean water, which can force the blood out of the pork chops and achieve the effect of removing fishy smell. After being slapped by the back of the knife, the meat of the big row becomes soft, which is conducive to accelerating the outflow of blood from the big row.

Fresh pork chop

3. Why do you want to wrap the surface of the big row with raw flour and then fry it in the pan? Instead of frying it directly?

A: Pork chops refer to the joint between pork tenderloin and pork loin. The meat quality of this part is relatively tender, and I beat the pork chops with the back of a knife in advance. At this time, the meat quality of pork chops is particularly tender. In order to prevent pork chops from being fried, I covered the surface of pork chops 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 be quickly fried to form a protective film, which reduces the outflow of the meat flavor of the pork chops and completely retains the flavor of the 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 of any other methods of making pork chop in Shanghai, please leave a message in the comment area and express your thoughts. Let's discuss the methods of making exchange food together.