The best way to eat pork is as simple as it used to be, with golden color and crisp outside and tender inside. Fried pork chops are mainly made of pork, and pork tenderloin is selected. The cooking method is mainly fried, with a homely taste and crispy skin. Dip it in tomato sauce and eat it up in a short time.
The specific approach is as follows:
Clean the pork tenderloin, cut it into square slices, and pat both sides of the pork slices loose with the back of a knife. After patting them loose, the pork slices will become very thin and the area will increase.
Sprinkle pepper and salt evenly on both sides of the meat slices, then smooth them by hand, so that the meat slices can be pickled with pepper and salt for about 15 minutes.
Prepare a small bowl of egg liquid, a shallow tray of starch and bread crumbs, and put the marinated meat slices into the starch first, so that both sides of the meat slices are evenly coated with starch.
Soak the meat slices covered with starch in egg liquid, so that both sides of the meat slices can be covered with egg liquid.
Take the pork slices out of the egg mixture and put them into the bread crumb plate, so that the meat slices are evenly covered with bread crumbs on both sides.
Put more oil in the pot, heat it, the oil temperature should be high, and put pork slices wrapped in bread crumbs into the pot one by one.
After entering the pot, turn to low heat, fry until about 1 minute, and take out. After the pork chop is fried once, it needs to be fried again, which will be more crisp.
Second course: French fries
We usually eat fried snacks and chips in the street, or in a small shop with chicken chops. When we eat chicken fillet, we usually buy another French fries. In fact, French fries can be made at home. The practice is so simple. Let's look down.
The specific production method:
Prepare a number of potatoes, clean them, peel them off, and cut them into thick strips with similar length and size.
Put the cut potato chips into a clear water pot, cook until they are 70% ripe, then pick them up and drain them.
Prepare a small bowl of starch and wrap each potato chip evenly with starch by hand.
Put more oil in the pot, the oil temperature should be higher, and then fry the potato chips wrapped in raw flour, stirring them with chopsticks from time to time to prevent the potato chips from sticking.
The third way: fried steamed bread
This fried steamed bread is crispy on the outside and soft on the inside, which is better than oil cake. The slightly sweet taste of the steamed bread itself, coupled with a little salty taste in the egg liquid, bites into the mouth without a little extra oil, only the slightly sweet, salty and fragrant steamed bread after frying.
The specific production method:
Cut the steamed bread into small pieces. The steamed bread I bought is small. One steamed bread can be cut into three pieces.
Prepare an egg, beat the egg liquid into a plate, sprinkle with finely chopped chives, add a little salt and water to the egg liquid, and then stir the egg liquid evenly clockwise with chopsticks.
Put the cut steamed bread into the stirred egg liquid.
Put cooking oil in the pot, put more oil, heat the oil to a higher temperature, put the steamed bread slices into the egg liquid repeatedly in turn, and put them into the pot after both sides are coated with the egg liquid.
Turn to low heat, fry slowly, look at steamed bread from time to time, fry one side until golden, and then turn it over to the other side for frying. When both sides are golden, you can go out.
The fourth way: Pan-fried wings.
Specific practices are as follows:
Put water in the pot, put 3 pieces of ginger, put the chicken wings in the pot with cold water and boil them to remove the blood from the chicken wings.
Cut a few knives on each chicken wing to make it more tasty when pickling.
Marinate chicken wings, Jiang Mo, mashed garlic, cooking wine, oil consumption, salt and soy sauce. Mix chicken wings and marinate for 2 hours.
Heat the pan to oil, add chicken wings, fry slowly on low heat, fry until one side is golden, then turn over and fry the other side. After frying on both sides, you can smell the smell of chicken wings. Try to fry the chicken wings completely before serving.
Fifth: Pan-fried hairtail
This is a favorite dish when I was a child. Pan-fried hairtail, because it is preserved, is more fragrant when chewed.
The specific production method:
After buying hairtail, it is very fishy, so it should be handled as soon as possible. Head and tail of hairtail should be removed, viscera and fins should be removed, and then washed clean.
Cut the fish into sections, cut into small pieces and drain.
Prepare lemon, ginger slices, pepper granules, salt, cooking wine, soy sauce and sugar.
Put the hairtail pieces into a large bowl, add salt, pepper, cooking wine, lemon juice, ginger slices and soy sauce, mix well and marinate. Marinate for about 45 minutes, and then drain.
Marinated hairtail pieces, dipped in cornflour on both sides, fried in a pot until both sides are golden and served for later use.
Put it neatly in the oil pan
It's best to use a non-stick pan, which will be easier when frying. At first, when you hear the squeaking sound of hairtail pieces frying in the pan, turn to a low heat and fry slowly. Turn it over from time to time, so that you can fry it on the other side.
Pan-fried hairtail is ready, or you can sprinkle a little cumin powder, which will taste more fragrant.