300g midrib (usually called mouse meat), flour or crispy fried powder, egg liquid, bread flour and wooden fish slices, a little seaweed powder, shredded cabbage, cucumber, tomato, salt, pepper, yellow mustard and mayonnaise, 1 tbsp vinegar, 1 tbsp soy sauce and 1 tbsp sugar.
working methods
1. Wash and drain the medium gluten, cut into pieces, sprinkle with seasoning salt and pepper, mix well, and marinate for 10 minutes to taste.
There is a simple way to keep your hands away: put the braised pork and fried powder in a plastic bag, put some air into the plastic bag and tighten it. Put the meat in it and shake it evenly, then evenly wrap it with fried powder.
3. Dip the inner ribs evenly with fried powder, put them in an oil pan with oil temperature of 160℃ and fry until the appearance is golden, and drain the oil. (When chopsticks are put into the pot, the small bubbles are about 100- 120℃, the middle bubbles are 140- 150℃, and the big bubbles are 160- 180℃. )
4. Chinese cabbage is shredded (there are two ways to shred Chinese cabbage. ① Slice the cabbage with a slicer. Dachuang is on sale. ② You can also practice your own swordsmanship and tear it up slowly. ) Slice cucumber and wash tomatoes for later use.
5. Mix mayonnaise and yellow mustard into a plastic bag, cut a small hole and squeeze it on the fried pork chop. Finally, sprinkle with dried fish fillets and seaweed powder, drizzle with shredded Chinese cabbage and wind sauce.
skill
How to judge the oil temperature? There are two ways:
You throw a little powder into the oil pan. If it sinks to the bottom, it will take some time to float up, that is, the oil temperature is not enough. If you get off the pot, it will float immediately, that is, when the oil temperature rises, the ingredients can be cooked.
② Another method is to prepare a bamboo chopstick, insert it vertically into the pot, and observe the amount of oil bubbles around the chopsticks. The more and denser the oil bubbles, the higher the temperature. On the other hand, the temperature is not enough. If the oil temperature is not enough, things will go into the pot and taste bad when fried, so experience is very important.