Tenderloin is more suitable for frying. Wuhua, tendon and hoof are best when stewed with slow fire; Although the front and rear leg meat can be fried, it needs more marinade to marinate.
So in the end, only the meat between the head and the body is the most suitable for frying.
But why is this? In fact, the reason is very simple, because this part of the meat is the most tender, and there is a deep gap between a little fat and lean meat. This kind of fatness is like "pickling", which can make you taste Philip!
Today, Chen Guang's pork chop uses plum blossom meat. Through simple pickling and seasoning with sauce, it is not only appetizing, but also very delicious!
In addition, on the last morning of the recipe, I will share with you how to choose plum blossom meat; How to change the knife of onion is correct; Choose which starch is most suitable for tender meat powder; There are also some suggestions on how to deal with pots and pans before frying meat.
Materials?
Thick plum steak 120g
50g shredded white onion
Marinade 1 teaspoon
soybean
White pepper teaspoon
A teaspoon of fine sugar.
Corn starch teaspoon
condiment
2 tablespoons ketchup
Soy sauce 1 tablespoon
2 tablespoons warm water
Fine sugar 1 teaspoon
Pork chops with onions, this part of fried pork is delicious and appetizing. How about cooking for dinner 15 minutes?
A detailed list of ingredients
Please click to enter a picture description.
First of all, make good preparations.
Cut the plum blossom meat into thick slices with a thickness of about 1 finger, rinse it slightly, and dry it with kitchen paper for later use; Cut 50g white onion into shredded onion in the opposite way.
Please click to enter a picture description.
The next step is curing time.
First, add 1 teaspoon of soy sauce and? A teaspoon of fine sugar. A teaspoon of white pepper. Pour a spoonful of corn starch on the sliced plum blossom meat.
Then spread all the marinades evenly on the plum slices, cover them with plastic wrap and marinate for 15 minutes.
Please click to enter a picture description.
15 minutes later, you can fry the sour plum chops.
Add some vegetable oil to the cold pot and heat the pot with low heat.
Stir-fry the marinated plum blossom steak with low fire until both sides of the steak are slightly burnt, and take out the steak for later use.
Please click to enter a picture description.
No need to clean the wok, just pour the chopped green onion into the wok.
Similarly, stir-fry the shredded onion with low fire until it is soft.
Please click to enter a picture description.
At this time, you can add sauce to the pot.
Add 2 tablespoons of tomato sauce, 1 tablespoon of soy sauce, 2 tablespoons of warm water and 1 teaspoon of fine sugar to the pot in turn.
While heating on low heat, stir the sauce evenly.
Please click to enter a picture description.
When all the sauces are stirred evenly, the previously fried plum cows are discharged back into the pot.
At the same time, slowly turn the steak in the pot, simmer slowly with low heat until the sauce is basically dry, and then turn off the heat.
Please click to enter a picture description.
skill
-= prompt and point 0 1 =-
First of all, the choice of plum blossom meat. Some meat stalls don't necessarily sell plum blossom meat. When you ask them, the butcher may sell you pig's front leg meat and show you the cross section of this meat.
At this time, if you can't tell the different parts of pork, you may buy it back and fry it at home, only to find that Chen Guangjiao's recipe is not delicious.
First of all, it's not that Chen Guang's recipe is not good, nor that the pork you bought is not good, because different parts of pork are fried differently.
Fat content of pork chop, thickness of meat fiber, etc. , which will affect the pre-operation method to be used.
If you treat a steak without fat at all with a high-fat diet, there will definitely be a hard result.
Therefore, the pork chops treated by Chen Guang's simple pickling method must choose pork with high fat content such as plum blossom meat.
So how to choose a good piece of plum blossom meat (also called "nape of neck")?
Judging from the appearance, plum blossom meat mostly has a thick "white rib" in the middle of the cross section, and at the same time, a small white rib is exposed all around.
The cross section of this mold looks very much like a blooming plum blossom, hence the name of plum blossom meat.
A good piece of plum blossom meat, the thinner the white tendon in the middle, the better. The thin part, from the cross section of the mold, will have many white lines like filaments, which is relatively fat.
When frying, the fat distributed in lean meat, like pork belly in barbecue, can provide more oil and make the steak fragrant and tender.