Ingredients:
Pork Chop 300g.
Marinade:
1 teaspoon of wine, ? teaspoon of curry powder, ? teaspoon of dark soy sauce, ? teaspoon of salt, ? teaspoon of sugar, ? tablespoon of coconut milk (or replace with evaporated milk. Coconut milk is preferred.) ? small egg, 1 tablespoon of corn starch.
Methods:
1. Wash the pork chops, pat them dry, and marinate them in the marinade for half an hour.
2, hot pan, put down more oil boiling, under the pork chops half fried, half fried, half cover the wok lid, to be cooked one side of the reverse side of the other side of the frying until cooked, pick up and cut into small pieces or the original on the plate (half cover the wok lid to make the pork chops quickly cooked, but also to avoid splashing the oil stains the kitchen. Do not put the lid on the wok tightly when pan-frying, as sweat dripping into the wok will cause the oil to pop up and burn your skin, so wipe the wok lid dry before putting it back on).
Ingredients: 6 pork chops, half a lemon, green onion, 1 onion, 1 teaspoon of black pepper, 3 tablespoons of flour;
Sauce: 1 teaspoon of sugar, powdered cornstarch, water;
Methods:
1. Wash the pork chops and mix with salt and half a teaspoon of black pepper, then dredge both sides of the chops in flour.
2. Heat oil and fry the pork chop until both sides are golden brown and cooked.
3. Wash and cut the onion into strips. Wash the lemon, shred a little peel and juice the lemon flesh.
4. Heat oil and sauté onion, add lemon juice, lemon shreds and remaining ? teaspoon of black pepper, stir-fry pork chops and scallions, and serve with sauce on a plate
Macaroni Pork Chop
Ingredients:
Macaroni or conch chowder 1/3 cup, pork chops with pork ribs, 1 tablespoon of green peas, and 1 cup of chicken broth (fish broth or meat broth can be used).
Marinade:
1 teaspoon fresh soy sauce, 1/4 teaspoon sugar, 1 teaspoon salt, 1 teaspoon cornstarch, 1 tablespoon oil.
How to make it:
1. Boil the macaroni or conch shell pasta in boiling water for 7 minutes, then remove from the heat for 5 minutes (for small macaroni, boil for 5 minutes).
2. Pork chop washed and dried, patted with a knife, plus marinade for 20 minutes, fried in oil, shoveled up and cut into small pieces.
3. Bring the chicken soup to a boil and put down the macaroni. Green beans boil roll, under a little salt to taste, pour into the bowl, put down the pork chop that is complete.
Description:
Pork chops to buy thin body boneless more appropriate, commonly known as "meat eye steak", fried and cut into small pieces, so that children can easily chew.
Braised Pork Chop with Lemon Juice
Ingredients: 6 pork chops, half a lemon, a little scallion, 1 onion, 1 teaspoon of black pepper, 3 tablespoons of flour;
Sauce: 1 teaspoon of sugar, a little cornstarch, water;
Methods:
1. Wash the pork chops, add salt and half a teaspoon of black pepper and mix well, and then coat both sides of the pork chops with flour.
2. Heat oil and fry the pork chop until both sides are golden brown and cooked.
3. Wash and cut the onion into strips. Wash the lemon, shred a little peel and juice the lemon flesh.
4. Heat the oil and sauté the onion, add lemon shreds, lemon juice and the remaining ? teaspoon of black pepper, stir fry the pork chop and green onion, bury the sauce on the plate. D5
Gillette Pork Chop
Main ingredient:
Approximately 600g of lean pork, 1 egg, 2 tablespoons each of flour and breadcrumbs, 1 teaspoon each of wine, salt and cornstarch, 1 lettuce, 1 lemon (cut into corners), 1 lemon wedge, and 2 slices of cherry.
Accessories:
Sauce: 1 tablespoon each oyster sauce and tomato sauce, 1/2 tablespoon light soy sauce, 1 teaspoon lemon juice.
Method:
1. Mix lean pork with salt and cornstarch, rinse well, and blanch in boiling water until browned.
2, eggs beaten, under the wine and then mix well.
3. Dredge the lean pork in flour, egg and breadcrumbs, and deep-fry in medium-hot oil until golden brown, then drain on a plate.
4, lettuce leaves torn, washed, trimmed to the size of food, and lemon pieces with the mix. Juice mix well for dipping. Lemon slices, cherries decorate the plate.
This is the Vietnamese pork chop
Vietnamese flavor: fried pork chop rice
Materials: pork tenderloin cut out of pork chops, soy sauce, pepper, flour, eggs, lettuce leaves, tomatoes, cucumbers, sweet vinegar (or white vinegar mixed with a little sugar water), white rice
Making process:
1. with a fork in the pork chops evenly on both sides of the inserted once. once, so as to facilitate the flavor. Then marinate the pork chops in soy sauce and pepper for 15 minutes.
2. Heat a pan with dry flour and a large bowl with a well-beaten egg, and add enough oil to cover the pork chops until they are about 60 percent hot (over medium heat).
3. Lift the pork out of the soy sauce, shake off the excess, then roll it in the flour, then lift and shake off the excess. Gently add the egg mixture, evenly coating both pieces of meat with the egg mixture, lift, letting the excess drip off, and place again in the flour for an even coating. (This way the surface of the fried pork chops will have a crispy skin)
4. Put the coated pork chops into the frying pan to deep fry. (Fry the meat after 1cm for about 4 minutes, first for 2 minutes then turn over). Remove from the pan and place on a paper towel to drain the oil. (If you are frying more than one piece, it is better to fry one piece at a time)
5. Fish out any impurities from the oil, raise the oil temperature to 80% (medium-high heat), and put the cooked pork chops into the fryer again for 1-2 minutes. This way the skin of the pork chop will be golden brown and crispy. Fry well and strain the oil.
6. For the platter, you will need rice, cucumber slices, tomato slices and a few lettuce leaves each. When you eat, pour sweet vinegar over the lettuce.
How to Make Crispy Pork Chop and Black Pepper Pork Chop
Step 1: Use tenderloin, cut into one-and-a-half centimeter thick slices.
Step 2: Repeatedly chop both sides of the meat with the back of the knife to loosen the meat, so that it will be too hard to eat and not stuffed, which is the part of the Western practice where you hit it with a wooden hammer. Until the meat is chopped into thin slices.
Step 3: Sprinkle salt evenly on both sides of the meat, and sprinkle black pepper on the piece of pork steak that you made the black pepper pork steak with, and less salt because you will have to add soy sauce later.
Step 4: To make crispy pork chop meat dip a little starch liquid. A better way to do it is to pat both sides of the meat full of dry starch and dip it in the egg white liquid.
Step 5: Place the starch-soaked meat on a platter and pat both sides with breadcrumbs, pressing down lightly with your hands to firm up the crumbs.
Step 6: Crispy Pork Chop, Heat oil in a pan, not too hot. Put the pork chops in, fry until one side of the hard on, flip the other side of the frying until white, and then flip, fry until the two yellow gold can be. When you eat it, you can cut it into small pieces or big pieces and pour tomato sauce on it.
Step 7: Do the black pepper pork chop again, put the pork chop in the oil and fry until both sides are light brown, put soy sauce and sugar, turn once. Do pork chops when the fire can not be too large, do not burn the surface of the paste inside the still pinch raw; but also do not fire too small, the meat will be burned too hard and old. The fire is the need for experience.