Japanese tonkatsu is the first place in fried, classic tonkotsu pays attention to meat quality and tests the power of frying, the general home cooking challenge is often easy to retreat, what part to choose for the pork chop? How to wrap powder? Bread flour wrapping powder and frying tips, not afraid of failure! If you want to eat Japanese pork cutlet set food, come and make it yourself, and the key to the preparation of the pork chop dish is:
One. What parts should I use for tonkotsu?
Pork chops generally use the tender muscle part of the pig, which belongs to the position where the muscle fiber is solid and the fat content is less, and the taste of different positions of the inner muscle is slightly different. To the common pork chop part, the use of the inner muscle group of the pig's back, especially the front of the inner muscle is the most commonly used to make pork cutlet, its lean meat is more, the taste is solid, and if you like the softer taste of the pork chop, in short, choose the muscle part is right. The thickness of the pork chops is recommended to be about 1.5 cm, and it can only be fried to have a portion and taste.
Two. What ingredients do I need for tonkatsu?
Ingredients for tonkatsu are easy to prepare, such as pork ribs, flour, egg mixture, bread flour, fried oil, salt, pepper, with meat mallets, frying pans, flour plates, fried chopsticks and draining spoons.
Three. A common cause of failure of pork chops
When frying pork chops, the two processes are most likely to fail when mainly made of flour and fried to control the temperature. When the pork chops are too scorched or cut but not cooked, indicating the time control of frying or the oil temperature; as for the uneven crispness of the pork chops on the surface and the hollowness of the cut back coat, it is related to the operation of the flour and frying.
Tonkatsu step 1: Pre-processing
1. Wash the steak and wipe off impurities:
After buying the muscles, the meat is moderately cleaned, and the impurities are removed and the moisture is aspirated with kitchen tissues.
Treatment of surface fascia: After frying, it is susceptible to high temperature and contraction, which will affect the taste and appearance, so the fascia on the meat steak must be cut with a knife (several knives are cut at different positions at the fascia).
Pounding the steak:
Tapping the steak with a mallet softens the meat tissue, makes the pork chop taste better, and helps increase the area when pounding. Just tap moderately.
2. Marinating:
Tonkatsu is mainly marinated in salt and pepper for about 10 to 15 minutes, but not to taste too much. Soy sauce will darken the color of the meat, do not use.
Tonkatsu step 2: Make it with flour
Dipped flour:
1. After the pork chops are evenly coated with flour on both sides, you can gently pat off the powder to avoid thickness. Flour helps protect the steak and maintain just the right compartment in the clothes room, while flour also helps the taste of the pork chops.
2. Re-dip the egg liquid: Egg liquid is quite common in fried, so that the bread flour can be wrapped smoothly, and the frying is golden and fragrant after heat.
3. Finally coat the bread flour:
Bread flour is the most important ingredient to create the crispy surface of pork chops, and it appears in a granular form on the outer layer of the fried coat (bread flour ground with fresh toast is also possible). Bread flour is wrapped by placing the pork chops on one side of the bread flour, covering the surrounding bread flour with the other hand to the top and sides, and finally wrapping it with a slight pressure of both hands to help firm it.
Tonkatsu step 3: Fry
The oil temperature is controlled to approximately 170 degrees C and deep-fried for about 6 minutes. Pork chops may be peeled off, which may be related to the residual moisture of the pork, the drying of bread flour, and the low frying temperature. Therefore, the frying temperature must also be paid attention to. When frying, do not leave the area around the fryer, observe the surface condition of the frying, but when it is fried to the halfway point, it can be turned over to continue, and the pan must be golden yellow and gradually appear crisp and crisp.