The last time I made curry meat sauce rice, I shared the method of making baked rice with leftover rice, but it didn't feel too addictive!
This time, I simply share a pork chop baked rice recipe, with sweet and sour eggplant juice, although full of heat, but once in a while it is not too much!
The rice is fried with egg, but the grain of the egg is not obvious, and it is balanced with the eggplant sauce pork chop.
The most enjoyable thing is to pick up a piece of pork chop wrapped in cheese, and just look at it is full of appetite.
Finally, add sweet and sour and salty eggplant juice, not monotonous at all, leisurely weekend to treat yourself, hurry up and try it~
RECIPE
Pork chops baked with eggplant sauce
material
Tomato 500g / Tomato sauce 30g / Cornstarch 15g
5 eggs / 3 pork chops / 2 cloves of garlic
1/2 onion / rice to taste / butter to taste
Medium gluten flour to taste / cheese crushed to taste
seasoning
Light soy sauce 2 porcelain spoons / oyster sauce 1 porcelain spoon / 1 porcelain spoon
Cooking wine 1 tsp / sugar to taste / white pepper to taste
Black pepper powder to taste / salt to taste
1. Handle the ingredients: the pork chops are first massaged with the back of the knife, the tendons are cut off with the tip of the knife, the tomatoes are cut into small pieces, the onions are cut into strips, and the garlic is chopped.
2. Marinate pork chops: beat 2 eggs in a bowl, beat well and add 1 porcelain spoon of oyster sauce, 1 porcelain spoon of light soy sauce, 1 small spoon of salt, 1 small spoon of sugar, an appropriate amount of black pepper and 15g corn starch, stir well, put the pork chops into a bowl, marinate into the flavor.
3. Fried rice: Separate the egg whites from the egg yolks, beat 2 egg yolks into the cooled rice and grasp well.
Heat the oil, add the rice, press and set for more than ten seconds, then stir-fry and repeat the above steps. Then pour in 2 egg whites and stir-fry quickly.
Finally, add salt and white pepper, stir well and pour into a bowl ready to be fed in the oven.
4. Stir-fry sauce: heat the oil, add minced garlic and stir-fry until fragrant, add onion and stir-fry until fragrant and change color. Add the tomato cubes until soft and set aside.
Restart the pot, add butter and stir-fry, add 1 porcelain spoon of medium gluten flour and sauté a batter, then add 30g of tomato sauce and an appropriate amount of boiled water, stir well and pour the tomato pieces into it. Finally, add 1 porcelain spoon of the juice, 1 porcelain spoon of light soy sauce and the right amount of sugar to taste, bring to a boil and set aside.
5. Pork chops: Pour oil in a hot pan, wrap the marinated pork chops with medium gluten flour first, then evenly wrap them with egg liquid, and then immediately put them in the oil pan and fry for 1-2 minutes.
6. Place in the oven: Drain the fried pork chops, cut them into small pieces, stack on the fried rice, drizzle with the sauce, and sprinkle with an appropriate amount of chopped cheese. Finally, bake at 220 degrees celsius for 20 minutes.
The baked rice that has just come out of the oven has a strong aroma of cheese and eggplant sauce, and a piece of pork chop is sandwiched while it is hot, and the cheese brush is wrapped in a rich juice.
The eggplant juice spread on the pork chops is red and lustrous, and it is eaten sour, salty and salty, with a rustling taste, and the pork chops are full of flavor. The pork chops are crispy in the skin, tender and firm on the inside, the juice is full, and the marinated pork chops are very flavorful when eaten alone, and the dipping sauce has a hint of sourness.
Dig a large spoonful of egg fried rice, soft and grainy, white jade rice is permeated with the color of egg yolk, eggplant juice seeped into the rice, and more tomato red. One bite down, sweet and sour are intertwined, and it is also very suitable to make egg fried rice alone