As a lonely gourmet, there have been more than one tonkatsu, and every time I look at the thick crispy pork cutlet full of gravy, I can't help but drool. As soon as you bite down, a clicking sound comes from the mouth, and the moment the pork appears in the mouth, it releases a rich meat aroma, and the gravy and sauce fly in the mouth. It is served with sautéed soft onions, adding to the flavor of the sauce and contrasting with the crispy pork chops. The presence of lettuce adds to the refreshing sensation, diluting the thickness of the sauce and the greasy feeling of the pork chops.
The focus of the Japanese tonkatsu is on the thick crust and crispness of the meat, while the gravy is locked in. The onion begins to soften the moment it is in the pot, releasing all the aromas, at which point the aroma is left in the broth. Then slowly boil the thick and pour over the fried crispy pork chops, so that the pork chops absorb the flavor inside, but the appearance remains crisp. The next step is to share the practice:
<h1 class= "pgc-h-arrow-right" > Japanese pork cutlet</h1>
Ingredients required: 400g tenderloin, 1 egg, 100g flour, 100g breadcrumbs, 5g salt, 5g pepper, 1 onion, 5 slices of lettuce, 10ml light soy sauce, 5g salt, 5g sugar, 5g pepper, 1 bowl of broth.
Step 1: Cut the tenderloin into thick slices of about 2 cm and remove the excess tendons. Hammer the slices of meat several times with the back of a knife, beat the meat apart, and then sprinkle salt and black pepper on both sides and marinate for about 10 minutes.
Step 2: Prepare one or two eggs, beat them with chopsticks, a small half bowl of flour and half a bowl of breadcrumbs. Wash and cut the lettuce into strips, peel and wash the onion and cut into strips for later.
Step 3: Wrap the slices of meat tightly with flour, then a layer of egg liquid, and finally a layer of crumbs.
Step 4: Pour wide oil into the pot, medium heat, when the oil temperature is 60% hot, put the wrapped meat steak down the pan, do not turn, fry for about 2 minutes and then turn it over.
Fry until the surface is golden brown, then fish out, continue to increase the oil temperature, when the oil temperature is 80% hot, pour the meat steak into the pan and fry it aside, fry until brown, then fish it out, put it on the table paper and drain the oil.
Step 5: Pour a small amount of oil into the pot, pour in the onion and fry until it is broken, add a spoonful of soy sauce, half a spoon of salt and half a spoon of pepper, stir-fry evenly and add the broth, after boiling, pour the remaining egg liquid wrapped in pork chops on the onion, and the egg liquid can be coagulated and then out of the pot.
Step 6: Cut the pork chops, put the boiled onions and eggs on the plate, spread the other half with lettuce, put the pork chops on top, and pour the soup just over. A caramelized and delicious pork cutlet with a crispy outside and tender pork chops on the inside is ready.
<h1 class="pgc-h-arrow-right" > a summary of dumb rice</h1>
When the pork chops are fried for the first time, the pork chops are fried thoroughly, so the oil temperature does not need to be too high. The pork chops have just been put in the pan and not stirred, because the pork chops are fried to a fixed shape, and if they are turned at the beginning, the bread crumbs wrapped on the outside may fall off. The re-frying is carried out to make the pork chops more brittle and not soft. Pour as much oil as possible in the pan, which can also be used to stir-fry vegetables or other things, because after frying the steak, it will be very fragrant to stir-fry. Such a japanese tonkoy with rich gravy and tender inside, do you want to try one?
The family sits idly and the lights are amiable. Live well, eat seriously, and see you tomorrow.
I am a dumb rice kitchen, the years are not living in the seasons, trying to leave a little ripple for me in the long river of time. Like to eat, like to drink, like to stop and go, daily updates on food or life. Follow me and learn about the different beauty with you.