Don't be too thin in the row of open pieces, the back of the knife is beaten to break the tendons, the powder beat egg is soaked in chaff grains, and the fried crispy praises a wave. Shanghai food master Master Wang introduces his exclusive method to hotline netizens that will definitely satisfy your stomach:
Pork chops Shanghai people like, outside to buy pork chops shop is also a lot, the processing method seems to be the same, due to different techniques, the effect of the finished product is also different, some people like to open the ribs thin, thin of course can be crisp, but just hard and crisp and no meat tender feeling, too thick is not OK, to cook must extend the time of frying, so that the meat will be old also affect the crispness, a centimeter of thickness is better, the operation method is different, will also affect the taste, some people like to shoot the ribs very large, which in addition to looking good on the taste has no meaning, Well, now I will share my operation process of this dish with you, I hope to enjoy.
Ingredients: pork chops, breadcrumbs, corn flour, eggs, salt.
After the pork chops are washed, the sides are loosened with the back of the knife, and the edges are cut twice to prevent the ribs from shrinking when fried.
Use salt to add each pork chop to a bottom and set aside.
Beat the eggs into a bowl and set aside.
Beat the eggs and set aside. The role of egg liquid, one can make the ribs loose, and the other can increase the viscosity can stick to the breadcrumbs.
Pour corn flour into a pot and set aside. The role of corn flour, one can lock the moisture of the ribs, and the other can play a role in brittleness.
Pour the breadcrumbs into the basin and set aside. The role of breadcrumbs can make the ribs more brittle and make the ribs more delicious, so use coarse particles, if there is no breadcrumbs can be crushed with soda biscuits instead, the effect is also very good.
Pat the ribs on corn flour and set aside.
Soak the floured pork ribs with egg mixture and pat the breadcrumbs well and set aside.
Sit in the pan, put the oil, the oil can be slightly more, the oil temperature is 60% into the pork chops, after setting the shape, fish out, and cut each piece of pork chops with two knives to set aside.
When the oil temperature rises to 60% again, add the pork chops to the second side and fry until golden brown.
This dish, with beautiful color, fragrant aroma, crispy outside and tender inside, also with juice, dipped in Shanghai yellow brand spicy soy sauce, the taste is excellent, is one of the delicious dishes available for family banquets.