Slick pork loin(hua liu zhu li ji )

Method of slick pork loin:

Raw materials for making slick pork loin:

Pork loin 150g, egg white 25g, cucumber 25g, soybean oil 300g (actual consumption 50g), refined salt 3G, scallion 1g, monosodium glutamate 2G, sesame oil 10g, starch 25g.

Processing steps of slick pork loin:

1. Remove the fascia of pork loin, cut it into slices, put it into clean water, rinse the blood foam, squeeze out the water, add 1 g salt, 12.5 g starch and egg white, and thicken the slices with homogenate, and set aside.

2. Scallion peeled, washed and sliced; garlic peeled, washed and sliced; cucumber washed and sliced.

3. Put salt, monosodium glutamate, scallion slices, garlic slices, cucumber slices, starch and 150 ml clean water into a bowl, and mix them into the sauce.

4. Heat up the frying pan, add soybean oil and heat it for 30%. Put in the top-quality fillet, pull it out with chopsticks, cook it, take out the remaining oil and pour it into the oil tank.

5. In the frying pan, pour in the sliced fillet, heat it up, put in the mixed sauce, stir well, sprinkle with sesame oil.

Characteristics of slick pork loin:

The taste is fragrant, the meat is smooth and tender, fresh and palatable.

Slick pork loin

1. Remove the fascia of pork loin, cut it into slices, rinse the blood foam with clean water, squeeze out the water, add 1 g salt, 12.5 g starch and egg white, and thicken the slices with homogenate.

2. Scallion peeled, washed and sliced; garlic peeled, washed and sliced; cucumber washed and sliced

3. Then put salt, monosodium glutamate, scallion slices, garlic slices, cucumber slices, starch and 150 ml water into a bowl, and mix them into the sauce.

4. Heat up the frying pan, add soybean oil and heat it for 30% heat. Put in the top sirloin slices. Use chopsticks to pull them apart. After they are cooked, remove them and pour the remaining oil into the oil tank.

raw material

Pork loin 150g, egg white 25g, cucumber 25g, soybean oil 300g (actual consumption 50g), refined salt 3G, scallion 1g, monosodium glutamate 2G, sesame oil 10g, starch 25g.

Production process

1. Remove the fascia of pork loin, cut it into slices, rinse the blood foam with clean water, squeeze out the water, add 1 g salt, 12.5 g starch and egg white, and thicken the slices with homogenate.

2. Scallion peeled, washed and sliced; garlic peeled, washed and sliced; cucumber washed and sliced

3. Then put salt, monosodium glutamate, scallion slices, garlic slices, cucumber slices, starch and 150 ml water into a bowl, and mix them into the sauce.

4. Heat up the frying pan, add soybean oil and heat it for 30% heat. Put in the top sirloin slices. Use chopsticks to pull them apart. After they are cooked, remove them and pour the remaining oil into the oil tank.

5. In a frying pan, pour in the sliced fillet, heat it, add the mixed sauce, stir well, sprinkle with sesame oil, and serve.

Fried pork chop with cumin

Ingredients: pork fillet, egg, bread bran, salt, cumin powder, olive oil, onion, pepper.

Method:

1. The tenderloin should not be cut too thick or too thin. More than 5mm, less than 1cm.

2. It is necessary to knock after slicing. Use the back of a knife or a special small meat hammer to beat on both sides to make the meat bigger and looser.

3. When adding seasoning to marinate, you should use your hands to "massage" more to make the meat fully absorb the seasoning, so as to make the meat more tender and tasty.

4. Like crispy, roll more bread bran. If you like something tender, roll less. When frying, use a non stick pot. When the oil is hot in the pot, fry the onion and pepper first. Don't take it out. The oil is more fragrant. Then put in the meat, with a small fire or medium and small fire, side fried and then turn over.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hua Liu Zhu Li Ji