Japanese style rice with pork chops(ri shi zhu pai gai fan )

Japanese style rice with pork chops

Introduction:

"This is a dish taught by James in the head chef (20100616) ~ ~ after reading it, I really want to have a try. In the past, I only had fried pork chops. Today, I'll try this pork chops."

Production steps:

Step 1: break the rib of the rib

Step 2: flatten it with all your strength until it is about 1cm thick

Step 3: marinate the pork chop with a little salt and pepper

Step 4: shred the onion

Step 5: put proper amount of water (about 2 bowls) in the pot, add shredded onion, half tbsp skipjack meal, 3 tbsp soy sauce, 2 tbsp Weimao and 1 tbsp rice wine. Cook the onion over high heat until it becomes transparent, that is, soft

Step 6: pass the three hurdles step 1: dip in flour

Step 7: pass the three hurdles step 2: dip in the egg liquid

Step 8: pass three hurdles step 3: dip in bread flour

Step 9: deep fry the pork chops in the oil pan over medium high heat until the surface is golden. Turn on the high heat and force the oil for 10 seconds. Pick up the pork chops and drain the oil

Step 10: cut the fried pork chops into strips. The best condition is that the pork chops are pink inside

Step 11: after the onion is soft, keep the sauce boiling

Step 12: put in the pork chop and simmer a little

Step 13: beat two eggs well, pour half of the amount into the pork chop, cover the pot and cook for 10 seconds

Step 14: open the lid of the pan, pour the remaining egg liquid into the pork chop, cook for 5 seconds, cover the pan and simmer

Step 15: fill the bowl or deep plate with rice, pour the whole pot of pork chops and sauce on the rice, and then sprinkle some seaweed and sesame seeds

Materials required:

Pork loin: 2 tablets

Eggs: 2 + 2

Onion: 1

Seaweed: right amount

White Sesame: right amount

Skipjack meal: 1 / 2 + 1 / 2 tbsp

Soy sauce: 3 + 3 tbsp

Taste: 2 + 2 tbsp

Rice wine: 1 + 1 tbsp

Note: 1. Pork ribs are removed in order not to shrink when frying. Flattening is to make the meat taste tender, and the whole pork ribs also feel great. James said that if you want the pork chops to look bigger, you can go through five levels, namely flour egg liquid flour egg liquid bread powder. I've tried, and it's really thicker. It's really the practice of unscrupulous businessmen. 3. Seaweed is one of the highlights of the whole dish. The special seafood is very fresh, so don't save seaweed. 4. The egg liquid poured in the second time is stewed, and it tastes very tender, so don't be lazy, and put the eggs in two times.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ri Shi Zhu Pai Gai Fan