Dad's best three, eat Shanghai fried pork chops with the tip of his tongue(lao ba de na shou lao san yang gen zhe she jian yi qi chi shang hai zha zhu pai )

Dad's best three, eat Shanghai fried pork chops with the tip of his tongue

Introduction:

"In my heart, dad has always been a kitchen god. Since I started to enter the kitchen, some people often say that my skills are better than dad's, but I always tell them that I will never cook the dishes my dad cooks. We can't teach others how to cook. Dad's classics can't be surpassed. Dad's cooking is very good. I think maybe it's hereditary. Listen to Dad, grandma is also a good cook. She is self-taught, and he is self-taught. So ~ I am also self-taught. When I was a child, he was in charge of all the dishes in my family. I loved the dishes he cooked most. Every year when I had a party at home, he was also in charge of the dishes. I laughed at him every time and said, "you are the same old three again.". His signature three are fried pork chop, fried cashew nuts with shrimp and roast duck. Although it is the old three, but everything is classic in the classic. Before I saw the introduction on the tip of my tongue, which introduced the characteristics of Shanghai, fried pork chops. Shanghai's fried pork chops must be served with a little spicy soy sauce. "

Production steps:

Step 1: put the hammered rice into the plate, add yellow rice wine, salt, pepper and salt powder, and marinate for half an hour

Step 2: prepare the egg liquid, dry starch and bread bran

Step 3: put the marinated chops into the egg liquid to make both sides covered with egg liquid

Step 4: put the large row covered with egg liquid into the dry starch plate, make both sides covered with dry starch, and gently press

Step 5: put the large row full of dry starch into the egg liquid, and then cover both sides with egg liquid

Step 6: finally put the big row in the bread bran, evenly wrap the bread bran on it, and then gently press a few times to firmly fix the bread bran on the big row

Step 7: pour the oil into the pan and heat it to 60%. Put the large chops in turn and fry until golden. Then remove

Step 8: take it up and cut it into pieces with a knife. Add spicy soy sauce and eat it hot

Materials required:

Pork chop: 3 yuan

Egg: one

Dry starch: appropriate amount

Bread bran: right amount

Salt: 2G

Salt and pepper powder: 2G

Black pepper: 2G

Yellow rice wine: 10ml

Note: the order of making large row crispy is egg liquid, dry starch, egg liquid and bread bran, so that the large row will not absorb too much oil when frying, and will not taste too oily. The temperature should not be too high under the oil pan, too hot pork chop fried out easy to separate meat and crispy.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lao Ba De Na Shou Lao San Yang Gen Zhe She Jian Yi Qi Chi Shang Hai Zha Zhu Pai