Japanese Patty(ri shi rou bing )

Japanese Patty

Introduction:

"It's said that this dish is very popular in Japan. Because my girlfriend was tired of eating breakfast sausage, she learned this dish. After repeated experiments, she found a satisfactory method."

Production steps:

Step 1: put the right amount of minced pork or beef into a small bowl, add the right amount of wine, a small amount of salt and pepper, mix well, cover with plastic film, marinate for about half an hour, if time permits, marinate for 3-4 hours. A quarter of yellow onion, chopped, set aside.

Step 2: beat an egg into the marinated minced meat, put in chopped onion, a small amount of starch, appropriate amount of bread flour, mix well, 5 cm in diameter, about 2 cm thick meat cake, set aside.

Step 3: put 10-20g butter into the pan, heat the pan, put the meat cake into the pan, fry each side for 2-3 minutes, then pour in about half a cup of water, a small amount of soy sauce, proper amount of ketchup, proper amount of red wine, stir the ketchup in water evenly with chopsticks or spoon, cover the pan, simmer for 5-10 minutes, open the pan cover, collect the juice over high fire, and finish.

Materials required:

Minced pork: right amount

Yellow onion: 1 / 2-1 / 4

Butter: 10-20g

Egg: 1

Wine: moderate

Salt: small amount

Pepper: small amount

Tomato sauce: right amount

Veteran: a small amount

Water: 1 / 2-3 / 4 cup

Starch: small amount

Bread flour: moderate

Note: 1. The best choice for minced pork is 80% lean meat. Most of minced beef is more than 95% lean meat, but the taste of beef is obviously better than pork. 2. The onion must be cut very finely, and do not put too much, otherwise the patty will be easily scattered, usually the size of half a fist of minced meat can put 1 / 4 yellow onion or less, according to personal taste. 3. Don't put too much starch, bread powder should also be appropriate, if too much will affect the taste, or cause the meat cake is too dry, easy to scatter. 4. It's better to fry both sides of the meat cake, so that after stewing, it will reach the taste of scorched outside and tender inside. 5. Chefs who are worried about the hygiene of raw meat can stew the patty for a longer time. 6. Don't put too much old style soy sauce, it is mainly used for color matching. 7. The juice needs to be concentrated before it tastes good. The specific inspection method is to tilt the pan slightly. If the soup appears to be very thick and flows slowly, it will become a lump in the tomato noodles if the water is too little or the juice is too thick. It depends on the chefs to find out for themselves. 8. Chefs who can't get up in the morning can make the meat cake the night before, cover it with plastic wrap and put it in the freezer layer of the refrigerator. The next day, they can take it out and fry it directly. Of course, the quality of the frozen meat will be a little hard, which is incomparable with the fresh and tender taste of the meat cake just made without freezing. 9. It is said that ketchup can be replaced by curry. I haven't tried it before. It depends on how chefs play their own roles. 10. This dish is delicious with rice. It can be served with fried corn kernels, boiled carrots, broccoli and salad dressing. 11. If you want to serve as breakfast, the best bread to go with is whole wheat bread. Note that it's football shaped whole wheat bread, not sliced whole wheat toast.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ri Shi Rou Bing