Japanese pork chop rice
Introduction:
"Simple and practical Japanese cuisine"
Production steps:
Step 1: Chop pork chops with the back of a knife, sprinkle with salt and black pepper and marinate for 20 minutes
Step 2: cut onion and scallion into thin strips and set aside
Step 3: dip pork chops with flour, egg liquid and bread powder in turn
Step 4: put pork chop in the pot and add oil, then return to the pot to force oil, and then cut into pieces for standby
Step 5: start the pot, simmer the onion shreds in Chaiyu soup, add 1 tbsp sake, 1 tbsp Weilin and 1.5 tbsp soy sauce to mix and cook
Step 6: put the pork chops into the soup pot and cook quickly
Step 7: for the first time, pour in the egg liquid from the middle, cover the pot and cook for 10 seconds. For the second time, pour in the egg liquid around the pork chops
Step 8: cover with shredded green onion, turn off the heat and simmer for 15 seconds, then pour the ingredients into the rice
Materials required:
Pork loin: 100g
Onion: 1 / 2
Eggs: 2
Scallion: right amount
Salt: right amount
Black pepper: right amount
Sake: moderate
Chaiyu soup: right amount
Soy sauce: moderate
Weilin: right amount
Note: 1. After wrapping the flour, beat off the surplus flour and then add the egg liquid. 2. The egg liquid does not need to be even, just use chopsticks to disperse slightly
Production difficulty: ordinary
Technology: deep fried
Production time: three quarters of an hour
Taste: Original
Chinese PinYin : Ri Shi Zhu Pai Fan
Japanese pork chop rice
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