British pork chop rice(ying shi zhu ba fan ai tan chi )

British pork chop rice

Introduction:

"When I was studying in England, I cooked by myself every day, so I turned into a pretty cook, and made a delicious and delicious Chinese and western meal. I invited 3 or 5 friends. Life is just like this. Happy! This dish is easy to say and difficult to say. Because it was taken a long time ago, there is no step chart, so it's only oral. I hope you can give me more support!! 1. Loosen and flatten the pork chop from the supermarket with a meat floss hammer, so it is tender and easy to taste. 2. Put flour into a bowl, knock in an egg, and mix the egg liquid and flour evenly. 3. Wrap the pork chop evenly with the prepared flour paste, so that it will be tender. In addition, cut the onion into rings, and also wrap it with paste. 4. Fry the pork chop in the pot until it is twice Put the cooked rice on the plate, cut the pork chop into small pieces, and put them on the rice. 6. Vegetables bought in the supermarket, such as carrots, broccoli, corn, etc., are boiled in boiling water, evenly put them on the rice, and the color match is very bright. 8. Fry a poached egg in the middle of the rice, and remember to fry only one side, so that it can be done The last step is to mix the sauce, oil, black pepper, chicken essence, salt, etc. in the pot, put in the water mixed with starch, pour it into the pot, add some soy sauce, raw soy sauce, so that the sauce comes out of the pot and is evenly poured on the rice. Finish, enjoy the delicious English pork chop rice

Production steps:

Materials required:

Pork chop: right amount

Carrot: right amount

Broccoli: moderate

Corn kernels: right amount

Eggs: right amount

Onion: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Pepper: right amount

Salt: right amount

Old style: moderate

Soy sauce: moderate

Starch: right amount

Egg liquid: right amount

matters needing attention:

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ying Shi Zhu Ba Fan Ai Tan Chi