Before the spur of the moment to do a, also made a scarf, today to seriously do a bit, to write the recipe (previously written Deep-Fried Spare Ribs recipes can be lost). Pork Chop knock to slightly transparent (thin enough of it),ニューバランス スニーカー http://www.adhunikgroup.com/media/images/newbalanceshoes-1313.html, wrap the cheese, wrapped the bread flour, deep fry until golden, crispy skin, tender meat Q, inside is overflowing with soft waxy cheese! The happy the sin...
raw material: Pork Chop, soy sauce, cooking wine, bread powder (I use the Japanese), corn flour, cheese, egg liquid, oil, barbecue sauce (optional).
Other: rolling pin, small milk pot, toothpick.
corn flour, egg, bread flour liquid, such as left respectively on the plate;
I use CHEDDAR cheese slices, you can also use other relatively low melting point cheese.
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production process:
1, I use COSTCO to buy long strips, cut take. The meat cut into thin sheet number;
2, the chopping board upper berth fresh-keeping film, the pig emissions go up, then cover a layer of plastic wrap, with a rolling pin, beating off its meridian, pork would become thin, light soya sauce material wine marinated for half an hour;
3 and take a piece of cheese, ninety percent off four, into four layers of small squares on the steak on one side, then cover with another half steak, 3 face opening fingers pressed;
4, the steak first dipped in flour, then dipped in egg, finally coat with bread crumbs;
5, use a toothpick to seal the steak (as long as the letter open end on the side of the line, if you want to 3 surface openings are sealed, I also have no opinion, but not necessary, cheese will not run out of DA); small milk pot put the oil heated to 140-150 degrees, the pork chop into the deep fry golden fish out, until the oil temperature to 180 degrees re fried once. Remember to unplug the toothpick eat oh.
Rachel remind:
1, the following is the cheese put some barbecue sauce, and the effect of explosion pulp.
compared to before, put barbecue sauce cheese due to increased moisture, more prone to explosion pulp, barbecue sauce, put some can increase the flavor, because with liquidity, so the insurance, to 3 surface openings are sealed with a toothpick and then fried,ボッテガヴェネタ バッグ http://www.salondeguitare.com/Guitar_Electrics/E238/bottegaveneta-1704.html, sauce not easy outflow.
2 and low melting cheese can do burst paste fried pork, for example, I use the CHEDDAR, in addition to MOZZARRELA, CURD and so on, with the CHEDDAR, nice color.
3, I use COSTC>
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