Braised pork chop ingredients: pork chop (fat peak is more delicious)
Accessories: oil, starch, onion, ginger, eggs.
Seasoning: soy sauce, salt, soy sauce, rock sugar, cooking wine.
Production process:
Note: So do you think this salty braised pork chop is delicious? Also welcome comments to share what you think is the best!
Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future! As a Shanghainese, a steak braised with scallion oil is almost everyone's favorite home cooking. Braised pork chop with top is a classic pork chop noodle, and with rice cake, it is pork chop rice cake. My mother likes to make me big ribs since she was a child. There is a secret. /kloc-when I was 0/0 years old, I especially liked to eat big ribs. You can eat at least 2 pieces per meal, so you are a little fat. So how is the delicious Shanghai braised pork chop made?
First, the ingredients are large, onion, garlic, ginger, raw powder, cooking wine, soy sauce, soy sauce.
Wen Yuan crystal
Second, the method of making 1 line
Wash the big row, soak it in clear water 15 minutes, take it out and drain it for later use.
2 Chopped meat
Chop large rows of meat with the back of a knife or a meat hammer.
3 cured meat
Put the ingredients in a bowl, pour the cooking wine, mix the ginger slices and marinate for 10 minute.
4 fried
Sprinkle dry starch on both sides of the big row. When the oil smokes, gently put it into a large row, fry until both sides are slightly yellow, remove and drain for later use.
5 feeding
Stir-fry onions, ginger, garlic, etc. Stir-fry the big row, add the light soy sauce, mix well, add the boiling water, cover the pot, and simmer for half an hour.
6 out of the pot
Half an hour later, out of the pot. If there is a lot of soup, you can add some sugar and dry it on high fire.
Third, the main points of making the last soy sauce, soy sauce and sugar are just wrapped in juice, and the real seasoning has been completed during pickling.
Fourth, braised pork ribs are nutritious. Braised pork ribs are high-protein foods, rich in vitamins and minerals, such as vitamin A, vitamin E, iron and magnesium.
But the big row is high-fat food, so don't eat more at once, just one piece for each meal.
Do you like delicious braised pork chops? What would you do with them?
Braised pork chop is a representative dish in Shanghai, and it is not difficult to operate it in a home-cooked way.
Tap the pork chop a little with the back of the knife, so as to taste it. The intensity should be moderate, and if it is too strong, it will cut the meat.
Add minced onion and ginger, cooking wine, light soy sauce, salt, pepper and eggs into a bowl, knead well with pork chops, break up the eggs, add them and mix well.
Let the kneaded pork chop stand for ten to fifteen minutes.
Add half a bowl of starch, without water, and stir directly until the pork chop is pasty.
Fry pork chops in a frying pan until light golden brown. Don't fry it too much. Braised pork chops are too old to eat.
After frying, take it out, leave the bottom oil in the pot, fry the onion until fragrant, add half a bowl of water, sugar, soy sauce and a little soy sauce, and bring to a boil. You can add another star anise, add the fried pork chop, and add chopped green onion when you collect the juice.
I really don't know this question. I'm not from Shanghai, so I can't say this dish.
Slap the back of the knife loosely, size it, marinate it, fry it in oil pan until golden brown, and then braise it in soy sauce. The whole millet onion is essential, the more the better. This is what my family does.
If you use salt to drain the pulp, and then fry it in an oil pan, the taste and tenderness will be better! I am a native of Shanghai!
Authentic Shanghai local cuisine braised pork ribs, whether with rice or noodles, can give you a strong sense of satisfaction. When it comes to Shanghai local cuisine, large carnivorous "animals" may think of braised pork chops, which are red and bright. The juice is tender and delicious, salty and sweet, crisp and rotten, which can give you satisfaction as the next meal or as noodles.
It is not difficult and easy to cook this delicious food. Don't you believe it? Please read on.
The practice of braised pork chops in Shanghai: main ingredients: 4 pieces of pork chops.
Ingredients: leek, ginger, egg 1.
Seasoning: onion ginger juice 30g, salt, starch, soy sauce 10g, oyster sauce 10g, white pepper 5g, monosodium glutamate 3g and sugar 5g.
Preparatory work:
1. Wash the pork chops first, and then drain the water.
2. Beat the eggs into the bowl and set aside.
3. Make onion ginger into onion ginger juice for later use.
Cooking method:
1, put the pork chop flat on the chopping board, then knock the meat loose with a meat hammer, knock on both sides, and then knock on both sides with a flat hammer after knocking. The purpose of knocking is to knock loose the fiber of meat and increase the area of pork chops, which can make pork chops more tasty and mature faster. After hammering, cut a few small holes around the big row with a knife, so that the big row will not roll up when frying.
2. Marinate the hammered bowl, first add a small amount of salt, then add onion and ginger juice to remove the fishy smell of meat, which can also improve the taste, add soy sauce to improve the taste, white pepper to remove the fishy smell, white sugar to improve the taste, and then massage the big row to let the big row suck in some water, so that the meat is more delicious. After the massage, pour the broken egg liquid into it and continue to massage the big row. Egg liquid can make fried pork chops look better and smell more fragrant, and it can also act as an adhesive, which can firmly adsorb starch.
3. Add a proper amount of raw flour and stir well. The stirring state should be that the raw flour turns into a thick paste and is wrapped on the top of the big row. Mix well and marinate 10 minute. Fill half a bowl of dry starch with 1 bowl larger than the big row, and then discharge the pickled big row into the dry starch to pat the powder, that is, the surface of the big row is covered with a layer of dry starch. Don't put it in the pot immediately after shooting, just leave it for a while.
4. It is best to fry in a pan. It is advisable not to have more than one row of oil in the pot. When the oil temperature is 40% hot, turn it down. Turn it over when frying, so that it can be heated evenly. You can fry both sides of the big row until golden. Because the area of the big row is relatively large, the household pot is relatively small now, and only 1-2 pieces can be loaded at a time. Greed can't be squeezed into the pot and can't make delicious food.
5. Add a little oil to the pot, then cut several shallots in half and put them in the pot. First, stir-fry the shallots with low oil for a while, and stir-fry the shallots until they are cooked. Stir-fried shallots will be placed on the shallots without adding a lot of water. Add a small amount of soy sauce, a small amount of soy sauce, sugar and a proper amount of salt suitable for your taste. After boiling water, cover the pot and turn to low heat for about 15 minutes to burn the ribs thoroughly. Then you can take the pots and plates.
Technical problems. You ask me and answer: Q: What kind of steak is suitable? If there is no steak, can you use meat from other parts instead?
A: Pork chops are pork ribs. Slice the ribs. It is best to make braised pork chops with bones, tendons and a little fat. If there is no big steak, use pork tenderloin instead, and replace pork tenderloin with a big piece of about 0.8 cm.
Q: What if you don't knock the meat hammer?
Answer: if you don't knock the meat hammer, use a knife and a blade to gently knock the meat from left to right on the big row, then turn the big row 90 degrees, knock it from left to right again, and then knock the big row in the opposite direction after knocking. Knock it clearly here, just like we chop meat stuffing. Chop it gently, chop a layer of knife flowers on the surface of the meat, and pat it on both sides of the meat with the knife face after chopping, so that the chopped knife flowers can be chopped and easier to taste.
Q: How to make onion ginger juice?
A: Take a slice of ginger and pat it with a knife. Cut 6 shallots into small pieces with a knife. Put the onion ginger in a bowl, add 10g water and 20g yellow wine, add cooking wine if there is no yellow wine, then crush the onion ginger with a little force by hand, squeeze out the juice of the onion ginger, and press it for later use.
Q: Why wait a while before frying?
Answer: If the powder is fried in the pot, it is easy to remove the powder and pulp, but after we pat the powder and leave it for a while, the pulp wrapped in the big row will wet the powder, so that the powder will firmly adhere to the big row.
Q: What else should I pay attention to when cooking this dish?
Answer: When curing, you can lengthen the curing time, which is more tasty. When frying, don't turn over the big row after frying, and then turn over the other side when the bottom of the pot is fixed. It is not required to stir-fry quickly on a big fire, so the appearance may be burnt, and the middle of the row may not be cooked yet. Try to stir-fry slowly on a small fire, so as to produce fine products. Finally, the time to collect juice should not be too long.
What is local cuisine? This local dish is a local flavor dish in China, and it is also a dish with unique flavor in the south of the Yangtze River. Some people call it Shanghai cuisine or Shanghai cuisine. In short, it is a local dish in Shanghai. This local food looks oily, red in color, full of weight, mellow and delicious. The cooking techniques of this local dish mainly include braising in soy sauce, stir-frying, steaming, frying, heavy oil, red sauce, sugar and so on. now
What are the famous dishes of our local cuisine? This kind of local food has integrated the practices of the surrounding areas of Shanghai (Jiangsu, Zhejiang and Shanghai) and formed its own characteristic system. Famous local cuisines include Caotouquan, Foggy Mountain Shrimp, Braised Bald Lung, Black Herring's Chin Slashing, Babaoji, Songjiang Calcium Fish, Osmanthus fragrans, Chicken Bone Sauce, Rotten Pot and so on.
Speaking of the name of the dish, many people may not have heard of it, but the famous snacks in Shanghai cuisine are household names, such as Shanghai Laodafang Cake, pigeon eggs jiaozi, Cauldron Spring Fried Steamed Bread, Crab Shell Yellow, Nanxiang Steamed Steamed Bread, Four Fresh Baked Bran, Four Seasons Cake, Kaiyang Scallion Noodles, Spiced Beans, Milk Sugar, Pear Cream Sugar and so on. How many times have you tried?
Conclusion: Friends who don't like sweetness can add no sugar, friends who like spicy taste can add pepper, and friends who like vinegar can add vinegar. The practice remains unchanged. The change is to change the seasoning according to your favorite taste, or not to add water in the later stage of crispy taste. Stir-fry and eat directly. Whichever way you like, I think it is delicious.
Braised pork chop in sea is a very distinctive home-cooked dish. Salty and delicious, full of sauce. Very popular with everyone. I often eat it when I work in Shanghai. The selection of ingredients, processing, pickling, frying and stewing of Shanghai braised pork chops are very important. As long as I master the skills, I can do it at home myself.
Shanghai braised pork chop is a famous home-cooked dish in Shanghai. Delicious and delicious, the sauce is full of salt. Deeply loved by everyone. Walking in the streets of Shanghai, braised pork chops can be seen everywhere. The meat is tender and juicy, and it tastes refreshing. I like it, too. When I was working in Shanghai, I often went to dinner with my colleagues. Let's share the practice of braised pork chops in Shanghai.
1. Production steps of Shanghai braised pork chop 1 Ingredients: 6 pork chops, eggs, starch, ginger, onion, soy sauce 30g, soy sauce 10g, oyster sauce 10g, rice wine 15g, salt 10g, and crystal sugar 10g.
2. Choose fresh pork chops, clean the pork chops, dry the water with kitchen paper, and break the pork chops with a hammer or knife back, which will break the tendons and make the meat more tender.
3. Put all the dishes, wash the onion and ginger, shred the ginger, enlarge the onion, add salt, yellow wine, eggs and soy sauce, mix well, add starch, mix well, and refrigerate for half an hour.
4. After the big row is marinated, pick out the onions and ginger inside, add oil to the pot, and add the big row to fry. After frying until one side is slightly yellow, turn over and fry until both sides are golden.
5, add oil to the pot, put the ginger slices and onion segments into oil heat, stir-fry the fragrance, add the big ones, add two spoonfuls of soy sauce, soy sauce, rock sugar, oyster sauce, salt, and then add the right amount of water.
6. However, after boiling, turn to low heat and simmer slowly. Turn the big row every few minutes. When turning for the first time, put some shallots on it to make the big row more delicious, so that it can be simmered slowly 10 minutes. Then collect the juice and take it out of the pot. There should be soup. After cooking, pour it on the big row and sprinkle with chopped green onion, and you can eat it.
Second, the braised pork chops tips 1, to make braised pork chops, be sure to choose fresh pork chops and smash them with a hammer or knife back, which will make the pork chops more tender and taste better. Be careful not to use too much force when smashing, it will smash the pork chop and affect the taste.
2, to make braised pork chops, pickling is very important. Add eggs and starch when curing, so that the pork chops will be fresh, tender and juicy, and taste better.
3. When frying in a large row, fry it with low fire and turn it from time to time to avoid the fried paste affecting the taste. When stewing large chops, you can put seasonings according to your own preferences and stew slowly, which will be more delicious.
Summary: Shanghai braised pork chop is ready. They are tender and juicy, full of color and flavor, very delicious, and the method is very simple. I cook it at home. It's delicious and affordable. Everyone's method is different. The above is also my own way of cooking braised pork chops at home. It is simple to make and very delicious. You can try it if you like.
I don't know how to cook ribs in Shanghai, but I only know how to add sugar.
When it comes to Shanghai local cuisine, large carnivorous "animals" may think of braised pork chops, which are red and bright. The juice is tender and delicious, salty and sweet, crisp and rotten, which can give you satisfaction as the next meal or as noodles.
It is not difficult and easy to cook this delicious food. Don't you believe it? Please read on.
The practice of braised pork chops in Shanghai;
Ingredients: 4 pork chops.
Ingredients: leek, ginger, egg 1.
Seasoning: onion ginger juice 30g, salt, starch, soy sauce 10g, oyster sauce 10g, white pepper 5g, monosodium glutamate 3g and sugar 5g.
Preparatory work:
1. Wash the pork chops first, and then drain the water.
2. Beat the eggs into the bowl and set aside.
3. Make onion ginger into onion ginger juice for later use.
Cooking method:
1, put the pork chop flat on the chopping board, then knock the meat loose with a meat hammer, knock on both sides, and then knock on both sides with a flat hammer after knocking. The purpose of knocking is to knock loose the fiber of meat and increase the area of pork chops, which can make pork chops more tasty and mature faster. After hammering, cut a few small holes around the big row with a knife, so that the big row will not roll up when frying.
2. Marinate the hammered bowl, first add a small amount of salt, then add onion and ginger juice to remove the fishy smell of meat, which can also improve the taste, add soy sauce to improve the taste, white pepper to remove the fishy smell, white sugar to improve the taste, and then massage the big row to let the big row suck in some water, so that the meat is more delicious. After the massage, pour the broken egg liquid into it and continue to massage the big row. Egg liquid can make fried pork chops look better and smell more fragrant, and it can also act as an adhesive, which can firmly adsorb starch.
3. Add a proper amount of raw flour and stir well. The stirring state should be that the raw flour turns into a thick paste and is wrapped on the top of the big row. Mix well and marinate 10 minute. Fill half a bowl of dry starch with 1 bowl larger than the big row, and then discharge the pickled big row into the dry starch to pat the powder, that is, the surface of the big row is covered with a layer of dry starch. Don't put it in the pot immediately after shooting, just leave it for a while.
4. It is best to fry in a pan. It is advisable not to have more than one row of oil in the pot. When the oil temperature is 40% hot, turn it down. Turn it over when frying, so that it can be heated evenly. You can fry both sides of the big row until golden. Because the area of the big row is relatively large, the household pot is relatively small now, and only 1-2 pieces can be loaded at a time. Greed can't be squeezed into the pot and can't make delicious food.
5. Add a little oil to the pot, then cut several shallots in half and put them in the pot. First, stir-fry the shallots with low oil for a while, and stir-fry the shallots until they are cooked. Stir-fried shallots will be placed on the shallots without adding a lot of water. Add a small amount of soy sauce, a small amount of soy sauce, sugar and a proper amount of salt suitable for your taste. After boiling water, cover the pot and turn to low heat for about 15 minutes to burn the ribs thoroughly. Then you can take the pots and plates.
Technical problems. You ask me, and then answer:
Q: What kind of steak is suitable? If there is no steak, can you use meat from other parts instead?
A: Pork chops are pork ribs. Slice the ribs. It is best to make braised pork chops with bones, tendons and a little fat. If there is no big steak, use pork tenderloin instead, and replace pork tenderloin with a big piece of about 0.8 cm.
Q: What if you don't knock the meat hammer?
Answer: if you don't knock the meat hammer, use a knife and a blade to gently knock the meat from left to right on the big row, then turn the big row 90 degrees, knock it from left to right again, and then knock the big row in the opposite direction after knocking. Knock it clearly here, just like we chop meat stuffing. Chop it gently, chop a layer of knife flowers on the surface of the meat, and pat it on both sides of the meat with the knife face after chopping, so that the chopped knife flowers can be chopped and easier to taste.
Q: How to make onion ginger juice?
A: Take a slice of ginger and pat it with a knife. Cut 6 shallots into small pieces with a knife. Put the onion ginger in a bowl, add 10g water and 20g yellow wine, add cooking wine if there is no yellow wine, then crush the onion ginger with a little force by hand, squeeze out the juice of the onion ginger, and press it for later use.
Q: Why wait a while before frying?
Answer: If the powder is fried in the pot, it is easy to remove the powder and pulp, but after we pat the powder and leave it for a while, the pulp wrapped in the big row will wet the powder, so that the powder will firmly adhere to the big row.
Q: What else should I pay attention to when cooking this dish?
Answer: When curing, you can lengthen the curing time, which is more tasty. When frying, don't turn over the big row after frying, and then turn over the other side when the bottom of the pot is fixed. It is not required to stir-fry quickly on a big fire, so the appearance may be burnt, and the middle of the row may not be cooked yet. Try to stir-fry slowly on a small fire, so as to produce fine products. Finally, the time to collect juice should not be too long.
What is local cuisine?
This local dish is a local flavor dish in China, and it is also a dish with unique flavor in the south of the Yangtze River. Some people call it Shanghai cuisine or Shanghai cuisine. In short, it is a local dish in Shanghai. This local food looks oily, red in color, full of weight, mellow and delicious. The cooking techniques of this local dish mainly include braising in soy sauce, stir-frying, steaming, frying, heavy oil, red sauce, sugar and so on. now
What are the famous dishes of our local cuisine?
This kind of local food has integrated the practices of the surrounding areas of Shanghai (Jiangsu, Zhejiang and Shanghai) and formed its own characteristic system. Famous local cuisines include Caotouquan, Foggy Mountain Shrimp, Braised Bald Lung, Black Herring's Chin Slashing, Babaoji, Songjiang Calcium Fish, Osmanthus fragrans, Chicken Bone Sauce and Rotten Pots.
Speaking of the name of the dish, many people may not have heard of it, but the famous snacks in Shanghai cuisine are household names, such as Shanghai Laodafang Cake, pigeon eggs jiaozi, Cauldron Spring Fried Steamed Bread, Crab Shell Yellow, Nanxiang Steamed Steamed Bread, Four Fresh Baked Bran, Four Seasons Cake, Kaiyang Scallion Noodles, Spiced Beans, Milk Sugar, Pear Cream Sugar and so on. How many times have you tried?
Conclusion:
Friends who don't like sweetness can add no sugar, friends who like spicy taste can add pepper, and friends who like vinegar can add vinegar. The practice remains unchanged. Instead, change the seasoning according to your favorite taste, or don't add water if you like crispy fragrance later. Stir-fry and eat directly. Whichever way you like, I think it is delicious.