Chinese Food
Crispy pork, French fries, crisps, snacks that can't stop
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It's super addictive pork chips. Watching movies at home. Raising your calves. Drinking coke. Eating your own pork chips. Don't do it if you are in a beautiful mood. It's really cold today. It's haze + strong wind. I really don't want to buy vegetables on a nice weekend. I turned over the refrigerator and found that there is still a piece of pork tenderloin in stock. So I made this snack. It's very simple but super delicious. Children and big friends can't resist the temptation. It's not inferior to Burger King's chicken. The finished product is almost as thick and thin as the fingers. It tastes very good. The texture of the product is better than that of Jimi flower and chicken chops. It's 250 grams of meat. It's very good. When two people eat lunch, they are also full. So if there are few people or children need to control the numbness of fried food, please reduce it automatically
Cooking ingredients
Cooking Steps
Step1:Cut the tenderloin or chicken breast meat you like. Slice it thick. Beat it loose with a meat hammer or kitchen knife. The taste of the finished product will be better. Don't cut too thin. The process of flapping will make the pork chops thinner PS - the 250g meat I use. It's enough. When two people eat lunch, they are also full. So if there are few people or children need to control the numbness of fried food, please reduce it automaticall
Step2:Sprinkle salt and black pepper on both sides. Or five spices and other ingredients you like. Don't be too much, because you can sprinkle some after you leave the pot. If it's too salty.... I can't get dow
Step3:Apply evenly by hand. Massage the meat for a while. This will ensure better tast
Step4:Cut it into small pieces. It's not too thin. It's almost like chopsticks. It's too thin and easy to stick together. It's not convenient for later powder wrapping and frying. If you want to make pork chops, you don't need to cut them. Just divide them into suitable blocks. The chicken rice flower's parent just cuts the small piece to be good.
Step5:Two eggs are broken up. Because the native eggs I use are smaller, I add about two spoonfuls of cold boiled eggs. In fact, fried eggs are more fluffy than fried eggs. It's better to add some boiled water when frying egg
Step6:Pour about one-third of the egg liquid into the meat strips. Mix well. Make sure that each meat strip is covered with egg liquid
Step7:Evenly wrap the meat strips covered with egg liquid with flour. Put them in order for us
Step8:Cover the flour with the egg liquid again, and then wrap it with bran. The fluffy and super large pork strips mainly depend on eggs.
Step9:Because of the flour, the water absorption, the egg liquid and the viscosity, the volume of bread bran is much larger when it is full. Try to roll it evenly in every corner. The finished product is crispe
Step10:About 10 pieces will be ready. The rest will be done while blasting. Save time.
Step11:Open fire, pour the oil into the pot and fry. When the oil is about 70% hot, turn the small fire and put in the meat. Fry until golden. It's OK to fry with medium or small fire. Remember not to use too much fire. Otherwise, it's very easy to paste. Put the meat in. The oil temperature that will produce certain bubbles is the appropriate oil temperature. If the foam is very rich, it is the oil temperature
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Step13:
Cooking tips:There are skills in making delicious dishes.
