Chinese Food
Fried pork chop
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I've been making street snacks for several days. As a summary, today's fried pork chop + cream mushroom soup is a treat. When I was a child, my family only ate fried pork chops during holidays. When grandma fried, I could smell the fragrance from far away from home. When I hurried home to see the pot, it was like shining. It became my childhood obsession. So until now. I often make fried pork chop. As the flour, egg liquid and bread bran for the top coat, they are fried to be golden and crispy, which can better maintain the freshness of the inner layer pork chops. It's not too much to boast that they have both inside and outside. The pork chop is dipped in a little Shanghai spicy soy sauce. It greatly stimulates the taste buds. It's perfectly neutralized with a mouthful of soup. It's too much to give up. Wrapped by layers, but unable to hide the light. May you and I live in this vast world without losing heart.
Cooking ingredients
Cooking Steps
Step1:Toast. Cut small squares. Bake at 170 for five minutes. The blender beat into crumbs.
Step2:Use a meat hammer to loosen the pork chop.
Step3:Sprinkle black pepper, salt, cooking wine and marinate for half an hour.
Step4:Wrap the egg liquid, dry the starch, then wrap the egg liquid, and press it with bread bran.
Step5:Deep fry 180 degrees until golden. Cut and sprinkle sesame seeds. Eat eat eat.
Cooking tips:There are skills in making delicious dishes.
