Recipe: Garlic pork chops

Home Cooking Recipe: Garlic pork chops

Notes:

Garlic fried pork platter is a preserved food of my family many years ago. I haven't seen a big sale for so many years, and I have gradually faded out of my family's table. I went to the supermarket today and found it unexpectedly. I was surprised to buy a bunch of fakes. I entered the door at 12 o'clock and had already eaten at 12:30. Although it was not flooded for 2 hours according to the previous method, its deliciousness has made me back to 10 years ago, too many good memories~ The characteristics of this recipe are extremely simple, only the four most commonly used seasonings are used. , namely: soy sauce, starch, sugar, garlic. Second, the operation is simple, only the tender meat, drowning, and frying 3 steps; the third is to use the time is short, if the large row is flooded into the freezer (-18 degrees) in advance, take the frozen and eat in the pan after eating Just a minute, then get some lettuce salad and get a meal. Of course, the end is the taste. This is for you to experience it after you experience it. Anyway, our family likes it very much, including the 4 year old baby. Friends who are not meaty and unhappy are taking action quickly. Try this delicious, non-technical, zero-failure platter:) #最新补充: Recently I have done it several times in different ways and found that it is directly cut with tongs. It can be made into a thick sheet of about 6mm. It is not necessary to buy a big row of pigs. It feels different, but the taste and taste are better.

Ingredients:

Steps:

  1. Home Cooking Recipe: Tender pork chops: Use a meat hammer to loosen the double-row evenly on the double-row. If there is no meat hammer (like me), you can use the back of the knife to loosen the double-row vertical lines (if the meat is older, you can cross it twice). Very critical, it will determine the smoothness of the final large row, so it must not be omitted, as shown in the figure.

    Tender pork chops: Use a meat hammer to loosen the double-row evenly on the double-row. If there is no meat hammer (like me), you can use the back of the knife to loosen the double-row vertical lines (if the meat is older, you can cross it twice). Very critical, it will determine the smoothness of the final large row, so it must not be omitted, as shown in the figure.

  2. Home Cooking Recipe: Modulation and flooding: Put the soy sauce, starch and sugar into a large bowl and stir evenly. If you like the color, you can add a few drops of old soaking color; the garlic is mashed (or pressed with garlic), as shown in the figure.

    Modulation and flooding: Put the soy sauce, starch and sugar into a large bowl and stir evenly. If you like the color, you can add a few drops of old soaking color; the garlic is mashed (or pressed with garlic), as shown in the figure.

  3. Home Cooking Recipe: Submerged: Dip the large rows of seasoning broth one by one, then smear the minced garlic, put in a large bowl, and refrigerate for 2 hours or more.

    Submerged: Dip the large rows of seasoning broth one by one, then smear the minced garlic, put in a large bowl, and refrigerate for 2 hours or more.

  4. Home Cooking Recipe: Same as step 3.

    Same as step 3.

  5. Home Cooking Recipe: Same as step 3.

    Same as step 3.

  6. Home Cooking Recipe: Frying: Put a little oil in the pan, the oil will be flooded and drained, and the medium-fired double-sided fried golden brown (one side for 2-3 minutes) can be enjoyed.

    Frying: Put a little oil in the pan, the oil will be flooded and drained, and the medium-fired double-sided fried golden brown (one side for 2-3 minutes) can be enjoyed.

  7. Home Cooking Recipe: Began to eat:)

    Began to eat:)

Tips:

1. The pig's row is bone-bearing, and the meat is tender and tender. Pay attention to this when purchasing. The conditional pro is best to cut the meat master into a piece of about 6~8mm; I asked the supermarket master to use a chainsaw to saw it, otherwise it would be difficult for me to do it. If you can't buy a thick slice that is cut into 6mm or so directly with the pork tenderloin, you don't have to buy a big row of pigs. It doesn't feel the same, but the taste and taste are better. 2, the hammer meat step is very critical, it will determine the final large row of smoothness, so it must not be omitted; 3, the flooding time is generally 2 hours, if not too late (like my last time) can also be shortened, but It is not particularly tasty; you can also flood some more at once, put it directly into the freezer, and take it with you. 4, the fire should not be too big when fried, otherwise the garlic on the big row is easy to paste.


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