I have also done pork chops and chicken chops before, but they are usually fried pork chops, which are cooked on rice. The authentic practice of this chef's cooking was the first time I saw it. It turned out that Japanese-style pork ribs and rice bowls are one step more than my usual practice, the intrusion of sauces and the hanging of eggs. After the sauce is stewed, the pork chops are more intense, the sauce is immersed in the rice, and the rice is also delicious. The egg liquid is just ripe, soft and tender. The seaweed silk scented with sesame oil adds a thick savory flavor, which makes the level of this bowl of rice suddenly enriched, giving people who enjoy this bowl of rice a unique enjoyment! Both of them gave 22 rice dishes to the parents who like rice, 22 working days, not the same pattern. The soup must be thickened, too much juice will make the rice into a rice meal, and lose the proper appearance of the rice. The egg liquid is finally put in, the fire is turned off, and the residual temperature is used to make it solidify, so the maturity of the egg liquid is just right, and the taste is smooth and tender.
The pork loin is cut into pieces about 1-2 cm thick and hammered with a loose meat hammer.
Two eggs, broken into egg liquid. Take another bowl and beat the egg with an egg
Seaweed cut into filaments
The pork loin is cut into pieces of meat about 1-2 cm thick. (Without a meat hammer, you can use the knife to take a loose shot)
Use a meat hammer to gently hammer and shoot thin
Sprinkle with black pepper
Sprinkle a little salted
Spread the meat into the starch
Put the pieces of meat in a bowl of eggs, wrap the eggs
Place the sliced meat in a bread crumb and wrap it in a bread crumb
Put the oil in the pan and fry it to the golden side
Remove it and control the oil
Cut the pork chops
Cut the onion into the pot
3 tablespoons, 3 tablespoons of sake (rice wine), 2 tablespoons of miso, and served in sauce
Pour the sauce into the pot
Cook until the onion becomes soft and taste
Drain the pigs into the pork ribs
The soup is thick enough to pour the egg
Heat for about 30 seconds, turn off the heat, and put in the green onion for 5 minutes.
Fill the bowl with the pork, drag the pork chops into the bowl, cover the rice, sprinkle Shanghai Tess
1. Cut the pork loin into thick points, use a meat hammer to slowly tap the thin, knock on the big, and it is easier to taste. 2, the meat hammer has been beaten, so it is easy to taste, the meat is slightly salted, you do not have to stay overnight. 3. Miso is a seasoning in Japanese cuisine. It is a fermented seasoning with rice as the main ingredient, rice koji, sugar, salt, etc. Basically, it is seasoned rice wine, a bit sweet, and the color is yellowish. When there is no miso at hand, you can use rice wine and brown sugar instead. 4, the sauce must be cooked to very little, pour the egg liquid, leaving little, or too much soup, it becomes a rice. 5, the egg liquid is poured, cooked to the taste, fresh and tender.