Before doing this, I was a bit skeptical about the combination of sesame paste with tomato and pork chops, but the final effect can be said to be quite good, if not a little bit oily. The practice of this dish is learned from the Huang Jiaxiang version of the book "15 minutes! Teach you to make a chef-level Italian-style staple food book, page 34
Use a meat hammer to make the pork tenderloin thin (it is recommended to try to hammer thinner, because the fried will be much thicker than when you hammer it), pour the rest of the A material pickled. I didn't say how long to marinate in the book. I only had to marinate for ten minutes because of the time constraints. I didn't feel enough. When I was salting, I twisted two sea salt on both sides of the tenderloin. I felt that I could add more or a little longer.
The optimum ratio of noodles, water and salt when cooking pasta is 100g: 1L: 7g. What is the concept of 7g salt? I checked, 5g salt is about a teaspoon. Be sure to cook in a deep pan, and the recommended cooking time is 5 minutes and 30 seconds. The specific step is to measure the water well, boil the water, add salt, and then put the straight surface into the pot in a loose form, wait until the noodles are soft and sink into the pot and stir slightly with a clip. After the noodles are cooked, use a clip to pull them up, drain the water, and mix well with the olive oil to avoid sticking the noodles together.
Pour the olive oil from the material B into the pan. After the oil is hot, add the marinated tenderloin to the micro-focus and add the garlic and saute.
Mix the rest of the seasonings in the material B into the pot, cover and simmer for about 3 minutes on low heat until the ingredients are in the taste. Please be careful to cook on low heat or the water will dry out.
Add the cooked noodles and stir fry, topped with sesame oil before the pan, sprinkle with chopped green onion
#The amount provided above is the amount of 2 people written in the book. In actual operation, because I only need to do one person, I will reduce all the dosages by half. # According to the above method, the last taste is OK, the biggest problem. The oil is a bit too much, and after the meal, a lot of oil remains on the plate. Although the olive oil is not too greasy, I personally think that it can reduce the amount of oil, especially the oil of the fried pork chop. I guess it can be reduced by 1/3 to half. When I do it, my tomato is not cut enough, so As you can see, the sauce that came out last was almost nothing red. Next time I will try to put a little more tomato, then chop it up, even add a little tomato sauce. The drink on the plate is my favorite hot lemon Rebina (Libina), a kind of darkness that may sound like a dark dish. Drink. I first tasted it in Hong Kong and I felt very good, so I went to school and learned to do it. In fact, it is very simple, just buy the concentrated juice of Rebina in the supermarket, pour a juice, add five parts of hot water, and then cut a few slices of lemon into it. The best thing is that the water is just boiled, so the juice will be washed evenly.