Every child's childhood memories, but the market is the world of Japanese-style pork cutlets. Today to challenge the taste of childhood, Shanghai pork cutlet is not so gorgeous appearance, taste crisp and tender, with the best partner Taikang yellow brand spicy soy sauce, really can not stop.
The large row is washed, and the surface is cut with a knife to help the taste. Use a hammer to beat the big row and hit the original double size. If there is no hammer, it can be replaced by the bottom of the soy sauce bottle.
Add egg white, appropriate amount of salt, pepper, onion ginger and other marinated large rows, knead large rows by hand, easy to taste. Put it in the refrigerator for about half an hour.
Take out the large rows and evenly wrap the raw flour and bread crumbs. Don't wrap too much too thick.
Put the oil in the pot, the oil must not be too large, so that the large row can slide in the pot. Open the small fire to fry, the fire temperature can not be high, the oil bubbles should be small. The surface turns yellow and then turns over.
Take out the large row and take it out.
Open the medium fire again and fry the pot again, this time the bubble is bigger. Turn around in about 20 seconds, turn golden brown and start the pot.
After cutting it, you can eat it with hot soy sauce. It tastes better when you eat it hot.
The raw flour should not be too thick, the bread crumbs should be chosen to be thinner, and the too thick taste is too brittle. The oil should not be too small, too little to be easy to focus. Because it is a home cooking, you can't put a big pot of oil like a restaurant. When you fry, you can continue to use a shovel to fill the big row.