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Pork chops

1, braised pork chops: prepare pork chops, spring onions, ginger and garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, water. Wash the pork chops, cut them into small pieces, blanch the blood with boiling water. Cool oil in hot pot, saute onion, ginger and garlic until fragrant, stir-fry pork chops until discolored. Add cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence and water, bring to a boil and simmer for about 30 minutes until the pork is soft and rotten.

2. Preparation: pork chops: 2 pieces, 1 teaspoon salt (5g), 2 teaspoons sugar (10g), 1 teaspoon chicken essence (5g), 2 red peppers, 1 tablespoon (15ml), onion, ginger, garlic, cashew 50g production method: first, wash the chop, dry it with a napkin, put it on the board, pat it horizontally and vertically with the back of the knife, so that the meat will be very soft, and then sprinkle each chop with cornflour. Cut the onions, slice the ginger, peel the garlic and beat it flat.

3. Practice: wash the pork chops, loosen the meat with a small hammer, put the finished pork into a bowl and marinate with a little cooking wine and salt for about 10 minutes. Pour barbecue sauce on the pickled pork chops (the amount depends on the amount of meat), spread the pork chops thoroughly (figure 5), cover with plastic wrap and marinate for more than 4 hours (preferably in the refrigerator overnight before taking it out).

4. Practice 1: pre-preparation of fried pork chops: wash pork chops and absorb dry water with paper towels. Seasoning preparation: salt, pepper, olive oil. Cooking steps: add olive oil to the pot, heat the oil and put in the pork chops. Pan-fry over medium heat until golden on both sides. Season with a little salt and pepper. According to your preferences, you can stir-fry with vegetables to increase the taste.

5. 6 pieces of pork chops, 1 tablespoon of soy sauce, 3 spoonfuls of light soy sauce, a little salt, right amount of cooking wine, right amount of sugar, 1 piece of fennel, 3 pieces of star anise, 3 dried peppers, right amount of oil, right amount of ginger, right amount of chives. The practice of the big row: use the back of the knife to loosen the two sides of the big row. Put the large amount on a plate and marinate with a little salt of cooking wine for 15 minutes. After pickling, pat the dry starch on both sides of the big row. Add the right amount of oil to the frying pan.

6. To make delicious pork chops, we should prepare the following ingredients: pork chops, spring onions, ginger and garlic, cooking wine, starch, light soy sauce, oyster sauce. First of all, we should first wash the pork chops bought from the supermarket with water, and then dry the water on the pork chops. In order to make the pork chops more delicious, we can cut a knife on the pork chops and marinate them with onion, ginger, garlic, cooking wine, oyster sauce and light soy sauce.

Steps for making pork chops with garlic flavor

Wash the pork chops and cut them into 15cm pieces, peel the garlic and cut it into mashed garlic. Put mashed garlic, cooking wine, salt and pepper noodles into the ribs and marinate for more than 4 hours. Beat the eggs in a bowl, mix them with chopsticks, then drag the pickled ribs in the egg and wrap them in breadcrumbs.

Remove the bones and wash the pork chops and cut them with the back of the knife to remove fluffy tendons. Marinate with a little oil, salt, minced garlic and pepper for a while. Fire, the pot does not need to pour oil, when the pot is hot, put in the pork chops. It can be turned in less than 1 minute. If the meat is too thick, it can be one and a half minutes. After turning, put some cooking wine, always smoke a few drops or powdered ginger according to taste. Sprinkle some parsley and garlic out of the pot.

-step-the pork chops slapped flat with the back of the knife and staggered to make it loose and easy to taste. Add light soy sauce, cooking wine, garlic powder / garlic powder, salt, cornflour / starch and marinate for 1 hour. If pickled overnight, do not put marinade. Add a little salt to the pot the next day. After pickling the pork chops, beat in an egg and grab evenly.

Tender pork chops: use a meat hammer to loosen the rows evenly on both sides, and if there is no meat hammer (like me), you can use the back of the knife to chop up the vertical lines on both sides (if the meat is old, you can cross-chop twice), this step is very critical, it will determine the slippery and tender degree of the final platoon, so it must not be omitted, as detailed in the picture.

What are the eating methods of pork chops worth sharing?

Pork chops soup: pork chops are suitable for cooking soup, especially with white radishes, corn, carrots, etc., can bring out the sweetness of the soup. After blanching the pork chops, put them in a pot with sliced vegetables, add water and appropriate amount of ginger and salt, bring to a boil, turn to low heat and simmer for several hours until the soup is full-bodied and delicious. Pork chops stir-fry: pork chops are sliced or sliced, and can be fried with green peppers, onions, mushrooms and other vegetables.

Pork chops are very popular parts of pigs, the meat is delicious, fat but not greasy, suitable for a variety of cooking methods. Here are some ways to eat pork chops worth sharing: braised pork chops: this is one of the most common cooking methods. Wash the pork chops, scald the blood and impurities with boiling water, and then marinate them with soy sauce, sugar, cooking wine, ginger slices, onions and other seasonings.

If you have confidence in the freshness of the steak, you don't have to put ginger. Sanlian editor concluded that in order to make the platoon delicious, the above shared practices are all necessary to pat, so don't forget it when making it. What are the nutritional values of pork chops? Pork chops are worth eating. Because the pig chop has high nutritional value, it has the effect of nourishing yin and strengthening yang, tonifying essence and tonifying blood. Boil soup to put onions, and some corresponding seasoning, after cooking is very delicious, but also very nutritious.

According to your preferences, you can stir-fry with vegetables to increase the taste. Practice 2: braised pork chops pre-preparation: pork chops cut into pieces, blanch water to remove blood. Seasoning preparation: soy sauce, sugar, cooking wine, sliced ginger, green onions. Cooking steps: heat the oil in the pot and stir-fry the sugar to make the sugar color. Add the pork chops and stir well so that each piece of meat is covered with sugar. Add soy sauce, cooking wine, sliced ginger and onions and simmer until the meat is tender.

Fried pork chops with 3 pieces of seasoning salad oil, salt, cooking wine, pepper to wash the pork chops, use a small hammer to loosen the meat, drain the finished pigs into a bowl, pour a little cooking wine and salt and marinate for about 10 minutes.

Sauce pork chops is a delicious Chinese dish, mainly with pork chops as the main ingredients, supplemented by a variety of seasonings and cooking techniques to make the meat fresh and tender, rich sauce flavor. The following are several delicious sauce pork chops: braised sauce pork chops materials: pork chops, light soy sauce, soy sauce, cooking wine, sugar, ginger slices, onions, star anise, cinnamon, fragrant leaves and so on. Practice: a. Wash the pork chops, cut into pieces of appropriate size, scald with boiling water to remove blood and impurities.

The practice of deep-fried chops

1. Fry the golden side and continue to fry. Fried on both sides of the pan, the whole frying process only takes 3-4 minutes, pour ketchup on a plate, and the delicious deep-fried steak is ready to eat. Tip: eat it with ketchup according to your own taste. There are two kinds of bread crumbs, golden yellow and white. You can use either of them.

2. Material: 6 pieces of pork chops. Excipients: 2 tablespoons cooking wine, 2 teaspoons refined salt, 2 teaspoons light soy sauce, 5 slices ginger, 1 teaspoon pepper, 2 eggs, 3 tablespoons flour, 1 bowl of bread bran, 3 spring onions. Cut and wash the large chops (the pork tenderloin I bought directly) and gently beat them with a meat hammer until they become thinner and bigger, about 5-2 times the original volume. Beat a large row, sprinkle with cooking wine, light soy sauce, ginger, garlic and sprinkle with pepper and salt.

3. Heat the oil in the pan until 70% hot, then deep-fry it in a large row over medium heat. Deep-fry until golden brown on both sides, remove the excess grease with kitchen paper, cut into pieces and enjoy.

4. the first step is to wash the pork chops with clean water and pat them thin and soft with the back of the knife, as shown in the following picture. Put the wine, salt, light soy sauce, egg liquid, sliced ginger, chopped onions and pepper in a bowl and stir well. Pour the pig into the mixed sauce and marinate evenly for four hours, as shown in the following picture. The pickled pork chops are wrapped in flour and wrapped evenly, as shown in the following picture.

5. Is it the usual practice of deep-fried platoons? The following is the introduction brought to you by the editor. Main ingredient: pork chops four pieces. Excipients: 2 tablespoons cooking wine, 2 teaspoons refined salt, 2 teaspoons light soy sauce, 5 slices of ginger, 1 teaspoon pepper, 2 eggs, 3 tablespoons flour, bread ingredients: pork chops four pieces.

6. Wrap all the rows in breadcrumbs and compact them, one piece at a time and set aside. I like to cook more at once, put the excess in a fresh-keeping bag and freeze it in the refrigerator, and next time I want to eat it, just take it out and fry it.

What is the practice of the platoon?

Material: 500 grams in large row. Wash the platoon in cold water. Use a special tool to knock on both sides of the row, destroying the chemical fiber tissue of the meat. Mix the battered platoon with appropriate rice wine and a small amount of salt. Flooded for about 15 minutes. Crush raw eggs, mix them evenly, and set aside. Mix the water starch with water and set aside. Take a large row and soak it in the egg liquid; then soak it in the water starch.

Braised pork chops: prepare pork chops, spring onions, ginger and garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, water. Wash the pork chops, cut them into small pieces, blanch the blood with boiling water. Cool oil in hot pot, saute onion, ginger and garlic until fragrant, stir-fry pork chops until discolored. Add cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence and water, bring to a boil and simmer for about 30 minutes until the pork is soft and rotten.

First, wash the big row, dry it with a napkin, put it on the board and pat the meat horizontally and vertically with the back of the knife, so that the meat will be very soft, then coat each row with cornflour, slice the onion, slice the ginger, peel the garlic and beat it flat. Put a little more oil in the pot, put the big discharge into the stir-fry, pay attention to spread out piece by piece, put it several times at a time, and fry it out until both sides turn white.

How to cook braised steak in soy sauce?

1. Juice collection: when the braised steak is almost cooked, you can turn on the heat to collect the juice, so that the soup is concentrated, the meat quality is more delicious, and at the same time, it can also make the surface of the platoon more bright and attractive. Set still: after the braised steak is finished, do not rush out of the pot, you can cover the pot and let it sit in the remaining temperature for a period of time to make the meat more delicious and taste more tender.

2. The trick of how to make braised chops without tender meat powder and tender pine: first of all, the platoon must be loosened on both sides. Be sure to add starch and salt, unlimited starch, corn starch, cassava starch and so on.

3. The cooking technique of braised pork ribs use boiling water to make the surface of the ribs cleaner, remove dirt and make the ribs more fresh and tender at the same time. When stir-frying spring onions, ginger and garlic, first cut the spring onions, ginger and garlic into small pieces, which can better release the fragrance and make the ribs more fragrant.

4. Beat the front and back of the platoon with a meat hammer. If there is no meat hammer, you can chop it carefully with the back of the knife, first horizontally and then vertically.

5. Keep the stew over low heat to soften the meat slowly; heat quickly when collecting juice so that the soup is not too thin. In addition, according to personal taste, you can appropriately adjust the type and amount of seasoning to make braised steak more in line with your own taste. In short, the key to braised steak lies in every detail of material selection, handling, cooking and seasoning. Only by careful operation, can we make braised steak with fresh meat, bright red color and rich flavor.