Pork Chop Rice Cake

2024-04-21 21:11:32 408

When it comes to Shanghai's classic cuisine, pork ribs rice cake can definitely be called a novelty. Fried pork ribs have a slightly salty flavor, but paired with a sour and sweet taste of rice cake! The oldest and most popular among the people of Shanghai should be "Xiandelai". In 1921, He Shide, the founder of Xiandelai, set up a stall at Lane 177, Zhidexhang Lane, Lanwei'ai Road (now Lane 177, South Xizang Road). With these simple equipment, three half tables, several benches, an iron pot, and a stove, he created delicious snacks belonging to Shanghai< Br>

Details of ingredients

Pork tenderloinApproximately 8cm in length for a section
Finger Rice Cake10 pieces in a row
Edible vegetable oilHalf pot
Vinegar1 tablespoon
White sugar1 tablespoon
corn starch1 tablespoon
salta little
White sugara little
black pepper a little
Eggs1 unit

Technique

difficultyintermediate
workmanshipFried
tasteSour and sweet
timeHalf an hour

Steps to make Pork Chop Rice Cake

1. It is reasonable to use pork loin, but I don't want to bite the bones and the tenderloin is more tender, so I chose tenderloin. Cut a section of tenderloin and cut it open in the middle. My pot is small, so it's divided into two pieces. If the pot is big enough, it can be left uncut into one piece.
2. Use the back of the knife to repeatedly pat horizontally, vertically, and diagonally.
3. Use the tip of the knife to break the muscle fibers on both sides against the muscle texture, and then pat the back of the knife until the meat becomes thinner and larger. This process can be repeated.
4. This is the same section of tenderloin, and you can see that the meat that has been slapped is much larger than the meat that has not been slapped, but of course, it is also much thinner.
5. Pat the beaten pork chops and use your fingers to pinch a little salt, sugar, and pepper on both sides.
6. Massage a few times and cover with cling film to marinate for 15 minutes. If it's hot, put it in the refrigerator's cling layer.
7. After marinating the pig, coat both sides with starch.
8. Dip the egg mixture into the egg mixture again.
9. Wrap the last two sides with breadcrumbs and shake off any excess breadcrumbs for later use.
10. Heat half a pot of oil to about 150 ℃, then turn to medium and low heat.
11. Do not tear open the rows of finger shaped rice cakes. Fry until the surface becomes crispy and hard, slightly swollen, then remove and drain the oil. Rows of finger shaped rice cakes that are not torn apart are designed to simulate large rice cakes. This type of rice cake was the original appearance, but it is rarely sold now.
Of course, you can also tear open small strips and fry them one by one, which is more convenient to eat. Be careful not to fry the rice cake for too long, otherwise it will burst. Pay attention to safety.
13. Then fry the pork chops. First, fry slowly at low temperature to let the pork mature, and then fry again at high temperature to make the surface crispy.
14. Boil another sweet and sour sauce, vinegar, white sugar, starch, and add 1-2 tablespoons of water to the pot. Stir well.
15. simmer over low heat until the sauce thickens, and be sure to keep stirring while simmering.
16. You can cut the pork chops and put them on a plate, or you can choose not to cut them; Sauce can be drizzled on or dipped in to eat. If we had another bowl of small Wonton, it would be more perfect!
17. This is a whole piece of rice cake, which may not be as beautiful on the plate, but it's more satisfying to eat in large bites.