大錘私房菜027丨酥嫩香甜一口爆汁的日式炸豬排，在家你也可以自己做了 Japanese-style Fried Pork Cutlet

Costs less than 20 yuan Haha, done And it tastes very good Hello everyone I am Dachui Today I will teach you a Simple and delicious meal for one That is the Japanese-style fried pork cutlet Actually, fried pork cutlet In Japan is a very common dish And the price is also very affordable But in China, eating Japanese food Anyway, the cost-performance ratio is not that high Today, after learning this delicious dish You can easily enjoy it at home Alright, let's fry the pork cutlet. The meat chosen can be pork shoulder or pork loin. So today we have prepared a piece of pork shoulder. Look at this, the color is quite nice. Take a look, the thickness of this meat is about almost 3 centimeters. When we make it at home, a thickness of 3 cm is already the limit. Although thicker pork cutlets taste better, but if it's thicker than this, you can only cook the pork cutlet at a low temperature first and then fry it, which is different from the method we are using today. So, this piece of meat, how do we process it? You see, usually the edge of pork shoulder has some fat. I actually removed some of it. If you don't like eating fat, you can remove it all. I left a bit. Then we use a knife to slightly chop the parts with fat and tendons just lightly give it a few chops This way, when it's fried, it's less likely to deform Just give it a few cuts On the edges, we just make a few slashes Make a few cuts Then use a hammer A meat tenderizer to pound it Mainly to let the meat's muscle fibers and texture stretch out This way, it tastes better later And absorbs flavors more easily Directly sprinkle some salt on this cutting board Some black pepper Then we put the meat back here Ah Then add some more black pepper and salt on top Let it marinate here for a while Alright, now you see I've switched to this cutting board for cooked food And also a specialized knife Why is that? We need to prepare some side dishes for the fried pork cutlet In Japan, Japanese-style fried pork cutlets are usually accompanied by cabbage as their side dish And when eating, you can add a little bit of white vinegar and sugar for a sweet and sour taste or pair it with some salad dressing, that's all fine This is somewhat a test of knife skills Choose a leaf and cut diagonally This way, its length is just right This cabbage Longer strips of it would look more appealing Finally, we'll fluff it up and put it on a plate Later, when the pork cutlet is fried, just place it on top and it's done. Alright, the meat has marinated enough. Let's prepare for the next step. First, take some cornstarch. We put the meat in it. Let this meat be coated with a layer of thin starch. Don't make it too thick. This is enough. Then, take the egg mixture. Let the pork cutlet be completely covered in egg mixture, like taking a bath in the egg. Next, the main character comes on stage. This is our breadcrumbs. These breadcrumbs can be bought ready-made, no need to make your own. Put the pork cutlet into the breadcrumbs, let it be evenly coated all over. The breadcrumbs must cover it completely. In this process, be a bit more careful. The more breadcrumbs, the tastier it is. We need to make sure every corner is covered, including its sides. Alright, it's almost done to this extent. Next step, we're going to deep-fry the pork cutlets. We're using corn oil or rice bran oil. Everyone, please don't use soybean oil or peanut oil and the like. Because their flavors are a bit overpowering. At this point, turn on the heat. First, keep the flame low. We need to put the pork cutlets in while the oil is still cool. Put the pork cutlets in. This is what we call the cold oil method. Now it's on low heat. Folks, now, the oil temperature is gradually increasing from low heat. Currently, the oil temperature is around 140 degrees. We maintain this temperature and continue frying for another 5 to 7 minutes. When time is up, take them out. Increase the oil temperature to 170 to 180 degrees, and do a second frying. The time should be about 40 seconds to 1 minute. Da-da-da Fried Pork Cutlet Ready to eat, huh? Ah, look This sauce The flavor is already making its way into my nose Hear that sound? Reminds me of that episode with the deep-fried meatballs Feels exactly the same, doesn't it? The pork is crispy on the outside, tender on the inside This pork shoulder is the best With fat and lean layers alternating So the texture is just fantastic Let me tell you This piece of fried pork cutlet If you eat it outside How much would it cost? At least close to 100 yuan But at home? The cost is less than 20 yuan Haha, done And it tastes very good Mainly it's about controlling the heat Today we used the cold oil method Putting the pork cutlet in cool oil Then on low heat Letting its temperature rise slowly During this process, the meat itself also cooks Finally, with high heat Mhm Make the breadcrumbs even crispier on the outside Deep-frying itself can lock in the moisture of the meat So as you guys saw just now This meat The juice is really good The so-called Japanese-style fried pork cutlet Actually, what's special about it? It's that many sauces in Japanese cuisine, are rich and carry a sweet fragrance. They pair very well with this meat. This sauce can be bought online by everyone. Of course, you can also dip it in tomato sauce, or honey mustard sauce, mayonnaise is also fine. And there's that spicy soy sauce from Shanghai. But Shanghai's fried pork cutlets are a bit thinner. At home, if you can't manage it, don't fry it this thick. This breadcrumb must be the golden yellow type. Alright, good. Today, I can't taste too much of it. Why? Because this is my daughter's dinner. So, let's wrap up this episode, shall we? See you next episode.