Chara Rinko Time required : 40minutes
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Ingredients
- 豚ロース肉 : 1 sheet
- Garnish with your favorite tomatoes, cabbage, etc. : 適量
- 塩 : 肉の0.8%
- 卵 : 1個
- 強力粉(薄力粉でも可) : 適量
- 生パン粉 : 適量
- ラード(サラダ油でも可) : 適量
Time required
30minutes
Procedure
-
1)
筋を切る
00:01
豚ロース肉は、脂と肉の間にある筋に丁寧に切り込みを入れる。
-
2)
塩を振る
01:05
Sprinkle salt on 1 and let it sit for 10 minutes.
-
3)
Cut the garnished vegetables
01:34
Remove the calyx from the tomatoes and cut them.
Cut the cabbage into julienne. -
4)
水分を拭き取る
02:35
Carefully wipe off the water on the meat surface with kitchen paper.
-
5)
To dress
02:45
Sprinkle a thin layer of strong powder on the entire surface and sweep it like a tap.
Put it in the melted egg and put it in the bread crumbs.
Place the bread crumbs by hand and apply firmly. -
6)
揚げる
04:09
Gently put in oil at 160 ℃ from the front, and raise it once when the sound becomes quiet.
-
7)
Fry twice
06:31
Deep-fried in oil at 180 ° C.
When it is brown and the bubbles become small, remove it. -
8)
盛り付ける
07:36
Cut it to the size you like and serve it on a plate with garnished vegetables.
Point
・ We recommend strong flour, which is thinner than soft flour and easy to sprinkle.
・ Eggs tend to be fooled when entwined by hand, so chew them with chopsticks.
・ Bread crumbs with a high water content and a fragrant finish are recommended.
・ Lard is recommended because it is rich, but there is no problem with salad oil.
・ Pick up scattered clothes diligently.
・ If you want to give thin pork loin, you can fry it once.
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