[the practice that the hand rips pig cutlet] _ hand rips pig cutlet _ to do _ how to do –


Article introduction

The hand rips pig cutlet is porky a kind common have a way, flavour is first-rate, of deep everybody love, its way is very simple also, put the pork that washs clean in boiler to join right amount condimentA falls in love with the sea to be the same as a city

A pulls love Shanghai to be the same as a city
It is OK that high pressure boils 8 minutes, take out nextA falls in love with the sea to be the same as a city

A pulls love Shanghai to be the same as a city
Put aside air, cutSh1f of Shanghai Long Feng forum

Shanghai Long Feng forum
, scatter next on Zi like that pink, pepper OK edible.

What does the hand rip the practice of pig cutlet to have?

One, what does the practice that the hand rips pig cutlet have?

1.lean lean abluent, wipe each faces in lean lean to go up with a few salt, put into high-pressured boiler, join ginger, sweet leaf, caoguo, cassia twig, anise, liquor. Add water to had overflowed the flesh almost.

What does the hand rip the practice of pig cutlet to have?

Love Shanghai is the same as a city

Fall in love with the sea

2.After high-pressured boiler exhaust small fire can involve fire 8 minutes.

3.Wait for high-pressured boiler to discharge gas automatically, open

4.Take out lean lean, put cool, cut.

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5.Scatter on Zi like that pink of pink, Chinese prickly ash, mix divide evenly.

What does the hand rip the practice of pig cutlet to have?

6.Move sauce according to his taste (soy, fine salt, white sugar, in vain vinegar)

7.Pour the sauce of mix up into cutlet, scatter on chili pink mixes divide evenly. Souse 30 minutes.

8.Boiler bottom puts a few oil, small fire. Enter the cutlet that has bloated, fast stir-fry before stewing fries medium baking temperature to dry water and the surface has silk of dried meat floss, scatter a few white sesame seed, have pot!

One, how to choose enough pork

1.High grade pork: Adipose white and hard, and contain scent. Of the flesh outside often one takes dry film a bit, the flesh is qualitative close together, be full of flexibility, after finger is pressed, cave place recover from an illness instantly.

2.Second delicacy flesh: Incarnadine fresher pork is dark, devoid burnish, adipose show hoar; surface to contain stickiness, a bit flesh of; of sour taste defeating mildew pledges loose, flexibility is little, after be being pressed gently sunken place cannot recover from an illness in time the surface after; flesh dissections is damp, the bovril with oozy and muddy meeting. Deteriorate fleshy criterion stickiness is big, the surface is drier, color pledges for dust-colour; flesh loose without flexibility, show sunken place is irrecoverable after pressing, stay have apparent mark.

3.Dead pork: The exterior shows wine, there is purple extravasated blood in the blood capillary between muscle do not buy.

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4.Rice pork: Cysticercus is contained inside the flesh, it is the larva of green bug. Its most striking feature is have in lean lean show elliptic, ivory, translucent bleb, size differs, look from appearance, resembling is there is grain of rice in the flesh do not buy.

5. is other: When buying pork, unplug root or one several pigs wool, see its Mao Gen carefully, if Maogen is aglow, if wool root is fair and clear,be ill pig; , not be ill pig.

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