Taiwanese Fried Pork Chops | 台式炸豬排 : 巳經傳了第三代! 酥脆不油膩, 教你1吋厚的豬排怎麼炸, 跟著我做真的很簡單喲！ скачать в хорошем качестве

Taiwanese Fried Pork Chops | 台式炸豬排 : 巳經傳了第三代! 酥脆不油膩, 教你1吋厚的豬排怎麼炸, 跟著我做真的很簡單喲！

在台湾，炸猪排普遍都會和滷肉饭一起搭配食用, 要尝试这种台湾非常受歡迎的排骨飯組合嗎？请观看如何做滷肉飯的视频 :    • 台灣滷肉飯健康版/醬汁黏稠  Taiwanese Lu Rou Fan with l...   食材： A：（腌制二片猪排） 猪排 : 1英寸厚2块，每块200g 酱油 : 1 1/2 大匙 料酒2 大匙 冷水2 大匙 糖2茶匙 五香料粉1/2茶匙 大蒜（拍碎）6瓣 B : （炸1片猪排的炸粉） 粗粒蕃薯粉(地瓜粉) 1杯 C : （炸一片猪排的炸粉） 中筋面粉 2 大匙 马铃薯粉2 大匙 小苏打1/4 茶匙 混合以上三种成分并充分混合 水1 大匙 註明 : 1.推荐用于油炸食物發煙點高的油, 例如 :花生油, 大豆油, 蔬菜油, 菜籽油, 玉米油... 2. 食材B /粗粒红薯粉：有2种不同类型的红薯粉，一种是細粉，另一种是我们在此食谱上使用的一种粗顆粒的，通常可以在亞洲超市可以找到。 3.食材C /马铃薯粉(potsto starch)：玉米粉(corn starch), 太白粉 也可以使用。 4.在此视频中，我们制作的猪排薄约1厘米，如果您想制作比較厚的的猪排，则需要增加烹饪时间, 例如, 猪排约1.5厘米的厚度, 則每面需要增加0.5min油炸的時間。 5. 为了安全起见，您需要使用比較深的锅,或是炒菜鍋.防止高溫的油溢出，且油量不得超过锅的70％ 提示：使用合适的温度是油炸的关键，我们需要用高溫快速密封肉的表面, 使肉中的水分不流失。 -温度太高：可能导致食物表面已经烧焦, 但食物的内部卻尚未煮熟. -温度太低：煮熟的食物需要更长的时间，因此会有更多的油渗入食物, 非但這樣的油炸食物吃起來會很油膩, 也因此吃下了更多的油脂. ===================================================================== In Taiwan, Fried Pork Chops are often eaten together with Lu Rou Fan(滷肉飯). To try out this famous Taiwanese pairing, Check out this video to learn how to make your own Lu Rou Fan(滷肉飯) :    • 台灣滷肉飯健康版/醬汁黏稠  Taiwanese Lu Rou Fan with l...   Ingredients : Marinade (for 2 pork chops) Pork chops 2 pieces (1” thick, 200g each) Soy sauce 1 1/2 TBSP Cooking wine 2 TBSP Cold water 2 TBSP Sugar 2 tsp Five spice powder 1/2 tsp Garlic (smashed) 6 cloves Coating Option 1 (for 1 pork chop) Sweet potato flour 1 cup Coating Option 2 (for 1 pork chop) All-purpose flour 2 TBSP Potato starch 2 TBSP Baking soda 1/4 tsp Combine above 3 ingredients and mix well Water 1 TBSP Notes 1. Recommended oil for frying: Vegetable oil, canola oil, peanut oil 2. Coating Option 1 : There 2 different types of sweet potato flour, ‘fine’ and ‘thick. We use a thick (粗) sweet potato flour. You can find this at your local asian grocery. 3. Coating Option 2 : Corn starch can be used in place of potato starch for the same result. 4. In this video, our fried pork chops are about 1 cm thin. For a thicker pork chop, you will need to increase your frying time. For example, for a 1.5 cm thick pork chop, increase the frying time by 0.5 min per side. 5. For safety, use a deep sauce pan, pot, or wok. Never fill oil to more than 70% of your pot! Tips for Deep Frying: Temperature : Using the right temperature is key when deep frying. We need to quickly seal the meat surface in order to keep the moisture inside of meat. If your temperature is too HIGH : The outside will cook too quickly and start to burn, while the inside remains raw If your temperature is too LOW : The longer it will take to cook the food through, and the more the oil will seep into the food. :::::::::::::::::::: Music: Hey! - Bensound Cute - Bensound Buddy - Bensound https://www.bensound.com Support by RFM - NCM: https://bit.ly/2xGHypM ::::::::::::::::::::