![]() Add the chopped garlic, button mushrooms, and stir fry until aromatic.Saute the sliced onions until slightly caramelized.Set aside.Ī sauce is required since the fried rice, and the pork chops are quite dry. Pan-fried the pork chops until both sides become golden.Mix well and pan-fried immediately in a pan. Dip the marinated pork chops into beaten eggs and drain off the excess.Marinate the pork chop with salt, sugar, Shaoxing wine, and white pepper for at least an hour.Pound the pork chops with a meat malletor the knife’s back to break down the tough tissue.I slice the pork chops into half so that they are cooked quicker and more tender. The pork chop should not be too thick because it takes longer to cook, and the meat can become tough.Olive oil is not the best choice because it has a lower smoking point, and its flavor is not typical for traditional Asian food. Corn oil, peanut oil, and palm oil are all suitable for frying rice. The best cooking oil for frying rice is those with a high smoking point, which will not break down during high heat cooking. ![]() A non-stick pan is another alternative, but it is not made for high heat frying, and there will be less wok aroma generated. If you cook Western food most of the time and do not wish to purchase a wok, you can buy a cast-iron Dutch oven instead. I am using an aged old cast iron wok, which is well seasoned, and you can notice in the video that it is non-stick. I suggest using a well-seasoned wok to fry the rice.It is time to turn up the heat to generate the wok aroma. After the rice is getting dryer and fully coated with the oil, it will become less sticky. ![]()
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