Shanghai Tonkatsu

Shanghai Tonkatsu

by Worm mother millet

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

When I was young, I could eat 3 pieces of tonkatsu that was bigger than this one at a time. This is a delicacy that Shanghai Xiaonan can't resist. In order to make it easier to eat and cut into strips, you don't have to chew your face all over!
It tastes delicious just like this, and it can also be dipped in spicy soy sauce, vinegar, and tomato sauce. They are all delicious. "

Ingredients

Shanghai Tonkatsu

1. Wash the large ribs and drain the water. In order to make it easier to eat without bones, cut off the bones and cook the soup with the small ribs.

Shanghai Tonkatsu recipe

2. Chop the meat horizontally with the back of a knife, then chop it vertically, pat the meat loose. It is more convenient if there is a meat hammer. After this treatment, the meat of the large ribs will be tender and will not be firewood.

Shanghai Tonkatsu recipe

3. Add salt and rice wine, mix well, make a good size, and marinate for half an hour.

Shanghai Tonkatsu recipe

4. Beat the eggs into egg liquid. Starch and bread flour are placed on the plate.

Shanghai Tonkatsu recipe

5. The marinated large ribs are processed in the order of egg liquid → starch → egg liquid → bread flour.

Shanghai Tonkatsu recipe

6. Shake off the loose bread flour a little.

Shanghai Tonkatsu recipe

7. Start the frying pan and fry slowly over a medium-to-small fire. The two sides are golden and ready to be out of the pan.

Shanghai Tonkatsu recipe

8. Absorb the oil and cut into strips.

Shanghai Tonkatsu recipe

Tips:

1. For tender meat, pat the meat loose before marinating.
2. The steps of flouring are in the order of egg liquid→starch→egg liquid→bread flour.
3. When the bread flour is finally applied, lightly press with your fingers to make the bread flour stick to the meat.
4. The loose bread flour must be shaken off when it is put in the oil pan, otherwise it will stick to the next rib after being fried for a long time in the oil pan, which is unsightly.

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