Chewy and savory pork cutlet tangsuyuk
It's been a long time since I drank a comfortable weekend morning coffee and slept in until the sun went up in the middle of the sky, so I feel much lighterSpring lady came quietly, saying that the Daedonggang River grass is on the top of the Woosu hinge and the frog is sitting aroundThey wanted to eat pork cutlet, so I hurriedly went to the market and made a different tangsuyukI'm going to cook now
6 serving
Within 60 minutes
장분순
Ingredients
  • Pork
    2X600g
  • potato starch
    400g
  • corn starch
    200g
  • glutinous rice flour
    200g
  • Frying flour
    300g
  • Cheongju
    1paper cup
  • Beer
    500cup
  • ground pepper
    1ts
  • ginger juice
    1TS
  • thick soy sauce
    1TS
  • Paprika
    1ea
  • Paprika
    1ea
  • freshwater cucumber
    1ea
  • Carrot
    1ea
  • onion
    1ea
  • leek
    1piece
  • red cabbage
    little
  • Pineapple.
    1can
  • egg
    3ea
  • Korean style soy sauce
    1TS
  • Oyster sauce
    1TS
  • Sugar
    3TS
  • balsamic vinegar
    2TS
  • the liquid of tuna
    1TS
  • Ketchup
    2TS
  • potato starch
    1paper cup
  • Water
    5paper cup
Cooking Steps
STEP 1/13
Slice the sirloin pork thinly, put it down on the crab, and season it with pepper, soup, soy sauce, egg, white, cheongju, ginger juice
STEP 2/13
Shape the vegetables and cut them nicely and put them in
STEP 3/13
Mix the ingredients and make the sauce
STEP 4/13
Mix glutinous rice flour, corn starch, potato starch
STEP 5/13
Boil the rice wine
STEP 6/13
Add 1 cup of boiled Cheongju egg white water to the mixed powder, knead it thickly, then mix with the seasoned pork
STEP 7/13
Add beer and ice to frying powder and stir to make batter
STEP 8/13
Heat the oil and fry it twice
STEP 9/13
Put oil on a frying pan and stir-fry 1 tablespoon of soy sauce and 1 tablespoon of refined rice wine, add 3 cups of water, and when it boils, add sauce, and when it boils, add starch while checking the concentration, and when it boils, it's done
STEP 10/13
It's a pork cutlet tangsuyukThey were busy making it, and they ate it quickly
STEP 11/13
There are leftovers, squid in the refrigerator, and fried squid that the groom likes
STEP 12/13
They want to eat pork cutlet udonYes, I'm done with the pork cutlet udon is done
STEP 13/13
The inside of the pork cutlet that I made today is chewy. The outside is crispy. The taste is the best
If you add a little more starch powder and boil the rice wine, it's chewy inside. If you add egg whites, it's sticky, so it's good to fry, and if you put ice in beer, it's crispy
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