What kind of meat is used for tonkatsu? Which part of the meat is used for the tonkatsu

Tonkatsu is made with pork tenderloin.

Tonkatsu is a very distinctive Shanghainese snack, which mainly selects the most crispy part of the pork body - the large tenderloin on the side of the pork ribs. When making tonkatsu, the tenderloin is thinly sliced and then split in half from the middle, but it is not cut.

Which part of the meat is used for the tonkatsu

Which part of the meat is used for the tonkatsu

The so-called pork cutlet does not refer to fried pork ribs, but a whole flat piece of pork. The pork here has no bones and doesn't have much fat, so it tastes good when used to make tonkatsu. The method is mainly to cut the pork chops into thin slices and use salt and monosodium glutamate.

Once the condiments are marinated, coat them with egg wash and breadcrumbs.

It is then fried in oil.

Which part of the meat is used for the tonkatsu

Generally speaking, pork cutlets are rich in calcium, which can maintain the health of bones, and also has the effect of nourishing yin and moisturizing dryness, nourishing essence and replenishing blood. However, tonkatsu is made by frying and is relatively high in calories. Therefore, foods such as tonkatsu are easy to catch fire, and at the same time, it is easy to gain weight when eaten in excess.

Therefore, it is recommended that people with obesity and high blood lipids should not eat more. Or, when eating tonkatsu, you can pair it with vegetables that are more heat-clearing and greasy, such as onions, celery, etc.

Tonkatsu is of course pork, of course tonkatsu is pork, of course tonkatsu is pork, of course tonkatsu is pork, of course tonkatsu is pork.

There are rewards to write a total of 5.

Whispering. High-powered answers.

God knows, you know, I know, I know, I forget.

Concern. Become the 2127th fan.

Pork cutlet is made of pork as the main ingredient, and the cooking method is mainly fried, and the taste is home-cooked, and many people like to eat it. However, tonkatsu meat is not just a piece of meat. Otherwise, it will damage the taste of the pork chops. So, what meat is better for tonkatsu?

Since the tonkatsu is looking for a crispy and delicious taste, it is necessary to choose the most crispy part of the pig, that is, the large loin on the side of the pork ribs. Not only that, but when making tonkatsu, you first cut the pork chop into thin slices of about seven millimeters, and you also have to break the large chop in half from the middle. It should be noted that it should not be broken, and it should be left about one centimeter without being cut.

Fried pork cutlets are made with tenderloin, which refers to the tender meat on the inside of the vertebrae of pigs, cows, sheep and other vertebrates. Tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, and the outside is covered by tendons. The small loin is a muscle on the inside of the vertebrae, which is relatively small and tender, and is suitable for making soups.

Tonkatsu is made with pork tenderloin.

Tonkatsu is the most tender part of the pig, which is the large tenderloin next to the ribs. And when making tonkatsu, you need to cut the tenderloin into thin slices so that the fried pork cutlet is crispy and tender.

Pork is a good mineral of a variety of minerals, sodium, potassium, phosphorus, sulfur, chlorine and other elements are more abundant, iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with juice during the freeze-thaw process of meat; Minerals such as iron, copper, and zinc are present in combination with proteins and are not easily lost during processing.