Two things are going on here, 1) pork chops and panko coating for tonkatsu and 2) egg roll wrappers and filling.
The two in the center are better than the outer two. This I have judged by just looking.
The middle two chops get the treatment ↑.
Now onto the dough for the egg rolls ↓.
* 1.5 cups a/p flour
* 1 level teaspoon baking soda
* 1 cup water heated to near-boiling but only .75 cup water used
These two things, very hot water and baking soda, change the dough significantly so that the result is a dough so strong and elastic that it can be rolled out paper-thin and still be strong.
Switch from flour to corn starch.
Now every layer is loaded with cornstarch. Every level on the machine the dough is judged for another coating of cornstarch. Cornstarch applied very liberally all over the place.
This is all of the leftover filling from before. This nearly was tossed. Double this amount in cabbage is added. Plus a few favorite flavors. Now the filling tastes significantly different from the first time around.
The cabbage will release water. We do not want the egg rolls to be wet. The cabbage is cooked to control this, then cornstarch added to the cabbage to soak up all additional liquid inside the egg rolls.
Pork chops dusted with flour then dipped in egg wash then pressed into panko bread crumbs.
The sauce is based on Western preferences.
Tonkatsu sauce:
* Catsup
* Worcestershire sauce
* Soy sauce
* Honey
* rice vinegar
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