How to make bread crumb fried ham sausage
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In daily life, ham sausage is one of the foods that people prefer to eat. Ham sausage is generally rich in protein. People often eat some when they are hungry to relieve hunger. There are many ways to eat ham, such as frying it, grilling it, and making it into a side dish or stir-frying it. When frying the ham sausage, you can also coat it with a layer of breadcrumbs to make it taste better. Method 1: 1. Prepare the ingredients and breadcrumbs. 2. Peel off the outer skin of the ham and cut it in the middle with a knife, making the cut deep but not cutting through. 3. Cut the cheese slices into strips slightly narrower than the diameter of the ham. 4. Put cheese slices in the ham sausage. 5. Dip in a layer of egg liquid and coat with a thin layer of corn starch. 6. Coat with a layer of egg liquid and then a layer of breadcrumbs. 7. Pour oil into a hot pan and heat it to 70% hot. Throw a little breadcrumbs into it. If the breadcrumbs float up quickly and there are many bubbles, it means the oil temperature is high enough. Fry over medium heat until the surface is golden brown. 8. Remove from the oil and drain. Heat the oil over high heat until it is very hot. Then throw the ham in and fry it over high heat for a few seconds to force out the oil. Remove from the pot immediately. 9. Top with ketchup. Tips: When cutting the ham, be careful not to cut it off, and cut deeper. Heat the oil a little before frying the ham sausage over medium heat. Finally, fry it in high heat for a few seconds. Do not reduce the heat when you take it out. Turn off the heat after taking it out. Method 2: 1. Use the back of a knife or a meat beater to loosen the tenderloin and thin it slightly, and cut off the irregular meat around it. It is best that each piece of meat is about the same size. Don't beat too hard or too thin! Otherwise the fried meat won’t be thick enough and won’t taste satisfying! 2. Take two pieces of meat of similar size and put a slice of ham on the meat. The ham should be smaller than the meat! 3. Add another slice of cheese, which should also be smaller than the meat. 4. Apply a circle of cornstarch on the outside of the tenderloin. If it is too dry and not sticky, you can add a little water. 5. Put the two pieces of meat together and press the outer circle tightly with a little force, otherwise it will easily fall apart when frying, and the meat filling and cheese will leak out. Look, is the middle of the meat bulging? 6. Coat the meat with a layer of flour evenly. Then pat the meat lightly to shake off the excess flour. 7. Dip the meat coated with flour in a layer of egg liquid. 8. Finally, apply another layer of bread crumbs. When applying the bread crumbs, you can press a little harder to make the bread crumbs stick more firmly. Repeat pressing on both sides several times. 9. Continue coating the meat until it is fully coated. When picked up, lightly tap the meat to shake off any excess bread crumbs. 10. Heat the oil in a pan and fry on medium heat for about 3 to 5 minutes (depending on the size of the meat). Turn the meat over during this process for even frying. When the color is about to turn golden, 11. Turn up the heat to raise the oil temperature so that the oil in the meat can be forced out (about 30 seconds), then remove from the pan. |
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