Bamboo shoots stewed pig s trotters tips, pig s trotters bamboo shoots practice complete

Always eat roast pig's trotters, it is inevitable that there will be some greasy feeling, pig's trotters are actually diverse, in addition to roasted pig's trotters, the most nutritious stewed pig's trotters, in order to make the nutrition in the pig's trotters easier to be absorbed by our human body, you can add the appropriate takeover in the dry, dried bamboo shoots as a delicacy in the south, can play a role in removing moisture, so how to do the stewed pig's trotters with dried bamboo shoots? Let's take a look.

Recipe description. The best dish in this dish is the dried bamboo shoots, which absorb the flavor of pork trotters and spices.

Material. 250 grams of pig's trotters, 100 grams of dried bamboo shoots (2 taels), 1 star anise, 1 cinnamon, 1 bay leaf, 5 fennel, 1 tablespoon of seafood soy sauce, 5 grams of salt, 15 grams of rock sugar.

Method. 1.Dried bamboo shoots need to be soaked for 5 to 6 hours in advance.

2.After washing and drying the bamboo shoots, put them directly in a clean wok, and fry the dried bamboo shoots dry (no need to put oil in the wok).

3.Blanch the pig's trotters in boiling water.

4.Start another soup pot, boil half a pot of boiling water, put star anise, cinnamon, bay leaves, and fennel into the boiling water to cook a little to get the flavor, put the rock sugar, pig's trotters, and dried bamboo shoots into the water, and turn to low heat and simmer for an hour after boiling over high heat.

5.Turn the heat to high, put in the soy sauce and salt, boil for 5 minutes, and boil the water slightly.

Recipe description. The pork belly broth of method 4 can also be added with sauerkraut or Fu vegetables, and then add an appropriate amount of seasonings to cook it into a soup to eat, so that the materials will not be wasted.

Material. 1 pig's trotters, 150 grams of dried sour bamboo shoots, 1 2 catties of pork belly, 3 green onions, 1 2 cups of soy sauce, a little wine, an appropriate amount of sugar, and a little salt.

Method. 1.Tear the dried bamboo shoots into thin filaments, wash them, cut them into sections, soak them in water for a day, and then blanch them with boiling water to remove the sour and salty taste of the dried bamboo shoots.

2.Wash the green onion and cut it into long pieces for later use. Wash the pig's trotters, first blanch them with boiling water to remove the smell, smear the soy sauce on the skin after taking them out, fry them in an oil pan until golden brown, and soak them in cold water immediately after taking them out until they are cool.

3.Pour out the hot oil in the oil pan, leaving only about 1 tablespoon of oil, after heating, add the green onion and stir-fry until fragrant, then add the hooves and seasoning 1, then add water, the amount of water needs to cover the hooves, and cook until the hooves are soft and rotten.

4.Put the pork belly knife in a large lump, add dried bamboo shoots and water, boil together until the bamboo shoots are full of umami, and then sandwich the dried bamboo shoots into the ** and spread the bottom for later use.

5.Place the completed hooves in method 3 on the dried bamboo shoots and sprinkle with a little coriander.

The above is the specific method of stewed pig's trotters with dried bamboo shoots, although the pig's trotters are a little greasy, but after the neutralization of dried bamboo shoots, the greasy feeling will disappear. Pig trotters are rich in collagen, which can promote the bone development of teenagers, so it is one of the essential nutrients in the growth process of teenagers.

Step After the dried bamboo shoots are soaked in water in advance, the old roots are cut into sections;

Step Pig's trotters are washed and chopped into small pieces, ginger is peeled and sliced, cinnamon and star anise are rinsed;

Steps: Put the pig's trotters in a pot of cold water without a lid, turn on high heat and boil, turn to medium-low heat and continue to cook for about 5 minutes or until the pig's trotters spit out blood;

StepsRemove the pig's trotters that have vomited out the blood, rinse them well, and drain the water;

Step 1: Heat enough in the pot, add ginger, cinnamon, and star anise and stir-fry until fragrant;

Step 1Put the pig's trotters into the pot and fry the pig's trotters to dry the water;

StepsPour cooking wine into the pot and stir-fry until the cooking wine evaporates completely;

Step 1Put the dried bamboo shoots in the pot;

StepsAdd the bean paste and light soy sauce to the pot;

StepsStir-fry the ingredients and seasonings in the pot evenly, and add enough boiling water;

StepsCover the pot, simmer over medium-high heat, then turn to low heat and simmer for about 40 minutes or until the pig's trotters are crispy and soft;

When the step time is up, turn off the heat, open the lid, and adjust the salt as needed.

Trick of the trade. 1.Pig's trotters are best burned with fire, scraped and cleaned before cooking, buy in the market can ask the stall owner to use a spray gun to help burn, the supermarket can only come back to burn by yourself, no way to burn on the blanching when chopping for some time, so as to remove the fishy smell of pig's trotters; 2.

The amount of water and time to stew the pig's trotters depends on the amount of the pig's trotters, the pots and pots used and the size of the vitality are appropriately adjusted. 3.The water for braising pig's trotters should be added at one time, and it is really necessary to add water on the way, and boiling water should be added; 4.After the pig's trotters are simmered soft, if there is still a lot of juice, adjust the high heat to collect the juice, and do not leave the ** when collecting the juice and stir properly to avoid burning; 5.

The bean paste I use is not Sichuan red oil bean paste, but June fragrant bean paste; 6.Both bean paste and light soy sauce have a saltiness, so adjust the salt as appropriate.

Recently, I am also like everyone, seize the time to exercise, I hope to lose weight as soon as possible, in addition to exercise, I also endure meat for a long time in three meals, every day is seafood and vegetarian dishes, although it is a little effective, but I always feel that something is missing in life. There is always little appetite for every meal, so I don't care about it today, and go to the market on the weekend to buy pig's trotters to satisfy my hunger. Pig's trotters are a delicacy that I have eaten for 30 years, my favorite is the method of braised wine, every time I can eat a pot cleanly, my mother said that you will get fat if you eat like this, but I still can't help it in front of the food, and now I only dare to do it once for a long time for the sake of health, I really love to eat.

Pig's trotters are rich in collagen, which is a glue substance composed of biological macromolecules, which is the most important protein component in tendons, ligaments and connective tissues, and has the effect of beauty and beauty. My favorite is to eat the skin of pig's trotters, and the same is true of chicken feet, every time I eat this skin, I can't control it, it's so delicious.

Pig's trotters are nutritious and have a delicious taste. It is not only a common dish, but also a nourishing good. According to the analysis of food nutrition experts, every 100 grams of pig trotters contain grams of protein, fat and carbohydrates.

Pig's trotters also contain vitamins A, B, C, CALCIUM, PHOSPHORUS, IRON and other nutrients, especially after the protein hydrolysis in pig's trotters, the content of 11 kinds of amino acids such as cystine and arginine produced is comparable to that of bear's paw.

So ordinary people can't afford to eat bear paws, and they are full of nutrition like eating pig's trotters, and what we are sharing today is the method of braised pigs, how to color it well, and I will tell you tips below.

Braised pig's trotters] Ingredients: one pig's trotters, an appropriate amount of dried bamboo shoots.

First of all, soak the dried bamboo shoots in advance, put them in a pot of cold water with the pig's trotters and boil, blanch and wash them for later use.

Dried bamboo shoots are rich in fiber, which can promote intestinal peristalsis, help digestion, and help prevent constipation and colon cancer. At the same time, it is a high-protein, low-fat, low-sugar food, suitable for patients with high blood pressure, coronary heart disease, diabetes, and obesity. When paired with pig's trotters, it can also relieve greasy and make it healthier to eat.

Wash the pot, heat it, a little low heat, and then put the green onions, ginger and garlic, a little tangerine peel, star anise and rock sugar brown sugar into the stir-fry, add brown sugar is for the color to look good, you may wish to learn from it. Of course, if you fry all the sugar with rock sugar, the color is the same.

When the sugar is fried, then we put the pig's trotters and dried bamboo shoots together and stir-fry, so that all the ingredients are coated in color, then cook in cooking wine, add 1 spoon of soybean paste, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, a little pepper powder and peppercorn powder, and add water that has not been used at one time.

All the ingredients are transferred to the casserole, and after the pot is boiled, turn to low heat and cook slowly, about 30 minutes is enough, the casserole can store heat, all can shorten the time of boiling, look at the color is also very appetizing, and finally put a little salt and chicken essence according to personal taste.

Small nagging: Dried bamboo shoots can be replaced by potatoes and the like, but dried bamboo shoots are greasy and detoxifying and cleansing the intestines, and potatoes are relatively starchy, so from the perspective of nutrition and health, it is a very good practice to use dried bamboo shoots and pig's trotters, but the premise is that dried bamboo shoots must be soaked first.

Ingredients: 500 grams of pork trotters, 100 grams of dried bamboo shoots.

Excipients: appropriate amount of oil, salt, rock sugar, star anise, cinnamon, ginger, dried red pepper, Sichuan pepper.

Method: Stewed pig's trotters with dried bamboo shoots.

1. Soak the bamboo shoots in a soft and washed for later use.

2. Blanch the pig's trotters and prepare them.

3. Heat an iron pot and add rock sugar.

4. Slowly simmer over low heat until the rock sugar melts and foams.

5. Add the pig's trotters and stir-fry to color, the longer the frying time, the darker the color.

6Add seasonings and stir-fry until fragrant, add a spoonful of light soy sauce and two spoons of dark soy sauce.

7. Add dried bamboo shoots and stir-fry evenly.

8. Add an appropriate amount of hot water to the electric crockpot, pour the fried pig's trotters into it, and turn to the automatic gear.

9After simmering for two hours, add salt to taste and continue to simmer (if you have time, you can simmer for an afternoon).

10. The stewed pig's trotters can be eaten directly, or they can be poured back into the iron pot over high heat to reduce the juice.

1. Ingredients: 1 pork foreleg, 2 dried squid (palm size is OK), 50 grams of dried bamboo shoots, 1 star anise, 10 grams of ginger, 2 shallots, 2 bay leaves, 10 grams of sugar, 1 spoon of cooking wine, light soy sauce, appropriate amount of dark soy sauce.

2. Methods and steps:

1. Handle the pork leg cleanly, cut it into pieces and wash it.

2. Soak the dried bamboo shoots one night in advance.

3. Soak the dried squid in water for 10 minutes, wash and cut into pieces for later use.

4. Blanch the pig's trotters and rinse them with water.

5. Cut the dried bamboo shoots into pieces, also blanch, and then wash them with cold water.

6. Put a small amount of peanut oil or other vegetable oil in the pot, fry the green onion and ginger, star anise, bay leaves, etc. over low heat until fragrant, pour in the pig's trotters and stir-fry, add an appropriate amount of salt, one tablespoon of dark soy sauce, three to five tablespoons of light soy sauce (controlled by personal taste), one tablespoon of sugar, and two tablespoons of cooking wine. Stir-fry over medium heat to color, pour in the dried bamboo shoots and squid, and stir-fry for one minute.

7. Put the fried pig's trotters and ingredients into a casserole, put boiling water (just past the pig's trotters) and boil over high heat, and then simmer for about 30 minutes.

8. Stew until the meat is soft and delicious, retain the appropriate amount of juice, and the pig's trotters should be fragrant with juice, and adjust the saltiness before cooking.

Preparation of dried pork knuckle soup with bamboo shootsSoak the dried bamboo shoots in advance.

Wash the pig's feet and blanch them.

Add 3 slices of ginger, an appropriate amount of cooking wine, boil over high heat for 8-10min, turn to low heat and simmer.

After about 15min, add the soaked dried bamboo shoots and continue to simmer for 15min.

Add salt to taste before cooking (you can add some sugar to enhance freshness).

Pig's trotters stewed with dried bamboo shoots. Method. 1.Take an appropriate amount of dried bamboo shoots and soak them in boiling water for 60 minutes, if the dried bamboo shoots are very dry, the longer the soaking time, the better, otherwise the stew will not be cooked.

2.Wash the fresh pork knuckles and set aside.

3.Prepare chili, pepper, star anise, ginger and garlic for later use.

4.After soaking the dried bamboo shoots, wash them well and set aside.

5.Add water to the pot and bring to a boil, pour in the pig's trotters, drain the pig's trotters after the water boils, and set aside 6Put a little oil and add chili, pepper, star anise, ginger and garlic and stir-fry until fragrant

Pour in the pig's trotters and stir-fry a little, add cooking wine, dark soy sauce and raw chili noodles and continue to stir-fry for 8Add an appropriate amount of water to boil, pour into the pressure cooker, add two spoonfuls of refined salt, 9Pour the washed dried bamboo shoots into the pressure cooker, and the water will not pass over the dried bamboo shoots.

10.Add to the pressure cooker and press for about 50 minutes.

11.Taste the salt before coming out of the pot, add a little bit of light taste, add monosodium glutamate and sprinkle chives, and you can eat a delicious meal.

1. Ingredients: 250 grams of net spring bamboo shoots, 15 grams of soy sauce, 15 grams of sugar, 100 grams of light soy sauce, appropriate amount of fresh soup, sesame oil and monosodium glutamate.

2. Peel off the outer hard shell of the fresh bamboo shoots, cut off the old roots, pat loose with the back of the knife and cut into sections.

3. Heat the oil in the pot, and when the oil is hot for 7 minutes, pour in the bamboo shoots and stir-fry for a few minutes.

4. Add cooking wine, stir-fry light soy sauce and sugar a few times, cover and simmer for about 3 minutes.

5. Open the lid, add the chicken essence, and sprinkle in the chopped chives.

Preparation of braised bamboo shoots in oil.

Peel the spring shoots, crack them with a knife, and cut them into small pieces for easy flavor.

Heat the pan with as much oil as possible, don't take care of it.

Stir-fry spring bamboo shoots on high heat, and at this moment, bursts of bamboo shoots will come out, and there are still a little burnt edges in a few places, it doesn't matter. Here the fire is the emphasis.

Into the soy sauce, at the moment because it is still a hot pot, the crackling sound is loud, a large amount of steam is formed, the dish is easy to cook, cover immediately after stir-frying, change to medium to low heat and simmer. Three small bamboo shoots with about a tablespoon of soy sauce, this is my measurement. Then I use 10,000 characters soy sauce, which is between light soy sauce and dark soy sauce, and if I don't have it, I use light soy sauce, and the measurement can be adjusted according to taste.

About half a minute to open the lid and stir-fry to prevent the bottom from sticking, about five minutes to open the lid and add sugar to stir-fry. I added a big spoonful of sugar. If there is a lot of juice left in the pot, you can change the heat to dry, "As soon as you smell the caramel smell and a layer of caramelized sugar juice hangs on the surface of the vegetables, start the pot immediately."

This is Xiaoping's statement, that is, caramelize's heat control.

Don't sprinkle chopped green onions. Tips:

1.Seeing that many people pass on this recipe in summer, autumn and winter, I want to say that it is best to buy spring bamboo shoots and then make this dish. Different bamboo shoots have different seasons and different cooking methods, and the taste is inevitably orange in the south and orange in the north.

2.The bamboo shoots are stubby and short, and they are more tender.

3.Crushing bamboo shoots with a knife is easier to taste.

4.Bamboo shoots are a dish that you can't afford to put away, so burn them immediately after buying them, don't hide them. If you buy it and eat it on the same day, it will taste bad if you put it for a day.

5.Never add green onions, okay? The flavors of green onions and bamboo shoots are compatible.

6.I don't blanch to remove oxalic acid or something, I'm more casual, and the bamboo shoots won't be astringent at all if they're good enough.

7.The bamboo shoot juice can also be mixed with noodles.