What is better to add to elbows, and how to eat elbows deliciously?

Stewed pork knuckle with ginseng [Ingredients] 10 grams of ginseng, 500 grams of pork knuckle, 10 grams of cooking wine, 5 grams of salt, 3 grams of monosodium glutamate, 3 grams of pepper, 5 grams of ginger, 10 grams of green onions. 【Production】 1. Moisten the ginseng thoroughly, remove the reeds, wash it, and cut it into thin slices; Beat the ginger loose and cut the green onion into sections. 2. Remove the hair of the pork knuckle, wash it, cut it into 4 cm square pieces, break the elbow bone, put it at the bottom of the casserole, then put the elbow meat and then add ginseng, ginger, green onion, cooking wine, and add an appropriate amount of water.

3. Put the clay pot on the fire and boil to remove the foam. Simmer for another 55 minutes, add salt, monosodium glutamate, pepper, and stir well.

Nourishing nutrition Stewed pork knuckle with fairy beans Ingredients: 1 pork knuckle, fairy beans (snow beans), several pork bones, cold fresh soup Accessories: salt, cooking wine, ginger, green onion, star anise, chicken essence Method:

1.Scrape and wash the elbows, smear the cooking wine, let it stand for a while, blanch it in boiling water with the pork bones, wash the fairy beans, pat the ginger loose, and tie the green onions; 2.Take the pressure cooker, put the pork bones on the bottom of the pot, put in the elbow, fairy beans, ginger, green onions, star anise, salt, add cold soup and simmer, until the elbow and fairy beans are rotten, pick out the ginger and green onions, put them on a plate, and put in the chicken essence.

Flavor characteristics: mellow taste, rich in nutrients.

Peanut stewed pork knuckle Ingredients: 1 pork knuckle, raw peanuts, cloves, seasoning, cumin, salt, monosodium glutamate, chicken essence, fresh soup, ginger, green onions, pepper, cooking wine, watercress flavor dish each appropriate amount. Method:

1) Put the pork knuckle on the fire, burn the residual hair, and put it in clean water to clean it; cloves, spices, and cumin are wrapped in gauze to make spice packets; Wash the ginger and crush it with a knife; Wash the green onions and tie them into knots; Wash the raw peanuts. (2) Put the pot on the fire, boil the fresh soup, put in the elbow and spice packet and bring to a boil, skim off the foam. Add ginger, green onion, salt, cooking wine, pepper, move to low heat and slowly stew until the pork knuckle is slightly cooked, add peanuts, pick off the ginger and shallots, stew until the meat is cooked, put in monosodium glutamate, chicken essence and evenly, pick out the spice packet, put it in the soup bowl, and serve it with the watercress flavor plate.

1. The elbow should be dealt with first, the elbow bought is generally a net elbow, and it has not been haired, so it should be burned with gas or the like, the baked skin becomes golden brown, soaked in cold water, and then scraped clean with a knife (it is estimated that you don't want to do it when you write this). 2. Then it depends on the flavor you like, and you can choose to stew it with the soup of the stewed chicken rack. It can also be stewed on its own, and the former tastes great.

3. I won't talk about the ingredients for stewed elbows, put more rock sugar on Dongpo elbows, etc., check it on the Internet. The method is very important, generally ten minutes on high fire, one and a half to two hours on low fire, depending on the size of your fire and elbow. 4. If you eat elbows, remove the bones and let them cool, tie them with a rope, and press them with heavy objects for a day.

You can also steam, put green onions, ginger, cooking wine, spices, sugar, light soy sauce, I mix dark soy sauce and light soy sauce. Steam for 10 minutes. There are other ways to avoid it if it's too complicated.

Braised or fried, cold dressed, and fried can all be. Braised elbows can also be made into braised elbows, sauce elbows, salt-and-pepper elbows, Dongpo elbows, etc. The taste of the marinated elbow is relatively monotonous, and it can be made into braised elbow and Dongpo elbow by the method of braised knuckle, or it can be fried in oil, sprinkled with pepper and salt muji, chili pepper and other seasonings to make salt and pepper elbow, or directly cut off the meat, pour in the prepared sauce and eat.

Elbow precautions.

Because the elbow is rich in collagen, it can promote fur growth, prevent and treat progressive muscular dystrophy, improve coronary heart disease and cerebrovascular disease, and have a certain effect on gastrointestinal bleeding and hydrostatic shock. Elbows are suitable for carbuncle sores and long-term ulcers, which can promote our health very well, so don't miss it.

However, although eating elbows is still very good, most of us can eat it, but not everyone is suitable for eating, for the elderly with weakened gastrointestinal digestion, you can't eat too much every time you eat elbows. Friends with hepatitis, cholecystitis, wild gallstones, arteriosclerosis, and hypertension should eat less or no elbows. Those who feel fever and all heat symptoms should not eat more.

Children with weak gastrointestinal digestion should not overeat at one time.

Braised elbows. Ingredients: 1000 grams of elbows.

Excipients 2000 grams of peanut oil (75 grams of actual consumption), 50 grams of soy sauce, 75 grams of cooking wine, salt, green onions, ginger, a little spice, 15 grams of starch, 10 grams of sugar, appropriate amount of soup, a little green garlic.

Method Choose a fresh elbow with thin skin and small pores, remove the bones, and trim it into a round peach shape.

2. With the skin of the elbow facing up, put it in a five-spice brine pot and heat it, and cook until it is ripe and take out.

3. Heat the oil pan, fry the elbow skin down until yellow, and keep turning it when frying to prevent the bottom from sticking.

4. Fry the elbow and take it out, put it in a bowl, add green onion and ginger, pour some water with braised soup, pour it into the bowl, and steam it in the upper drawer.

5. Buckle the steamed elbow into the **, Tang Li told Zheng Xingheng to guess it for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start to thicken, sprinkle with green garlic, pour in oil, and pour it on the elbow to become a cong.

Golden red, soft and fragrant. The elbow fragrance is wafting, and the taste is delicious and refreshing.

Introduction: As one of the dishes that must be served at the banquet, the elbow has a soft and glutinous taste, and is fat and thin, and every time this dish is served, it will be swept away. People and children like to eat, and there are a variety of ways to eat elbows, such as braised elbows, Dongpo elbows, sauce elbows, etc.

Otherwise, if you want to make it flavorful, it must be soft and spicy, and the cooking heat must also be in place, and the topic I want to share today is, how to make elbows delicious, and what are the delicious practices? <>

1. How to make elbows delicious and what are the delicious practices?

You can make sauce elbows, prepare pork knuckles, ginger, shallots, peppers, cooking wine, soy sauce, salt, sugar, star anise, cinnamon, cardamom, cloves, fennel, bay leaves, vegetable oil, first burn the pig hair on the elbow with fire, then scrape and clean, clean all the green onions and ginger, cut off the sliced green onions, and then wash the star anise, cinnamon, bay leaves, cardamom, cloves, fennel together with water, and then pack it with a cloth bag and close it. Wash the pot and boil water, put in the prepared ginger slices, green onions, peppercorns, cooking wine, and then put the elbow in and blanch it for a few minutes, then remove the elbow and wash it with water. <>

2. Conclusion. Put a small amount of vegetable oil in the pot again, add green onions, ginger, dried chili peppers, peppercorns, stir-fry until fragrant, then pour in an appropriate amount of soy sauce, sugar, cooking wine, stir-fry evenly, then add an appropriate amount of water, put the wrapped spice bag in, then put the elbow into the pot, cover the pot and simmer. When there is foam in the pot, you should use a spoon to clean it off, and then turn to medium-low heat and simmer for about an hour until chopsticks are formed and can penetrate the elbow. Then use high heat to reduce the juice, take out the elbow and cool it naturally, cut it into slices or chunks and dip it in chili oil to eat, it is perfect.

And it doesn't feel greasy at all, if you don't want to eat sauce elbow, then Dongpo elbow is also a very good way to eat. And it is particularly famous. Dongpo elbow is also a way to stew.

However, when Dongpo elbow is cooking, it must be fried with rock sugar to make the sugar color, and then the elbow is stir-fried, and then put the elbow into a casserole to stew. <>

Braised elbows, cold elbows, braised elbows in sauce, elbows are used for stewed soup, barbecue, very delicious. You can choose to make braised elbows when making them every day, first clean the elbows and blanch them, change them to flower knives after blanching, and then put them in a pressure cooker and pour rock sugar, beer, marinade packets, soy sauce, green onions, garlic, ginger, and steam pressure for about 40 minutes after the pot is boiled, and then the production is completed.

You can make braised elbow, which is the most delicious. The more delicious way to do it is to grill the elbow with charcoal, spicy elbow, cold elbow and barbecue elbow.

The elbow should be made into sweet and sour elbow, which is the most delicious, and the delicious methods are sweet and sour elbow, braised elbow in oil, steamed elbow, spiced elbow, and garlic elbow.

It may be the best to make sauce-flavored elbows, but you can also make crispy elbows, charcoal-grilled elbows, and you can also directly boil elbow soup and stew elbows.