The practice of camel paw, the practice of braised camel paw

Pick up camelpaws. Directions:

1.Wash the camelpaw with clean water, drain the water, soak it in boiling water for 20 minutes after burning it off with fire, brush it with a brush, and rinse it repeatedly with water until the camelpaw is white. Put the pot on the fire, add water and rice wine to simmer the camel paw repeatedly, change the water frequently, after taking out, trim off the callus of the palm and wash the crust with water, put it in the basin, add the clear soup, Shaoxing wine, Guoguang apples together on the pot and steam for about an hour, take out the camel paw and then change the pot and add the clear soup, chicken, fat and lean pork (soaked in water), rice wine, green onion and ginger on the fire and steam until the bones are removed.

Remove the bones of the steamed camel paw while it is hot (keep the palm shape), smear it with sugar, fry it in an oil pan, and let it cool for later use.

2.After the camel paws are cooled, cut them into large slices for later use. Shuifa shiitake mushrooms and winter bamboo shoots are sliced, washed, and simmered in clear soup for later use. Slice the ham and set aside. Cut the green onion into white pieces and slice the ginger.

3.Stir up the pot to low heat, put in a little sesame oil, stir the green onion white section and ginger slices to bring out the fragrance, put in the camel paw slices and shake the spoon repeatedly, and cook the rice wine, soy sauce, salt, sugar, pepper, stir-fry for 2-3 minutes, pour it into the porcelain plate, pick off the green onion and ginger. When it is a little cold, put the palm meat, winter bamboo shoots, ham, and shiitake mushrooms on a plate in turn, (keep the palm shape), and then put in the clear soup, rice wine, chicken essence, and soy sauce and steam until crispy.

4.Remove the camelpaw and decant the soup from the plate. Bring the pot to the fire, add a little clear soup to boil, adjust the taste, hook in the water starch into a thick juice, pour in the chicken fat and pour it evenly on the camel paw, blanch the cabbage sum with boiling water, put in a little oil, salt, chicken essence, and put it around the plate after simmering the human flavor.

Why can camels eat cacti directly?

Main ingredients: 1 camel paw, a whole section of green onion, a piece of ginger, 2 garlic, a little dried peppercorns, a little sugar, a little chicken essence, a little oyster sauce, a tablespoon of light soy sauce, half a tablespoon of braised soy sauce, a little bay leaf, 1 3 carrots, 400ml of cooking wine, cumin, cinnamon, tangerine peel.

1. Put the camel paw cold water into the pot, add cooking wine (about 100ml) and ginger, blanch over high heat, skim off the foam and turn to low heat and cook for 10 minutes.

2. Prepare the stewed meat packet.

3. The boiled camelpaw is basically 6 ripe, and it is put on a plate for later use.

4. When the oil temperature is 4 hot, add the stewed meat and stir-fry.

5. Add garlic, green onion and ginger and continue to stir-fry over high heat for 10-15 seconds, then pour in and add a little sugar, carrot and a little oyster sauce in turn.

6. Pour in the camel's paw, add light soy sauce, braised soy sauce, cooking wine (about 300ml, all rely on cooking wine to burn, no water) and turn the pot to low heat for 30-35 minutes.

7. Sprinkle some chicken essence and chopped garlic sprouts on the plate.

Ingredients: camel paw (thawed) 1 kg.

Ingredients: 1 old chicken, 1 kilogram of pork ribs, kilogram of backbone, kilogram of ham, 4 taels of ginger, 3 taels of green onion white section Method: 1First, chop the old chicken and pork ribs, and spine into large pieces of ham and slice them in water for later use.

2.After the camelpaw also flies to remove its fishy smell, add a little sauce (dark soy sauce) and remove the oil until golden brown for later use.

3.Stir-fry the old ginger and green onion white section from the pot, put in the old chicken, the ribs and bones will be stir-fried on the spine, the meat will be sprinkled with wine, add 10 kg of water at the same time, add the ham slices at the same time, and simmer for 3-4 hours after the camel paw is boiled for 3-4 hours, and then simmer for 5-6 hours over slow fire.

4.After scooping up the camel's paws, strain the bones and minced meat in the soup. Then heat the soup in a clean pot over medium heat until the soup is dry and paste-like.

5.Cut the camel paw into slices, put it in the large dish to build it, and then pour the thick on the camel paw slices with the edge of the ripe broccoli to become the "ancient method of braised camel paw".

6.You can also use the pink arrowroot slices to sandwich the camel palm slices, build into a unicorn shape, and surround the broccoli on the side of the plate, which is beautiful and delicious.

Ingredients: 1 camel paw to 2 kg, 1 old chicken, 1 kg of pork ribs, 1 kg of backbone, kg of ham, 4 taels of old ginger, 3 taels of green onion white.

1. First cut the old chicken and pork ribs, and the backbone into large pieces of ham and slice them in water for later use.

2. After the camelpaw also flies to remove its fishy smell, pour a little dark soy sauce to color; Remove the oil until it is golden brown and set aside.

3. Stir-fry the old ginger and green onion white section from the pot, put in the old chicken, fry the meat pieces on the spine and bone pieces, add 10 kg of water after sprinkling the wine, add 10 kg of ham slices, and then simmer for 5 to 6 hours after the camel silver palm is boiled for 3 to 4 hours.

4. After scooping up the camel's paws, filter the bones and minced meat in the soup; Then heat the soup in a clean pot over medium heat until the soup is dry and paste-like.

5. Cut the camel paw into slices, put it in a large dish to build and shape, drag the broccoli around the edge and then pour the potato on the camel paw slices.

Ingredients: 2 Xuefeng humpfeet, 50 grams of ham, 50 grams of mushrooms, 50 grams of flour, 10 grams of green onions, 4 chicken thighs, 4 pig trotters, 10 grams of fresh ginger, 2 grams of Sichuan pepper, 3 grams of pepper, 12 grams of salt, 30 grams of cooking wine.

Celebration Method:

1. Wash the pure camel paws with high difference, boil in a pot of boiling water for about 4 hours, remove and remove the bones. Remove the hair of the chicken thighs and pig's trotters, scrape and clean, and cut them into two pieces with a knife. Wash the ham and cut into ivory pieces. Remove the stems of the mushrooms, wash off the sediment and cut the nest blades.

2. Sit on the fire in the pot, put the pig's trotters, chicken legs, and camel hooves into the pot, pour boiling water into it, then add the green onions, fresh ginger and peppercorns, and then change the temperature to simmer. Change the camel paw into a nest blade, put it in the pot, press the ham on the mushroom slices, add 5 grams of salt, add cooking wine, and steam it thoroughly in the basket to make it flavorful.

3. Beat the egg white into a bowl, beat it into Korean paste, add flour, add pepper and the remaining salt, stir evenly, pile it into a snow peak shape around the large tray, steam it for about 5 minutes, turn the camel paw over the tray, and then hang the white juice with the broth in the pot and pour it on the camel paw.

First of all, review the source question, the camel's paw is not the ostrich's palm. The whole body of the camel is full of treasures, especially the camel's paw is the most precious.

Camel's paw has always been as famous as bear's paw, bird's nest, monkey's head, and shark's fin. China's camels are mostly produced in the desert steppe area of Inner Mongolia, the number is small, especially precious, generally purchased by star hotels, ordinary people rarely have the opportunity to cook this ingredient.

The most famous way to eat camel paw is to pick camel paw, and Hou Defu chop camel paw is the most famous in chopping camel paw, the meat is tender and delicious, not fat or greasy. Here's how:

In the first step, wash the eight camelpaws, put the green onions, ginger and garlic into a casserole, and boil in boiling water for four hours.

The second step is to take out the camel's paw and soak it in cold water, and after it has cooled, peel off the fine skin and calluses on the palm.

The third step is to slice the camel's paws into thin slices, put them in boiling water and boil them three times to remove the fishy smell, and remove them to control drying.

The fourth step is to heat the oil over high heat, boil the skin slices with cooking wine, minced ginger, salt water, and mouth buns, add the broth and camel paw meat slices, and simmer for 10 minutes.

First, deal with it first. Ostrich claws cleaned.

Second, make a spicy marinade. Marinate the ostrich paws for 30 minutes, don't marinate too badly. After eight hours of cooling, it can be tasted, and it is very delicious.

I like the production of food camelpaw, I haven't done it, it's still a famous dish, and I searched the Internet for how to make it.

Ingredients for the camelpaw:

Camelpaw as the main ingredient.

500 grams. 150 grams of chicken.

Fatty lean pork. 150 grams.

1 green onion, 1 ginger.

Rice wine as an adjunct. 30 ml.

1 tablespoon starch. 1 tbsp light soy sauce.

1 spoon dark soy sauce. 1 tsp of chicken bouillon, salt to taste.

Introduction and steps of the practice of picking camelpaws:

How to pick up camel's paws:

The first step is to wash the camel's paws, then drain them and burn them with candles.

Step 2: Soak the camelpaw in boiling water for 20 minutes, and then scrub it off with a brush.

Step 3: Add an appropriate amount of water to the pot, pour in two spoons of rice wine, put in the camel paw and cook for 15 minutes, remove the hard skin of the palm with a knife, and then rinse it well.

Fourth, put the camel into a large bowl, add Shaoxing wine, clear soup, boiling water into the pot and steam for 1 hour.

Step 5: Take out the camel paw slices, put them into a large bowl, then add the clear soup, chicken, fat and lean pork, rice wine, green onions, ginger, and steam them in a pot for an hour.

Step 6: Take out the camel paw slices and put them on a plate, pour the soup into the pot, add some starch, light soy sauce, dark soy sauce, chicken essence, salt, thicken and pour it on the camel paw meat.

Tips for how to pick up camel's paws:

1. Humps are more difficult to deal with and require a little patience.

2. When slicing, you can cut it a little thinner, which is easier to steam and crispy.