The introduction of sesame flour elbow, where is the characteristic traditional famous dish of hemp

Hemp flour elbow is a traditional famous dish of the Han nationality with local flavor in Jinan, Shandong, and belongs to the Shandong cuisine. Farmers in Jinan District, every family raises pigs, eating pork knuckle has become a trend, and after the careful development of generations of chefs, it has gradually formed a food with a unique flavor.

The practice and production method of hemp flour elbow are detailed in the cuisine and efficacy: Lu cuisine Process: cooked and fried The production materials of hemp flour elbow:

Ingredients: 500 grams of pork knuckle Accessories: 75 grams of starch (peas), 50 grams of walnuts, 50 grams of edamame, 100 grams of cucumbers Seasoning:

150 grams of sesame paste, 3 grams of Sichuan pepper, 25 grams of rice wine, 25 grams of vinegar, 15 grams of scallion oil, 4 grams of salt, 1 gram of ginger juice, 1 gram of garlic (white skin) Characteristics of sesame flour elbow: The elbow meat of this dish is not greasy, the ingredients are reasonable, refreshing, and it is suitable for summer consumption. The practice of hemp powder elbow:

1.Scrape and wash the elbow meat, put it in the pot and cook until it is nine mature, take out the pieces cut into 5 cm long, 2 cm wide and 1 cm thick, put them in a pot of clear water, add rice wine (10 grams) and refined salt (1 gram), boil them over a strong fire, skim off the foam, take out the elbows and cool them, and put them in a bowl for later use; 2.Put the meat broth (400 grams) and refined salt (1 gram) in the stir-fry spoon, skim off the foam after boiling, and move to low heat; 3.

Mix the wet broad bean starch (85 grams) and pour it in, remove the spoon from the fire, then slowly pour in the sesame paste (100 grams), stirring as you pour; Then put it on low heat and stir well, pour it into a bowl after boiling, put it in the refrigerator to cool it into "hemp powder", and cut it into elephant eye pieces; 4.Finely chop the garlic; 5.Cucumber cut into shreds and set aside; 6.

Put 75 grams of dry starch in a bowl and add water to make 150 grams of wet starch for later use; 7.Edamame pods are cooked and removed; 8.Put the meat broth (200 grams) and refined salt (1 gram) into the stir-fry spoon, skim off the foam after boiling, add wet starch (65 grams) to thicken, and then put rice wine (15 grams), scallion oil and ginger juice to mix well to become "white jade marinade", cool and set aside; 9.

Pour sesame paste (50 grams), meat broth (50 grams), refined salt (1 gram), vinegar and minced garlic into a bowl, stir well into a paste, and spread evenly on the elbow; 10.Mix the elbow with the prepared sesame powder and put it on a plate, and place the walnuts, edamame, and cucumber shreds on top; 11.Blanch the peppercorns with boiling water, shake off the water, pat flat and place in the middle.

Then, pour the "white jade brine" and serve. Food is similar to pork knuckle: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef.

It is not advisable to drink a lot of tea after eating pork. Walnuts: Walnuts cannot be eaten with pheasant meat, and are not easy to eat for patients with pneumonia and bronchiectasis.

Walnuts should not be eaten with wine. According to Song. Ma Zhi's "Kaibao Materia Medica" records:

Drinking and eating walnuts makes people cough up blood." It may be because walnuts are hot, eat more phlegm and start fire, and liquor is also a sweet and spicy heat, and the two are eaten together, which is easy to cause blood fever. In particular, people with hemoptysis should be contraindicated.

For example, bronchiectasis and tuberculosis patients can cause hemoptysis by drinking liquor, and it can also cause disease if they are not eaten with walnuts.

Sesame flour elbow is a unique traditional famous dish with local specialties in Jinan, Shandong, the key raw materials are pork knuckle, bouquet pepper, sesame paste, walnut meat, etc., and the auxiliary materials are green peas, wet dough powder, two white soups, chicken essence, green onion peppers, rice wine, etc., which belong to Shandong cuisine. Farmers in Jinan City, every household breeds, eating pork knuckle has become a trend, through the careful research and development of various generations of chefs, and gradually improve the special food with unique taste.

Ingredients: 500 grams of elbow meat, 1 bouquet of peppers, 50 grams of walnut meat, 150 grams of sesame paste, 20 green peas, 150 grams of wet dough powder, 1000 grams of two white soups, 5 grams of chicken essence, 25 grams of green onion pepper cooking wine, 100 grams of cucumber strips, 25 grams of smoked vinegar, 100 grams of pickled chun sprouts, 15 grams of minced green onions, 100 grams of pickled carrot strips, garlic paste, ginger water, refined salt.

Method: Make elbow blocks. First, scrape and wash the skin of the pork knuckle, put it in a pot of boiling water and boil it until it is perfect, cut it into long, wide and thick pieces, put it into a clean pot, add cold water, green onion and pepper cooking wine, and a small amount of salt, boil it on high heat, remove the white foam, scoop it up and let it cool, and put it in a bowl for later use.

Hemp powder. Put the stir-fry pot on high heat, scoop in 400 grams of two white soups, an appropriate amount of refined salt, bring to a boil, skim off the white foam, move to a simmer, and hook in 135 grams of wet dough powder. Leave the pot away from the fire, pour 100 grams of sesame sauce slowly, stir while pouring, pour it into a bowl after boiling, refrigerate it in the discharge refrigerator into "sesame powder", remove and cut it into elephant eye pieces for later use.

Make "white jade halogen". Put the pot on the fire, put 200 grams of two white soup and a little salt, chicken essence, skim off the white foam after boiling, hook in 15 grams of wet dough powder, and then put in green onions, peppers, rice wine, scallion oil, ginger water, and mix evenly to become "white jade stone halogen". Molding.

Pour 50 grams of sesame sauce into the clean bowl, add two white soups, salt, chicken essence and stir, grind thin and viscous, stir with the pork knuckle pieces, so that the pork knuckles are stained with a layer of sesame sauce, then put in the sesame powder and the pieces and stir them, put them on the plate, and sprinkle the walnut meat and green peas on it.

The bouquet pepper is scalded with boiling water to shake off the water, the aroma is shot out with a knife, and the "hemp powder elbow" is placed in the middle, and the "white jade stone brine" is poured on it. When eating, put the garlic paste, pickled toon sprouts, pickled carrots, and cucumber shreds into 1 small bowl, and 1 small plate of smoked vinegar as a seasoning for "sesame flour elbow".

Hemp flour elbow is a traditional famous dish in Jinan. Clean the skin of the elbow, boil it in hot water until it is nine ripe, cut the elbow into pieces and put it in a pot, add the green onion, ginger, garlic cooking wine and salt, and continue to bring to a boil over high heat. Put the sesame sauce in the pan and stir in one direction.

Stir the elbow cubes and sesame sauce well, add the green beans and fresh peppers, then add the hot oil.

It is a famous dish with local characteristics in Jinan, Shandong; Some of the specific steps are to make elbow pieces, and then make white jade marinade after making sesame powder, and then form, pour sesame paste into a bowl, add two clear soup refined salt, stir monosodium glutamate, develop into a thin paste, mix well with the elbow block, make the elbow stick to a layer of sesame paste, and then put the sesame powder and the block and mix well, put it into the plate and sprinkle the walnut kernel and green beans on it, the flower pepper is scalded with boiling water, and after throwing it into the water, the fragrance is slapped with a knife and placed in the middle of the hemp powder elbow, and the white jade brine is poured on it.

It is a special famous dish in Jinan, Shandong. The method of making is, first cut the elbow, then clean it, put it in the pot to blanch, then put water in the pot, then put the elbow into the pot, then put some salt, put in some monosodium glutamate, and then put in some wet dough powder, and then put in some green onion ginger, garlic, cooking wine, and then after blending and forming, you can directly take it out, and finally pour the adjusted sauce.

Ingredients: 500g pork knuckle.

Excipients: 75g starch (pea) 50g walnuts 50g edamame 50g cucumber 100g.

Seasoning: 150 grams of sesame paste, 3 grams of Sichuan pepper, 25 grams of rice wine, 25 grams of vinegar, 15 grams of scallion oil, 4 grams of salt, 1 gram of ginger juice, 1 gram of garlic.

The practice of hemp powder elbow:

1.Scrape and wash the elbow meat, put it in the pot and cook until it is nine mature, take out the pieces cut into 5 cm long, 2 cm wide and 1 cm thick, put them in a pot of clear water, add rice wine (10 grams) and refined salt (1 gram), boil them over a strong fire, skim off the foam, take out the elbows and cool them, and put them in a bowl for later use;

2.Put the meat broth (400 grams) and refined salt (1 gram) in the stir-fry spoon, skim off the foam after boiling, and move to low heat;

3.Mix the wet broad bean starch (85 grams) and pour it in, remove the spoon from the fire, then slowly pour in the sesame paste (100 grams), stirring as you pour; Then put it on low heat and stir well, pour it into a bowl after boiling, put it in the refrigerator to cool it into "hemp powder", and cut it into elephant eye pieces;

4.Finely chop the garlic;

5.Cucumber cut into shreds and set aside;

6.Put 75 grams of dry starch in a bowl and add water to make 150 grams of wet starch for later use;

7.Edamame pods are cooked and removed;

8.Put the meat broth (200 grams) and refined salt (1 gram) into the stir-fry spoon, skim off the foam after boiling, add wet starch (65 grams) to thicken, and then put rice wine (15 grams), scallion oil and ginger juice to mix well to become "white jade marinade", cool and set aside;

9.Pour sesame paste (50 grams), meat broth (50 grams), refined salt (1 gram), vinegar and minced garlic into a bowl, stir well into a paste, and spread evenly on the elbow;

10.Mix the elbow with the prepared sesame powder and put it on a plate, and place the walnuts, edamame, and cucumber shreds on top;

11.Blanch the peppercorns with boiling water, shake off the water, pat flat and place in the middle. Then, pour the "white jade brine" and serve.

Material. Pork trotters, 2 tablespoons of flavored tempeh paste, salt, a pinch of sugar, light soy sauce, garlic, chili, Sichuan pepper, water, soy sauce, chicken essence.

Method. 1.Pig's trotters are left on the toes of the marble meat (Changsha people generally call it "elbow pedicle"), and two knives are cut along the folds of the pig's skin (flavored);

2.Add two tablespoons of flavored tempeh sauce (Lee Kum Kee's), salt, a little sugar, and light soy sauce to make a sauce (the tempeh paste itself already contains spices, garlic, chili, Sichuan peppercorns, ......).）

3.Put the elbow into the water, add salt, a little white vinegar and boil a few rolls (to remove the smell of pig hair), and put it into a steaming bowl;

4.Pour the sauce on the elbow, mix well and steam in a pressure cooker for 25 minutes (not big, enough time);

5.Pour out the soup first, reduce the juice on high heat, then spray braised soy sauce, sprinkle chicken essence, mix well, pour on the elbow stem of the changed plate and sprinkle chopped green onions.

Introduce my own practice, first of all, the elbow boiling water through the water to scoop up, green onion and ginger finger pepper pepper and pepper ready (cut a little more), two spoons of Pixian bean paste, put oil, green onion and ginger finger pepper pepper bean paste on low heat fragrant, and then put the elbow into the fry for a while, fry the water dry, put the water over the elbow, cover the pot over medium heat and cook for 45 minutes, then put in salt, light soy sauce, oyster sauce, etc., and simmer for another 15 minutes. Cut some green onions and stir-fry them. Of course, if you like sweetness, you can also add some sugar, and you can also add a little side dish that you like to eat at 45 minutes, such as carrots or something...

Ingredients. 1 elbow.

1 small handful of peppers.

1 small handful of pepper.

5 grams of rock sugar.

Hot water. Green onions are a food.

Ginger Xiangke food.

Garlic is a food.

Salt. Cooking oil.

Soy sauce. Wine.

Garlic sprouts are a food.

The preparation of spicy elbows.

1.Prepare all the ingredients and clean up after the elbow is singeed.

2.Chop your elbow into small pieces and set aside.

3.After the pot is hot, add the cooking oil, and add the rock sugar after the oil temperature is slightly hot.

4.After the rock sugar is dissolved, add the pepper, green onion, ginger and garlic.

5.Immediately add the chopped elbow and stir-fry.

6.After the elbows are evenly colored, add cooking wine and soy sauce and stir-fry together.

7.Stir-fry until it changes color, then add the fragrance and add hot water.

8.After covering the pot, bring the pot to a boil over high heat, add salt, stir well, simmer for about 10 minutes, change to low heat and simmer slowly.

9.Simmer until the meat is rotten, then add the garlic sprouts, change to high heat to collect the soup.

The big elbow of the same style as the boss of the merchant asked you if you were greedy.

500 grams of elbow meat, 1 flower pepper, 50 grams of walnut kernels, 150 grams of sesame pre-curd sauce, 20 green beans, 150 grams of wet dough powder, 1000 grams of two clear soups, 5 grams of monosodium glutamate, 25 grams of green onion pepper cooking wine, 100 grams of cucumber strips, 25 grams of smoked vinegar, 100 grams of pickled toon sprouts, 15 grams of minced green onions, 100 grams of pickled carrot strips, minced garlic, ginger juice, appropriate amount of refined salt. Hemp powder elbows.

How to make it: 1. Making elbow blocks. First scrape and clean the skin of the elbow, put it in a pot of boiling water and boil it until it is nine mature, cut it into long, wide and thick vertical pieces, put it in a clean pot, add water, green onion and pepper cooking wine, a little refined salt, boil it on a hot fire, remove the foam, take it out and let it cool, and put it in a bowl for later use.

2. Making hemp powder. Put the wok on a high fire, scoop in 400 grams of two clear broths and an appropriate amount of refined salt, bring to a boil, skim off the foam, move to low heat, and hook in 135 grams of wet dough powder.

Remove the pot from the fire, pour 100 grams of sesame paste slowly, stir while pouring, pour it into a bowl after boiling, freeze it in the refrigerator to become "sesame powder", take it out and cut it into elephant eye pieces for later use. 3. Make "white jade halogen". Put the pot on the fire, put 200 grams of two clear soups and a small amount of refined salt, monosodium glutamate, skim off the foam after boiling, hook in 15 grams of wet dough powder, and then put in green onions, peppers, cooking wine, scallion oil, ginger juice, and mix well to become "white jade marinade".

4. Forming. Pour 50 grams of sesame paste into the net bowl, add two clear soups, refined salt, monosodium glutamate and stir well, grind into a thin paste, mix well with the elbow pieces, make the elbows stained with a layer of sesame paste, then put in the sesame powder and the pieces and mix well, put them on the plate, and sprinkle the walnuts and green beans on it. The fresh pepper is scalded with boiling water from the nuclear bureau and shaken off the water, patted out the fragrance with a knife, placed in the middle of the "hemp powder elbow", and poured with "white jade brine".

5. When eating, put the minced garlic, pickled toon sprouts, pickled carrots, and shredded cucumbers in a small dish respectively, and 1 small bowl of smoked vinegar as a condiment for "hemp flour elbow".