When is the right time to put salt in stewed elbows?

Method: 1. Put the elbow in boiling water and boil for a while to remove the blood.

2. Pour a small amount of oil into the pan, stir-fry the peppercorns and star anise. Then put your elbows on both sides and fry for a while. Add a lot of soy sauce, a small amount of sugar, stir-fry for coloring, and add an appropriate amount of salt. (It's no problem to have more, next to dinner).

3. Change a large pot and add enough water at one time (the more the merrier) to cook! First the big fire, then the low fire, and after two hours it will be ok!

Incidental product: braised egg.

Braised tofu. After eating the elbow, I threw the boiled white water egg and tofu into the rest of the miso soup, and tomorrow it will be another fragrant lo-mei.

Rock sugar elbow Ingredients:

Boneless pig front hooves.

500 grams? Soy sauce, cooking wine.

50 grams? 5 grams each of green onion and garlic? 10 grams of ginger slices? 100 grams of rock sugar.

How to make:1Scrape and wash the pig's trotters and put a knife on the inside; The soft side is cut along the length until the knife is deep into the big bone, and then a knife is made on each side of the big bone to spread it out, and then the fat on all sides is cut off to form a circle;

2.Put the hooves in a pot of boiling water and cook for about 10 minutes until the skin is tightened;

3.Put a bamboo operator in the wok, put the hoof skin down on it, add water to submerge, then add cooking wine, soy sauce, refined salt, rock sugar, green onion knots, ginger slices, boil over hot fire, cover and then burn over low heat for half an hour, turn over the hoof, burn until it is rotten, and then use the hot fire to burn the soup water such as glue juice, take out the hoof, put the skin down into the soup bowl, pick off the green onion knot, ginger slices, and pour the marinade on the hoof.

Note: 1Microwave oven pressure cooker.

Place the hooves inside and first coat the surface with soy sauce, marinate for an hour, and turn over once halfway;

2.Add the rest of the seasonings, ginger, green onion, garlic and boiling water to cover the hooves;

3.Cover the pressure cooker, add the pressure weight, put it on the turntable**, and heat it over high heat for a total of minutes;

4.Remove the pot from the oven and let it cool until the yellow pressure column is lowered before the lid can be opened. Turn the hooves over and soak them in the juice for 2-3 hours;

5.Cut into cubes when eating; Drizzle with the juice and heat for feeding.

Flavor characteristics: Beijing Tanjia cuisine.

The famous dish is made of pork knuckle as the main ingredient, boiled and steamed. The color of the finished dish is red and bright, the meat elbow is crispy, the marinade is like glue, the taste is fragrant, salty and sweet, and the nutrition is rich. It has the effect of increasing elasticity and beauty.

It is best to add salt after simmering. Many ingredients have umami and saltiness, the sweetness of corn, the saltiness of kelp, and the saltiness of dried scallops and cuttlefish.

Hello, friend stewed pig's trotters. If the dialect is most suitable, it is to start with a little less. When the elbow lord is fast, look at it so that the taste that comes out is more delicious, and the color is bright, my water waves, my water waves, my. Put salt to find the card that may compare its color.

If you want the elbow itself to taste, put salt early (you can start stewing). If you don't want the elbow to taste it, just let the soup have a flavor, or pay attention to low salt, just put salt before serving.

Stewed elbows, it is best to marinate the elbows with salt for two hours, and then stew, it is easier to absorb the flavor, and put salt when you first stew, so that it has a salty taste.

Stew meat should be cooked with salt to make it easier to cook and more flavorful. If you mainly drink soup, you should turn off the heat before seasoning.

Hello dear, add salt at the same time as putting it in the pot, you can add more flavor to the stew. Hope.

It is best to put less salt and saltiness when you want to boil the pot.

It is best to add salt to stew the elbow ten minutes before it is almost cooked, that is, it will not affect the taste of the elbow and can still absorb the flavor, and the salty taste will also penetrate into the elbow when the heat is turned off.

The elbow will be more soft and rotten after a certain period of time, clean the prepared elbow before stewing the elbow, blanch it with boiling water to remove the blood foam, pluck out the hair, the meat quality of the elbow blanched with hot water will be more delicious, and the nutrients will not be lost, add the appropriate amount of seasoning and side dishes and put it in the pot and stew for about an hour to get out of the pot.

Precautions for eating stewed elbows.

When eating elbows, it can also play a very good role as Japanese people, because elbows are rich in collagen.

It can promote fur growth, prevent and treat progressive muscular dystrophy, and make coronary heart disease.

and cerebrovascular disease is improved on gastrointestinal bleeding.

Hydrostatic shock has some efficacy. Elbow is suitable for carbuncle sores and long-term ulcers, which can promote health.

Suffering from hepatitis, cholecystitis.

Gallstones, arteriosclerosis, hypertension.

Friends should still eat less or no elbows at all. Those who feel fever and all heat symptoms should not eat more. Children with weak gastrointestinal digestion should not overeat at one time.

The above content refers to Encyclopedia - Stewed Elbow.

This is up to personal habits, at any time, the grass can be pickled first, and the latest can be served before the table. As long as you can taste it, you can taste it. It's better to pay attention than to practice.

It is better to put it when it comes out of the pan.

Three to seven days. These three to seven days are also subject to different situations, if the condition of not being in contact with the outside world can be maintained during the refrigeration process, it can be stored for up to five to seven days, otherwise, it can only be stored for three or four days.

If the pork is not stored in a refrigerated environment, it depends on the outdoor ambient temperature, and in the south, which is a common high temperature area, it will not exceed two days at most.

The longer the pork is stored, the more nutrients are lost, so it is not recommended that people always refrigerate the pork, and if they can, eat it while it is fresh.

If the pork is not well preserved, it will spoil and taste, and it can no longer be reproduced at this time.

Ingredients: pork knuckle, snow mountain soybeans Accessories: green onion section, Shao wine, ginger, Sichuan salt Method:

Method: 1. Scrape and wash the pork knuckle.

2. Put it in a soup pot and bring it to a boil, remove the foam, and cook thoroughly.

3. Add green onions, ginger, and a large amount of Shao wine to boil on a hot fire, and then add sugar.

4. Wash the snow peas and put them in a boiling casserole and cover tightly.

5. Then move to a slight fire and simmer for about 2 hours, pull out the pork bones, then put the elbows in front and stew again until the meat skin is rotten with a gentle poke of chopsticks.

6. When eating, put Sichuan salt and soup with beans.

Scoop into a bowl. 7. It can also be dipped in soy sauce and eaten.

There are two types of dry and slippery types when eating: one is the clear soup type. Take out the steamed elbow, put it in a bowl, and pour it with the soup of stewed chicken, if there is no chicken soup, boiled water.

Add a little salt and a little green onion. It is best to put soy sauce in a separate bowl and dip it in soy sauce when eating, which will taste fresher. The second is the condiment type.

That is, take the steamed elbow out of the bowl, pour the prepared condiments, and serve.

2 pork elbows, 35 grams of soy sauce and cooking wine.

20 grams, 10 grams of salt, 5 grams of sugar, 30 grams of green onions, 20 grams of ginger, 5 grams of star anise, cinnamon.

5 grams, 3 grams of Sichuan pepper.

Method: 1. Wash the pork knuckle, pluck out the remaining hair and set aside.

2. Make clean water in the pot, put the pork knuckle in the pot with cold water, and remove the water control for later use.

3. Cut the green onion into large sections and the ginger into large slices for later use.

4. Wrap star anise, cinnamon and pepper in gauze to make spice packets for later use.

5. Make water in the pot again (the amount is larger), put the pork knuckle in the pot and boil over high heat.

6. Add green onions, ginger slices, spice packets, cooking wine, and soy sauce and continue to open.

7. Reduce the heat and simmer for about 50 minutes.

8. Add salt and sugar to taste and continue to simmer until chopsticks can easily pierce into the pork knuckle.

9. After the soup is thick on high heat, remove the pork knuckle and let it cool.

10. Cut the cold pork knuckle and pulse into 1 cm thick slices, dip them in triple oil and eat.

It is easier to break if you are weak, one or two days in summer and five or six days in winter.

Wu Feng's words can be stored for five or six days in summer, and about half a month in winter.

I hope that clearing mine will help you.

Boil the elbow with rock sugar, soy sauce, salt, bay leaves, nutmeg and so on.

Eat elbows on Chinese New Year's Eve. The Spring Festival is a traditional major festival of the common people, and it is recorded in the Book of Songs that every Lunar New Year, the common people drink "spring wine", eat "feasts" and "bless" each other to welcome the coming of the New Year. There is a custom in old Beijing to eat the sauce elbow of the Tianfu on Chinese New Year's Eve, which indicates that the fat pig arches and sends blessing to the home, and the picture is auspicious.

In the third year of Qianlong, Liu Fengxiang, a native of Ye County, Shandong, led his grandson to Beijing to make a living, and partnered with a Shanxi merchant to open a sauce butcher shop at the east corner of Xidan Pailou, operating sauce elbows, sauce meat and sauce belly. But the store is small and nameless, so it has been sluggish. One day, Liu Fengxiang went to the market to buy goods, and saw that there was an old plaque on the old stall, and the book "Tianfu" was written in three Yan Ti Kaishu, and the pen was vigorous and powerful, Liu Fengxiang thought that this plaque had the meaning of God's blessing, so he bought it back and hung it on his lintel.

After the small shop was named after it, business flourished. Blessings have indeed come.