How much salt is appropriate for stewed pig s trotters, and whether to put salt first or then for st

The appropriate answer to how much salt to put in stewed pig's trotters needs to be explained from the following two aspects:

1.Ingredient list:

The list of ingredients for stewed pig's trotters can be adjusted according to individual tastes and needs. Generally speaking, the ingredients needed include pork trotters, ginger, green onions, cooking wine, salt, teriyaki soy sauce, rock sugar, star anise, cinnamon, bay leaves, etc.

2.Steps:

The key steps of stewing pig's trotters are as follows:

Step 1: Clean the pig's trotters, chop them into pieces, blanch them and drain them for later use.

Step 2: Slice the ginger and cut the green onion into sections.

Step 3: Put the pig's trotters into the pot, add ginger, green onion and cooking wine, and add water to cover the pig's trotters.

Step 4: After the heat is boiling, skim off the foam, turn to low heat and simmer slowly.

Step 5: Simmer until the pig's trotters are soft, add salt, braised soy sauce, rock sugar, star anise, cinnamon and bay leaves, and continue to simmer until flavorful.

Step 6: Finally, collect the juice and put it on a plate.

Regarding the question of how much salt is appropriate, in general, adding 2 grams of salt per liter of water is a reference value. However, the exact amount of salt to put also needs to consider the number of trotters and the amount of soup. If the number of trotters is large, the amount of soup will be large, and the amount of salt that needs to be added will also increase.

If it is ten catties of boiling pig's trotters, put 4 taels of salt on it. However, it should be noted that the salt should be put last.

There are no specific rules on how much salt to put in the stewed pig's trotters. Depending on how much of the pig's trotters you stew. And the weight of your mouth to decide, the amount of salt.

You can start with a little less, taste whether the soup is flavorful enough, and gradually add it little by little. Remember not to put more than one at a time, if it is salty, it will not be easy to do.

Peanut and red date pig's trotter soup.

Ingredients: 2 kg of pig's trotters, 50 grams of peanuts, 6 ejiao dates, 1 teaspoon of refined salt, 1 spoon of vinegar, cooking wine.

1 scoop, 1 spice, 3 slices of ginger.

How to make:1First of all, we chop the purchased pig's trotters into small pieces and then clean them.

2. Pour an appropriate amount of water into the pot, blanch the cleaned pig's trotters in a pot under cold water, scoop off the foam with a spoon after boiling over high heat, and then take out the boiled pig's trotters and rinse them in clean water.

3.Then take the casserole, put in an appropriate amount of water, after boiling over high heat, put in cooking wine, packets, ginger, and then put the blanched pig's trotters into the casserole.

4.Soak the peanuts and dates in water in advance, wash them, and pour them into the pot.

5. After covering the pot, bring to a boil over high heat and turn to low heat, simmer until the pig's trotters are soft and rotten, and finally add an appropriate amount of edible salt.

Adjust the taste.

Cooking Tips:

1. The nutritional value of pig's trotters is very rich, and often eating some pig's trotters can effectively relieve fatigue, and he also has a certain auxiliary effect on ischemic encephalopathy and hemorrhagic shock, and it can play a role in calcium supplementation, which can promote growth and development for children, and can slow down osteoporosis for middle-aged and elderly people.

2. Pig trotters are rich in collagen.

So it can promote the growth of cells, make women's ** look more shiny and elastic, and it can also make coronary heart disease.

and cardiovascular and cerebrovascular diseases.

It has been effectively improved.

Pig's feet are very valuable meat products on the pig's body, pig's feet taste very good, eat very refreshing, its nutrients are relatively rich, such as the amount of protein is very high, especially with a variety of collagen powder, in addition to arginine and its cystine These various carbohydrates, pig's feet are recognized by everyone as an excellent health food, stewed pig's trotters in the case of no doubt to add salt, so when to add salt?

Clause. 1. When is the best time to add salt to pork trotter stew?

Raw materials. Trotters.

Condiments. Wrap a bag of stewed bone seasoning.

Practice. 1. Put the cleaned pig's trotters like a pot of cold water, put a few pieces of ginger and cook them together;

2. After boiling, turn to a simmer and grunt, and skim off the white foam floating on the top layer;

3. Transfer the pork knuckle soup skimmed with white foam to the electric saucepan, put it in the seasoning packet, and twist it until it is twisted"High-end"Cook for two hours and sprinkle in the appropriate salt before cooking.

Clause. 2. When to put vinegar in stewed pig's trotters.

Clean the tap water, put a small half pot of water in the pot (you can drown all the pig's trotters), and bring to a boil. Add the broken ginger liquor, throw the pig's trotters in, bring to a boil, skim off the white foam, pour out, and rinse with cold water. This is mainly to get rid of the blood and fishy smell, and if you don't solve it that way, it will be a bit embarrassing, and the taste is wrong.

Put the washed pig's trotters into the pressure cooker, add old vinegar, sugar, salt, light soy sauce (soy sauce coloring), five-spice powder, ginger, dried chili peppers, a little water, cover the lid, turn off the fire for eight minutes, deflate, shoot in the wok, pour out the pig's trotters, try the taste, adjust the flavor appropriately, collect the juice on high heat, add a little salad oil when the juice thickens, and put it out of the pot and put it on the plate.

If you don't need a pressure cooker, you can use a casserole or a thick-bottomed non-stick pot, in addition to the condiments mentioned in the noodles, also add plenty of water, submerge all the pig's trotters, cover the lid, boil the fire, and then simmer gradually until the meat is crispy to your favorite level, and the fire will collect the thick juice. It takes a long time, about an hour.

Clause. 3. How to buy pig's trotters.

When choosing pig trotters, you need to look at the color of the hoof, and you should buy as close to the pink color of the meat as possible. Second, you should smell it with your nose, there is a lot of smell of fresh pork knuckle meat, and there is no other smell. Third, it is best to choose pork knuckles with tendons, pork knuckles with tendons are not only delicious, but also with colorful collagen powder, which is not only nutritious, but also beautiful and beautiful, only slightly more expensive than those without gluten.

Clause. Fourth, how to store pig's feet.

For fresh pig's feet, it can be wrapped in a fresh-keeping bag, put in the refrigerator, and stored for two days without mildew. If you need to store the pork trotter tendons for a long time, you need to scrape and wash the pork trotter tendons, cook them in a hot pot until they are flavored, scoop them up and dry them, pack them in a film bag, and store them in the refrigerator freezer.

If salt is added to the stew first, it will directly affect the taste, characteristics and nutrient preservation of the broth. This is because the meat has a high moisture content, some as high as 65 to 90 percent. Salt has a dehydrating effect, if salt is put in the stew first, so that the meat is soaked in brine and salty soup, the cell moisture in the tissue penetrates outward, the protein is coagulated, and the meat tissue shrinks and tightens significantly, which affects the dissolution of nutrients into the soup, hinders the concentration and quality of the soup, and makes the stewed chicken hard and old, and the soup has no fragrance.

Therefore, the correct way to put salt in the stewed soup is to cool the stewed soup to 80-90 degrees, and then add an appropriate amount of salt, so that the soup and meat taste the best. Stir-fry soup with salt first to reduce iodine intake.

Pig's feet. Seasoning.

A bag of stewed pork ribs seasoning.

Method. 1. Put the washed pig's feet in a pot of cold water, put a few slices of ginger and cook over high heat;

2. After boiling, turn to low heat and gurgle to remove the foam floating on the upper layer;

3. Transfer the skimmed pork knuckle soup to the electric saucepan, put in the seasoning packet, and twist it until it is twisted"Upscale"Cook for two hours and sprinkle salt to taste before cooking.

Clause. 2. When to put vinegar in stewed pig's trotters.

Rinse with water, put a small half pot of water in the pot (submerge all the pig's feet) and bring to a boil. Add the broken ginger and wine, throw the pig's feet in, bring to a boil, skim off the foam, pour it out, and rinse in cold water. This is mainly to remove the blood and fishy smell, otherwise it will be a little sassy and the taste is weird.

Put the washed pig's feet in the pressure cooker, add aged vinegar, sugar, salt, soy sauce (dark soy sauce color), five-spice powder, ginger, dried chili, a little water, cover the lid, **turn off the heat for about eight minutes, deflate, wok**, pour out the pig's feet, try the taste, adjust the flavor in an appropriate amount, reduce the juice over high heat, add a little sesame oil when the juice thickens, and put it on the plate.

If you don't use a pressure cooker, you can use a casserole or a non-stick pan, in addition to adding the seasoning mentioned in the noodles, add enough water, submerge all the pork knuckles, cover the lid, boil over high heat, and then simmer slowly over low heat, stew until the meat is soft to your liking, and reduce the thick juice over high heat. It takes a long time, about more than an hour.

Pork knuckle is a favorite delicacy of many people in life, rich in collagen and very nutritious. Many people like to eat pickled pork knuckles, so let's take a look at how much salt to put in the pickled pork knuckles, and the homely practice of pork knuckles.

Salt should be put in any food to pickle, but the salt must be in a certain proportion. How much salt do you put in pickled pork knuckles? Let's take a look at the home-cooked recipe of pig's feet.

How much salt to put in the cured pork knuckles.

Prepare raw materials: pork knuckles, refined salt, spiced star anise, cinnamon, dried chili, Sichuan pepper, fennel, ginger, etc. The proportion of salt is 150g of salt for one pound of meat, 30g of spiced star anise, 10g of cinnamon, 10g of dried chili, 50g of Sichuan pepper, 15g fennel, and 50g of ginger.

1. Configure the original u>shrimp crab He Yi cut the sheath and hammer to delete the bluff column Shan Shan gown and persuade Yawei to knock and slow down the stinging machinery Nan Yi play the two pot heads, the reason is that the pig's feet marinated in this way are mellow and attractive, and the meat is tender!

2. After stirring: we need a jar or basin, and then seal it with clinker with the latter sealing material, and store it for about 7-10 days.

3. After the pickling is completed: after the pickling is completed, we need to take it out to dry, and the drying time will take 5-7 days if it is sunny, and about 10 days if it is cloudy. Remember to put it away and put it in the refrigerator after drying, otherwise it will be consumed!

4. According to the taste, you can take it out and taste it, you can steam it, you can fry it.

Nutritional content of pig's feet.

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.

A homely recipe for pig's feet.

Stewed pig's trotters with green onions. Ingredients: 50 grams of green onions, 4 pig's trotters, appropriate amount of salt.

Production: Pluck the pig's trotters from the stakes, wash them, and cut them with a knife; Cut the green onion into sections, put it in a pot with the pig's trotters, add an appropriate amount of water and a little salt, first boil with a fire, and then simmer until it is cooked and rotten.

Efficacy: Nourishes blood and reduces swelling. It is suitable for blood deficiency, limb pain, edema, sores and sores.

Braised pig's trotters. Ingredients: 750 grams of pig's trotters.

Seasoning: 13 grams of salt, green onion, 8 grams of ginger, 25 grams of sesame oil and cooking wine, 5 Sichuan peppercorns, 50 grams of rock sugar, 1300 grams of soup.

Production: 1. Shave and wash the pig's trotters, chop off the tips of the claws and split them in half, boil them thoroughly in water and put them in cold water. Beat the ginger and green onion and set aside.

2. Heat a little sesame oil with a frying spoon, add rock sugar and fry it to a purple color, and then adjust the soup to light red.

3. Add pig's trotters, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn the pig's trotters over high heat until the pig's trotters are colored, move to low heat and stew, and collect the thick juice.

How to marinate cured pork knuckles The principle of cured meat: dehydrate the meat, so that it is not easy to breed bacteria, which is conducive to the long-term preservation of meat, and adding salt can make the meat have a unique flavor. Pickled products are generally divided into two types: smoked pickled and naturally dried and pickled.

In the cold and dry north, the preliminarily processed pickled products can be directly placed in a cool and ventilated place, which can achieve long-term preservation without deterioration; In the humid south, cured meats are usually smoked. The first step is to sprinkle salt: use a sharp knife to cut the pig's feet, do not leave too thick meat layer, and then evenly smear the place with salt, and also apply the outside, so that the whole pig's feet are evenly covered with salt, and the amount of salt should be slightly heavier than usual, generally 100g of salt corresponds to about 5kg of meat, which can be measured by yourself.

The salt is slightly heavier, one is mainly to prevent rancid odor from incomplete dehydration, and the other is to prevent uneven salt from causing bad taste.

The second step, resting: put the salted pig's feet in a large basin, let it naturally dehydrate a part, and at the same time the salt fully penetrates the covering meat layer, which can generally be placed for about 2-3 days. The third part, incense:

1.The dry and cold north can use the traditional natural drying method, which is relatively simple, and can be hung directly to a cool and ventilated place, there will be no smoke smell, but there is a unique taste of smoke. 2.

Smoking generally uses wood or fuel that can give off more aromas, such as cypress, grapefruit peel, orange peel, etc., so that the cured meat has a unique flavor and is very good. Of course, the height of the smoke should be controlled, and it should not be too close or too far away from the fire, generally 80-120cm away from the flame. Step 5, Harvest:

The curing time can be long or short, the smoke is generally about 45 days to produce the taste, the observation standard is: the meat skin is burnt yellow, the fat is transparent, it means that it can be used, and it can also be put for a longer time. Naturally, it takes a little longer to dry than to smoke.

My family lives in the southwest, and my family uses the smoke method, which tastes much better than the average supermarket buy. How do you marinate pork knuckles? How to marinate the pig's feet Sichuan pig's trotters is very simple, first of all, it depends on if you dare to eat spicy taste, you first break the pig's trotters, touch pepper powder, chili powder, salt, how much to put depends on your taste, and then, put the pig's trotters in the basin, cover the lid, marinate for two days, take it out and air dry....It would be better to smear some more wine.