When to put salt in the stewed elbow How much salt to put in the two elbows

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.

Put about 15 grams of salt on two pork knuckles.

When making the elbow, if it is not made well, the elbow will be more greasy, so after preparing the elbow, we also need to prepare green onions, ginger, sugar, bay leaves, cinnamon, star anise, Sichuan pepper, chicken essence, pepper, light soy sauce, dark soy sauce, cooking wine. When we cook the elbow, we have to choose the front elbow.

The lean meat in this part of the elbow is very rich, and there are more tendons, so the elbow made in this way is more refreshing to eat and is not prone to fat.

The value of the elbow.

Pig's trotters are very nutritious, containing more protein, especially containing a large amount of collagen, and the same as the meat skin, it is a good food therapy product to make **plump, moisturized, and strong body fattening.

Regular consumption of pork knuckle sticks can promote the body, of course, our weak friends often eat some pork knuckle can also be a good way to strengthen the physique, and pork knuckle can also promote the growth and development of children.

The elbow is stewed so that it can sit in the soup overnight, which makes it easier to absorb the flavor. However, it is necessary to pay attention to the preservation method to avoid causing the soup to spoil.

Let's take a look at an elbow stew:

IngredientsPork knuckle, rock sugar, ginger slices, green onions, light soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, nutmeg, grass fruit and other ingredients.

Steps:

1. Clean the pig hair on the surface of the elbow, then scrape off the burnt part with a knife, clean it and set aside.

It is better to use the front elbow for the elbow, the shape will be better.

As for pig hair, the boss who sells meat will generally clean it up, and when he handles it at home, he can use a gas stove to roast the surface;

If it is an elbow that you are dealing with, the skin will be hard when it is baked, and you can soak it in warm water for 10 minutes if you want to scrape off the pasted part of the surface; The part of the elbow that connects the bones, the tendons inside should be removed, and the shape of the stew is beautiful;

2. Put the elbow in a pot under cold water, remove the smell of cooking wine, and boil for about 5-10 minutes after the water is boiled, until there is no more bleeding foam.

When boiling elbows, remember to skim off the floating dust on the surface in time;

3. Start the pot again, pour oil and rock sugar, and when it is boiled to amber, add ingredients (star anise, cinnamon, bay leaves, nutmeg, grass fruit), green onions, and ginger slices and stir-fry until fragrant, then release the soy sauce to taste, and finally put water on high heat to bring to a boil.

4. Prepare the inner tank of the pressure cooker, pour the elbow and boiling soup into it, and simmer it for 45 minutes when the pressure cooker is about the same, and the ordinary pot should be stewed for about 2 hours.

5. After stewing, put the elbow and part of the soup in the pot, add some dark soy sauce by the way, and finally put salt to taste, the whole process is on high heat, and the soup can be boiled until it is viscous.

Personal experience

When collecting the juice, it is recommended to use a spoon to keep scooping the soup and pouring it on the elbow to talk about Zheng, and all aspects must be taken care of;

If the salt is put too early, the elbow will not be easy to stew, and finally put it when the juice is collected on high heat, and the elbow will be very soft and rotten, so the flavor will be very fast.

Summary. After putting the stewed elbow into the refrigerator, you can take it out and thaw it and boil it first, then add soy sauce, sugar, cooking wine, ginger slices, green onions, star anise, Sichuan pepper and other seasonings to the pot, cook until the juice is thick, and then put the elbow into it and cook for a while, so that the elbow can evenly absorb the flavor of the sauce, so that the taste is more delicious and juicy; Or cut the elbow into small pieces and put it in a bowl, add an appropriate amount of stock or water to boil, and add soy sauce, Sichuan pepper, ginger slices, minced garlic and other condiments, and then cook until thick and then remove and eat, the taste is still very good.

Can you tell us more about that?

After putting the stewed elbow into the refrigerator, you can first take it out and thaw it and boil it, then add soy sauce, sugar, cooking wine, ginger slices, green onions, star anise, Sichuan pepper and other seasonings to the pot before Jingfan, and then put the elbow in and cook for a while after the juice is thick, so that the elbow can evenly absorb the flavor of the sauce, so that the taste is more delicious and juicy; Or cut the elbow into small pieces and put it in a bowl, add an appropriate amount of stock or water to boil, and add soy sauce, Sichuan pepper, ginger slices, minced garlic and other condiments, and then boil in the sedan chair until thick, then take it out and eat, the taste is still very good.

Although the elbow is delicious, but the method of doing it is very difficult, it needs to be repeatedly steamed in the pot, plus seasoning, but also to boil the soup, slowly stew, the whole process takes several hours, some people in order to pursue the taste, even stew for more than ten hours, in fact, want to do simple and delicious, in the elbow to add a few processes, the appearance of the elbow cut a few knives, so that the cooked will be faster, you can add a small amount of rock sugar, rock sugar helps to soften, can increase the taste.

Stewed elbow with rock sugar wolfberry.

Ingredients: 1000 grams of pork knuckle, accessories: 150 grams of wolfberry, seasoning: 200 grams of rock sugar, 3 grams of cooking wine.

Method 1Wash the pork knuckle meat with skin, change the knife into cubes, and remove it in a pot of boiling water for later use;

2.Wash the wolfberries and set aside;

3.Put the pork knuckle with skin into the pot, remove the foam after boiling, add rock sugar, wolfberry and cooking wine, and simmer over low heat until cooked.

Tips for food restraint:

Pork knuckle: Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, 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.

Goji berries: Goji berries are generally not suitable for consumption with too many tea-warm supplements such as longan, red ginseng, jujube, etc.

Stewed elbows with rock sugar.

Ingredients: 1 elbow, 100 grams of rock sugar, 1 piece of ginger, 2 star anise, 1 piece of cinnamon, 1 bay leaf, 1 section of green onion, 1 piece of grass fruit, 2 pieces of dried red pepper, 2 tablespoons of salt, 3 tablespoons of cooking wine, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, method.

1.Blanch the elbows with hot water, then remove the impurities of the blood.

2.Place the blanched elbows in a casserole or saucepan and add the seasoning.

3.Then pour boiling water over your elbows. Simmer for about 2-3 hours.

4.Take out the boiled elbows, heat the remaining soup in the pot over high heat until thick, and pour it on the elbows.