What ingredients should be put in the elbow to make it more nutritious?

As a native of Northeast China, I have to be a sauce elbow for why the practice of elbows is definitely sauce, and today I would like to share with you some of the ways I usually like to make elbows. <>

The part of the elbow we often eat, most of the part of the pork knuckle is the part of the leg and thigh root of the pig, the meat at this time is relatively fat, and there is no excess meat, it is fat and thin meat. It may be precisely because of this part of the meat that makes the elbow taste different. <>

The practice of braised elbow is actually a classic practice in Shandong Lu cuisine, and every time it comes to the wedding banquet as a hard dish, the elbow is really a must-have. Here I would like to introduce two tips, one is to marinate the elbow with cooking wine and green onions, ginger and garlic, and the second trick is to use a dry pot to scald the pork skin, which will make his behavior less in the later stage, and if you prefer to use dark soy sauce to color, you must not put too much. Although this is more convenient, he will really be very dark, if you prefer to boil sugar color, you still choose to use rock sugar.

The production method of pork knuckle first needs to go to the vegetable market to choose a pork knuckle of your own good size, then remove the excess hair, put it in a dry pot and blanch it with water, and then put some of the seasonings you have just made in a pot under cold water, such as you want to brew ginger and garlic cooking wine, put it in the pot and boil it at the same time. The main purpose of this step is to make the fishy smell of pork knuckle smaller, if you don't like this, you can also choose to marinate the pork knuckle, which will also achieve the same effect. <>

In the process of making. Prepare the hot pot and heat the oil, put in a few pieces of rock sugar, and when you feel that the color is about the same, you can put it in while walking, and then add light soy sauce and cooking wine, the main thing is to make your elbow look good. After this step is completed, you can add water to the pot, and the amount of water is just less than the pig's knuckle, and then add star anise, cinnamon, peppercorns, fennel, etc.

As for the heat, you first need to cook on high heat for a while, and then change to low heat and simmer when you feel that the soup is less.

Green onion, ginger, garlic, Sichuan pepper, cooking wine, dark soy sauce, light soy sauce, soy sauce, winter melon, chicken feet. These ingredients can be put in when making elbows, which is more nutritious.

You can put soybeans, put some green onions, ginger, garlic, peppercorns, these are more nutritious, can play a seasoning effect.

Main elbow 1000 grams. 2000 grams of peanut oil, 50 grams of soy sauce, 75 grams of cooking wine, salt, green onion, ginger, a little spice, 15 grams of starch, 10 grams of sugar, appropriate amount of soup, a little green garlic, 1. Select fresh elbows with small pores of hail, remove the bones, and trim them into a round peach shape. 2. With the skin of the elbow facing up, put it in a five-spice brine pot and heat it, and cook until it is ripe and take out.

3. Heat the oil pan, fry the elbow skin down until yellow, and keep turning it when frying to prevent the bottom from sticking. 4. Fry the elbow and take it out, put it in a bowl, add green onion and ginger, pour some water with braised soup, pour it into the bowl, and steam it in the upper drawer. 5. Buckle the steamed elbow into the **, drain the soup for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start to thicken, sprinkle with green garlic, pour in oil, and pour it on the elbow.

When making elbows, you should put green onions, refined salt, ginger, peppercorns, soy sauce, sesame oil, vinegar, these ingredients are more nutritious, and the elbows made are delicious, and the method is very simple.

Although the braised elbow dish has a lot of fat on it, it doesn't make people feel tired. Especially fatty meat, it will have a different flavor when eaten, and braised elbow is also a famous dish in the Northeast, and many Northeast people will see the dish of braised elbow at relatively large dinners. As long as many foods are braised in braised sauce, they are very tasty and greasy.

First of all, we prepare a pork knuckle, star anise, cinnamon, bay leaves, Sichuan peppercorns, green onions, ginger and garlic.

The most indispensable ingredients for braised elbow are rock sugar, dark soy sauce, and light soy sauce, all of which are used for coloring. We can also prepare some dried chili peppers, many people think that the elbow stewed for a long time, so they will cut the elbow into large pieces. Then this is indeed a good method, we first need to cut the elbow into pieces and then blanch, add cooking wine, green onions, ginger and garlic, the purpose is also to remove the fishy, then you can start another pot, leave the bottom oil in the pot, put the rock sugar into it and fry it until the jujube is red, you can take it out.

Some people will stir-fry the spices and rock sugar together first, but if you can't control the heat, it is better to fry them separately. When the elbows are blanched, we wash them off. Next, heat the oil and stir-fry the blanched elbows.

When the elbow is stir-fried and there is some golden brown, pour the fried rock sugar into it, so that the elbow will form a rock sugar color. So we're putting the prepared spices in and stir-frying, and then we're adding some water.

You can add more water to the side dishes, because the elbow needs to be simmered for a long time, so when you are about to turn off the heat, add light soy sauce and dark soy sauce to color. Don't forget to add salt, and when making braised elbow, you can add some bean skin or potatoes, so that the stewed side dishes are also delicious. In fact, it is best to use rice wine or Huadiao wine to make braised elbow, but cooking wine is more common, so most people will choose to make it with cooking wine.

To make this dish, you need to add salt, sugar, monosodium glutamate, five-spice powder, thirteen spices, oyster sauce, soy sauce, barbecue sauce, and so on.

The accessories that need to be put are, bay leaves, star anise, cumin, nutmeg, clove light soy sauce, dark soy sauce, salt, chicken essence, bean paste, bean curd and so on.

You need to put salt, rock sugar, green onion, ginger, pepper, cinnamon, dark soy sauce, vegetable oil, cardamom, ginger, cloves, white seeds, grass fruits, fennel.

You need cinnamon, star anise, garlic, ginger, green onions, Sichuan pepper, bay leaves, cooking wine, dark soy sauce, red dates, wolfberries, and salt. Here's how:

1. When buying pork knuckle (with belt bones), let the master all four or all six.

2. After washing the elbows, put them in a casserole, add an appropriate amount of cold water, the water should be covered by the meat, add cinnamon, star anise, garlic, ginger, green onions, peppercorns, and bay leaves.

3. After boiling over high heat, remove the floating foam, there will be a lot of dirty things in the meat that has not been blanched in advance, slowly skim out the foam, this process lasts about ten minutes. If you have enough time, you can blanch it first if you are not afraid of trouble, and there will not be too much foam.

4. Then add cooking wine, dark soy sauce, red dates, wolfberries, salt, and boil on low heat for about 40 minutes in a boiling state.

5. It can be taken out with additional seasonings and cold dressing, or directly dipped in garlic paste, which is very delicious.

Braised elbows require ginger, garlic, green onions, cooking wine, white wine and other seasonings.

The elbow needs to be blanched before making, which can remove the fishy smell of the pork, and then put it in the pot to stew, and then add black pepper after simmering to increase the fragrance of the pork knuckle, the longer the stewed time, the softer the pork knuckle, the more rich, delicious and delicious the soup, you can adjust the soup stock and let it cool into pig's trotters jelly and then eat it cold.

Time to cook the elbows

1. It should be noted that the general elbow wants to be soft and glutinous and delicious, and the processing is a little complicated, and the elbow is indeed more difficult to cook, and it is more troublesome when stewing, especially the larger the elbow, the longer the stewing time.

2. Users need to pay attention to boiling out the blood and impurities with water, skimming off the blood foam, removing and cleaning it, and then putting the elbow that has been boiled once into the pressure cooker or cooking rice and stewing, first boil over high heat, and turn on low heat after about ten minutes, at this time it is a slow simmer, and it will be cooked for about 40 minutes.

3. The way to see if there is cooked is to insert a pair of chopsticks, try to insert them into the elbow, if you feel that the obstacle is not big, it is easier to pierce the elbow, that is, cooked.

The above content refers to Encyclopedia - Yang Elbow.

Stew elbows with star anise, cinnamon, a small amount each, ginger and garlic, an appropriate amount each, soy sauce, rock sugar, salt, cooking wine, an appropriate amount each. Here's how to deal with it:

1. Chop the pig's hand into large pieces, shave off the hair on it, and then clean it with clean water to control the water.

2. Blanch the pig's hands in boiling water to remove its blood and garbage.

3. Then use chopsticks to clip out the blanched pig's hands and control the water again.

4. Prepare the ingredients, ginger can be a little more, peel and slice, pat the garlic seeds with the back of a knife to peel, wash the star anise and cinnamon, and put peppercorns, but there is no one at home, friends can add it themselves.

5. Prepare a few more pieces of rock sugar, and choose to put rock sugar instead of white sugar, because the rock sugar is not so sweet, and the pork knuckle is a little greasy and too sweet, so you can't eat it.

6. Put a little peanut oil in the pot when it is hot, then put all the ingredients into the pot, put the rock sugar in, turn on low heat, fry the fragrance, put the pig's knuckles in, and fry them on high heat.

7. If the pig's hand has oil, the fire is a little bigger, and the oil will be fried.

8. Fry until the skin is yellow and the fragrance comes out, put more soy sauce, put a little salt, put a little cooking wine, and fry it a little.

9. Then shovel together in the pressure cooker and add water, generally covering the pig's hands. Simmer on medium heat for 25 minutes, and press it for 30 minutes if you want to eat more rotten, because it has been fried, in fact, it is already very soft and delicious for 25 minutes.

10. Turn off the heat when the time comes, don't be in a hurry to open the lid, pay attention to safety when using the pressure cooker, and be sure to wait for the water vapor to come out before you can open the lid, of course, you can also make the pig's hands more ripe. When the steam is finished, open the lid and pour it into a large bowl, and it looks like you want to eat it.

Ginger, garlic, green onions, cooking wine, liquor, etc. are needed for boiled elbows.

The elbow needs to be blanched before making it to remove the fishy smell of the pork, and then put it in a pot to simmer, and after the stew is done, add black pepper to increase the flavor of the pork knuckle. The longer the pork knuckle is stewed, the more soft and rotten the soup is, and the more rich and delicious the soup is.

How to cook braised pork knuckle.

Clean the elbows, boil the blood foam in a pot under cold water, rinse it, put it in the boiled seasoning sauce, and simmer over low heat. When washing the elbow, you need to remove the stray hair on the surface of the elbow, so that it will be more hygienic to eat. When making braised elbow, you can add spices such as green onions, ginger, dried chilies, bay leaves, and cinnamon.

The heat of boiling braised elbows should not be too large, so as not to break the elbows and affect the appearance.

What is the position of the pork knuckle.

Pork legs. Pork knuckle is pork leg meat, there are two kinds of front elbow and back elbow, thick skin, tendon and rich collagen. The flesh of the back elbow is fatter and less lean than the front elbow, and the skin is a little older.

It can be cooked, stewed, sauced, grilled, marinated, etc. If you want to cook the flavor, you usually use a pressure cooker to make it, and it is recommended to choose a pale yellow color when choosing pork knuckles.

How long does it take for elbows to cook in a pan.

Cook for 30 to 40 minutes. When the elbow is cooking, let the water in the pot submerge the elbow, so that the elbow will not be heated unevenly when cooking. Before boiling, it is necessary to blanch the water with ginger slices, cooking wine, peppercorns and other seasonings, and the purpose of blanching is to remove the blood foam from the elbow.

Blanched elbows can be used to make a lot of delicacies, such as braised elbows, steamed elbows, soybean stewed elbows and other delicacies.

The Mid-Autumn Festival is coming soon, many people want to learn a hand secretly, and they can amaze everyone during the festival, I am no exception, now the refrigerator has prepared a large number of ingredients, including three pork knuckles, the elbow is very much, not only can be braised but also can be made sauce elbows, and even stewed white radish is delicious, I personally recommend making elbow stewed radish, because it is simple, I will teach you in detail below, how to make elbow stewed radish, focusing on what ingredients need to be put to make elbow stewed radish more nutritious. <>

1.This dish needs to prepare very few raw materials, prepare an elbow first, if you like to eat meat, buy the back elbow, if you like to drink soup, buy the front elbow, remember to pluck the hair, the bought elbow, especially the bend part, there will be residual pig hair, and then cut into pieces for later use, the most nutritious of the ingredients is the white radish, which is rich in vitamin C and vitamin A and crude fiber, which can promote digestion and promote the peristalsis of the stomach, which is one of the reasons why white radish likes to exhaust after eating. In addition, prepare a little pepper, a handful of shallots, and three red peppers.

2.Pour cold water into the pot, add pork knuckle, put in a few shallots, boil the water and cook for about three minutes to remove the blood foam, it should be noted that do not cook for a long time, it is easy to make the elbow skin hard, which affects the taste very much. After the pork knuckle cools, heat the oil, add the red pepper and shallots and stir-fry until fragrant, then put in the pork knuckle, stir-fry for 35 minutes, add an appropriate amount of warm water, be sure to cover the pork knuckle, wait until the water boils, turn to low heat and simmer for an hour.

3.Wash and peel the white radish and cut it into pieces, the pieces can be larger. After preparing the white radish, use chopsticks to insert the elbow in the pot, if the chopsticks can easily enter, it means that the elbow has been stewed, at this time you can put in the white radish, and you can also put salt at this time.

After adding the radish and then stewing, about 10 minutes with chopsticks to insert the white radish, if the chopsticks can easily enter the white radish, it means that it is cooked. <>

Finally, sprinkle in pepper before cooking, and be careful not to put the salt too early in this dish, otherwise the meat of the pork knuckle will become tough.