Elbow is a very popular delicacy, and its recipes are also very diverse, what dish is delicious in e

Elbows are a popular food, and its practices are diverse. There are more than ten kinds of names, and among these names, there is no shortage of extremely delicious secret recipes. Today, I would like to share it with you.

Elbow is a very popular delicacy, and its recipes are also very diverse, what dish is delicious in elbow stew?

1.Ham stewed elbow.

Ingredients: appropriate amount of pork knuckle, appropriate amount of ham, appropriate amount of shuifa mushroom, appropriate amount of winter bamboo shoots, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of clear soup, appropriate amount of water starch, appropriate amount of cooking wine, appropriate amount of chicken essence, appropriate amount of sesame oil.

Method: 1. Wash the pig's trotters, blanch them, add a little cooking wine, boil them with green onion and ginger, remove the bones, and slice the pig's trotters. 2.

Wash the mushrooms and remove the stems; Wash and slice the bamboo shoots; Slice the ham and set aside. 3.Arrange the shiitake mushrooms, bamboo shoots, ham slices, and elbow slices layer by layer.

4.Cool the stewed elbow soup to remove the oil slick. Strain and pour into a deep dish so that there are no good ingredients.

5.Steam over high heat for 20 minutes, reduce the heat to medium, and steam the ingredients until crispy. 6.

Pour out the soup, put it in a pot to taste, add chicken essence, sesame oil, bell pepper and diced carrots, and thicken and thicken. 7.Pour the prepared soup back over the steamed ingredients.

Tip: Don't add salt. If you are afraid of saltiness, you can soak the ham in advance.

After steaming, season according to the saltiness of the soup when it is thick.

2.Fennel tangerine peel elbow soup.

Ingredients: 1 pork knuckle, green onion, cumin, tangerine peel, oysters (optional), cinnamon, bay leaf, rock sugar, star anise, ginger slices, pepper, soy sauce, salt, dark soy sauce (optional), green onion, cooking wine, oil.

Preparation: 1Put the pork knuckle into the water, put the ginger slices, ten peppercorns, a little green onion, cooking wine or white wine into the pot, cook the pork knuckle for a while to remove the fishy smell, then remove and drain.

Soak it in cold water. 2.Heat the pot, add a small amount of oil and rock sugar, stir-fry over medium-low heat until the rock sugar melts, if there is a little color, turn off the heat, and it will have a burnt taste for a long time after cooking.

3.Add an appropriate amount of soy sauce and mix well, put the pig's trotters down, turn the pig's trotters, and remove them all shiny. 4.

Place the pork knuckle in the electric cooker. 5.Put all the ingredients in, green onions, cinnamon, bay leaves, rock sugar, cumin, star anise, tangerine peel, ginger slices, oysters (if you don't have one), put them in the pot if you have soup packets, and if you don't, put them in the pot.

6.Add water almost past the pork knuckles, add salt, light soy sauce to taste, dark soy sauce can be put or not. 7.

If there is a stew function, press the stew function, no need to press the soup button directly, and stew for about three hours.

For elbows, we stew some carrots, potatoes, cabbage, and bean sprouts, all of which are particularly tender and delicious, and the taste is also very good.

Cabbage, shiitake mushrooms, winter bamboo shoots, tofu skin mushrooms, white kidney beans, these are all good combinations, and the taste is also very good.

You can add some soybeans to it, which will make it taste better and tastier.

Personally, I think that the elbow is generally marinated and eaten cold may be more nutritious, and it is not easy to gain weight to eat, if it is braised or other fried, it may be too greasy.

The most authentic way to stew elbow is to first choose a fresh pork knuckle, preferably the front elbow of the local pig. Put the elbow into the stew pot, add enough water at one time, only put ginger and rock sugar, don't put other condiments, simmer for two hours, and then simmer for ten minutes, you can serve the plate and eat.

In our place, we usually eat elbows and eat shabu-shabu. Simmer over low heat. The longer the simmer, the better, for example. Four or five hours! This is delicious, soft, and fragrant.

The best way to eat elbow is to braised it, you can simply put a little vinegar, soy sauce, light soy sauce, and it is still relatively sweet with it.

It should be put in a pot and boiled with green onions, ginger, garlic, chili peppers, soy sauce, etc., so that the elbow tastes very good, and the most important thing is that the nutritional value will not be lost, and it is also very nutritious when eating.

Elbows are best eaten and nutritious. Fresh seeds are bought and washed and blanched. in washing. Then put it in a pressure cooker and put the appropriate salt, peppercorns. Dark soy sauce flavored Damei yellow sauce.

In fact, you can burn the pork knuckle in advance, remove some of the hair on the outer skin, and then clean it, blanch the water, green onion and ginger for boiling pot, then add seasonings, put water to boil, after cooking over high heat, you can boil it slowly over low heat, and it is also more nutritious to remove some fat.

We can steam the elbows. Then adjust some dipping sauce, this way of eating is particularly delicious, and it is very nutritious, without destroying the protein structure.

I personally think that braised elbow is the best, especially when a lot of elbows are stewed together, it is soft and smooth, rich in collagen, and has the effect of beauty and beauty after eating.

Red braised elbows. Method.

1.Shave the residual hair on the skin of the elbow and wash it well;

2.Put the elbow into the soup pot and cook until it is eight ripe, remove the bones, smear the skin surface with honey, and fry the skin side down in eighty percent hot oil until it is fiery red;

3.Chop the elbow meat noodles with a deep cross knife, connect the elbow skin, and put the leather side down in the bowl, put the green onion, ginger pieces, Sichuan pepper, spices, soy sauce, and 300 grams of fresh soup on the drawer and steam;

4.Take it out, pick out the green onion, ginger, peppercorns, and ingredients, decant the soup into a frying spoon, and buckle the elbow in the middle of the plate;

5.Put a frying spoon on the heat, bring the soup to a boil, add monosodium glutamate, thicken it with wet starch, pour in the oil, pour it on the elbow, and sprinkle with coriander segments.

The elbow is the most delicious, but it is also very nutritious, when you do it, wash it first, put it in the pot and put the ingredients in it, boil it over high heat, cook it slowly over low heat, and after it is cooked, the soup can also be drunk.

Wash the elbows and put them in the pressure cooker, add half a bowl of water, prepared cinnamon, star anise, cumin, green onions, ginger slices. Pour the above seasonings into the pan. Pour in half a bowl of soy sauce and two tablespoons dark soy sauce.

Cooking wine to taste. A teaspoon of salt. Cook in a pressure cooker over high heat and reduce the heat to low for 20 minutes.

Cook the elbow and remove it.

I prefer the stewed Dongpo elbow, which is really full of color and flavor, fat but not greasy, and never get tired of eating!

You can stew the elbow into a soup, which is delicious, nutritious, and can be eaten with a staple food, and this can retain the richest nutrients of the elbow.

Wash the elbows, add ginger and green onions-cooking wine to cook the soup, sticky and delicious.

Put the elbow in the casserole, add the water that is not over the elbow, an appropriate amount of green onion, ginger slices, ingredients, pepper, bay leaves, cinnamon, rice wine, light soy sauce, braised soy sauce, rock sugar into the pot, boil over high heat and turn to low heat to cook until the elbow is soft and rotten, and the soup will be thick when the soup is put out of the pot and put on the plate, pork knuckle is also called hooves, which is very nutritious, contains more protein, especially contains a lot of collagen, and the same as the meat skin, it is a good product to make **plump, beauty and beauty. Pork knuckle is divided into front elbow and back elbow, which has thick skin, many tendons and heavy gelatin.

<> suitable for cold dressing, braised boiling, soup, stewing, marinating, simmering and other methods. The key step in making Dongpo elbow is to fry the sugar color. Stir-fry the sugar with rock sugar, after it is done, add a little hot water to turn up the sugar color and pour it into a bowl, then color the elbows.

Wipe the elbow with a cloth after the elbow is dry, then put the skin down and put it in the pan to fry the skin until golden brown. When the sauce pot boils, put the pork knuckle in the pot, first cook over medium heat, and then cook slowly over low heat, during which you should use a spatula to turn over and over to prevent the paste pot from affecting the taste.

I also want to try the saltiness of the miso soup, I like the sweet taste, so I have to add more sugar! On the contrary, you should have a little more salt, and you can grasp the taste yourself! Wash the elbow, do not need to blanch, put oil in the pot, fry the rock sugar to lie down, put in the elbow, cooking wine, ginger slices, star anise, cinnamon and so on simmer for an hour, be sure to stew for a longer time to be delicious, put in salt, and put coriander and chives out of the pot.

Take out the pork knuckle and scrape it with a knife until the burnt skin turns white, and then wash it with water repeatedly.

The benefit of this is to remove the fluff and remove the odor. Add sugar color, dark soy sauce, salt, monosodium glutamate, chicken essence, green onion, ginger, cooking wine, marinated elbow, boneless whole elbow, braised elbow, can also be cold dressed, made into elbow flower cucumber. The elbow flower is bone-deboned with a marinated elbow, rolled with gauze and cooled, and then sliced and dipped directly in garlic paste to eat.

The elbow is also a good appetizer in the summer when the elbow flower is a cold dish, wash and blanch the boneless elbow, put it into the pressure cooker and cook wine, green onion ginger, Sichuan pepper, cinnamon, spice, and an appropriate amount of bay leaves.

Personally, I feel that rock sugar elbow is the best, first put the elbow in a pot under cold water, put some green onion and ginger, cooking wine blanch, and then start to fry the sugar color, don't fry the old, put a bowl of warm water after the sugar color is fried, and then put the elbow, wrap it with sugar color, and add seasoning to stew in the casserole.

Step 1: Remove the hair and wash the pork knuckle bought, then heat the pot and put the pork knuckle into a dry pot to scald it again, then put cold water into the pot, put the ginger, cooking wine and the processed pork knuckle into the pot and boil until boiling, this is done to remove the fishy smell in the pork knuckle, of course, you can also directly marinate the pork knuckle with cooking wine ginger and shallots, and the pork knuckle that comes out of this way is also not fishy, and this method is more efficient.

Step 2: Heat the oil, put a small amount of oil in the pot, add a few pieces of rock sugar to melt and put in the pork knuckle, then add light soy sauce, dark soy sauce, cooking wine, this process is to color the pork knuckle, so that the color of the pork knuckle is bright and shiny.

Step 3: After the pork knuckle is well colored with sugar, add water to the pot, the water is not over the pork knuckle, then add star anise, cinnamon, pepper and fennel, turn on high heat to boil the water, then turn to low heat and continue to simmer for an hour or squat until the pork knuckle can be easily poked with chopsticks.

Put water in the pot, put some green onions, ginger and peppercorns, cook for about 15 minutes, take it out and cool it slightly, remove the bones, put water and rock sugar in the pot, fry the sugar color in the rock sugar, add a little hot water to turn the sugar color and pour it into the bowl for later use, then sit in the pot and pour a little oil, burn until it is hot, put it in the pot and fry the skin to golden brown on medium heat. Then put the green onion and the broken ginger into it, put the peppercorns, pour the rice wine, put the fried sugar water, salt and soy sauce, and finally put the elbow skin down, add hot water to cover the elbow, boil over high heat and turn to low heat and simmer for two hours, then simmer for another hour, the soup is thick, and the juice can be reduced.

In fact, the method of braised elbow is the most delicious, which can make the meat of the elbow more tender, and the taste is also very delicate, and there will be no particularly greasy feeling, and this method is deeply loved by everyone.

Introduction: As one of the dishes that must be served at the banquet, the elbow has a soft and glutinous taste, and is fat and thin, and every time this dish is served, it will be swept away. People and children like to eat, and there are a variety of ways to eat elbows, such as braised elbows, Dongpo elbows, sauce elbows, etc.

Otherwise, if you want to make it flavorful, it must be soft and spicy, and the cooking heat must also be in place, and the topic I want to share today is, how to make elbows delicious, and what are the delicious practices? <>

1. How to make elbows delicious and what are the delicious practices?

You can make sauce elbows, prepare pork knuckles, ginger, shallots, peppers, cooking wine, soy sauce, salt, sugar, star anise, cinnamon, cardamom, cloves, fennel, bay leaves, vegetable oil, first burn the pig hair on the elbow with fire, then scrape and clean, clean all the green onions and ginger, cut off the sliced green onions, and then wash the star anise, cinnamon, bay leaves, cardamom, cloves, fennel together with water, and then pack it with a cloth bag and close it. Wash the pot and boil water, put in the prepared ginger slices, green onions, peppercorns, cooking wine, and then put the elbow in and blanch it for a few minutes, then remove the elbow and wash it with water. <>

2. Conclusion. Put a small amount of vegetable oil in the pot again, add green onions, ginger, dried chili peppers, peppercorns, stir-fry until fragrant, then pour in an appropriate amount of soy sauce, sugar, cooking wine, stir-fry evenly, then add an appropriate amount of water, put the wrapped spice bag in, then put the elbow into the pot, cover the pot and simmer. When there is foam in the pot, you should use a spoon to clean it off, and then turn to medium-low heat and simmer for about an hour until chopsticks are formed and can penetrate the elbow. Then use high heat to reduce the juice, take out the elbow and cool it naturally, cut it into slices or chunks and dip it in chili oil to eat, it is perfect.

And it doesn't feel greasy at all, if you don't want to eat sauce elbow, then Dongpo elbow is also a very good way to eat. And it is particularly famous. Dongpo elbow is also a way to stew.

However, when Dongpo elbow is cooking, it must be fried with rock sugar to make the sugar color, and then the elbow is stir-fried, and then put the elbow into a casserole to stew. <>

Braised elbows, cold elbows, braised elbows in sauce, elbows are used for stewed soup, barbecue, very delicious. You can choose to make braised elbows when making them every day, first clean the elbows and blanch them, change them to flower knives after blanching, and then put them in a pressure cooker and pour rock sugar, beer, marinade packets, soy sauce, green onions, garlic, ginger, and steam pressure for about 40 minutes after the pot is boiled, and then the production is completed.

You can make braised elbow, which is the most delicious. The more delicious way to do it is to grill the elbow with charcoal, spicy elbow, cold elbow, and barbecue elbow.