Which is better to eat pig trotters pig skin crayfish pig trotters? 60

It depends on what you like, but I personally prefer to eat pig's trotters, I feel that pig's trotters are more fragrant and delicious, so I recommend eating pig's trotters better.

Which is better to eat pig trotters, pig skin, crayfish, and pig trotters? Which is more delicious to eat pig's trotters, pigskin, crayfish, and pig's trotters? This should be according to their own taste, pig's trotters and pigskin crayfish, there are many ways to do it, some like to eat spicy, some don't like to eat spicy, one person, one taste, so pig's trotters pig's skin crayfish pig's trotters love to eat which one is called their choice.

Let's eat crayfish, looking tall and tall, eating not much meat.

Summary. Kiss, the little pig's trotters are suckling pigs, and they can be eaten.

Kiss, the little pig's trotters are suckling pigs, and they can be eaten.

Suckling pig: a pig that has not been weaned, generally refers to a pig that is less than 2 months old from birth.

It is usually characterized by large ears, long head, short limbs, straight nose, fat body, and narrow back. The coat is coarser and stiffer than that of jujube ants, and the color of its fur is usually white, pink, black, brown and Huazhou. Stool traces buried.

Pig trotters refer to the feet and calves of pigs, pig trotters are rich in collagen, and the fat content is lower than that of fatty meat, which can prevent and treat dry cracking and wrinkles, enhance the elasticity of bending and the toughness of the eggplant key, which is of great significance for delaying aging and promoting children's growth and development.

It's delicious! I just like it.

Braised pig's trotters Ingredients: 450 grams of pig's trotters, 38 grams of peanuts, 1 package of spices, a little coriander. 1 6 teaspoons monosodium glutamate, 19 grams of rock sugar, 1 tablespoon soy sauce, 1 4 teaspoons of sea mountain sauce.

Production: 1After the trotters are cut into pieces, they are scalded with water and removed.

2.Cook the pig's trotters, ingredients, peanuts and spices together over high heat for 15 minutes. 3.

Put the boiled braised pig's trotters in a large bowl and garnish with coriander. Note: Haishan sauce is a sweet and spicy sauce with five flavors, and its raw materials are mostly five spices, sugar, vinegar, chili sauce, starch, etc.

2. Stewed pig's trotters with green onions Ingredients: 50 grams of green onions, 4 pig's trotters, and an 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 into the 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 ripe. Efficacy: Nourishes blood and reduces swelling.

It is suitable for blood deficiency, limb pain, edema, sores and sores. 3. Braised pork trotters Raw materials: 750 grams of pig 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 put the soup until it is light red.

3) Add pig's trotters, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn over high heat until the pig's trotters are colored, move to low heat and stew, and collect the thick juice. 4. Pork trotters melon and mushroom soup Medicinal materials: 30 grams of red dates, 12 grams of astragalus, 12 grams of wolfberry, 5 grams of angelica Ingredients:

1 pig front hoof, 300 grams of loofah, 250 grams of tofu, 30 grams of shiitake mushrooms, 5 slices of ginger, a pinch of salt Preparation: 1Wash and soak the mushrooms to soften and remove the stems, peel and wash the loofah and cut into pieces, and cut the tofu into pieces for later use.

2.Remove the hair of the pig's front hooves, wash and chop the pieces, boil in boiling water for 10 minutes, rinse with water, and put astragalus and angelica into the filter bag for later use. 3.

Add 10 cups of herbs, pig's trotters, shiitake mushrooms, ginger slices and water to the pot, bring to a boil over high heat, then change to low heat and cook until the meat is cooked (about 1 hour), then add the loofah and tofu for 5 minutes, and finally add salt to taste. Efficacy: Nourishing blood, channeling, lower milk, suitable for postpartum physical weakness and lack of floating juice.

Yes, there is collagen in it, which is very beautiful.

Look how you get it, I just like it

Pig's trotters are delicious. Chilled bad pig's trotters.

Ingredients: 800ml of fragrant grains; 800 grams of pig's trotters; 2 bay leaves; 2 green onions; 2 slices of ginger; Cooking wine 15ml preparation.

Scrape the trotters and wash them and cut them into small pieces.

Boil the washed pig's trotters in boiling water for 3 minutes to remove the foam.

Add enough water, green onions, ginger slices, and bay leaves to the pot, put the pig's trotters into the pot, add cooking wine after boiling, and simmer over low heat for about 1 hour.

Cool the boiled pig's trotters with boiling water to wash off the oil slick on the surface of the pig's trotters.

Then soak in cool boiled water to cool down sufficiently.

Put the cooled pig's trotters into a container, add the fragrant grains and submerge the pig's trotters, cover and refrigerate and marinate overnight.

The next day, take it out of the refrigerator and put it on a plate, and the chilled pork trotters with crispy skin and tough meat are delicious.

Which line is the spicy pig's trotters.

Ingredients: 2 pig trotters; a white green onion; 6 slices of ginger; 10 peppercorns; a spoonful of tempeh; two spoons of Pixian bean paste; a handful of dried chilies; 2 large ingredients; a pinch of cumin; 2 bay leaves; 10 pieces of rock sugar; Salt; light soy sauce; dark soy sauce; Cooking wine (or beer) as appropriate.

Please ask the butcher to cut the trotters into small pieces, mine is a pig's trotter divided into six pieces. Soak in water overnight.

Take half of the green onion and ginger slices in the ingredients, blanch them with the pig's trotters, and cook them for a while to force the blood foam out.

Blanch the pig's trotters to remove the blood foam, add the remaining green onions, ginger and a large ingredient, a little cooking wine, and add water to the pressure cooker. My family likes to eat soft and rotten, and I used a pressure cooker to add a hoof tendon stall and a meat stall, a total of about 50 minutes. Li Yanhao likes a strong hoof tendon file is enough.

Put the bottom oil in the wok, the ingredients, Sichuan pepper, star anise super fragrant, put the dried chili, Pixian bean paste and black bean sauce to fry the red oil, and stir-fry the pig's trotters together.

Add the soup and cooking wine (or beer) of the boiled pig's trotters over the pig's trotters, add rock sugar, bay leaves, cumin, light soy sauce and dark soy sauce to boil together. Does it look more and more appetizing?

The speed visible to the naked eye is that the soup becomes more and more viscous, and when the juice is about the same, salt is added to taste, and there is no need to put too much salt, thinking that the bean paste and tempeh are salty. A pinch of sesame oil.

Out of the pot, start eating, this time I also put some winter bamboo shoots to stew together, I think it's quite compatible.

Ingredients: 1 serving of pork rind (best on the back).

Don't put too much salt, it's a little salty.

A little peppercorn powder (you can leave it alone).

Green onions: One section. Water 3 parts.

Preparation of pork skin jelly.

The pork skin must be processed cleanly, and there can be no little fat, otherwise a layer of oil will be bleached on the skin after the skin is solidified, which will affect the taste and appearance.

It is best to buy the pork skin on the back, which is thick and has less hair, and not the belly, which is thin and hairy.

First wash the purchased pork skin, put cold water in the pot, turn on the high heat, blanch the pork skin under cold water, the blanching time does not need to be too long, the skin is soft, and the collagen will be lost if the time is too long.

After blanching, take out the pork skin, pull out the uncleaned hair with tweezers while it is hot, scrape the fat on the inside and the oil slick on the surface of the pig skin with a knife, and scrape clean on both sides.

Cut the pork rind into shreds while it is hot, put it in a container, sprinkle with salt, rub vigorously, and remove the oil a second time, you can rub it several times to make sure that the oil has been rubbed off.

After removing the oil, rinse the shredded pork skin and cut the green onions into long sections. Put the pot according to the ratio of one part pork skin to three parts water, put in the green onion segment, a little salt, not too much salt, a little salty taste, and then put a little peppercorn powder, if you want to make the skin jelly a little color, you can also drop a few drops of soy sauce. After the fire is boiled, turn to low heat and boil slowly, observe the green onion section during the period, and remove it in time after it is soft and rotten, so as to avoid melting in the pot and affecting the color of the skin jelly.

When the soup is thick, turn off the heat. Grandma's experience is that dipping a drop with chopsticks, pinching with your index finger and thumb to feel the feeling of touching your hands means that you are boiled.

After boiling, pour it into a heat-resistant container while it is hot to solidify, and generally use a small stainless steel basin at home to dissipate heat quickly. If it's winter, put it directly outside the balcony overnight and it will solidify, if it's hot, let it cool to room temperature first, and then put it in the refrigerator overnight.

Hello: Pig's trotters have the highest nutritional value and effect.

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.

In addition, after the collagen in the pig's trotters is absorbed by the human body, it can promote the absorption and storage of water by cells, prevent dryness and wrinkles, and make the face appear plump and shiny. Zhang Zhongjing, a famous doctor in the Han Dynasty, had a "pig skin prescription", which pointed out that the skin on the pig's trotters had the effect of "moistening the skin with blood and blood". A beauty master in the UK has observed that eating pig's trotters often can make the noodles grow evenly and plump.

Pig trotters and pig trotter collagen can also promote the growth of hair and nails, keep them soft and delicate, and the nails are shiny. Regular consumption of pig's trotters can also effectively prevent progressive nutritional disorders, have a certain effect on gastrointestinal bleeding and hemorrhagic shock, and can improve the microcirculation of the whole body, so as to prevent or alleviate coronary heart disease and ischemic encephalopathy. For the elderly during surgery and recovery from serious illness, it is conducive to the recovery of normal physiological functions of tissue cells, accelerating metabolism and delaying the aging of the body.

Pig's trotter soup also has the effect of promoting lactation, which can play a dual role in lactation and beauty for lactating women. However, the fat content in pig trotters is high, and patients with chronic hepatitis, cholecystitis, and gallstones are best not to eat it.

Pig trotters have more collagen, and shrimp is calcium supplemented.

Radish and cabbage have their own favorites, and not everyone likes to eat them.

It felt like the Lord had never eaten before.