Hoof flowers are not only delicious, but also have nourishing effects, how to make them delicious?

When making it, you can first boil a pot of broth, so that it can make the hoof flower taste better, then put the hoof flower in the stock, then boil, then add the flavor of the very fresh, light soy sauce, oyster sauce, soy sauce, and then finally out of the pot, and then add some minced garlic to eat.

When making hoof flowers, you must pay attention to the heat problem, do not use a large fire, must use a small fire. And when making hoof flowers, you must pay attention to the proportion of ingredients, and you must not put too much. But I think the most important thing is that when making hoof flowers, you must pay attention to the time issue, and you must not make it for too long.

It is the most delicious to make a cold hoof flower, and it is also very nutritious and can bring us a very fresh taste.

The method of making hoof flowers into soup is very tasty, and this method can preserve the nutrients of the hoof flowers.

Wash the pig's trotters and chop them into small pieces, scald them with hot water, add water to the pot, boil, put the minced pig's trotters in, add star anise, cinnamon, peppercorns, green onions, and ginger cover and simmer for one hour; You can add carrots, corn, white radish, shiitake mushrooms, long yams and other ingredients.

Prepare a pig's trotter, half a section of corn, a tomato, green onion, ginger, garlic, coriander, tomato, green onion, ginger and garlic finely chopped, wash the pig's trotters and put them in a pot to boil, remove the surface foam, add green onions, ginger and garlic, put the cut corn segments and tomatoes into the pot, boil for half an hour, and finally sprinkle with coriander.

It is probably more delicious when stewed, add some necessary ingredients, and then boil for about 20 to 30 minutes before eating. The ingredients that can be added are peanuts, soybeans, green onions, ginger, star anise, Sichuan pepper, and grass fruit.

Pig's trotters refer to the feet (hooves) and calves of pigs, while hoof flowers refer to pig's trotter dishes.

Pig's trotters refer to the feet (hooves) and calves of pigs, and are also called yuan hooves in China. In the Chinese world, pig's trotters are one of the most commonly eaten parts of the world, and there are many different ways to cook them. Pork trotters are rich in collagen and have a lower fat content than fatty meat.

It can prevent and treat shriveled wrinkles, enhance elasticity and toughness, and has special significance for delaying aging and promoting children's growth and development.

When selecting pig's trotters, it should be noted that the color is whitish, the size is too large, and the toes are separated and there are traces of falling off are hydrogen peroxide-soaked chemical trotters.

Production method: 1. Braised pig's trotters.

Ingredients: 450 grams of pig's trotters, 38 grams of peanuts, 500g of Liao pork ribs marinade, a little coriander. 1 6 tsp monosodium glutamate, 19 g rock sugar, 1 tbsp soy sauce, 1 4 tsp sea mountain sauce.

Preparation: 1 After cutting the pig's trotters into pieces, blanch them with water and remove them.

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

Remarks: 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, 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.

3. 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. Ginger and green onion pats are 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.

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150 grams of kidney beans. Accessories. Ginger.

1 piece. Rice wine.

40 grams. Salt.

4 grams. Pepper.

2 grams of hoof flower soup preparation.

This time, I deliberately used large flower kidney beans, and soaked the kidney beans in water half a day in advance.

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This is the "Yijun Helmei" black pig trotters of Bawang Supermarket used today.

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After the pig's trotters are washed with water, put cold water into the pot, add 20 grams of rice wine and a few slices of ginger to remove the smell.

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Wait for the foam to rise, skim off the foam and cook for another 5 minutes.

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Remove the blanched pig's trotters and rinse off the remaining foam on the surface.

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Put hot water in a casserole, add the blanched pig's trotters and add the ginger.

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Add the soaked kidney beans to a boil over high heat, then turn to low heat and simmer for 2 and a half hours.

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Once simmered, add salt and pepper to taste and simmer for another 10 minutes.

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The stewed hoof flower soup, the pig's trotters are soft and boneless, the kidney beans are soft, and the seasoning is very simple.

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When it comes out, you can sprinkle a little chives, eat it directly, or use chili oil, pepper oil, vinegar and light soy sauce to mix a Sichuan sauce for dipping.

Ingredients: pig's trotters, white kidney beans, cooking wine, ginger, white pepper, green onions, Sichuan peppercorns, salt, chopped green onions.

Steps:1Soak the kidney beans in water overnight.

2.Clean the pig's trotters and put them in a pot of clean water, add cooking wine, ginger and white pepper, blanch and remove them.

3.Pour the blanched pig's trotters into a pot, add the water that has not covered the ingredients, bring to a boil over high heat, and then simmer for another 30 minutes.

4.After the stew is done, add the soaked kidney beans, add the ginger, green onions, and Sichuan peppercorns, cover and simmer over low heat for an hour.

5.Add a pinch of salt and white pepper to taste before coming out of the pan, and finally sprinkle with a little chopped green onion and it is ready to serve.

After more than an hour of boiling, this milky white "hoof flower soup" is ready. The pig's trotters are soft, not greasy at all, they melt in one bite, the soup is very fragrant, take a sip, you can make your whole person warm, and eat it with kidney beans, which can remove the greasy of the pig's trotters.

Soak white kidney beans in warm water three hours in advance.

Chop the pig's trotters into pieces, wash and control the water for later use.

Put the pig's trotters in a pot under cold water, add the green onion and ginger cooking wine and blanch the water.

Blanch the trotters and set aside.

Put the pig's trotters in the pressure cooker and add the green onion and ginger cooking wine.

Add the soaked white kidney beans.

Add hot water to cover the ingredients.

Add a stew packet (forgot to put it at first, it took half an hour to remember, open the lid again, put the packet) and press in the pressure cooker for an hour.

Transfer the pressed trotters to the soup pot and add the salt.

Add white pepper, cook for another 5 minutes, sprinkle with chopped green onions, remove and put in a bowl.

Materials:

Ingredients: 500 grams of rooster feet. 20 grams of red oil, 10 grams of minced garlic, 10 grams of salt and pepper.

Method

1.Wash the chicken feet and remove the old skin, put them in a pot of cold water, boil them quietly with the middle cavity, change to a slight heat and soak for about 20 minutes, keep the pot open and leave the fire open, and remove the chicken feet after it is cold.

2.Use a knife to make a knife on the back of the main bone and small claw, and take out the whole bone of the chicken claw, which becomes a chicken hoof flower. Cover the finished chicken hoofers with a clean damp cloth to prevent water dispersion and loss. When eating, according to the taste, it can be dipped with red oil, garlic and pepper sesame flavor dishes.