Exercise:
1. Wash the cavity bone and cook it in boiling water. The purpose of doing this is for the blood and dirty things left in cook the meat. It's cooked. There was a layer of foam on the water before I came back. Those are dirty things.
2. Take out the cavity bone flying on the water, add warm water to the slow cooker, and put the cavity bone into the water. It must be warm water! ! ! If you put it in cold water, the meat will become tight and not delicious. . . If you don't have a slow cooker, use another one. When the water is warm, serve the ribs.
Put chunks of ginger, aniseed, cinnamon and angelica into water. If you use a slow cooker, turn the fire into a big one. If you cook in the morning, turn the fire down, so that you can cook all day and drink at home at night. If it is an ordinary pot, adjust the fire first, and then cook it with low heat.
3, yam and melon peeled and cut into pieces into the pot, yam is qi, and people who usually talk a lot are suitable for eating more. Yam stew is delicious.
4. Then it's cooked. Be sure to stew slowly. It takes a lot of time to cook soup, so this shows the good of slow stew. Hehe, don't worry about the pot. Autumn and winter are a good time for tonic. You can add some Chinese herbal medicines to the soup, but you must first investigate the medicinal properties! Don't add it indiscriminately! Angelica sinensis and Lycium barbarum are relatively safe and have no side effects, so you can safely add them. In addition, Siraitia grosvenorii can relieve cough (and lean meat stew is great), Gastrodia elata can relieve headache, Fritillaria cirrhosa can relieve cough, and Ejiao can replenish blood. You can decide according to your own situation. If you are a little weak, you can put less American ginseng. Tonics must be warmed up, and ginseng and velvet antler should not be served together for fear of accidents. Don't blame me for not reminding you!
5. When eating fast, add the washed and cut cabbage into the soup and cook for a while. Cabbage can't be cooked for too long, it will disappear. . . If you don't like cabbage, you can also put other vegetables. But my suggestion is that the vegetables for cooking soup should be tasteless, otherwise the taste of vegetables will mask the umami taste of soup. Northeast sauce bone, in fact, you can pull the bone at any position. Usually we eat bone marrow with a big bone stick. Or the spine. But if you cook at home, it's usually ribs and meat. The main reason is that you put the right seasoning and taste right. In fact, the method is very simple. To put it bluntly, add enough seasoning to stew, and then eat la ~ ~ ~
Sauced bone is a traditional dish in northeast China. According to the different ingredients, there are sauce spine, sauce ribs and sauce bones. All these raw materials have a common feature, that is, they can withstand long-term stewing and the meat will not be burnt to death. Among them, pork spine is the most popular, because it tastes softest and glutinous after stewing, and it is more fun to chew (laborious:).
Compared with some marinated vegetables and braised pork, there is not much difference in the use of seasonings for sauce bone in Northeast China. The main features come from the choice of main ingredients (live meat with bones) and the "hero" size of each bone-about three or two sauces stab a catty. However, large pieces of meat are often more delicious and fragrant after cooking.
Exercise:
1. Wash the pig spine slightly, put it in a large pot and soak it in clear water for about 6- 12 hours, changing the water several times in the middle. If the room temperature is high, put the pot in the refrigerator to prevent the pork from going bad.
2. Rinse the spine soaked in blood for several times, then add the water to the cauldron until the pig bones fail, and add several slices of ginger (crushed), several onions, several octagonal (aniseed), a handful of pepper, a small piece of cinnamon, 2 pieces of fragrant leaves (optional), a little thirteen spices (optional), Shaoxing wine, soy sauce, fried sugar, white sugar and black beans.
3. After the soup is boiled, clean up the floating powder, add a proper amount of refined salt (the marinade needs to be salty until the sauce bones are fully flavored, so the salt content is large), turn to low heat and cover it for about 1 hour. X
4. Add a proper amount of chicken essence, turn to medium fire and stew for about 30 minutes (the purpose is to take a little soup and further taste the taste of meat and bones).
Key points:
1. In order to make the sauce bone have a strong flavor, it is suggested that the meat bone be stewed at least 5 kg at a time. I stewed nearly 8 kg this time. According to Yuan Mei's old man's request for Bai cook the meat, "No more than 20 Jin is tasteless", and my five Jin is not too much. Although this sauce bone is "red cook the meat", the truth that the meat is thick and thick is also applicable-the reason is that if there is less meat, all the meat will inevitably enter the soup. The amount of meat is really small, so you can thicken the soup appropriately.
2. The first step is to soak blood in cold water for a long time, instead of time-saving "flying water", which is also to better maintain the taste of meat. If the method of flying water is used, it will take a long time to cook the blood water because of the large amount of raw materials, not to mention the loss of meat flavor.
3. When cooking braised/braised dishes, you can try to use several different soy sauces or sauces at the same time, which can often make the finished dishes richer and more delicious. For example, this time, in addition to soy sauce and Wanjiaxiang brand soy sauce, I used a small amount of soy sauce and Lee Kum Kee soy sauce, as well as a little delicious soy sauce.
4. The broth left over from the sauce bone is a good material for making salted eggs, smoked eggs, salted tofu skin/dried eggs and tiger skin eggs.
Sauced bone practice
Generally choose cavity bone, in addition to flour meat, mainly eat bone marrow; There are also calves, mainly eating tendons.
Practice: First, wash the big pig bones slightly, put them in a large pot and soak them in clear water for about 6- 12 hours, changing water several times in the middle; Then wash the spine soaked in blood several times and put it in a large pot with water until the pig bones are not seen. Add a few slices of ginger (mashed), a few knotted onions, a few star anise (aniseed), a small handful of pepper, a small piece of cinnamon, a little fragrant leaves and thirteen spices, wine, soy sauce, stir-fried sugar, white sugar, soy sauce or a proper amount of high-quality soy sauce. Then cook the soup with high fire until it boils, skim off the foam, add a proper amount of refined salt, turn to low heat, cover and simmer for about 1 hour. Add appropriate amount of chicken essence and simmer for about 30 minutes on medium heat.
Taste: Sauced bone is rich in ingredients and delicious.
Finger food sauce bone
Raw material: 300g of water bone of pig hind leg.
Seasoning: salt 10g, soy sauce 10g, monosodium glutamate 15g, ginger onion 8g, star anise 3g, cinnamon 2g, fragrant leaves 2g, Amomum tsaoko 3g, broth 400g, water 2000g, crystal sugar 20g, red yeast 5g, ribs sauce 65438.
Output: 1. First, put the seasoning into a bucket and make it into a marinade for later use. 2. Cut the permeable bone into two sections from the middle, boil it in boiling water for 65,438+0 minutes, simmer it in the prepared marinade bucket for 40 minutes until it is rotten, take it out and dry it, put it in a clean pot, add 200 grams of marinade, add crystal sugar and ribs sauce, and collect the juice with strong fire.
Features: strong sauce flavor, oily but not greasy, and long aftertaste.
What material is used for sauce bone?
Ingredients: spine, 1 piece of cinnamon, 1 piece of aniseed, 4 or 5 pieces of pepper, seasoning: 2 small peppers, salt, pepper, sugar, vinegar, soy sauce, wine, 3 or 4 pieces of garlic (cut into large pieces), 5 or 6 pieces of ginger. Practice: 1. 3 hours), the longer the time, the better the taste. 3. Put the oil in the pot, heat it, add the bones and seasonings, and stir fry until the water is almost gone. Then add more water, soy sauce, vinegar, wine, sugar, cinnamon, aniseed and pepper (according to my personal taste, I like heavy colors and heavy tastes, so I put more). 4. Cook over high fire first. Open the lid 10- 15 minutes before taking out the pot, add starch and stir until there is no water. Well, take it out and enjoy it. Raw materials: 5000g of pork spine, 0/00g of Pixian watercress/kloc, 400g of Shiqiao miso sauce, 30g of ginger and 0/00g of onion/kloc. There are star anise, mulberry, cinnamon, fennel, cardamom, fragrant leaves and so on. Salad oil 100g fresh soup 6000g
Method:
1? Heat a wok, add salad oil, ginger and onion? All broken? Explosive fragrance, down into Pixian watercress? Chop it? Stir-fry until oil is spit out, then add Shiqiao miso sauce and stir-fry until fragrant, add fresh soup, add sugar, sparerib, refined salt and monosodium glutamate, boil and pour into an iron bucket to get the sauce.
2? Chop the pork spine into 5cm pieces with a knife, take it out in a boiling water pot, rinse it, put it in an iron drum together with the seasoning bag, boil it with high fire, skim off the floating foam, and stew it with low fire for about 1 hour. When the meat is cooked, separate it from the bone, scoop the spine into the nest plate, scoop a little broth and sprinkle with coriander, and serve.