Technology: halogen overlord elbow making material: main material: pig elbow 1200g.
Seasoning: dried red bell pepper 100g, salt 5g, monosodium glutamate 3g, soy sauce 5g, honey 5g and ginger 5g. The characteristics of overlord elbow: bright red color, fat but not greasy, melting at the entrance. Teach you how to make overlord elbow. How to make overlord elbow delicious? Production method: 1. First, remove the hair from the elbow, and boil the wine in the pot with cold water until the honey juice is 70% mature. Take out and dry for later use. 2. Add large oil to the pot to 80%, fry the lower elbow until golden brown, and soak the tiger skin in warm water; 3. Add halogen, spices and marinade to the elbow until it is cooked, take it out and put it on a plate; 4. Wash the dried sweet pepper until it is wet, stir-fry it in a pot at 40% oil temperature, add the raw juice and brine soup to the elbow of monosodium glutamate, salt and soy sauce, and sprinkle with cooked sesame seeds and chopped green onion. Tip: When marinating, the temperature should not be too high, and it is delicious when cooked inside and outside. The practice of spiced elbow introduces the cuisine and its function in detail: pickling pickles.
Taste: spiced technology: spiced pork elbow material: main material: 750g pork elbow.
Seasoning: 50g of cooking wine, 50g of soy sauce, 25g of sugar, 5g of ginger, 2g of onion 10g, 2g of cinnamon, 2g of star anise, 3g of clove and 50g of marinade teach you how to make spiced elbow, and how to make spiced elbow is delicious. Clean the surface of pig elbow, scrape it and put it in a boiling water pot.
2. Wash the pot, add the old brine and soy sauce, sugar, yellow wine, onion, ginger slices and spices, then add the elbow and pour the clear soup (to drown the elbow);
3. Boil with strong fire, then simmer with low fire until the elbow is crispy outside and cooked inside, then soak the marinade in the inner layer, and then collect the juice with strong fire to remove the spice residue, so that the marinade wraps the elbow tightly and tastes delicious;
4. After cooling, it can be sliced and served in plates. Making skills of spiced elbow: There are many ways to make elbow, and different varieties can be made according to different needs. There is also a common amber elbow, named after its shape and color are similar to amber. The specific method is to clean the elbow, blanch it for decontamination, cook it until 1989 is mature, spread soy sauce evenly on the surface, fry it in a hot oil pan, marinate it after frying, take it out when its characteristics, taste and shape are good, and eat it after cooling. Pie-food phase grams:
Pork elbow: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
The method of stewed elbow with rock sugar Lycium barbarum is introduced in detail, including nourishing yin, strengthening waist and tonifying kidney, invigorating spleen and appetizing, and anemia.
Taste: original technology: stewed elbow with rock sugar and wolfberry. Material: main ingredient: pork elbow 1000g.
Accessories: Lycium barbarum 150g
Seasoning: 200 grams of rock sugar and 3 grams of cooking wine teach you how to make rock sugar and medlar stewed elbows. How to cook stewed elbow with rock sugar and wolfberry? 1. Wash the pork elbow with skin, replace it with small squares, and take it out in a boiling water pot for later use; 2. Wash the medlar for later use; 3. Put the pork elbow with skin into the pot, boil it, remove the foam, add rock sugar, medlar and cooking wine, and simmer until it is cooked.
Pork elbow: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
The practice of cold elbow introduces the cuisine and its function in detail: home-cooked recipes
Taste: salty and savory technology: cold elbow material: main ingredient: 500g pork elbow.
Seasoning: onion 15g, ginger 10g, garlic 5g (white skin), star anise 2g, pepper 2g, salt 5g, cooking wine 15g and soy sauce 10g teach you how to make cold elbow, and how to make cold elbow is delicious.
2. Boil with water, mainly to remove blood foam;
3. Change the water, continue to cook in the pot, add onion, ginger, garlic, star anise, pepper, salt and a little cooking wine, and cook;
4. Cook 1 hour, first with large fire, then with small fire. Soup without elbows should be enough. If 1 hour is not enough, you can do it for another half an hour;
5. After cooking, take it out to cool, put it in the refrigerator, usually cook it at night and eat it the next day;
6. Prepare some garlic paste before eating, and then mix it with soy sauce to make garlic paste, which can be sprinkled with sesame oil;
7. Take out your elbow, cut it into small slices and dip it in garlic sauce. Pie-food phase grams:
Pork elbow: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.