Sauté ed hamstring with scallion has been a big dish for many years.
You can also use salt hair and water hair.
Question 2: How to dry pig's trotters: Pig's trotters are tendons connecting joints in pig's feet, which are extracted and dried when slaughtering pigs. Dry ribs can be made of oil, water or salt. Generally use oil. The method is to put the dried tendons in a pot and cool the oil, and the oil amount is 1 0,000g of dried tendons and1500g of oil. Fry on medium fire, turn the tendon with a spoon until white bubbles appear on the tendon, leave the bottom of the pot away from the fire and let it stand, reduce the oil temperature, then fry on medium fire after the bubbles disappear, and keep turning with the spoon until the tendon expands greatly.
Question 3: How to make dry tendons better? Dried trotters can be boiled in water, 1 fried. Put the dried pig's trotters and cold oil into the pot, slowly heat it with low fire or low fire, keep the oil temperature at 30% heat, and take it out after 30 to 40 minutes until it shrinks and becomes transparent. Don't simmer until bubbles appear on the surface of pig's trotters. ). Wash it with alkaline water, put it in a hot kettle, and stew it repeatedly for about 10 hour to make the tendon swell until it recovers its original volume. After the inside becomes soft, put it into a container, add alkaline water, when it is 2-3 times of the original volume, take it out and put it into clear water, and rinse it repeatedly to remove the alkaline smell, which is the semi-oily tendon.
2. Put the dried hamstring in a clear water pot, boil it for about 2 hours with strong fire, take it out after swelling, remove the fascia of the meat pedicle, wash it with clear water, select the ones that are not fully developed, put them in a small pottery bowl, add clear water, and steam them in a cage until they are fully developed.
3. Put the pot on a big fire, add peanut oil (500 grams of oil can put 1500 grams of dry tendons), the oil temperature is about 100 degrees Celsius, then add the dry tendons, and keep turning the colander until the tendons shrink. When the oil temperature reaches 150℃, keep the pot end away from the fire source and soak it slowly in the process of reducing the oil temperature. Oil temperature drops to 120℃. If it continues to fall, the pot end will be lit and the oil temperature will rise to 120. C, then turn off the fire and continue to soak, and repeat this for three or four times. When the tendons are soaked and start to rise, remove them. Light the oil pan again. When heated to 220℃, put the tendon in the pot, turn it up and down with a spoon, and fry until the tendon expands and your hand can be broken. Take it into a pot, press it with a heavy object, add boiling water, add 0.5% alkaline noodles, and take it out until it becomes soft. Wash with warm water of about 20℃, dig out impurities, and wash repeatedly until the alkali smell is removed and the hand pressure is elastic, which is the hair.
Question 4: How to soak the dried trotters? Dry pork knuckle tendons should be soaked in hot water.
There are several ways to soak pork knuckle tendons:
1, oily hair: wash beef tendon and dry it first, and put warm oil in a spoon. When it is about 50% to 60% hot, put it away from the fire and simmer slowly. When the oil is not so cold, heat it with fire and then put it down to cool it. Repeat three or four times, bleach the alkali and wash it. You can use it.
2. Salt hair: stir-fry large grains of salt in the pot to dry and drain. When it becomes loose, quickly turn the lower hamstring and stir fry. When the raw materials swell, bury them in salt and stew them thoroughly, and then continue to stir fry. If you can pinch them off, take them out, soak them in warm water, and then rinse them repeatedly with clear water.
3. Water: First, wash the raw materials with warm water, put them in a cold water pot and boil them slowly for about two or three hours. Take them out, tear off the skin, put them in a new water pot and cook them slowly on low heat. When they are thoroughly cooked and softened to be transparent, take them out and put them into new blisters for later use.
Question 5: How to make pig's trotters and tendons with water? First, mash the trotters with wooden sticks to make them soft (it is easy to swell, the finished product is crisp and the yield is high), then soak them in clear water for 12 hours, then add clear water and steam or stew them for 4 hours. When the trotters are soft, take them out and put them in clear water for 2 hours, remove the outer fascia and wash them with clear water for later use. There is residual meat in pig's trotters to be removed.
Question 6: How to make pig's trotters' tendons:
1. Put the tendons on the firewood to burn your hair.
2. Then put the alkaline noodles in a clear water basin, and after it is dissolved, throw the gluten into the water to wash it and drain it.
3. Heat the pot on the fire, add the clear oil, change it to a low fire, put the tendon in the cold oil pan, soak it for about 20 minutes, and let the oil slowly soak in the tendon.
4. When the oil temperature reaches 80% maturity, remove the tendon and put it in a clear water pot, soak it in a small fire while burning, remove it after the water is boiled, and scrape it clean with a knife.
5. Cut the tendon in half and cut it into 3 cm long segments.
6. Cut the tendon segments neatly into a bowl, add salt and other seasonings, pour half a catty of chicken soup, steam in a cage for about 20 minutes, and pour the soup to turn over.
7. soak the fungus and yellow flowers, pick them and wash them.
8. Slice Magnolia Officinalis, shred Auricularia auricula and cut yellow flowers into small pieces.
9. Cut the onion and slice the garlic.
10. Then sit the frying spoon on the fire, add 100 ml of clear water, stir-fry shallots, ginger and garlic, add 250 ml of chicken soup, put auricularia auricula, yellow flowers and Flos Magnoliae into the spoon, skim off the floating foam after boiling water, add monosodium glutamate and thicken with starch.
1 1. Pour it into the tendon dish and serve with sesame oil.
Question 7: Did the fresh trotters dry before they were delivered? How to send fresh trotters? material
Ingredients: Flammulina velutipes 25g, trotters 1, refined salt, monosodium glutamate.
working methods
1. Scrape the pig's trotters, soak them in a boiling water pot, remove them and drain them. Flammulina velutipes should be washed and changed knives.
2. Put pig's trotters and Flammulina velutipes into a clean pot, pour appropriate amount of water, cook until the mushrooms are rotten and the pig's trotters are boneless, and add refined salt and monosodium glutamate to taste.
Question 8: How to make dried trotters with braised trotters?
Sichuan cuisine
Features delicious taste, waxy entrance and bright red color.
raw material
250g of fresh trotters, 6g of Dongru, 50g of magnolia slices and ham, 3g of soy sauce, cooking wine, onion, starch13g, 8g of ginger, 3g of salt and monosodium glutamate, and 250g of soup.
manufacturing process
(1) Boil the raw hamstring with water, then take it out and rinse it with cold water to remove the glue, and cut it into two sections. Cut the onion in half and slice the ginger. Soak winter shavings in water to remove legs, soak magnolia slices in boiling water, wash and cut into strips, and cut ham into strips. (2) After heating the oil with a frying spoon, first add the onion and ginger, then stir-fry the winter shavings and magnolia slices, and then add the soy sauce, tendon, ham, salt, cooking wine and soup. After the soup is boiled, skim off the floating foam, stew over medium heat, add monosodium glutamate, wet starch to thicken and pour a little oil.
Question 9: How to soak fresh trotters in warm water for several hours? Because it is very fresh, it is mainly to remove the fishy smell.
Question 10: How to make oily trotters How to make trotters:
1. Put the tendons on the firewood to burn your hair.
2. Then put the alkaline noodles in a clear water basin, and after it is dissolved, throw the gluten into the water to wash it and drain it.
3. Heat the pot on the fire, add the clear oil, change it to a low fire, put the tendon in the cold oil pan, soak it for about 20 minutes, and let the oil slowly soak in the tendon.
4. When the oil temperature reaches 80% maturity, remove the tendon and put it in a clear water pot, soak it in a small fire while burning, remove it after the water is boiled, and scrape it clean with a knife.
5. Cut the tendon in half along the length and cut it into 3 cm long segments.
6. Cut the tendon segments neatly into a bowl, add salt and other seasonings, pour half a catty of chicken soup, steam in a cage for about 20 minutes, and pour the soup to turn over.
7. soak the fungus and yellow flowers, pick them and wash them.
8. Slice Magnolia Officinalis, shred Auricularia auricula and cut yellow flowers into small pieces.
9. Cut the onion and slice the garlic.
10. Then sit the frying spoon on the fire, add 100 ml of clear water, stir-fry shallots, ginger and garlic, add 250 ml of chicken soup, put auricularia auricula, yellow flowers and Flos Magnoliae into the spoon, skim off the floating foam after boiling water, add monosodium glutamate and thicken with starch.
1 1. Pour it into the tendon dish and serve with sesame oil.