Pickles taste good.
Main cooking process
It will take several hours.
Ordinary production difficulty
Kitchen utensil for cooking pot
Composition details
Spinal 3 kg
The water is about 4 liters.
Two fragrant leaves
Glycyrrhrizae Radix 2 tablets
30 pepper
6 fennel
3 pieces of cinnamon
Shannai 2 kuai
2 Amomum tsao
2 tablespoons soy sauce
Soy sauce 1 spoon
2 tablespoons yellow wine
Proper amount of salt
Recipe guide: You can read recipes without a computer and download them for free. Production steps
1.？ Put the fresh spine in a big pot. My first pot was small, and the second picture was changed to a bigger one, haha. In addition, due to the light problem, the bone color is somewhat deviated, please ignore it.
2.？ Soak the spine in cold water.
3.？ After about an hour, pour the blood out of the spine and continue to soak in new cold water.
4.？ Repeat the above steps for about 5 times to soak all the blood in the bone. (that is, changing the water every hour takes less than half a day)
5.？ Take out the inner pot of Aiduobang flameless reboiler and put the clean spine in it.
6.？ Get the seasoning ready.
7.？ Put the seasoning into the seasoning bag and put it into the pot.
8.？ Add seasoned yellow wine.
9.？ Add seasoning and soy sauce.
10.？ Add seasoning and soy sauce.
1 1.？ Add seasoning salt.
12.？ Add seasoning sugar.
13.？ Add seasoned chicken essence.
14.？ Add about 4 liters of water, and the water should not cross the spine for about 3 cm.
15.？ After adding water.
16.？ Cover the inner pot cover.
17.？ After the fire, the fire boiled.
18.？ Keep the water boiling for about 8 minutes and turn off the fire.
19.？ Move the inner pot to the outer pot and lock it.
20.？ Cover the outer lid, set aside and serve after 2 hours.
Tips on the practice of northeast sauce spine
The main purpose of soaking the spine with cold water is to soak the bleeding water, so that the made bones are not black and taste good. Of course, if it's too much trouble, you don't have to soak.
2. In the process of soaking the spine, if the indoor temperature is too high, it is recommended to move to the refrigerator.
Yellow rice wine is indispensable for seasoning. It is best not to use cooking wine instead. Adding yellow rice wine to the soup base can remove fishy smell and increase the umami taste of bones.
4. You can also wait for the seasoning in the pot to boil, and then add the bones to cook together. The purpose of this is to shape the bone first, so that the meat won't rot, but I'm still used to boiling it in water.
Stewed spine with potato and eggplant;
Xian Cai Xian pin taste
Main cooking technology
Time required for one hour
Ordinary production difficulty
Kitchen utensils used in the pot
Composition details
Spine 500 grams
400 grams of potatoes
Round eggplant 600g
Onion 15g
Ginger10g
Bajiao 3g
Spiced powder 3g
Soy sauce 10ml
Meijixian 10ML
Sugar 3g
Salt 5g
Proper amount of water
Peanut oil 30ml
Recipe guide: You can read recipes without a computer and download them for free. Production steps
1.？ Cut the bones and wash them.
2.？ Peel potatoes, wash them and cut them into hob blocks.
3.？ Wash eggplant and cut into pieces.
4.？ Put oil in a hot pan and stir-fry star anise.
5.？ Add the bones and stir-fry until the color changes.
6.？ Add onion and ginger slices.
7.？ Stir-fry for fragrance.
8.？ Add soy sauce and sugar.
9.？ Stir fry and color.
10.？ Add delicious, spiced powder and water and stir well.
1 1.？ Bring the fire to a boil, cover it and stew for 50 minutes.
12.？ Add potatoes, eggplant and salt and stir well.
13.？ Cover and stew for another 25 minutes. Turn off the heating.
Tips for stewing spine with potato and eggplant: put salt at last.
Spinal stewed potatoes:
Xian Cai Xian pin taste
Main cooking technology
Time required for one hour
Ordinary production difficulty
Kitchen utensils used in the pot
Composition details
Spine 500 grams
600g of potatoes
A little coriander
Onion 15g
Ginger10g
Soy sauce15ml
Meijixian 10ml
Bajiao 3g
Spiced powder 2g
Proper amount of water
Salt 5g
Peanut oil 25ml
Production steps:
1.？ Wash the spine block and control the moisture.
2.？ Peel potatoes, wash them and cut them into hob blocks.
3.？ Put oil in the hot pot and put it into the spine.
4.？ Stir-fry until it changes color.
5.？ Add all seasonings except salt, stir well and bring to a boil.
6.？ Cover and stew for 50 minutes.
7.？ Add potatoes and salt and stir well.
8.？ Cover and stew for another 20 minutes. Turn off the heat.
Tips for spine stewed potatoes: salt should be put at the end.
Stewed beans with spine:
Xian Cai Xian pin taste
Main firing process
Time required for one hour
Ordinary production difficulty
Kitchen utensils used in the pot
Composition details
Proper spine
Appropriate amount of green beans
Proper amount of soup
monosodium glutamate
Appropriate salt content
Proper amount of cooking wine
Proper amount of soy sauce
Ginger amount
Onion amount
Production steps:
1.？ Soak the green beans in light salt water for 15 minutes, take them out and wash them, remove the old tendons and break them for later use.
2.？ Put boiling water into the spine, add cooking wine to remove the fishy smell, remove it with hot water and rinse off the floating foam, put it in a pressure cooker and stew it with onion and ginger for half an hour. Heat oil in a hot pot, add the stewed spine and fry for a while.
3.？ Add onion ginger and soy sauce and stir-fry for a while.
4.？ Add green beans, stir-fry until the green beans change color, add broth and water to boil.
5.？ Cover and simmer for about ten minutes until the green beans are cooked and rotten. Add refined salt and monosodium glutamate.
6.？ Because of the soy sauce, it tastes salty and fresh. Look, it is steaming. Have an appetite.
Tips for stewing beans in spine
Be sure to stir-fry mung beans before stewing, otherwise the taste will be very weak.
Radish burning bone:
Taste of dishes
Main firing process
The required time is half an hour.
Unknown production difficulty
Kitchen utensils used in the pot
Composition details
Appropriate amount of white radish
Proper spine
Production steps:
1.？ Wash radish, remove bones and peel.
2.？ Change the white radish into a knife and cut it into hob blocks.
3.？ Boil bones to remove blood.
4.？ Put oil in the pot and oil the drowned bones.
5.？ Add a little star anise, cinnamon, fragrant leaves, pepper, bean paste, soy sauce, oyster sauce, rock sugar and salt to taste.
6.？ Add boneless water, move it to a pressure cooker, and put it in a casserole when there is enough time.
7.？ After pressing the bone for fifteen minutes, remove the cover, add the white radish and press for another five minutes.
8.？ After the bones are pressed with radish, transfer to a wok to collect soup, and add chicken essence and green garlic leaves.
9.？ Put it in a dry pot, not afraid of cold, eat radish steaming, warm the heart and stomach.
Casserole bone soup vermicelli:
Xian Cai Xian pin taste
Main cooking techniques
It will take several hours.
Ordinary production difficulty
Kitchen utensils used in casserole
Composition details
Spine 1000g
50 grams of vermicelli
Amomum tsaoko 1
Onion amount
Ginger amount
Proper amount of salt
Appropriate amount of chicken essence
Production steps
1.？ Blanch the bones in a boiling water pot, and then remove the blood.
2.？ Wash the ribs in a casserole and add some water.
3.？ Bring the casserole to a boil, skim off the foam, add a Amomum tsaoko, Jiang Mo and onion, and cook for 2 hours on low heat.
4.？ Boil a pot of water, add Longkou vermicelli and cook for one minute, then turn off the fire and soak for 20 minutes.
5.？ After the bone soup is boiled, take some bone soup and bones and cook them in a small casserole. Two people couldn't finish a big pot of soup, so I only took some. )
6.？ Add vermicelli and boil.
7.？ Season with salt and chicken essence.
8.？ Turn off the heat, sprinkle with shallots and serve.
Tips for making casserole bone soup vermicelli
After the vermicelli is cooked, you can eat it directly if you like light taste, or you can put some seasonings according to your own taste: soy sauce, Chili oil and other flavors are better.
Concave lotus root soup:
Original Caicai tasty
Main cooking technology
Time required for one hour
Ordinary production difficulty
Kitchen utensils used in the pot
Composition details
Spine 700 grams
Lotus root 350
50 grams peanuts
Appropriate amount of onion and ginger
Zanthoxylum bungeanum and aniseed are appropriate.
Cooking wine, soy sauce, salt.
Production steps:
1.？ Cut the cavity bone clean, boil the water, put the cavity bone in, and boil the bleeding water out.
2.？ Wash lotus root, peel it, cut it into pieces and soak it in water for a while.
3.？ Soak peanuts in clear water for more than an hour.
4.？ Put the cavity bone into a casserole, add water, pepper, aniseed, onion and ginger, and salt. After the fire is boiled, turn to medium heat and cook slowly.
5.？ Add peanuts after 40 minutes.
6.？ Add lotus root
7.？ Continue to simmer for about 30 minutes.
Tips on the practice of empty bone lotus root soup
Cooked lotus root is warm and sweet, and has the effects of invigorating stomach and spleen, nourishing blood and benefiting qi.
The cavity bone is the spine, which is often used to make soup.
Stewed hollow bone with lotus root is very suitable for the elderly and everyone.
It can supplement calcium for the elderly and children, relieve chest tightness, relieve fatigue and relieve stress.
Corn lotus root spine soup:
Xian Cai Xian pin taste
Main cooking technology
Time required for one hour
Ordinary production difficulty
Kitchen utensil for cooking pot
Composition details
The spine is one and a half kilos.
A piece of corn
Lotus root section 1
5 slices of ginger
An onion
3 tablespoons cooking wine
A little pepper
Proper amount of salt
Production steps:
1.？ Get all the materials ready. Cut the spine into several sections.
2.？ Put cold water in the pot, remove the spine, pour a little cooking wine and 2 slices of ginger, boil and skim the blood foam, remove the spine and wash it for later use.
3.？ Cut the lotus root into pieces.
4.？ Cut the corn into pieces.
5.？ Take a pot, add spine, corn, lotus root, ginger slices, onion and pour water.
6.？ After the fire boils, simmer for 40 minutes. Add 2 spoonfuls of cooking wine.
7.？ Add a little pepper.
8.？ Add a little salt and stir well.
9.？ Delicious spine soup is ready.
Tips for Corn Lotus Root Spinal Soup
1. ribs should be cooked in cold water to better remove blood foam.
When cooking ribs, put enough water at a time, and try not to add water in the middle. If you have to add water, add boiling water.