Sauced elbow is one of the traditional foods in China, with rich nutrition and delicious taste. Beijing's "Tianfu" sauce elbow is well known. In addition, braised pork elbow is a famous historical dish in Weifang area, which is favored by people because of its soft waxy taste, fat but not greasy and rich nutrition. Put the elbow in and add the soup that just boiled the elbow, just until the soup just passed the elbow. After boiling, stew over medium heat until it tastes good. Stay away from the fire when there is only a small bowl of rice left in the soup. Prepare a strong, small food plastic bag in advance, put it into the plastic bag when the elbow is cold, and pour the remaining soup in the middle of the elbow. This step is very important, that is, press the elbow tightly in the plastic bag until it can't be pressed, then tie the bag tightly, put it in the freezer of the refrigerator, and take it out and slice it later.
2. Recommended sauce beef for autumn fat food.
Sauced beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm, calming wind, quenching thirst and stopping saliva, and is suitable for people with moderate coke depression, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion. Wash the selected beef first, and then soak it in cold water for 4 times. Stir-fry sugar in the pan and keep it warm. Put bones or bamboo boards in the bottom of the pot, tender meat in the middle and old meat on the sides. Add boiling water, put it into a whole bag, add more soy sauce, and cook onion, ginger and garlic with strong fire for half an hour before pressing the pot. The method of pressing the pot is to press the beef with a bamboo board or other plates, and the weight on the bamboo board is pressed down. After pressing the pot, change the soup to low heat and cook for 3 hours.
3. It is recommended to stew beef brisket with medlar and yam as autumn food.
Lycium barbarum has the functions of tonifying kidney and essence, nourishing liver and improving eyesight, nourishing blood and calming nerves, promoting fluid production to quench thirst, moistening lung and relieving cough. Beef brisket can give our body a good energy supplement. Dice carrot and yam, wash beef brisket and cut into large pieces; Put the beef brisket in a soup pot, add water, add onion, ginger and cooking wine, boil over high fire, skim the floating foam and stew for 2 hours; Add carrot and yam, simmer for half an hour, add appropriate amount of salt to taste, add Lycium barbarum, and stew for 1-3 minutes; Pots and bowls are decorated with just washed celery leaves.