Elbows are divided into front elbows and back elbows. Most of our sauce elbows use front elbows, because the front elbows have more lean meat and less fat, so they are fat but not greasy. What I will share with you today is the common practice of sauce elbow soup in hotels. The elbow sauce made by this method is rich in flavor, fat but not greasy. If you are a friend who runs a deli or is going to do a deli business, you can refer to it. It's all-purpose sauce soup, which can not only sauce elbows. Beef, trotters, chicken feet, duck heads and duck necks can all be made with this soup. There are many ways to make elbow, such as braised elbow, crystal elbow, braised elbow and northeast garlic elbow. This is the simplest one. The elbow is soft and rotten, so it is delicious to tear off the meat and dip it in garlic. Elbow can be eaten as a hot dish or a cold dish. For friends who like to eat meat, elbow is one of the few foods that can make you feast.
= = = Making sauce soup with sauce elbow = = =
Ingredients for sauce soup preparation: 25kg bone stick, 20kg old chicken or chicken skeleton, 60-80kg water, 6 green onions, appropriate amount of ginger slices of green onions, 4 bags of northeast soy sauce, 5 bags of dried yellow sauce, 2 bottles of sweet noodle sauce, 4 liang of crystal sugar, salt 1 kg, sugar 1 kg and red yeast. Spice package: star anise 1.2, galangal 1, cinnamon 0.5, fennel 1, clove 4, Amomum tsaoko 0.8, angelica dahurica 6, fragrant fruit 0.5, white button 0.5, nutmeg 1, fragrant leaves 6.
Production method:
1. Wash the bones and chicken skeleton, soak them in clear water for one hour, and then wash them for later use. Add clean water to the pot, add big bone, onion, ginger and cooking wine, boil the water, and take it out for use 15-20 minutes. Blanch the chicken skeleton in the same way, boil it for 10- 15 minutes, and take it out for later use. Add 60-80 kg of water to the soup barrel, and blanch the big bones and chicken skeleton for about 8 hours to cook. Turn off the fire and precipitate.
2. Filter the precipitated bone soup twice with a fine sieve or gauze. Filter residue for later use. Add hot oil to the pot and add onion (preferably onion leaves). Stir-fry the onion leaves until they are dry and fragrant. Take them out and put them into the bone soup and cook for another hour. Remove the onion leaves and the bottom soup of this miso soup will be ready.
3. Put the northeast soy sauce, dried yellow sauce and sweet noodle sauce together in a large basin, stir with clear water until there are no obvious particles, pour the prepared sauce into a soup bucket, add white sugar and a little water to fry until the sugar color is completely mixed with water, and then pour the sugar color water into the soup bucket. Add soy sauce, rock sugar, salt and cooking wine. Ginger and red rice are put into the soup bag and also into the soup bucket.
4. The star anise in the seasoning bag can be fried or put directly, and the fried flavor is stronger. Put all the seasonings in the seasoning bag into the big soup bag at the same time and put it into the soup bucket to boil. We made the original soup of this miso soup.
Summary of sauce elbow:
1. Sauced elbow is not braised elbow. The main difference lies in the manufacturing method. One is to cook with soy sauce soup, and the braised elbow is to dry the soup and pour the sauce on it. There are also obvious differences in taste, such as braised elbow is sweet and sauce elbow is salty. Sales methods are also different. Sauced elbows are mostly eaten as cold dishes and cooked food, while braised elbows are mostly eaten as hot dishes.
The popularity of sauce elbow is mainly due to its strong sauce flavor. This kind of sauce flavor is made from three different sauces, all of which are indispensable. It is one-sided to put only sauce or emphasize the use of soy sauce.
Because the concentration of liquid can't meet the requirement of solid concentration at all, the milk taste of milk in the simplest example is obviously less than that of butter.
2. When the elbow is reprocessed, there are two main ways to remove hair. One is to use a manual razor, and the other is to burn pig hair on the surface of the fire bar. The elbow made of fire is more delicious, but pay attention to brush the burnt part of the surface with a brush.
Punching holes in the middle of the elbow is to make the elbow mature faster and to make the elbow taste better.
Don't take it out when the sauce elbow is soft and rotten. Be sure to soak it before you take it out. If you take it out at once, it will easily rot and become shapeless. Second, there will be no miso soup in the elbow. Because of the short time, the taste can't get in at all, and it's not easy to rot after soaking cold, and the sauce is rich.
3. The color of the food cooked in the newly-made sauce soup is dark, and because there is too little oil in the sauce soup, it is not bright enough. After several sauces, the ingredients will become brighter and brighter. The color of sauces is usually dark red. If you see bright red, most of them are made of pigment. Redmi in miso soup is the main source of coloring. The spice packets in the sauce soup should be changed regularly, and the sauce should be changed every four times, so as to ensure the flavor of the food made with the sauce. Sauce soup is cooked once a day in summer and once every two days in winter. If you forget to cook miso soup, you must pour it out and cook it again. You must ensure food safety.