Don't ask me how to eat trotters. I come from Hunan. Of course, I braise in soy sauce. I think only braised pig's trotters are delicious and energetic. Cantonese people like to stew soup when they eat pig's trotters. We Hunan people think that stewing soup is a complete waste of good ingredients.
Since it is braised pig's trotters, how to make them red, bright, soft and waxy still requires certain skills and methods. Please hold the stool and take notes.
Step 1: When buying pig's trotters, the butcher or master will help you chop them into small pieces. When you go home, you should wash them with clean water.
Step 2: Boil the water in the pot, add cooking wine and vinegar, and then put the trotters into the water. Boil for about 2 minutes, then take out and wash for later use.
Step 3: Boil the oil, add a few small pieces of rock sugar, stir-fry the rock sugar with high fire, and then turn to low fire until the rock sugar is brown and dense bubbles appear.
Step 4: Add the watered trotters and stir fry quickly, so that the trotters are evenly coated with sugar.
Step 5: Add a proper amount of salt, dried pepper, a few pieces of star anise, ginger and garlic, and stir-fry for fragrance.
Step 6: Add warm water without trotters. After the fire boils, cover the pot and simmer for about 1 hour.
Step 7: After 1 hour, take a chopstick and insert it into the pig's trotters. It's easy to insert it, and the trotters will be cooked. Then add a little soy sauce, put some green peppers, and if you are interested, put some parsley, so that a delicious and bright pig's trotter is ready.
There are several points to pay attention to when cooking this dish: add warm water, not cold water, add enough water at the beginning, and don't add water halfway. Don't use soy sauce, it will make pig's trotters black and dull.
Have you learned? Eat like this, the trotters are soft and delicious.
When making braised pig's trotters, how can we make the colors brighter? First of all, choose fresh trotters! The second step is to treat pig hair and stains on pig's trotters and clean them up. First of all, it's clean. Second, it's sanitary. White trotters are easier to color. The third step, which is also the key step of coloring, is to stir-fry sugar, put some water or oil in the pot, add more than a dozen crystal sugar, and stir-fry slowly until it changes color, with brown as the best. Add pig's trotters and mix them evenly, so that the pig's trotters are evenly coated with sugar. This is the key step in pigging the pig's trotters! Add star anise cinnamon, fragrant leaves, dried peppers and tsaoko, add soy sauce to taste, add south milk, add warm water, add a few slices of hawthorn, onion and ginger, stew for an hour, turn on high heat to quickly collect juice, and burn until the soup barrel is thick! Braised trotters are bright red and delicious. I just don't accept old Chunlei's mother! Thank you!
I am happy to answer this question and share my personal practice. The color is not only beautiful but also delicious!
1. The pig's trotters you buy must be singed, which will not only remove the hair but also remove the odor! After cleaning, let the water flow for a while to remove blood foam. Then sprinkle some salt and marinate for 20 minutes.
2. Add a handful of rock sugar (the color of rock sugar is brighter than sugar, and the amount of rock sugar depends on the number of goods). When the rock sugar melts, the color is slightly red, so don't fry it too dark, it will be very bitter! Add the prepared trotters, add a little more water than the trotters, then add a handful of star anise, a handful of pepper, a few slices of ginger, a few slices of cinnamon, a small amount of minced meat, a few slices of angelica dahurica, a few slices of fragrant leaves, and a little Amomum villosum. If possible, add some fragrant fruits and licorice. Add some salt, aged vinegar, cooking wine, soy sauce, soy sauce, and simmer for 45 minutes to an hour after the fire is boiled! Turn off the fire for 20 minutes. The trotters made in this way are soft, rotten and delicious, and the colors are bright and delicious!
I'm glad to answer this question. To make braised trotters, you must stir-fry sugar with rock sugar, which can make the color more vivid. This is my experience after many failures!
My family cooks a lot of braised pork. I didn't know how to fry it with sugar at first, but it was difficult to master the cooking temperature. Cooked meat is always dull and sometimes bitter. I have to ask my aunt who cooks better. It turned out that she used rock candy and sugar to fry together, which was not only delicious, but also very bright in color. After returning home, according to her method, after repeated trials and adjustments, I was finally able to make bright and delicious braised trotters.
My method is as follows:
1, required ingredients: 2 trotters, 15 crystal sugar, soy sauce, soy sauce, cooking wine, onion, ginger, pepper, star anise, cinnamon, fragrant leaves, dried peppers, fragrant fruits, etc.
2. Cut pig's trotters into small pieces, add ginger, onion and cooking wine to the pot in cold water, remove the blood, remove and wash for later use.
3. Add rock sugar to the pot and cool the oil in the pot. Stir slowly with a small fire and keep stirring. The crystal sugar melts, and the color gradually turns red and bubbles. When the bubble dissipates, immediately pour it into the pig's trotters and stir well. This is very important, and it is very eye-catching to master pig's trotters.
3. After stir-frying, stir-fry for a while, add other seasonings in turn, stir well, stew with hot water until the soup is thick, and collect the juice.
Please pay special attention to:
1, the color of fried sugar is well controlled, and it must be poured into the trotters instantly.
2. Be sure to heat the water!
I hope you like my answer and I hope I can help you! Why don't you try?
Hello, I'm glad to answer this question. For senior foodies, the study of food is very serious. Usually, I like my own research and try different foods. Speaking of braised trotters, if you want bright colors, you must fry sugar. I usually stir-fry sugar with rock sugar. Now I will share my practice with you, hoping to help you.
First prepare ingredients: pig's trotters, cooking wine, onion, ginger and garlic, soy sauce and soy sauce.
, star anise, cinnamon and geranium
The practice is as follows:
1, put the pig's trotters in cold water, add a little ginger, onion and cooking wine, cook together to remove the fishy smell, boil for 3 minutes, remove the cold water, and control the water to dry for later use.
2. Add rock sugar to the cold oil in the pot, turn on a small fire, slowly stir-fry the sugar color, and stir the rock sugar to melt. In the meantime, keep stirring to prevent burning, and wait until small bubbles appear on the surface.
3. Pour the trotters, turn on the fire, stir fry quickly, evenly color, stir fry for a while, then add the right amount of ginger, garlic and soy sauce, and continue to stir fry.
4. Pour in the boiled water prepared in advance, just foam the pig's trotters, then add a proper amount of soy sauce, salt, star anise, cinnamon and fragrant leaves, simmer for about 65,438+0 hours on low fire (depending on personal taste, you can cook for a long time if you want to eat soft glutinous rice), and collect the juice on high fire. That's it.
Note: When frying sugar, you must cool the oil with a small fire, otherwise it will be easily burnt, so that the color will be bright. Also, when adding water, use boiling water, which is easy to boil, otherwise the trotters will shrink when they are cold, and it is not easy to boil.
Ok, this is my usual home version, I hope it can help you.
Braised pig's trotters are an enduring traditional dish and one of the "hard dishes" in home cooking. Whether eating at home or greeting guests, this dish can be affirmed. I remember when I was a child, I had to stew soup every time I bought trotters. If I want to eat braised trotters, I can only think about it, because in my mother's eyes, braised trotters are just a few pieces of meat, which is not cost-effective, and stewed soup can kill two birds with one stone. In my opinion, stewed pig's trotters are more attractive.
Pig's trotters are rich in nutrients such as collagen and fat, and have the functions of beauty beauty, strengthening bones and promoting growth. They are not only relatively cheap, but also extremely nutritious, so they are loved by many people. Generally, people who are engaged in heavy physical labor or feel weak feet will choose to use pig's trotters to supplement the nutrients they need and restore their physical fitness.
First, make pig's trotters colorful.
There are many kinds of trotters, and different practices have different characteristics. Braised trotters are characterized by mellow taste, fat but not greasy, soft and delicious, and ruddy color, and color is the main problem today. How to make the color brighter?
Braised pig's trotters are made by stewing, and the characteristics of braised vegetables are bright and ruddy. In order to make pig's trotters brighter, I think there are two ways to increase the color of dishes besides using additives.
1. Using sugar color is the most effective way to increase the brightness of dishes, which can not only make the color of dishes beautiful, but also enhance the taste of dishes. It is a common method to make meat dishes such as brine and braised pork. There are three ways to make fried sugar color, namely water frying, deep frying and mixed frying with water and oil. When frying sugar, there are six changes, namely, sugar juice, icing, drawing, glass, tender juice, and finally become colored and flavored sugar color. Different foods can be made at different stages, and braised trotters need to add fresh brightness to the red sugar color.
2. Thickening, the dishes that look shiny and smooth in the restaurant are well known. Thickening is the effect of thickening, and thickening is also an effective way to increase and keep the dishes bright. Thickening is to use water and starch to gelatinize into a transparent shape when heating, and then evenly wrap it on the ingredients to achieve the effect of making the dishes shiny, smooth and bright, and at the same time, thickening can also improve the taste.
3. Pour the bright oil, which is the last process, that is, when the dishes are ready for cooking, if the sugar color and thickening effect are the methods to increase the brightness of the trotters, then the last step is to pour the bright oil, which makes the trotters more shiny. Only when the oil thickens, the brightness is still almost the same, but after thickening, bright oil will be poured in.
The method of brightening pig's trotters is introduced above. It's not that simple to make delicious pig's trotters. There are still many details to pay attention to in the production process. Let's get into practice, find problems and master knowledge.
~ ~ Braised trotters ~ ~ Features: rosy color, soft and delicious, fat but not greasy.
Step 1: Prepare the ingredients.
Material: pig's feet1000g
Accessories: ginger10g, garlic 5g, pepper 5g.
Seasoning: bean paste15g, salt 3g, monosodium glutamate 5g, chicken essence 6g, soy sauce 8g, oyster sauce 4g, soy sauce 3g, aged vinegar 5g, cooking wine 5g and sugar 50g.
Spices: 3 star anise, 2g cinnamon, 2 fragrant slices, Radix Angelicae Dahuricae 1 g, Rhizoma Kaempferiae 1 g, Tsaoko 1 g, 5 hawthorn slices, and Zanthoxylum bungeanum1g..
Step 2: Food processing
1. Buy fresh pig's trotters, cut them in half in the middle, and then chop them into pieces of uniform size for quick use.
2. Peel ginger, cut it in half, cut half into Jiang Mo, and chop garlic for later use.
Step 3: Start production.
1. Boil water in a pot, blanch pig's trotters in cold water and add ginger cooking wine. When water boils, there will be a lot of floating foam on the surface. Take it out with a spoon and continue to cook for 3 minutes until no froth appears. Take out and drain the water for later use.
2. Pour half an oil into the pot, heat the oil to 7 layers, pour the drained trotters into the oil, fry until the surface is golden, and drain the water for later use.
3. Add 5 grams of oil to the pot, add sugar and stir fry slowly until the sugar color changes from golden yellow to purple. Pour into the fried pig's trotters and stir-fry until the sugar color is evenly wrapped on the surface.
4. After stir-frying, add bean paste and all spices and stir-fry until the fragrance comes out, then add water without trotters, and finally add pepper and remaining seasonings (except aged vinegar).
5. After the seasoning is released, bring it to a boil and simmer for about one and a half hours (pressure cooker for about 30 minutes).
6. After the trotters are cooked, pick them out and filter the soup to remove the residue.
7. Add a little oil to the pot, add minced ginger and garlic, stir-fry until fragrant, then add the original soup, add the trotters, pour the old vinegar from the side of the pot, and collect the juice over high fire. When the soup is thick, add a little starch, stir-fry evenly, so that the juice is tightly wrapped on the surface of the pig's trotters, pour in a little Ming oil, stir-fry evenly, and then take out the pot and plate.
= = "Braised trotters"
Q: Why do trotters have to be blanched and fried?
Answer: There may be no fine hair on the surface of pig's trotters, but high oil temperature can remove pig's hair when frying. Another advantage is that it can remove fishy smell and greasy taste, make the skin of pig's trotters brown, make the baked color more beautiful, and make the taste more fluffy and soft.
Q: Don't trotters usually need to be thickened?
A: Indeed, there is no need to thicken the cooked trotters, because the trotters are rich in collagen, which is the best natural thickening when heated, but this natural thickening will turn into soup after a long time. Adding a little starch can increase the adsorption of natural thickening juice and prolong the time when the soup is wrapped on the trotters, so that the color of the trotters can be maintained for a long time.
Summary of production technology of braised trotters
1. When chopping trotters, be sure to check whether there are impurities and pig hair between the toes of trotters. If there are, scrape them clean with a knife and remove the toenails of pigs.
2. When the pig's trotters are cooked, they must be boiled in cold water until there is no blood floating foam. Finally, there will be small white floating foam, which is a protein substance and can be left alone.
3. Be especially careful when oiling the trotters to ensure that the trotters are dry and easy to fry. It is best to cover them with a pot cover to prevent oil burns.
4. Stir-fry sugar in oil. The ratio of oil to sugar is 1: 10. It needs to be simmered all the time to avoid bitter taste of sugar.
Cooking pig's trotters in a pot is famous for its delicious taste, but it takes a long time, so it takes about 30 minutes to cook in a pressure cooker.
6. After the pig's trotters are cooked, it is best to pick out the meat and filter the soup, otherwise the residue will stay inside and affect the appearance.
7. When thickening, don't use too much fire and juice, otherwise the thickening will be lumpy and will not hang. Finally, the bright oil is poured into the pot to increase the brightness.
8. Finally, aged vinegar has the function of enhancing fragrance and relieving boredom, and pouring aged vinegar from the pot can better stimulate the fragrance of aged vinegar.
Braised pig's trotters is an enduring traditional dish, and it is also a big meat dish made by family. It is characterized by soft waxy, fresh and fragrant, fat but not greasy, red and bright. If you want to make the color brighter, you can fry it in sugar to increase the color, and finally thicken it to increase the brightness. Before taking out the pot, pour in bright oil to make the braised trotters more shiny and shiny. When cooking pig's trotters, you should also pay attention to removing the fishy smell and the strange smell and blanching.
Frying sugar is a relatively high-tech activity. Theoretically, all braised dishes need to be fried with sugar.
There is also a unique way to enhance the brightness of colors by adding honey.
Next, I will share my method of making braised trotters at home, hoping to help everyone.
Add water to the pot, add cooking wine, ginger slices and onion segments to the water, cut pig's trotters into pieces and soak them in the pot for at least two hours.
After two hours, light the fire and boil water. After the water boils, remove the trotters and wash away the floating foam for later use.
Add a little oil and water to the cold pot, add white sugar, stir with low fire, add boiling water when the white sugar turns jujube red, add trotters, soy sauce, soy sauce and salt to taste, turn to low fire for slow stew after boiling with high fire, collect juice with high fire after the trotters are soft and boneless, add a little honey after the soup is thick and stir evenly, and then take out the pot and plate.
Braised pig's trotters, including cooking other braised dishes, the simplest and direct color matching method is: using soy sauce to match colors, and red rice. However, although the color of soy sauce will become beautiful, soft and beautiful, it is dark but not ruddy and dim.
Today, I will introduce you to one of the most professional methods: frying sugar.
Stir-frying sugar color is the most professional braising method.
The color of fried sugar is the color that makes food appear in the process of frying sugar.
In addition, there are three ways to stir-fry sugar. The first roommate quarreled who would fry the second one, and the third one was fried in water and oil. After ten bags of sugar solution become soft or blocked, boiling water must be added, but remember not to add cold water.
Here are some ways to stir-fry sugar for everyone:
Stir-fry the sugar in oil. Put more oil in the pot. Don't burn the oil of the enterprise too hot. Add broken rock candy or cotton candy, but first, you can't make it complete. Crush it and stir it gently. If you are a novice, please use young people. Just watch the sugar melt and start foaming on the oil surface, and immediately put the ingredients to be colored into the pot, and the process of frying sugar is over.
The main points of sugar-colored frying:
First of all, the best situation is a hot pot with cold oil and sugar.
Second, the types of sugar can be cotton sugar, broken rock sugar and granulated sugar.
Third, it must be small or more broken.
Fourth, there should not be too little sugar, or you will find that if you can't fry it, you may sink to the bottom of the pot.
Fifth, if you are a novice, please use a small fire to master the heat after adding sugar.
Several States of sugar color
Frost hanging
coloured glaze
Finally, the sugar color we want.
Here are some delicious sugar stew dishes.
It is not difficult to color braised pig's trotters. I have experience to share with you!
Be sure to remove hair and fishy smell before stewing pig's trotters! The quickest way is to burn it with fire, then cook it with clear water, and add cooking wine, ginger slices and onions to eradicate the odor. Without this step, pig's trotters will have a strong fishy smell.
After the above steps are finished, stir-fry the rock sugar with low fire until the rock sugar melts into brownish red, and then add hot water. Add pig's trotters and sugar water to the pressure cooker, add star anise, onion, ginger, fragrant leaves, cinnamon and clove and stew for half an hour.
Heat a little oil in another pot, add onion, ginger and garlic, stir fry, add a little water, soy sauce and salt, and then add stewed pig's trotters. Finally, hook some thin sauce and serve.
Hello, how to cook braised trotters? How can we make the colors brighter? Let me answer your question. Braised trotters are simple and delicious.
Step 1: Add pig's trotters in cold water, and add onion and ginger cooking wine to remove fishy smell. After boiling, remove the froth and cook for another five minutes. Take out the cooked trotters and wash them with clear water.
The second step is to add more than a dozen pieces of rock sugar to the pot and stir-fry it with a small fire, which is also commonly known as bordeaux. Add the trotters and stir well, so that the trotters are evenly coated with sugar. This is the color of the trotters. The key step is to add dried Illicium verum cassia bark and Zanthoxylum tsaoko, stir-fry for fragrance, then add soy sauce, soy sauce to taste, and then add southern milk. The most important step of pigging pig's trotters is to add clean water, and finally add a few pieces.
Step 3, put it in a pressure cooker for 30 minutes. After pressing, pour the trotters into the pot, add a spoonful of salt, turn on the fire, quickly collect the juice, and burn until the soup is thick and delicious, and the braised trotters are ready, and the taste is soft and full of collagen.