Ginger treatment: after scraping, spread out and blow-dry, then use a knife to pat loose, then put a little oil in a wok to explode, have a little golden brown can be, with the intention of draining the water.
After boiling the vinegar, put down the ginger, the first time to boil the endurance, two hours or so, and then every other week to boil, each time to over half an hour, if the weather is hot, you may have to boil the dense d.
Eggs: If you like to eat hard eggs, you need to be earlier to drop, at least with the ginger boil two or three times, because the more soaked in the endurance, the harder the d eggs. If you eat ordinary vinegar eggs, then eat a day before the release can be.
Pork knuckles: a day before eating, buy back the water, put the vinegar in the boil for 45-60 minutes, and then soaked overnight, eat again when the boil roll can.
Every time you lay eggs and pork knuckles, you must boil the vinegar first.
If there are too many people to deliver, you can use two pots to make a ginger and vinegar base first, and then boil them separately, so that the d-ginger ends up tasting like candied ginger.
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Ingredients (10 servings):
10 catties (4.8 liters) of Pat Chun Sweet Vinegar
5 catties of peeled ginger
Two pig feet (or tender pork knuckles). Two pig's feet (you can also use tender pig's knuckles), chopped into eight to ten pieces
? Ten hard-boiled eggs
One catty of black glutinous rice vinegar
Directions: One month before delivery
Boil the vinegar and ginger in a clay pot over high heat for two hours
Every other week to avoid bacteria and fungi
One day before delivery
Blanch the pig's knuckles in boiling water to remove the oils and rinse them well
Put the pig's knuckles and feet in boiling water to remove the oils and fungi
Rinse the pig's knuckles and feet well.
Bring the pig's knuckles and feet to a boil in the prepared ginger vinegar
Slowly boil the pig's knuckles and feet until cooked through, then add the Black Glutinous Rice Vinegar to thin out the flavour
Add the egg and boil for a further 10 minutes, then serve while still hot
In addition to nourishing yourself, it is also a good idea to celebrate the twelfth day of the month, when it is time to announce the arrival of a newborn by giving out the pig's knuckles and ginger to your family and friends. It is also a celebratory custom that has been passed down from generation to generation in Chinese families, and pig's feet and ginger is an indispensable dish at the baby's birthday banquet!
The first thing you need to do is to make sure that you have the right ingredients for your baby's birthday.
Ingredients:
2500ml of sweet vinegar, 250ml of black glutinous rice vinegar, two pigs' feet
2 catty of ginger, 1 teaspoon of coarse salt, eggs (arbitrary)
Method:
The first day
1) Scrape the skin of the ginger and rinse it well
2) Shoot the ginger ~ wipe the water dry and cut the thick pieces of gently patted.
3) Roast ginger ~ (less oil, coarse salt) less oil, ginger into the white wok sprinkle coarse salt in medium slow heat to dry ginger, soft body.
4) Boil vinegar on the other side, put the ginger into the vinegar after baking (at least four hours).
The second day
1) pig's feet ~ into the boiling water in medium heat for 10 minutes, and then switch to slow cooking for 45 minutes, pick up and put into a plate of water hose water, and then rinse with water constantly until the frozen sun for the top (inside and outside of the frozen), rinse clean and drain water.
After that, put the pig's feet into the vinegar in the pot (be sure to ginger pad pot bottom),
boil until the pig's feet until available chopsticks through until (at least four hours of boiling).
2) The other side can be boiled eggs cooked and shelled, (after shelling the eggs must be dry) can be put into the ginger vinegar first.
Third day
Eat when you can put the ginger vinegar to boil again to eat.
＊If you want to add pig's feet, repeat the first step.
Tips:
1) To cook pig's foot ginger, buy pig's feet, do not use pig's hands. Because eating pig's feet ginger is to eat its pig skin tendons, and pig's hands of lean meat is more, with vinegar soaked will become dry and hard not good. But like to eat pork hand can also be added.
2) Vinegar juice can be used several times to soak pig's feet ginger. But the pig's feet should not be too much at a time over the fall, otherwise the pig's feet gum heavy will make the vinaigrette too thick.
3) In addition to the pig's feet ginger can be added to the egg, but the egg should not be immersed too long, so as not to become dry and hard unpalatable.
The origin of vinegar:
According to legend, Liu Ling, the seven sages of the Bamboo Grove in the Jin Dynasty, loved drinking and enjoying themselves, which made his wife, Wu, disgusted and resentful, so Wu added salt and plums in the urn in which Liu Ling made the wine,
and brewed vinegar in the shape of vinegar by mistake, which was imitated by the descendants according to the law, and has been passed down to this day with a thousand years of history.
Benefits of eating vinegar:
(1) Good sterilization effect, help the body environmental protection. (2) Balance the pH value in the body, health plus points!!!!
(3) Help the stomach and intestines to digest, eliminate fatigue, glow.
(4) Good deodorizing and deodorizing effect, a good helper for mom's kitchen!!!
Vinegar tips:
(1)Ginger vinegar ~ must use sweet vinegar, white vinegar. (2) Marinated goose ~ be sure to order garlic granules white vinegar.
(3) Hairy crab ~ must order Zhenjiang black vinegar. (4)The best way to get the fins in the restaurant or on the street is to get the big red zhejiang vinegar.