The heat of the day makes the body prone to sweating, and the minerals will be lost in large quantities, so it is important to replenish the water and minerals in a timely manner. Drink a bowl of soup can be timely to the body to replenish energy and nutrients, this bowl of soup is the kidney beans boiled pork knuckle soup, kidney beans and pork knuckle with both energy, but also can provide a lot of collagen, full of spirit state enough, the skin is okay.
The kidney bean (using the flower kidney bean) belongs to the high potassium, high magnesium and low sodium food, not only the protein content is higher than the chicken, calcium content is also more than 7 times the chicken, iron is about 4 times, B vitamins are also higher than chicken. Flowering kidney beans are also rich in dietary fiber, which promotes gastrointestinal motility and aids in digestion.
Pig's trotters are rich in protein, collagen is the main component of human skin, eating pig's trotters can replenish collagen, make the skin more elastic. Pig's feet also contain a lot of minerals, especially calcium and iron content is the highest.
Pig's trotters boiled in soup is the best way to cook with calcium dissolved, consuming pig's trotters soup can replenish a lot of calcium and iron for the organism. So flower kidney beans and pig's trotters boiled together is a perfect match, abundant collagen, calcium, iron, potassium and magnesium content, therefore, summer eating flower kidney beans boiled pig's trotters can be very good to replenish a variety of minerals and energy.
Do a good job of kidney beans with pork knuckles is actually very simple, remember the following six points can be:
A, the choice of ingredients
① Kidney beans to choose. There are three common kidney beans, red kidney beans, flower kidney beans and white kidney beans. I use the flower kidney beans, you can also use white kidney beans, soup is best to use these two, red kidney beans will affect the color of the soup. Usually the white kidney beans are larger, soaking time to be a little longer, soup should also be a quarter of an hour more. Flower kidney beans, also called milk flower kidney beans, do not lose color after cooking, and do not affect the color of the soup. Boiled especially soft and tasty, almost no need to chew can be swallowed, mainly because of the content of trace elements more.
② pig's feet selection. Pork knuckle selection with tendons of fresh pig's feet can be, if you can buy the front hoof better. Some of the frozen pig's feet will be part of the hoof tendon extraction, you can ask the seller to confirm the purchase, or their own screening.
The year's pig's feet collagen and fat content is low, the soup needs to be stewed for a longer period of time, so buy older pig's feet is better, the collagen will dissolve a little more. The old pig's feet are usually larger, hand pinch the outer skin with the feeling of pinching, skin color yellow, and hoof tip thicker and heavier. When the pig's feet head is small, looks like pig skin is very tender, can be pinched by hand, skin color white, easier to mature, suitable for brining.
Two, kidney beans soaked
Flower kidney beans need to use two to three times the water soaked four to five hours in advance, I was a day in advance in the evening soak, the next day to use, so that the pot out of the kidney beans is soft and sticky.
Three, pig's feet processing
need to pig's hooves first burn hair prairie charred, blanching treatment and then brush off the surface of the black stuff. Usually the hoof clip and pig skin burned a little harder, this is also to remove part of the surface of the pig's hooves cuticle, that is, to remove part of the odor of the pig's hooves. When blanching, you need to put the pig's hooves in a pot of cold water, boil them, rinse the surface with cold water, and then brush them with a steel ball to clean them. And then blanch the pig's feet once again boiled for about three minutes, over the cool standby.
Four, high-pressure simmering
Because the pig's feet are relatively old, the casserole pot takes too long to boil, need to boil more than two hours, so I chose to use a high-pressure pot to deal with a little bit in advance, and then boiled, so you can save part of the time, but also in order to further remove the fishy flavor of the pig's feet.
Pig's feet from the middle of a broken knife, so that the better mature, into the pressure cooker, injected into the appropriate amount of water, put onion and ginger, pepper, dashi, cinnamon, white wine and other spices, cover the lid on the steam timed to press 25 minutes, turn off the fire and simmer to natural cooling. This step does not add any bottom flavor, is to remove the pig's hooves odor and aroma processing, will be cooked into about seven mature pig's hooves.