Stewed pig's feet generally stewed for a few minutes?
Stewing pig's feet generally need to be stewed for about 20-40 minutes. Specific time according to the cooking equipment to distinguish:
1, frying pan stewed pig's feet, generally cold water in the pot of boiling water still need to be stewed for 40 minutes. Although the frying pan is heated quickly, but the pressure inside the pot is not enough, cold water into the pig's feet after boiling, but also need to continue to stew for about 40 minutes before you can stew soft stew through, otherwise the pig's feet to eat or hard to bite;
2, rice cooker stewed pig's feet, cold water into the pot of the general stew 20 minutes. With rice cooker stewed pig's feet, full pressure heat is also fast, is now commonly used stewed pig's feet, but it should be noted that the pig's feet need to be blanched to remove the foam in order to stew, to avoid the pig's feet fishy flavor and blood stay in the pot, stewed out of the fresh aroma;
3, casserole stewed pig's feet, generally stewed for 30 minutes or so. Casserole heat stability, pressure is also stronger than the frying pan, stewing time between the two, it is also recommended to blanch first with a frying pan to remove the fishy blood, and then transferred to the casserole stew taste better, easier to stew soft flavor.
Stewing pig's feet how to stew both soft and flavorful? What are the tips?
To stew pig's feet soft and flavorful, you only need to do the following three points at the same time:
1, pig's feet need to be cold water in the pot first blanching. Many newcomers to do stewed pig's feet always do not soft, the main key is not blanching, pig's feet itself is a pig's foot, because often exercise so the blood content is not quite a lot, if directly stewed, pig's feet within the blood will not be able to withstand high temperatures and directly stewed stereotypes in the pig's feet, resulting in pig's feet as a whole hard and can not be re-tasted, not to mention stewed soft, so in order to pig's feet soft and tasty first step of the blanching is the key;
3, braising pressure to be large. To want to pig's feet stewed soft enough, in addition to the temperature is important, the pot pressure is also very important, it is recommended to stew pig's feet preferred pressure pressure cooker, rice cooker or casserole, it is not recommended to use the frying pan stew, frying pan both the cost of gas and pressure is small, half a day of stewing is also difficult to braise and the hotel as soft, it is recommended to use the rice cooker pressure cooker and other electrical equipment, not only to save money but also simple and effective, pig's feet can be faster and easier to braise to the soft rotten.
"Stewed pig's feet" cooking tips:
(1) stewed pig's feet must be cold water in the pot, can not hot water, because hot water in the pot itself harder pig's feet because of the instant contact with high temperature and the outer layer of the outer layer of the faster stereotypes hardened, resulting in the inner layer of meat can not heat, pig's feet is difficult to stew soft and flavorful again.
(2) stewed pig's feet do not add too much water, pig's feet itself to be soft and rotten mainly by the temperature and air pressure to decide, add more water pig's feet the slower the heat, stewing time is longer and on the contrary, can not be stewed soft and rotten, more water is also tasted light flavor difficult to taste.
(3) stewed pig's feet, the front can add sugar color soy sauce color, add anise cinnamon onion, ginger and garlic to increase the aroma, but must not add salt, salt must wait for the last pig's feet stewed soft and ready to collect the juice out of the pot and then add, so that the pig's feet in order to ensure that the soft enough to rot at the same time, the same as the easy flavor.