Elbow is delicious, but it is more troublesome to make.
1, the pig's front leg, washed and depilated, cut and boned in the middle, so there is almost only one layer of skin left.
2, spread out the skin, cut the meat on the skin with a knife, don't cut off the meat, cut it into layers. This seasoning tastes good. Then marinate with cooking wine, ginger slices and a little salt for half an hour to remove the fishy smell.
3. Sprinkle fennel powder on the meat slices. If you want to mix it yourself, put more pepper. You'd better go to the spice shop to buy it. He said it was an elbow.
4. Sprinkle enough materials. After spreading, roll up this skin, wrap it with steamed cloth, and don't show the meat, then tie it with a rope.
Cook this elbow in the broth for three hours. After cooling, remove the cloth, slice while eating, and serve with shredded onion and sesame oil.
If there is no ready-made sparerib soup or broth, you can add aniseed, soy sauce, salt and ginger to the boiling water pot, and put the elbow into it to cook.
2. There is a white line incision at the white meat of the cooked pig elbow. Is it blood or worms?
There are white lines on the white meat of the cooked pig elbow, and you may see tendons-connective tissue, that is, tendons, or nerves between muscles. If there is a black line in the white tube, it is a blood vessel, not a worm.
Jiang elbow
Material: pig elbow 1.
Accessories: sugar 30g, broth, star anise, cinnamon, onion, ginger, cooking wine, salt, soy sauce, fermented soybean, dried pepper and water starch.
Steps:
1. First, knot the onion and slice the ginger.
2. Pour half a pot of water into the pot, put in the pork elbow, blanch and take it out.
3. Prepare a soup pot, put ginger slices and onion knots, put bamboo mats, then put elbows, and pour a proper amount of broth, preferably without elbows on the water.
4. Prepare a wok, pour in oil, add a little sugar, stir-fry until it melts, pour into the soup pot with your elbow, then add a little star anise and cinnamon into the soup pot, add two spoonfuls of salt, pour in a little cooking wine and light soy sauce, cover the lid, bring to a boil over high heat, and turn to low heat for one hour.
5. Put the elbow into the steamer, add a little fermented soybean and chopped dried pepper, pour a proper amount of raw juice on the elbow, cover the pot and steam for 30 minutes.
6. Take the raw juice of the steamed elbow, pour it into the pot, bring it to a boil, pour in a proper amount of water starch, hook out the juice, and pour it on the steamed elbow to enjoy.
3. How to make a pig elbow?
Braised pork elbow raw materials: one elbow (hoof), one bag of marinade (self-provided), onion, ginger, soy sauce, salt and monosodium glutamate.
Practice: 1, wash the elbow, put it in a cold water pot, blanch it to remove oil and blood, and pick it up and wash it; 2. Put it into the pot again, add enough hot water, add onion, ginger, cooking wine, fennel, pepper, star anise, cinnamon, fragrant leaves, crystal sugar and soy sauce; 3. After the pot is boiled, cover the pot and simmer. Cook until the elbow can be easily pierced with chopsticks, add appropriate amount of salt and monosodium glutamate to continue stewing for a while, and then take it out to cool; 4. Put the elbow in a tin foil or food bag, wrap it tightly and tie the mouth, which will make the elbow into a good shape; 5, put it in the refrigerator for a day, then you can take out the slices and eat them. You like to eat spicy Chili oil seasoning, which tastes better.
Never pour out the soup after pickling the elbow. Pickling other things is the best way, such as chicken feet, chicken wings, duck ribs, tripe, beef, potatoes, kelp, eggs, shredded tofu, peanuts and so on. That's good.
4. How to make pig elbow?
First, the practice of pig elbow (1) Baizhu Dangshen pig elbow soup 1, materials (1) Accessories: Baizhu 40 g, Dangshen 40 g (2) Seasoning: ginger 40 g, salt 3 g 2. Practice (1) Wash Atractylodes macrocephala and Codonopsis pilosula with clear water respectively; (2) slicing Atractylodes macrocephala; (3) chopping Radix Codonopsis; (4) washing pig elbows with water; (5) washing ginger with water, peeling and slicing; (6) Simmer with appropriate amount of water until the water boils; (7) Add prepared Atractylodes macrocephala, Codonopsis pilosula, pork elbow and ginger, and simmer for about 3 hours; (8) Add a little salt to taste and serve.
(2) Roasted pork elbow 1, raw materials: boneless pork elbow 1 block (about 1000g), onion, ginger, salt, soy sauce, monosodium glutamate, a little cooking wine, 6 cloves of cloves, water-borne fungus and water-borne daylily 10g. 2. Production method: put the pig's elbow on the fire and burn it. When the pigskin is burnt to a brown color and bubbles evenly, soak it in warm water for 20 minutes, then scrape and wash the paste, and the pigskin is golden yellow. Boil it in a pot until it is half cooked, take it out, wipe it with a clean cloth while it is hot, evenly paint the pigskin with sugar, remove the bones from the meat and put it on the chopping board.
Put the meat in a steaming bowl, put onions, ginger and cloves on the meat, sprinkle with salt, pour in soy sauce, cooking wine and clear soup, steam it in a cage and take it out. Pick out the seasoning of the steamed elbow, turn it upside down and buckle it in the soup plate, pour the soup into the spoon and light it, then add an appropriate amount of broth, boil the fungus, day lily, green leaves, cooking wine, salt, soy sauce and soup, skim off the floating foam, taste it, hook it into the running water with wet starch, add monosodium glutamate and drop sesame oil, and pour it evenly on the elbow.
Features: light red color, shiny oil, rotten skin and fragrant meat, clove flavor, instant in the mouth, fat but not greasy. This dish is a traditional dish in Ningxia.
Second, the production instructions should keep the leather surface for a longer time when trimming the pig elbow. The leather surface of pig elbow is rich in colloid, which is more contractile after heating, while the contractility of muscle tissue is less. If the skin is flush with or smaller than the muscle, it will contract and fall off after being heated, resulting in scattered muscles. Therefore, the leather surface should be properly put for a long time, and it will shrink after heating, just covering the muscles and not falling off. Nutritional analysis 1. Pork provides high-quality protein and essential fatty acids for human beings.
Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia. 2. Pig's trotters are rich in nutrition, containing more protein, especially protein, and a lot of collagen. Pig's trotters, like pigskin, are good dietotherapy products that make the skin plump and moist, strengthen the body and increase the weight.
Fourth, related groups are generally edible; Use with caution for those with damp heat and phlegm stasis; Obesity and hyperlipidemia should not eat more. Five, the food is not suitable for eating pork, such as ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.
It is not advisable to drink a lot of tea after eating pork.
5. How to cut the meat?
When I was a chef a few years ago, meat slices were not frozen and cut.
It's not exactly "cutting"-it's "batch" frozen meat, which will go out of shape when burned.
The vertical knife is called "cutting" and the horizontal knife is called "batch". Specific method: 1. Cut the meat into rectangles. 2. Put the meat on the chopping board, shrink it to yourself, press the meat with the palm of your left hand and hold the knife with your right hand. The handle is perpendicular to your body. Of course, the handle does not have to face the navel, which is convenient for exerting force. Stick the knife on the chopping block and insert it from the bottom of the wide side of the meat. Keep the knife level (you will be skilled after several attempts), push it in and pull it back and forth, but the angle remains the same.
4. After approval, put a piece to continue with steps 2 and 3, and control the thickness by yourself. It should be noted that the knife must be sharp, so that the meat slices will be even and neat in thickness and will not be deformed and broken when burning (freezing and cutting). After the meat slices are approved, you can continue to shred. Shredding is to pile the meat slices into a trapezoid and cut them vertically.
At that time, our standard was that shredded pork had to undergo lubricating oil acceptance, and the thickness and length were consistent before it was qualified. Frozen meat can't be eaten until the end.
6. How to make pig elbows by pressing drawers?
condiments
Elbow 4 is about 3kg.
Methods/steps
1
Wash the elbow, remove the blood foam with water and take it out.
2
Put the aniseed, cinnamon and ginger slices into the pressure cooker first, then put them into the elbow, and drain the water to 2/3 of the elbow.
three
After the steam is put into the pressure cooker, boil it on low heat for about an hour. At this time, you can uncover and put a little salt, and cook for a few minutes without covering (be careful not to put too much salt, otherwise it will be very salty).
four
After the elbow is cooked, remove the bones and take two pieces of elbow meat with skin, preferably a whole piece.
five
Put the fish skin face down in a square lunch box.
six
Spread some elbow meat in the middle.
seven
Spread the elbow meat with skin on the epithelium, preferably a whole piece, and compact the meat by hand.
eight
Press the elbow meat with a heavy object until it gets cold, and then put it in the refrigerator for several hours until it sets.
nine
You're finished. Sliced with dipping sauce, it's delicious. (The sauce can be mixed with vinegar, soy sauce, pepper oil, garlic paste and sesame oil according to personal taste. )
7. How to make pig elbows
Braised elbow 1. Ingredients: elbow meat 500g, soy sauce 15g, refined salt 10g, aniseed 1, 2 slices of onion, 2 slices of fresh ginger, 50g of cooking wine, a little honey, auricularia auricula, magnolia officinalis slices, monosodium glutamate, wet flour and clear soup.
Second, the production method: l, after the elbow is cooked to 80% maturity, take it out, put a layer of honey on the skin, put it in a wide oil pan, and take it out after frying until the bubbles on the skin are dark red. 2. According to the size of the steaming bowl, cut the whole elbow into a circle.
Cut the elbow into deep and airtight elephant-eye meat with a knife, put the skin into a steaming bowl, and add onion, ginger and fennel. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl.
Put in a steamer and steam for 2.5 hours. After coming out of the cage, pick the onions, ginger slices and aniseed and buckle them in the soup plate.
3. Put the soup pot on the fire, scoop in two spoonfuls of clear soup, pour in the steamed elbow soup, and add the slices of Magnolia officinalis, auricularia auricula, refined salt and monosodium glutamate. It tastes good, just a little water, boil it and pour it on your elbow.
Features: soft texture, deep red color, clear soup and fresh taste, and mellow flavor when dipped in Changzhi smoked vinegar. Pan-baked elbow 1. Ingredients: 500g of elbow meat, 2 slices of fresh ginger, 2 slices of onion, 25g of soy sauce, 75g of sweet noodle sauce, 50g of cooking wine, 200g of pepper and salt noodles 1 g, 200g of wet flour, 50g of soy sauce, and 50g of vegetable oil1500g (consumption100g
Second, the production method: scrape the fine hair of the elbow and wash it, put it in a boiling pot for eight times, take it out and wash it, cut it into pieces with a width of 1.5cm, put it neatly in a steaming bowl with the skin down, pour in black soy sauce and cooking wine, put it on onion and ginger slices, steam it in a steamer for three hours, and then control the soup after taking it out. 2. Mix the wet dough powder, refined salt, cooking wine and soy sauce in one place and stir evenly to form a colored paste.
Pour half into the flat plate, and then put the elbow skin on the flat plate one by one. Then pour the remaining colored paste evenly on the elbow for later use.
3. When the wok is on fire, pour in the vegetable oil. When it is 70% hot, turn to low heat. Pick up the flat plate of meat, gently push the elbow into the oil pan (don't push it left and right), and when it is slightly hard to fry, gently lift it at the bottom of the pan with a spatula to prevent scalding the skin of the elbow, and move the oil pan to the fire to continue frying.
When the oil temperature rises to 80%, move it to low fire for soaking and frying. When the bottom of the elbow is half worn, turn it over with a spatula and fry it on it. Use iron chopsticks to evenly punch holes in the elbow for easy frying. When the oil doesn't ring or bubble, move it to Wanghuo, fry it for nine times, take it out, cut it across the meat strip with a knife into three sections, the middle section is 6cm wide, then cut off one section on both sides with an oblique knife every 1.5cm wide, put it in the middle of the plate to form a saddle shape, and sprinkle with salt and pepper noodles.
Third, characteristics: fine selection of materials, fine production, crisp entrance and fragrant entrance. When eating, roll up the elbow slices and onion strips with lotus leaf cakes and dip them in sweet noodle sauce, which has a special sauce flavor.
Hemp elbow 1. Ingredients: elbow meat 500g, fresh pepper 1 branch, walnut kernel 50g, sesame sauce 150g, 20 mung beans, wet flour 150g, two-way clear soup 1000g, monosodium glutamate 5g, onion and pepper cooking wine 25g and cucumber strips 65g. Second, the manufacturing method: 1, elbow block.
First, scrape the skin of elbow, put it in a boiling water pot and cook it until it is 90% mature, take it out, cut it into pieces with a length of 1.5cm, a width of 0.6cm and a thickness of 0.3cm, put it in a clean pot, add water, onion and pepper cooking wine and a little refined salt, boil it over high fire, skim off the floating foam, take it out and let it cool, and put it in a bowl for later use. 2. Make hemp powder.
Put the wok on a big fire, scoop in 400g clear soup and proper amount of refined salt, bring to a boil, skim off the floating foam, move to a low heat, and add 135g wet flour. Keep the pot away from the fire hole, slowly pour in 100g sesame paste, stir while pouring, boil it, pour it into a bowl, put it in the refrigerator and freeze it into "sesame powder", take it out and cut it into elephant-eye pieces for later use.
3. Make "white jade halogen". Put a clean pot on a strong fire, add 200g clear soup, a little salt and monosodium glutamate to boil, skim off the floating foam, add 15g wet flour, add onion, pepper, cooking wine, onion oil and ginger juice, and mix well to get the "white jade brine".
4. In the process of forming. Pour 50g of sesame paste into a clean bowl, add clear soup, refined salt and monosodium glutamate twice, stir well, grind into a thin paste, mix well with elbow pieces to make the elbow covered with sesame paste, then add sesame powder and meat pieces, mix well, put into a plate, and sprinkle walnuts and mung beans on it.
Blanch the pepper powder with boiling water, shake off the water, pat the fragrance with a knife, put it in the middle of the "hemp elbow" and pour it with "white jade halogen" to eat. 5. When eating, put minced garlic, pickled Toona sinensis buds, pickled carrots and shredded cucumber into a small dish of 1 and a small bowl of smoked vinegar as the seasoning for "hemp elbow".
Third, characteristics: exquisite, good summer, refreshing and delicious, rich in flavor. Braised elbow 1. Raw materials: pork elbow 1000g, cooking wine 50g, ribs 3g, monosodium glutamate 100g, vegetable oil 1000g (dosage 25g), wet flour 5g, sugar 50g, onion 2g, fresh ginger 2g, soy sauce 2g and fresh ginger 2g.
2. Production method: 1. Fork your elbow with iron chopsticks, and burn the skinned side on the fire. After the skin is burned, soak it thoroughly with 80% hot water. Take it out and scrape the paste to white with a knife, then put it in a clear water basin and brush it with a small brush.
Cut off the edge of the elbow, then draw three and a half centimeters in the middle of the elbow with a sharp knife to the depth of the outside of the fat, and then blanch it with boiling water for later use. 2. Put the wok on the fire, add the vegetable oil and heat it to 80%. Put the elbow skin down along the edge of the wok and fry it in the oil pan. When frying, hold your elbow with a small iron fork to prevent burns. Take out when the skin is fried until the bubbles are reddish.
3. Cut the ribs in half and spread them in a casserole with the elbow skin facing down. Then put the second clear soup above the elbow and 30 grams of onion, ginger, soy sauce and cooking wine.
Bring the casserole to a boil over medium heat, skim off the floating foam, and then simmer over low heat. 4. Heat the wok with low fire, add a little oil and sugar, stir-fry until the pig blood turns red and then brown. Pour it into the elbow pot while it is hot, cover the pot and stew until the elbow is cooked.
5. Slowly take out the stewed elbow and put the skin into the soup plate. Add 20g of cooking wine, scallion oil, monosodium glutamate and refined salt to the original soup. Find a delicious one, hook it into rice soup, boil it and pour it on your elbow.
8. How to cook and eat roast pork elbow?
Elbow exercises
Method one
Make ingredients
Materials: 2 pork elbows 1500g, snow mountain e68a847a686964616f3133363373232 soybean 300g. Accessories: 50g of scallion, 50g of Shaoxing wine, 5g of ginger/kloc-0, 5g of Sichuan salt.
production process
1. Scrape the pig elbow clean and cut a knife along the bone seam;
2. Cook thoroughly in the soup pot and remove the elbow bone;
3. Put it into a casserole with pig bones and add cook the meat original soup;
4, put a lot of onion festival, ginger, Shao wine to boil;
5. Wash the snow beans, cover them tightly and put them in a boiling casserole;
6. Then move to a small fire and simmer for about 3 hours, and gently poke with chopsticks until the skin is rotten;
7. When eating, put Sichuan salt and soup beans in a bowl;
8. You can also dip it in soy sauce [1]
Features:
Original flavor, full of fragrance.
Method 2
Make ingredients
Ingredients: about two and a half jins of pork elbow, four tablespoons of bean paste, one piece of ginger, half root of garlic, half root of onion, one tablespoon of vinegar, two tablespoons of sugar, one tablespoon of sesame oil, one tablespoon of soy sauce, half catty of soup, salt and monosodium glutamate.
production process
1. Flying pig elbow to remove blood foam;
2. Cut ginger and garlic in half for later use; The other half of the ginger is mashed and the onion is tied into a knot;
3. Put the pork elbow, onion knot, mashed ginger and soup into a large bowl, put it into a boiling water steamer, steam for about an hour on medium heat, then add soy sauce, and continue steaming until the pork elbow is soft and rotten;
4. Take it out and put it on a plate;
5. Put Jiang Mo, minced garlic, bean paste, white sugar, sesame oil, monosodium glutamate, vinegar and half a tablespoon of fresh soup into a small bowl to make seasoning;
6. Pour the seasoning evenly on the pig's elbow.
1, remember to simmer the meat slowly. That is, the formula of 13, which evolved from "Dongpo elbow", is "slow fire and little water, fire is full of beauty"
2. When simmering meat, first boil it with a big fire, then change it to a small fire and scoop up all the floating foam. The elbow won't rot.
Method 3
Make ingredients
One elbow, onion, ginger, garlic, rock sugar, cinnamon, fragrant leaves, star anise and spiced.
Pink.
production process
1. Remove the pig hair from the elbow skin with a torch, throw it into boiling water for a few minutes, remove the dirty blood and dirt, then take out the elbow and cut some holes in it with a knife, so it will be cooked quickly.
2. Boil the clear water, add appropriate amount of onion, ginger and fragrant leaves, cook the elbow until it is 78% mature, remove it and put it in a steamer.
3, steaming elbow is the key step, Dongpo elbow fat but not greasy depends on it. Steam in the pot for an hour and a half. In the meantime, you can adjust the seasoning. Pour a proper amount of salad oil into the wok, stir-fry shallots, ginger and garlic, add cinnamon, fragrant leaves and star anise, stir-fry until fragrant, then add a proper amount of water (the amount of water is basically controlled in a small bowl after 40 minutes of low fire), then add some rock sugar, five-spice powder and two or three spoonfuls of soy sauce, and cook slowly on low fire. The last small bowl of soup is seasoning.
9. There is a white line incision at the white meat of the cooked pig elbow. Is it blood or worms?
There are white lines on the white meat of the cooked pig elbow, and you may see tendons-connective tissue, that is, tendons, or nerves between muscles.
If there is a black line in the white tube, it is a blood vessel, not a worm. Sauce elbow Ingredients: pork elbow 1 Accessories: sugar 30g, broth, star anise, cinnamon, onion, ginger, cooking wine, salt, soy sauce, fermented soybean, dried Chili and water starch. Step: 1. First, the onion is knotted and the ginger is sliced.
2. Pour half a pot of water into the pot, put in the pork elbow, blanch and take it out. 3. Prepare a soup pot, put ginger slices and onion knots, put bamboo mats, then put elbows, and pour a proper amount of broth, preferably without elbows on the water.
4. Prepare a wok, pour in oil, add a little sugar, stir-fry until it melts, pour into the soup pot with your elbow, then add a little star anise and cinnamon into the soup pot, add two spoonfuls of salt, pour in a little cooking wine and light soy sauce, cover the lid, bring to a boil over high heat, and turn to low heat for one hour. 5. Put the elbow into the steamer, add a little fermented soybean and chopped dried pepper, pour a proper amount of raw juice on the elbow, cover the pot and steam for 30 minutes.
6. Take the raw juice of the steamed elbow, pour it into the pot, bring it to a boil, pour in a proper amount of water starch, hook out the juice, and pour it on the steamed elbow to enjoy.