electric pressure cooking saucepan

Practice of braised pork with anhydrous mushrooms

Ingredients: pork belly (1000g), mushroom (150g), green onion (2 pieces), ginger (1 piece), cinnamon (1 piece), rock sugar (25g) and salt/kloc-.

Practice: cut the pork belly into large pieces, cut the onion into long sections, cut the ginger into large pieces, and wash the mushrooms. Put all the ingredients into an electric pressure cooker for 0/5-20 minutes at a fixed time, and take out the fragrant mushroom braised pork.

2, braised pork stewed potatoes

Ingredients: pork belly (1000g) and potatoes (two pieces).

Ingredients: aniseed, pepper, onion, ginger, salt, soy sauce, cooking wine and sugar.

Method: Put the chopped pork belly into the pot. Then put the potatoes together with the ingredients into the pot without water. Turn it over and stir well.

Note: 17 minutes-20 minutes.

3. Tomato beef brisket

[Tomato and beef brisket pot]

Tomato beef brisket pot

Ingredients: beef brisket (two Jin), potatoes (two Jin) and carrots (two Jin)

Ingredients: tomato sauce, soy sauce, salt, chicken essence, sugar, aniseed, onion and ginger.

Production process: first, put the cut beef brisket into the pot without water. Add potatoes, carrots and the same ingredients, and turn well. About 35 minutes.

4. Boiled live fish

Ingredients: live fish, tofu, onion, vermicelli

Ingredients: boiled live fish, salt and cooking wine.

Method: First, stir-fry the boiled live fish with a frying spoon, put the lettuce leaves on the bottom of the pot, then put the live fish in the pot, together with tofu, onion and vermicelli. Add salt (a little) and cooking wine (a little). Do not drain more than 4/5.

Note: 25-30 minutes or so.

5. Steamed sweet potatoes

Ingredients: sweet potato 1 kg

Ingredients: water 100ML.

Methods: Wash the sweet potato, put it into the pot, add water, cover it and adjust it to the rice stall. After 17 minutes, it will automatically keep the temperature and release the pressure.

6, ribs clay pot rice

Ingredients: ribs (500g) and rice (300g).

Ingredients: salt, salad oil, shredded onion, sugar, ginger, chicken essence, soy sauce.

Method: Wash the spareribs, put them in a pressure cooker, add appropriate seasoning, and select the sparerib key for about 15 minutes. Open the lid, put in the washed rice, add a proper amount of water, choose the rice type, about 15 minutes, and after cooking, exhaust and eat.

7, red-cooked chicken neck

Ingredients: eight chicken necks.

Ingredients: ginger, sugar, soy sauce, cooking wine, white vinegar, tree pepper, salt, vegetarian food and oil.

Methods: Cut chicken neck into pieces and slice ginger. Heat the pot with the tendon key and add a little oil to boil. Ginger slices, pepper noodles and chicken neck are stewed in a pot until they change color. Add ingredients such as sugar, soy sauce and white vinegar without water. Cover the lid and turn it to the "Meat/Chicken" button.

8. Tomato and egg soup

Ingredients: 2 eggs, persimmon 1 piece.

Ingredients: a little salt, a little monosodium glutamate and a little sesame oil.

Methods: Pour water into the inner container, press the soup key, release the pressure after the water boils, open the lid and put in the persimmon. After the water is boiled again, stir the eggs evenly and gently pour them into the pot. When the pot is boiled for the third time, add the ingredients and serve.

9, big bone stick soup

Ingredients: one big bone stick

Ingredients: salt, miso, aniseed, cooking wine, soy sauce.

Methods: The bone rods were washed with warm water, and put into a pot for heating together with the ingredients. Select the soup key. The time is about 30-60 minutes. The original soup is original, not greasy and nutritious.

10, the freshest in the world

Ingredients: crucian carp, mutton slices

Ingredients: half a bag of fresh milk, medlar, jujube, shredded onion, shredded ginger, shredded carrot, coriander, aniseed, pepper, Gu Yue noodles, salt, cooking wine and chicken essence.

Method: First, the crucian carp and water (half a bag of fresh milk, Lycium barbarum, jujube, pepper, aniseed, salt, cooking wine, shredded onion and shredded ginger) were put into the pot. Press the soup button, and after boiling, turn to the meat button to keep it boiling. Add mutton slices (half a catty or 1 catty) and a little chicken essence. Add shredded carrot, shredded onion, coriander and Gu Yue noodles.

Note: The whole process takes 25-35 minutes, and the working time depends on the amount of food.

1 1, braised pepper in oil

Ingredients: pepper, eggs, meat stuffing.

Ingredients: sugar, pepper noodles, oil, refined salt, soy sauce and monosodium glutamate.

Practice: wrap the meat stuffing in the pepper, pour the oil into the pot and cook it for eight minutes, then pour in the pepper and fry it slightly, add the mixed eggs, add all the ingredients in the right amount, and choose the fish stall for five or six minutes.

12, stewed mushrooms with chicken

[Stewed mushrooms with chicken]

Stewed mushrooms with chicken

Ingredients: chicken, dried mushrooms or shiitake mushrooms, vermicelli

Ingredients: salt, aniseed, pepper, soy sauce, onion and ginger.

Method: Cut the chicken into pieces and put it into the pot together with dried mushrooms and vermicelli without adding water. Then put the ingredients in place and stir them evenly.

Note: 17 minutes-20 minutes or so

13, farm dishes

Ingredients: ribs, beans, potatoes, black tulip corn.

Ingredients: salt, soy sauce, aniseed, pepper, onion, ginger and chicken essence.

Method: First, beat the spareribs with water, put the copied spareribs together with beans, potatoes and corn into the pot, add ingredients and stir them evenly (don't put too much with a little water).

Note: About 20 minutes depends on the quantity.

14, pork clay pot rice

Ingredients: 300g of raw pork and 500g of rice (depending on the number of people).

Ingredients: refined salt, salad oil, shredded onion, angelica dahurica, soy sauce, cooking wine, ginger, chicken essence and sugar.

Methods: Cut the raw pork into small pieces, put the pork in Adi pot, and add a proper amount of seasoning. Choose meat, about 16 minutes. Open the lid, add the washed rice, add appropriate amount of water, and choose the rice type, about 145 minutes. After making, it can be exhausted and eaten.

15, anhydrous chicken

Water-free chicken just doesn't need to be drained, but all the ingredients (onion, ginger, wine, soy sauce, pepper, etc.) should be put away at once and mixed well. Then press the position of the boiled chicken, and you can do it (when shopping malls do activities, they are all marinated the night before, and ribs can also be done, but they must be blanched first)

Recipe 2:

Electric pressure cooker meat dish

Name of the dish: spicy elbow

Material: pork elbow 1 animal (about 1 kg)

Seasoning: 2 pieces of dried red pepper, 5 slices of ginger, 0/2 teaspoons of sugar, soy sauce, salt and pepper.

Practice:

1, wash the elbow, blanch it in boiling water, take it out and wash it;

2, the dried peppers are seeded for use;

3. Stir the salt, sugar, soy sauce, pepper and ginger evenly to make sauce, and marinate it with pork elbow 1 hour;

4. Put the elbow, sauce and dried pepper into an electric pressure cooker;

5, choose the tendon file, or hold the pressure for 50 minutes.

Taste: bright red, rich and mellow, fat but not greasy.

Name of the dish: Chicken wings with spicy honey sauce

Materials: chicken wings 12, green peppers 1 and red peppers 1.

Seasoning: 3 teaspoons of soy sauce, honey 1 teaspoon, cornflour 1 teaspoon, a little ginger, onion and garlic, and salt.

Practice:

Wash the chicken wings, blanch them in boiling water for 2 minutes, take them out and rinse them off;

Mix a little cooking wine, cornstarch, salt, green pepper, red pepper, ginger, onion and garlic, honey and chicken legs, and then marinate 15 minutes;

Put the chicken legs and sauce together in an electric pressure cooker and add half a glass of water;

Select the broiler stall, or keep the pressure for 15 minutes.

Taste: The fragrance and sweetness of honey are by no means comparable to ordinary sucrose, and the taste of chicken wings is sweet and tender with the characteristics of barbecue. Chicken wings are tender, sweet and delicious in the outside.

Name of the dish: Salted pork bone porridge

Ingredients: appropriate amount of rice, 500g of pig bone and 50g of peanuts.

Seasoning: pepper, yellow wine, ginger, more salt.

Practice:

1. Marinate pepper, yellow wine, ginger and pig bones together, usually one day in advance, so that the bones are more tasty;

2. Wash the pig bones and blanch them in boiling water for 2 minutes (ginger slices and yellow wine should be added to the water), then take them out and rinse them off;

3. Put pig bones, peanuts and rice together in an electric pressure cooker and start cooking porridge;

4. The holding time is set to 20 minutes;

5. Add a little salt to taste after cooking.

Taste: white bones and porridge bottom, red meat with bright color, the cooked porridge is soft and slippery, the pickled bone is separated from the flesh, and the bone fragrance and meat are mixed in the porridge, which is salty and delicious, thick and sweet.

Name of dish: Shrimp porridge

Ingredients: spinach, fresh shrimp, japonica rice.

Seasoning: a spoonful of olive oil, salt, Jiang Mo and a little pepper.

method of work

1, wash the fresh shrimps for later use;

2. Wash the spinach leaves and cut them into shredded vegetables for later use;

3. Heat olive oil in a pot, add shrimp oil and take it out;

4. Wash the japonica rice with clear water and put it directly into the electric pressure cooker;

5. Choose a porridge stall

6, porridge cooked, add shrimp, Jiang Mo, spinach, salt, stir, you can eat.

Taste: porridge is soft, smooth, sticky, light and refreshing.

Name of dish: pork porridge with red mung bean and lily.

Materials: mung bean 1 2, red bean 1 2, fresh lily 1 1, pork 1 2, rice 1 2.

Seasoning: a little salt

Practice:

1, rinse mung beans and red beans for later use;

2. Open the outer petals of fresh lily and wash the inner petals for later use;

3. Put mung beans and red beans into an electric pressure cooker, set the pressure value to 50 kPa, and keep the pressure for 15 minutes;

4. Add the washed rice, fresh lily and 6 bowls of water into an electric pressure cooker and cook porridge with mung beans and red beans;

5. Choose the porridge stall, or set the holding time to 20 minutes.

Taste: sweet and refreshing.

Efficacy: the vitamins contained in mung beans can help to dilute melanin; Red beans can clear away heat and detoxify; Lily can moisturize the skin.

Name of the dish: braised Wuxi sparerib

Material: ribs 1 kg

Seasoning: Shao wine, onion, ginger, star anise, cinnamon, soy sauce, soy sauce, salt and sugar.

Practice:

1, chop the ribs into 3cm pieces, marinate them with salt 10 hour or so, and take them out;

2. Put the marinated spareribs in boiling water 1 min, take them out and wash them;

3. Put Shaoxing wine 1 teaspoon, onion, ginger, star anise 1 small piece, cinnamon 1 small piece, half bowl of light soy sauce, 3 teaspoons of dark soy sauce and sugar 1 teaspoon into an electric pressure cooker;

4. Select the broiler stall, or hold the pressure for 15 minutes.

5, the ribs can be seen crisp and rotten, and the soup can be eaten when it is thick and fragrant.

Name of the dish: white meat with garlic paste

Ingredients: pork belly

Seasoning: stock, pepper powder, soy sauce, ginger and garlic.

Practice:

1, after washing the pork belly, slice it into slices10cm long and 5cm wide, blanch it in boiling water for 2 minutes, take it out and wash it;

2. Soak in stock for 2 0 minutes, remove and cool;

3. Chop ginger and garlic into ginger and garlic for later use;

4. Put pork belly, ginger, garlic, half a bowl of broth, 1 teaspoon soy sauce and a little salt into an electric pressure cooker;

5. Select the broiler stall, or hold the pressure for 15 minutes.

6. Let the pork belly out of the pot cool, add garlic paste and pepper powder and mix well. You can add a little Chili oil according to your taste.

Taste: the texture is tender and smooth, the taste is fresh and fragrant, and the garlic paste with red oil is very strong, fat but not greasy.

Name of the dish: spicy salted chicken

Ingredients: a chicken is about 2 kg (drained).

Seasoning: chicken powder, spiced powder, 3 slices of ginger, 5 slices of galangal, 1 tablespoon of refined salt.

Practice:

Rinse the chicken, drain the water, chop off the chicken feet, knock off the leg bones with the back of a knife, and draw a knife on each shoulder of the chicken;

Chop Rhizoma Zingiberis Recens and Rhizoma Zingiberis Recens into minced ginger;

Stir chicken powder 1 teaspoon, allspice powder 1/3 teaspoon, raw ginger, ginger, and a little salt evenly, then evenly spread it on the chicken and the chicken's stomach, so that the chicken can thoroughly eat the seasoning;

Put 1 cup of water into the electric pressure cooker, and put the chicken belly toward the bottom of the pot (the chicken oil will be baked out and taste better);

Select the broiler stall, or hold the pressure for 15 minutes.

Taste: the color is yellowish, the skin is crisp and tender, the chicken is tender and refreshing, and the flesh and blood are fresh and fragrant, with a unique flavor.

Name of dish: stewed beef brisket with radish

Ingredients: sirloin 1 kg, 2 pieces of white radish.

Seasoning: 2 pieces of star anise, cinnamon 1 piece, tsaoko 1 piece, 3 pieces of ginger, 2 cloves of garlic, 5 teaspoons of light soy sauce, 3 teaspoons of light soy sauce and salt.

Practice:

1, wash the brisket, blanch it in boiling water for 2 minutes, take it out and wash it;

2. Cut the beef brisket into 2cm cubes;

3. Rinse the white radish, peel it and cut it into diamond-shaped pieces with an oblique knife;

4. Blanch the white radish in boiling water for 5 minutes, take it out and pour off the bitter water;

5. Wash the star anise, tsaoko and cinnamon for later use;

6. Wash ginger and garlic and shred them for later use;

7. Put the burdock, white radish, spare materials, soy sauce, soy sauce, etc. into the electric pressure cooker and add two bowls of water;

8. Select the broiler stall, or hold the pressure for 15 minutes.

Taste: The taste is clear, moist and sweet. The meat of brisket is soft, rotten, thick and not greasy.

Name of the dish: Braised ribs with red wine

Material: pork ribs 1 kg

Seasoning: crushed black pepper, ginger, garlic, soy sauce, soy sauce, chicken essence, rock sugar, red wine and cornmeal.

Practice:

Wash the ribs, blanch them in boiling water for 3 minutes, take them out and wash them;

Add 1/5 teaspoons of chopped black pepper, 3 teaspoons of light soy sauce, 1 teaspoon of light soy sauce, ginger 1 slice, garlic cloves 1 slice, a little salt, a little monosodium glutamate, 1 glass of red wine, a little rock sugar (according to personal taste),/kloc.

Put the ribs and all the marinated sauces in an electric pressure cooker and add half a bowl of water;

Select the broiler stall, or hold the pressure for 15 minutes.

Taste: The grape is fruity, mellow and sweet, the ribs are tender and fragrant, and the meat is tender.

Name of the dish: Duck leg with scallion.

Ingredients: 2 duck legs and 2 shallots.

Seasoning: light soy sauce, ginger, garlic and a little salt.

Practice:

1. Wash the duck leg and onion, and cut the onion into 3cm pieces;

2. Shred ginger, chopped garlic, and put it in an electric cooker with duck legs, onions, half a bowl of soy sauce, half a bowl of water and a little salt;

3. Select the inner chicken stall, or hold the pressure for 15 minutes.

Taste: The color is red and bright, and the onion is rich. The duck meat is mellow and oily, and the taste is fresh and fragrant.

Name of dish: winter melon and crab soup

Ingredients: wax gourd 1 000g, meat crab1only about 500g, pork ribs 500g, and proper amount of water.

Seasoning: several slices of ginger, a little salt.

Practice:

1. Wash the crab, remove the internal organs and crab gills, and cut into small pieces;

2. The melon is peeled and cut into 3cm pieces;

3. The pig fan bone is cut into small pieces and washed with flying water to remove the blood powder;

4. Put the wax gourd, crab, pork ribs, ginger slices and a proper amount of water into an electric pressure cooker in Yilipu;

5. Select the soup stall, or keep the pressure for 20 minutes.

6. After boiling, add a little salt to taste.

Taste: Winter melon has been cooked to melt in the mouth, and the sweetness of crab meat is completely integrated into the soup, which is fresh and delicious.

Nutritional efficacy: Wax gourd has a good effect of clearing away heat and relieving summer heat, contains a variety of vitamins and trace elements necessary for human body, and can regulate the metabolic balance of human body. Crab and pig bone are good foods for human body to supplement protein, and they are a nutritious soup when used together.

Name of the dish: bean-flavored trotters

Ingredients: 500g trotters, 0/00g soybeans/kloc.

Seasoning: cinnamon, star anise, ginger, chopped green onion, soy sauce, chicken essence, sugar and salt.

Practice:

1, clean pig's trotters, chop them into small pieces, blanch them with boiling water for 2 ~ 3 minutes, then take them out and rinse them;

2. Wash the soybeans with clear water;

3. Put two small pieces of soybean, pig's feet and cinnamon, 3 teaspoons of star anise soy sauce, 5 slices of ginger, half a teaspoon of chicken essence, 0//5 teaspoons of sugar and 3 cups of water into an electric pressure cooker.

4, choose the tendon file, or hold the pressure for 50 minutes. Add chopped green onion after cooking.

Taste:

A large amount of gum in pig's trotters is cooked, and with spices such as cinnamon, star anise and ginger, it is mellow and refreshing, sticky but not greasy in the mouth, slippery but not oily, and the soybean is fragrant in the mouth.

Nutritional efficacy:

Pig's trotters contain a lot of collagen, which is converted into gelatin during cooking. The unique reticular structure of gelatin can effectively improve the water storage function of skin tissue cells and keep skin cells moist.

Name of dish: scallop and wax gourd

Ingredients: wax gourd1000g, 5 pieces of scallop seasoning;

2 bowls of stock, 2 slices of ginger, cooking wine 1/2 teaspoons, and a little salt. How to make it:

1. Peel wax gourd, remove seeds, and cut into 5mm thick slices (wax gourd can be peeled, but boiled with skin can get rid of the heat);

2. scallop is also called yaozhu, and its fresh product is commonly known as "belt". Soak scallops in water for 4 hours and then take them out;

3. Add scallops, ginger slices, wax gourd, salt and broth into an electric pressure cooker;

4. Choose the soup stall, or keep the pressure for 20 minutes.

Taste: The melon is fresh and the juice is delicious.

Name of the dish: Lycium barbarum ribs soup

Ingredients: 250g spareribs, 20 pieces of Lycium barbarum, shredded ginger and a little seasoning;

Salt practice:

1. Wash the ribs, cut them into 3cm long pieces, blanch them in boiling water, take them out and rinse them;

2. soak Lycium barbarum for 30 minutes

3. Put the ribs, medlar, shredded ginger, salt and water into an electric pressure cooker;

4. Choose the soup stall, or keep the pressure for 25 minutes.

Taste: fresh, delicious, moist and nourishing.

Name of dish: carrot and corn sparerib soup

Ingredients: 4 carrots, 2 corns, ribs 1 kg.

Seasoning: ginger, soy sauce and salt.

1. Peel the carrot and cut it into 2cm long pieces;

2. The corn is peeled and bearded, and cut into 3cm long segments;

3. Wash the ribs, soak them in boiling water, take them out and wash them again.

4. Put carrots, corn, ribs, ginger and water into an electric pressure cooker;

5. Choose the soup stall, or keep the pressure for 25 minutes.

6. After the pot is taken out, just add a little salt.

Taste: This soup tastes fragrant and sweet because of the carrot, and the corn is more sweet.

Name of the dish: Braised pork belly with ginger.

Material: pork belly

Seasoning: cooking wine, ginger, garlic, soy sauce and a little sugar.

Practice:

1. Pork belly cut into small pieces, blanched in boiling water for 2 minutes, taken out and rinsed;

2. Prepare sauce with cooking wine, soy sauce and sugar, and marinate pork belly in the sauce for15min;

3. Cut ginger and garlic into pieces for later use;

4. Put the sauce, pork belly, minced ginger and minced garlic in an electric pressure cooker, and select the broiler stall or keep the pressure for 15 minutes.

Taste: the meat is tender, fat but not greasy, and the taste is fragrant.

Name of the dish: Lotus Root Tube Bone Soup

Materials: pig barrel bone 1 kg, lotus root 2 kg.

Seasoning: ginger, salt

Practice:

1. Wash the barrel bone and cut it into 3cm long pieces;

2. Blanch the tube bone in boiling water for 3 minutes, take it out and rinse it off;

3. The lotus root is peeled, washed and cut into small pieces of 5mm, and the lotus root is patted with the back of a knife in order to increase the crispy taste after cooking;

4. Put the pork barrel bone, lotus root, ginger and water into an electric pressure cooker;

5. Choose the soup stall or keep the pressure for 20 minutes.

Taste: Lotus root is soft, tender and fragrant, and the soup tastes mellow, fresh and sweet.

Name of the dish: pumpkin ribs

Ingredients: 500g pumpkin meat, 250g ribs.

Seasoning: fermented soya beans 25g, chicken essence10g, refined salt 5g, sugar, soy sauce, onion, ginger and starch.

Practice:

1. First, peel the pumpkin and wash it, then cut it into 4cm cubes, and the appropriate thickness is 5mm;

2. Cut it into small pieces with a length of 3cm and wash it for use;

3. Wash fermented soya beans and crush it with the back of a knife;

4. Put the pumpkin and spareribs into an electric pressure cooker, and mix the chicken powder, refined salt and garlic and pour them off the spareribs;

5. Select the broiler stall, or hold the pressure for 15 minutes.

Taste: both meat and vegetables are available, and the nutrition is balanced. The pork ribs are soft, fragrant but not greasy, and the fragrance of pumpkin is full of pork ribs.

Name of dish: sweet and sour pork elbow

Material: pork elbow 1 animal (about 1 kg)

Seasoning: 5 slices of ginger, vinegar 100ml, 2 teaspoons of sugar, soy sauce, salt and a little pepper.

Practice:

1. Wash the elbow, blanch it in boiling water, take it out and wash it;

2. Stir salt, vinegar, sugar, soy sauce, pepper and ginger evenly to make sauce, and marinate it with pork elbow 1 hour;

3. Put the elbow and sauce together in an electric pressure cooker;

4. Choose the tendon gear, or hold the pressure for 50 minutes.

Taste: Soft texture, deep red color, rich and mellow, fat but not greasy.

Name of the dish: Stewed ribs with mushrooms and radishes

Ingredients: 5 oyster drums, white radish 1 strip, 250g ribs.

Seasoning: soy sauce, ginger, onion, appropriate amount of water and a little salt.

Practice:

1, oyster drum with water bubble soft wash clean;

2. Peel the white radish, cut it into small pieces with a thickness of 5mm, blanch it in boiling water for 5 minutes, and pour off the bitter water of the white radish;

3. Cut the ribs into 3cm long pieces, blanch them in boiling water for 3 minutes, take them out and rinse them off;

4. Put oyster drum, ribs, white radish, soy sauce 1 teaspoon, shredded ginger and appropriate amount of water into an electric pressure cooker;

5. Choose a stewing stall or keep the pressure for 25 minutes.

6, add a little salt to taste after the pot can be served.

Taste: the fragrance of oyster drum is completely integrated into the soup, and the white radish can relieve greasy taste, and the soup is clear, fresh and sweet.

Name of dish: taro ribs

Ingredients: pork ribs 400g, taro 400g.

Seasoning: cooking wine, soy sauce, salt, ginger and garlic.

Practice:

1. Wash the ribs, blanch them in boiling water for 2 minutes, take them out and rinse them off;

2. Add cooking wine 1 teaspoon, 3 teaspoons of light soy sauce, salt, minced ginger, minced garlic and ribs and marinate together for 10 minute;

3. Peel the taro and dig it into a bowl;

4. Put the dug taro blocks and the marinated ribs into an electric pressure cooker;

5. Select the broiler stall or keep the pressure for 20 minutes.

Taste: Taro is very tasty. When cooking, it will absorb the strong flavor of sauce. Taro is very fragrant and glutinous, and it will melt in the mouth. The ribs are red in color and sauce, and they are also "stained" with the fragrance of taro, which is very delicious.

The practice of coke trotters

As the name implies, Coke trotters are baked with Coke. Because Coke has the function of softening the meat, the meat of Coke trotters is soft and tender, very delicious, and the color is red and bright, which is attractive. It is not difficult to make coke trotters. Friends who want to know how to make coke trotters may wish to read on. Here I recommend several different methods for your reference.

Coke trotters one: blanch the trotters with boiling water and wash them; Add oil and ginger slices to the pot and saute, then add pig's trotters and stir fry; Add salt oil and color pig's trotters; Put a proper amount of cooking wine and cola, subject to the fact that the water surface is flooded with pig's trotters, and add a proper amount of salt; Boil over high fire, skim the foam, simmer over low fire until crisp and rotten, and then turn over high fire to collect the juice.

Coke trotters II: trotters 1 only about 1 kg, cola 1 can, apples 1 piece, salt 1 spoon, 5 tablespoons soy sauce, 3 tablespoons rice wine, and water 1 and/kloc-. Scald pig's trotters with boiling water first, then rinse them with cold water for three times to wash off the excess oil and fat. Peel and cut the apple into pieces, put it in the pot with trotters and seasonings, and then add coke. Bring to a boil with high fire, and then simmer on low fire for 1.5 hours.

Coke trotters III: trotters 1 each, soy sauce 1 bowl, rice wine 1 bowl, Coca-Cola 1 can, garlic kernels 10, pepper 1 piece, 2 shallots and 2 spoons of salad oil. Remove hair from pig's trotters, wash and cut into sections, and blanch them with boiling water for later use. Wash garlic and smash it. Wash peppers and shallots and cut them into sections for later use. Add 2 tablespoons salad oil to a hot pot, then add garlic, pepper and shallots and saute until fragrant. Add soy sauce 1 bowl, rice wine 1 bowl, and Coca-Cola 1 can in a halogen pot. Add the sauteed garlic, pepper, shallot and star anise, and boil in a pot. Put the pig's trotters in the pot and marinate them with low fire for 30 ~ 50 minutes.

Practice of Stewing Sparerib with Soybean

Dosage: 1-2 persons.

Ingredients: (seasoning can be prepared according to personal taste, and the quantity can be adjusted according to this ratio) Spareribs: 500g soybeans: 100g ginger: a little salt: a little white sugar: a little cooking wine: 1 spoon monosodium glutamate: a little soy sauce: a little.

Practice: 1, chop the ribs into 1.5 cm thick pieces and wash them; 2. Cut ginger into pieces for later use; 3, it is best to soak soybeans in warm water for 2 hours until the soybean skin automatically falls off, without soaking; 4. Pour ginger slices and ribs into the pot, add a small amount of cooking wine to fry the blood, add water 10 cup, add salt to taste, and boil over high fire to remove floating foam; 5. Pour all materials into the electric pressure cooker EPC450A; 6. Select the optional pressure of 80Kpa and the optional holding time of 25 minutes.

Practice of soybean trotters

Ingredients: 500g trotters, 0/00g soybeans/kloc.

Seasoning: cinnamon, star anise, ginger, chopped green onion, soy sauce, chicken essence, sugar and salt.

Practice: 1, clean pig's trotters, chop them into small pieces, blanch them with boiling water for 2 ~ 3 minutes, then take them out and rinse them;

2. Wash the soybeans with clear water;

3. Put two small pieces of soybean, pig's feet and cinnamon, 3 teaspoons of star anise soy sauce, 5 slices of ginger, half a teaspoon of chicken essence, 0//5 teaspoons of sugar and 3 cups of water into an electric pressure cooker.

4. Set the pressure to 80 kPa. Set the time to 30 minutes, and add chopped green onion after cooking.

Taste: A large amount of gum in pig's trotters is cooked, and with spices such as cinnamon, star anise and ginger, it is mellow and refreshing, sticky but not greasy in the mouth, smooth but not oily, and the soybean is fragrant in the mouth.

Nutritional efficacy: trotters contain a lot of collagen, which is converted into gelatin during cooking. The unique reticular structure of gelatin can effectively improve the water storage function of skin tissue cells and keep skin cells moist. 、‘