Chinese Food
Braised soybeans with elbows
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Spring festival feast food. How can we do without it. Elbow is the leg meat of pig, which is live meat. It is divided into front elbow, also known as front hoof; it has thick skin, many tendons, heavy gum, and many lean meat; it is often cooked with skin, fat but not greasy; it is suitable for burning, grilling, sauce, stewing, brine, soup making, etc. It is rich in nutrition, protein, especially collagen protein. It can make the skin plump and moist. It is also known as a beauty product. Stewed soybeans with elbows is a home-made stewed vegetable. It usually needs pressure cooker to make it faster. But I'd like to share a trick with you today - to stew elbows and soybeans with the method of stewing red beans. It also works. By boiling and stewing, you can quickly stew out bright, crisp, fat but not greasy elbows and soybeans even without pressure cooker; and soybeans also fully absorb the gravy, which is more salty, fragrant and chewy. Spring Festival is coming. Do it yourself if you like~~~
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Soak soybeans in warm water for more than 4 hours in advanc
Step3:Wash the elbows and blanch them in a cold water pan. Remove the hairs from the pig skin with tweezers and wash them
Step4:Put into the pot again, add onion and ginger, boil in clear water and high heat, drop some cooking wine; turn to low heat and stew for about 15 minutes, drain the water and wait for coolin
Step5:Heat up the oil in a wok, stir up the condiments such as onion, ginger, anise and cinnamon, and then dish them out
Step6:Stir fry the remaining oil in the old rock sugar to make it brown. Fry the pork elbow to make it golden on both sides
Step7:Cook in a Lao style and color i
Step8:Then add soybeans, warm water and freshly fried seasoning. After boiling, drop vinegar and cooking wine
Step9:Cover and turn to low heat. Simmer for about 20 minutes. Turn on salt and season. Then turn off the heat and simmer for 10 minutes
Step10:Stew for another 30 minutes in the same way. When the brine is dry, poke it with chopsticks. If it can be poked, it will be rotten; turn over the side properly in the middle to prevent the pot from sticking
Step11:Finally turn the fire to collect the juice. Turn off the fire and simmer for a while before filling the plate
Step12:The elbows are crispy and fat, but not greasy. The soybeans are tasty and chewy. It's definitely a good place to feast in the Spring Festival.
Cooking tips:1. Soybeans need to be soaked and softened in advance. It's better to soak overnight. 2. Cook first, then fry, and finally stew with soybeans. 3. There is no need to keep firing. In the middle of the process, you can turn off the fire and stew for 10 minutes, and then continue. In this way, you can quickly crisp the elbows and make them fat but not greasy, and the soybeans are tasty and delicious.
