Chinese Food
Special sauce elbow
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The story behind this dish ~ - at this time of the year, every family has to prepare food for the new year. No matter from vegetables to meat, they must be ready to start. But the vegetables are too tired to be preserved. When to eat, they can be made. However, sauce elbows and sauce beef can be made in advance. When they are ready, they can be put into the freezer. When they want to eat, they can take them out in advance. When they eat, they will not affect the taste at all OK. I won't talk about it. I'll go straight to the dry goods. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients - it's best to buy the elbow. Let the shopkeeper pick the bone. Soak the elbow in cold water for 2 hours. Change the water several times during the period. Finally, add some flower wine and soak for another hour or s
Step2:Seasoning - add all (a) seasoning. Stir evenly. If the sauce is not enough, put some water and stir evenly; cut the onion into sections; slice the ginger; crack the garlic without smashing it; slice the mountain dregs twice without cutting; cut the water pimples into 0.5cm slices; the meat and bone tea bag is the first generatio
Step3:When you blanch your elbows, you must put them in cold water. Only when you boil them can you force the blood out of the ribs
Step4:After the elbows are pulled out, try to remove all the pig hairs while they are ho
Step5:After that, pour in the prepared sauc
Step6:Evenly smear the outer skin and the inner part of the elbow, and fully massage it. It can be refrigerated overnight
Step7:The bottom of the casserole is padded with water pimples to avoid the elbow meat sticking directly to the bottom of the casserole. It affects the taste. The pot is not easy to brush
Step8:After that, put the elbow first, press the water pimple, the old soup, and then put in some hot water. The stew needs to be stewed with heated water. The soup is better to drink
Step9:Put in all seasonings and meat and bone tea bag
Step10:Cover the pot. 1600W of heat. After the pot is opened, adjust to 200W. Simmer for 1.5 hours
Step11:When it's not hot, wrap it with Doubao cloth. Never wrap it after it's cool. It won't take shape
Step12:It's better not to use plastic bags. The air permeability is not good. Not to use in summer
Step13:Tie up both of them. Cool them thoroughl
Step14:Put it in the food bag. You can't eat it all at once. You'd better put it in the freezer [little trick - eat at night. In the morning, put it in the freezer. It's most suitable for nine to five friends. You can eat meat when you come back from work. Meimeida
Cooking tips:Silk Scarf warm tips - a) without meat and bone tea, you can also use nutmeg, cardamom, star anise and other spices. B) ingredients of meat and bone tea bag - cinnamon, pepper, dangshen, angelica, star anise, Yuzhu, clove, cooked land, Atractylodes macrocephala, liquorice, Sichuan dome and more than ten kinds of herbs and spices. The dried mayonnaise is very salty. No more salt is needed. D) dried mayonnaise is available in the seasoning area of the supermarket. There are skills in making delicious dishes.
