Chinese Food
Braised elbows with bamboo shoots
(102237 views)Elbows are big and easy to use. After a long time of stewing, the sweet taste of ice sugar and the flavor of soy sauce are immersed in the meat. The color becomes red, bright, soft, rotten, salty and juicy. Take a piece of meat with you. It can be swallowed or swallowed whole without chewing. It makes eating more interesting. The winter bamboo shoots absorb the fat and fragrance of the gravy. They are fresh, delicious, crisp and refreshing. If you use the remaining soup, add some vegetables and the next bowl of noodles, it will be more perfect. -
Cooking ingredients
Cooking Steps
Step1:Cut the winter bamboo shoots into small pieces and blanch them in the pot. Add some sal
Step2:Cook the winter bamboo shoots for 3 minutes and fish them out for use
Step3:Blanch the elbows in cold water. Add 1 large piece of ginger and a proper amount of white wine to help remove the smell
Step4:After boiling out the blood foam, take out the controlled dry water for standby
Step5:Fry the blanched elbows in an oil pan. Make the surface slightly scorched
Step6:Prepare the ingredients and sugar for braised in brown sauce
Step7:When the elbows are hot, paint the surface with the soy sauce
Step8:Put the lollipop and soy sauce in the pressure cooker
Step9:Put all the ingredients in the seasoning steel ball, put them into the electric pressure cooker, and add some water at the same time
Step10:Press the stew function key. After 40 minutes, the elbows will be stewed
Step11:Add the blanched winter bamboo shoots, and collect the juice in a big fire
Step12:Add some salt and pepper to taste. Continue to collect the juice until it is proper. After the juice is collected, put it into a bowl. Sprinkle the shallot on the surface.
Step13:The table is on.
Cooking tips:1. Add a little salt to the blanching water of winter bamboo shoots to remove its astringency and oxalic acid; 2. Blanch the elbows to remove the blood froth first, then fry them in an oil pan to form a golden skin on the surface, and then take out the color when it's hot; 3. When stewing the elbows, put all the ingredients into the seasoning steel ball to avoid excessive impurities; 4. Stew the elbows with a little pressure pot first, and then add the winter bamboo shoots to cook together. Add some salt and adjust Heat to collect juice. There are skills in making delicious dishes.
It's delicious
Last time I went to China to eat Braised elbows with bamboo shoots, it was so delicious
Braised elbows with bamboo shoots This is great
Perfect
Braised elbows with bamboo shoots, a little more sugar will taste better