The pig hoof-eating treasures are gathering! It's really got "favourable buff", full of glued proteins, scrawny, fragrance to lick your finger, be it hard food or snacks. But a lot of people do pig hoof rolls -- either they can't cook, they can't taste or they can't cook. Today, we share four kinds of home-grown fairy practice, classic red fever, spicy saloon, nutritious stew, q battery freeze, each with detailed steps and small skills passed by my mother
I. Classic red-hot pig hoof: lasagna, c
Red-hot pig hoof is definitely a "hard currency" in a common dish, and it's red red, sweet, salty, soft. My family has to do it for the holidays. It's a whole plate of table grabs out
1. List of food items (2-3 persons)
2. Production steps (zero failure details)
Treatment of pig hoofs: the pig hoofs go first to clean the pig hair (with a twig or a fire, do not have a hard hair effect on the mouth), wash the cold water in the pot, add 2 ginger, 1 onions, 1 spoon of wine, boil 5-8 minutes after the fire has opened, remove the haematoma from the surface (stained with blood, otherwise the soup will do) and extract the water from the warm water to dry (don't use cold water, the meat shrinks the wood)。
Fry sugar (soul steps): put a little oil in the pot, put cool oil in the ice candy, fire the fire slowly. The sugar melts first, then slowly becomes light yellow, dark yellow, then becomes caramel, and a little bubble is added to the fire. My mom used to say, "it's light, it's light, it's light, it's light, it can't be saved。
Scorch: pour a little more oil in the pot, put it into eight cents, guacamole, fragrance, and fragrance, and pour it into the asphalted pig hoof, so that every pig hoof will be covered with oil. And then you pour in the sugar, and you flip it fast, and you put the pig's feet in the same color, and then you get the raw, the old, the left one spoon of wine, and the same. Add a sufficient amount of hot water (not exceeding 2 cm of pig hoof) and cover the top of the pot when the fire opens, and then turn the fire slows down for 1. 5-2 hours (two hours for pig hoof and 20 minutes for high pressure pan)。
And out of the cuddly pot: when a pig's hoove can easily be punctured with chopsticks, the salt and chicken will be fine, the fire will be boiled, the soup will be mixed, and the soup will be so thick that it will be covered in every pig's hoove until the soup becomes red and sticky。
3. Fancy point & small skills
Ii. Spicy pig hoofs: spicy party ecstasy, follow the drinking spirits
The halogen hoof is my home's snack, especially when it's spicy, smelly, spicy, spicy, and when it's ready, it's cold, q
1. List of food items (2-3 persons)
2. Production steps (key to taste)
Pre-treatment: pig hoofs wash their hairs, chop up their crumbs and cold-water boils, with ginger chips, a spoonful of wine, 5-8 minutes of rinsing and leaching after smoozing; ginger and garlic cut off the seeds。
Breathwater: fill the pot with plenty of fresh water (without a pig's hoof) and put in garlic paste, dry peppers, peppers, eight horns, cinnamon, vanilla, grassfruit, and then pour into old smoke, raw smoke, a spoon of wine, a little bit of ice sugar (creasy, not much), a little 15-20 minutes after the fire has opened, so the spice tastes are fully integrated into the halo juice (screwing the halogen juice, this step aside)。
Halogenous impregnation: put a well-watered pig hoof in halogen juice, burn the fire and slow the fire for 45-60 minutes, flip every 15 minutes, so that all parts of the pig hoof can taste equally. Don't rush it out when it's halogenated, and turn off the fire so that the pig's hoof can immerse in the halogenic juice for one to two hours (breathing is the key, the more fragrance the more fragrance it is) and then get it out when you eat it。
3. Fancy point & small skills
Iii. Pork hoof soy soup: nutritional supplements, autumn winter warmants
If you don't want to eat too much, you can make pig-shoe soy soup! The soup is white, tastes good, pig-shoes are soft, soybeans are thick, nutrients are all in soup, a bowl in the autumn and winter, warm stomachs and nourishment, and old people and children love it。
1. List of food items (2-3 persons)
2. Production steps (supplenic white technique)
Food treatment: pig hoofs to wash their hairs, cold water to the pot, 2 ginger, 1 spoonful of wine, 5-7 minutes of cooking after the fire has opened and slobbers and wash; soybeans immersed 3-4 hours early with fresh water (beans are easier to boil after a bubble, they have a thicker taste, and one hour with warm water if they are not available)。
Pour the soup: put the pig's hoof, the sprouted soybeans, the remaining 1 piece of ginger in the casserole (sweet with a casserole), add a full amount of water (without a pig's hoof and soybeans 3 cm), throw away the foam from the surface after the fire, turn the fire down and slow it 1. 5 - 2 hours, make the soup sour and make it soft。
Fashioning pots: a single onion flower can grow from a population of salt and pepper。
3. Fancy point & small skills
Iv. Pistol-toe freeze: q
I didn't think that a pig's hoof could still be frozen! Q's smooth, impregnated, glazed protein, not greasy enough to be used for cold food or snacks. Amy's girls must try it, and they can fix the glue。
1. List of food items (2-3 persons)
2. Production steps (condensing critical)
Pork hoof processing: pig hoof washes, cold water boilers, ginger chips, onions, a spoonful of wine, water for 5-8 minutes, slobbering and scavenging into the pot。
Slow-cooked glue: full water (without a pig's hoof) in the pot, onions, ginger, garlic, light-burned and slow-cooked 2-2. 5 hours, scowling to the pig's hoof's bones, and cuddled hands (this is the key to condensation, the thicker the soup, the more the meat freezes the q bullets)。
Scratch the meat into shape: pull out the pig's feet, then remove the meat from the cold, cut it into small pieces (not to shred it up, otherwise it's all shredded meat) and then put it back in the pot, with a proper amount of salt, white pepper, and evenly mixed. The pig hoof soup and meat in the pot were poured into the mold or the meat box and then cooled into the fridge for 3-4 hours until completely condensed into the freezer。
The way to eat: take it out, cut it in small pieces, get a spoon of raw oil and a little bit of perfume, so you can mix it up, q pops up, it smells better。
3. Fancy point & small skills
V. A guide to general pit avoidance: 4 key to a pig's foot and foot
Be clean: the hard hair of a pig's hoof must be purified, otherwise it can affect the taste, either with a twig or with a fire, and don't be lazy。
The water must be complete: cold boilers, ginger and wine, boiled for five to eight minutes, and the smudge must be removed, otherwise the soup will sprouts and the meat will taste different。
The stew is long enough: the pig's feet and feet are so tight, it has to be slow, so the glue is released, so that it can taste soft, and don't be so hot。
The seasoning is timely: salt is last served, especially when stew and halogen are made, and it changes meat and affects the taste。
Summary
Pork hoofs are really very different. They want red fever with oil and red sauce, spicy saloons with wine, soybean soup with nutrients, low-facility pig hoof freezes. With the key points of "clean hair, clean water, slow cooking of the fire, proper cooking", the newbies can make a hotel-class pig hoof。
# the soft, broken pig hoof #
