In the Ching Ming period, it will increase the sense of sadness in life. At this point, I thought that I had been feeding the marinade for more than seven months. I don’t know if it has the blessings that can be cultivated to the realm of the old family. The daughter seems to have a cold on cooking. Even if she is raised, can she still accept it? The sense of loss is multiplied... Suddenly, I have the urge to write recipes. Maybe one day in the future, my daughter can find the taste of these once-familiar mothers in the “down kitchen”... stop! Cooking should be a process of enjoying happiness and pleasure. Just do the old hail sauce elbow flower that the whole family likes, no longer think about those sad things!
Wash and pluck the bought elbows with water and clean them up. Then boil in a cold water pot, add the right amount of cooking wine and pepper to help you go. Cook for 15-20 minutes (depending on the situation). In the middle, you need to turn the hoof over several times. Be sure to boil the blood in the meat.
When you cook the hooves in white water, you can simmer the new ones. First, prepare the materials for the bismuth halogen.
Take out the old halogen left from the last roast meat and take it out of the refrigerator. Burn a pot of boiling water. Prepare a deep pot of 4.5L or more and pour the old halogen into the pot. Regardless of the amount of old halogen, add boiling water to a three-quarters of the deep pot.
Add the star anise, cinnamon, hazelnut, rock sugar, red wine, soy sauce and soy sauce to the pot. Wait for the water to taste. If it is light, add a spoonful of salt. The saltiness of the marinade should be more than the usual cooking. A little bit salty. Add the new halogen of the ingredients and cook for 15 minutes on high heat (do not put the hoof in the moment).
On the other hand, when the elbow has been cooked until no more blood has leaked out, it can be removed and washed.
After 15 minutes of new roasting, put the hoof, onion and ginger into the pot, first simmer for 10-15 minutes, then simmer for 1 to 1.5 hours.
If you like to eat marinated eggs, you can cook a few white eggs. Boil the eggs in a cold water pot for 12 minutes, then cool and peel off the shells for use.
During the stewing process, turn over the elbows every 20-30 minutes to ensure that the whole body can be soaked in the brine and evenly colored.
The elbows are probably stewed for an hour and ten minutes. Check the meat with chopsticks. The boiled eggs can be put into the pan and stewed with the elbows. Probably stew for another 10-20 minutes, you can turn off the fire.
I am generally used to put the braised elbows and halogen eggs in the pan and let them cool down. It is more delicious. But today, because of the hurry, I will fish out directly. If you don't make elbow, the hoof can be directly on the table.
Wait for the elbows to cool down, put on the gloves and turn a circle around the middle big bones, and slowly peel off the meat and bones while turning. If the elbow is badly stewed, it is easy to peel off.
Make sure the skin of the elbow is intact.
Prepare the plastic wrap in advance, shape the boneless elbow, and store the lean meat in the skin as much as possible, then place it on the plastic wrap.
Start to wrap the edge of the edge, do not lick the plastic wrap, multi-volume several layers, try to roll up a little.
Rolled into a hoof roll.
Put it in the refrigerator freezer, preferably for more than 5 hours. It is necessary to cut the hoof to a hard and hard shape. Usually I spend the night, so it takes about three days before and after my elbow flower.
What is the remaining marinade? By the way, save the old halogen. After washing the halogenated glass jar, boil it with water, or boil it, and let it dry.
The slag in the brine is filtered off.
Re-boil the marinade.
After the brine is cool, pour it into a glass jar and store it in the refrigerator.
Sliced to the table. The dip can be garlic and vinegar and a little soy sauce.
Savory old marinade elbow flower, delicious!
1. The elbow should choose the front leg of the pig. The head should not be too big, because the hind legs are too lean, it is not convenient to roll and shape. 2. The old halogen I made according to the prescription of Kate Cat Fia, "opening a pot of family and old halogen." The spice bag was used in the first ten times, and then it was enough to add less spice to taste. 3. A kitchen cook asked me how to stew the elbow into a red, bright and bright color. In fact, at the beginning, I was relying on P to color. In recent times, I found that I have to add enough amount of soy sauce and rock sugar. (I used to use Luo Han Guo instead of rock sugar). Today, I used the secret recipe of other kitchen friends, added dried hazelnuts, and the color was really red and bright, and I didn't need P at all. 4. The first step is to cook the elbow until there is no blood oozing out? The purpose is to prevent the smell of blood water from affecting the quality of the old halogen. 5. I usually repeat the above steps for 7-10 days, and the old halogen can be stored in the refrigerator freezer. If it is not halogen for a long time, it must be stored in the freezer. After that, it must be taken out every other month to repeat the process of boiling and cooling. Only in this way can we ensure that the old halogen is not moldy and does not deteriorate, so it is possible to sublimate into a family. Old halogen. In the process of raising the old halogen, I also encountered the mildew on the surface of the old halogen. I used a spoon to dig up the moldy place, and the remaining halogen was boiled again. It was still good. For details on how to raise old halogens, please refer to "Opening a pot of passers-by". 6. The amount of marinade is not the same every time, sometimes more, sometimes less, it doesn't matter, as long as the next time you add enough water, adjust the salty, because the longer the marinade is, the stronger the fragrance. Don't worry about the water adding more fragrance, at least I used this method to raise it for seven months, the taste is more and more mellow.