Stewed elbow with red dates(hong zao wei zhou )

Methods of stewing red dates with elbow

Raw materials for making red jujube elbow

750g pork elbow, 50g red dates, 25g rock sugar, 10g ginger, 15g scallion, 3G salt and 750g fresh soup.

Processing steps of red jujube simmer elbow:

Wash the pork elbow, put in boiling water to remove the bloody smell, take out and rinse, remove the red dates and wash. Smash the rock sugar and stir fry part of it into syrup. Put chicken bone on the bottom of the pot, put pig elbow on top, add fresh soup, ginger, scallion, salt and sugar juice, boil with high heat, skim the foam, simmer with low heat, remove scallion and ginger, add red dates and rock sugar, simmer until the elbow is soft and glutinous juice is thick, put the pot in a large disc (skin upward), and pour the juice on the elbow.

The characteristics of jujube simmer elbow are as follows

The color is red and bright, the elbow is soft and waxy, sweet and salty.

Stewed elbow with red dates

Jujube stewed elbow is a famous traditional dish with Sichuan characteristics. It belongs to Sichuan cuisine. Now, with a little effort in plate loading and surrounding, its shape has become more beautiful and appetizing. It is red and bright in color, beautiful and generous in shape, glutinous in texture, slightly sweet and fragrant in taste, but not greasy in oil. According to traditional Chinese medicine, jujube is sweet in taste and slightly warm in nature, which can tonify the spleen, replenish qi, nourish blood and calm the nerves. It is used to simmer elbows. It is glutinous and slightly sweet. It is suitable for the elderly.

Recipe name

Stewed elbow with red dates

Cuisine

Sichuan cuisine

Type

Local characteristics

Basic characteristics

Jujube is both food and medicine. According to traditional Chinese medicine, jujube is sweet in taste and mild in nature. It can tonify the spleen, replenish qi, nourish blood and calm the nerves. It is a traditional dish of Sichuan cuisine. Now, with a little effort on the plate and the edge, it has become more beautiful and appetizing. It is red and bright in color, beautiful in shape, glutinous in texture, slightly sweet and fragrant in taste, and oily but not greasy. It is very suitable for the elderly.

Basic materials

2000 grams of pork elbow, 300 grams of red dates, 300 grams of rock sugar, 400 grams of sweet orange, vegetable oil, Sichuan salt, ginger, green onion, cooking wine each amount.

Raw material nutrition

Pig elbow

Pig's hoof bladder is rich in nutrition, contains more protein, especially contains a lot of collagen protein, and meat skin, is to make the skin plump, moist, strong body fattening food therapy. Pig elbow is sweet, salty and flat in nature. It has the functions of harmonizing blood, moistening skin, filling kidney essence and strengthening waist and feet.

Jujube (dried)

Jujube contains vitamins A, C, e, P, biotin, carotene, phosphorus, potassium, magnesium and other minerals, folic acid, pantothenic acid, niacin and so on. It can improve human immunity, prevent and treat osteoporosis and anemia, soften blood vessels and calm the mind. Middle aged and elderly people with menopausal osteoporosis, youth growth peak calcium deficiency, women prone to anemia and iron deficiency, eating jujube food will have a good therapeutic effect, people with post disease body deficiency eating jujube also has a good tonic effect. Jujube is suitable for people with chronic hepatitis and cirrhosis. It can also reduce the damage of other drugs to the liver. Zizyphus jujuba contains cyclic adenosine monophosphate, which can dilate blood vessels, enhance myocardial contractility, improve myocardial nutrition, and has certain benefits in the prevention and treatment of cardiovascular diseases.

Dietotherapy

Pig elbow

Pig elbow is sweet and salty in taste and flat in nature. It has the functions of harmonizing blood, moistening skin, filling kidney essence and strengthening waist and feet.

Jujube

People who have spleen and stomach strengthening, spleen and stomach weakness, diarrhea and fatigue can take seven red jujubes a day, or share them with Dangshen and Baizhu, which can replenish qi and spleen and stomach

It can increase appetite and stop diarrhea;

Nutrients

Production method

1. Remove the bone of pork elbow, wash and dry it, fry the skin in the pan, scrape off the impurities, wash it, place the skin down on the vegetable pier, put a cross knife on the meat, the depth is 1 / 3 ~ 1 / 2 of the thickness of pork elbow, put it into the soup pot with ginger, scallion, cooking wine and Sichuan salt, and cook it slightly. When the blood stain and peculiar smell have been removed, put it in and out of the steaming bowl.

2. Wash the red dates, remove the seeds and put them into a steaming bowl. Put the cooking oil on the pot and heat it. Stir fry it with rock sugar. Add water and boil it to a sugar color. Ladle it into a steaming bowl. Steam for about 3 hours until the cake is very soft. Remove the red dates. Decant the juice into the pot. Turn the pork elbow into a plate and place the red dates around it.

3. Put the pot on the fire, collect the juice with low heat until the color is red and bright, remove from the fire, pour the bright oil, push evenly, scoop and pour it on the simmer elbow on the plate, cut the sweet orange into semicircular pieces, and place it around the plate to make a border ornament.

Pig elbow practice guidance:

The skin of pig elbow is rich in glia, and its contractility is greater after heating, but the contractility of muscle tissue is smaller. If the skin is parallel to the muscle or the skin is smaller than the muscle, the skin will contract and fall off after heating, Therefore, the skin should be properly kept longer. After heating, the skin will contract, just wrapping the muscle without falling off. The dishes are neat and beautiful.

Raw materials are mutually restrained

Pig elbow

Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, mutton liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not suitable to drink a lot of tea after eating pork.

Jujube (dried)

Jujube is not easy to eat with shrimp, scallion, eel, seafood, animal liver, cucumber and radish.

Other methods of raw materials

Pig elbow

Braised pork elbow in brown sauce

Recipe taste: salty and delicious

Production process: Braised in brown sauce

How to eat: breakfast, Chinese food and dinner

Recipe classification: cough conditioning, postpartum recovery conditioning, irregular menstruation conditioning, Qi and blood double tonic conditioning

Ingredient: 750g pork elbow

Accessories: 50g jujube (dry), 5g tangerine peel

Seasoning: ginger 15 grams, scallion 10 grams, cooking wine 10 grams, salt 3 grams, soy sauce 5 grams, pepper 2 grams, monosodium glutamate 2 grams, peanut oil 20 grams each right amount

1. Scrape the pig elbow clean, put it into the boiling water pot, remove the blood, take it out, and rinse it with clean water.

2. Wash and break ginger, cut scallion into long sections.

3. Put the pot on the high fire, add peanut oil, stir fry pork elbow and refined salt, add jujube, ginger, scallion, tangerine peel and pepper, add 2000 grams of broth, cooking wine and soy sauce, bring to a boil over high fire, remove the froth, change the low fire and simmer slowly until thick, pick out ginger and scallion, and add monosodium glutamate to taste.

South suckling pig elbow

raw material

·A pig's elbow

·Nanru

·Soy sauce with noodles

·Zhuhou sauce

·Flower carving wine

·Green onion

·Ginger

·Salt

·Chicken powder

·Fresh

·Old fashioned

·Oyster sauce

·Rock sugar

·Dried scallion

·Garlic

·Two pieces of fragrant leaves

·Three star anise

·A little cinnamon

Production method:

1. Peel two shallots and a few garlic, chop them into minced ginger, and cut a little ginger into minced ginger. Smash three pieces of nanru and a little nanru soup together to make mud. Mix them with two tablespoons of Zhuhou sauce and Mianchi sauce. Set aside.

2. Put clean water into the pot, put the cleaned pig elbow into the pot, open fire, boil the water and continue to cook for 10 minutes to remove the foam from the pig elbow.

3. Take out the boiled pig elbow, remove the remaining hairs with tweezers, and dry the water on the pig elbow with kitchen tissue.

4. Heat up the frying pan and pour in the salad oil. It's better to add more oil than the elbow. When the oil temperature is 60%, carefully put the elbow into the frying pan and fry it until the skin is golden. Take out the control oil and pour the remaining oil into the bowl for other purposes.

5. Brush the frying pan, heat it up again, pour in a little salad oil. When the oil temperature is 50% hot, pour the dried scallion, garlic and ginger into the pan and stir until fragrant. Then put the star anise, fragrant leaves and cinnamon into the pan and continue to stir for several times.

6. Put the fried pork elbows into the pot, cook a little Huadiao wine, put in the sauce mixed with nanru, Mianchi sauce and Zhuhou sauce, turn the pork elbows carefully, add soy sauce and raw soy sauce, and then add appropriate amount of water.

7. Open the fire, add the right amount of salt and chicken powder according to personal taste. At this point, if possible, it is best to transfer all the soup and raw materials in the frying pan into a large casserole.

8. Simmer for 40 minutes, turn down the heat, continue to cook for 1 hour, add the right amount of rock sugar.

9. At this time, lift the lid of the casserole to see if the soup in the casserole is too bad. Stick the chopsticks into the elbows from top to bottom to see if the elbows are soft and rotten. It should be very ripe and rotten.

10. Develop fire again and collect juice. When the sauce is basically left at the bottom of a pot, turn off the fire. We hope that the fragrant nanru piggy elbow will be successful for a long time. Don't say eat, just smell can think of you.

11. After the pig elbow is done, carefully take it out, put it on the chopping board, remove the big bone of the elbow, shape it, put it into the plate, and finally pour a little soup on it, you can open it on the table.

Nutrients:

Pig elbow is rich in nutrition, contains more protein, especially contains a lot of collagen protein, and meat skin, can make the skin plump, moist. But those who are too fat and have high blood lipid should not eat more.

Tips:

When cooking pork elbows, make sure to cool the pot.

Excess soup must be retained, can be placed in the buckle, sealed into the refrigerator freezer. This is me

Chinese PinYin : Hong Zao Wei Zhou