Double flavor tendon(shuang wei ti jin )

Method of double flavor tendon:

Raw materials for making double flavor tendons:

There are 500g tendons, 100g partial mouth fish, 50g pig fat, 20g ham, 20g sauerkraut, 10g red persimmon pepper, 10g coriander, 10g green cabbage, 5g yulanhua, 1 egg, 10g scallion, 5g refined salt, 5g monosodium glutamate, 10g Shaojiu, 5g minced ginger, 6G soy sauce and a little starch.

Processing steps of double flavor tendon:

Take half of the tendons, cut them from the middle, and then cut them into 2.5cm long sections. Chop the scallions in half, cut them into 2.5cm long sections. Cut the slices of Yulan and ham into 0.3cm thick, 2cm long and 2cm wide sections. Cut the heart of green vegetables into 2.5cm long sections. Chop the fish and fat into fine mud. Cut the scallions and ginger into fine pieces and put them into a bowl. Add refined salt, monosodium glutamate, Shaojiu and egg white And a small amount of water, stir well into the stuffing, the excess pieces of Magnolia, ham are cut into fine powder. Cut the well distributed tendons into 4cm long sections, cut the road from the middle (don't cut it), and put the fish stuffing in the edge of the tendon knife. The stuffing should be a little higher. The top should be decorated with different colors of flower patterns with ingredients such as yulanpian powder, ham powder, coriander powder, red persimmon pepper and so on. Put the raw materials for brewing hoof on the plate. Add in wok

Characteristics of double flavor tendons:

Braised tendons are red and bright in color. The soup is rich in soft, tough and salty flavor. The fermented tendons are red, green, yellow and white. The color is pleasant and fresh.

Double flavor tendon

Double flavor tendon is a delicious and nutritious traditional dish, which belongs to Shandong cuisine. The dish is bright red, rich in juice, soft, tough and salty. The fermented tendon is red, green, yellow and white. The color is pleasing to the eye, fresh and delicious.

characteristic

Double flavor tendon

raw material

Tendon

500g tendons, 100g partial mouth fish, 50g pig fat, 20g ham, 20g vegetable heart, and red persimmon

10 grams of shredded pepper, 10 grams of coriander, 10 grams of green cabbage heart, 5 grams of Magnolia, eggs). 10g green onion, 5g refined salt, 5g monosodium glutamate, 10g Shaojiu, 5g minced ginger, 6G soy sauce and a little starch.

Production process

Double flavor tendon

Take half of the tendons, cut them from the middle, then cut them into 2.5cm long sections, and chop the scallions in half

Cut into 2.5cm long sections, cut into 0.3cm thick slices, 2cm long slices and 2cm wide slices, cut the green vegetable heart into 2.5cm long sections, chop the fish and fat fat together into fine mud, cut the onion and ginger into fine powder, put them into a bowl, add refined salt, monosodium glutamate, Shaoxing wine, egg white and a small amount of water, mix them well into stuffing, and cut the Yulan slice and ham into fine powder. Cut the well distributed tendons into 4cm long sections, cut the road from the middle (don't cut it), and put the fish stuffing in the edge of the tendon knife. The stuffing should be a little higher. The top should be decorated with different colors of flower patterns with ingredients such as yulanpian powder, ham powder, coriander powder, red persimmon pepper and so on. Put the raw materials for brewing hoof on the plate. Add peanut oil in wok, heat over medium heat to 70% heat (about 175 ℃), stir fry with chopped green onion (ginger), add refined salt, soy sauce, Shaojiu, yulanpian, ham slice, green vegetable heart, tendon and clear soup, bring to a boil, thicken with wet starch, pour chicken oil in the middle of plate. Rape heart hard repair good, from the root of a cross knife, exothermic clear soup inside the taste, surrounded by roast tendons around. Put the blank into the cage. Steam over high heat for about 8 minutes until cooked. Remove and place around the braised tendons. Pour the original soup into a frying pan, add refined salt, Shaoxing wine and clear soup, bring to a boil, skim off the foam, add monosodium glutamate, thicken with wet starch, mix well and pour over the fermented tendon.

nutritive value

Double flavor tendon

"Pig's hoof, cattle's hoof and sheep's hoof are rich in collagen, which is not found in lean meat." military

Rui Lili, a doctor from the Department of food and nutrition of the Academy of Medical Sciences, said that collagen can be converted into gelatin during cooking, which has the effect of absorbing water and retaining water. Thus, it can effectively improve the body's physiological function and the water storage function of skin tissue cells, increase skin elasticity, prevent premature skin wrinkles, and delay skin aging.

Compared with lean meat, liver, large intestine, heart and other viscera, the cholesterol content of hooves is relatively low. For example, beef tendon only contains 51 mg of cholesterol per 100 grams. Rui Lili said that as long as no more than 100 grams of tendon food, or 2 liang, is good for health. In addition, because it is difficult to digest the tendons, the elderly should eat less.

Health index

Double flavor tendon

1. Pig hoof tendon is rich in collagen protein, which can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin;

2. It has the effect of strengthening tendons and bones, has a good therapeutic effect on the weak and weak waist and knees, and is helpful to the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly women.

intended for

It is suitable for all ages, especially for young people, middle-aged and old people, people with weak waist and knees, and people with thin body.

Key technology

Pig's hoof tendons are mostly used for cooking and brewing.

Edible effect

Pig hoof tendons can nourish blood and liver, strengthen tendons and bones.

Tips

Water hair tendons: first smash the tendons with a wooden stick to make them soft (it is easy to swell the hair, and the finished product is crisp and has high yield), then soak them in water for 12 hours, then add water, steam or stew them for 4 hours, when the tendons are soft, soak them in water for 2 hours, remove the outer fascia, and then wash them with water. Tendons with residual meat to be removed.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shuang Wei Ti Jin