Pork tendon with crab roe(xie huang ti jin )

How to make crab roe tendons:

Raw materials for making crab roe tendons:

200g pork tendon with oil, 75g crab roe, 5g soy sauce, 15g Shaojiu, 30g wet starch, 25g scallion, ginger and garlic, and appropriate sugar color.

Processing steps of crab roe tendon:

Cut the cleaned pig's hoof tendon into long strips, blanch it thoroughly in a boiling water pan, and remove the water. Add peanut oil in the frying pan and heat for 60% over medium heat (about 150 ℃), stir fry with a small amount of sugar until yellow, add pork tendon, scallion and ginger, stir fry until colored, add soy sauce, clear soup and Shaoxing wine, bring to a boil, move to low heat and cook. When the soup is tight and thick, take out scallion and ginger, thicken with wet powder, add monosodium glutamate and scallion oil, stir well and put into the middle of the plate. Put peanut oil in a frying pan, heat it to 60% heat (about 150 ℃), add onion, ginger and garlic, fry until fragrant, then pour in crab roe, stir fry for several times, then cook in soy sauce, Shaoxing wine and monosodium glutamate, turn them evenly, and place them around the tendons.

The characteristics of crab roe tendon are as follows

The color is smooth, the taste is soft and tender, the fresh and salty is moderate, suitable for all ages.

Pork tendon with crab roe

Crab roe tendon is a traditional famous dish with complete color, flavor and taste, belonging to Shandong cuisine. This dish is made of crab roe and tendon. The color is smooth, the taste is soft and tender, the taste is fresh and salty, suitable for all ages.

Dish name

Pork tendon with crab roe

Cuisine

Shandong cuisine

characteristic

The color is smooth, the taste is soft and tender, the taste is fresh and salty, suitable for all ages.

raw material

Ingredient: 400g pork tendon.

Accessories: 100g crab roe.

Seasoning: 20 grams of green onion, 3 grams of ginger, 5 grams of garlic, 20 grams of soy sauce, 10 grams of yellow rice wine, 15 grams of white granulated sugar, 15 grams of monosodium glutamate, 2 grams of starch (corn), 10 grams of scallion oil, 5 grams of peanut oil, 60 grams each.

Production process

1. Cut the cleaned pig's hoof tendon into long pieces, put it into boiling water, take it out and drain the water;

2. Slice ginger, cut green onion into short sections and cut garlic into mince;

3. Add peanut oil to the frying pan and heat it to 60% heat. Add sugar and stir fry until blood red;

4. Pour pork tendon, scallion and ginger slices into the pot, stir fry until colored, add soy sauce, 250 ml clear soup and yellow rice wine, bring to a boil, and then move to low heat to simmer;

5. When 1 / 3 of the soup is left, remove the scallions and ginger, thicken them with wet starch, add monosodium glutamate and scallion oil, mix well and put them in the middle of the plate;

6. Put peanut oil in a frying pan and heat it over medium heat until it is 60% hot. Add green onion, ginger and garlic to fry the flavor. Then pour in the crab roe and stir fry for a few times. Then cook in soy sauce, yellow rice wine and monosodium glutamate. Turn them over evenly and place them in the plate. Serve until the tendons are around.

nutritive value

Nutrition of pig Trotter

1. The collagen in pig's hoof can be transformed into gelatin in the cooking process. It can combine with a lot of water, so as to effectively improve the physiological function of the body and the water storage function of skin tissue cells, prevent premature skin wrinkles and delay skin aging;

2. Pig's hoof has a certain auxiliary effect on the patients with fatigue of limbs, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic encephalopathy. It also helps the growth and development of adolescents and slows down the speed of osteoporosis in middle-aged and elderly women;

3. Pig hoof is rich in collagen, which can promote fur growth, pre treat progressive muscular dystrophy, improve coronary heart disease and cerebrovascular disease, and has certain curative effect on gastrointestinal bleeding and hemorrhagic shock.

Nutrition of crab meat

1. Crab meat is rich in protein and trace elements, which has a good tonic effect on the body;

2. Crabs also have the effect of anti tuberculosis. Eating crabs is of great benefit to the rehabilitation of tuberculosis.

intended for

pig 's trotters

It is a good food therapy for the elderly, women and people with blood loss. It is suitable for people with blood deficiency; for the elderly and the weak; for people with postpartum lack of milk; for people with weak waist and feet; for people with carbuncle and ulcer; for the elderly with weakened gastrointestinal function, they should not eat too much every time; for patients with hepatitis, cholecystitis, gallstones, arteriosclerosis and hypertension, it is better to eat less or not; for patients with exogenous infection, it is better to eat more It is not suitable to eat more food during the period of heat and all heat syndrome and excess; children with weakened gastrointestinal digestive function should not eat too much at one time.

Crab meat

1. It is suitable for people who are injured by injuries, broken bones and tendons, swelling and pain of blood stasis; it is suitable for those who have residual placenta, or who are weak in labor, and whose fetus is delayed, especially crab claws;

2. Patients with the following diseases should not eat crab: people with cold, fever, stomachache and diarrhea are easy to aggravate the disease after eating crab; people with skin diseases such as eczema, dermatitis, scar poison and tinea are easy to cause virus deterioration after eating crab; people with coronary heart disease and hyperlipidemia should not eat or eat less; people with spleen and stomach diseases should not eat or eat less crab meat, because it is easy to induce abdominal pain or diarrhea The former patients with gastritis, duodenal ulcer, cholelithiasis, cholecystitis, hepatitis, easy to cause relapse, so it is not suitable to eat.

The food is mutual restraint

1. Before going to bed should not eat pig's hoof, so as not to increase blood viscosity; because of the high cholesterol content in pig's hoof, so children with gastrointestinal digestion function weakened can not eat too much at a time.

2. Crabs should not be eaten with persimmon, orange, Schizonepeta, jujube, pear, honey, pomegranate, melon and peanuts; crabs should not be eaten with cold drinks, which will cause diarrhea.

Key technology

pig 's trotters

1. Pig's feet are generally used for stewing, stewing and stewing;

2. Before production, check whether the pig hoof has local ulceration, so as to prevent foot-and-mouth disease from spreading to the consumers, then pull out the hair or scrape it clean, chop or chop it into large pieces of bone, and mix the ingredients into the pot together with the meat and bone;

3. Pig's hoof can also be made into wrapped hoof, boiled, sliced and cold mixed. The method is: after the fresh pig's hoof is depilated and scraped, the inner bone is cut and taken out, and salted. When it is ready to use, roll it into a round stick shape, wrap it with a clean cloth, then wrap it tightly with a long and thin straw rope from the beginning to the end, put it into a pot and cook it, remove the rope and wrapping cloth, and then cut it into pieces for cold mixing;

4. Don't waste the soup of pig's hoof with skin. You can cook noodles, which is delicious and rich in colloid beneficial to skin;

5. Less salt and no monosodium glutamate should be put into the diet.

Crab meat

1. Crab meat can be used as stuffing, fried and other dishes, as well as brine and stuffing;

2. The crab meat should be big, neat, not broken, not hanging shell, yellow and white in color and light in mouth;

3. Take the crab meat: first boil or steam the crab, then break off the legs, cut off both ends, and push out the legs with thin chopsticks; then open the navel of the crab, dig out the yellow on the navel cover, peel off the crab cover, pull out the stomach with a bamboo stick, and take out the crab yellow; finally cut the body of the crab with a knife, and then pick out the crab meat with a bamboo stick.

Edible effect

1. It has the functions of tonifying weakness, filling kidney essence and strengthening waist and knee.

2. Crab meat is cold in nature and salty in taste; it has the functions of clearing heat and detoxification, reinforcing bone and marrow, nourishing tendons and activating blood circulation, benefiting limbs and joints, nourishing liver yin and filling gastric juice; it has a certain therapeutic effect on congestion, jaundice, backache and rheumatoid arthritis.

Tips

1. Hair tips: pig hair, available rosin, the rosin first burning solution, while hot, splashed on the pig hair, until the rosin cool, remove, pig hair with all off. Wash the pig's hoof, boil it with boiling water until the skin is swollen, then take it out and remove the hair with finger forceps to save labor and time.

2. Crabs are salty and cold, and they are also scavenging animals. Therefore, when eating, they must be dipped in ginger vinegar to remove cold and kill bacteria;

3. Crab gills, sandbags, viscera contain a lot of bacteria and toxins, must be removed when eating;

4. Drunk crab or pickled crab are not suitable for eating, they should be steamed and boiled thoroughly before eating; cooked crab stored for a long time is not suitable for eating; they should not be eaten with tea, and should not drink tea when eating crab and within 1 hour after eating crab; crab fat is the season of ripe persimmon, so we should pay attention to avoid eating crab mixed with persimmon.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xie Huang Ti Jin