Rock sugar pork(bing tang zhou zi )

Rock sugar elbow method:

Raw materials for making rock sugar elbow:

Boneless pig's front hoof is 500g, soy sauce and cooking wine are 50g, green onion and garlic are 5g, ginger is 10g, rock sugar is 100g

Making steps of rock sugar elbow:

1. Scrape and clean the pig's hoof, and use a knife on the inside; cut the soft side down to the depth of the knife to see the big bone, and then draw a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle;

2. Put the hooves in a boiling water pan and cook for about 10 minutes until the skin is tight;

3. Put a bamboo in the frying pan, put the skin of the hooves on the top and submerge it with water. Then add cooking wine, soy sauce, refined salt, rock sugar, scallion and ginger slices. Bring to a boil over high heat, cover it with a lid and cook it over low heat for another half an hour. Turn the hooves over and burn them until they are rotten. Then use the high heat to heat the soup until the soup is like glue. Take out the hooves, put the skin down into the soup bowl, remove the scallion and ginger slices, and pour the marinade on the hooves Just go to the top.

Rock sugar pork

Bingtang elbow is a famous traditional dish in Shandong Province, which is cooked with Bingtang and elbow by baking, frying and steaming. It is one of the "three elbows" in Jinan. It's a famous dish of Tan family in Beijing. It's mainly made of pork elbows, boiled and steamed. The finished dish is red and bright in color, crisp and rotten in meat elbow, and the sauce is like glue. It tastes fragrant, salty and sweet, and rich in nutrition. It has the function of increasing skin elasticity and beauty.

Basic materials

·Boneless 500g

·Soy sauce, cooking wine 50g

·5 g green onion and 5 g garlic

·Ginger slices 10g

·Rock sugar 100g

Cooking methods

1. Scrape and clean the pig's hoof and arm, and use a knife on the inside; cut the soft side down to the depth of the knife to see the big bone, then draw a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle;

2. Put the hooves in a boiling water pan and cook for about ten minutes until the skin is tight;

3. In the frying pan, put a bamboo handle, put the hoof bladder skin down on the top, and submerge it with water. Then add cooking wine, soy sauce, refined salt, rock sugar, scallion and ginger slices. Bring to a boil over high heat, cover it with a lid, and cook it over low heat for another half an hour. Turn the hoof bladder over and burn until it is rotten. Then use the high heat to burn the soup, such as glue juice. Take out the hoof bladder, put the skin down into the soup bowl, remove the scallion and ginger slices, and pour the marinade on the hoof bladder Just go to the top.

Practice of microwave oven

1. Put the hooves in the special pressure cooker of microwave oven. First coat the hooves with soy sauce, marinate them for hours, and turn them over once in the middle;

2. Add other condiments, ginger, green onion, garlic and boiling water to cover the hoof;

3. Cover the pressure cooker, add the pressure regulating weight, put it in the center of the turntable, and heat it for a total of minutes;

4. Remove the boiler and let it cool until the Yellow pressure column is lowered. Turn the hooves over and soak them in the juice for 2-3 hours;

5. Cut into pieces when eating; drizzle with juice and heat for food.

Tips

1. Pig elbows are usually bought early in the morning. They will be fresh.

2. If you see pig hair when you buy it, you can ask the store to remove it, or you can remove it after you buy it.

3. Since rock candy, pig elbow will definitely use rock sugar. The amount of rock sugar here depends on how much you like to eat.

Regional cuisines

essential information

[recipe name] rock sugar elbow

Jinan cuisine

History and culture

This dish is a famous Shandong dish cooked with rock sugar and elbows by baking, frying and steaming. It is one of the "three elbows" in Jinan. Adult dishes are widely spread all over the country, and often serve as large dishes.

Recipe effect

Anemia, beauty, deficiency and health

Taste of dishes

Taste: sweet

Red and bright color, sweet taste, fat but not greasy, crisp texture, elbow meat fresh, appetizing.

Manufacturing materials

Ingredient: pork elbow (1250g)

Accessories: starch (broad bean) (5g)

Seasoning: Pepper (5g), rock sugar (100g), peanut oil (75g), sugar color (20g), green onion (30g), soy sauce (25g), yellow rice wine (20g), ginger (15g)

Production technology

1. Fork up the elbow with fire chopsticks, put it on the fire until the skin is scorched, soak it in 80 ℃ warm water, scrape off the scorched skin with a knife, wash it when it turns white, and split it along the bone with a knife until it is exposed;

2. Put it into a soup pot and cook until it is six years old. Remove it. While it is hot, wipe off the oil slick on the elbow skin with a clean cloth. Coat it with sugar and let it dry;

3. Put peanut oil into the frying pan, and when it is 80% hot with medium heat, put pork elbow into the oil, deep fry until it is slightly red, and remove when the skin of pork is wrinkled or blistered;

4. After the oil is drained, the bone is removed with a knife and cut into walnut shaped pieces from the inside of the meat, with the depth of 2 / 3 of the meat;

5. Take a big bowl, put the elbow skin down into the bowl, and smash the rock sugar into the bowl;

6. Add 40 ml of soy sauce, yellow rice wine, clear soup, green onion and ginger to the cage, steam them with high heat, take them out and buckle them in the plate;

7. Decant the juice into the pot, add 35 ml of clear soup, thicken with wet starch, add zanthoxylum oil, and pour over the elbow.

Process tips

1. Take out the pig's elbow, dry it with a clean cloth, evenly spread the honey on the skin of the pork, and fry it in the oil pan when it is hot. The skin color is reddish and there are bubbles. The skin of the pig's elbow is especially crisp and delicious;

2. Steaming pork elbows, steaming full on high heat, takes about 2 hours, with soft rotten shape as the degree;

3. Due to the frying process, 1000 grams of peanut oil should be prepared.

dietary nutrition

Pig's elbow: Pig's hoof arm 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 fat diet. 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.

Starch (broad bean): broad bean is rich in calcium, zinc, manganese, phospholipids, etc. it is an important component of brain and nerve tissue, and rich in choline, which can increase memory and strengthen brain. For those who are dealing with examinations or mental workers, it may be effective to eat broad beans properly. The protein in faba bean can delay arteriosclerosis, and the crude fiber in faba bean skin can reduce bile retention and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer food, which has a certain role in the prevention of cancer.

The recipe is complementary

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

Starch (broad bean): broad bean should not be eaten with snail.

Nutrients

·Heat (5145.30 kcal);

·Vitamin B6 (0.03 mg);

·Protein (215.28g);

·58 g); fat (425;

·Pantothenic acid (0.12 mg);

·91 g); carbohydrate (112;

·Folic acid (24.30 μ g);

·Dietary fiber (2.30g);

·Cholesterol (987.50 mg);

·Vitamin A (8.35 μ g);

·Vitamin K (2.10 μ g);

·Carotene (50.50 μ g);

·Thiamine (4.69 mg);

·Riboflavin (2.36 mg);

·Nicotinic acid (33.38 mg);

·Vitamin C (5.70 mg);

·Vitamin E (37.76 mg);

·Calcium (178.20 mg);

·Phosphorus (1861.50 mg);

·35 mg); potassium (2539;

·57 mg);

·Magnesium (213.75 mg);

·36 mg);

·Selenium (86.76 μ g);

·Copper (2.64 mg);

·Manganese (1.44 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bing Tang Zhou Zi