Nourishing beauty dish in autumn and winter(qiu dong zi bu mei rong cai lao ma ti hua )

Nourishing beauty dish in autumn and winter

Introduction:

"Laoma hoof flower is the top grade of famous food with Chengdu flavor. It is made of pig hoof, snow beans and other condiments. Its appearance is flying flower, commonly known as hoof flower. It is characterized by tender and refreshing meat, fragrant but not greasy, bean like cotton yarn, and soup fragrant. Laoma hoof flower is not only delicious, but also nutritious. The soup is thick and fresh, the hoof flower is tough and waxy. It melts at the entrance. A bowl of soup in winter warms the heart. It not only beautifies but also invigorates the body. Pig's trotters, when you eat, add salt and pepper to your soup, which is like drinking sheep soup. The soft pork hoof is stew in spicy sauce, which is awesome. We call it "pig's hoof soup" locally, but we don't have snow beans as a raw material here. It's an absolute cottage version of "laoma's hoof soup."

Production steps:

Step 1: Mom's method: 1000g pig's Trotter

Step 2: green onion, ginger, garlic, Chinese prickly ash, and soy sauce

Step 3: beat the scallion, ginger, garlic, Chinese prickly ash and seasoning into seasoning bag for use

Step 4: scrape the pig's feet clean and cut them into small pieces

Step 5: add water to the pot, cool the pig's feet underwater, pour in a little white vinegar to remove the fishy smell, and blanch over high heat

Step 6: after blanching the pig's hooves, remove the residual foam with clean water, and then soak in clean water for half an hour

Step 7: soak the pig's trotters and then put them into the pot. Put the seasoning bag into the pot. Add water in the pot at one time. The amount of water should be enough. Boil the pot and stew it

Step 8: keep the fire for 1 hour, the pig's hoof soup is thick and milky white, take out the seasoning bag, and then add salt and pepper to taste

Step 9: the method of laoma hoof flower dip: Laoganma, red oil, soy sauce and mature vinegar are prepared, Laoganma: red oil: soy sauce = 1:1:1, mature vinegar is added according to personal taste, and then stir evenly

Materials required:

Pig's hoof: 1000g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Lao Ganma: right amount

White vinegar: right amount

Salt: right amount

Sugar: right amount

Red oil: right amount

Soy sauce: moderate

Vinegar: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Note: 1. Add white vinegar when blanching pig's hoof to remove the fishy smell; 2. Blanching pig's hoof should be soaked thoroughly to remove the fishy smell; 3. When stewing pig's hoof, add enough water at one time, and don't add water twice in the middle. When stewing, use high fire to ensure the soup color and milk white; 4. Don't cover the pot when stewing The fishy smell of pig's feet can be volatilized better.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Qiu Dong Zi Bu Mei Rong Cai Lao Ma Ti Hua