Braised vegetables in soy sauce(jin pai hong shao cai shao zhi ti pang )

Braised vegetables in soy sauce

Introduction:

"Hoof hoof", commonly known as elbow, is well-known for its beauty and milk pulse dredging effect. The hoof beetle contains more protein and fat, which can accelerate metabolism, delay aging, and promote lactation and beauty for lactating women

Production steps:

Step 1: prepare materials. About one or two rock sugar, taste slightly sweet, do not like to eat sweet friends rock sugar half good. Just wash the vermicelli clean, don't soak it soft.

Step 2: hoof beetle, nearly two Jin heavy, two people eat enough. It's less than twenty yuan.

Step 3: prepare the seasoning.

Step 4: crush the Douchi and set aside.

Step 5: cut the scallion into sections, slice the ginger and chop the fragrant leaves.

Step 6: pretreatment: remove the hair and wash the scallop, add enough cold water to avoid scallop, add pepper and ginger.

Step 7: cover the pot and bring to a boil. Open the lid and blanch for another five minutes.

Step 8: after blanching, rinse the hooves, take another clean pot, cool the oil, put in rock sugar, stir fry the sugar over low heat.

Step 9: after boiling the sugar juice, put it into the hoof and stir fry for a few minutes. When the color is uniform, the meat is golden, then star anise, chili, fragrant leaves, onion and ginger slices. After the fry is spiced, sprinkle a round of wine in the pan. Stir fry and stir in the fermented black bean sauce, soy sauce and oyster sauce.

Tenth step: stir fry and mix in the old soy sauce, pour the boiling water that is not enough to kick the hoof, transfer to the red sauce, cover the pan and bring it to a boil for two hours.

Step 11: simmer for an hour and turn it over. It's stewed for an hour.

Step 12: after two hours, add vermicelli and fried tofu, bring to a boil over high heat and simmer over low heat for eight minutes. Eight minutes to open the lid of the pot, pour out most of the soup, leaving the bottom of the soup in the pot, the fire juice. Keep stirring when collecting the juice to avoid the skin and powder sticking to the pot.

Step 13: if the soup is slightly thick, it can be served on a plate. I didn't put any salt or monosodium glutamate. It tastes good enough. Wide powder is spread at the bottom of the plate, and tofu is placed along the edge of the plate. Sprinkle with green onion and white sesame.

Materials required:

Hoof: one

Fried tofu: right amount

Wide powder: appropriate amount

Dried pepper: 4-5 pieces

Fragrant leaves: 3 pieces

Star anise: one

Rock candy: about one or two

Zanthoxylum bungeanum: right amount

Cooking wine: 2 tbsp

Oyster sauce: 2 tbsp

Soy sauce: 2 tbsp

Soy sauce: half a teaspoon

Stewed soy sauce: 3 tbsp

Thirteen spices: one teaspoon

Douchi: 1 tbsp

Note: 1. Side dishes can be matched at will, as long as it is not heavy in flavor and will not rob the taste of meat and soup. Like marinated eggs, bean oil skin, Yuzhu, fungus and so on can be. 2. Meat blanching is different in North and south. The South used to use pepper water to go fishy, and the North used to use ginger slices to go fishy. I don't think there is any conflict between the two, so they both adopted, and the effect is good. Here's to remind you that hooves are different from spareribs and big stick bones. White vinegar and cooking wine are not allowed when blanching, otherwise the taste and taste of meat skin will be affected. 3. The color of fried sugar varies from pot to pot. If it is an open fire or cast iron pot, the whole pot is preheated quickly and heated evenly. There is no need to stir the rock sugar after mashing. When the rock sugar melts, bubbles and then bubbles, the material can be placed. If it is an induction cooker or electric cooker, the bottom of the pan is preheated quickly. After the rock sugar is mashed, it needs to be stirred continuously until the rock sugar melts. After melting, it is allowed to stand still. When the sugar water starts to explode, it is quickly poured into the material. 4. Li Jinji's braised juice tastes sweet. I use it to improve the color. Just add two tbsp. After mixing, it can make the skin of meat crystal clear, and increase the color of brocade dishes. 5. After two hours, the skin of elbow meat is slightly elastic, and the taste is slightly strong. If you want the skin to taste instant, you need to stew for another two hours or so. 6. The last eight minutes of stewing can make the noodles taste just right, not soft and rotten, not raw, and slightly chewy.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Jin Pai Hong Shao Cai Shao Zhi Ti Pang