Although my family is a family that combines north and south, due to living in the north for a long time, the diet is still biased towards the taste of the north. For example, this big elbow, the north is very bluntly called "elbow", and the south, especially in Jiangsu and Zhejiang, gave it a nice name - hoof.
The first time I knew that it was called HoofEd was at the age of 17, when I was fortunate enough to be selected as a member of the Beijing Sanhao Students Summer Camp and come to Wuxi suzhou to enjoy the great rivers and mountains of the motherland. It is completely different from the big elbow eating method in the north, which is cold and dipped in garlic vinegar; in the south, it is hot, and it is still sweet and salty. Eat it fiercely, it's delicious! After eating three or four bites, I feel tired.
The elbow flowers and elbow pieces in the north, because they are cold to eat, even if they eat one, they do not feel greasy, but from the perspective of health, we cannot be so "greedy".
Today, I will share my northern elbow with you, the method is simple, thrown into the pot almost no care, the time is longer and shorter is fine, the taste is not important, anyway, it is also to eat cold, and finally adjust a garlic vinegar juice, is the icing on the cake! It is also possible to make meat sandwich steamed buns and flatbread sandwich meat! My family's favorite big elbow, do this double fragrant, first put weight loss aside, to relieve hunger is important!
【Material】 1 front elbow
【Seasoning】 1 green onion, 1 piece of ginger, 1 piece of cinnamon, 2 pieces of star anise, 1 piece of fragrant leaves, 3 pieces of dried red pepper, 1 sand kernel, 3 pieces of nutmeg, 4 pieces of white fruit, appropriate amount of salt, appropriate amount of soy sauce, a little soy sauce, a little soy sauce, a suitable amount of water
【Dipping sauce】 Garlic, garlic, soy sauce, vinegar, chili oil
【Production】
1. Elbow deboning, elbow skin and flesh can be cut longitudinally, so that although it is not a complete barrel shape, it can be more flavorful;
2. The seasoning is ready, not limited to these, it can be adjusted with the taste, but not too much, to prevent too much seasoning and produce a traditional Chinese medicine flavor;
3. Put the elbow meat into a pot of cold water, bring it to a boil over high heat, the blood foam gushes out from time to time, and use an oil skimmer to skim off the foam to keep the soup fragrant; this process lasts about 5 minutes until the foam is skimmed clean;
4. Pour [seasoning], salt, soy sauce and a little soy sauce into the soup;
5. Bring the heat to a boil again and reduce the heat, cover the lid, simmer for about 2 hours, you can check several times in the middle, if the soup is reduced, you can heat the water;
6. Use chopsticks to prick the thickest part of the meat, you can easily pierce through the fire can turn off the heat, elbow meat do not fish out, soak in the soup for 2 hours, in order to absorb the soup flavor;
7. Cut a plastic bag, put the elbow meat skin down in the bag, the surface of the lean meat is more, you can use a knife to cut flat, so that the surface is flat;
8. Put the plastic bag up, so that the skin is all facing outwards, tighten the bag a little bit and turn it up, making it a spherical shape;
9. Until all the meat is wrapped in the skin, tighten the mouth, face down, put in a bowl, refrigerate for a few hours, set and make the elbow meat tight;
10. This is a well-formed elbow, round and very good, not worse than the takeaway;
11. Put the elbow ball all two pieces, don't look at the fat white flowers, but it is very salty, and after refrigeration, there is the taste of white cut meat, fat but not greasy, tender and not slippery, lean meat is also soft and chewy; it can be cut into thin slices and thick slices;
12. With garlic, minced green onion, balsamic vinegar, raw soy sauce, and a few drops of chili oil that can be eaten spicy, it is really very relieving!
1. The elbow meat is thick and not easy to taste, so the soup seasoning can be thicker, and it should be soaked for at least 2 hours after stewing, and it is delicious after sucking enough flavor;
2. After refrigeration, sliced and eaten, more fragrant and not greasy than hot, can be eaten directly, and can also be mixed with other ingredients such as cucumbers, peppers, carrots, perilla leaves, etc., which is a very clear home cooking.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, once an English teacher for 18 years, and now A "Kitchen for Love" home cook, food self-media, special original food author. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#What to eat in October ##吃在北京 #