When I went to buy dumpling skin last night, I saw the elbow promotion, the price of 11 pieces is still quite cost-effective, just the child said the other day that he wanted to eat braised elbow, so he picked two smaller ones and spent 50 yuan. One caters to the taste of the children and prepares to braise it, and the other one grills it. I think roasted elbows are more delicious than braised ones, the skin is crispy, the oil is moist, the greasy feeling is reduced, whether it is cumin or spicy, depending on which one you like. In order to take care of the taste of children, this time it is cumin flavor, speaking of cumin is really a universal spice, and barbecue is a perfect match.
Grilled elbow is not good, mainly or how to burn, because the elbow is relatively large, you need to use a pressure cooker to stew and then bake, if you bake directly, the skin may be burned inside is not cooked, and if the inside is not soft and sticky, the final taste is not delicious. I usually make braised elbows first, stew soft sticky flavor, add another roasting step, the final finished product is tender on the outside, the taste is superb, so be sure to follow the steps to braised first and then sprinkle cumin powder baking.
When baking, it can also be cut into small pieces, and the skin is upward, which not only saves time, but also is convenient when eating. Or like me, it's okay to roast it whole and slice it and eat it.
It's Christmas and New Year's Day, and it's also a great treat to make this roasted elbow dish. Although there is no shortage of food now, there must be a sense of ritual for the festival.
【Cumin roasted elbow】
Ingredients: 1 pork knuckle, 10 grams of ginger, 1 green onion, 2 dried chili peppers, 2 garlic, 25 grams of Migmat Premium Light Soy Sauce, 15 grams of McDamé Rock Sugar Dark Soy Sauce, 10 grams of brown sugar, 10 ml of vinegar, appropriate amount of cooking wine, cumin powder cumin grains.
Simmer for 50 minutes, then open the lid and cook for another 15 minutes.
method:
1. Ingredients. A slightly smaller pig's elbow, 2 pounds is not too much look.
2, first blanch the elbow, cold water into the pot, add cooking wine, boil and then cook for about 10 minutes, at the beginning there will be floating powder, wait until the soup becomes a little clearer after turning off the heat.
3: Wash the surface blood foam and other impurities on the elbow after blanching, and set aside.
4, the materials needed for burning elbows, onion, ginger, garlic dried peppers and brine packages, are commonly used at home, put a little brown sugar, color is more beautiful.
5: Put the elbow into the small C chef's machine, add soy sauce, dark soy sauce, onion, ginger, garlic dried pepper and brown sugar, add the water that is almost past the elbow, and cover with a pressure cover.
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6. Select the braised pork trotter program, set the time flavor for 50 minutes, pressure 70Kpa, and start stewing the elbows.
7: After the time is released, open the lid and cook for another 15 minutes, collect the juice and color.
8: Stew the pork knuckles, fish them out and put them on a plate to dry the surface, sprinkle with cumin powder and cumin grains.
9, small C chef machine remove the stirring stick, replace the basket, put the pork knuckle in, the best pad on the tin foil below.
10: Change the baking lid, set 180 degrees, bake the baking program for 15 minutes, until the surface is browned.
1, the elbow before cooking, blanched water, can remove the odor, the finished product is more delicious.
2: After stewing, open the lid and cook for a while to collect the juice and color.
Do you like this super delicious hard dish grilled elbow? Welcome to the end of the article.
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