"Hemp powder elbow" is a traditional dish in Jinan, with local flavor. Because farmers raise pigs, the material is convenient, and the pork knuckle is soft and soft, which is extremely delicious after cooking, so a variety of delicious dishes have been created locally with pork knuckle as the main ingredient, such as "pot roasted elbow", "rock sugar elbow", "hemp powder elbow" and so on. Different ingredients can be used to cook a variety of pork knuckle dishes with different tastes. The "hemp powder elbow" mentioned here is made of pork knuckle meat as the main raw material, with sesame paste, mung bean starch, etc., and cooked through multiple processes.
After the previous introduction, it can be seen that hemp powder elbow belongs to the Lu cuisine system, and its unique flavor is fragrant, crystalline marinade, soft and fresh, refreshing and delicious. Not only the color is bright red, the taste is delicious, but also has a wealth of nutrients, pig's trotters contain protein and a lot of collagen, in addition to providing high-quality protein for the human body, but also conducive to skin beauty. In particular, the soft meat of the pig's trotters is more, soft and creamy, and the cooked hoof tendons are full of elasticity, chewy, and cannot be tired.
Friends who come to Jinan to play, must taste, the major hotels can eat, and if you can not go to Jinan's small partners do not be frustrated, the following Small Editor will teach the method to everyone, at home you can eat the authentic Jinan famous dish "hemp powder elbow".
Prepare ingredients: pork knuckle meat, clean walnut kernels, white beans, cucumber, mung bean starch.
Seasonings: shallots, cooking wine, peppercorns, salt, ginger, sesame paste, vinegar, garlic.
Production method: (personal preference, do not spray if you do not like)
Scrape the elbow meat clean, wash it several times with water to ensure that the ingredients are clean, then put it into the pot and cook it, cook until it is nine minutes cooked, fish it out, let it cool, then cut it into 4.5 cm long, about 2 cm wide, and about 1 cm thick pieces, and then put it into the pot, then add green onions, peppercorns, cooking wine, and fine salt to boil over high heat.
Slowly pour wet mung bean starch and sesame paste into the pot, stir in the stool, boil and pour into a bowl, let it cool and put it in the refrigerator to cool it to form hemp powder, then cut into small pieces.
Then use the wok, put in the clear soup, fine salt to boil the goji, and then add the shallots, cooking wine, ginger juice, shallot oil after mixing well to become a "white jade brine", let it cool and set aside, stir with sesame paste, clear soup, fine salt, vinegar, garlic mixed evenly into a paste, evenly smeared on the elbow, and then mix the elbow with the prepared hemp powder into the plate, walnuts, edamame, cucumber shredded on it, flower pepper with boiling water, pat flat in the middle, pour on the prepared "white jade brine" in advance.