The autumn wind was cold and windy, and the unconscious wit of the body when I went out found that the fat on my body was not enough. Today Shang Yao recommends a hard dish to everyone, eat meat and raise fat without fear of cool breeze.
Red grilled elbow is a specialty of our north, with a long history, household names, festive feasts, all choose. The elbow melts in the mouth, the texture is tender and rotten, the color is rosy, the original taste, the rich and mellow, the fat is not greasy, and the feast is delicious.
The traditional "red grilled elbow" to choose less meat and more oil pig elbow, through the soup boiling, frying, grate grilled three processes made, belongs to the big oil and greasy dishes, but now most people are disgusted with greasy, this dish has also been improved, replaced by the meat tight oil less pig elbow, but also added "water, cleaning, steaming" three steps, the dish color is bright, the taste is rich and not greasy.
Red grilled elbows are not often eaten, but it is an indispensable hard dish at the banquet, and its production process is very elaborate. The material is made of superior pig front elbow, and the elbow goes through multiple processes such as boiling, boiling, steaming, and grilling, and after cooking, it can reach a state of dispersion and immortality, which is still a test of the skills of the hotel's chefs.
Accompanied by the sound of grunting water boiling and bubbling, fishing out when cooking on high heat until the meat is thick, fishing elbows are also exquisite, fishing with chopsticks, piercing through means that the elbows have been boiled and can be out of the pot.
Will there be friends who wonder what this red pickpocket elbow means?
Shang Yao told everyone that in fact, the process of putting it in the bowl is called "red grill", after the soup is poured into the bowl, the bowl will be sealed into the steamer, before people are using bowl sealing paper, now use plastic wrap, this process can prevent distilled water from entering the bowl to affect the overall taste. If you want to make this dish in the future, you can get this little tip that Shang Yao said
The elbow can be out of the cage in about forty minutes, and after a second taste, the smell of the elbow fills the kitchen, the home, and even the whole building.
After the cage is buckled in the bowl, the shape is very beautiful, and when you touch it gently, the plump and fat skin is slightly shaken and elastic. Add fungus, shredded red pepper, spinach, garlic sprouts, coriander, etc. to the original soup, pour a little sesame oil on the pot, put a little old vinegar, pour on it, and a delicious red grilled elbow is made.
No matter what kind of banquet, as soon as Shang Yao's red elbow was on the table, everyone rushed up and couldn't wait to taste it. Gently flick a chopstick into the mouth, soft and juicy, fat but not greasy, the more chewy the more fragrant, appetite increased. Eating a large piece of elbow meat and flower rolls with the juice of the original soup, I don't think about how beautiful it is
Autumn breeze
Come to Shang Yao and order a red grilled elbow
Mellow and intense, warming the heart and stomach
Wouldn't that be beautiful