Yesterday's article said some unpopular things, that is, I sometimes say to everyone, I know that not many people love to watch, but I have to say something about it, because what we are talking about is snack entrepreneurship, only technology and recipes, without this part is incomplete.
So there are some things that we know are relatively niche, and we have to put them there, so that we can become a system, and after saying those, today I will talk about some popular things, to come to a favorite of mine: secret elbows.
When it comes to elbows, I'm afraid that the people who like it are a lot of people, because the soft and sticky texture is really not generally tempting, cold-cut wine, large bowls of rice, how to say it is a temptation.
The practice of elbow is also diverse, white cut, sauce brine, spicy and so on have their own characteristics, but people who will eat know that the essence of the elbow lies in the most infusive and most flavorful skin, this is good, basically is success.
What I want to introduce to you today is a secret elbow that I learned from a teacher, its own style, the reason why it is said to be its own style, because in the process of production, the brine, roasting, smoking these processes are combined together, with the brine into the taste, with the roasted grease, with the smoke to make a different fragrance, it can be said that the most important skin has worked hard, such a combination, do you say that the taste can not be outstanding?
Of course, the premise is that these processes can be used well to ensure the later effect, which requires a certain amount of technical experience, because after all, there is a saying on the food: the higher the threshold, the less the opponent, and the so-called secret system is of course not something that everyone can get started.
But I can write the core spice combination in the recipe today, and some other technical aspects may require some of our own practice, such as smoking that link, which requires some experience.
But not to say that you can't grasp all, this recipe is useless to you, it won't be smoked and can be decomposed, such as that brine, made to the same taste is very good, add more sauce can be sauce elbow, brine for a longer time, the last two links to remove on the line! Remember a phrase we often communicate, any method can be used flexibly!
First of all, this formula is said, everyone refers to how to use it depending on their own situation, but this finished product I have eaten, the effect is very unusual.
The best delicacy is the meal at home. Stir-fried cabbage, garlic yellow shredded meat, dried celery, green pepper meat slices, squirrel cinnamon fish, marinated beef slices, loach tofu soup
1. Prepare materials
1. Raw materials: 3 pork knuckles (about 3000 grams)
2. 11 kinds of spices (1-2-3-5)
Star anise 16 g
6 grams of sand kernels 8 grams of cumin
Cinnamon 5 g Cinnamon dial 4 g nutmeg 4 g
White Root 3 g Tangerine Peel 3 g Licorice 3.5 g Grass Peel 3 Cloves 2 g
3. Seasoning: 100 grams of green onion, 10 grams of ginger slices, 20 dried chili peppers, 50 grams of rice wine, 10 grams of rock sugar, 100 grams of column sauce, 50 grams of rib sauce, 100 grams of sweet noodle sauce, 50 grams of seafood sauce, 100 grams of sugar color, 30 grams of dark soy sauce, salt, 20 grams of chicken powder.
4, smoked material: sugar 50 grams, cypress sawdust 50 grams, tea leaves 10 grams, millet 10 grams.
2. Production:
1. Handle the pork knuckle cleanly, add salt and marinate for 30 minutes;
2, put in the brine with spices and spices, boil and then reduce the heat to brine for 1 hour, turn off the heat and soak for 1 hour, fish out;
3, put the marinated pork knuckle into the roast meat tile jar, bake with charcoal for 30 minutes, this method is the best, if there is no tool, you can bake it in an electric oven up and down 120 ° C for 20 minutes, until the grease can flow out;
4, the iron pot to dry the water, put in the smoking material, put the cooked elbow on the grate, cover and seal, ignite with medium heat, smoke for 3 minutes, wait for the smoke to turn yellow and turn off the heat for 2 minutes, open the lid and take it out to cool, brush a layer of oil;
5, the smoked elbow boneless, cut 0.2 cm thick slices, plate with a saucer, cucumber strips and dough cake on the table, the general sauce can be matched according to different tastes with 3 kinds, sweet noodle sauce sauce dish, garlic sauce dish, chili sauce sauce sauce dish.
The process I said is relatively brief, the reason is that the core content is a lot, the other is that this kind of process we have said too many times, mainly need to be understood in practice, in order to finally get!
Nature Gate Cuisine e Dao Ge Love the jianghu school of food, tell true stories, speak simple ideas, and make friends!