Sweet and sour pork cartilage
Pig cartilage: 100
Crushed garlic: 1.5
Ginger puree: 2.2
Water: 30
Potato starch: 4
Salt: 1.2
Sugar: 8.8
Glucose:1
MSG: 0.8
High Heat: 0.6
Phosphate: 0.36
Baking soda: 0.3
Tomato sauce: 30
Wei Lin: 1
Niulanshan: 1
White vinegar: 1.3
Taste of extreme freshness:1
The whole process is 0-10 degrees Celsius.
How to make pork cartilage delicious.
Pork cartilage, an ingredient that has become a favorite of many food lovers due to its rich collagen and unique taste. Whether it is stewed, braised or stir-fried in sauce, pork cartilage can show different flavors. As a WeChat public account editor, I will take you to understand how to make pork cartilage delicious and satisfy your taste buds.
First and foremost, it is crucial to choose a high-quality pork cartilage. Fresh pork cartilage is pale pink in color, non-greasy and elastic, so that the pork cartilage retains its best taste after cooking. When buying, you can ask the merchant for fresh pork cartilage, and avoid choosing dark colors or peculiar smells.
Before preparing the pork cartilage, it is recommended to soak it in clean water for a while to remove blood and impurities. Then, rinse with water repeatedly to ensure that there is no unwanted fishy smell. In this way, the processed pork cartilage is more suitable for making delicious dishes.
There are various ways to cook pork cartilage. One of the most classic recipes is braised pork cartilage. First of all, blanch the pork cartilage to remove the smell, remove and drain. Then, add an appropriate amount of oil to the pan and stir-fry the sliced ginger and minced garlic until fragrant. Next, add the pork cartilage and stir-fry evenly, add light soy sauce, dark soy sauce, sugar and an appropriate amount of cooking wine to taste. Finally, add water to cover the pork cartilage and simmer over low heat until soft and flavorful. The braised pork cartilage is bright red in color, fragrant in taste, and the meat is smooth and tender, which is mouth-watering.
Another very popular practice is to fry pork cartilage with sauce. Blanch the pork cartilage and cut it into small pieces for later use. Heat the pan with cold oil, add the chopped onion, green pepper, red pepper and other ingredients and stir-fry until fragrant, then add the pork cartilage and stir-fry well. Next, add an appropriate amount of bean paste, soy sauce and a small amount of sugar, and stir-fry well. Finally, add a little water, cover the pot and simmer until tender. Pork cartilage in sauce has a strong flavor with a slightly spicy texture, which is especially suitable with rice.
In addition to the above two common practices, pork cartilage can also be used to make soups. Pork cartilage stew can both add richness to the soup and make it more nutritious. You can add some health materials such as wolfberries and red dates, and stew them slowly, which is delicious and has high nutritional value.
Whichever method you choose, the key is to control the handling and seasoning of the pork cartilage. Hopefully, these delicious recipes of pork cartilage will add a beautiful sight to your table. Try it and let the pork cartilage give you an unforgettable and delicious experience at a family dinner!
Braised pork cartilage
Ingredients: pork cartilage, green onions, ginger and garlic, star anise, cinnamon, peppercorns, rock sugar.
Method:
1. Heat a little oil in a casserole, add ginger, onions, garlic, star anise and cinnamon and stir-fry until fragrant, then pour out for later use. Add a little oil to the pan, add rock sugar and stir-fry over low heat, stir-fry while stir-frying until the amber syrup is in a state, pour in the pork cartilage and stir-fry.
2. Add half a bowl of Huadiao wine and an appropriate amount of salt to taste, pour in the fried ginger, shallots, garlic, spices and boiling water and simmer over low heat for 90 minutes. Finally, strain out the soup, add a little sugar, cook over high heat until thick, add pork cartilage and stir-fry to reduce the juice.
Tips: If you don't fry the sugar, you can add soy sauce and a little red yeast powder.
The aunt next door does this with the pork cartilage, which is crispy, tender and refreshing, fragrant and delicious, and delicious to satisfy cravings
Let's take a closer look at the process of making this delicious dish, its taste characteristics, and how to eat it. At the same time, I will introduce a few other classic home-cooked dishes that will make you more culinary in the kitchen.
In addition to the small fried crispy bones, there are many delicacies in the home-cooked meal that are worth trying. For example, braised pork, fish-flavored shredded pork, sauerkraut fish, etc., each dish has its own unique flavor and cooking skills. Next, let's explore the production process and characteristics of these delicacies!
First, let's learn how to make a delicious dish of braised pork.
Braised pork is a classic in Chinese home cooking, and its meat is tender and sweet, and it is loved by people. The key to making braised pork is to master the combination of heat and seasoning. First, choose pork belly with a certain amount of fat and cut it into evenly sized pieces. Then, pour an appropriate amount of oil into a hot pan, add an appropriate amount of sugar, and fry until the sugar is reddish-brown. Next, add the sliced pork belly and stir-fry until the surface is brown. Add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, ginger slices, green onions, star anise, cinnamon and other seasonings, stir-fry evenly. Finally, add an appropriate amount of water, bring to a boil over high heat, turn to low heat, and simmer for about 1 hour until the meat is soft and flavorful.
Next, let's learn how to make a classic dish of fish-flavored shredded pork. Fish-flavored shredded pork is a classic Sichuan dish in Sichuan cuisine, with a unique taste, fresh and refreshing, spicy and delicious. The key to making fish-flavored shredded pork is to master the combination of heat and seasoning. First, the pork tenderloin is shredded and marinated for a while with cooking wine, salt, and starch. Then, mince the garlic and ginger, soak the chili pepper and cut it into sections. Next, pour an appropriate amount of oil into the pan and stir-fry the chopped pickled chili, minced garlic and ginger until fragrant. Then, add the marinated shredded pork and stir-fry until browned. Add an appropriate amount of Pixian bean paste, sweet noodle sauce, vinegar, sugar, chicken essence and other seasonings, and stir-fry evenly.
Finally, add an appropriate amount of water starch to thicken, stir-fry evenly and then remove from the pan.
Finally, let's learn how to make a delicious sauerkraut fish. Sauerkraut fish is a Sichuan dish with sauerkraut and fresh fish as the main ingredients, and its taste is delicious, sour and spicy, suitable for the taste of the public. The key to making sauerkraut fish is to choose fresh fish and sauerkraut, and master the combination of heat and seasoning. First of all, the fresh fish is scaled, gutted, washed and cut into pieces, and marinated in salt and cooking wine for a while. Then, cut the soaked sauerkraut into pieces and set aside. Then, pour an appropriate amount of oil into the pan, add the marinated fresh fish pieces and fry them until golden brown on both sides, remove them and set aside.
Sauce fragrant cartilage, Korean-style spicy stir-fried pork cartilage, spicy pork cartilage iron plate baked rice
The practice of sauce-flavored cartilage
Material:
400 grams of pork cartilage (the parts on both sides of the ribs), appropriate amount of water, 50 grams of miso paste, half a piece of ginger, 20 grams of soy sauce, 30 grams of mirin or cooking wine, 5 grams of sugar, a little salt, 2 grams of yellow mustard sauce.
Method:
1. After buying the ribs, cut out the crispy parts on both sides of the ribs, which are the cartilage. Cut the cartilage into 7 or 8 pieces of width, put it in a pot, pour water over the cartilage, and bring to a boil over high heat.
2. Turn off the heat when the water boils and the blood foam floats out.
3. Remove the cartilage, rinse off the foam attached to it in warm water, and set aside.
4. Remove the ginger, cut it into large slices, and chop it a few times with the back of a knife to make it loose.
5. Put the cartilage flat in a pressure cooker, pour warm water, and the water surface is only 60 or 70% of the cartilage.
6. Place the ginger on top and bring to a boil over high heat.
7. When the water is boiling, turn the heat to medium and start adding the miso paste, stirring as you set it to dissolve well in the hot water.
8. Pour in mirin or cooking wine and stir a few times.
9. Pour in soy sauce and the stewed cartilage will be easy to color.
10. Sprinkle 5g of sugar and stir well with a spoon. Taste the saltiness of the soup, and if it is not enough, add a little salt, and the salt in the general miso sauce is enough.
11. Cover the pressure cooker, turn to low heat and press for 25-30 minutes.
12. After turning off the heat, after the gas in the pressure cooker is safely discharged, lift the lid and there is a lot of oil slick inside. You can wait for the oil to cool and solidify, scoop it out with a spoon and throw it away, then heat the cartilage, and serve it with yellow mustard sauce.
Tips:
1. After simmering in a pressure cooker for 25-30 minutes, the cartilage will have the same texture as beef hoof tendons, and it will taste elastic, no longer the crispy and raw texture we have eaten before before and can only be swallowed by chewing. If you continue to simmer for another 5-10 minutes, the cartilage will taste a bit like sea cucumber, which is particularly soft and elastic.
2. When seasoning the cartilage, there is a limit to both because miso paste and soy sauce are added, so there is basically no need to add salt. You can also use a spoon to taste the saltiness of the soup and add a pinch of salt if it is not enough.
3. Tips for reducing oil and eating meat healthily: Lift the lid of the pressure cooker, you will find that there is a lot of oil slick in the pot, you can wait for the oil to cool and solidify and scoop it out with a spoon and throw it away, and then heat the cartilage to eat, so that there is no greasy feeling at all when you eat again, and 90% of the oil is glimpsed out.
Korean-style spicy stir-fried pork cartilage
Raw material:
Shih Tzu cartilage granules 300 grams
1 green pepper
Onion 1/4 pcs
1 handful of garlic (as you like)
Kimchi Two large slices
1-2 tbsp paprika
Light soy sauce 1 tablespoon
Salt to taste
Oil to taste
Method:
1. The cartilage grains are quick-frozen, and when they are not completely thawed, cut into very thin slices2. Marinate the sliced slices with chili powder and salt for 15 minutes3. Shred the green peppers, onions and pickles, and slice the garlic
4. Put a little oil in the pan and fry the cartilage until it is half-cooked and pick up
5. Add all ingredients to the pan and stir-fry until fragrant
6. Add the cartilage and stir-fry together, add the light soy sauce
7. Season with salt and paprika
Spicy pork cartilage baked rice
Spicy pork bones, selected high-quality pork cartilage, pork cartilage after a long time of stewing, so that the cartilage inside is crispy but not rotten, so that the meat tastes a little crispy. Pork cartilage is paired with Sichuan cuisine, which is commonly used to taste spicy, spicy and thick, salty and fragrant, and the taste is even more.
Materials
Cooking Pack 1: Spicy pork cartilage 170g (1 pack)
Cooking Pack 2: White sauce 60g (half packet)
Cooking Pack 3: Mixed Cheese 40g (1/5 packet)
Bring your own accessories: green and red peppers appropriate amount
Self-prepared excipients: corn kernels appropriate amount
Steps
1. Put the cooking bag in boiling water and boil with the packaged water for 10 minutes
2. Cut the heated ladle and pour it over the rice
3. Spread the mixed rice evenly in a baking sheet
4. Sprinkle the white sauce evenly over the rice
5. Sprinkle green and red pepper corn kernels in turn, cover the surface with cheese, spicy pork cartilage, baked rice on an iron plate 6, turn up the oven to 220°C and bake for 15 minutes
7. Take it out and enjoy after baking
This pot of soup is a big loss if you don't give it to your family, one moistens the lungs, two strengthens the spleen, and three strengthens the bones, which is light and nutritious
In autumn and winter, the weather is dry, and the human body is prone to symptoms such as dry mouth, dry skin, and cough.
At this time, drinking a bowl of steaming soup can not only replenish water, but also moisturize the lungs and spleen, enhance resistance, and make the body healthier.
Especially for middle-aged and elderly people, autumn and winter nourishment is very important, because their body functions are gradually declining and need more nutrition and maintenance.
Yam tube bone broth is a perfect soup for autumn and winter, it is simple to make, but the effect is remarkable.
Yam is a kind of Chinese herbal medicine, which has the effects of tonifying the spleen and invigorating qi, moistening the lungs and relieving cough, strengthening the kidney and astringent essence, etc., which can regulate the body's endocrine, enhance immunity, and delay aging.
The barrel bone is the leg bone of the pig, which is rich in protein, calcium, phosphorus, iron and other nutrients, which can supplement calcium and strengthen the bones, nourish yin and moisturize dryness, and nourish blood and beauty.
The two can be stewed together, which can synergize each other to form a nutritious and delicious soup, which makes people warm their hearts and stomachs, and feel comfortable.
Below, I will introduce you to the method of yam tube bone broth, so that you can easily make this delicious soup at home, and give yourself and your family a warm autumn and winter.
★★★ Yam tube bone broth ★★★
Prepare ingredients: 800 grams of pork barrel bones, 300 grams of yam, appropriate amount of wolfberry, and a piece of ginger.
1. Buy fresh barrel bones from the market, let the boss help chop them, and then put them in a basin and add a small amount of flour and water.
2. Mix the flour and water and the barrel bones evenly by hand, the oil of the barrel bones is relatively high, we add flour, you can adsorb the dust and dirt on the surface of the cylinder bones, so that the cleaned cylinder bones will be cleaner.
3. After the flour and cylinder bones are evenly mixed and mixed, you can add more water to rinse the flour.
At this time, you can also see that our water is very dirty, which is the blood and impurities in the bones.
4. Clean the barrel bones and put them in the pot, and add an appropriate amount of ginger slices.
5. Add more water to the pot, and the amount of water should be slightly more, which is subject to the complete submerging of the barrel bone.
6. When the water in the pot is ready to boil, you can add a small amount of cooking wine to remove the smell.
7. After the water in the pot is completely boiled, don't rush out of the pot, first use a strainer to remove the foam, and then continue to simmer for 5 minutes, let the barrel bones be completely cooked, and then use a strainer to remove the cylinder bones from the pot.
8. After all the barrel bones are removed from the pot, put them aside for later use.
9. Clean the pot and re-add a small amount of lard.
10. After the lard is completely melted, you can put the boiled barrel bones into the pot and fry them slowly over low heat.
11. The barrel bones contain a lot of protein and calcium, we need to put them in the pot first, fry them slowly with lard, and fry the copper bones until they are golden on both sides, so that the excess fat in the barrel bones can be fried.
At the same time, it can also dilute the protein and calcium in the tubular bone faster. Therefore, the most critical step in stewing bone broth is that the bones must be fried in a pan before they start to simmer.
12. After the barrel bones are fried, you can add enough boiling water to the pot. Boiling water can not be added repeatedly, it is best to add enough at one time, otherwise it will be easy to dilute the fresh fragrance of the barrel bones if you add water again in the future.
13. When the water in the pot boils again, you can put this pot of barrel bone broth into another stew pot, if you have a casserole at home, it is best to put it in the casserole to continue simmering.
14. After the bone broth is changed to a saucepan, you can cover it and simmer on low heat for an hour.
15. In the process of stewing the bones, we can first clean the yam and then peel the yam.
16. After cutting the yam into hob pieces, put the yam into a bowl and add some water to soak and clean it, so as to clean the excess mucus in the yam and prevent the yam from changing color.
17. Next, you can put the yam into the steamer and steam it through water.
18. If you are not sure whether the yam is ripe, then you can use a chopstick to insert it into the yam and it can be easily penetrated, which means that the yam has been steamed.
19. When the time for stewing soup is up, you can add the steamed yam to the pot, then add wolfberries and a small amount of edible salt, cover the lid and continue to simmer for three minutes.
20. When the time is up, you can also sprinkle a small amount of chives into the pot for garnish, and our pot of yam tube bone broth will be boiled.
This is how to make yam tube bone broth, don't you think it's very simple? This soup is not only delicious, but also has a lot of benefits.
It can replenish the water and nutrients needed by the human body, enhance the body's resistance and immunity, and prevent and alleviate symptoms such as dryness and cough in autumn and winter.
It also moisturizes the skin, slows down aging, and gives you a more radiant complexion. It can also nourish the spleen and qi, strengthen the kidneys and astringent essence, and make your body stronger and healthier.
This soup is especially suitable for middle-aged and elderly people, as it can compensate for the decline in their physical functions and make their body and mind more comfortable and pleasant.
Autumn and winter are the seasons for drinking soup and nourishing. Yam tube bone broth is a highly recommended soup that is delicious, nutritious and effective.
You might as well try to make your own pot at home to give yourself and your family a warm autumn and winter. You will love this yam bone broth and feel the health and happiness it brings. Wishing you a happy autumn and winter and good health!