Stewed braised pork trotters, fried sugar color is the foundation, this "1 red and 2 white" is the soul, the New Year to eat too fragrant
The Spring Festival is approaching, every household has begun to prepare Chinese New Year's Eve dishes, this Chinese New Year's Eve dishes on the table, if there are no hard dishes, then there is no New Year atmosphere! Among the Chinese New Year's Eve dishes of northerners, pig's trotters are a dish that must not be missing, from childhood to adulthood. As the saying goes, "Eat pig's trotters in the New Year, and make money in the next year", because the meaning is beautiful, the taste is delicious, and the elderly and children are very fond of eating.
Many female friends know that this pig's trotter not only tastes good, which is rich in collagen, which can help our skin become more and more firm, usually eat some pig's trotters, which can also help us to beautify our beauty. To say that pig trotters are the best way to eat, then Xiaoning thinks that non-braised pig trotters are nothing, the color is red and bright, the aroma is strong, stewed in a pot a few years ago, when eating it, take it out and heat it up, whether it is a family banquet or eat it yourself, it is a very good choice.
There are often fan messages in the background asking: Xiaoning, why does my stewed pig's trotter have a fishy smell? Also ask why the braised pig's trotters I made are white in color? Today Xiaoning will share a small trick of braised pig's trotters, as long as you add this "1 red and white", your stewed pig's trotters are not only red and bright in color, but also do not have any fishy taste, whether it is cold or hot, they are delicious!
<h1>【Braised pork trotters】</h1>
<h1>ingredient:</h1>
Pig's trotters, green onion, ginger, rock sugar, cinnamon, star anise, galangal, tangerine peel, nutmeg, white nutmeg, white root, grass fruit, soy sauce, braised soy sauce, salt, cooking oil, curd milk.
<h1>Preparation method:</h1>
1. Clean the pig's trotters, dispose of the remaining pig hair, and then open a dish on the back to facilitate the taste.
2: Cook in cold water, add cooking wine, green onion and ginger slices, boil on high heat and cook for 3-5 minutes, fish out the cold water. This step can not only remove the foam on the surface of the pig's trotters, but also help the pig's trotters taste more Q-bomby.
3, braised pig's trotters are indispensable to the step of frying sugar color, so this step is the foundation. First, pour an appropriate amount of cooking oil into the pot, then prepare a handful of rock sugar cold oil under the pan, turn on low heat and slowly stir-fry.
4, wait until the rock sugar slowly melts will see the pot begin to bubble, when the big bubble becomes small bubble, the color will change from light yellow to the golden yellow as shown in the figure, at this time we if we do pulled apples, plucked sweet potatoes, you can directly out of the pot, but the braised dishes are not strong enough.
5, low heat continue to boil, wait until the color in the pot is amber, as shown in the state shown in the picture, then it is necessary to carefully observe, when the large bubbles in the pot become small bubbles, quickly add a spoonful of boiling water to stir, and then boil for 1 minute, that is, we want the sugar color, the sugar color is directly poured into the pressure cooker for later.
6: Prepare the brine packets: green onion, ginger pieces, cinnamon, star anise, galangal, tangerine peel, nutmeg, white nutmeg, white root, grass fruit, put it together in the pot. Here the small idea is "2 white", white and white zhi, these two spices are pig's trotters without fishy taste of the small trick, white cocot to fishy and greasy effect is very significant, but also to add flavor to the ingredients, it itself is an important material for the preparation of five-spice powder, thirteen spices, generally white cocot to match with bai zhi taste better, but the amount is too large there will be bitterness, so 1 kg of ingredients with 1-5 grams can be.
7, add an appropriate amount of water to the pressure cooker and mix well, put the pig's trotters in, add the appropriate amount of salt and soy sauce to taste, the appropriate amount of braised soy sauce to improve the color, and finally the second little trick, add "1 red" to the soup, that is, curd milk. Curd milk can help stewed pig's trotters to be more red, shiny and shiny in color, and more appetizing to eat. Cover it and simmer for 50 minutes to 1 hour.
8, an hour later, our braised pig's trotters are ready, open the lid full of fragrance, it is obvious that the pig's trotters have shown a soft rotten and deboned state, just look at it and drool.
Want the color of the pig's trotters red and bright appetite, soft rotten boneless no fishy taste, first of all is to open a dish on the back of the pig's trotters, and then remember to add "1 red and 2 white", that is, red curd milk, white Zhi and white coco, so that the stewed pig's trotters are soft and rotten, whether it is cold to eat or hot to eat, there is no fishy smell, like friends hurry to try it, do a good job after the New Year's table is a big hard dish with full color and flavor!