Gourmet Jun has always been a person who loves to eat meat, it may be because when he was a child, he watched too many martial arts movies, especially envied the chivalrous warriors' dashing life of drinking in large bowls and eating meat, drinking and eating food Jun is not very good, but eating meat can ah!
Recently, the gourmet jun has been hungry for Chengdu's specialty , the old mother's hoof flower, which is very grounded when you hear it.
In the past, on the streets of Chengdu, there was a mother-in-law who carried a burden to sell hoof flowers on the street, and everyone thought it was very delicious and often bought it. After a long time, they became familiar with each other, and everyone called this hoof flower "Old Mother's Hoof Flower", and this kind name has been used until now.
Now when you go to Chengdu again, you can see the streets and alleys, and there are shops of old mothers and hoof flowers everywhere, and these shops are actually opened by different bosses.
Usually, most of the pig's trotters we eat are brine, because this way it will not appear greasy. The essence of the old mother's hoof flower is to stew until the soup is milky white, and there must be kidney beans, which look very nutritious and not greasy at all.
Old Mother Hoof Flower
Pig trotters 500g / kidney beans 100g
Cooking wine 30g / salt 5g
Pepper/pepper/ginger/shallot to taste
1. Soak kidney beans in advance, wash and soak the pig's trotters for 1 hour, put the pot in cold water, add cooking wine and ginger slices and cook for 5 minutes, then remove and rinse the blood foam.
2. Bring water to a boil in a saucepan and place the trotters on high heat for 30 minutes. (This step must use boiling water, so as to cook a milky white soup, the amount of water should be sufficient, adding water in the middle will affect the taste of the hoof flower)
3. After 30 minutes, put the soaked kidney beans and peppercorns into the soup, cook for about 1 hour on medium heat, until the soup turns milky white, add a little pepper and salt to taste and taste.
In the process of stewing the hoof flowers, we can take time to make the dipping sauce. Chengdu people eat hoof flowers and like to prepare 2 kinds of dipping dishes, namely dry saucers and oil saucers.
The oil dish is more suitable for friends who can't eat spicy, because the wrapping of grease can make the spicy taste less exciting. The dry saucer tastes spicy, and the production is more exquisite, the dry dish made by the Sichuan people uses authentic sea pepper noodles, and the gourmet jun only prepares ordinary chili powder
Five-spice powder 5g / paprika 5g / cumin powder 5g
Cooked peanuts 20g /salt 3g
White sesame seeds to taste
1. Making oil saucers is very simple, just make them according to your own taste, stir well with soy sauce, aged vinegar and spicy seeds, sprinkle a handful of coriander, and the fragrant but not spicy oil saucer will be ready.
2. Pour the five-spice powder, paprika, cumin powder, cooked peanuts and salt into the blender and crush, then pour in the sesame seeds and stir well, this is the home-style version of the hot pot dry sauce dipping sauce, dipped in everything is particularly fragrant.
Try two kinds of dipping sauce dipped in the old mother's hoof flower to eat, and sure enough, the dry dish is a little spicy. The oil dish is sour and spicy appetizing, and the dry dish is full of flavor, all of which have advantages, and everyone can choose their favorite flavor to make.
After being simmered for a long time, the hoof flowers have become very soft and sticky, and they melt in the mouth when eaten. The grease has all been melted into the broth, so the meat is not greasy at all, but it feels particularly Q-bomby when biting the hoof tendons.
Kidney beans have been cooked very badly, the taste of the rustle is particularly delicious, have you been hungry by the food king? Feel like doing it! The practice of dry dishes and oil dishes is also suitable for eating hot pot at home.