Hello everyone, I am Junjie Food Show, today to share with you, the commercial version of the three non-stick pig's trotter practices. Many friends know that there is a family in Zhoukou, and Deng Cheng's pig's trotters are particularly famous. I have friends who have also paid to study, and now I have been working in a shop. First of all, I said about Dengcheng pig's trotters, I have eaten a few times, today the boss bought four more, spent about 120 yuan, I tasted it again, and compared it for myself. Because I had eaten it twice, I still felt the same taste, and his only flaw I felt was that the smell of the pig's trotters had not been removed cleanly. However, many people say that it tastes good, which is what humans call the difficulty of reconciling. Its characteristic is that the salt taste is very sufficient, which is what everyone calls salty and tasteless. Even the kaifeng chicken is also very salty, and its taste is very heavy. Today to share with you in detail the practice of three non-stick pig's trotters, the so-called three non-stick, the so-called three non-stick is not sticky hands, non-stick teeth, non-stick plates, pig's trotters taste is crispy, in fact, I tell you about it, the so-called three non-stick, in fact, is to eat after the cold. How you eat after it is cold, you will not stick your hands and will not stick your teeth.
I also went to several stores to investigate, Deng Cheng's pig's trotter practice, some partners have colors, and some halogen is the true color.
In fact, the general taste is the same, but some add color, some have no color, if you want to build a color, then add a little yellow gardenia can be.
No matter what kind of brine dish we first have to match a six, to add flavor, in fact, to put it bluntly, it is the method of white brine that I introduced before.
This recipe can be saved by screenshots. You can also use this ingredient to make bucket chicken, and saltwater duck can also use that soup.
Choose pig's trotters do not choose black, we try to choose good color, fresh pig trotters, soak in water for half a day or overnight, completely remove the blood of pig trotters, as far as possible to remove the odor of pig trotters. Use a kitchen knife to slice the middle part of the pig's head, which will help our pig's trotters to be more complete and better-looking.
With the spices we soak in water for half an hour, or 3 to 5 minutes to remove the impurities of the spice itself and a pigment of the spice itself. This step is crucial, otherwise the pig's trotters will turn black. Try to keep the spices out of color and put them in a gauze bag for later.
Add an appropriate amount of water to the bucket. Try not to pass the pig's trotters, the amount of water, flexible mastery, salt and no specific proportion, we have to try to put salt, must be salty, eat to eat delicious, there is a taste, is what everyone says salty and tasteless. Add the right amount of salt, a little rock sugar, umami treasure, chicken powder to the broth. If possible, try to stew the pig's trotters with pork bones, so that the taste will be better.
After the brine soup is boiled, we go down to the pig's trotters, the pig's trotters must be in the pot when the pot is opened, the pig's trotters are heated and contracted, must be simmered slowly, must not be opened, if the fire is too big, the pig's trotters are easy to break and form.
Simmer for an hour and a half, and then soak for half an hour, some merchants are brine the first night, the next morning fishing, soaked overnight, the pig's trotters will be bigger and fatter, can improve profits.
After the brine is good, the pig's trotters are fished out, do not brine too bad, too bad if the pig's trotters are not counted, after fishing out, while hot on the surface of the pig's trotters smeared with vegetable oil or sesame oil, the oil can prevent oxidation, prevent blackening, so that its color remains consistent?
If you want the pig's trotters to have some color, you can add the right amount of yellow gardenia to the bag, which is used to adjust the color. After cooling, put it in the safe with plastic wrap and take it as you go. Very convenient and very delicious.
In fact, everyone knows that the so-called three non-sticks are actually eaten after the pig's trotters are cold. He is not sticky, if it is hot to eat, it will be stained, according to this method to make the pig's trotter skin is crisp, there is a place with a little maltol, or pork flavor paste. In fact, his approach is very simple, using a way of white brine, my homepage has a suitable family cooking video, all are practical dishes, if you are interested, you can pay attention to me and learn from each other. Whenever I have time, I will share my cooking experience with you. The next time we see each other, remember to follow me.