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How to make spring cakes with soy sauce elbow rolls

After selecting the elbow, boil the blood foam in a cold water pan and fish it out. While it is warm, carefully use tweezers to remove the hair from the skin (this step takes me the most time, but also the most sense of accomplishment, this elbow is slippery by me. (then tie the elbows tightly with cotton thread.

Ingredients: 400 grams of flour, 400 grams of soy sauce elbow, right amount of oil, right amount of salt, right amount of carrots. Add a little salt to the flour and stir with warm water to form a floc. Let stand for 20 minutes with the dough. Make the dough into a medium-sized dough. Take two dough ingredients and roll them into round patches about 1cm thick. Brush a little oil on the two patches. Fold two pieces of dough on top of each other. Roll out thin again, turn into spring cake billet.

In another bittern pan, add an appropriate amount of clean water, put in brine bags, green onions, ginger and garlic cloves, bring to a boil. Remove the boiled pig elbow, rinse the surface with boiling water, put it into a stewed pot, and then add sugar, red wine and soy sauce in turn. Cook over high heat for 15 minutes, then change to low heat and continue to cook for 80 minutes. Turn your elbows every 20 minutes and season with salt when 9 minutes are ripe.

Ingredients: 400 grams of flour, 300 grams of boiled water above 70 degrees, appropriate amount of vegetable oil, spring cake side dishes: 1 elbow of sauce, 1 plate of fried vegetables, 1 plate of scrambled eggs, 1 pot of fried vermicelli with spinach. First boil a pot of water above 70 degrees, pour the flour into the mixing basin of the chef's machine, slowly add hot water and stir until the dough is kneaded well. Cover the dough with plastic wrap or put it in a plastic bag to relax for about 20 minutes.

Put this two-layer pancake on the bell and burn it on both sides until the color is slightly yellow. it is hot enough.

How to make soy sauce elbows more delicious?

1, sauce elbows [practice] clean up the elbows, add spring onions and ginger a little salt, boil in a pressure cooker until almost done. Remove the bones from another pot and add spring onions, ginger, garlic and pepper to give a fragrance. Add rock sugar, soy sauce, salt, fragrant leaves and nutmeg. Put the elbows in. Add the soup that just boiled the elbows.

2. Heat the wok and add the cooking oil. Add all the dry spices and stir-fry over low heat until the spices turn brown. Add boiled elbows and water in the saucepan, add spring onions and ginger, soy sauce, red koji rice, rock sugar and cooking wine, bring to the boil, add cooking oil and stir-fry seasoning oil. Simmer over medium heat for 15 minutes, then simmer over low heat for 2 hours, turn off the heat, add salt, cover and simmer for 5-12 hours to taste. Finished picture of soy sauce elbow.

3. Usually the elbows are raw and tied into rolls and then sauced. It is more difficult to tie the elbows when the sauce is ready, but the elbows are more tasty in this way. There is no problem to borrow two layers of gauze bags to tie them. Don't lose the bones, it must be stewed with elbow meat to make it more delicious. Yellow sauce is very salty, we must pay attention to the amount, light soy sauce do not put too much, do not need to put salt.

How to make delicious soy sauce elbows at home (6 delicious recipes for soy sauce pig elbows)

1. Heat the wok and press the bought elbow in a hot pan to remove hair. (it is safer than putting hair removal on an open fire.) see that the elbow skin turns yellow and put in clean water. Soak in water to remove the smell of blood, scrape off dirt from pig skin with a kitchen knife and blanch elbows and bones in a cold water pan.

2, practice 1: required materials: a pig elbow, onions, ginger, garlic and other appropriate amount. Clean the elbows first, then cook them with seasoning, remove them and let them cool. Then stir-fry the sugar color, put the elbows into the fried sugar color, and then add a variety of spices to burn to taste. Finally, remove the elbow and cool it into slices. Practice 2: wash the elbows and shave the hair and dirt, and then deal with the water. Then stir-fry the sugar and fry the elbows until golden on both sides.

Stew until the pig's elbow is done, remove it and put it on a plate, sprinkle with appropriate amount of steamed fish soy sauce. (8) put the pig elbows in a steamer and steam over high heat for 15-20 minutes. Braised elbow ingredients in sauce: pig elbow, light soy sauce, old soy sauce, fine granulated sugar, cooking wine, star anise, incense leaf, cinnamon, ginger, green onion, salt, five-spice powder.

4. Step: a. Wash the pig's elbow and blanch it in boiling water to remove the blood foam. b. Prepare the pan, add the right amount of oil, add spring onions, ginger and spices and stir-fry. c. Add the boiled pig elbow and stir well. d. Pour in the right amount of soy sauce, light soy sauce, cooking wine and rock sugar, add water without passing the pig's elbow. e. Bring the fire to a boil and simmer until the pig's elbow is well-cooked and the soup is thick.

5. Roast the pig elbow until the skin is golden, soak it in cold water and remove it, cut a knife in the elbow bar, blanch it in a boiling water pan for a while, rinse and cut green onions, rinse ginger and slice, cut garlic and set aside. Heat the pot, cook the wine with spring onions and ginger, add soy sauce and sugar, add water and add elbows.

What are the easy and easy ways to make Sliced Pork in Soy Sauce at home?

Cut a hole in the pork elbow with a kitchen knife, cut to the bone, add the right amount of water to the pan, put the pork elbow into cold water, boil over high heat, add a little white wine and James water for about 3 minutes. Blanch the pig's elbow with water, rinse it with clean water, and then use a kitchen knife or disposable razor to remove the hair that remains on the surface of the pigskin.

2 front elbows of pig, right amount of rock sugar, right amount of light soy sauce, one handful of pepper, one spoonful of cooking wine. Steps: wash the elbows, remove the pig hair, put cold water in the pot, put them in the elbow, boil them, remove the foam, rinse the elbows with hot water to control the moisture, and then carefully remove the remaining pig hair with tweezers. Heat the wok, add a little water and stir-fry over low heat until the sugar turns golden. Pour into a large bowl of boiling water, that is, sugar-colored water.

Put elbows, bones, stewed buns and old brine into the pot, add water, bring to the boil, and then remove the foam. Sliced Pork in Soy Sauce's practice step 5 add pepper, pepper, ginger, start stewing Sliced Pork in Soy Sauce step 6 light soy sauce old soy sauce to watch to add on their own, taste their own adjustment, because I have old brine, so add a little at a time. If there is no old bittern, then it's fine, just adjust it yourself. The raw extract is salty and light, and the color is always drawn.

Step: roast the pig elbow until the skin is golden, soak it in cold water and remove it, make a cut at the bone of the elbow, blanch it in a boiling water pan for a while, wash and cut green onions, rinse ginger and slice, cut garlic and set aside. Heat the pot, cook the wine with spring onions and ginger, add soy sauce and sugar, add water and add elbows.

Secret Sliced Pork in Soy Sauce raw material: 5000 grams of pig elbow meat with skin and bones. Spice formula: 15 grams of cinnamon, 15 grams of pepper, 15 grams of star anise, 10 grams of cumin, 10 grams of grass fruit, 10 grams of nutmeg, 10 grams of Sanai, 5 grams of male cloves. Seasoning: 500 grams of soy sauce, 500 grams of yellow sauce, 300-350 grams of refined salt, 150 grams of sugar, 100 grams of spring onions, 50 grams of ginger. Excipients: 200 grams of parsley with roots and leaves (or not).

Roll your elbows down, or not press them.

Hold it down. Press it when you roll your elbows, it tastes better and tastier. The most important step is to roll the elbows, one person is very difficult to complete, two people cooperate, one person roll meat and one person tie up is more convenient. If the elbow meat is too big, cut off some of it, otherwise it will be difficult to roll it up. Soy sauce elbow is one of the traditional Chinese foods, which is rich in nutrition, color, smell and taste. Beijing is famous for its Tianfu sauce elbows.

Put the elbow into the pressure cooker, add spring onion, ginger and garlic, seasoning bag, cooking wine, soy sauce, soy sauce, salt, sugar color, etc., add water that drowns the elbow, hot and cold. Press it for an hour, elbow. Can be pricked with chopsticks, can be easily pierced, that is, the meat has been soft rotten. If you still feel unsatisfied with the color of the elbow after adding the seasoning pressure cooker for an hour, I have a good idea here.

The most important one is to roll the elbows, which is difficult for one person to complete, and it is more convenient for two people to cooperate, and it is more convenient for one person to roll the meat and tie it up. If the elbow meat is too big, cut off some of it, otherwise it will be difficult to roll it up. Because of the high pressure in the pan, it is better to divide the bound elbows into two. Don't think that the elbows are so thick and thin now, and there will be plastic surgery steps later, so this step is to tie up the elbows firmly and don't scatter them.

Gauze, roll tightly tied with thread, the outside can also be wrapped in a layer of cling film, this is more hygienic. Finally, put layers of wrapped elbows on a stainless steel plate and press a particularly heavy stone on it for 10 hours. Untie the pressed elbows, cut them into thin slices with a knife, and dip them with mashed garlic, light soy sauce, vinegar and sesame oil. Note: it is best to do it in winter so that it will not deteriorate.

Eviscerate, must be to remove the bone from the middle of the elbow, can not destroy the shape of the elbow. The last knife, the knife from the separation of flesh and blood. Complete bones and elbows. Self-fried five-spice pepper and salt. Spread salt and pepper on the inside and outside of the elbows and marinate for 6 hours. if you like heavy mouth, you can put it longer. Arrange the shape, that is, a cylinder, then wrap it with gauze and fasten it with a rope.

Cover the pressure cooker and choose the spareribs. The default time is 40 minutes. The program is over. Pick it up and let it cool after cooking. If you use a cooking pot, turn the fire to a low heat after boiling for 10 minutes, cook for 30-40 minutes, depending on the size of the pig's elbow, you can easily penetrate it with chopsticks and turn off the fire.