Food starts with noodles

Xu Zhuo's words stunned Jianguo for a moment, and he asked curiously, "Why, do you want to eat elbows? Everyone eats elbows from the front legs, how can anyone eat the hind legs?"

Guo Xingwang, who came over to help, smiled: "The pig's front legs are called elbows, and the hind legs are supposed to be called knees, right? Can they be called elbows?"

Time was running out, and Xu Zhuo didn't have the time to talk nonsense with these two people.

Of course, he didn't want to choke his employees, otherwise Guo Xingwang would be speechless for a long time by saying "you are teaching me how to do things".

Xu Zhuo waved his hand and said, "It doesn't matter how you eat it, just tell me if it's available. If not, I'll go to the market and buy it."

Jianguo searched and found two hind elbows.

Xu Zhuo put it in a plastic bag, brought some ingredients to be used, and drove home to make it. Jianguo and Guo Xingwang were a little curious and didn't understand what Xu Zhuo was doing with the elbow of his hind leg.

No wonder the two were surprised, because most people eat elbows on the front legs, and few people eat elbows on the back legs.

The elbows of the front legs are small, the fat is thin, and under the skin is the fat and thin front legs, which is very enjoyable to eat.

But the elbows of the hind legs are different. The elbows of the hind legs are fat, with less lean meat, and the bones of the hind legs are thicker. It is very uneconomical to buy and eat.

But the simmered elbow in Tangshan is really the pork fat that everyone hates. After the cooked simmered elbow is served on the table, it is so rotten that it can be easily cut with a chopstick, even for toothless people. , can also be easily eaten.

And don't look at the fat of the pig, but it is not greasy at all, and the taste is smooth, which makes people never get tired of eating it.

After returning home, Xu Zhuo took out the two hind leg elbows and put them on the chopping board, and cut the elbows vertically along the thinner part of the meat with a kitchen knife.

Then take out the pork leg bone inside.

You can't have bones in stewed elbows, so you have to take off the bones first.

Two weeks after the elbows were completely deboned, Xu Zhuo spread out the elbows and soaked them in clear water. During the soaking, he specially put a heavier object on top of the elbows, so that the elbows could be shaped. , to facilitate the next cooking.

At the same time, after being squeezed, the blood in the elbow can be drained as much as possible.

After pressing his elbows, Xu Zhuo jumped over and started frying the sugar.

This dish uses sugar color, and it has to be used twice, so more sugar color should be prepared, so as not to make the elbows that are not enough in color and appearance.

Pour oil into the pan, then put a small bowl of rock sugar.

Xu Zhuo turned down the heat and began to fry slowly.

Soon, the rock sugar in the pot was fried, and then the sugar juice in the pot gradually changed color, and dense large bubbles appeared at the same time.

At this time, you have to continue frying until the sugar juice in the pot has no bubbles coming out, and the sugar juice is maroon at the same time.

When the stir-frying reached this level, Xu Zhuo poured a bowl of boiling water into the pot and stirred it twice with a spoon, so that the soup and boiling water were completely blended together, so that the sugar color was well-fried.

When the sugar color is fried, it must be mixed with boiling water, so as to make the pigment in the sugar juice active. In addition, the boiling water and the sugar juice can be fused together at the fastest speed without splashing.

But if you put cold water in, there is a high probability that the fried sugar juice in the pot will splash around the fryer, so avoid using cold water.

After the sugar color was fried, Xu Zhuo took it out and put it in a bowl to cool.

At this moment, the elbows were almost soaked, Xu Zhuo took the elbows out of the water, hooked the lean meat with a meat hook after controlling the water, then turned on the gas stove, and put the skin on the fire for a while.

This will not only burn the miscellaneous hairs, but also burn out the impurities in the pores of the pig.

After cooking, Xu Zhuo put the pork skin on the chopping board, first scraped off the blackened impurities on the surface of the pork skin with a kitchen knife, and then washed it in clean water.

Then start blanching.

The blanching of this dish is different from other dishes. For blanching other dishes, you only need to boil and skim off the foam, but for blanching the elbows, you need to cook the elbows thoroughly, and at the same time let the elbows have a deep flavor. Son.

The masters in Tangshan call this step cooking raw embryos.

There are not many ingredients used to cook raw embryos. Except for water, the rest are relatively common scallions, ginger slices, light soy sauce, dark soy sauce, cooking wine, broth, etc.

Xu Zhuo put these ingredients into the pot, added water and stirred it, then put the elbow skin down, and boiled it over high heat.

The point of this step is to have more water, which will not only make it easier to cook the elbow thoroughly, but also allow the impurities in the elbow to be completely discharged, making the taste and texture of the elbow better.

Chapter 1291 Good meal is not afraid of being late

After the water boiled, Xu Zhuo used a spoon to skim off the froth and continued cooking.

Do not cover the pot when cooking the elbow, so that the peculiar smell in the elbow can float out of the pot.

During this period of time, Xu Zhuo had nothing to do, and went to Li Hao and Lao Meng's live broadcast room to collect a wave of rewards, and at the same time invited everyone to Sifang Restaurant to taste roast chicken.

In order to complete the task, he had to put down his body and brush up his presence in the live broadcast room.

But when he did this, not many people believed it.

Because everyone felt that Xu Zhuo's accounts on various platforms must have been managed by professional operators, and every step he made and every post he made was made after serious discussions.

Therefore, although Xu Zhuo was very active in the live broadcast room, everyone felt that he was not himself, and he did not show much enthusiasm.

Those who were attracted by Xu Zhuo's big reward were more curious about Xu Zhuo's account, and kept asking if it was him.

After interacting with these people for a while, Xu Zhuo put away his mobile phone and began to pay attention to the elbow in the pot.

Cook the elbows in the pot for about 10 to [-] minutes. Don’t cook them for too long. If you cook them for too long, the skin of the meat will be easily boiled, which is not conducive to the subsequent coloring and cooking.

After 10 minutes, Xu Zhuo turned off the fire, then took out the elbow from the pot, and put the pork skin up on the tray.

After the elbow cools down slightly, moisture and oil will ooze from the skin, which looks like sweating.

At this time, you have to dry the liquid with a towel or kitchen paper, and then bring the sugar that has been fried before to color the skin.

You can’t wait for the pork skin to cool down before putting it on. In that case, the sugar color will not penetrate into the pores of the pig skin. You must dry the pig skin while it’s still hot, and then apply the sugar color evenly on the pork slices with a brush.

After doing this, proceed to let the elbows cool on a tray.

Taking advantage of this time, Xu Zhuo put a frying pan on another stove, heated it up, poured half a pan of peanut oil into the pan, and prepared to fry the elbows.

When frying the elbows, use as much oil as possible so that the fat will not splash out when frying.

The less oil in the pan, the more dangerous it is to fry the elbows, because there is a lot of fat in the skin and under the skin, which will explode violently in the oil pan, causing the frying pan to happen.

While the oil was burning, Xu Zhuo boiled another pot of water on the nearby stove.

The purpose of doing this is to remove the oil from the fried elbow later.

After the elbow is fried, there will be a lot of oil attached to the surface. If the oil is not washed off, it will affect the simmering of the elbow, and the taste of the elbow will be sticky, and it will be a bit sticky to eat.

And wash the fried elbow in boiling water, the hot water will destroy the collagen in the skin, making the skin of the elbow very tender and smooth, no longer sticky.

When the hot oil in the pan is almost [-]% hot, the elbows are almost ready to dry.

Xu Zhuo touched it, and when he felt that the elbow was not hot, he lifted it up and slid skin side down into the oil pan along the side of the pan.

As soon as the elbows were put into the pot, the hot oil started to boil violently. The color of the meat skin, which was originally colorless, quickly became darker, and at the same time, the surface of the meat skin began to blister and burn.

After the skin had completely changed color, Xu Zhuo took out the elbow with a colander and quickly threw it into the boiling water pot.

As soon as it was put in, some yellow grease floated out of the pot, which looked particularly dazzling on the water.

This immediately washed off the fat on the skin of the elbow, and then cooked for another 2 minutes. After the skin softened a little, Xu Zhuo took out the elbow with a colander and started to cook it.

Simmering refers to a cooking method in which food is cooked over low heat.

The focus of the simmered elbow that I made today is to simmer the top. It must be simmered slowly, so that the elbow will be crispy, soft and lubricated.

But before simmering, Xu Zhuo had to adjust the marinated soup for simmering the elbow.

The ingredients used to stew the elbow are very simple. Except for the onion and ginger, the rest are star anise pepper and sweet noodle sauce, and the broth that was used to cook the meat before.

The boiling water pot on Xu Zhuo's stove was poured out, the pot was reheated, and then a little sweet noodle sauce was put into the pot.

The sweet noodle sauce can increase the sauce flavor of the elbow, and at the same time, it can also make the elbow taste sweeter, which is much better than adding sugar.

In addition, sweet noodle sauce also has a coloring effect, so when making simmered elbows, noodle sauce is an essential ingredient.

After the noodle sauce was sautéed in the pot, Xu Zhuo brought over the boiled broth, first scooped up the onion and ginger in the pot with a slotted spoon, and then added the broth into the pot with a spoon.

Then, add scallion, ginger, pepper, star anise and salt, and pour the remaining sugar color into the pot.

After everything is ready, boil the soup in the pot on high heat and skim off the foam.

Then put the elbows in, cover the pot, reduce the heat to low, and start simmering.

Simmering elbows takes a long time, at least two hours.

So Xu Zhuo had nothing to do, and went to the study to play a few rounds of games. He didn't come out of the study until Yu Keke and Xiong Zai came home, and pretended to be busy preparing dinner in the kitchen.

It’s not enough to just eat elbows tonight, after all, elbows are too greasy, so in order to understand the greasy taste and to make this meal more enjoyable, Xu Zhuo specially made garlic eggplant to accompany today’s simmered elbows.

After the eggplant is ready, the elbows in the pot are almost cooked and ready to be taken out of the pot.

At this time, the elbow is almost semi-liquid, very soft, and will rot when touched. Therefore, in order to make the elbow look better, you must pay attention when it comes out of the pan. You cannot directly scoop the elbow out with a colander, but use a plate. just work.

The specific method is to use a colander to pick up the elbow in the broth, let the elbow float on the surface of the broth, then put the plate in, remove the colander, and let the elbow fall on the plate.

Then use a slotted spoon to hold the other end of the plate and lift the elbow out of the pan so that the integrity of the elbow is maintained.

After the elbow was brought out, Xu Zhuo brought a small basin slightly smaller than the plate, and then buckled the elbow into it with the skin facing down.

The purpose of doing this is to facilitate steaming, and to facilitate trimming.

Holding a kitchen knife, Xu Zhuo cut off all the elbow meat protruding from the basin along the side of the small basin. After trimming in this way, it will look better when the elbow is steamed and placed on a plate. .

After trimming, Xu Zhuo took a spoon, scooped up a spoonful of stewed elbow soup and poured it into the pot containing the elbow, and then put the small pot on the steamer drawer.

Then, he took out the other elbow, cooked it in the same way, and put it into the steamer to start steaming.

This dish is quite frustrating, not to mention Yu Keke, now Xu Zhuo is a little anxious to wait.

This kind of dish is really not suitable for cooking at night, it is too time-consuming, but who makes my daughter-in-law want to eat light tonight... Cough, I want to eat elbows.

Tsk, this is the first time I heard that elbows are connected with lightness, which made Xu Zhuo not know where to start.

Chapter 1292 You have to suck and eat if you have a good elbow!

The elbows in the pot were steamed for almost half an hour.

This half hour made Xu Zhuo very difficult, because not only was his stomach growling with hunger, but the key was Yu Keke's constant urging.

In order to prevent the girl from getting hungry, Xu Zhuo actually specially prepared some food for her.

But after Yu Keke checked the pictures and videos of stewed elbows on the Internet, he suddenly felt that the snacks prepared by Xu Zhuo were not delicious at all.

He even suspected that Xu Zhuo deliberately let her eat in advance, so that no one would grab him after the elbow was ready.

Well, the typical foodie mentality, I am afraid that I will eat less.

So she gritted her teeth and resisted eating, lying on the sofa and waiting for the elbow to come out of the pot.

But while waiting for the elbow to come out of the pot, the girl was not idle, she kept arguing that she was hungry and asked Xu Zhuo to do it faster.

Xu Zhuo could only smile wryly in the kitchen. He also wanted to hurry up, but this dish has a relatively high time requirement, and it is impossible to prepare it all at once, no matter how much you urge.

After more than half an hour passed, Xu Zhuo felt that it was almost done, so he turned off the heat of the steamer.

However, he did not lift the lid of the pot, but continued to be bored.

Taking advantage of this time, he drained some water in the pot, and scalded the small rapeseed from the store. After putting the elbows on the plate, he made a rim, which is both beautiful and edible.

And from a psychological point of view, as long as there are green vegetables, no matter how greasy the food is, it will reduce the sense of guilt in my heart.

After the vegetables were blanched, Xu Zhuo lifted the lid of the pot and took the elbow off the drawer.

After more than half an hour of steaming, the broth in the pot not only did not decrease, but it seemed to be more.

This is because the fat in the meat is steamed out, so it looks more meaty.

At this time, the meat has been steamed very rotten, whether it is fat or lean, it has reached the point where it melts in the mouth.

However, this stewed elbow is still not ready, because there is still a final step - to collect the juice.

The juice can make the taste of the elbow more intense, and it can also make the elbow look better.

Xu Zhuo put the frying pan on the stove, turned on the fire and poured the elbows from the small basin into it.

The meat was so soft that it seemed semi-liquid. When the small pot was close to the side of the pot, the elbows almost flowed into the pot.

After the elbow is put into the pot, the skin of the meat still needs to face down, because by heating the soup, the sugar color in the broth can be applied to the skin again, making the color of the skin more beautiful.