Question 1: How to make dry tendons? There is no need to soak the tendons in oil. Wash the tendons, drain them and put them in a pan with lukewarm oil. When they are hot, remove them from the heat, heat it again and let it cool again 3-4 times until the oil stops. boils and turns white. Take it out and add it with water. Soak and wash with edible alkali to rinse away the alkali and grease. Sautéed or braised.
Braised pork tendons with green onions have been a popular dish for many years.
You can also use salt and water.
Question 2: How to Dry Pig's Trotters: Pig's trotters are tendons that connect the joints of pig's trotters. They are extracted and dried during pig slaughter. Dried tendons can be dried with oil, water or salt. Generally, oil is used to ffry the tendons. The method is to put the dried tendons in the pan with cold oil. The quantity of oil is 100 g of dried tendons and 1500 g of oil. Flip the tendons over with one hand. spoon and fry until white bubbles appear on the tendons. Leave the end of the pan away from the heat for a while, lower the oil temperature, wait for the bubbles to disappear then fry over medium heat. Continue to turn with a hand spoon, and. fry until the tendons are puffy and can be cut with your hands. Gentle, rinse.
Question 3: How to improve dry tendons? Dried pork tendons can be fried with water. 1. Put the dried pork tendons and cold oil together in the pan, heat it slowly over low heat, and keep the oil 30% hot. After 30 to 40 minutes it will be cooked. shrinks and becomes transparent, et internal humidity will be evacuated. Remove it when finished (don't cook it until bubbles appear on the surface of the tendon). Wash them with alkaline water, put them in a pot of hot water, and simmer them repeatedly for about 10 hours to allow the tendons to swell and return to their original volume. Once the insides become soft, put them in a container, add alkaline water. , and let them rise to 2-2 times their original volume, when it has doubled, take it out and put it in clean water, rinse it repeatedly to remove the alkaline smell and these will be semi-oiled tendons.
2. Put the dried tendons in a pot of water, first on high heat then on low heat, cook for about 2 hours, let it swell, then take it out, remove the fascia from the fleshy . pedicle, wash it with clean water and remove it. Select those which are not yet softened, put-them in a small tile bowl, add clean water and steam until softened.
Put 3 pots on high heat, add peanut oil (500 grams of oil, you can put 1500 grams of dried tendons), the oil temperature is about 100 degrees Celsius, add the dried tendons and continue to swirl with a strainer until the tendons shrink and the oil temperature reaches 150 degrees Celsius, remove the pot from the heat and soak it slowly while the temperature oil drops. The oil temperature drops to 120 degrees Celsius. If it continues to drop, put the pan on the heat and increase the oil temperature to 120 degrees Celsius. At C, turn off the heat again and continue soaking. Repeat this three or four times. Remove them when the tendons are soaked and starting to swell. Return the oil pan to the heat. When thetemperature reaches 220°C, return the tendons to the pot and turn them from top to bottom with a spoon. Fry until the tendons swell and can be broken with your hands. shaped like a small honeycomb. Put it on a plate and press it with a heavy object. Stop, add boiling water, add 0.5% alkali, until tender, take out. Wash with warm water about 20°C, remove impurities, wash repeatedly until the alkaline smell is removed and it is elastic when pressed with your hands.
< p> Question 4: How to soak dried pork trotters? Use hot water to soak the dried pig's trotters.
There are several methods for soaking the pig's hamstrings:
1. Oil the hair: wash and dry hamstrings first, add warm oil in a spoon, and when it is about 50-60% hot, remove from heat, plong slowly and let simmer. When the oil is less cold, reheat it. When the oil is hot, drop it in and let it cool three or four times to rinse out the alkali. , wash it and it is ready to use.
2. Salt frying: Fry large grains of salt in a pan until the water is released. When it disperses, pop the tendons. When the raw materials swell and swell, bury them. salt. Let it simmer until cooked through, then continue to stir-fry. If it can be pinched, remove it, soak it in warm water, and rinse it with water several times.
3. Proofing: first wash the raw materials with warm water, boil them in a pot of cold water, simmer for about two to three hours, take them out, tear off the outer tendons and replace them with a new pan under water. Simmer over low heat until tender.soft and transparent, remove and soak in new water and set aside.
Question 5: How to steam pork trotters? First, crush the pig trotters with a wooden stick to make them soft (this makes it easier to rise and the finished product is crispy, with high yield), then soak them in water for 12 hours, then add water, steam. or simmer for 4 hours. When the pig's trotters are tender, soak them in clean water for 2 hours, remove the outer layer of fascia, then rinse them in clean water before use. The remaining meat from the pig's trotters must be removed.
Question 6: How to make pig's trotters How to make pig's trotters:
1. Burn the tendons on firewood to remove the hair
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2. Then put the alkaline surface in a basin of clean water. Once dissolved, put the tendons in the water andwash them, drain them and dry them.
3. Heat the pan on the stove, add clear oil and change. Put the tendons on low heat and let it cool. Add the tendons to the oil pan and soak for about 20 minutes to allow the oil to slowly penetrate the tendons. /p>
4. When the oil temperature reaches eight degrees, put the tendons in a pot of clean water and soak them over low heat. Once the water has boiled, remove it and scrape it with a. knife
5. Cut the tendon into two long pieces and cut it into 3 cm long segments
6. Cut it well Arrange the tendon segments carefully in a bowl , add salt and other seasonings, pour half a pound of chicken soup, steam it in a cage for about 20 minutes, decant the soup and turn it over on a plate
< p> 7. Fry the mushroom and yellow flower water,pick and wash carefully8. Tear the magnolia slices and mushroom into small pieces and cut the yellow flowers into small sections
9. Cut the green onions into sections and slice the 'garlic
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10. Then cut Put the frying spoon on the fire, add 100 ml of water, let the pot simmer with the onions, ginger and garlic, add 250 ml chicken broth, put the mushroom, yellow flowers and magnolia slices in the spoon, skim off the foam after the water boils, add MSG and use starch Thicken the soup
11. Pour it into the tendon dish, drizzle with sesame oil and serve
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Question 7: Should fresh pork tendons be dried before being served? How to serve fresh pork trotters? Ingredients
Ingredients: 25 grams of enoki mushrooms, 1 pork trotter, refined salt and MSGJust the right amount.
Method
1. Scrape and wash the feets pork, blanch them in a pan of boiling water, remove them and drain them. Wash the enoki mushrooms thoroughly and cut them with a knife.
2. Put the pig's trotters and enoki mushrooms in a clean pot, pour appropriate amount of water, cook until the mushrooms are rotten and the hooves are boneless, add salt refined and MSG to taste and serve. .
Question 8: How to make dried pork trotters Dish name: Braised pork trotters
Cuisine: Sichuan cuisine
Presents a delicious flavor and a glutinous texture in the mouth, bright red in color.
Ingredients
250 grams of fresh pork trotters, 6 grams of winter rutting, 50 grams each of magnolia and ham slices, 13 grams each of soy sauce, wine of cooking, green onions, and starch, 8 grams of ginger, salt, 3 grams each of MSG and 250 grams of soup.
Production process
(1) Boil the raw tendon in water, then remove it, rinse it in cold water to remove the glue and cut it into two sections. Cut the green onions in half and slice the ginger. Soak the dongru with water and remove the legs, rinse the magnolia slices with boiling water and cut them into strips, and cut the ham into strips. (2) Heat the oil with a frying spoon, add the onion and ginger first, then add the winter squash and magnolia slices and stir-fry, then add the soy sauce, tendon, ham, salt, cooking wine and soup. skim the foam and use medium stew until the flavor becomes fragrant, add MSG, thicken with wet starch, pour a little oil and serve.
Question 9: How to grow fresh pig trotters? Just soak them in lukewarm water for a few hours. Because they are already fresh, the main thing is to eliminate the ofish-like. .
2. Then put the alkaline surface in a basin of clean water. Once dissolved, put the tendons in the water and scrub them, drain them and dry them.
3. Heat. the pan on the heat, add clear oil, switch to low heat, let cool, add the tendons into the oil pan, soak for about 20 minutes, so that the oil slowly penetrates into the tendons
4. When the oil temperature reaches eight degrees, put the tendons in a pot of clean water and cook over low heat. Dip them while burning, take them out and scrape them with a knife.
5. Cut the tendon in half lengthwise and cut it into 3 cm long segments
< p> 6. Cut Carefully arrange the good tendon segments in a bowl, add salt and other seasonings, pour in half a pound of chicken soup, steam it in a basket for about 20 minutes, decant the soupand turn it into a plate7. Mix the mushroom and yellow flower water Hair, pick and wash
8. Tear the magnolia slices and mushroom into small pieces , and cut the yellow flowers into small sections
9. Cut the onions into sections and slice the garlic
10. Then put the frying spoon on the heat, add 100 ml of water, simmer the pot with the onions, ginger and garlic, add 250 ml of chicken broth, spoon the mushroom, yellow flowers and magnolia slices, skim off the foam after the water tip, add MSG and use starch thickener
11. Pour it into the tendon plate, drizzle with sesame oil and serve
The tendon is rich in collagen protein, has a lower fat content than fat and does not contain cholesterol. It can improve cell physiological metabolism, make the skin more elastic and plumper.s resistant and delay skin aging. It has the effect of strengthening muscles and bones and has a good therapeutic effect on people with weak waist and knees and weak body. Helps with adolescent growth and development and slows the rate of osteoporosis in middle-aged and elderly women.
How to soak dried tendons:
1. First put the salt and tendons into the pan and stir-fry over high heat.
2. Fry the tendons until they shrink. Take out the pot and filter the salt.
3. Pour vegetable oil into the pan. When the oil is cold, put the fried tendons in the salt and let the oil heat up slowly.
4. As the oil temperature increases, you can hear the crackling and see the tendons begin to swell. At this time, sprinkle water evenly into the pan (I usually use a brush dipped in water to wormer). water in the pan) Sprinkle), wait for the oil temperature to rise before sprinkling water, repeat 3-4 times, be careful not to fry the oil.
5. After frying, remove it from the pan and drain the oil.
6. Pour oil into the pan, pour cold water, then add the fried tendons, bring to a boil and cook for a while.
7. Rinse it in cold water for a few days after removing it from the pot. When you eat, you can prepare three delicacies or stewed chicken soup.
Extended Content:
Tooth tendons have always been a delicacy at banquets and have a long history of consumption. They taste light and tender but not oily. , and their texture is similar to sea cucumbers, so there is a saying: "Beef tendon tastes better than ginseng." » Common ways to eat beef tendon include beef tendonf boiled in soup, roasted tendon and braised tendon. The characteristics of roasted tendons are soft, crispy and delicious, which can be compared with famous dishes such as roasted sea cucumber.