Elbow beans
By VicentaLakin
# Red choreographer # The elbow is a pig's leg, a living flesh, divided into forward elbows, also known as the front hooves; its skin is thick, thick, gel-weight and thin meat; it is often cooked with skin, which is not obese; and it is burned, poached, sauced, slurry, halogen, soup, etc. It is well nourished and contains more proteins, especially those containing large amounts of gelatinic protein, which can be fertilized by frequent consumption and also known as beauty products. Elbow soybeans, which are home-grown soybean, usually require a pressure pan to make it faster, and I share with you today a little trick: to cook the elbows and soybeans in a normal way. With a boiler, even without a pressure pot, the "sweet, fat, fat elbows and soybeans" can come out quickly; the soybeans are also fully absorbed, and the soybeans are more salty and chewy. It's springtime soon
Recipe Recommendations
- soybean
- pork knuckle 500 grams
- edible oil appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- balsamic vinegar a little
- pepper a little
- rock sugar appropriate amount
- onion ginger appropriate amount
- geranyl 1 tablet
- cinnamon 2 blocks
- octagonal 2 cloves
- salt 2 tsp
- dried chili
- sour and salty
- braised
- an hour
- ordinary
Steps for Elbow beans
1
Get your food ready。
2
Soybeans are immersed in warm water for more than four hours in advance。
3
They wash their elbows, boil into cold water pots, and wash them off with their stings。
4
Re-into the pot with onions of ginger, fresh-water fire boils, drops of appropriate quantity of wine, picks up the kettle for about 15 minutes and drys it to cool。
5
The boiler boils the oil, the onions of ginger, the cinnamon, and so forth, and so forth。
6
Leave the oil in the old iced sugar and put it in the pig's elbow to make two yellows。
7
Cook into the old color。
8
It is then put in soybeans, warm water and fresh sauce, and when it boils, it drops into vinegar and wine。
9
The fire is turned around, and the salin is served for about 20 minutes; then the salin is shut for 10 minutes。
10
In the same way, 30 more minutes of stew, with chopsticks when halogen juice is dry, can be pounced or decompressed; the mid-way surface can be properly turned to prevent sticky pans。
11
Finally, the fire gathers juice, and when the fire closes, the plate is loaded。
12
The elbow is sore and fat and the soybeans are chewing, and the spring feasts are absolutely on the table!Elbow beans Make Tips
1. Soybeans need to be immersed early to soft and soak the night best. 2. Cook first, then fry later and then boil together with soybeans. 3. Without having to keep firing, it can be shut off for 10 minutes in the middle of the road and continue so that the elbow is sore and fat and soybeans are delicious。