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How to make stewed ribs with sauerkraut and balsam pear?

Prepare ingredients: 1 balsam pear, 400 grams of ribs, 1 jin of Chaoshan sauerkraut, 2 cloves of garlic, 4 slices of ginger, 1 tablespoon of wine, the right amount of salt. Handle the ribs: put the ribs in cold water, add sliced ginger and cooking wine, bring to the boil over medium heat, skim off the foam, remove the ribs and drain. This step can remove the blood and fishy smell of the ribs. Prepare sauerkraut: cut sauerkraut and balsam pear.

Remove the pedicel and flesh of balsam pear and cut it into pieces; wash the ribs and cut them into small pieces. Add the right amount of water to the pot, bring to the boil, put in the ribs, boil off the blood foam, remove and wash. Heat the pan, add spareribs and water, bring to a boil over high heat, skim foam, add onions, ginger slices, Shao wine, burn over low heat until ribs are cooked, then add balsam pear and cook for about 10 minutes, season with salt and monosodium glutamate.

The cooking method is to first boil the 2 jin ribs in salt-free water, boil and put in two tablespoons of flour and then simmer for 20 minutes. Stir frequently at this time to prevent the flour from forming into small lumps, boil until the scheduled time to add a small amount of orange juice, put in 2mur3 Liang Liquor, and then stir with sugar. Thicken the ribs and finally put the ribs in a spoon, add seasoning, stir and serve. Noodle steamed ribs [cuisine] Sichuan cuisine [characteristics] salty and spicy fresh fragrance, soft spareribs.

Wax gourd spareribs soup: prepare the right amount of ribs, wax gourd and seasonings, first wash and cut the wax gourd into pieces, boil the ribs in boiling water to remove the blood, then put the ribs into the pot to boil the soup, wait until the ribs are almost cooked, put in the wax gourd, and finally add some salt to season.

What are the taste characteristics of Chaoshan pig foot rice?

Rich soup: the soup of Chaoshan pig foot rice is another major feature. In the process of stewing, the bone marrow and gum of pig feet are fully dissolved in the soup, making the soup full-bodied and mellow. Paired with Chaoshan unique sauerkraut, it can not only neutralize the greasy pig feet, but also increase the hierarchical sense of the soup. Rich in nutrition: pig feet are rich in collagen, calcium, phosphorus and other nutrients, with the role of nourishing and nourishing.

Chaoshan pig foot rice is famous for its fat but not greasy and fragrant imported rice. Pig feet have been carefully cooked, fresh and juicy meat, skin Q bounce teeth, giving people a rich taste experience. The pig feet in the pig foot rice are usually stewed soft and rotten without residue, overflowing with aroma, and eaten with rice, which complement each other and give people endless aftertaste. Nutritional value: pig feet are rich in colloid and protein, which help to enhance skin elasticity and nourish skin.

Longjiang Pig foot Rice is a famous delicacy in Chaoshan area of Guangdong Province. Its name comes from Longjiang Town, Huilai County. Its delicious taste and tender glutinous taste combined with the town's special rice into Longjiang pig foot rice, fat but not greasy, the entrance is fragrant, deeply loved by the people. Longjiang Town, located in the southwest of Huilai County, Jieyang City, Guangdong Province, specializes in Longjiang pig feet, Longjiang mung bean cake and so on.

Longjiang pig foot rice with its refreshing appetizer features eye-catching, pig feet stewed soft and delicate, without any dregs, aroma overflowing, and gum-rich but not sticky teeth, as if in a gourmet melting experience. Since ancient times, pig foot has been a regular guest on people's dining table. Longjiang people's unique skills and innovation in pig foot cooking have made Longjiang pig foot rice well received throughout the country and become a bright pearl in Guangdong food culture.

Its delicious taste combined with the town's special rice, combined into Longjiang pig foot rice. Fat but not greasy, the entrance is delicious, it is a famous local dish. Economical, convenient, refreshing and appetizing, it is a favorite fast food drink for Chaoshan and Hainan people.

Chaoshan sauerkraut dumplings?

Shred sauerkraut, rinse twice and dry. Chop it up and put it in a bowl. Add cooked oil (refined oil). Add chopped onion and ginger, salt, light soy sauce, soy sauce, pepper, pepper and monosodium glutamate. Add 200g cold boiled water. Stir hard in one direction. The noodles are reconciled in advance, wake up and knead again and again, and form a uniform size preparation. Wrap it like you like it.

Choose a stone about 20 cm long, 10 cm high and 15 cm wide and press it on the top of the middle of the vat to prevent the cabbage from floating with the water. Add water and medicine after boiling and hot loading the compacted cabbage in a large vat, which naturally wilts and sinks after 3 days, when the jar is filled with clean cold water until it is full. Six days later, put a bag of fresh 5 grams of sauerkraut produced in Shenyang into the jar to prevent sauerkraut from rotting.

[pickling method]: cut and wash the mustard and prepare a leaky glue basin and a glue bucket. First, use 2 jin of salt, a layer of mustard and a layer of salt, lay each other and place them in a leaky basin, place a pan-frying rack under the bottom of the basin (to facilitate filtering water), press the plastic bucket full of water (about 20 jin) on the anvil, and press for 24 hours (dehydration) until the vegetable body is soft and spare.

It is quite appetizing, scrambled eggs with sauerkraut, fried fruit strips with sauerkraut, and chopped sauerkraut + minced meat to make stuffing of steamed buns. In short, sauerkraut is an omnipotent dish, can and a lot of excipients are food to cook a variety of delicacies. The above methods are generally family-style, and the cooking of sauerkraut in restaurants is more exquisite. Sweet and Sour Spare Ribs in some restaurants will also add sauerkraut.

Put the cabbage in and stir well, scrub the washed jar with high-level wine again, then put it in the jar, cover it with water and label it. It will be ready to eat in about ten days.

Longjiang pig's foot rice method

Buy some pig feet, soak them in clean water for 4 hours, then wash and drain. Prepare some seasonings such as star anise, spring onions, rock sugar, ginger, red fermented bean curd and so on. First put the pig's feet in cold water, add spring onions and half of the ginger slices into the water, then remove. Red fermented bean curd is crushed and light soy sauce, always pour together, and then stir well. Pour 10 grams of oil into the pot and add the onion and ginger star anise to blow out the fragrance. Then pour the pig's feet into the stir-fry and then pour in the cooking wine.

The most authentic practice of pig foot rice in Longjiang is as follows: main ingredient: 3 pig feet. Excipients: 2 onions, 4 ginger, 40 prickly ash, 2 star anise, 2 incense leaves, 1 cinnamon, 30 cumin, 40 grams of sugar, 10 grams of salt, 4 tablespoons of light soy sauce, 4 tablespoons of soy sauce, 1 tablespoon of soy sauce, 3 tablespoons of raw wine, and appropriate amount of green vegetables. Chop the pig's feet into small pieces, rinse with James water, and remove the remaining pig hair from the pig skin.

Clean water: enough to submerge pig feet steps: pig feet treatment: wash pig feet, scrape off the surface hair and dirt with a knife, and then cut into pieces of palatable size. James water: blanch the cut pig feet in boiling water to remove blood and fishy smell. Remove the water after about 3-5 minutes and rinse with clean water. Stir-fry spices: add the right amount of oil to the pan and add sliced ginger, garlic, fragrant leaves, star anise, cinnamon and pepper to stir-fry the fragrance.

Operation: diced pork feet with onion, pepper, ginger and wine, diced tomato with 2 tablespoons oil for 2 minutes, put in pig feet with high power for 2 minutes, then add soy sauce, salt, cornflour, pepper, star anise and small tomato for 20 minutes. Put in hot vegetables and stewed pig feet a few minutes before the meal is cooked, and you can eat it when the meal is cooked.

Where is the authentic pig foot rice in Longjiang?

1. Longjiang Pig foot Rice is a famous delicacy in Chaoshan area of Guangdong Province. Its name comes from Longjiang Town, Huilai County. Its delicious taste and tender glutinous taste combined with the town's special rice into Longjiang pig foot rice, fat but not greasy, the entrance is fragrant, deeply loved by the people. Longjiang Town, located in the southwest of Huilai County, Jieyang City, Guangdong Province, specializes in Longjiang pig feet, Longjiang mung bean cake and so on.

2. Longjiang authentic pig foot rice is a special delicacy in Longjiang Town, Shunde District, Foshan City, Guangdong Province. it is loved by the majority of diners because of its unique taste and rich nutrients. The taste of this delicacy is rich and varied, with not only the delicacy of pig's feet, but also the fragrance and softness of rice, coupled with special seasoning, which makes the whole dish mellow and memorable.

3. Generally speaking, the hometown of authentic pig foot rice in Longjiang is Guangdong Province, especially in Longjiang Town, Huilai County, where cooking skills and food culture are worth exploring and tasting by food lovers. The above information comes from the Internet, and the copyright belongs to the original author.

4. Longjiang authentic pig foot rice is from Longjiang Town, Huilai County, Chaoshan City, Guangdong Province. Longjiang authentic pig foot rice is one of the famous delicacies in Chaoshan area. It comes from Longjiang town and is made from unique spices. Stewed pig feet are ruddy and oily, waxy and beautiful, fat but not greasy, and are deeply loved by people.

5. Longjiang pig foot rice is a famous delicacy in Guangdong, which gets its name from Longjiang Town, Huilai County, Jieyang City, Chaoshan area. Longjiang pig foot rice is famous for its unique halogen and tender glutinous flavor, which is characterized by its secret halogen formula of Chinese herbal medicine (halogen contains: incense leaf, star anise, cinnamon, tangerine peel, cumin and other high-quality traditional Chinese medicine Longjiang pig foot rice is a famous traditional snack in Guangdong Province, named after the origin-Longjiang Town, Huilai County, Jieyang City, Guangdong Province.

6. Longjiang authentic pig foot rice is from Chaoshan area of Guangdong Province. There are two theories about Longjiang pig's foot rice. One is that in order to thank Han Yu for setting up education and rebuilding water conservancy in Chaozhou, a rich businessman specially invited several chefs to perform at a banquet, including a pig's foot, tender and waxy, fat but not greasy. Han Yu is full of praise. As soon as he asked the chef that he was from Longjiang, he personally named the pig foot of Longjiang, and the pig foot of Longjiang became famous from then on.

What is the secret of Longjiang pig's foot rice?

1. Secret halogen: the unique flavor of Longjiang pig foot rice is inseparable from its secret halogen formula. These halogens usually contain fragrant leaves, star anise, cinnamon, tangerine peel, cumin and other high-quality Chinese herbal medicines, which not only add rich aroma to pig feet, but also have a certain health effect. In the process of stewing, seasonings such as light soy sauce, soy sauce, rock sugar, maltose, as well as stock and dried fish are added to make the sauce taste more delicious and rich.

2, stew the time to master, stew pig feet until soft rotten, do not stew for too long, so as not to affect the taste. Stewed pig's foot can be turned several times in the process, so that the pig's foot is evenly heated and tastes better. Stewed pig feet can be refrigerated and tasted better the next day. In short, according to the above steps and tips, I believe you will be able to make a delicious but not greasy Longjiang pig foot rice.

3. The secret of the tender and soft flavor of Longjiang pig foot rice lies in the carefully prepared halogen formula. The pig's foot is selected first, and then slowly boiled with the seasoning. About three hours later, the pig's fragrance and seasoning are fully integrated, fat but not greasy, and are deeply loved by diners. Stewed pig feet are usually cut into four sections, and the fat and thin matching of each section is just right, providing consumers with a wealth of choice, which can be tasted in different parts according to individual taste.

4. The delicious secret of Longjiang pig foot rice comes from Longjiang Town, Jieyang City, Guangdong Province, where the pig foot rice is not only coveted, but also has unique production technology. The key to the selection of pig feet is that pig's feet are finely divided into four parts: head ring, broken wheel, quarter and hoof and tail, and then pickled with Chaozhou specialty salt water. During the pickling process, chefs sprinkle pig's feet with salt water from time to time to ensure that the pig skin and meat are soft waxy and greasy, so that the juice can fully permeate and enhance the flavor.

5. First of all, the selected pig feet must be fresh, tender, fat but not greasy. Secondly, pig feet have to go through a series of treatments before cooking, such as James water, deodorization, slicing and so on, in order to ensure the taste and taste of pig feet.