Features: The dishes are amber in color, crisp and rotten in skin, sweet and mellow, nourishing and pleasant.
Exercise:
1, put the elbow skin into the iron grate, burn it with large fire for about 10 minutes, and scrape off the black skin with cold water;
2. Repeat this for 3 times to remove 2/3 of the skin thickness;
3. Put the shaved elbow into the soup pot and cook it over high fire until it is five-cooked;
4. Take out the cooked elbow and process it into a circle, image the eye block with a knife and put the skin into a bowl;
5. Put the minced meat dropped during the processing on it;
6. Cook black beans for five times after soaking;
7. Put the cooked black beans and washed medlar into a bowl and steam them in a cage;
8. Cut both ends of jujube and remove the jujube stone;
9. Cut both ends of the pitted lotus seeds into bowls, add lard, steam in a cage for 20 minutes, remove and drain;
10. The steamed lotus seeds are embedded in the dates and then steamed in a cage for 20 minutes;
1 1, put the pot mat into a wok, put the steamed elbow skin down on the pot mat, add two spoonfuls of water, add crystal sugar, white sugar, honey and red dates, buckle with a large plate and boil;
12, move to low heat, and cook for 30 minutes. When it turns amber, put the jujube on the plate, hold the pot mat with a colander and buckle it in the plate;
13, blanch tremella in boiling water, drain water, and surround for a circle;
14, put red dates outside the tremella;
15, black beans and medlar are put into the remaining juice in the pot, boiled and evenly put into the plate. Tips:
① Don't cut off the elbow with a knife to keep its shape intact. Steamed elbows should be guaranteed for 2 hours to make them soft and rotten;
(2) When stewing juice, don't burn too much, because sugar is easy to paste the pot. In the process of collecting juice, there may be black residue on the side of the pot, which should be wiped off with a clean cloth to prevent it from falling into the juice and affecting the quality of dishes.
"Cow Buddha Roasting Elbow" in Niufo Town, Da 'an District entered Hong Kong Phoenix Satellite TV, led by Xinhua News Agency and jointly established by the Ministry of Civil Affairs and CCTV. According to reports, during the Kangxi period of the Qing Dynasty, the famous chefs in Niufo ancient town absorbed the advantages of traditional elbow baking method on the basis of Sichuan style, and successfully trial-produced the unique Niufo "Bowl Bowl Baked Elbow", hence the name "Niufo Baked Elbow". "Cow Buddha Roasted Elbow" was crowned, which was fresh and tender in color, delicious and sweet, delicious but not rotten, fat but not greasy. It was well-known in Bashu and was introduced to the palace by the court and became the first-class dish of the court during the reign of Kangxi. Last year, the ox Buddha roasted his elbow was listed as an intangible cultural heritage to be protected. In the early 1990s, Fushun Food Factory in Niufo Town developed the canned Niufo elbow, which became a famous traditional food in Zigong and a good souvenir for Zigong tourism with its reddish-brown color and fresh flavor.
Niufo Roasted Elbow won the first Bashu Food Gold Award, Sichuan consumers' favorite food, Sichuan food hygiene quality trustworthy product, 1994 Sichuan Famous and Special New Products Expo, and won the gold award of the Ministry of Light Industry for many times, which was deeply favored by consumers. The film crew of "The Story of Place Names in China" was commissioned by Hong Kong Phoenix Satellite TV to produce a documentary about local traditional food culture, so it needs strength to enter the lens of "The Story of Place Names in China". During the day's shooting, the film crew went to Sanjiang Hotel, a famous roast elbow shop in Niufo Town, and recorded the making process of this famous snack in a panoramic view.
That colored elbow
Author: Wang
Every year when I go home during the Spring Festival, I always set aside a morning to catch up with the program. I like the jubilant noise and elegant atmosphere in the street near the Spring Festival. Those smells are deeply imprinted in my memory, and they always remind me when I am in a foreign land in the dead of night. Crowded in the street, you can smell the smell of bean curd rice, mutton soup and coriander from time to time, the smell of steaming beef steamer on the street, and the smell of roast elbow at the restaurant door. Near the Chinese New Year, they always put dozens of pots of roasted elbows neatly on the big table facing the street, and the brown-red color and fragrance always make people salivate. All these smells and colors are in harmony with things in the depths of memory, and each fragrance touches its corresponding memory area. At this time, I really want to turn over and sit in the sea for dinner, but it is too early, and it will always be embarrassing.
The street is crowded with people, including backpackers and shopkeepers, bringing friends to buy clothes, doing cutting and playing shows and pushing them around. Suddenly, they were slapped on the shoulder-"Hello? Been back for a long time? Go, go, go, go to the riverside street for tea! "
If I go shopping alone, I will really have tea with others.
Niufo Farm has always had many teahouses and people everywhere. No matter how remote the teahouse is, it will be full at noon. At this time, people who sell pigs and buy sheep, cut meat and make wine are almost as busy as a bee, and people who are familiar with them go to make a bowl of tea to brag. Or four people play Sichuan cards several times at a table, and when it's their turn to rest, pack a cigarette and pick it up, completely forgetting the crops on the mountain and the fat pigs in the pen. There are also people who drink tea (please ask people with status to mediate grievances and disputes), people who say that they are rich (intermediaries for big businesses such as pigs, cattle and real estate), and occasionally friends on the road say a few slang words that others can't understand, such as "flying ideas and flying green". In the early years, there were still two wrong sentences. I had to go to the beach to prepare.
Niufo town is located in the hinterland of southern Sichuan, formerly known as Gaoshi, and it is antique. Because it is an important port for salt transportation in Gongjing, it has been an amphibious dock on the Tuojiang River since the Northern Song Dynasty, and there are many merchants in the past, so the folk customs are simple and not rigid, and even a little wild and heroic, so is the food style here.
It's almost noon. The hungrier you are, the more tea you drink and the more business you talk about. Restaurants and restaurants are busy. There are only a lot more restaurants in Niufo than teahouses, such as tofu pudding rice, mutton soup, hoof flower soup, hot and sour powder, pork gizzards, chicken heads, and large and small restaurants, all of which are steamed, fried, fried and stewed. There are voices everywhere, and the sound of running errands will always come from it, just like barnyard grass rushing among seedlings. After drinking tea, tea drinkers walk into different restaurants according to their identity and family background. Some people who talk about big business will say, "Go to Yonghong to roast elbows at noon today! I'll pay the bill! " As soon as I heard someone say roast elbow, I began to eat in a hurry. I quickly said goodbye to my friends and started to go home. On the way, I'm sure I'll go to Yonghong to buy a well-made elbow and bake it home to satisfy my hunger.
Grilled elbow is the specialty of Niu Buddha. It is said that it was once one of the two local tribute dishes during the Kangxi period of the Qing Dynasty. Another tribute is steamed lobster sauce in a stone bag, because the water in the stone bag is dry and the practice is lost. Niu Buddha also has a famous dish, carrot dragon, which is cut from carrots and dried. A carrot dragon foot less than a foot long is one arm long. Radish mixed with peanuts is a delicious dish! It's amazing that you can have two or three specialties that no one can learn.
One of the big dishes in my hometown is elbow roast, and it is often the last finale, ranking above salted boiled white meat and sand meat. Usually it's only for my wife's birthday. You need a master on the street to cook. The villagers' joke, "Please have an elbow", refers to the fact that when you marry your daughter-in-law, please invite your eldest brother to the top, and there is a pot of roast elbow to entertain him-in fact, it is called my brother-in-law, which is called taking the lead.
The elbow baking method is not very complicated, but the ingredients are the secret recipe. The chef of the restaurant baked the elbow the night before, and the method and formula will not be known to outsiders. One of my uncles worked as a chef for a while, but unfortunately he only knows the general approach. Before the Chinese New Year, he could ask his friends to bring a small bag of "baking medicine" ground into fine powder and bake their own elbows.
The elbow is a pig's thigh. Knee-high trotters. An elbow is about two to three kilograms, and it is crowned. The roast elbows sold in restaurants are all 2.5 Jin, also called "customization". When roasting the elbow, the soup is boiled in an iron pot, and the whole elbow is put in. Add refined salt, brown sugar, cooking wine and soy sauce, and add various spices such as star anise, dried tangerine peel, cinnamon, pepper, aniseed, fennel and ginger, as well as a variety of Chinese herbal medicines that can clear fire and promote digestion. After the fire, it must be simmered for about two hours, and no water is allowed in the middle. Among them, more than a dozen traditional Chinese medicines are the key to baking elbows, which is the "baking medicine" brought back by my uncle. Without it, even the best chef can only get nine points. Rao, I later walked the Jianghu and conquered many people-including my wife-with these 89 points.
When stewing in a big fire, the smell is fragrant and penetrating, especially before lunch and dinner, and you can go further. Stewed elbows at home are usually on the 27th of the twelfth lunar month. There are no special rules. I'm used to being greedy like me these two or three days. At this time, the sun will be warm in the middle of winter, and my siblings and I are used to pinching tender peas and cooking noodles at this time-there is barbecue soup. When you walk back from the hillside, you can smell that generous fragrance from a distance, which will make you feel that you have been surrounded by happiness.
When the elbow is served on the table, the guests who meet for the first time will be dumbfounded. If you use one word to describe it-wild! Describe it in two words-overbearing! Yingchi Guangkou basin is only one cubit, full. The meat color is brownish red and bright, and the soup color is deep red and thick. This seemingly calm and restrained color is the most intolerable at the dinner table, so you must spit it out quickly. At this time, the roast taste of elbow nearby is not so rich. It just sneaks into people's breath gently and slowly, but it can evoke people's saliva most-when the fragrance is strong, the fragrance turns weak!
I can't help but want to eat, but I still can't drop chopsticks easily, otherwise it will make people laugh. Experts usually take out the knife-shaped thin bone piece next to the tibia and use it to cut the elbow vertically and horizontally. The biggest feature of elbow roast is pā (the word "fire bar" is combined, but it can't be typed occasionally in the book, and it is suspected that it is made in today's life). The temperature should pay attention to the fact that pā does not rot, which looks as good as ever, but pā can be easily cut with bone chips to ensure that it melts at the entrance. When the knife holder sits down, he puts the small bone piece in his mouth and sucks it slowly. Then he showed a satisfied smile on his face, picked up chopsticks with both hands and formed a circle. "Please! Please. Please. Please! "
The entrance of lean meat has obvious fiber feeling. You can also analyze it with your tongue in your mouth. When you chew, it will stick to your teeth slightly, while the fat will melt in your mouth after three or two turns. This is the real melting in your mouth, and you don't need to chew at all. The best thing to eat is the skin, which is fragrant and soft, savored carefully and a little tough, but I still can't bear to chew it. It will be gone after only a few chews.
Personally, I like to eat lean meat when drinking and fat meat when eating. What a cool word! Finally, if you are not satisfied, you can also fill a bowl of rice with broth, which is salty and light, fragrant and sweet. The broth baked by this elbow is delicious and smooth. I don't think there are other kinds of broth and vegetable soup to cook rice! After a few bowls of rice, I often put it back shamelessly and take a few long breaths. I'm really full. ...
I haven't finished eating elbow roast here (unless you take all the broth away on the spot). If there is any broth left, it can be frozen naturally. The next meal, scrape off the oil on it, and the soup has become a dark red translucent body. We call it "freezing" and cut it into cubes with a knife. You can even sprinkle a layer of Chili noodles, which is a good seasoning for wine. Of course, you can also cook a soup with broth and water, add some salt and throw a few pea tips. It's delicious!
Don't write, don't write, my saliva can't hold, I'll get something to eat.