Stewed trotters in restaurant

Many people like to eat pig's trotters, so do I, so I tried various methods to make pig's trotters, because I have no resistance in the face of soft, rotten and bright red stewed pig's trotters.

Don't ask me how to eat trotters. I come from Hunan. Of course, I braise in soy sauce. I think only braised trotters are delicious and strong enough. Cantonese people like to stew soup when they eat pig's trotters. We Hunan people think that stewing soup is a complete waste of good ingredients.

Since it is braised pig's trotters, how to make them red, bright, soft and waxy still requires certain skills and methods. Please hold the stool and take notes.

Step 1: When buying pig's trotters, the butcher or master will help you chop them into small pieces. When you go home, you should wash them with clean water.

Step 2: Boil the water in the pot, add cooking wine and vinegar, and then put the trotters into the water. Boil for about 2 minutes, then take it out and wash it for later use.

Step 3: Boil the oil, add a few small pieces of rock sugar, stir-fry the rock sugar with high fire, and then turn to low heat until the rock sugar is brown and dense bubbles appear.

Step 4: Add the trotters with water, stir fry quickly, and make the trotters evenly coated with sugar.

Step 5: Add appropriate amount of salt, dried pepper, a few pieces of star anise, ginger and garlic, and stir-fry until fragrant.

Step 6: Add warm water without trotters. After the fire boils, cover the pot and simmer for about 1 hour.

Step 7: After 1 hour, take a chopstick and insert it into the pig's trotters. It's easy to insert, and the pig's trotters are stewed. Then add a little soy sauce, put some green peppers, and if you are interested, you can put some parsley, so that a fragrant and bright pig's trotter is ready.

There are several points to pay attention to when cooking this dish: add warm water, not cold water, add enough water at the beginning, and don't add water halfway. Don't use soy sauce, it will make pig's trotters black and dull.

Have you learned? Eat like this, the trotters are soft and delicious.

When cooking braised pig's trotters, how can we make the color more vivid? First of all, choose fresh trotters! The second step is to treat pig hair and stains on pig's trotters and clean them up. One is cleanliness, and the other is hygiene. White trotters are easier to color. The third step, which is also the key step of coloring, is to stir-fry the sugar, put some water or oil in the pot, put more than a dozen crystal sugar, and stir-fry it slowly with low fire until it changes color, and brown is the best. Add pig's trotters and mix well, so that the pig's trotters are evenly coated with sugar. This is the key step in pigging the pig's trotters! Add star anise cinnamon, fragrant leaves, dried peppers and tsaoko, add soy sauce to taste, add south milk, add warm water, add a few slices of hawthorn, onion and ginger, stew for an hour, turn on high heat to quickly collect juice, and burn until the soup barrel is thick! Braised pig's trotters are red, bright and moving, delicious and beautiful. I just don't accept old Chunlei's mother! Thank you!

I am glad to answer this question and share my personal practice. The color is not only beautiful but also delicious!

1. The pig's trotters you buy must be singed, which can remove hair and smell! After cleaning, let the water go for a period of time to eliminate blood foam. Then sprinkle some salt and marinate for 20 minutes.

2. Add a handful of rock sugar (the color of rock sugar is brighter than sugar, and the amount of rock sugar depends on the quantity of goods). When the rock sugar melts, the color is slightly red. Don't fry it too dark, it will be very bitter! Add the prepared trotters, add a little more water than the trotters, then add a handful of star anise, a handful of pepper, a few slices of ginger, a few slices of cinnamon, a small amount of minced meat, a few slices of angelica dahurica, a few slices of fragrant leaves, a little Amomum villosum and some fragrant fruits and licorice if possible. Add some salt, aged vinegar, cooking wine, soy sauce, soy sauce, boil over high fire and simmer for 45 minutes to an hour! Turn off the fire for 20 minutes. The trotters made in this way are soft, rotten and delicious, and the colors are bright and delicious!

I'm glad to answer this question. To make braised trotters, you must stir-fry sugar with rock sugar to make the color more vivid. This is my experience after many failures!

My family cooked a lot of braised pork. I didn't know how to stir-fry with sugar at first, but it was difficult to know its temperature. Meat is always dull or dark, and sometimes it is a little bitter. I have to ask my aunt who cooks better. It turns out that she is fried with rock candy and sugar, which is not only delicious, but also very bright in color. After returning home, according to her method, after repeated experiments and adjustments, she was finally able to make bright and delicious braised trotters.

My method is as follows:

1, required ingredients: 2 trotters, 15 crystal sugar, soy sauce, soy sauce, cooking wine, onion, ginger, pepper, star anise, cinnamon, fragrant leaves, dried peppers, fragrant fruits, etc.

2. Cut pig's trotters into small pieces, add ginger, onion and cooking wine into cold water, remove blood, remove and wash for later use.

3. Put the rock sugar into the pot and cool the oil in the pot. Stir slowly with low heat and keep stirring. The crystal sugar melts and the color gradually turns red and bubbles. Immediately after the bubbles dissipate, pour them into pig's trotters and stir well. This is very important, and it will be very eye-catching to master pig's trotters.

3. Stir fry for a while, add other seasonings in turn, stir well, simmer with hot water until the soup is thick, and collect the juice.

Please pay special attention to:

1, the color of the fried sugar is well controlled and must be poured into the trotters instantly.

2. Be sure to heat the water!

I hope you like my answer and I hope I can help you! Why don't you try?

Hello, I'm glad to answer this question. For senior foodies, the study of food is very serious. Usually, I love my research and try all kinds of different foods. When it comes to braised trotters, if you want bright colors, you must fry sugar. I usually stir-fry sugar with rock sugar. Now I will share my practice with you, hoping to help you.

Prepare ingredients first: trotters, cooking wine, onions, ginger, garlic, soy sauce, soy sauce.

, star anise, cinnamon and geranium

The practice is as follows:

1, pig's trotters in cold water, add a little ginger, onion and cooking wine, boil the water for 3 minutes, remove the cold water, and control the water to dry for later use.

2. Add rock sugar to the cold oil in the pot, turn on a small fire, slowly stir-fry the sugar color, and stir the rock sugar to melt. In the meantime, keep stirring to prevent burning until small bubbles appear on the surface.

3. Pour the pig's trotters, turn on the fire, stir fry quickly and evenly, stir fry for a while, then add the right amount of ginger, garlic and soy sauce, and continue to stir fry.

4. Pour in the boiled water prepared in advance, soak the trotters, then add the right amount of soy sauce, salt, star anise, cinnamon and fragrant leaves, simmer for about 1 hour (depending on personal taste, you can cook them for a long time if you want to eat soft glutinous rice), and collect the juice on high fire. That's it.

Note: When frying sugar color, you must cool the oil with a small fire, otherwise it will burn easily, so that the color will be bright. Also, when adding water, use boiling water, which is easy to boil, otherwise the trotters will shrink when they are cold, and it is not easy to boil.

Well, this is my usual home edition, and I hope it can help you.

Braised pig's trotters are an enduring traditional dish and one of the "hard dishes" often cooked at home. Whether eating at home or greeting guests, this dish is certain. I remember when I was a child, I had to stew soup every time I bought trotters. If you want to eat braised trotters, you can only think about it, because in my mother's eyes, braised trotters are just a few pieces of meat, which is not cost-effective, and stew can kill two birds with one stone by eating meat and drinking delicious soup. In my opinion, braised trotters are more attractive.

Pig's trotters are rich in nutrients such as collagen and fat, and have the functions of beauty beauty, strengthening tendons and bones, and promoting growth. They are not only relatively cheap, but also extremely nutritious, so they are loved by many people. Generally, people who are engaged in heavy physical labor or feel weak feet will choose to use pig's feet to supplement the required nutrition and restore their physical fitness.

First, make pig's trotters colorful.

There are many kinds of trotters, and different methods have different characteristics. Braised trotters are characterized by mellow taste, fat but not greasy, soft and delicious, and ruddy color, and color is the main problem today. How to make the color brighter?

Braised pig's trotters are made of marinated pork, and the characteristics of marinated pork are bright and ruddy. In order to make pig's trotters brighter, I think there are two ways to eliminate the use of additives to increase the color of dishes.

1. Using sugar color is the most effective way to increase the brightness of dishes, which can not only make dishes beautiful in color, but also improve the taste of dishes. It is a common method for making meat dishes such as brine and braised pork. There are three ways to make fried sugar color, namely, water frying, deep frying and mixed frying with water and oil. When frying sugar, there are six changes, namely, sugar juice, icing, drawing, glass, tender juice, and finally become a colored and fragrant sugar color. Different foods can be cooked at different stages, while braised trotters need to add fresh brightness to the brown sugar color.

2. Thickening, the dishes that look shiny and smooth in the hotel are known to be the effect of thickening, and thickening is also an effective way to increase and keep the dishes shiny and smooth. Thickening is to use water and starch to gelatinize into a transparent shape when heating, and then evenly wrap it on the ingredients to achieve the effect of making the dishes shiny, smooth and bright, and at the same time, thickening can also improve the taste.

3. Pour the bright oil, which is the last process, that is, when the dish is ready, if the sugar color and thickening effect are the methods to increase the brightness of the pig's feet, then the last process is to pour the bright oil to make the pig's feet more shiny. It's just that the oil is thick, and the brightness will still be a little worse, but after it is thick, it will brighten the oil.

The method of brightening pig's feet is introduced above. It's not easy to make pig's trotters delicious. There are still many details to pay attention to in the production process. Let's get into practical operation, find problems and master knowledge.

~ ~ Braised trotters ~ ~ Features: rosy color, soft and delicious, fat but not greasy.

Step 1: Prepare the ingredients.

Material: pig's feet1000g

Accessories: ginger 10g, garlic 5g, pepper 5g.

Seasoning: bean paste 15g, salt 3g, monosodium glutamate 5g, chicken essence 6g, soy sauce 8g, oyster sauce 4g, soy sauce 3g, aged vinegar 5g, cooking wine 5g and sugar 50g.

Seasoning: 3 star anise, 2g cinnamon, 2 essence, angelica dahurica 1g, kaempferia kaempferia 1g, tsaoko 1g, 5 hawthorn, and pepper 10g.

Step 2: Food processing

1. Buy fresh trotters, split them in the middle, and then chop them into uniform sizes for quick use.

2. Peel ginger, cut it in half, cut half into Jiang Mo, and chop garlic for later use.

Step 3: Start production.

1. Boil the water in the pot, blanch the trotters in cold water, and add ginger cooking wine. When water boils, there will be a lot of floating foam on the surface. Remove with a spoon and continue to cook for 3 minutes until no floating foam appears. Take out and drain the water for later use.

2. Pour half an oil into the pot, heat the oil to 7 layers, pour the drained trotters into the oil, fry until the surface is golden, and drain the oil for later use.

3. Add 5g oil to the pot, add sugar and stir-fry slowly until the sugar color changes from golden yellow to purple. Pour into the fried pig's trotters and stir-fry until the sugar color is evenly coated on the surface.

4. After frying, add bean paste and all seasonings, continue to stir fry until it is fragrant, then add water without trotters, and finally add pepper and remaining seasonings (except aged vinegar).

5. After the seasoning is released, boil it and simmer for about one and a half hours (pressure cooker for about 30 minutes).

6. After the pig's trotters are cooked, pick them out and filter the soup to remove residue.

7. Add a little oil to the pot, stir-fry the minced ginger and garlic, then add the original soup, then add the pig's trotters, pour the old vinegar from the side of the pot, and collect the juice over high fire. When the soup is thick, add a little starch, stir-fry evenly so that the juice is tightly wrapped on the surface of pig's trotters, pour in a little bright oil, stir-fry evenly, and then take it out of the pan and put it on a plate.

= = "Braised trotters"

Q: Why do trotters have to be blanched and fried?

Answer: Generally, there may be no fine hair on the surface of pig's feet, but when the oil temperature is high, pig hair can be removed when frying. Another advantage is that it can remove fishy smell and greasy, so that the skin of pig's trotters is brown, the baked color is more beautiful, and the taste is more fluffy and soft.

Q: Don't pig's feet need to be thickened at ordinary times?

A: Indeed, cooked trotters don't have to thicken, because trotters are rich in collagen, which is the best natural thickening when heated, but this natural thickening will turn into soup after a long time, and adding a little starch can increase the adsorption of natural thickening juice, prolong the time when soup is wrapped on trotters, and keep the color of trotters for a long time.

Summary of production technology of braised trotters

1. When chopping trotters, be sure to check whether there are impurities and pig hair between trotters. If there is, scrape it clean with a knife and remove the pig's toenails.

2. When the trotters are cooked, they must be cooked in cold water until there is no blood foam. Finally, there will be white floating foam, which is a protein substance, so you can leave it alone.

3. Be especially careful when oiling the pig's feet to ensure that the surface of the pig's feet is dry and the pig's feet are easy to fry. It is best to cover them with a pot cover to prevent oil burns.

4. Stir-fry sugar with oil. The ratio of oil to sugar is 1: 10. It needs a small fire all the way to avoid the bitter taste of sugar.

Cooking pig's trotters in a pot is delicious and famous, but it takes a long time, so it takes about 30 minutes to use a pressure cooker.

6. After the pig's trotters are cooked, it is best to pick out the meat and filter the soup, otherwise there will be residue in it, which will affect the appearance.

7. When thickening, the fire should not be too big and the juice should not be too much, otherwise it will thicken into a lump and will not hang. Finally, pour bright oil into the pot to increase the brightness.

8. Finally, aged vinegar has the function of enhancing fragrance and relieving boredom, and pouring it out of the pot can stimulate the fragrance of aged vinegar.

Braised pig's trotters are an enduring traditional dish, and they are also home-made meat dishes. It is characterized by soft waxy, fresh and fragrant, fat but not greasy, red and bright. If you want to make the color brighter, you can add color by frying it in sugar, and finally thicken it to increase brightness. Pour bright oil on the braised pig's trotters before cooking to make them more shiny and shiny. When cooking pig's trotters, you should also pay attention to removing the fishy smell and the strange smell and blanching.

Stir-frying sugar is a high-tech activity. Theoretically, all braised dishes need to be fried with sugar.

There is also a unique way to enhance the brightness of color, adding honey.

Next, I would like to share my method of making braised trotters at home, hoping to help everyone.

Add water to the pot, add cooking wine, ginger slices and onion segments to the water, cut pig's trotters into pieces, and soak them in the pot for at least two hours.

Two hours later, light the fire and boil water. After the water is boiled, take out the trotters and wash away the floating foam for later use.

Add a little oil and water to the cold pot, add white sugar, stir-fry over low fire, add boiling water when the white sugar turns jujube red, add trotters, soy sauce, and salt to taste, turn to low heat for slow stew after boiling over high fire, collect juice after the trotters are soft and boneless, add a little honey and stir-fry evenly after the soup is thick, and then take out the pot and plate.

Braised pig's trotters, including cooking other braised dishes, have the simplest and direct color matching method: using soy sauce to match colors, as well as red rice. However, although the color of soy sauce will become beautiful, soft and beautiful, it is dark but not ruddy and dull.

Today, I will introduce you to one of the most professional methods: stir-frying sugar.

Stir-frying sugar is the most professional braising method.

The color of fried sugar is the color that makes food appear in the process of frying sugar.

In addition, there are three kinds of fried sugar. The first roommate quarrels who will fry the second one, and the third one is to fry the sugar with water and oil. After ten bags of sugar are softened or blocked, be sure to add boiling water, but remember not to add cold water.

Here's how to fry sugar:

Stir-fry the sugar in oil. Put more oil in the pot. Don't burn the oil of the enterprise too hot. Add broken rock candy or cotton candy, but first, you can't make it whole. Let it break, and then stir it gently. If you are a novice, please use young people. Just watch the sugar melt and start foaming on the oil surface, and immediately put the ingredients to be colored into the pot, and the process of frying sugar is over.

Main points of fried sugar color:

First, in the best case, it is a hot pot with cold oil and sugar.

Two, the types of sugar can be cotton sugar, broken rock sugar, sugar.

Third, it must be small or more broken.

Fourth, you can't have too little sugar, or you will find that if you can't fry, you may sink to the bottom of the pot.

Fifth, if you are a novice after adding sugar, please use a small fire to master the heat.

Several States of sugar color

Frost hanging

coloured glaze

Finally, the sugar color we want.

Here are some delicious sugar stew dishes.

It is not difficult to color braised pig's trotters. I have experience to share with you!

Be sure to remove hair and smell before stewing pig's trotters! The quickest way is to burn it with fire, then cook it with clear water, add cooking wine, ginger slices and green onions to eradicate the odor. Without this step, pig's trotters will have a strong smell.

After the above steps are finished, stir-fry the crystal sugar with low fire until the crystal sugar melts into brownish red, and then add hot water. Add pig's trotters and sugar water to the pressure cooker, add aniseed, onion, ginger, fragrant leaves, cinnamon and clove and stew for half an hour.

Heat a little oil in another pot, add onion, ginger and garlic, stir fry, add a little water, soy sauce and salt, and then add stewed pig's trotters. Finally, hook some thin sauce and you can go out.

Hello, how to make braised trotters? How can we make colors more vivid? Let me answer this question for you. Braised trotters are simple and delicious.

Step 1: Put pig's trotters into cold water and add onion and ginger cooking wine to remove the fishy smell. After boiling, remove the froth and cook for another five minutes. Take out the cooked trotters and wash them with clear water.

The second step is to add more than a dozen pieces of rock sugar to the pot and stir-fry it with a small fire, which is also commonly known as bordeaux. Add pig's trotters and stir well, so that the pig's trotters are evenly coated with sugar. This is the color of pig's trotters. The key step is to add dried aniseed cinnamon and Zanthoxylum tsaoko, stir-fry until fragrant, then add soy sauce and soy sauce for seasoning, and add southern milk. The most important step in pigging pig's trotters is to add clean water instead of pig's trotters, and finally add a few pieces.

Step 3, put it into a pressure cooker and press it for 30 minutes. After pressing, pour the trotters into the pot, add a spoonful of salt, turn on the fire, quickly collect the juice, and burn until the soup is thick, delicious and beautiful. The braised trotters are cooked and the taste is soft and collagen is full.