Beef roll trotters, is an innovative dish in Xiangyun cuisine, relatively unfamiliar in the eyes of people, this taste Q bomb, how to make a unique taste of food?
Material selection is the first step in making cow roll hooves. Fresh trotters are firm and elastic, ruddy in color and have no visible bruises or scars on the surface.
Sun Qiongfu, who runs a beef restaurant in Xiangyun County, has a lot of research on this cuisine. He said: "We make cow roll hooves, and we choose free-range local cattle, because local cattle eat all kinds of herbs, and the toughness of cowhide and tendon is particularly good. ”
After selecting the material, the next step is to clean and remove the hair. Remove the hair on the cow's feet by hand with a knife or tweezers. Cut the cowhide in the middle and remove the bones except the phalanges. After these pretreatments, bring to a boil over high heat, simmer for three hours, and remove the cowhide after it is soft and glutinous.
Wash again to remove any remaining bone fragments and subcutaneous fat. Then put it into the pot again, add the brine, wait for coloring, and remove it from the pot again to control the water.
After the water is drained, put it on the towel and plastic wrap prepared in advance, arrange the shape, wrap the towel into bucket strips, and put it in the refrigerator. The rest of the work is left to time, and after 4 hours, the cow roll hoof is ready to be served.
Sun Qiongfu said: "We use old brine, plus more than 10 kinds of spices, marinated. Coupled with our soul dipping in water, it tastes Q-elastic, full of aroma, and full of collagen. ”
According to the above steps, as long as you pay attention to the control of heat and the combination of seasonings, you can cook excellent and attractive beef roll trotters, soft and glutinous taste, and delicious taste. Give it a try! I believe that your masterpiece will be amazing, and your family and friends will praise it!
Diner Chen Lei said happily: "I think this beef roll hoof is rich in collagen, which is very suitable for girls to eat, especially in summer, cool and refreshing." ”
Author of the photo: Reporter Yang Li, correspondent Du Qin
Editor-in-charge: Yan Xue
Graphic review Li Zhigang Zhang Minlai
Graphic and text chief review: Hu Linguo
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