This time we will make 2 dishes using a very small but very delicious pork leg ♪
Pork legs with plenty of collagen and a solid texture.
It is surprisingly affordable and easy to obtain (amazon etc.) If you have a chance ♪
詳 し い This detailed recipe is here
Pork leg (simmered and grilled)
Common to both
Treatment of eyebrows ・ Burn pork legs with a burner or grilled fish or grilled toaster, etc. and burn the spilled hair with a swallow. Keep the pork legs in boiling water and boil again for 5 minutes after boiling again・ In 5 minutes, raise in the colander and rinse gently with running water.
~ 1 stewed pork leg ~
・ Put the pork leg, the leek's head and the slices of ginger in a pot and pour plenty of cold water and put on a strong heat ・ Boil it down to a weak medium heat and boil until it gets soft while taking an ax with copocopo heat (It's been boiled for 5 hours this time)
♪ ※ In the case of pressure cooker 【I'm taking action】 I personally feel like an ordinary cook will finish without smell (^ ^)
・ I finish it with a boil and give it from a boil in a soup ※ The juice is also collagen in this boil, so the soup melts out, so making instant bag noodles with this boil in a boil or making a soup is very delicious ♪
・ If you cut daikon radish, put it in a pot and add cold water and rice to the fire and put it on fire ・ If it boils to a weak medium heat until the daikon appears clear. ・ If it's transparent, raise it from hot water and extra water ( Steam) Keep the radish and pig's feet arranged again in a clean pot. Dishes: Sake: soy sauce: sugar (three hot sugar + zalame) = 10: 2: 1 Add the prepared one to the pan Put on fire ※ If it is a whale thing 4: 1: 1: 1
If it is boiled, then 10: 1: 1: 1
If it is a pan, I think that it will become just good salt plum if it combines in about 20: 1: 1: 1 (^ ^)
※ This time is a part of a strong smell of pork legs, so it has been added to the sake of many ♪ ♪
・ Boil it down to a weak medium heat and simmer for about 30 minutes while taking action with heat so that large bubbles may pop out. ※ When the amount of juice is extremely small, add the soup each time.
・ Stop cooking until finished and leave it until rough heat is removed ・ Lap cover and put on a refrigerator overnight if coarse heat is removed ※ If the lid is taken without taking coarse heat, it is easy to see the food ・ After reheating Completed!
~ 2 baked pork legs ~
・ Put the pork legs finished in the lower pot in a pot and pour cold water to the extent that the pork legs are covered and add a little thick salt (2 to 3%) than the soup and put on the fire ※ The salt concentration which human feels delicious is 1%
(It feels delicious because it is the same as the salt concentration of human body fluid, ...?)
※ In order to finish the pork foot with the effect of salt osmotic pressure and water retention to put the taste in the pork foot, amino acid of the pork foot is allowed to come to the surface, and when it is baked after this, the Maillard reaction makes the crisper and crisper To finish
I use salted salmon for reasons such as (^ ^)
・ Boil it down to a weak medium heat and simmer for 3 hours while taking action with aggravation so that large bubbles come out. ※ When the amount of squeezing is reduced while adding water each time ・ When the simmer is over take a rough heat in the colander・ Fried with grilled fish, oven, toaster etc., finish with crispy finish and served with ponzu and gyoza pepper.
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