Related readings about Niu Buddha and his elbows

Ingredients for Qiyou baked skin elbow: 750g pork elbow, 5g white fungus (dried), 10g wolfberry, 25g black beans, 50g lotus seeds, 100g jujube (dried), 30g honey, 30 grams of rock sugar, 8 grams of lard (refined).

Features: The color of the dish is like amber, the skin is crispy and the meat is rotten, the fragrance is sweet and mellow, and it is nourishing and pleasant.

Method:

1. Place the elbow skin side down in an iron fence, roast it over a high fire for about 10 minutes, then put it in cold water to scrape off the black skin;

p>

2. Repeat this 3 times and remove 2/3 of the thickness of the meat;

3. Put the cleaned elbows into the soup pot and cook over high heat until cooked through;

< p>4. Take out the cooked elbow and process it into a round shape, cut it into elephant eye pieces with a knife, and place it in a bowl with the skin side down;

5. Place the minced meat that fell during processing on top;< /p>

6. Soak the black beans and cook until cooked;

7. Put the cooked black beans and washed wolfberries in a bowl and steam them in a basket;

8. Cut both ends of the red dates and remove the core;

9. Cut both ends of the cored lotus seeds and put them in a bowl, add lard and steam them in a cage for 20 minutes, take them out and decant the water; < /p>

10. Put the steamed lotus seeds into the dates and steam them in a basket for 20 minutes;

11. Put the pot holder in the wok and put the steamed elbows skin down On the pot holder, add two spoons of water, put rock sugar, white sugar, honey, and red dates on top, hold it with a large plate, and bring to a boil over high heat;

12. Move to low heat, stir-fry for 30 minutes, and serve. When it turns amber, remove the jujubes from the plate, hold the pot holder with a slotted spoon, and place it on the plate;

13. Blanch the white fungus in boiling water, drain off the water, and surround Shizi ;

14. Arrange the red dates in a circle outside the white fungus;

15. Put the black beans and wolfberry into the remaining juice in the pot, bring to a boil, and put them evenly into the plate. Can. Tips:

① Do not cut the elbow with the knife to keep its shape intact. The steaming time of the elbow should be guaranteed to be 2 hours to make it soft and tender;

② When stewing the juice, the fire should not be too high, because too much sugar can easily stick to the pot. During the process of collecting the juice, there may be black residue on the edge of the pot. , wipe it off with a clean cloth to prevent it from falling into the juice and affecting the quality of the dishes.

The "Niu Buddha elbow-baking" event in Niu Fo Town, Da'an District came to Hong Kong Phoenix TV. This time, it was led by Xinhua News Agency and jointly organized by the Ministry of Civil Affairs and CCTV. According to reports, during the Kangxi period of the Qing Dynasty, the famous Niu Fo ancient town On the basis of Sichuan-style roasted meat, the chef absorbed the advantages of traditional elbow roasting and successfully trial-produced the unique Niu Buddha "bowl roasted elbow", hence the name "Niu Buddha Baked Elbow". The "Niu Buddha Baking Elbow" is shaped into a crown. It is fresh and tender in color, delicious and sweet. It is not rotten when eaten, fat but not greasy. It is famous in Bashu. It was later introduced to the palace through the government and became a top-quality dish in the palace during the Kangxi period. Last year, the Cow Buddha's elbow-roasting ceremony was listed as an intangible cultural heritage for protection. In the early 1990s, the Fushun Food Factory in Niufo Town developed the canned Niu Buddha Baked Elbow. With its brownish-red color and fresh flavor, it became a famous traditional food in Zigong and a good souvenir for Zigong tourism.

Niufo Baked Elbow has won the "First Bashu Food Gold Award", "Sichuan Province Consumers' Favorite Food", "Sichuan Province Food Hygiene Quality Trustworthy Product", and "Sichuan Province Famous and Special New Products Expo Gold Award in 1994" " and other honors, and has won the gold medal of the Ministry of Light Industry many times, and is favored by consumers. The "Story of Chinese Place Names" film crew was commissioned by Hong Kong Phoenix TV to film local delicacies and produce a special documentary introducing local traditional food culture , so it also requires strength to be included in the shots of "The Story of Chinese Place Names". During the filming process that day, the film crew went to Sanjiang Hotel, the "Famous Restaurant of Baking Elbows" in Niufo Town, to film the production of this famous snack. The various processes of the craft are recorded in a panoramic manner.

That wonderful elbow

Author: Wang Jiutang

When I go home during the Spring Festival, I always take a morning off. When I go to the market, I like the joyous noises on the streets when the Spring Festival is approaching, and the various fragrances floating in the streets. These are the smells that are deeply engraved in my memory. They always fade away in the dead of night when I am in a foreign land. I remembered.

As we were crowded along the street, we could smell the aroma of bean curd rice, mutton soup and coriander from time to time, the aroma of steaming beef steamers on the street, and the aroma of elbow roasting at the door of the restaurant. The New Year is approaching. At that time, they always put dozens of pots of roasted elbows neatly together on the big table facing the street. The brown-red color and the wafting aroma always make people salivate. All these smells and colors are closely related to the things deep in the memory. Each fragrance touches its corresponding memory area. I really want to turn in and sit down to eat at the sea right now, but it is too early. I would be embarrassed.

The streets are crowded with people, carrying bamboo baskets and shopping for new year's goods, bringing friends to buy clothes, shaking hands and rushing to the entertainment venues to watch the fun. He patted me on the shoulder - "Huh? You've been back for a long time? Let's go for a walk! Let's go drink tea along the river street!"

If I were to go out alone, I would really be with others. Went for tea.

Niufochang has always had many teahouses, and the streets are always crowded with people every day. No matter how remote the teahouse is, it will always be full by midday. At this time, those who sell pigs and buy sheep, and those who cut meat and make wine are all very busy. They go to make a bowl of tea with acquaintances and brag about the shells. Or four people would play a few rounds of Sichuan cards at a table, and when it was their turn to take a break, they would wrap up a leaf cigarette and hold it in their mouths, completely forgetting about the crops on the mountain and the fat pigs in the pen. There are also people here who talk about tea (asking people with status to mediate disputes), people who talk about making money (intermediaries who broker large-scale transactions such as pigs, cattle, real estate, etc.), and occasionally friends on the road say something like, "Everything goes smoothly." "Qing" and other slang words that others don't understand. In the early years, if there were only two wrong sentences, I would go to Xiahetan to practice.

Niufo Town is located in the hinterland of southern Sichuan. It was formerly known as Gaoshi, and its ancient customs still exist today. Because it is a key port for the export of Zigong well salt, it has been a large water and land terminal on the Tuojiang River since the Northern Song Dynasty. There have always been many merchants passing by, so the folk customs are simple but not rigid, and even have some wildness and heroism. The same is true for food here.

It’s almost noon, I’m getting hungrier and hungrier, I’m drinking too much tea, and I’m done talking about business. Now it’s time for restaurants to get busy. There are only a lot more restaurants in Niufo than teahouses. They sell bean curd rice, mutton soup, hoof flower soup, hot and sour noodles, pig cakes, and chicken nuggets. There are also large and small restaurants that offer steamed, stir-fried, cold, deep-fried, and stew dishes. There is a buzz of people everywhere, and the voice of the waiter always emerges from inside, like tares rushing among the seedlings. After finishing their tea and talking, the tea guests walked into different restaurants according to their status and family background. Some people who talk about making a big deal will say, "Go to Yonghong today at noon to eat the whole elbow roast! I can handle it!" As soon as someone talks about roast elbow, I start to feel anxious to eat, and I hurriedly say goodbye to my friends and go back. Home, I will definitely go to Yonghong on the way to buy a well-made elbow roast and take it home to satisfy my craving.

Roasted elbow is Niu Buddha’s specialty dish. According to legend, it was one of the two local tribute dishes during the Kangxi period of the Qing Dynasty. Another tribute dish is Shibaodang’s Shibaodang Steamed Black Beans. Because the water in Shibaodang has dried up, the cooking method has been lost. Niufo also has a famous dish called carrot dragon, which is made from carrots cut into pieces and dried in the sun. The carrots that are less than a foot long can be dried to be as long as an arm. The carrot dragon is mixed with peanuts and is a good accompaniment to wine. Great food! It's amazing that such a big guy can actually have two or three special dishes that others can't learn.

One of the main dishes when there is a banquet in my hometown is elbow roast, and it is often the last dish, ranking above the salty braised white meat and stuffed pork. It is usually only served when a wife is celebrating her birthday. For the dishes, you need to go to the street and hire a master chef to make them. The villagers jokingly say "I'll treat you to an elbow" refers to the local custom of inviting your brother-in-law to the boss when marrying a wife, and there is a special pot of elbows to entertain him - in fact, it means calling someone a brother-in-law, which is called bullying. head.

The preparation method of roasted elbow is not very complicated, but the ingredients are secret recipes. The chef of the restaurant bakes the elbow the night before, and the method and recipe will not be known to outsiders. An uncle of mine worked as a chef for a while, but unfortunately he only knew the general recipe. Before the Chinese New Year, he could ask a friend to bring back a small bag of "baking medicine" ground into fine flour and make elbow roast by himself.

The elbow is the pig's thigh. Cut off the pig's trotters at knee level. One elbow weighs about two to three pounds, crown. The elbow roasts sold in the restaurant all weigh two and a half kilograms, which is also called "customized". When baking elbows, use an iron pot to boil soup, put the whole elbow in, add refined salt, brown sugar, cooking wine, soy sauce, add star anise, tangerine peel, cinnamon, pepper, aniseed, fennel, ginger and other spices, and many more. This kind of Chinese herbal medicine is used to clear fire for digestion. After it is boiled over strong fire, it must be simmered over low fire for about two hours. Water is not allowed to be added during the process.

Among them, the dozen or so traditional Chinese medicines are the key to roasting elbows. The "baking medicine" my uncle brought back is this thing. Without it, no matter how good the chef is, the result will only be nine points. Even so, I later traveled around the world and conquered many people with just these eight or nine points - including my wife.

When simmering over high heat, the aroma wafts in. This aroma is very penetrating, especially before lunch and dinner, and can float farther. At home, stewed and roasted elbows are usually served on the 27th day of the twelfth lunar month. There are no special rules. I am used to making it two or three days early to satisfy a greedy person like me. The sun in late winter will be very warm at this time, and my siblings and I are used to picking tender pea tips and cooking noodles with roasted meat soup at this time. When walking back from the hillside, you can smell the generous fragrance from a distance. The fragrance will make you feel that you are surrounded by happiness.

When the elbow roast is served on the table, the guests who meet them for the first time will be a little stunned. If I use one word to describe it - wild! Use two words to describe it - domineering! There was only one elbow in the wide-mouthed basin, which was full. The meat is bright brown and red, and the soup is deep red and thick. This seemingly calm and restrained color is the most intolerable on the dinner table, and you will be eager to eat it. At this time, the aroma of elbow roasting is not so fragrant and strong in the vicinity. It just sneaks into people's noses softly and soothingly, but it is the most arousing to people's saliva - the aroma becomes stronger and the aroma becomes thinner!

I can’t help but want to eat, but I still can’t put down my chopsticks easily, otherwise it will make people laugh. The way experts eat it is to first take out the knife-like thin bone next to the tibia and use it to cut the roasted elbow lengthwise and horizontally. The biggest feature of roasting elbows is the pā (the combined character of "火ba", which is occasionally seen in books but cannot be typed out. I suspect it was invented by modern people). The emphasis on the heat is to pā but not rotten. It looks as good as ever, but it is pā after use. The bone slices can also be cut easily to ensure they melt in your mouth. When the knife holder sat down, he put the small bone fragment into his mouth and sucked it slowly, then with a satisfied smile on his face, he picked up the chopsticks with both hands and bowed in a circle, "Please! Please! Please! Everyone please!" ”

The lean meat has a very obvious fibrous feel in the mouth. You can also use your tongue to separate it into strips in your mouth. It will be slightly sticky to the teeth when you chew it, while the fat meat turns around in your mouth. It just melts. This is the real melt-in-your-mouth flavor, no need to chew at all. The most delicious thing is the meat skin, which is fragrant and glutinous. Savor it carefully. It has a little bit of toughness, but you still can't bear to chew it, and it disappears after just a few times.

I personally like to eat lean meat when drinking, and fat meat when eating. How can I say it is so good! If you are still not satisfied at the end, you can add another bowl of rice to soak in the broth. It is salty and light, fragrant and sweet. This pork elbow rice soaked in broth tastes smooth and smooth, and is extremely enjoyable! I secretly think that there is nothing better than rice made with various kinds of broths and vegetable soups! After eating several large bowls of rice, I often shamelessly lean back and take a few long breaths. I am really too full...

Eating elbow roast does not end at this step. (Unless you take all the broth on the spot), if there is any broth left, you can freeze it naturally. By the next meal, scrape off the oil on it and the soup will have turned into a dark red half. Transparent body, we call this thing "frozen", cut it into squares with a knife, you can even sprinkle a layer of chili powder, it will add a special flavor in the mouth, it is also a good thing to go with wine! Of course, you can also use the broth to add water to make another kind of soup. Just add some salt and throw in a few pea tips. It will be delicious!

I stopped writing, stopped writing, I couldn’t keep my mouth shut, so I went to find something to eat.