Beef Buddha baked elbow [Sichuan Fushun specialty]

What is Niu Fo baked elbow? Authentic Sichuan Fushun specialty: Beef Buddha roasted elbow

Content summary:Do you want to know what beef Buddha roasted elbow is? This article is a detailed introduction to the special product of Fushun, Sichuan Province - Niu Fo roasted elbow. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Niu Fo roasted elbow. The full text takes about 9 minutes to read, mainly including the basic introduction of Niu Fo roasted elbow and its nutritional value? What are the product features of Niufo baked elbow? How did the history of cow Buddha's elbow baking come about? The production method of beef Buddha roasted elbow, the awards and honors of beef Buddha roasted elbow, and the tasting and eating methods of beef Buddha roasted elbow

Basic introduction of Niufo roasted elbow

Niufo roasted elbow was developed by a famous chef from Niufo, an ancient town in southern Sichuan, based on Sichuan style roasted meat. Therefore, it was named Niufo roasted elbow and was a tribute to the court as early as the Kangxi period of the Qing Dynasty. During the reign of Emperor Kangxi of the Qing Dynasty, chefs from Niufo Town, Fushun County, at the Tuojiang River pier, drew inspiration from traditional elbow baking techniques and successfully developed the unique "bowl and bowl elbow baking" for Niufo. The "Wanwan roasted elbow" has a beautiful appearance, fresh and tender color, and a delicious and sweet taste. It is cooked on fire but not rotten, and is fat but not greasy, surpassing the most famous "Dongpo roasted elbow" at that time. It was popular among diners in cities and counties such as Fushun, Longchang, Zigong, Luzhou, Yibin, Zizhong, and Ziyang in the Tuojiang River Basin. Later, it was introduced into the palace by the government and became a top dish in the imperial court during the Kangxi period

How did the history of cow Buddha baking elbows come about

Niu Er was amazed by Chen Yuanyuan's beauty and even revealed the secret to making roasted elbows: the best roasted elbows must be made from five year old sows and fed with medicinal herbs such as coixseed, borneol, ginseng, and peanuts for five years. Until now (2008), Niu Er roasted elbow still claims to spread far and wide, making a name for itself both domestically and internationally. There is only one shop called Niufo Roast Elbow, which is called Niufo Roast Elbow

Method for making beef Buddha dried elbow

Ingredients for beef Buddha dried elbow:

750g pig elbow, 5g dried Tremella fuciformis, 10g goji berries, 25g black beans, 50g lotus seeds, 100g dried dates, 30g honey, 30g rock sugar, 8g lard (refined)

Method for baking cow Buddha's elbow:

1. Place the elbow skin facing down in an iron fence, grill on high heat for about 10 minutes, and scrape off the black skin with cold water

2. Repeat this three times and remove 2/3 of the thickness of the skin

3. Put the scraped and cleaned elbow into the soup pot and cook over high heat until it is five cooked

4. Take out the cooked elbow and process it into a circular shape. Use a knife to shape it into an eye block and place it in a bowl with the skin facing down

5. Place the minced meat that falls off during processing on top

6. Soak the black beans and cook them until they are five times ripe

7. Put cooked black beans and washed goji berries together in a bowl, steam them until they are tender

Beef Buddha baked elbow

8. Cut both ends of the jujube evenly and poke off the jujube pit

9. Cut the two ends of the lotus seeds that have been removed from the core and place them in a bowl. Add lard and steam them in a cage for 20 minutes. Remove and decant the water

10 Steamed lotus seeds are embedded in jujubes and steamed in a cage for 20 minutes

11. Place a frying pan mat in it, place the steamed elbow skin down on the mat, add two spoons of water, put rock sugar, white sugar, honey, and red dates on top, use a large plate to hold it, and bring it to a boil over high heat

12. Move to low heat, grill for 30 minutes. When it turns amber, remove the dates from the plate, hold the pot mat with a strainer, and place it on the plate

13. Blanch the water soaked Tremella fuciformis in boiling water, drain off the water, and surround it with water

14. Place the red dates in a circle outside the Tremella fuciformis

15. Put black beans and wolfberries into the remaining juice of the pot, boil them, and evenly transfer them to a plate

Awards and honors for Niufo roasted elbow

The roasted elbow has won honors such as the "First Bashu Food Gold Award", "Sichuan Province Consumer Favorite Food", "Sichuan Province Food Hygiene and Quality Trustworthy Product", and "Sichuan Province 1994 Famous and Special New Product Expo Gold Award". It has also won multiple gold awards from the Ministry of Light Industry and is highly favored by consumers. The production team of "Chinese Place Name Stories" was commissioned by Hong Kong Phoenix TV to film local cuisine and produce a special documentary introducing traditional local food culture. Therefore, being able to enter the camera of "Chinese Place Name Stories" also requires strength

Tasting and eating methods for beef Buddha roasted elbow

Pork should not be eaten together with black plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, sheep liver, coriander, turtles, water chestnuts, buckwheat, quail meat, and beef. It is not advisable to drink a large amount of tea after consuming pork