(Einsbein)
ingredients:
2 to 4 large pork knee cut in half.
3 liters of cold water.
Other Ingredients.
2 medium potato for each person
2 tablespoons (soup) and full of pickled sauerkraut) see below how to prepare homemade
pork sausage 1 gomo per person
white sausages 1 gomo per person
Mustard to taste 2 tablespoons (soup) in each dish or to taste
Way of preparing:
Wash the meat (pork knuckle), take all the bone pieces
It was in the flesh. Without taking the other big bone.
Place the unseasoned pork knee in the pressure cooker, leave cooking for 30 'minutes.
Do not open the cooker while it is hot, only after it came out like gangbusters, that is, let it cool the knee of pork in the pan.
If not cooked again take the heat for 10 'minutes.
Do the same to the previous procedure.
Drain all the cooking liquid into a bowl, take the refrigerator until the next day (to make jelly) Book
If you want to cook in common pot, it takes about an hour (1) hour or a little more depending on oven temperature.
Serve mode:
For each person: Place the dish half of seasoned pork with salt knee over mustard, and potato back, one (1) sausage bud,
Two (2) tablespoons (soup) of sauerkraut or taste, 1 (one) of white sausage bud.
Do not put everything on the plate heap, it is an ingredient next to each other.
If you prefer you can cut knee thick slices for cooking.
So domesticated to prepare the sauerkraut:
Wash several sheets of white cabbage, remove a bit of the stalk, put them on the device itself to make sauerkraut, one superimposed on another already with coarse salt. Raise the plunger (spiral type) of the pot up to the top at most, let him do it alone the rest of the procedure, that is to reach the end, it takes a few days or even weeks, depending on the local temperature.
When we got to the end, it is ready. Remove wring well.
Some people like to spice, sauté with a little oil and onion.
The right is to use the way that sauerkraut was preserved.
The can is very strong, try and if you need to spend a little water, drain and serve.
Notice:
Place the coarse salt you will use within a dishcloth, and tap the kitchen hammer to get thinner.
Mode Prepare the jelly:
Jelly
With the reserved liquid from the bowl that was in the refrigerator (12 hours), when it was already gelatinous, remove all the fat that was on top, with the aid of a spoon (soup), and the rest with paper towels.
Cut the gelatin into pieces, lead to fire with sugar or sweetener powder with 2 pieces of cinnamon stick and 10 cloves of India.
If you can caramelar sugar before making jelly.
Place 1 or2.A glasses of water boil until reduced by half.
If you want the most consistent jelly, put a sachet (one tablespoon) of colorless unflavored gelatin.
Moisten gelatin with 5 tablespoons (soup) of cold water, then bring to the microwave for 30 "second" to dissolve, or in a water bath.
Add the dissolved gelatin and hot mixture in the pan (jelly) with warm temperature, not too hot burning gelatin and do not enter the net. The temperature is always warm never cold.
When you put the gelatin dissolved when the temperature \ to be hot not boiling.
If you cold gelatin it separates, it is not incorporated in the liquid.
Note:
The animal gelatine is good to take facial wrinkles, strengthens hair and nails, etc.
The tool with green cover is to make sauerkraut.
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