The practice of crystal pigskin jelly steaming, the practice of crystal pigskin jelly

There are tricks to making crystal jelly, remember these three steps, the jelly is crystal clear, and the Q elastic is smooth.

Crystal skin jelly is a very popular dish at the Chinese New Year's Eve dinner, especially on the table in the north, this crystal skin jelly is boiled out of pork skin, which looks crystal clear like crystal, and it melts in the mouth when eaten, especially by girls, because pork skin jelly is rich in collagen, which is helpful for protection and moisturizing.

There are a lot of friends boiled out of the crystal jelly looks particularly turbid, and it tastes fishy, which is caused by the wrong production method, today I will share with you the correct practice of crystal jelly, there are tricks to the production of crystal jelly, remember these three steps, the jelly is crystal clear, and the Q elastic is smooth!

Crystal jelly. The first step is to clean the pigskin.

Clean the pork skin, blanch it in a pot in cold water, and put ginger slices and cooking wine in the water, which can play a role in removing the fish. Cook until you can poke through and pick up with chopsticks, and scrape the lard clean after the boiled pork skin, and be sure to hang it cleanly, otherwise the boiled crystal skin jelly will be turbid and greasy.

The processed pork skin is cut into small pieces, put the cut pork skin in warm salt water, scrub repeatedly, and change the water back and forth to wash three times.

Step 2: 1 bowl of pork rind and 2 bowls of water.

The cleaned pork skin is dried and put into a heat-resistant container, and the water is put into the water according to the ratio of 1 bowl of pork skin and 2 bowls of water, this ratio is very important, otherwise the boiled pork skin is not delicious, and finally cover the lid and put it in the steamer and steam for 70 minutes.

If there is no steamer at home, it is okay to steam in a steamer, boil the water over high heat, then turn to medium heat, and steam for about 60-80 minutes, the time should not be too long, otherwise it will also affect the taste.

Step 3: Refrigerate for 12 hours.

The steamed pork skin is cooled and put in the refrigerator for at least 12 hours, and when the time is up, it will become a crystal crystal skin jelly.

When you want to eat, take it out of the refrigerator, cut it into small pieces, and eat it with sauce, isn't it very simple, if you have a favorite partner, try it, crystal skin frozen is a must-have for the New Year, so it is crystal clear, Q elastic and smooth, and the whole family likes it.

Pork rind is still to be steamed.

Pork skin jelly

Ingredients: Pork skin, ginger slices, cooking wine, cooking oil, shallots.

Method Clean the pork skin, put it in a pot, add ginger slices, blanch the cooking wine, and remove it for later use.

2. Cut the blanched pork skin into shreds and put it in cold water to wash it.

3. Add half a bowl of water to the pot, put in the cleaned pork skin, pour in cooking wine, add shallots, cover and simmer over high heat.

4. Wait until the soup is stewed until white, pick out the green onion and ginger in the pot, pour it into the mold together with the soup, store it at room temperature for 3 4 hours or refrigerate it for 1 2 hours, and wait until the pork skin is frozen and solidified, cut it into suitable small pieces and enjoy.

Pork skin jelly Ingredients: 300 grams of pork skin. Water 600 grams. Cooking wine 1 spoonful. Salt 3 grams. Dark soy sauce: 1 teaspoon. Light soy sauce 1 teaspoon. Ginger piece. 3 green onions. 10 Sichuan peppercorns. Star anise: 2 pcs.

Sauce: 2 tablespoons Maggi soy sauce, 2 tablespoons rice vinegar, 1 tablespoon chili oil, 3 cloves of garlic.

Steps: 1. Boil the meat skin for a few minutes and cook it softly. Easy to scrape grease and shred.

2. After boiling soft, scrape the grease and pluck the pig hair.

3. Shred the pork rind.

4. Add water to the pot and boil for a few minutes, then pour out the water, repeat three times, and try to boil the oil clean and the meat skin will not be greasy.

5. Prepare green onion and ginger, cut into large pieces as much as possible, and finally catch it. Sichuan pepper and star anise are packed in the seasoning box, so as not to be unable to fish out in the end, because the soup also needs to be retained.

6. Heat water, seasonings, cooking wine, soy sauce and salt in a pot. Don't use too much salt and dip the sauce at the end. The amount of water depends on personal preference, if you like to be thick, put less water.

7. Use any pot to cook, I like to use a pressure cooker, 10 minutes is enough, the pressure cooker saves time and trouble. I like the time of the Q bomb to be short and chewy.

8. Take out the seasoning and pour it into a container and refrigerate until solidified.

9. Prepare the dipping sauce. Maggi soy sauce, rice vinegar, chili oil, minced garlic, whatever you like!

Pigskin jelly.

1000 grams of pork skin hair, wash, cut into small pieces and put in the pot, add an appropriate amount of water, simmer over low heat until the skin is cooked and rotten, when the juice is sticky, add rice wine, soy sauce and salt, green onion, ginger and other seasonings, and then heat and mix thoroughly. After cooling, it solidifies into a jelly-like shape, which can be eaten with meals or snacks at will.

Put the pork skin in boiling water and cook for 5 minutes, remove it and rinse it with cold water, and scrape the pig hair and fat. Finely chop the pork rinds. Put the cut pork skin in the pot, add water to boil over high heat, change the heat to low and cook the meat skin soup until it is viscous, pour it into the basin, let it cool and put it in the refrigerator to freeze.

The correct way to make crystal pigskin jelly:1.Pork skin in a pot under cold water, add green onion and ginger, cooking wine, bring to a boil and turn to low heat and cook for about 5-8 minutes.

2.Let the boiled pork rind cool and rinse twice.

3.Use a knife to remove the excess grease from the pork skin, scrape it clean, and scrape the hair on the back side.

4.Cut the pork skin into thin strips, and if you think it's troublesome, you can break it with a food processor.

5.Pour in the liquor and scrub with warm water for 2 minutes to remove the fishy smell.

6.Add baking soda, white vinegar and salt and scrub repeatedly to remove the grease inside.

7.Rinse with water 4-5 times until the rinsing water is clear, and the pork skin jelly will be crystal clear.

8.The ratio of pork skin and water is 1:3, start steaming in the steamer, add green onion and ginger, cooking wine, star anise, bay leaves, and steam over high heat for an hour and a half.

1. Put the pig skin into boiling water for 5 minutes, take it out and rinse it with cold water, and scrape the pig hair and fat (be sure to clean it).

2. Cut the pork skin into strips or cubes.

3. Put the cut pork skin in the pot, add an star anise, and add more than twice the amount of water to the pork skin. After the fire boils, change to medium-low heat and cook for more than 1 hour, dip the meat skin juice with chopsticks, and dip the meat skin soup with your hands to feel very thick and viscous, at this time it will be fine. Pour it into a basin and put it in the refrigerator after a little cooling.

4. When eating, cut a piece, cut into strips or small pieces, add garlic, vinegar, and put some coriander.

Cut the pig's trotters into appropriate pieces, put in appropriate seasonings, add water for a long time to boil, so that the boiled soup contains a certain amount of skin gum, and then cool, after cooling, the pig's trotters and soup will solidify together and can be eaten.

Buy three pig's trotters, chop them into small pieces, and add an appropriate amount of water. Seasonings, just a few, green onions, ginger, salt, etc., as you like, you can put it or not, except for salt!

Put the trotters in a pressure cooker for an hour, until they are soft and rotten, and pour the soup into a suitable vessel. Be careful that there will be bone debris in the pot and clean it up. Peel off the pig's trotter bones piece by piece, and tear off the dust-based meat and tendons as much as possible, so that the finished product will be beautiful.

Prepare some more diced carrots, blanched cauliflower, boiled peanuts.

If the remaining soup is of moderate viscosity, you can pour the meat and dices into the soup and stir well, cover with a lid or plastic wrap, and put it in the refrigerator until it solidifies. When eating, be sure to scrape off the thick layer of grease that has solidified on it. Sprinkle with steamed fish drum oil and ginger rice.

Note:1If the soup is not sticky enough, you can go back to the pot and boil it again.

2.You can also leave out diced vegetables, it's pure hoof jelly!

Pig's trotters, green onions, ginger slices, seasoning, cooking wine, salt.

Method: 1. 4 pig trotters, wash, tweezers to remove hair;

2. Throw it into a pot of cold water and boil it, remove it, and wash off the foam;

3. Put it in an electric saucepan, add water to cover the pig's trotters, add green onions, ginger slices, ingredients, cooking wine, salt (don't put too much, put a little less, add soy sauce to taste when eating), cover the pot, and cook on high heat until the bones are removed;

4. When it is not hot, take out the pig's trotters, remove the bones, cut the meat into small pieces, and spread it in the lunch box;

5. Take out the green onion and ginger and other seasonings in the soup and throw them away, pour the soup into the lunch box, let it cool and put it in the refrigerator.

3 pork trotters, appropriate amount of soy sauce, appropriate amount of salt, 1 star anise, appropriate amount of Sichuan pepper, appropriate amount of shallots, appropriate amount of cooking wine, appropriate amount of garlic, appropriate amount of steamed fish soy sauce, appropriate amount of sesame oil, appropriate amount of coriander, appropriate amount of vinegar, appropriate amount of ginger.

Steps. 1.Prepare the ingredients.

2.Wash the trotters and cut them on both sides with a knife.

3.Add water to the pot, add cooking wine, put in the pig's trotters and boil the bloody water, remove and rinse.

4.Put all the seasonings in the seasoning packet.

5.Put the pig's trotters in the electric pressure cooker, add water, put in the seasoning package, add soy sauce, cooking wine, a little salt, and cook for about an hour by pressing the pig's trotter button.

6.Cool the boiled trotters slightly, and bring disposable gloves to remove the bones while they are hot.

7.Shred the skin and meat and put it in a crisper box.

8.Pour in the broth.

9.After cooling, it is best to cool it thoroughly, or put it in the refrigerator to keep it fresh and remove the grease on it.

10.Slice or dice the trotters.

11.Mash the garlic, add steamed fish soy sauce, a little vinegar, sesame oil and mix well, pour it on top of the chopped pork trotter jelly, and sprinkle a little coriander.

1.Don't add too much water when boiling the pig's trotters, and you can also put them in the refrigerator after cooking, and they will quickly become frozen.

2.The soup is not sticky enough, so you can go back to the pot and boil it again.

Ingredient breakdown.

800 grams of pork rind.

3 liters of water. 3 slices of orange peel.

50g light soy sauce.

1 slice of ginger and 1 green onion.

A bay leaf. 15 grams of salt.

A pinch of peppercorns. A pinch of cumin.

Salty and umami taste. The cooking process is time-consuming for several hours.

Normal difficulty. Crystal pork skin jelly preparation step 1 raw materials.

2. Put the pork skin in the water and add the green onion and ginger.

3Add the Huadiao wine and cook for 5 minutes.

4. Take it out and rinse it well, and scrape off the white part.

5. Pluck the hairs. You can prepare an eyebrow clip, which is very useful.

6Cut into thin strips and rinse 3 to 5 times with warm water so that the pork skin jelly will be very transparent.

7. Add all the ingredients except salt and light soy sauce, boil over high heat, turn to medium-low heat and boil 8, skim off the surface foam, maintain high heat for 10 minutes, turn 9 to medium-low heat for 30 minutes, take out the orange peel, which can not only retain the fragrance of orange peel but also prevent bitterness, and continue to boil for 1 and a half hours.

10Add salt, light soy sauce and heat for 10 minutes, and finally remove all the condiments.

11Put the pure skin jelly soup into a box, and a large pot of skin jelly is sealed and put in the refrigerator to refrigerate overnight, saving space and not smelling.

12 is delicious.

Cut the pork skin into small strips, if you are not too troublesome, you can also cut it into small dices, take green onions, ginger, star anise and put them in a pot, add water, put in the cut pork skin, boil slowly over low heat, boil until viscous (if you can't get it right, you can come to a small bowl first, put it in the refrigerator to try it) After cooking, the cooked fat meat and residual hair on the meat skin must be scraped, otherwise the fat of the fat meat will gradually dissolve in the soup, forming small particles, affecting the transparency of the skin jelly. It is conducive to absorbing calories and making the collagen in the skin of the meat fully dissolved in the soup.

First hit the boiling water, cut off the fat, cut into shreds, then put salt in cold water and wash hard, put salt in hot water and wash until the water is washed and add water, put a few slices of ginger, a little old wine, half a spoon of salt, steam in the steaming drawer for 3 hours, steam and let cool, cool in the refrigerator preservation layer, cut the plate, prepare materials: pig skin, green onions, ginger, peanut oil, light soy sauce, salt, sesame oil, aged vinegar, coriander, chili, garlic Put the pig skin into cold water, ** boil until the water boils 2 minutes after turning off the fire, take out the pig skin and wash it with cold water, Then use tweezers to pluck the hair off the pigskin.

Put an appropriate amount of cold water in the pot, add an appropriate amount of ginger and scallion cooking wine, put all the pork skin into the pot, wait for the water to boil, cook for another five minutes, and remove the pork skin. Put the pork skin into a pot and boil over high heat for 4 6 minutes, take it out and take it down, remove the excess hair on the outside with an eyebrow plucking knife, and remove the fat inside with a blade, pay attention to (do not have a little oil on the meat skin) Otherwise, it will affect the solidification of the skin jelly.

If you like to eat clear and transparent meat skin jelly, you can put the meat skin into the container, steam it for 40-50 minutes, 1 kg of meat skin and 2 kg of water, steam it and let it cool naturally to eat it with a knife to remove the fat and fat on the meat skin, be sure to remove it clean, not only conducive to health, but also can make the finished product clear and have a good taste. After cleaning the surface of the meat, rinse it well, then boil it in boiling water until it is slightly enough for the chopsticks to be inserted and removed. Material:

300 grams of farmhouse pork rind, 6 slices of ginger, appropriate amount of cooking wine, 1 tangerine peel, 1 cloves, 1 licorice, 1 star anise, 3 rock sugar, 1200 ml of water.