Is it cold or hot water to soak fried pork rind?

1. How to foam polyurethane for fried meat skin.

How to soak the flesh:

How to make oily skin and meat: Mix fresh pork rinds.

Scrape the vegetable oil completely (otherwise there will be a hala fishy smell), then hang the skin and meat in the air outlet to dry, and use edible alkali before frying.

The dried skin meat is washed, dried, and then the skin and meat are mixed with animal or cooking oil.

Put it in the pot together, bake it over a slight heat, boil it again, roll the skin and meat frequently, and wait for the skin and meat to bulge, loose like fried fritters, then scoop up the skin and meat to refrigerate, that is, make it into oily skin and meat.

Soak the dried skin of the meat:

Soak the oily skin and flesh in cold water to soften, and then add alkaline noodles.

Grab and wash the vegetable oil, then put it in boiling water and cook it for a while, scoop it up and drain the water, cut it into 4 cm long and 2 cm wide pieces with a knife after cooling, and then grab and wash it many times with cold water, and soak it in cold water for 3 hours until the skin and flesh are swollen and white, and then remove and control the water.

Second, the practice of frying meat skin.

1. Live pig skin.

After cleaning up, put it in a pot of cold water, and after the fire boils, change to a simmer and cook the pork skin to thicken and fade. Scoop up the boiled pork rinds, let them cool and scrape off the vegetable oil from the inner layer of the skin and flesh with a knife.

2. Cut the pork rind with a knife into 5 cm wide strips, wrap the thread and hang it to dry in a naturally ventilated and cool place.

3. Generally, after 7 days of cooling, the pork skin can be dry, and the pork skin can be dried to the level where it can be broken with force.

4. Pour cooking oil into the pot, put in the dried pork skin when the oil is hot, and fry the pork skin to turn yellow and yellow. Scoop up the fried pork rinds to control the oil and set aside.

5. After putting the fried pork skin into the pot in boiling water, it will be soaked for 6 hours, and the pork skin can become loose and malleable.

6. The soaked fried pork skin can be cooled, boiled in soup, or cooked with other fruits and vegetables.

Fried pork skin is not greasy, my understanding is the same as the basic principle that the oil residue is not greasy when we refine lard; The vegetable fats in pork rinds will extravalate after frying. After boiling in boiling water and soaking for several hours, the fried pork rind will become more and more smooth and malleable.

1. After boiling the live pig skin, it can easily scrape off the vegetable oil in the inner layer.

2. The boiling oil in the pan is very easy to splash when the dried pork rind is fried, so it is necessary to give safety tips.

3. After the fried pork skin is boiled, it can be fluffy and malleable after soaking for 6 hours.

4. The fried pork skin should be simmered, and the water temperature does not have to be high, otherwise the fried pork skin will have large porosity and small ductility after soaking.

3. How to eat fried meat skin.

Deep-fried pork rind, that is, pork rind is fried with edible oil or animal fat. Deep-fried pork rind can be eaten dry, and it can also be soaked and used in cold dishes.

Cook soup or other fruits and vegetables. Eating fried pork skin dry is like eating Penghua food, crunchy, and taking the fried pork skin after soaking will feel fragrant but not greasy, long and short.

Smooth and malleable.

Deep-fried pork rinds, whether soaked in cold or hot water, are intended to clean the pork rinds. It also depends on the fresh pork skin, or the accumulated pig skin, fresh pork skin, and does not care about cold water blisters and hot water bubbles.

If you have enough time, you can use cold or lukewarm water, and if you don't have time, you can use water faster.

Cold water

As for the water temperature of soaking, we recommend soaking with cold water, because whether it is summer or winter, cold water soaking can avoid its rapid deterioration and is relatively safe, but it takes longer to soak in cold water, so you need to prepare in advance.

How to soak the skin of the meat:

How to make oily meat skin: Scrape the fat on the fresh meat skin thoroughly (otherwise there will be a hala oil smell), then hang the meat skin on the tuyere to dry until it is dry, and use alkaline water before frying.

Wash and dry the dried skins, then add the skins and lard.

or vegetable oil in a pot.

Heat the slight fire, continue to boil, here to turn the meat skin frequently, until the meat skin swells, crispy and loose like a fritter, then the meat skin is taken out and cooled, that is, to make oily meat skin.

Soaking of dried meat skins:

Soak the skin of the oily hair in cold water until soft, and then add alkaline noodles.

Grab and wash the grease, then put it in boiling water and boil for a while, remove and drain the water, cut it into pieces 4 cm long and 2 cm wide with a knife after cooling, and then grab and wash it several times with cold water, soak it in cold water for 3 hours, until the meat skin is swollen and white, scoop it up, and drain the water.

The method of soaking and cleaning fried pork skin is as follows: add water to the basin, use two spoons of baking soda, soak the meat skin for 4 to 5 hours until the meat skin is white, and then add a little salt to scrub it, so that the meat skin can be washed very clean.

Then put the skin of the meat in a clean basin and fill it with water, put it on the stove and heat it until it boils, for 5 to 8 minutes, turn off the heat, remove the skin of the meat, and let it cool until it is lukewarm. Use tweezers to pluck out the remaining hair, use a kitchen knife to clean off the remaining fat and dirt, pluck the hair, wash it and set it aside. Scratch off the fat from the skin while it is hot.

Then, cut the skin into small pieces and place them on a curtain and place them in a ventilated place to dry. After a week, the skin of the meat is air-dried and hardened, and the oil comes out, and the finished product is hard and can be fried.

Put clear oil in a clean pan, turn to low heat after the oil temperature is 60% hot, put in the dried meat skin and fry. As the oil temperature rises, the pork skin will bubble, so take it out and let it cool first. Then put the pork skin that has been fried once into the second frying again, and after two frying the pork skin will expand, and after cooling, it will be stored in a plastic bag.

When the fried pork skin is eaten, soak it in water for a few hours until it is soft, soak it in water for two days and then use it to make food. Take three or four pieces of soaked pork skin, cut it into thin slices, and stir-fry it with green peppers, garlic sprouts, oyster sauce and balsamic vinegar.

Fried pork skin is not greasy, my understanding is that just like the principle that the oil residue is not greasy when we refine lard, the fat in the pork skin will seep out after frying. After boiling the pork skin in boiling water and soaking it for several hours, it will become smooth and elastic.

Ingredients: Pork rind to taste.

Cotton thread in a small bundle.

Method steps.

The pork rind is scraped off the grease and cut into strips the size of the picture above.

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Poke a small hole in the pigskin side, tie cotton thread and let it air dry outside.

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Air-dried to the top of the figure is hard and transparent.

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Preheat in the oven at 350 degrees for 5 minutes.

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You can also use an air fryer at 200 degrees for 5 minutes.

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Soak in water when serving.

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Deep-fried pork skin soaking method: the fresh meat skin on the grease is thoroughly scraped clean (otherwise there will be a hala oil smell), and then the meat skin is hung in the tuyere to dry until it is dry, before frying, the dry meat skin is washed and dried with alkaline water, and then the meat skin and lard or vegetable oil are put together in the pot, heat slightly, continue to boil, here to turn the meat skin frequently, until the meat skin swells up, crispy and loose like fritters, the meat skin is taken out and cooled, that is, the oil skin is made. Soaking of dried meat skins:

Soak the oily skin with cold water to soften, then add edible alkaline noodles to grab and wash the oil, then put it in boiling water and boil it for a while, take out the drain, cut it into pieces 4 cm long and 2 cm wide with a knife after cooling, and then grab and wash it several times with cold water, soak it in cold water for 3 hours, until the meat skin is swollen and white, scoop it up, and drain the water.

Method: After cleaning the pig skin, put it in a pot of clean water, boil it over high heat, and then change to low heat to cook the pig skin to thicken and change color. Remove the boiled pork skin, let it cool and scrape off the grease from the inside of the meat skin with a knife.

Cut the cleaned pork skin into 5 cm wide strips with a knife, thread them and hang them in a ventilated and cool place to dry.

Generally, after about 7 days, the pig skin can be dried, and the pig skin can be dried to the extent that it can be broken by hand.

Pour vegetable oil into the pot, put in the dried pork skin when the oil is hot, fry the pork skin over low heat and turn yellow in color. Remove the fried pork skin from the net oil and set aside.

After boiling in a pot of boiling water, the fried pork skin can be soaked for about 6 hours, and the pork skin will become soft, swollen and elastic.

The soaked fried pork rind can be cooked in cold sauce, soup, or with other vegetables.

After boiling the pig rind in water, it is easy to scrape off the grease on the inside.

The hot oil in the pan is easy to splash when the dry pork skin is fried, so pay attention to safety.

After boiling the fried pork skin in water, soak it for about 6 hours to make it fluffy and elastic.

Fry the pork skin on low heat, and the oil temperature should not be high, otherwise the fried pork skin will have large pores and low elasticity after soaking.

How to soak the skin of the meat:

Oily meat skin preparation method: the fresh meat skin on the grease thoroughly scraped clean (otherwise there will be a hala oil smell), and then hang the meat skin in the tuyere to dry thoroughly, before frying, wash and dry the dry meat skin with alkaline water, and then put the meat skin and lard or vegetable oil together in the pot, heat slightly, continue to boil, here to turn the meat skin frequently, until the meat skin swells, crispy and loose like fritters, the meat skin is taken out and cooled, that is, the oil skin is made.

Soaking of dried meat skins:

Soak the oily skin with cold water to soften, then add edible alkaline noodles to grab and wash the oil, then put it in boiling water and boil it for a while, take out the drain, cut it into pieces 4 cm long and 2 cm wide with a knife after cooling, and then grab and wash it several times with cold water, soak it in cold water for 3 hours, until the meat skin is swollen and white, scoop it up, and drain the water.

Deep-fried pork rind soaked in cold water. The grease on the inside of the fresh pork skin is completely scraped and dried in a ventilated place for later use, and the pork skin can be dried in about 7 days. When making, fry the pork skin in oil over low heat until golden brown, boil the fried pork skin in water until soft, and then soak it in cold water for 6 hours until the pork skin becomes smooth and elastic, that is, the soaking is successful.

Precautions for fried pork rind.

1. Remove the fatty meat: When processing the pork skin, the white fat and fatty meat next to the pig skin should be removed, so that the cleaned pork skin will not be greasy when fried, and it will taste crispy.

3. The oil temperature should not be too high: the fried pork skin should be on low heat, and the oil temperature should not be high, otherwise the pores of the fried pork skin will be large, and the heat will be too high, and it will not be able to achieve the effect of foaming. It is best to fry the pork skin with the oil temperature between 180-200 degrees, that is, when the oil pan has just smoked.

The above content refers to Encyclopedia - Fried pork rind.

Deep-fried pork rinds, i.e. the use of vegetable or animal oils to fry pork rinds. Deep-fried pork rind can be eaten dry, or soaked to spice up cold dishes, make soups, or cook with vegetables. Dry eating is like puffed food, crispy, eating soaked fried pork skin will feel fragrant but not greasy, porous and smooth, full of elasticity, so soak fried pork skin with cold water or hot water?

1. Soak the oily skin in cold water to soften, and then add edible alkaline noodles to grab and wash the grease.

2. Put it in boiling water and cook for a while, then remove and drain.

3. After cooling, cut it into pieces 4 cm long and 2 cm wide with a knife, and then grab and wash it several times with cold water.

4. Soak in cold water for 3 hours until the skin is swollen and white, then remove and drain.

That's it for the introduction of whether to use cold or hot water for soaking fried pork rind.

In our hometown, fried pork skin is generally only made at family banquets or New Year's holiday gatherings, and our family rarely eats fried pork skin, most of which will be soaked before eating. After the fried pork skin is soaked, whether it is cool, or fired are very delicious, and very chewy, my family often buys some fried pork skin home during the festival, and the specific firing method and soaking method will be shared with you next.

Gastronomy teaching time

Roasted pork rind [Ingredients required].

Fried pork rind [Accessories required].

Green onion, ginger, fungus, flour, light soy sauce, salt, chicken essence.

Production steps] Step 1: Let the fried pork skin cool, boil it in boiling water for 3 minutes, then put it in another basin of warm water, soak it for 6 hours, and soak the pork skin until soft.

Step 2: Cut the soaked pork skin into strips three finger widths, then cut it into slices with an oblique knife, squeeze out the water and set aside.

Step 3: Soak the fungus and slice it.

Step 4: Heat the oil, add a little flour to the heat, then quickly add the green onion slices and ginger slices, fry for 10 seconds, then put the pork skin and fungus into the pot and stir-fry, and then add a little water to cook for a while.

Step 5: Add light soy sauce, salt and chicken essence to the pot to taste, wait for the soup to thicken, pour in the oil and then remove from the pot.

[Technical Summary].

1. How to soak fried pork skin?

Answer: The fried pork skin should be fully cooled and dried before soaking, and it should be boiled before soaking, and then soaked for at least 5 hours, so that the soaked pork skin can be Q bomb. The reason why boiling is to shorten the soaking time of the meat skin and prevent soaking for too long and causing it to rot.

2. Why do you put a little flour before roasting pork skin?

Answer: The main purpose of putting flour is to make the final soup thick, the biggest difference between this method and thickening with water starch is that water starch will make the meat skin coated with starch, while putting flour will only thicken the soup, so the taste of eating the meat skin will not be affected.

3. Why do you need to pour oil in the pan before cooking?

Answer: Ming oil is also called tail oil, the purpose is to highlight the amount of oil in the dish, the use of different types of oil can also play a role in enhancing the flavor, we can use scallion oil in this dish today, increase the flavor of green onions.

[Summary].