What s the problem with the jelly melting with a little seasoning?

--[Pork skin jelly]--

Prepare the ingredients: 1000 grams of pork skin, a section of green onions, a piece of ginger, an appropriate amount of cooking wine, an appropriate amount of salt, and an appropriate amount of baking soda.

Steps: 1. Sit an appropriate amount of water in the pot, freeze the pork skin bought back in a cold water pot, add an appropriate amount of cooking wine after boiling over high heat, and then cook for 2 minutes and then remove it for later use.

2. Scrape off the lard with a kitchen knife while the blanched pork skin is hot, and then use a disposable razor to remove the remaining hair on the surface of the pork skin. When removing the lard, it should be hot, because it is not easy to scrape the oil after it is cold, and the lard should be removed as clean as possible, because a large part of the fishy smell of the jelly comes from the residual lard.

3. After all the pork skin is cleaned, boil a pot of water, add the pork skin after the water boils, boil for 2 minutes, remove it, and cut it into thin strips while hot. After the two steps of removing lard and pig hair, the pork skin has cooled and become stiff, and it is more laborious to cut the pork skin at this time, so it is necessary to cook the pork skin again to make the pork skin soft and then cut it will be much easier.

4. Cut all the pork skin into thin strips and put it in a basin, add two spoons of edible salt and two spoons of baking soda, and rub vigorously to rub off the remaining oil residue on the pig skin.

5. After the scrubbing is completed, rinse with water, and scrub 2-3 times in total until the water that has cleaned the pig skin is in a clear state.

6. Sit 5 times the amount of water in the pot, add the cleaned pork skin after the water boils, then add an appropriate amount of green onion and ginger slices, boil again over high heat and turn to medium-low heat and simmer for 80 minutes. If the boiling method is adopted, the ratio of pork skin shreds and water after cleaning is about 1:5, because the loss of water during the boiling process is relatively large.

When boiling the skin jelly, the seasoning only adds green onion and ginger slices, and the most taboo is to add spices such as pepper and star anise, which will make the soup darker in color and the finished product of the skin jelly not transparent.

After a few minutes, open the lid of the pot, pick out the green onion and ginger slices with chopsticks, add an appropriate amount of edible salt and stir well, scoop up a spoonful of skin jelly with a spoon, you can see that the soup will have a slight drawing state, stir the soup can also feel the viscosity of the soup, and boil to this extent.

8. Pour the boiled skin jelly into a regular container, it is best to choose this square crisper box, and put it in the refrigerator for more than 6 hours after the skin jelly soup is completely cooled.

The seasoning will not melt when the skin is jelly, it should be that the weather is hot, and the frost will melt, or if there is too much salt, it will melt, and it should be better if you put less salt.

This should be quite normal, phenomenon.

The most taboo seasonings are soy sauce, oyster sauce, and vinegar.

If you want the pork skin jelly to be thick and crystal clear, you should not use dark-colored seasonings when boiling, such as soy sauce, cooking wine, oyster sauce, vinegar, etc. Although these seasonings can remove the smell and increase the freshness, they are not suitable for making pork skin jelly.

When the pork skin is blanched, you can put cooking wine, but you can't put it when cooking, which will make the fishy smell unable to volatilize, but more and more fishy. Soy sauce, oyster oil, vinegar, etc., have a very heavy color, which will make the color of the pork skin jelly black, and it is impossible to be crystal clear. When boiling pork skin jelly, you only need to add green onions, ginger and salt.

How to deal with pigskin:

1. Edible alkali scrubbing

When washing pig skin, it is not possible to use only water, and it cannot be washed at all, because the oil is insoluble in water, and an appropriate amount of edible alkali should be added, and the water will become an alkaline solution. Fatty acids are hydrolyzed into fatty acids and glycerol in an alkaline solution, both of which are soluble in water and can quickly remove fat.

2. Add boiling water and soak

After scrubbing with edible alkali, pour in an appropriate amount of boiling water and let the pork skin soak for 20 minutes. The higher the temperature, the faster the fat will dissolve, and then scrape it diagonally with a kitchen knife to completely remove the remaining fat.

3. Add Sichuan pepper and cooking wine to boil

Put the pork skin in a pot, add Sichuan pepper and cooking wine and cook for 10 minutes. Sichuan pepper and cooking wine have the effect of removing the smell and increasing the flavor, which can remove the fishy smell of the pig skin and stimulate the flavor of the meat.

I believe that most people will have a question when making meat skin jelly, why do we not add salt when making meat skin jelly? However, there are two important reasons why we do meat skin jelly without adding salt: first, the salt meat skin jelly is not easy to coagulate. Second, adding salt is likely to destroy some of the nutrients in the jelly of the skin.

Most people don't add salt when making jelly. However, the main reason why salt is not added is that it is difficult to solidify the jelly after adding salt. Under normal circumstances, the water freezes at 0 degrees Celsius, but when salt is added to the jelly, the water becomes salt water.

The salt water does not freeze at 0 degrees Celsius, and it needs to be below 0 degrees Celsius to freeze. Relatively speaking, if salt is added to the jelly, its solidification rate must be slower than that without salt. This is one of the reasons why everyone does not add salt when making meat jelly.

The reason why people do not add salt when making meat skin jelly is not only because it is not easy to solidify when adding salt, but also because adding too much salt is likely to destroy some of the original nutrients and nutrients of meat skin jelly. Because the raw material of the skin jelly in the meat skin jelly is pig skin, and our pig skin is rich in collagen, protein, lysine and other nutrients. Among them, collagen is more sensitive to salt taste, if we add too much research in the production process, it is easy to destroy the collagen in the jelly of the skin, and the toughness of the whole jelly will be greatly reduced.

All in all, the reason why people do not add salt when making meat skin jelly is mainly because after adding salt to meat skin jelly, it is likely to affect the nutritional value of meat skin jelly, which is a loss for people. In addition, if we add salt when making the jelly, the whole solidification process of the jelly may be very long. Because the skin of the jelly is not easy to coagulate after adding salt.

Because adding salt will affect the condensation of the skin and meat jelly, and the taste will be particularly salty when eating, it is more appropriate to put salt when eating.

Because salt will affect the taste of the jelly and will not make the jelly completely condense, salt cannot be used, and salt will produce a certain amount of heat.

Because if salt is added, it will not be able to solidify, and it will not be able to make jelly.

If the skin freezes for a few days, it will be broken. The key is to see if the skin is straightened after it is frozen, if it becomes straight after it is melted, then this skin jelly can no longer be eaten, because it has become moldy and deteriorated, which will be very harmful to the human body.

If the skin is frozen and has not deteriorated due to the high temperature, the jelly can be eaten because it is intact.

Characteristics of skin jelly

Skin jelly is a home-cooked dish that takes pork rind.

As a raw material, pork skin is a kind of meat products with high protein content, and pork skin is processed into meat products such as skin flower meat, skin jelly, ham and other meat products, which not only have good toughness, color, fragrance, taste and taste, but also have an important physiological health care effect on people's tendons, bones and hair.

The skin jelly without additives has a tasteful of acacia bomb, slippery and fragrant, and can be contained in the mouth. With a mellow sauce and a mellow aftertaste.

Pig's trotters are rich in collagen.

And red dates nourish qi and blood. The soup and the jelly made are very good as long as you eat them once a week.

and beautifying effect, it can increase the fullness of the breasts and the elasticity of the face, and reduce wrinkles. Cultivate a natural good complexion.

The addition of salt during the production process will destroy the collagen, which will make the toughness of the jelly worse.

Salt can be added to the jelly when eating, adding salt can affect the taste, and various seasonings can be added according to your preference.

Characteristics and nutritional value of skin jelly:

Skin jelly is a kind of home-cooked food, with pig skin as raw material, pig skin is a meat product raw material with high protein content, pork skin as raw material processed into skin flower meat, skin jelly, ham and other meat products, not only good toughness, color, fragrance, taste, taste are good, and human **, tendons, bones, hair have an important physiological health care effect.

The additive-free skin jelly has a springy, smooth and fragrant taste, and can be contained in the mouth. With a mellow sauce and a mellow aftertaste.

Pork skin is a meat raw material with a high protein content. Pork skin as raw material processed into skin flower meat, skin jelly, ham and other meat products, not only good toughness, color, fragrance, taste, taste, but also have an important physiological health care effect on human health, tendons, bones, hair.

Pig skin contains a large amount of collagen, it can be converted into gelatin during the cooking process, gelatin has a network space structure, it can combine a lot of water, enhance cell physiological metabolism, effectively improve the physiological function of the body and the water storage function of tissue cells, so that the cells can be moisturized, keep moist, prevent premature wrinkles, and delay the aging process.

After adding salt, the collagen of the pig skin will be destroyed, resulting in the toughness of the jelly produced.

The raw material of skin jelly is pig skin, which contains protein, collagen and lysine and other nutrients. Collagen has the effect of improving toughness, and it is easy to damage collagen after adding salt during the manufacturing process, so that the toughness of skin jelly is insufficient. The skin jelly without additives has a elastic, smooth and fragrant taste, and can be contained in the mouth.

Paired with a mellow sauce, it has an infinite aftertaste.

Contraindications for the consumption of pork skin jelly.

1. It is suitable for people with yin deficiency who are upset, sore throat, and beneficiated.

2. It is suitable for women with dry blood and irregular menstruation.

3. It is suitable for hemophilia patients with bleeding.

4. Those who feel sore throat and cold should avoid eating.

It is possible to add salt to make skin jelly, and the common practice is as follows:

Ingredients: 2 pieces of pork skin, appropriate amount of salt, 1 star anise, 2 slices of ginger, 1 gram of edible gelatin, appropriate amount of water.

1. First of all, prepare the pork skin and use a knife to scrape the fat inside to celebrate the year, as shown in the figure below

2. Then put 1 gram of edible gelatin into a pot of pork skin under cold water, as shown in the figure below

3. Cook until you can use chopsticks to prick, as shown in the following figure: Yu Qi opens.

4. Sprinkle with salt and rub the surface, as shown in the picture below

5. Rinse with water and cut into thin strips, as shown in the figure below

6. Put an appropriate amount of water in the pot, add pork skin, star anise and ginger slices, and boil for two hours on low heat, as shown in the figure below

7. After that, pour it into a container and put it until solidified, as shown in the figure below

8. After solidification, cut into pieces and serve on a plate, as shown in the figure below

You can put salt in the jelly.

Ingredients to prepare: 1000 grams of pork skin, 2 star anise, 2 4 slices of ginger, 1 cinnamon, 2 spoons of salt, 1 spoonful of cooking wine.

1. Use fire to bake off the excess pig hair on the surface.

2. Wash the pork skin, put it in a pot under cold water, add cinnamon, star anise, cooking wine, ginger slices, and green onions to a boil.

3. Cook for 10 minutes to remove the fish, the cooking time is short, the pork skin is relatively hard, and it is difficult to cut.

4. Rinse the boiled pork skin with cold water, check whether there is any residual pig hair, and pull it off with an eyebrow clip.

5. Scrape off the fat on the pork skin and cut the skin into shreds.

6. Put the cut meat skin into a container, add salt, rub off the excess fat repeatedly, and rinse it with water 3 or 4 times.

7. Put the meat skin into the pot, add 3 times the water of the meat skin, bring to a boil over high heat, turn to low heat and simmer for an hour.

8. This is the appearance of stew.

9. I like to put it in a square plate, cut it better when I cut it, and put it in the refrigerator for 4 hours after cooling.

10. When cutting, the knife should be shaken left and right, and what is cut out is the wave knife method, which is convenient for the clamp and is not easy to slip.

10. Adjust the dipping sauce, that is, add some soy sauce to the minced garlic.

To make jelly, you need to put salt, because this can make the jelly more textured, otherwise the taste will be bland. Many people worry that adding salt to the jelly will make it difficult for the jelly to solidify, but in fact, as long as the skin, water and boiling time are controlled, this will not happen, and it has nothing to do with adding salt.

In most parts of northern China, there will be a skin jelly when eating Chinese New Year's Eve dinner, it tastes Q bomb, the appearance is crystal clear, with a homemade seasoning, it is very suitable for wine, and the pork skin jelly is rich in protein, and it is also good for our body to eat more often.

When making skin jelly, you should put salt, so as to make it more tasteful, otherwise it will taste bland. When making skin jelly, the pork skin is boiled and then salted, so stir it slightly, and then scoop up a spoonful with a spoon, and see that the soup has a slight drawing reaction, and feel that the soup is more viscous and ready.

Many people will worry that putting salt will affect the coagulation of pig skin, in fact, it will not, adding salt is only to adjust the taste of the jelly, the key to affecting the coagulation is the amount of meat skin and water, if there is too much water, the meat skin is relatively small, and the boiling time is too long, it will cause the jelly to be difficult to coagulate.

Salt can be added to the meat skin jelly, but not in advance. When boiling pork skin jelly, do not put salt in advance. Salt too early will affect the color of the soup, and wait until the pork skin is near the end of the jelly to boil.

Because salt is an electrolyte, in water it can coagulate the proteins in the raw material, affecting the exudation of umami; Salt can also cause proteins that have been dissolved into the soup to settle and darken the soup.

Tips for making jelly:

1. Soak the pig skin in advance to make it easy to clean.

2. The pig hair and seal on the surface of the pig skin must be cleaned.

3. Repeated cleaning and oil scraping are the tricks of pork skin jelly to be refreshing and delicious.

4. Use low heat from beginning to end, the soup is easy to muddy when cooked over high heat, and the skin jelly that comes out has no clear color; Don't cook the pork skin too well, leave a little chewy, and form a contrast in taste with the frozen part, which is interesting to eat.