Pressure cooker jelly
2 pressure cooker with cold water, uncovered, put a large piece of skin and cook for five minutes, peel and pour water.
When the skin is warm, scrape both sides with a knife, especially the fat inside should be removed.
4. Cut the skin into large strips, put it into a pressure cooker, add 2-3 times of cold water to the pot, add appropriate amount of pepper, aniseed, onion and ginger slices, cover the pot and keep the top pressure for 3 minutes.
After the air valve is completely emptied, open the lid, peel and chop, take out the seasoning from the pressure cooker and skim off the oil slick.
6 put the minced meat skin back into the pot, cook for 20-30 minutes without cover, and add a little salt.
7 Absorb the oil slick with oil-absorbing paper, cool it, put it in a container, and put it in the refrigerator for refrigeration.
8 Slice, sprinkle with coriander, chop garlic, add seafood soy sauce and sesame oil, mix well, pour bean jelly, OK.
Crystal bean jelly is a famous dish of Han nationality and belongs to Hunan cuisine. This dish is a very popular cold dish made of pigskin. Because meat slices contain the same collagen as human skin, it can delay skin aging. Crystal jelly is clear and transparent in texture, instant and refreshing in the mouth, and cheap, which has won the welcome of many diners who like healthy eating.
quantify
Material: pigskin 1500g.
Accessories: edible alkali 40g, vinegar essence 30ml.
Seasoning: 50g of onion, 30g of ginger, 25g of salt and 25g of monosodium glutamate.
First of all, careful selection of materials and careful operation of initial processing.
1, put the skin in a pot and cook until it breaks. Take it out and cool it a little, then scrape off the fat and residual hair with a knife and cut it into thin strips.
Crystal jelly. .
2. Put the changed skin into a basin, add 1% hot alkaline water and 1% hot vinegar water to scrub until the skin is white and smooth, and then rinse it twice with clear water.
Key points of primary processing and production:
1. It is very important to make frozen pigskin. Don't use black pigskin and old pigskin. It is best to use large, flat, tender and shallow pigskin. The part with the epidemic prevention seal on the skin must be scraped off with a knife after boiling to prevent the pigment from dissolving in the soup and affecting the color.
2. The cooked fat and the residual hair on the cooked skin must be scraped clean, otherwise the fat will gradually dissolve in the soup and form small particles, which will affect the transparency of the jelly.
3. The purpose of cutting the skin into thin strips is to increase the surface area of the skin, which is beneficial to absorb heat and make the collagen in the skin fully dissolve in the soup.
4. Washing with alkali can wash off the residual oil on the skin, and adding vinegar can remove the odor on the skin, neutralize alkalinity and avoid nutrient loss.
Second, the fire is cooking and steaming.
Put the cleaned pork skin strips into a steel container, add boiling water (the ratio of water to pork skin is 3: 1), add onion and ginger slices, and then put them into a steamer. The water in the steamer should reach the bottom of the meat skin container and steam for about 4 ~ 5 hours. Pick up the onion and ginger, add salt and monosodium glutamate, stir well, pour into the mold and let it cool.
Production key and experience:
The water in the steamer reaches the bottom of the meat skin container, and the waterproof steaming technology is adopted, which has the advantages of shortening the heating time and making the frozen juice clear as water. Adding onion ginger can remove the odor of the skin and reveal the fragrance of the skin. If the skin juice is put into the refrigerator to cool down, the temperature should not be lower than 0℃, because the skin juice will freeze below 0℃, and after thawing, the water will be lost, it will not be formed, and the special flavor of the skin jelly will be lost.
5 production method 2
edit
Materials: 2 pig feet (about 500g) and 300g pigskin.
Seasoning: 2 tablespoons of yellow rice wine, 0 tablespoon of 65438+ soy sauce, proper amount of refined salt and monosodium glutamate, 5g of onion ginger (beaten flat), and half a spoonful of Zhenjiang balsamic vinegar and sesame oil.
Methods: 1. Cut off the toes of the pig's paw, remove the hair from its skin with tweezers, scrape it clean, and then split it with a knife. Scrape the pigskin clean, too.
2. Put the pig's feet and pigskin together in a cold water pot, boil over high fire, skim off the floating foam, and continue to heat over low heat until cooked. Then clean the pig's trotters' bones, cut the skin into thin strips, put them all in a pot, soak them in fresh soup, add onion knots, ginger slices (beaten flat), soy sauce and refined salt, steam them in a cage for about 2 hours until the skin is crisp and rotten, take them out, take out the onion and ginger and let them cool, and stir them with chopsticks after solidification, so that the meat and skin will not sink to the bottom, and they can also be evenly mixed with the marinade and frozen.
3. When eating, cut into pieces of dominoes with a length of 3cm, a width of 1.5cm and a thickness of 1cm, put them neatly on a plate, and sprinkle vinegar and sesame oil on them.
Features: Persimmon is yellow and transparent as crystal; Fresh, salty, waxy and soft, it can be dissolved into a bag of thick soup at the entrance, which is a famous wine and dish.