catalogue
1 introduction 2 materials 3 practices
Practice one, practice two, practice three.
4 Exercise 2
brief introduction
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Pigskin moistens the skin, helps development, stops bleeding, resists aging, prevents cancer and is rich in nutrition. Protein content is 1.5 times that of lean pork, carbohydrate is 4 times that of lean pork, and fat is 79% of lean pork. Rich in collagen, it is beneficial to delay human aging and fight cancer. Peanut has high nutritional value and can be compared with some animal foods such as eggs, milk and meat. It contains a lot of protein and fat. Peanut contains a catechin, which has anti-aging effect. Peanut contains essential amino acids, and the utilization rate of human body can reach 98%, among which lysine can prevent premature aging. Regular consumption of this jelly can moisturize the skin and whiten wrinkles. Suitable for dry skin, rough wrinkles and black pigmentation.
material
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300 grams of pigskin, 30 grams of peanuts, 20 grams of sesame seeds, 20 grams of medlar, 0/0 gram of aloe/kloc, a little soy sauce, salt and monosodium glutamate.
working methods
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Exercise 1
material
food
dosage
Pork skin
Proper amount
verdant
10g
ginger slice
1
Cooking wine
1 tablespoon
Light soy sauce
Proper amount
refined sugar
Proper amount
salt
Proper amount
peanut
Proper amount
cinnamon
Proper amount
Eight angles
Proper amount
Detailed steps
step
draw
explain
first step
first step
Scrape the pigskin clean, cook it in cold water, and drop some cooking wine to remove the fishy smell until the chopsticks can be punctured. Scrape off the grease on both sides of the half-cooked pig skin.
Second step
Second step
Cut into strips or dices with a width of 1 cm and a length of about 3 cm while it is hot.
Third step
Third step
Soak raw peanuts in cold water for half an hour, peel them and chop them for later use.
Fourth step
Fourth step
Put cinnamon and star anise into the seasoning box.
Step five
Step five
Tie the cut skin, peanut powder, seasoning box, ginger (chunks) and onion tightly until the water exceeds the skin by about 5 cm. When the fire boils, the small fire lasts for more than 1 hour. Very sticky, add a little sugar, a little salt, soy sauce (white jelly can be made without soy sauce) and pepper to cook for a few minutes. Just keep the skin and juice flat. Take out the pot and box, and cool and refrigerate.
Step 6
Step 6
Cut the disc after 24 hours. Very q, cut with a sharp knife.
Step 7
Step 7
Mix vinegar, Laoganma Chili sauce and chopped green onion into sauce and eat together. If you don't eat it, stick it with vinegar or soy sauce.
Step 8
Step 8
Finally, you can make pigskin jelly without peanuts. Above.
Exercise 2
material
food
dosage
Pork skin
Proper amount
verdant
10g
ginger slice
1
Cooking wine
Proper amount
Light soy sauce
Proper amount
salt
Proper amount
peanut
Proper amount
cinnamon
Proper amount
Eight angles
Proper amount
Mircia
Proper amount
Detailed steps
step
draw
explain
first step
first step
To clean the pigskin, be sure to scrape the pigskin with a layer of oil. Put the pigskin, star anise, fragrant leaves, cinnamon and cooking wine (you can also add other things to see what you have at home) in a pot with cold water and cook for about ten minutes. When pouring out, it is easy to remove excess grease and pig hair from pigskin when cleaning, and the treated pigskin basically has no taste.
Second step
Second step
Cut the processed pigskin into slender strips and peel the peanuts (although peanut skin is the most nutritious, it will affect the taste and appearance if frozen). After boiling for ten minutes, pour in cold water, which is easy to peel. You can add more peanuts if you like, and leave it alone if you don't like it.
Third step
Third step
Put the processed peanuts and pigskin into a pot with cold water, add a few whole onions and a piece of cinnamon, pour cooking wine (I also added some beer) and drop a little white vinegar. Cook on high fire 10 minutes or so. At this time, you can pick up cinnamon and onions and cook them on low heat for half an hour.
Fourth step
Fourth step
Add a little salt to the boiled pigskin, cool it, pour it into a box, and freeze it in the refrigerator for several hours before it freezes.
Step five
Step five
Finally, slice and set the plate before eating, and pour in your favorite sauce. I used soy sauce, oyster sauce, ginger, garlic, chopped green onion, homemade Chili oil (taught in the last recipe) and chicken essence, all of which were well stirred. You can add coriander when you come out. What I want to say is that this dish is delicious and nutritious. ▽? ) It's super cheap. Pigskin can be made in many ways. Can I buy a pound of pigskin outside?
Exercise 3
material
food
dosage
Pork skin
250 grams
verdant
10g
ginger slice
4 tablets
Cooking wine
1 tablespoon
Light soy sauce
2 tablespoons
refined sugar
Half spoon
salt
2g
five spice powder
Half spoon
Cooked peanuts
Proper amount
Detailed steps
step
draw
explain
first step
first step
Add water to pigskin, add onion and ginger, and cook for ten minutes.
Second step
Second step
Take it out and scrape off the grease with a knife. This step must clean up the grease.
Third step
Third step
Cut into strips.
Fourth step
Fourth step
Add fresh water less than one centimeter away from pigskin to the pot, and add the tablespoon, two tablespoons of soy sauce, one tablespoon of cooking wine, half a tablespoon of white sugar, half a tablespoon of spiced powder and a proper amount of salt as shown. Bring the fire to a boil and simmer for 20 minutes. Pigskin is soft and rotten. How much you cook depends on the taste you want.
Step five
Step five
Cook it and pour it into a bowl.
Step 6
Step 6
This is roasted peanuts.
Step 7
Step 7
If the pigskin is cold, pour in peanuts and mix well with chopsticks. Wait for it to freeze You can put it in the refrigerator for an hour.
Step 8
Step 8
After freezing, the inverted buckle can be easily taken out and cut into pieces for eating.
Step 9
Step 9
You can eat it directly or with seasoning!
Step 10
Step 10
I mixed it with coriander, oil, pepper and balsamic vinegar and gave it to my friends!
Exercise 2
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Ingredients: pigskin
Accessories: peanuts
Seasoning: cinnamon, dried pepper, onion, ginger, pepper, star anise, white pepper, salt.
Exercise:
1. Wash pigskin, put it in a pot with cold water and bring it to a boil.
2. Cook until there is a lot of grease in the pot, or you can easily penetrate the pigskin with chopsticks to turn off the fire.
3. Remove the pigskin while it is hot and scrape off the fat with a knife. The cleaner the better.
4. Scrape the fat pigskin and cut it into thin strips while it is hot.
5. Soak peanuts in clear water for more than 2 hours, and peel off the red outside after soaking.
6. Put pepper, star anise, cinnamon and dried Chili into the cooking box and fasten it.
7. Put pork skin strips, peanuts, cooking boxes, onions and ginger into the pot, add twice as much water and bring to a boil.
8. When the water consumption reaches half, switch to medium fire to continue cooking.
9. When the water is almost finished and the soup is very sticky, pick out the onion, ginger and cooking box, add salt and white pepper and mix well. Turn off the fire.
10, put it in a fresh-keeping box while it is hot, and then put it in the refrigerator for one night after it is completely cooled.
1 1, take it out and cut it into pieces at will.
Tips:
1, you can scrape a piece clean and then take out another piece. The hotter the pigskin is, the easier it is to scrape clean, and it is not easy to scrape when it is cold. When making skin jelly, the fat on the pigskin is scraped clean, so you don't have to worry about accumulating too much fat after eating.
2. Among many ways to eat peanuts, stewing is the best, which not only avoids the destruction of famous nutrients, but also has the characteristics of tepid, moist taste and digestible rotten mouth, and is suitable for all ages.
Headline 3. Choose peanuts with full grains and bright red skins.
4. First, sun the purchased peanuts for 4 to 5 days, rinse them with clear water, then soak them in boiling water, 15 to 20 minutes later, take them out, stir them with fine salt and corn flour while they are hot, sun them for 2 to 3 days, and then put them in plastic bags, so that they can not be moldy, discolored or oily for a long time. [ 1