The method of pigskin jelly is simple, but many people can't make it well, and there are many problems, such as it is either not shaped or easily broken, with heavy smell and opacity. Most of the reasons are that the pigskin is not handled well or the seasoning that should not be added is added. Let's share with you the chef's skills in making pigskin jelly. Like to eat fast, it will be more delicious than selling outside.
Uncle is the chef of the hotel and makes pigskin jelly every New Year. He summed up two things that can't be done:
(1) Pigskin cannot have fat.
Generally speaking, fat is oil. Everyone knows that oil and water are incompatible. If there is fat on pigskin, pigskin jelly cannot be formed. Moreover, lard is white after solidification, which makes pigskin jelly very turbid and opaque.
So when making pigskin jelly, you must remove the fat, cook for a few minutes, and scrape off the remaining fat while it is hot.
⑵ You can't use dark seasoning.
If you want the pigskin jelly to be crystal clear, you can't use deep-colored seasonings when cooking, such as soy sauce, cooking wine, oyster sauce and vinegar. Although these seasonings can remove the fishy smell and enhance the umami flavor, they are not suitable for pigskin jelly. Cooking wine can be put in pigskin when cooking, but not when cooking, which will make the fishy smell unable to volatilize, but will become more and more fishy.
Soy sauce, oyster sauce, vinegar and so on. , with a heavy color, will make pigskin jelly black, so it is impossible to be crystal clear. When cooking pigskin jelly, just add onion, ginger and salt.
How to clean pigskin? These three steps are very important, which can quickly remove fishy smell and oil, form quickly and taste delicious.
Step one, scrub with edible alkali.
It is impossible to wash pigskin only with water, because oil is insoluble in water, so you should add a proper amount of edible alkali, and water will become an alkaline solution. Fatty acids will be hydrolyzed into fatty acids and glycerol in alkaline solution, and these two substances can be dissolved in water, thus quickly removing fat.
Step 2, soak in boiling water.
After washing with edible alkali, pour a proper amount of boiling water and let the pigskin soak for 20 minutes. The higher the temperature, the faster the fat dissolves, and then scrape it obliquely with a kitchen knife to completely remove the residual fat.
Step 3, add pepper and cooking wine to cook.
Put the pigskin into the pot, add pepper and cooking wine and cook for 10 minutes. Zanthoxylum bungeanum and cooking wine can remove the fishy smell of pigskin and stimulate the flavor of meat.
After these three steps, you can shred and cook pigskin jelly to ensure crystal clear, smooth Q-bomb and good molding.
The chef said that you should pay attention to the following three points when making pigskin jelly:
① When boiling pigskin jelly, you only need to add onion and ginger, because the treated pigskin basically has no fishy smell. Using onion and ginger to remove fishy smell and enhance fragrance will not affect the color of pigskin jelly.
2 whether it can be molded or not, the proportion of water is also very important, which is three times that of pigskin, which is easier to solidify and tastes more q-elastic.
3 salt should be added last, and pigskin is not easy to cook too early.