First, braised floating skin
Gourmet: Hunan cuisine
Raw materials: dried pigskin 1 00g, Dongru10g, red pepper10g, ginger and onion10g.
Seasoning: peanut oil 30g, salt 10g, monosodium glutamate 12g, sugar 3g, oyster sauce 10g, soy sauce 3g, wet raw flour 50g, clear water soup 5g and sesame oil 5g.
manufacture
1. Soak pigskin thoroughly in cold water and cut into pieces. Dongru, red pepper and ginger are all sliced, and onion is cut into sections.
2. Stir-fry pigskin, clear soup and oyster sauce with low fire until they are tasty and ready for use.
3. Put oil in the pot, add ginger, pigskin, broth, salt, monosodium glutamate, sugar, oil, soy sauce king, red pepper slices and onion slices, thicken with wet raw powder, and pour in sesame oil.
Second, pigskin jujube soup
500g pigskin is depilated, washed, cut into small pieces, washed with 100g dried red dates, put into a pot, add appropriate amount of water, simmer with low fire, or add appropriate amount of rock sugar. Eat at will or with meals.
Besides the general nourishing effect, this prescription can also treat various hemorrhagic diseases caused by thrombocytopenia.
Third, stir-fried pork skin soup
Dry pigskin 1000g, first wash off the oil stains on it with alkali, soak it in warm water, then stew it with low fire until it is half done, take it out, filter off the water and cut it into small strips. Fry in warm oil until golden and crisp, and then store it for later use.
When eating, take chicken soup or lean pork soup, stew and fry the skin, and add bamboo shoots, cucumber slices, yellow wine, salt and monosodium glutamate. Eat at meals.
Fourth, the skin of green pepper.
Ingredients: pigskin, green pepper, dried citron, garlic, salt, chicken essence, ginger, straw mushroom soy sauce, cooking wine and a little sugar.
working methods
1. Soak pigskin in warm water for 10 minutes, put it on the chopping block, scrape it with a knife inside and outside, rinse it with water, then scrape it with a knife and rinse it with water until it is satisfactory. Then put the washed skin into a boiling pot until the water boils again, and then take it out and scrape it with a knife.
2. Put a few slices of ginger in a cold water pot and add ginger peel. Just cook it half-cooked.
3. Cut the skin into strips and slices, and cut the green pepper into diamond slices for later use.
4. When the oil pan is hot, add a little garlic and Jiang Mo and stir fry. When it is fragrant, pour the skin into the pot and add some cooking wine to stir fry. Then, add a little sugar to make the epidermis yellow, add green spicy and dried coriander and stir-fry for a few minutes, add salt, chicken essence and straw mushroom, stir-fry evenly and serve.
5. Slice the pigskin of Magnolia Officinalis
When the pigskin is ripe, the pork is fresh and fragrant, and the fragrance of magnolia flower, arrowroot and auricularia is palatable. Pigskin contains protein, fat, carbohydrates and other ingredients. It is flat in nature, sweet and salty in taste, and its efficacy focuses on promoting blood circulation, stopping bleeding and moistening skin.
Protein in pigskin mainly includes albumin, globulin, keratin, elastin and collagen. Collagen plays an important role in human skin, tendon, cartilage, bone and connective tissue. Can delay the aging of the body.
Yulan tablets, kudzuvine shoots and black fungus are all products that clear away heat and moisten dryness. This dish has the effects of removing spots, anti-wrinkle and whitening. Suitable for women with calm skin color and increased wrinkles. Long-term use can make skin tender, smooth, white and shiny.
Ingredients: pigskin100g (dry fried), magnolia slice 50g, kudzu shoot10g, water-borne fungus 50g, pork slice100g, ham slice100g, broth, salt and monosodium glutamate.
Practice: Soak the pigskin in clear water for 2 hours, then take it out and cut it into large pieces, stir-fry it in a hot oil pan, add broth, bamboo taro slices, magnolia slices, auricularia auricula and ham slices, cook for 10 minute on medium fire, then cook the pork slices together until cooked, and season with salt and monosodium glutamate.