■ Eat pigskin often.
In daily life, many people like to cut off the skin and discard it when they buy back pork with skin. As everyone knows, pigskin is a treasure, and eating it often is good for health.
Chinese medicine believes that pigskin is sweet in taste, cool in nature, and has the functions of nourishing yin and tonifying deficiency, clearing away heat and relieving sore throat. In recent years, scientists have found that regular consumption of pigskin or trotters has anti-aging and anti-cancer effects. Because pigskin contains a lot of collagen, it can slow down the cell aging of the body. Especially for patients with yin deficiency and internal heat, sore throat and low fever.
The method of eating pigskin at home is as follows:
Pigskin gel frozen pigskin1000g, unhairing, cleaning, cutting into small pieces, putting into a pot, adding appropriate amount of water, stewing with low fire until the skin is cooked and rotten, adding yellow wine, soy sauce, salt, onion, ginger and other seasonings when the juice is sticky, and then heating and mixing. After cooling, it solidifies into jelly, which can be eaten with meals or snacks at will.
500 grams of pigskin, red date soup, pigskin, depilated, washed, cut into small pieces, and washed dry red dates 100 grams, put in a pot, add appropriate amount of water, simmer with low heat, or add appropriate amount of rock sugar. Eat it at will or with meals. In addition to the general nourishing effect, this prescription can also treat various bleeding diseases caused by thrombocytopenia.
Deep-fried pigskin soup Dry pigskin1000g, firstly, wash the oil stain on it with alkali, let it soak in warm water, then stew it with low fire until it is five-cooked, take it out, filter off the water and cut it into small strips. Fry in warm oil until golden brown and crisp, and then store for later use. When eating, take chicken soup or refined pork soup, stew and fry the skin, and add bamboo shoots, cucumber slices, yellow wine, salt, monosodium glutamate, etc. to eat with meals.
■ Pig skin
Nature and taste: sweet, salty, slight cold and non-toxic.
Meridian tropism: entering the stomach.
Efficacy: Moisturize skin, promote development, stop bleeding, resist aging and prevent cancer.
Indications: epistaxis, epistaxis, stool bleeding, hemorrhoid bleeding, anemia, purpura, menorrhagia and metrorrhagia.
Description: Pigskin is rich in nutrition, containing 1.5 times of protein, 4 times of carbohydrate and 79% of fat, which is almost the same as that of lean pork. It is reported that pigskin is also rich in collagen protein, which has the effects of promoting growth and development, delaying human aging and resisting cancer.
Prescription reference and medicated diet:
1, appropriate amount of pigskin, and red dates 10- 15 pieces, cooked together until they are pasty, and used for treating hemophilia, epistaxis, toothache and purpura.
2, appropriate amount of pigskin, add water and a little yellow wine, simmer to paste with small fire, and adjust with brown sugar to treat hemorrhagic anemia, hemorrhoid blood, hematochezia, women's metrorrhagia and bleeding.
3, pigskin, chives each100g, mashed together, a little salt, steamed and eaten at one time, and served for three days. Suitable for fatigue and deafness.
4, pigskin1000g, add water and boil it with low fire, add 250ml of yellow wine and 250g of brown sugar, mix well and boil it, put it into a basin, refrigerate it into jelly and slice it for eating. It has the effects of nourishing yin, nourishing blood, stopping bleeding and moistening skin, and can be used for treating anemia, emaciation, menorrhagia, metrorrhagia and various hemorrhagic diseases if eaten regularly.
■ Pig skin
[Common name] Pig skin.
[sexual ignorance] is cool and sweet.
[Efficacy] Clear away deficiency and heat, moisten skin, replenish blood and stop bleeding.
[Edible] It is suitable for people with yin deficiency who are upset, have a sore throat, and have a bad appetite; Suitable for women with blood dryness and irregular menstruation; It is also suitable for hemophiliacs with bleeding.
Compendium of Materia Medica: Treating less yin, lower interest and sore throat. Changsha Medicinal Solution: Pig skin. Relieves the throat to reduce swelling and pain, and clears the heart and lungs to eliminate boredom. Pig skin is good at clearing lung, clearing lung qi and descending, and floating fire returns to the root, so sore throat and annoyance are self-calming.
[No food] Those who suffer from exogenous sore throat and benefit from deficiency cold should not eat.
"Living with Interest Diet Spectrum": Pig skin is sweet and cool, clearing away deficiency and heat, and treating diarrhea, upset and sore throat. If there is no upset and sore throat, it is cold and slippery, so it is not suitable.
Note: Pigskin is a common food, but as a medicine, it has been recorded for a long time. The pig skin soup in Treatise on Febrile Diseases by Zhang Zhongjing in the Eastern Han Dynasty is based on pig skin. Pig skin soup, for treating diarrhea, sore throat, chest fullness and upset due to shaoyin disease: pig skin 1 kg, boil 5 liters with water, remove me, add 1 liter of white honey, mix white powder, and get the fragrance. Take six warm servings. In modern times, it has also been used to treat diseases, such as "Food Chinese Medicine and Convenient Prescription", which introduces: hemorrhagic anemia, hemorrhoid blood, hematochezia, and bleeding from women's collapse: 60-90g pigskin, a little water and yellow wine, cooked with slow fire for a long time until it is pulpy, and mixed with brown sugar. The book also recommends: hemophilia, epistaxis, epistaxis, purpura: pigskin 1 piece, jujube 1 0-15 pieces, cooked together until it is pulpy, daily1dose. Ma Wenfei's "Food Therapy" also said: To cure tinnitus and deafness: 95g of pigskin and 95g of chives are chopped together, slightly salted, steamed and eaten at one time for 3 days. It is effective for tinnitus and deafness caused by fatigue or excessive internal heat.
■ Pork skin series food
Pork skin contains 26.4% protein, mainly including keratin, albumin, globulin, elastin and collagen. Collagen plays an important physiological role in human skin, tendons, cartilage, bones and connective tissue. Hebei Food Research Institute developed a series of pork skin foods with pork skin, fat meat and soybean tissue protein as the main ingredients, including Melaleuca elbow, collagen tea sausage, assorted collagen, three fresh stuffing, Poria sausage and Polygonum multiflorum sausage.
Production method 1. Select and process pork skin according to product standards, make the whole piece into a thousand cubits, and boil the broken pieces into collagen.
2. The split curing of feed and meat has an important relationship with the compactness, slicing, color and taste of the finished product. According to the current conditions, the quality of manual segmentation is good, mainly not causing muscle fibers to be crowded, and protein will not be solidified in the early stage when exposed to heat.
3. Soybean tissue protein must be washed repeatedly before coloring and fragrant, so that the mixed product has a delicious flavor and a sense of tissue like lean meat.
■ Braised goose feet
Ingredients: 8 goose feet, 250g pork skin, 25g wet straw mushroom, 50g bamboo shoots, 5g monosodium glutamate, 2g garlic 1 strip, 2g star anise, 20g soy sauce15g powdered water, 20g white sugar10g coriander.
Method: 1, wash goose feet, cut each foot into four pieces with a knife, put it in a bowl, add some soy sauce and thin starch water and mix well for use: soak straw mushrooms in water for use. 2. When the oil pot is hot, put down the goose feet and fry them until golden brown, then walk the bamboo shoots through the oil, pick them up together, put them in a pot and add two soups, straw mushrooms and seasonings, wash the skin and blanch it with boiling water, then cover it on the goose feet and put it on the oven (first with strong fire and then with slow fire), and stew it for about 1 hour (whichever is rotten and soft).
Special features: rich aroma, melancholy but not greasy.
■ Pigskin Diet Prescription for Hemophilia Hemorrhage
Nature and taste: sweet, salty, slight cold and non-toxic.
Meridian tropism: entering the stomach.
Efficacy: Moisturize skin, promote development, stop bleeding, resist aging and prevent cancer.
Indications: epistaxis, epistaxis, stool bleeding, hemorrhoid bleeding, anemia, purpura, menorrhagia and metrorrhagia.
Description: Pigskin is rich in nutrition, containing 1.5 times of protein, 4 times of carbohydrate and 79% of fat, which is almost the same as that of lean pork. It is reported that pigskin is also rich in collagen protein, which has the effects of promoting growth and development, delaying human aging and resisting cancer.
Prescription reference and medicated diet:
1, appropriate amount of pigskin, and red dates 10- 15 pieces, cooked together until they are pasty, and used for treating hemophilia, epistaxis, toothache and purpura.
2, appropriate amount of pigskin, add water and a little yellow wine, simmer to paste with small fire, and adjust with brown sugar to treat hemorrhagic anemia, hemorrhoid blood, hematochezia, women's metrorrhagia and bleeding.
3, pigskin, chives each100g, mashed together, a little salt, steamed and eaten at one time, and served for three days. Suitable for fatigue and deafness.
4, pigskin1000g, add water and boil it with low fire, add 250ml of yellow wine and 250g of brown sugar, mix well and boil it, put it into a basin, refrigerate it into jelly and slice it for eating. It has the effects of nourishing yin, nourishing blood, stopping bleeding and moistening skin, and can be used for treating anemia, emaciation, menorrhagia, metrorrhagia and various hemorrhagic diseases if eaten regularly.
■ Chicken skin
Chicken with skin contains more lipid substances, so obese people and people who prevent metabolic syndrome should take off the skin before eating.
Chicken skin contains collagen, which can scrape off the fat attached to the skin, soak it in hot water, and then use it for cooking and cooking soup to make full use of the nutrients of chicken skin.
■ Chicken skin mushroom soup
[main materials and auxiliary materials]
Cooked yellow chicken skin 200g white soy sauce15g
Sichuan dried mushrooms ... 50g monosodium glutamate ...................... 5g.
Shaojiu …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Ginger slices .................1g soup .................... 500 g.
[cooking method]
1. Cut the cooked chicken skin into pieces 4 cm long and 1.7 cm wide, put them in a bowl, add soup150g, Shaoxing wine 25g, ginger slices and monosodium glutamate 2g, steam them in a steamer with slow fire10min, take them out, remove the ginger slices, and take them out.
2. Soak the dried mushrooms, remove the sand and pedicels, clean them, slice them, put them in a small pot, add 50 grams of soup and cooked chicken oil, steam them in a steamer for 5 minutes, take them out, pour the steamed juice for later use, and put the mushrooms on chicken skin slices.
3. Put the wok on medium heat, pour in 300g of soup, steamed juice of chicken skin and mushrooms, add 25g of soy sauce, Shaoxing wine and 3g of monosodium glutamate and mix well. When it is boiling, take the wok out and pour it on the chicken skin and mushrooms.
[process key]
This is a soup dish. The key is to serve the soup well, and it is not sticky. Only when the soup is clear can it be the top grade.
[flavor characteristics]
The chicken skin is the most delicate and smooth part of the whole chicken, especially the yellow chicken is elegant in color and delicious in taste. Use it to make soup with mushrooms, which is well-known in meat, fresh in flavor, smooth and refreshing, and light and pleasant.
■ Stir-fried chicken skin
Have you ever tried a dish specially made of chicken skin? Think about the tender and smooth skin of white-cut chicken, the dry smell of chicken skin in salt fire, the moist skin of three cups of chicken, and the crisp and refreshing skin of roast chicken. Then, what if it is fried? For example, this fried chicken skin has a crisp taste. The collocation of this dish is only fried celery with chicken skin and sliced cucumber, but it is more exquisite than ordinary fried chicken.
In order to achieve a unique taste, the chicken skin has undergone a separation of flesh and blood, and even the fat on the inside of the chicken skin is not left at all, thus avoiding the problems of greasy and heavy smell in the material. Subsequently, the chicken skin was steamed with hot air, boiled with cold water, and stir-fried with strong fire. The chicken skin became golden yellow, crisp on the outside and tender on the inside, refreshing and elastic, and its crispness was comparable to that of the pork belly with salt fire, but its freshness was slightly better.
■ Toothpick chicken skin
Materials:
500 grams of white chicken skin, 250 grams of dried red pepper, 50 grams of pepper, pepper10g, red soy sauce10g, cooked white sesame10g, 25g of red oil, 20g of dried red pepper powder, 20g of ginger, 30g of onion and 5g of cooking wine. 3 grams of refined salt, chopped green onion10g, mixed oil1000g, sesame oil10g, and 2 grams of monosodium glutamate.
Production method:
1, change the chicken skin into strips 3 cm long and 2 cm wide.
2. Put the chicken skin in a container and taste it with ginger, pepper, cooking wine, monosodium glutamate, refined salt and red soy sauce. After pickling for 20 minutes, string it with a toothpick to stretch it.
3. Put the wok on the fire, burn the mixed oil to 70% heat, then dip and fry the chicken skin repeatedly until it is golden yellow when cooked. Deep-fry the dried red pepper in the pan until it is brown, decant the remaining oil, then fry the chicken skin and red oil for a while, sprinkle with red pepper powder, put on a plate, sprinkle with chopped green onion, cooked white sesame seeds and drizzle with sesame oil.
Features:
Thick spicy taste, crisp and fragrant texture, bright red color and unique flavor.
■ Fish skin strategy
In the Nanliang period in China, a medicine book recorded the medicinal effect of "fish skin"; As one of the tributes in the Tang Dynasty, Chinese medicine theory holds that "fish skin" is sweet and salty, and has nourishing effect; In dietotherapy, "fish skin" is rich in protein and a variety of trace elements, and its protein is mainly composed of macromolecular collagen and mucopolysaccharide, which is a good product for ladies to maintain beauty and skin care. In recent years, medical research has found that leucine, a leukocyte in "fish skin", has anti-cancer effect.
Fish skin is divided into sea fish skin and freshwater fish skin. "Sea fish skin" is a general term for the finished products made by processing and drying the skins of various sharks or rays. In the past, it was also called "shark skin" and "mullet skin", commonly known as "shark skin", which was used to decorate the handle of swords and make scabbard. It is suitable for stewing, grilling, stewing, stewing, braising, braising in soy sauce, stir-frying and so on.
Here we are mainly the dish of "fresh water fish skin": "'cold fish skin'"
First, the South School
Guangdong Shunde fish skin, represented by Guangzhou' Chen Tianji'. When it comes to cold fish skin, the most famous one is "Chen Tianji" on Baohua Road in Guangzhou.
Peanuts and flavored oil bags are attached to it. This suits different tastes. What fish skin is it? What should I do if I get rid of the fish skin? Hey, hey, let me explain here. The authentic fish are all shad. Scraping the meat and peeling it, the skin is the fish skin you eat now, and the fish is used to make fish smooth and fish glue.
Second, the Northern School
Fine workmanship and meticulous manner. The Central Plains region is represented by Shandong Weishan Lake Fish House. Representative dish: eat snakehead three times. Especially "cold fish skin", crisp and refreshing, is a good dish that can't be eaten for a long time.
Black fish skin, cold after blanching; Slice the fish and make sashimi; Head and tail skeleton fish intestines hanging soup. The secret is that fish must be fresh.
National tradition school. Take the Hezhe people in Heilongjiang as the representative. Many nationalities in the world have the habit of eating raw fish, but none of them eat as much as Hezhe nationality. . "Shredded fish skin with cold sauce" means that the fish skin is burnt on the fire, or rinsed in boiling water, scraped off scales, cut into filaments, and mixed with seasoning, which makes it delicious and better than jellyfish; "Raw fish with vegetables" is to cut live fish into shreds, mix with wild "onion", wild pepper or raw potato shreds, mung bean sprouts, vermicelli, shredded Chinese cabbage, shredded cucumber, etc., and add various seasonings. Vinegar is generally indispensable. When there is no vinegar, use wild cherry juice instead. . "Pure sashimi" is to slice the freshest fish, dip it in salt and vinegar and eat it directly. "Frozen fish fillets", commonly known as "shavings" in the Han nationality, are frozen fish peeled in winter, sliced like shavings and eaten with seasonings. Because most of the fish killed are fish weighing several kilograms, there is no danger that fine fish will prick the mouth. "Raw fish seed sauce" consists of crystal clear salmon seeds that are as big as soybeans and orange in color, as well as dark green mandarin fish seeds that are as big as rice grains. It can be eaten with salt, vinegar, ginger, garlic, pepper and coriander, and has high nutritional value. Hezhe people's unique fish eating methods include fish sticks, dried fish, fish floss and so on.
Hezhe nationality has a population of more than 4,000 people, mainly distributed along the Songhua River, Heilongjiang River and Wusuli River in the northeast frontier of the motherland. Hezhe nationality is the only nationality in northern China that takes fishing as the main mode of production and uses dog sledges. Hezhe nationality is called "Fish Skin Department" and "Dog Department" because it is clothed with fish skin and is good at using dogs in history ...
By the way, there is another way to make fish skin in Heilongjiang: dry frying salmon skin. Slice the skin of salted salmon, put it in the oil pan and fry until crisp. Dry, fragrant and crisp, which can't be eaten anywhere else, is a specialty of Heilongjiang.
■ Hot and sour fish skin
To make delicious fish skin dishes, the seasoning of fish dishes is a university question, and different cooking methods are suitable for seasoning methods.
It is also different. But don't worry! Fish seasoning is learned, but it is not complicated to do, and there is no need to prepare many strange seasonings.
As long as the common materials and seasonings at home, you can make delicious hot and sour fish skin.
Ingredients: fish skin 300g, Chinese cabbage100g, auricularia auricula 50g, 2 red peppers, 2 shallots and ginger10g.
Seasoning: a. salt 1/6 tsp, rice wine 1 tsp, fresh chicken powder 1/6 tsp, fine sugar 1 tsp, balsamic vinegar 1 tsp. B. white powder.
Water 1 spoon, sesame oil 1 spoon
Practice:
1. Choose fresh fish, wash and separate the skin and flesh with a knife, blanch the skin with boiling water and then shower; Wash Chinese cabbage and black fungus
Clean and cutting coarse silk; Cleaning red pepper, removing pedicels and seeds, and cutting into powder; Wash and cut the onion, peel and shred the ginger for later use.
2. Pour a little oil into the hot pot, stir-fry chives, ginger and red peppers, and then add fish skin, Chinese cabbage and black fungus to stir fry.
3. Pour in rice wine, stir-fry slightly, add seasoning A, stir-fry over medium heat until Chinese cabbage is slightly soft, thicken with white powder water, and pour in sesame oil.
Yes.
■ Braised fish skin
Ingredients: 200 grams of wild sand fish skin, broth, homemade seasoning, aged vinegar, coriander, etc.
Practice: Wash the skin of sand fish, simmer it with broth and seasoning to make it soft and delicate.
Features: the taste is soft and smooth, with the aroma of abalone and the umami taste of fish belly. Not many people can make such delicious fish skin. Sand fish skin is rich in gliadin and more than ten kinds of amino acids, which can beautify and nourish yin.