Let the frozen skin stand at room temperature or put it in the refrigerator overnight, and then it can be eaten after solidification.

The main nutrients of preserved jelly are fat, protein and cellulose. The protein content in pigskin is 2.5 times that of pork, the carbohydrate content is 4 times that of pork, and the fat content is only 1/2 of pork.

Extended data:

Techniques for making aspic:

1, the fat on the pigskin must be scraped clean. Otherwise, in the processing process, due to the gradual precipitation of oil, under the impact of hydrothermal, oil becomes tiny particles, which form a uniform milky liquid with water, affecting the transparency of pigskin jelly.

2. When boiling pigskin jelly, skim the floating foam in time when the soup boils. This layer of floating foam is mainly protein degeneration and dirt. If the floating foam is not removed in time, the water will disperse after boiling, and it is not easy to remove it, which makes the soup of pigskin turbid after freezing and coagulation.

When cooking pigskin jelly, don't put salt in advance. Adding salt too early will affect the color of the soup, and then add salt when the frozen cooking of pigskin is near the end. Because salt is an electrolyte, it can solidify protein in raw materials in water, which affects the exudation of umami flavor; Salt will also precipitate protein dissolved in the soup, and the soup will become dark.

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People's network-dry goods! 3 tricks to teach you how to make Q-bomb pigskin jelly easily.