When choosing pigskin, we should first pay attention to the details of pigskin. Generally speaking, high-quality pigskin will not rot after long-term cooking, and its shape remains unchanged and elastic before and after cooking, which shows that such pigskin is relatively high quality. On the contrary, inferior pigskin, like cooked rotten noodles, has completely lost its shape.
When tasting and choosing pigskin, you still have to taste it. If you can't taste pigskin, you don't have to choose high-quality pigskin. High-quality pigskin is chewy, crispy and memorable. Inferior belly food is tasteless and harmful to health.
The thickness of skin made by frying process is 4~ 10mm, and it expands to 6~ 12mm after cooking. Too thick or too thin is not the best choice, so choose pigskin like this.
There are different kinds and colors of pigskin. You can choose high-quality pigskin by observing its color. Generally speaking, pigskin is white, yellow, red and yellow-red. Water hair skin and salt hair skin are mainly white; Oily skin is mainly yellow, red and yellow-red. These three slightly different colors only represent the chewiness of the skin, and yellow and red are generally ideal.
2 How to prepare pigskin? Eat simple pigskin jelly and prepare some pigskin.
1. Wash pigskin, cook it in water, and gently insert it with chopsticks.
2. Take out the pigskin, scrape it off with a knife to ensure that the grease is clean, then cut it into shreds, put it in a pot, add a proper amount of water, bring it to a boil with high fire, and cook it with low fire for an hour.
3. Cook until the soup is thick, turn off the fire, add some salt and stir well, then pour the cooked pigskin into a fresh-keeping box with water, cover it, and put it in the refrigerator for one night to form.
4. Take out the pigskin jelly, slice it, add shredded onion and vinegar, and add some seasonings to serve.
Pickled Pigskin Prepare some pigskin, pickled pepper, pepper, star anise, dried pepper, salt, sugar, white vinegar and cooking wine.
1. Wash the pigskin, and then scrape off the residual dirt inside. If there is pig hair, be sure to clean it, and then rinse it with water.
2. Add a proper amount of water to the pot to put down the pigskin, then add ginger slices and onion segments, add a little cooking wine, boil the water and skim off the floating foam until you can gently penetrate the pigskin with chopsticks.
3. Then take it out and put it in a pot to cool it a little, scrape off the fat pork on the pigskin with a knife and rinse it with clear water.
4. Add a proper amount of water into the pot, add dried red pepper, pepper and star anise, put them into the pot, turn off the fire after the water in the pot boils, add a proper amount of salt and sugar, add a little white vinegar to taste, pour the seasoning water into the fresh-keeping box, and then add pickled peppers.
5. Shred the pigskin and soak it in pickled pepper water for one night before eating.
3 Will pigskin get fat if you eat too much? Pigskin contains a lot of protein, vitamins and some mineral elements such as calcium and magnesium, especially collagen, but the fat content is relatively small, so eating pigskin will not make you fat, but if you eat it in large quantities for a long time, it will lead to excessive intake of nutrients, which can not be consumed in the body, thus transforming into a state of fat accumulation in the body, resulting in obesity.