Question 2: How to eat stewed pigskin with soaked pigskin cabbage?
material
Chinese cabbage, dried pigskin, dried mushrooms, shrimp, pork belly, garlic, celery, red pepper, pepper, monosodium glutamate, salt, cornmeal.
Exercise 1. Soak pigskin in hot water, wash and cut into pieces, soak mushrooms in water, shred, wash shrimps, shred pork belly, chop Chinese cabbage, shred red pepper, and cut celery and leek into pieces for later use.
2. Heat the wok and add oil. Add mushrooms, dried shrimps, pork belly and garlic and stir-fry until fragrant. Then add the Chinese cabbage and stew it in the pigskin for a while when it is five ripe. Add celery, monosodium glutamate, salt and pepper, stir well and thicken with raw powder water.
Pigskin jelly
material
Pigskin, water, salt, soy sauce, vinegar, onion, ginger.
Exercise 1. Wash pigskin, put it in water and cook until it can be easily penetrated with chopsticks. Take out the pigskin and scrape off the fat on it.
2. Then cut the pigskin into shreds and cook it in a pot. The ratio of water to pigskin is 3: 1.
3. Cook until the soup is thick, turn off the fire, add salt and mix well, and put it in a container for cooling and molding.
4, cut into pieces, add soy sauce, vinegar and mix well, then sprinkle with onions and ginger.
Spicy pigskin
material
300g pigskin, 20g garlic slices, 20g green pepper slices, 50g carrot acetic acid, dried pepper 15g, salt, sugar, Shaoxing wine, sesame oil and peanut oil.
Practice: Boil the pigskin soft, remove hair, scrape off the oil under the pigskin, marinate it with salt water, and cut it into 2 cm square blocks for later use; Put oil in the pan, saute garlic slices and dried peppers, pork skin and green pepper slices and stir-fry for a while, pour a little Shaoxing wine, add carrot vinegar and stir-fry for a while, and finally add salt and sugar to taste and a little sesame oil.
Question 3: How to prepare dried skin soaked in water?
First, the hides are degreased, dried to 95%, and then put into an oil pan at about 60℃ to "cover".
"Wu" is the key, the temperature should not be too high, and slow fire should be used. Generally speaking, oil does not smoke. When "covering", the skin can turn over properly, about 3 hours. When the skin is curly and white bubbles appear on the surface, it can be taken out and cooled. This is the so-called "covering" skin, which can be stored and covered at any time.
The oil temperature of bacon skin should be very high, about 100℃. When the oil smokes, it can be put into the pot piece by piece, and the skin expands into oily bacon skin. Soaking oily skin with water temperature means soaking skin with water. Be careful not to soak it too badly, and rinse it with clear water when cooking.
Assorted casserole material:
Egg dumplings, fish balls, bacon, dried shrimp, Shui Pi, Chinese cabbage, vermicelli, salt, soup stock.
The practice of assorted casserole:
1 Wash and shred Chinese cabbage, soak vermicelli in cold water, soak dried shrimps in clear water, and cut the skin into pieces;
2. Boil the bacon with clear water for15min, take it out, cool it and slice it;
3 take a casserole, use Chinese cabbage as the bottom, and put vermicelli on it;
4. Put egg dumplings, bacon slices, dried prawns and skins in turn along the edge of the casserole, so that all kinds of raw materials form a circle;
5 put fish balls in the middle, add salt to the broth and pour it into the casserole;
6 Cover the casserole and simmer on low heat until all ingredients are cooked.
Question 4: How to fry pigskin?
Salt and pepper pigskin
Materials:
500g of fresh pigskin, 50g of colored shrimp slices, 5g of chopped green pepper10g, 5g of chopped onion, 20g of seasoning oil and 0g of salad oil150g. Seasoning pepper 4g, star anise 3g, onion 5g, ginger 5g, refined salt 4g, Taitaile chicken 2g, cooking wine 10g, dried starch 10g, salt and pepper 15g.
Practice: 1. Wash the fresh pigskin, blanch it in boiling water for 3 minutes and then take it out.
2. Put the pigskin into a pressure cooker, add pepper, star anise, onion, ginger slices, cooking wine, salt, chicken essence and water, and press 15 minutes (after SAIC) until cooked.
3. Take out the pigskin, cool it, shred it, shake the starch evenly and dry it (otherwise it will stick when fried), soak it in 50% hot oil and fry it until golden and crisp, and take out the oil control.
4. Put a small fire on the oil pan. When the oil temperature drops to 30%, fry the shrimp slices until they swell, pick them up and put them on the bottom of the plate.
5. Put seasoning oil in the net pot. When it is 40% hot, add minced onion and minced green pepper and stir-fry until the fragrance is overflowing. Add salt and pepper, stir-fry crispy pigskin and pour it evenly on the shrimp slices.
Diaoguo delicacies pigskin
Materials:
200g of wild mushrooms and 250g of fresh pigskin. 5 grams of chicken essence, 5 grams of salt, 5 grams of ginger, 50 grams of magnolia slices, 3 grams of onion segments, 1 gram of pepper and 500 grams of chicken soup.
Practice: 1, clean the wild delicacies, simmer with chicken soup for 30 minutes, and pour the soup into the hanging pot.
2. Fresh pigskin is peeled, scraped and rinsed, and then changed into squares.
3. Blanch the pigskin in boiling water for 5 minutes to remove blood stains, put it in a wild mountain treasure pot, add ginger magnolia slices, onion segments and pepper with low fire 1 hour until the pigskin is soft and waxy, add chicken essence and salt to taste, and eat it with high fire.
Spicy pigskin
Materials:
300g pigskin, 20g garlic slices, 20g green pepper slices, 50g carrot acetic acid, dried pepper 15g, salt, sugar, Shaoxing wine, sesame oil and peanut oil.
Practice: Boil the water to soften the pigskin, remove the hair, scrape off the oil under the pigskin, marinate it with salt water, and cut it into 2 cm square blocks for later use; Put oil in the pan, saute garlic slices and dried peppers, pork skin and green pepper slices and stir-fry for a while, pour a little Shaoxing wine, add carrot vinegar and stir-fry for a while, and finally add salt and sugar to taste and a little sesame oil.
Mushroom pigskin soup
300g of clean pigskin, 0/00g of water-borne fungus/kloc-,and appropriate amounts of shredded onion, shredded ginger, pepper, star anise, refined salt, monosodium glutamate, clear soup, fresh vegetables and sesame oil.
Practice: 1. Wash the pigskin, cut into pieces, blanch it in boiling water, take it out and wash it, then put it in a clean pot, add water, add shredded onion, shredded ginger, pepper and star anise, boil it, skim off the floating foam, cook it on low heat for about 1 hour, take it out and drain it.
2, water fungus to root, wash, tear into pieces. Wash fresh vegetables and cut them into small pieces.
3. In a clean pot, pour clear soup, pigskin, fungus, vegetables, shredded onion and ginger, refined salt, boil over high fire, skim the floating foam, cook over low heat for a while, add monosodium glutamate to taste, and drop sesame oil into the soup bowl to serve.
Pig skin tomato soup
Materials:
A little pigskin, 3 tomatoes, ginger slices, chopped green onion, salt, chicken essence and sesame oil.
Practice: 1. Wash tomatoes and cut into pieces.
2. Wash the pigskin and cut into pieces.
3. After the water is boiled, add ginger slices and pigskin and cook for 15 minutes.
4. Add tomatoes, boil and add chopped green onion, salt, chicken essence and sesame oil.
Peanut pigskin jelly
Ingredients: 300g pigskin, 30g peanut, 20g sesame, 20g medlar, 0/0g aloe/kloc-,a little soy sauce, salt and monosodium glutamate.
Practice: put medlar and aloe into the pot, add appropriate amount of water, fry into soup, remove medlar and aloe residue, and keep soup; Unhairing pigskin, boiling in a medicine juice pot for 1 hr, taking out pigskin, chopping into mud, putting into the pot, adding appropriate amount of water, adding peanuts, sesame seeds, soy sauce, salt and monosodium glutamate, boiling, and cooling from fire to obtain pigskin jelly.
Pigskin with white lentils and red sauce
Materials:
680g pigskin, soaked white lentils 140g, 5g ginger, 4g salt, 3 garlic, 5g onion, 30ml garlic hot sauce, 0/0ml olive oil/kloc-0, appropriate amount of water and appropriate amount of wet starch.
Practice: 1. Wash white lentils and soak them in water.
2. Add water, white lentils, 3 grams of ginger, 3 grams of garlic and 2 grams of salt to the casserole and cook the beans.
3. After the onion roots are shredded, soak them in water.
The pigskin was bought in Shuanghui and has been washed. You can wash it and put it in the pot after you go home.
5. Take out the cooked pigskin, and remove the subcutaneous fat layer when it is not hot.
6. Cut the selected pigskin into small strips with equal width.
7. Heat the wok, add olive oil and garlic and pepper, stir-fry until fragrant, and then add ... >>
Question 5: How do dried pigskin make delicious ingredients?
500 grams of dry skin with warm water at 35 degrees Celsius.
Methods/steps
& gt0 1
Wash the surface oil with warm water first.
& gt02
Heat the bubble with a little white vinegar 15 minutes.
& gt03
If you want to stew, soak it in cold water for 2 hours.
& gt04
Fried pigskin
Matters needing attention
Dried meat is easy to get angry, so drink some herbal tea after eating.
Question 6: How to eat the soaked skin, that is, how to fry the dry skin into foam? First, put the oily dry skin into a basin and put it into cold water to let the dry skin absorb water. There are many ways to eat it, which can be fried, stewed or made into soup.
Question 7: How to soak 500 grams of dried meat skin? Method/Step Wash the surface oil with warm water.
Heat the bubble with a little white vinegar 15 minutes.
If you want to stew, soak it in cold water for 2 hours.
Fried pigskin
END Precautions Dried meat slices are easy to get angry. Drink some herbal tea after eating.
Question 8: How to cook dried pigskin? How do you soak your hair? Usually used to oil hair, 40% hot fried until it swells, washed, and some people make fake fish maw. You can also soak it in hot water and cook it.
Question 9: How to soak the fried pigskin? After depilation, boil the dried pigskin in a warm oil pan. After taking out, it can be fried at high temperature. It looks like swelling when it comes out, without any additives.
Question 10: How to make fried pigskin and soak it in warm water for two hours?