Accessories: 40g of edible alkali and 30ml of vinegar essence.
Seasoning: 50g of onion, 30g of ginger and 25g of salt.
25g monosodium glutamate
First, carefully select materials, and carefully operate the initial processing.
1, put the skin in the pot and cook until it is broken. Take it out and cool it a little, then scrape the fat meat and residual hair with a knife, and then cut it into fine pieces.
Strip.
2. Put the modified pork skin into a basin, and add 1% hot alkaline water and 1% hot vinegar water for scrubbing until the pork skin is clean.
White, smooth to the touch, and then washed twice with clear water.
Key points of primary processing and production:
1, it is very important to make frozen pork skin. Do not use black pigskin and old pigskin, and use large flat ones with shallow stubble.
Tender pigskin is better. The part of the skin with the epidemic prevention seal must be scraped off with a knife after boiling to prevent the pigment from dissolving in the soup and affecting the color.
Ze.
2. The cooked fat meat and residual hair on the cooked skin must be scraped clean, otherwise the fat of the fat meat will gradually dissolve in the soup.
Into small particles, affecting the transparency of frozen skin.
3, cut the skin into thin strips, in order to increase the surface area of the skin, which is beneficial to absorb heat and make the collagen in the skin
Protein is fully soluble in soup.
4. Washing with alkali can wash off the residual oil on the skin, and adding vinegar can remove the odor on the skin, neutralize the alkalinity and avoid nutrient loss.
Ingredients: pork skin1500g
Accessories: 40g of edible alkali and 30ml of vinegar essence.
Seasoning: 50g of onion, 30g of ginger and 25g of salt.
25g monosodium glutamate
First, carefully select materials, and carefully operate the initial processing.
1, put the skin in the pot and cook until it is broken. Take it out and cool it a little, then scrape the fat meat and residual hair with a knife, and then cut it into fine pieces.
Strip.
2. Put the modified pork skin into a basin, and add 1% hot alkaline water and 1% hot vinegar water for scrubbing until the pork skin is clean.
White, smooth to the touch, and then washed twice with clear water.
Key points of primary processing and production:
1, it is very important to make frozen pork skin. Do not use black pigskin and old pigskin, and use large flat ones with shallow stubble.
Tender pigskin is better. The part of the skin with the epidemic prevention seal must be scraped off with a knife after boiling to prevent the pigment from dissolving in the soup and affecting the color.
Ze.
2. The cooked fat meat and residual hair on the cooked skin must be scraped clean, otherwise the fat of the fat meat will gradually dissolve in the soup.
Into small particles, affecting the transparency of frozen skin.
3, cut the skin into thin strips, in order to increase the surface area of the skin, which is beneficial to absorb heat and make the collagen in the skin
Protein is fully soluble in soup.
4. Washing with alkali can wash off the residual grease on the skin, and adding vinegar can remove the peculiar smell on the skin, neutralize the alkalinity and avoid it.
Avoid nutrient loss.
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Second, the fire cooking, steaming.
Put the cleaned pork skin strips into a steel container, add boiling water (the ratio of water to pork skin is 3:1), and add onion and ginger.
Block, and then put it into the steamer. The water in the steamer should reach the bottom of the meat skin container, and it can be steamed for about 4 ~ 5 hours with high fire.
Pick up the onion and ginger, add salt and monosodium glutamate, stir well, pour into the mold and cool.
Production key and experience:
The water in the steamer reaches the bottom of the meat skin container by means of water-proof steaming, which has the advantage of shortening the heating time.
Sometimes, and the frozen juice is as clear as water. Adding onion and ginger can remove the odor of the skin and reveal the aroma of the skin. pork skin
If the juice is put into the refrigerator to cool down, the temperature should not be lower than 0℃, because the temperature below 0℃ will freeze the skin juice and thaw the water after freezing.
It will be lost, so it can't be formed, and the characteristic flavor of the frozen meat will be lost.
See if there is anything wrong with the steps. I feel that there should be not enough time to cook!