What are the benefits of eating pigskin? Pigskin is very common in our life. So do you know that pigskin is mainly composed of collagen? The nutrition of pigskin is actually there. So do you know what are the benefits of eating pigskin? Let's take a look together.

What are the benefits of eating pigskin 1

The advantage of eating pigskin is that pigskin is rich in nutritional value, has the effect of beautifying and delaying aging, and is very popular among female friends. Therefore, female friends who want beauty may wish to choose pigskin to eat irregularly. For male friends, pigskin can still be used as a good choice for appetizers.

However, eating too much pigskin is also harmful. Because pigskin contains a certain amount of fat, if eaten too much, it is easy to cause symptoms such as hypertension and hyperlipidemia.

In addition, according to the relevant research data, the calorie per100g pigskin is about 363.00 calories, which is above average, so women who love beauty had better not eat more.

Moreover, although pigskin contains high collagen, it has cosmetic effect, but it is best not to eat it for a long time during weight loss. Because the fat contained in pigskin belongs to saturated fatty acid, it is easy to be stored in the body if eaten too much, causing obesity.

What are the benefits of eating pigskin? 2 1, pigskin can beautify.

Modern nutrition research has found that pigskin is rich in collagen, and its nutritional components are close to those of pig's trotters, which can moisturize the skin, delay aging and have anti-cancer effects. Chinese medicine believes that pigskin is sweet, cool, nourishing yin and enriching blood, and can treat sore throat caused by yin deficiency and internal heat. Zhang Zhongjing, a medical sage in Han Dynasty, believed that pigskin had the function of "harmonizing blood and moistening skin".

2, pigskin jelly practice

Materials: pigskin1~ 2kg, 3 scallions, 1 ginger and a little pepper.

Practice: Wash the pigskin, remove the miscellaneous hairs and the fat inside the pigskin, boil it in clear water twice, and cut it into thin strips. Put scallion, ginger and pepper into gauze bags and cook them with pigskin. It is advisable to just pass the pigskin on the water surface. Bring the fire to a boil, turn it to low heat after boiling, add appropriate amount of refined salt, and simmer for 3 hours. In this process, the smell of pigskin is getting stronger and stronger, until the house is full of fragrance, which is the essence of pigskin completely cooked. This is the most suitable time. If you continue to cook, the fragrance will fade and the nutrients will be lost. At this time, the soup is thick. Take out a little pigskin soup, cool it a little, and apply it to the skin to make it very smooth, delicate and shiny.

Take out the gauze bag, and when the pigskin soup is completely cooled, it will agglomerate and become pigskin jelly without any additives. Slice and serve cold.

Women who want to beautify can first filter out a proper amount of pigskin soup and put it in the refrigerator for later use. When using it, take out a small amount and put it in the palm of your hand to rub it and melt it.

Precautions: Because pigskin is in direct contact with the chopping block, it is easy to be polluted. Pigskin is the most dirty part of pigs, so be sure to choose fresh pigskin. Be sure to smell the pigskin before buying it to make sure there is no big fishy smell. Wash it repeatedly before cooking.

3. How to eat pigskin

(1) Cold fried pigskin

Raw materials: dried pigskin, cucumber, oil, salt, garlic, cold vinegar, extremely fresh soy sauce and Chili oil.

Practice:

1, dry pigskin wash and dry the surface moisture.

2. Pour enough vegetable oil into the pot. When the oil is 70% hot, add the dried pigskin and fry it with low fire until the pigskin becomes fluffy and yellow, and remove the clean oil.

3. Put the fried pigskin in a boiling water pot, then soak it for about 6 hours, drain the water and cut it into thin strips.

4. After peeling the cucumber, cut the hob block, put it into a clean container, and sprinkle a little salt for pickling 10 minute to control the moisture from the pickling.

5. Add fried pigskin, add garlic, 1 tablespoon cold vinegar, 1/2 tablespoons extremely fresh soy sauce, appropriate amount of Chili oil and salt, and mix well.

(2) Spicy crispy pigskin

Ingredients: fried pigskin, onion, green pepper, oil, salt, aged vinegar, red bean paste and ginger.

Practice:

1, fry pigskin with boiling water, then soak it in clear water for several hours until the pigskin expands and is elastic, and cut into thin strips.

2. Peel the onion and cut it into strips; Wash green peppers, remove seeds and cut into small pieces.

3. Take the oil pan, add ginger slices and saute until fragrant, add 1 tbsp red oil bean paste, stir-fry red oil, pour the cut fried pigskin and stir well.

4. Pour the cut green pepper into the pot and stir well. Add the onion and stir fry quickly. Add a proper amount of salt, cook 2 tablespoons of aged vinegar along the side of the pot, over-heat, stir-fry evenly and serve.

(3) Pickled pork skin

Raw materials: pigskin, pickled peppers 1 vial, pepper, star anise, dried red pepper, salt, white sugar, white vinegar and cooking wine.

Practice:

1, wash the pigskin, scrape off the residual dirt on the pigskin with a knife, if there is pig hair, be sure to pull it out with tweezers, and then rinse it with clear water.

2, put water in the pot, put pigskin, onion, ginger, add a little cooking wine, skim the foam after the water is boiled, and cook until it can be penetrated with chopsticks.

3. Remove the pigskin from the pot, let it cool slightly, scrape off the fat pork left on the pigskin with a knife, and then rinse it with warm water.

4. Put about one rice bowl of water in the pot, cut star anise, pepper and dried red pepper into pieces and put them in the pot, boil, turn off the fire, and add appropriate amount of salt, sugar and white vinegar to taste.

5. Pour the seasoning water into the fresh-keeping box, pour a whole bottle of pickled peppers (all the water and peppers are poured in), shred the pigskin, and soak it in pickled pepper water for at least one night.