Oil hair: put the skin and cold oil together in the pot and heat the oil with slow fire to gradually increase the temperature. When the skin shrinks due to heat, a layer of small white bubbles appears on the skin, and it is taken out to dry for about 10 minutes. When the bubbles deflate, the oil temperature in the pot rises, and then they are put into the pot one by one to make hair, until the skin bulges and no longer shrinks, indicating that the hair has been thoroughly soaked. When in use, it is soaked in boiling water and then rinsed with warm water.
Bleached swollen skin, commonly known as wide belly, can be used alone or combined with other raw materials to make a variety of good wooden dishes with different styles and tastes. I won't introduce the details. The salt hair is also omitted. Because my typing is too slow and time-consuming, I can only explain it briefly. Please forgive me!
Q:
Where there are salt hair and oil hair ~ ~ just briefly introduce a few.
Question 2: How to make fried pigskin? How to make delicious fried pigskin?
Gourmet: Hunan cuisine
Raw materials: raw materials: dried pigskin 100g, Dongru 10g, red pepper 1g, ginger and onion 10g. Seasoning: peanut oil 30g, salt 10g, monosodium glutamate 12g, sugar 3g, oyster sauce 10g, soy sauce 3g, wet raw flour 50g, clear water soup 5g and sesame oil 5g.
Output: 1. Soak the dried pigskin thoroughly in cold water, cut into pieces, slice all the Dongru, red pepper and ginger, and cut the onion into sections. 2. Stir-fry pigskin, clear soup and oyster sauce with low fire until they are tasty and ready for use. 3. Put oil in the pot, add ginger, pigskin, broth, salt, monosodium glutamate, sugar, oil, soy sauce king, red pepper slices and onion slices, thicken with wet raw powder, and pour in sesame oil.
Fried pigskin soup
Dry pigskin 1000g, first wash off the oil stains on it with alkali, soak it in warm water, then stew it with low fire until it is half done, take it out, filter off the water and cut it into small strips. Fry in warm oil until golden and crisp, and then store it for later use. Use chicken soup or refined pork soup when eating.
Green pepper skin
Ingredients: pigskin, green pepper, dried citron, garlic, salt, chicken essence, ginger, straw mushroom soy sauce, cooking wine and sugar.
1. Soak pigskin in warm water for 10 minutes, put it on the chopping block, scrape it with a knife inside and outside, rinse it with water, then scrape it with a knife and rinse it with water until it is satisfactory. Then put the washed skin into a boiling pot until the water boils again, and then take it out and scrape it with a knife. 2. Put a few slices of ginger in a cold water pot and add ginger peel. Just cook it half-cooked.
Question 3: How to make fried pigskin delicious? The practice of frying pigskin in China is homemade.
Wash pigskin, boil it in water, and scrape off excess fat with a knife.
Then string them together with ropes and hang them in a ventilated place to dry! Generally, it takes more than 1 week, and the finished product is hard, but there is no moisture at all ~
Put the clear oil in the pot, and at the same time, put the pigskin in it. When the oil temperature rises, the pigskin will blister. Take it out first and let it cool.
Then reheat the oil temperature and put the fried pigskin back. This time the pigskin will swell, which is a success. The pot at home is not big, just put one or two pigskins at a time. Some pigskins will swell badly.
The pigskin is going to explode! Before cooking, soak it in clear water to soften it. Cut into small pieces and you can cook delicious food ~ ~ ~
Question 4: How to eat fried pigskin? First, soak the fried pigskin in cold water and take it out. After eating the alkaline noodles and boiled water, put the pigskin in and wash the oil slick by hand. Rinse with tap water and soak in cold water for later use. Add chicken soup or stock (must be thick white soup) to the pot, bring to a boil, add the cut skin, add salt and water, and add peeled cucumber slices before taking out the pot. This dish is called "cucumber fish belly" in the restaurant, which is very light. Nowadays, there are very few real fish bellies, and more are replaced by skin. It tastes good and can be used for beauty. Note: Be sure to wash the skin with oil slick to make the soup clear. 1。 Cut the fried skin into strips or pieces and cook soup with potatoes. It's delicious and never tires of eating. 2。 Fried pigskin soup 1 package fried pigskin, cook it thoroughly with warm water, stew it with low fire until it is half cooked, take it out, drain it and cut it into small strips. When eating, take chicken soup or lean pork soup, stew and fry the skin, and add bamboo shoots, cucumber slices, yellow wine, salt and monosodium glutamate. Eat at meals. Very delicious 3. Fried pigskin is hemp and crisp, and it tastes really special! Ingredients: processed skin, fungus, cucumber, carrot, pepper, salt and monosodium glutamate. Practice: 1. Put clear water in the pot, add pepper, bring to a boil, take out pepper, put it in the skin, and soak for 1 min. 2. Put the base oil in the pot, add a proper amount of pepper, and the fragrant tip will burst. Crispy and delicious. After treatment, the skin, fat, etc. have been removed, and there are no nutrients. It's good to eat occasionally.
Question 5: How to cook fried pigskin well? I have eaten fried pigskin in other places before, and it feels particularly delicious without any greasy feeling. Soak the fried pigskin again, whether it is cold or fried, it is delicious.
Question 6: How to cut the fried pigskin into cold dishes? Pour in oyster sauce.
Question 7: Fried pigskin and salt fried pigskin are both delicious materials:
Pigskin, vegetable oil
2 exercise:
1, wash the pigskin and put it in a clear water pot. After the fire is boiled, cook it with low fire to thicken and change color. Take out the cooked pigskin, cool it and scrape the grease off the inner layer of pigskin with a knife.
2. Cut pigskin into 5cm-wide strips with clean oil, put them on and hang them in a cool and ventilated place to dry.
3, generally cooled for about 7 days, the pigskin can be dried, and the pigskin can be dried to the point where it can't be opened.
4. Pour the vegetable oil into the pot, add the dried pigskin when the oil is 70% hot, and fry it on low heat until the pigskin is fluffy and yellow. Take out the fried pigskin and control the oil for later use.
5. Boil the fried pigskin in a boiling water pot and soak it for about 6 hours, then the pigskin becomes soft, swollen and elastic.
6. Soaked fried pigskin can be chilled, boiled in soup or cooked with other vegetables.
3 tips:
Fried pigskin is not greasy, and my understanding is the same as the principle that oil residue is not greasy when we refine lard; The oil in pigskin will seep out when fried. The fried pigskin will become smooth and elastic after being boiled in boiling water for several hours.
1. Boiled pigskin can be used to scrape off the grease inside.
2. When the pigskin is dry fried, the hot oil in the pot is easy to splash, so pay attention to safety.
3. After the fried pigskin is boiled with clear water, it can be fluffy and elastic after soaking for about 6 hours.
4. Fry pigskin with low fire, and the oil temperature should not be high, otherwise the fried pigskin will have large pores and small elasticity after soaking.
Question 8: How to cut the fried pigskin?
Take off the pigskin and cook it until it is fully cooked, which is the kind that can be eaten directly. Afraid of living much, cut it into lean meat pieces with the same thickness. The meat is cooked when it is cooked.
If you are soft, scrape all the fat that you haven't scraped clean, because it will be obvious if you are fat.
Then air-dried, very dry.
Heat the oil pan (put chopsticks in it, the bubbles just came out), put the skin in it (remember to dry the water after washing), and it will soon rise. When it gets bigger and the speed is not obvious, it can be fished out. This kind of thing, the temperature, will be known a few more times.
Question 9: How to make delicious pigskin jelly with fried pigskin?
500 grams of pigskin, 5 slices of ginger, appropriate amount of star anise and appropriate amount of cinnamon.
Appropriate amount of soy sauce, yellow wine, sugar, monosodium glutamate and red pepper.
working methods
1. Wash pigskin, cut into 2cm*5cm pieces and soak in water for later use.
2. Put the blanched pigskin into a pressure cooker, and add 5 slices of ginger, an appropriate amount of star anise and an appropriate amount of cinnamon.
Add appropriate amount of soy sauce, yellow wine, sugar, monosodium glutamate and two red peppers.
3. Add 250ml-350ml of water, cover it for 20 minutes, open the cover after cooling, pour it into a container with a cover, continue to cool thoroughly, cover it, put it in the refrigerator, and take out the slices for about 4-5 hours to eat.