Jelly

How to make jelly:

Raw materials for making jelly:

250 grams of fresh meat skin (plate size).

Ingredients for making jelly:

Scallion, ginger, garlic, pepper, seasoning, cooking wine, monosodium glutamate, salt, soy sauce, sesame oil, vinegar.

Steps of making jelly:

(1) Scald the meat in a boiling water pan until it changes color. Wash it with cold water. Remove the fat, scrape the hair root, cut it into strips, put it in a clean water pan, add green onion, ginger, cooking wine, salt, soy sauce, and Zanthoxylum bungeanum wrapped in gauze. Boil it over high heat, skim the foam, and cook it over low heat until it is soft and rotten.

(2) Pick out the scallion, ginger and gauze in the cooked skin soup, pour the original soup into the basin and put it in the shade (the ambient temperature should be below 20 ℃). Or put it in the cold room of the refrigerator (or in the cold room of the cold store). After a few hours, the skin of the meat and the original soup can be condensed together.

(3) Cut the congealed skin into pieces or pieces and put it on a plate. Pour with vinegar, soy sauce and fragrant rice. Sprinkle with chopped green onion and garlic.

Characteristics of jelly:

Transparent color, if not soy sauce is like crystal general, cool and crisp

Attention should be paid to when making jelly

The amount of water added should be well controlled during the production. The finished product of one kilo of sliced meat is generally no more than 3 kilos. The finished product should not be heated, otherwise it will turn into water.

Jelly

Pigskin is a kind of meat raw material with high protein content. Pork skin, frozen skin, ham and other meat products made from pig skin not only have good toughness, color, aroma, taste and taste, but also have important physiological health care effects on human skin, tendons, bones and hair.

Characteristics of dishes

No added jelly, taste elastic, smooth, fragrant, mouth can contain. With the sauce, it is mellow and delicious.

practice

Peanut jelly

Food preparation

Main ingredients: 500g pig skin, 10g salt crisp peanut kernel, 3 chives, 1 small piece of ginger

Seasoning: 1 tbsp soup, right amount of pepper, 1 tbsp salt, 1 / 2 tbsp monosodium glutamate

Production steps

1. Wash the scallion and ginger and cut them into pieces;

2. Wash and dice the pigskin, put it into the pot, add soup, pepper, onion and ginger, bring to a boil over high heat, and boil the pigskin over medium heat;

3. Filter the boiled pigskin soup, add salt, monosodium glutamate and peeled peanut kernels in the soup, pour them into the plate to cool, and then put them into the refrigerator to freeze;

4. Take out the formed jelly, cut it into strips and put it on a plate.

Pig's hoof jelly

Food preparation

Fresh pig's feet, red dates and medlar

Production steps

1. After washing pig's feet, blanch them with boiling water and take them out. 2. Put half a pot of water in the pot, add some red dates and medlar, simmer for one hour.

3. After the soup turns yellow, add salt, chicken essence and onion powder.

4. Put the soup in a bowl and drink it while it's hot.

5. Take out the pig's hoof, remove the bone, skin and meat, put it back into the pot, cook with the rest of the soup, put it on a flat plate, cover it with plastic wrap, and put it in the refrigerator. Take it out in 15-20 minutes. The jelly is ready. Cut it into small pieces with a knife and you can eat it.

nutritive value

Pig's hoof is rich in collagen, while red dates Nourish Qi and blood. Boil out the soup and made of jelly, as long as you eat once a week, adhere to a period of time, there is a good breast and beauty effect, can increase the breast fullness and facial elasticity, reduce wrinkles. Cultivate a good look of nature.

Cold jelly

Food preparation

Pigskin, onion, ginger, cooking wine, garlic, salt, vinegar, sesame oil

Production steps

Boil the skin in water

2 scrape off the oil on the surface of pig skin and cut into thin strips

Add onion, ginger and cooking wine to clear water, bring to a boil over high heat, and cook over low heat for 1.5 hours

4 pick out the onion and ginger and pour them into the container to cool and solidify

5 slice and put on a plate, mix garlic, salt, vinegar, sesame oil and red oil into juice and pour on

Other practices

Fresh jelly

Cut half a Jin pig skin into pieces, cut two liang yams into pieces, add ten pieces of Kaiyang (or dried shrimp), a small amount of ginger, scallion, salt and a jin of water, boil for about half an hour, and then put them in the refrigerator to cool. This one is especially suitable for summer consumption. Take it out of the refrigerator and cut it into small pieces. Sprinkle it with lemon juice. It tastes refreshing.

Thick jelly

This one needs to prepare soup in advance, cut half a catty of pig skin into pieces, add a spoonful of soup, a small amount of ginger, onion, salt, a catty of water, boil for about half an hour, then put it in the refrigerator to cool. This one has a strong taste and is suitable for autumn consumption.

Fat free jelly

This is an absolutely fat free jelly, afraid of fat mm should like. The raw material is half a catty of fish fat. In order to get rid of the fishy smell, you can add more ginger and garlic, as well as some spices such as cardamom and caokuo. In addition to salt, remember to add a little sugar and soy sauce, the taste will be better!

nutritive value

Pigskin is a kind of meat raw material with high protein content. Pork skin, frozen skin, ham and other meat products made from pig skin not only have good toughness, color, aroma, taste and taste, but also have important physiological health care effects on human skin, tendons, bones and hair.

Pig skin contains a lot of collagen protein, which can be transformed into gelatin in the process of cooking. Gelatin has a reticular space structure. It can combine with a lot of water, enhance the physiological metabolism of cells, effectively improve the physiological function of the body and the water storage function of skin tissue cells, moisturize the cells, maintain a moist state, prevent premature wrinkles of the skin, and delay the aging process of the skin.

Nutrients

Sodium: 19815.95 mg

Cholesterol: 3000 mg

Potassium: 2969.5 mg

Phosphorus: 725.5 mg

Magnesium: 590 mg

Carotene: 375 μ G

Calcium: 298.5 mg

Folic acid: 185 μ G

Vitamin B12: 135.9 mg

Vitamin A: 62 μ G

Carbohydrate: 58.78 G

Vitamin C: 40 mg

Iron: 30.1 mg

Protein: 22.3 G

Fat: 16.76g

Manganese: 8.69 mg

Niacin: 7.3 mg

Dietary fiber: 7.25g

Selenium: 6.35 μ G

Zinc: 5.06 mg

Vitamin E: 0.6 mg

Copper: 0.56 mg

Vitamin B2: 0.54 mg

Vitamin B6: 0.32 mg

Vitamin B1: 0.24 mg

Food Guide

Cannibalism

It is suitable for people with Yin deficiency, sore throat and sharp throat, for women with dry blood and irregular menstruation, and for blood friend patients with bleeding;

Avoid cannibalism

Patients with exogenous pharyngeal pain and cold should not eat; patients with liver disease, arteriosclerosis and hypertension should eat less or not.

Longitude: 104.06573486

Latitude: 30.65946198