Chinese Food
Frozen meat skin: a good friend of xiaolongbao (non instant cold dishes)
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People who have eaten the small steamed buns know that it's a pity to gently bite open the mouth. The soup, which is sticky but not greasy, fresh but not salty, flows out slowly. If you don't take a sip in time at this time, it's a pity. The soup in the small cage bag is the most attractive. It is incomplete like fried chicken without beer. The soup in the small cage bag is not perfect. The saltiness of xiaolongbao soup comes from the meat juice of pork itself, while the greasiness comes from the frozen meat skin made from pig skin. Meat skin contains a lot of collagen. Many articles on the Internet say that it's good for the skin to eat more meat skin jelly. The old saying also says what to eat to make up for. Can eating meat skin really improve the skin and moisturize the skin? I don't know. I dare not say. But for me, it's a must to have no aspic in a small cage. It's very simple to make meat jelly. Just prepare all the materials and give them to the electric pot. Go out for a walk and come back to the pot.
Cooking ingredients
Cooking Steps
Step1:Wash pig skin, remove hair and scrape grease. It's very laborious to pluck the fur on the pigskin. Here's a trick. Bake the fur side of the pigskin on the fire. Don't burn the skin. The roasted pigskin will curl. It's easy to fall off with a wipe by hand. The grease on the pig skin is scraped slowly with a knife. The shaved pig skin will not be too greasy after being cooked.
Step2:Put all the main ingredients and auxiliary ingredients into the pot. Stew in the pressure pot for 1 hour.
Step3:After the stew is done, pour out the soup in the pot. Put it in the refrigerator and refrigerate it. It's OK when it's frozen. For someone like me who doesn't waste food, he will put the cooked meat skin and soup in the blender and smash them into mud, put them into the refrigerator and refrigerate them together. The effect is the same.
Cooking tips:1. The difficulty of making frozen meat skin lies in the proportion of pigskin and water. When the water is too much, the soup will not freeze. When the water is too little, it is easy to dry. Generally, the proportion of 3-5 (pigskin water) is just good. 2. Ginger, onion and white pepper can remove fishy smell from the frozen meat skin. The amount can be adjusted according to the amount of pig skin. 3. Based on the principle of convenient and quick gas saving, I use a pressure cooker to stew the meat skin. If there is no pressure cooker at home, I can use a small fire to stew for about 1 hour after boiling in a common pot. 4. Before cooking, the pigskin is milky white. When the pigskin is transparent and glossy, you can make a pot. There are skills for making delicious dishes.
