Chinese Food
Crystal pig skin jelly
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Mr. xiaothu is a heavy-duty aspic lover. But I always think that the aspic sold outside is not clean enough. It has a fishy smell. For the sake of his health. Slowly I began to accumulate meat skin. Then I cooked meat skin jelly at home. Before making meat jelly, it was a process of processing meat slices, slicing, small milk pot cooking, refrigerator refrigeration and finalization. This time, I want to use a wall breaking machine to do the experiment. I want to think it looks crystal clear and looks like cold noodles. After eating it, I find that it's actually meat jelly. It's so fun. If you want to add a little creativity, you can also add a little spinach juice or amaranth juice when making the meat jelly. Make the colored meat jelly. It will also be more interesting on the table.
Cooking ingredients
Cooking Steps
Step1:Remove the remaining pigskin with tweezers and knife in advance. Rinse with warm water and cool down. Add ginger slices, scallions, anise and a spoonful of cooking wine. Boil in high heat and turn to medium low heat for 15 minutes.
Step2:Wash the cooked pig skin with hot water. Scrape off the thick fat on the inside of the pig skin with a knife.
Step3:Rinse the fat pigskin with hot water again. Put it in cold water again. Add ginger slices and scallions and cook for 10 minutes.
Step4:Wash the cooked pig skin again. Use kitchen paper towel to absorb the water on the surface of the pig skin. Cut.
Step5:Add sliced pig skin, scallion (remove the layer of mucosa) and peeled ginger into the mixing cup of the wall breaker. Add 900ml of water and a spoon of soy sauce to taste and color.
Step6:Turn on the power. Select the rice paste function.
Step7:After 20 minutes, the pigskin will be beaten into such a kind of amber paste. Brush a thin layer of oil on the inner wall of the fresh-keeping box in advance (easy to demould). Pour the frozen paste of the pork skin into the fresh-keeping box and refrigerate it overnight.
Step8:Cut garlic and coriander. Add 1 tablespoon chili oil and 30ml balsamic vinegar. Add 1 tablespoon sugar and a proper amount of salt and mix well as the sauce.
Step9:The frozen meat skin shall be demoulded and cut into pieces. Pour the raised sauce. Mix well before eating or dip the sauce directly to taste better.
Cooking tips:1. It is the rice paste function of Midea wall breaking cooking machine that is used to make meat skin frozen. 2. The 200g pigskin is matched with 900ml water. The frozen meat skin tastes soft and can reduce the amount of water as appropriate. There are skills in making delicious dishes.
