Chinese Food
Pressure cooker crystal meat jelly (simple version)
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Meat jelly is rich in collagen, zero fat, easy to be absorbed by the human body. It can fill the skin and prevent the skin from sagging. It doesn't need to worry about growing fat. Babies who are afraid of the hidden dangers of collagen powder can be stored in several small containers after being made. It can be made one week at a time. It is refrigerated in the refrigerator. It can be eaten every day. It is one of the necessary dishes to replace collagen powder for the Spring Festival every year In my mind, my father would cook meat, beef and soybeans together. The traditional stewed meat skin freezing takes about half an hour. During this period, it needs to be stirred constantly beside the stove to prevent the paste pot and the finished product from getting muddy and looking unclean. The improved version of steamed meat skin freezing takes time. I used to steam for an hour. It wastes natural gas resources. Today, I want to share with you how to make the high-pressure boiler version of frozen meat skin. It saves time and trouble. Free your hands and gas meter
Cooking ingredients
Cooking Steps
Step1:Take a proper amount of meat skin. It is recommended to buy large pieces for subsequent production.
Step2:After cleaning, use a kitchen knife to scrape off the oil and residual hair on the surface of the shredded meat.
Step3:Boil hot water. Add a little cooking wine and vinegar after the water boils. It has a deodorizing effect.
Step4:Put in the washed meat skin and blanch for two minutes. If you blanch for a long time, the collagen will be lost, resulting in the taste of the finished product is not q-shaped.
Step5:Take out the scalded skin, shave off the fat inside the skin, and then use a knife to clean the oil on the surface of the skin.
Step6:Shred the meat skin. Pay attention to shreds. Don't cut too wide. It will affect the taste. It's not convenient to chew if there are old people and children at home.
Step7:Wash meat skin. Add edible flour alkali into water and wash repeatedl
Step8:Until the water is clear. No oil slic
Step9:Put the rinsed meat skin into the pressure cooker. The proportion of meat skin and water is 1- One point three Left and right. It can also be adjusted according to your own experience.
Step10:The regular pressure cooker can be selected for 30 minutes. The optional pressure cooker can choose bean tendon . The main purpose is to keep the pressure for about 30 minutes. The specific mode does not matter. After the pot is put into the seasoning of suitable food and MSG, pour it into the utensils.
Step11:The next day you can have a healthy, delicious and reassuring crystal meat jell
Cooking tips:1. It's convenient to buy large pieces of skin for subsequent shaving of fat and hair. 2. The scalded skin is easy to handle. The fat inside the skin must be removed. The residual hair on the surface must also be cleaned. The part with dense residual hair is recommended to be cut and discarded. 3. Add edible alkali into the rinsed meat skin to remove oil. Be sure to wash it several times until the water is clear. 4. It is recommended to refrigerate the meat skin after it is cooled. Otherwise, the temperature is not low enough and the taste is not good. There are skills in making delicious dishes.
