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Multi-map detailed explanation of zero failure delicious meat crust, raw food is suitable for filling

Information source: Time: 2020-02-21 02:47:21

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[Reproduced] Multi-figure detailed explanation of zero failure delicious meat crust, suitable for raw food stuffing
(2012-10-11 21:17:15) [Delete]
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Category: Northeastern Food and Snacks
Original Address: More map Detailed zero failure Roupi Dong delicious, raw food as filling tilapia Author: River ocean
In the early years, LG made dumplings by itself. When the buns were made, they always felt that the filling was too dry, not as juicy and delicious as some of them. I told him that it would be better to add water to the meat filling, but unfortunately the dude was unwilling to hear about adding water to the meat filling. He said that the meat jelly can be added to the meat filling. He felt that it was a good idea, and it was very scientific. The meat jelly was gel-like when it was cold, and it would not penetrate into the skin. Can make dumplings and dumplings juicy and delicious. Since then LG has embarked on a long journey to conquer the skin. Now summarize his experience and share it with everyone.
Let's talk about the main raw material of this skin: jerky. In the past, when the pork skin was frozen, pork skin removed from pork belly or pork trotters was not ideal. If pork belly is used for braised pork, there is no doubt that the taste will be greatly reduced without the skin, and the process of picking is time-consuming and laborious. . Later, it was found that there was a ready-made meat crust for sale in a nearby Wowo Supermarket. The price was 4 yuan per kilogram, which partially resolved the problem. Part of the reason, because not every worries in supermarkets are sold, and not every day to catch up.
First take a photo with the raw materials:
In the front row of the podium is the main ingredient: pork skin. These photos are about 350 grams in size. When bought, they are a whole piece. In order to facilitate later operations, you can cut it into a length of 10 cm and a width of 3 -5 cm pieces. Next to us are the only ingredients in our crust, salt and star anise. Two ingredients can make the meat skin more delicious when it is eaten raw. If you just want to use it for meat filling, you don't need to add it.
The next steps are still very simple. The first step is to put the cuts of meat into the pot and boil on high heat.
After the pot is opened, reduce the heat and continue to cook until the color of the pig skin itself becomes dark, slightly translucent, and the fatty meat attached to it changes color. This process takes about 5-10 minutes. The meat skin at this stage should look like this: :
Remove the pan from the stove, remove the skin from the inside and wash the blood foam on it with cold water. At the same time, clean the pan and remove the blood foam on it. The following process is to remove the fat attached to the meat crust, otherwise, a layer of white lard will adhere to the surface of the prepared meat crust. Although it has little effect on the taste, it does make the skin crust sell at a discount. The reason to put it at this stage is that the cooked pork skin is a bit tougher. Unlike raw pork skin, it is hard to step on the knife softly. Pig skin and the attached fatty meat will appear after heating. The difference in hardness and toughness is simpler to remove with a knife. Even so, you still need a good sharp knife, and even a good knife, it is best to sharpen it before use:
Then aim at the boundary between the fat and the skin. To be safe, it's best to use a fork to hold the skin, not your own fingers. Not only does the fork make the skin fit better with the cutting board, but it doesn't obstruct the view.
The knife basically doesn't feel much resistance when sliding between the skin and the fat:
The cut skin is like this, there should not be any attached fat on it:
Then cut each piece of pig skin into small dices, the finer the better, because the skin jelly is the collagen that is precipitated from the skin, and the larger the contact area of these small skins with water, the better.
Pour water in the pot, the amount of water is not limited, because you need to add water continuously. Put the diced meat into the pot and turn on the fire to heat. Wait until the water is boiling and add the star anise and salt. You don't need to add enough salt, because if you want to eat it raw, you still need to prepare some sauce.
After the water in the pot has boiled, you can reduce the heat and cook with the lid open. The cooking process needs to pay attention to the size of the stove. It must not be too large, so that the water in it evaporates too quickly, but not too small. It is necessary to keep the water in the pot to a minimum degree of boiling. This is a long process, which basically takes 3 hours, and the cold water needs to be constantly replenished to avoid burning out. The degree to which the liquid in the pot is received is a Tricky problem. The water content in the liquid is too high, the strength of the frozen skin is not enough, it is easily broken, and the water content is not high, which is not in line with economic principles. : People will say, ha! So many fleshy skins make such a little finished product? Ha ha. But basically you can get a proper amount after two or three times. Pour the boiled liquid into the mold. When pouring, pay attention to filtering out the remaining skin and star anise.
After a little cooling at room temperature, put a plastic wrap on the mold and put it in the refrigerating compartment of the refrigerator. After standing overnight, it became crystal clear and frozen. The finished product looks a bit yellow because of the octagonal component. If you don't like this color, you can choose not to put the star anise, or put it in the last half hour.

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