Frozen
By VicentaLakin
APRIL 8, CLOUDS. TODAY'S CHONGQING TEMPERATURE HAS SUDDENLY RISEN AND MANY PEOPLE HAVE BEGUN TO WEAR SHORT SLEEVES ON THE STREETS. THE TEMPERATURE IS SAID TO REACH 30 DEGREES QUICKLY. COME ON, SUMMER IS BETTER THAN WET AND COLD WINTER, ESPECIALLY IN CHONGQING. THIS WEEK'S NOT MUCH, IT'S JUST A FILM, A MEETING. REMEMBERING YESTERDAY'S THAW AFTER WORK, YOU CAN EAT IT TODAY. TASTY QQQ-FROZEN. IT'S A SIMPLE, ADHESIVE FOOD WITH ADHESIVE PROTEIN. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)
Recipe Recommendations
- pork skin appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- millet pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- cooking wine appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
Steps for Frozen
1
The skin is in the pot, wine, ginger chips, boiled water for 10 minutes, foamed and washed。
2
Scratched with a knife to remove the fat and fat from the meat belt, so as to be as clean as possible, and if there is any pig hair left, it can be taken off with a tatter。
3
Scratch the shaved skin into a thin bar。
4
Power pressure boilers with a ratio of 1:2 for meat skin to water, with a sip of very fresh sauce, a third of vinegar and a proper amount of sugar, and onions of ginger peppers with a cutlery, eight horns, cinnamon, and fragrances in the pan with an appropriate amount of salt and 30 minutes of pressure。
5
The fabric packs are taken out, the flesh and soup are poured into the ready containers and are naturally cooled。
6
The freezer is sealed in the freezer after cooling, and is kept in the freezer, and mixed whenever you eat。Frozen Make Tips
Ps: 1. Be sure to scrape the fat off the pork skin as thoroughly as possible; this ensures the resulting aspic is clear and refreshing. 2. For this batch, I mixed in soy sauce and vinegar directly, giving it a brownish-red color. However, you can omit the soy sauce and vinegar to make a white, translucent crystal aspic. 3. A ratio of pork skin to water of 1:2 yields a very chewy texture. If you prefer a firmer consistency, you can use a 1:1 ratio. 4. You can add vegetables such as diced cucumber, carrots, and corn kernels to the aspic to make a "colorful pork skin aspic," making it look more attractive and adding more nutrition. 5. The sliced aspic can be served drizzled with a dressing made of soy sauce, vinegar, sugar, minced garlic, sesame oil, salt, etc., or you can add some chili oil or chili sauce—feel free to adjust as you like. A very chewy and simple beauty food—Pork Skin Aspic. O(∩_∩)O