自制皮冻的家常做法视频,自制皮冻的家常做法和步骤

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小六子做的水晶大皮冻,看上去是比我们做的好一点点

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做猪皮冻,用水熬就错了,教你一个技巧,晶莹剔透无腥味,真香

#秋日生活打卡季#

猪油是我们日常生活中离不开的一种油类。在我家,除了一些植物油以外,偶尔会吃猪油,尤其是炒青菜的时候,用猪油炒的菜别提多香,闻着就有食欲。猪油是用肥猪肉熬出来的,猪皮一般都会丢掉。除了一些地方会带皮去炸,然后把它当零食吃或者炒菜吃。其他人都是把猪皮丢掉或者煮熟了喂狗吃。这样就太浪费了。这次分享一道关于猪皮的美食,这道美食叫做——猪皮冻。

猪皮里面有一种胶质,它可能让液体凝固,这道美食大部分就是利用这个原理。所以叫它猪皮冻,跟果冻一样,吃着很Q弹,味道很斋,很有肉味。很多朋友做出来的猪皮冻太浑浊了,这是因为里面的脂肪含量高,所以它很浑浊,现在社会讲究清爽,这样身体才没有负担。这次分享的这道美食晶莹剔透,吃着一点都不腻,还很健康。

做法很简单,大部分人喜欢用熬的 *** ,这样做出来的猪皮冻肯定浑浊,下次不要再用水熬了。教你一个清爽的技巧。我们可以上锅蒸,蒸出来的猪皮冻非常清爽。有优点就有缺点,那就是没有熬出来的香,口感那些都差不多。吃的时候配上蘸料就非常美味了。感兴趣的朋友继续往下看,喜欢的话就收藏起来,有空的时候做一做,下面就分享详细的 *** 步骤。


【所需材料】

适量猪皮,适量葱姜,少许料酒。

【 *** 步骤】

1.准备几块猪皮。把表面的杂质刮掉,有毛的话要烧掉或者拔掉。

2.接着用温水洗一下。因为有油脂,用温水比较不粘手。

3.起锅倒水,冷水下入猪皮,加入葱姜料酒去腥。开大火把水煮开,水开再煮5分钟。


4.煮到透明取出来,不烫手之后用刮刀刮去表面的油脂。

5.再把它切成细丝。

6.加点盐,抓洗一下,冲洗干净表面。

7.把它放入盆中,倒入1:2的清水,比如1斤的猪皮,加入2斤的水。再加点葱段跟生姜,加一勺盐增加底味。盖上盖子,水开之后转小火蒸一个半小时。

8.时间到看看猪皮一夹就断的程度就可以了。

9.去掉葱姜,把它放入容器中。放在一边自然冷却凝固。

10.冷却之后也凝固了,给它脱模。非常漂亮。

自制皮冻的家常做法视频,自制皮冻的家常做法和步骤-第1张图片-

11.把它切成块即可。

12.做个蘸料配着吃就可以了。口味自己搭配。

小贴士:

1.蒸的时候太少的话会不出胶质。最少也要一个半小时。

2.蒸的时候里面的水要放够。

水晶皮冻 *** 有窍门,记住这三步,皮冻晶莹剔透,Q弹爽滑零失败

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胖姐给自己来点肉皮冻,蘸上浓浓的料汁,晶莹剔透吃着很Q弹

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#猪皮冻做法

大家好,今天给大家介绍一道经典的东北菜——肉皮冻。无论是过年过节还是新女婿上门,这都是必不可少的硬菜。自己做的肉皮冻Q弹可口,一点都不输外面的。

首先,准备二斤猪肉皮,将其放入冷水锅中,加入一勺料酒,去除油腻味。水开后撇去浮沫,煮十分钟左右,用筷子可以轻松扎透即可。捞出后用温水清洗干净。

关键的一步来了!将肉皮表面的浮毛和油脂刮干净,这样熬制出来的皮冻才不会浑浊。看看我清理得干干净净的肉皮,切成条或丁都可以,看个人口味。如果您觉得我讲得详细用心,就帮忙点个小红心支持一下吧!只需在屏幕上轻轻点击两下即可。感谢您的支持!

将切好的肉皮放入盆中,加入两勺盐,用手多抓一会儿,直到不再粘手。再加入清水,按照同样的 *** 反复清洗,直到没有油花,像我视频中的水一样清澈。这样蒸出的皮冻晶莹剔透。肉皮和水的比例为一碗肉皮加一碗半水,蒸制效果更佳。加入一个八角、葱段和姜片,放入蒸锅中,盖上盖子,水开后转为小火,蒸两个小时。蒸好后,将料渣过滤掉。用手捏一下,如果能轻易断裂,就可以放在阴凉通风处放置一晚了。

大家看,我蒸出来的肉皮冻非常Q弹,一点都不浑,非常清澈。将其切成片,放入盘中。这皮冻都能当老花镜了,满满的胶原蛋白。

再来点蒜泥,味道更佳。这道菜简单又美味,希望大家喜欢。如果您喜欢我的视频,就关注我吧,说不定会有帮助哦!感谢您的支持,我们下期再见。

猪皮冻秘制做法,1两肉皮就能做一盘,晶莹剔透不用熬,简单好吃

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吃剩的猪皮千万别扔,1斤猪皮3斤水做成猪皮冻,Q弹爽滑零失败

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超小厨用6斤猪皮熬皮冻,掌握1个要点,做出来晶莹剔透,好吃Q弹

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岳母出院了,在家里给做了几个菜,亲手熬制爽滑Q弹的皮冻

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猪皮别再熬猪皮冻了,用绳子一绑,教您老一辈几十年秘制做法,香

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标签: 家常 自制 做法 皮冻的 步骤

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