Why is the pig skin jelly loose and not formed? How to make the pig skin jelly not loose

We all know that pig skin jelly is a common delicacy. There are many ways to make it. It tastes very good. Many people like to eat it and make it at home. There are certain rules for making pig skin jelly. Some people make it loose and not well-formed. So what's going on? Let's take a closer look!

Why is the pig skin jelly loose and not formed?

The jelly tends to be loose, which may be due to too much oil or too thin.

1. Wrong selection of pork rind

When we make jelly, it is best to use "pig spine" as the ingredient for making jelly, because the meat of "pig spine" is thicker, richer in gelatin, and less in fat. The success rate of making jelly with pig spine is relatively higher. If you use the skin from the pig's belly to make jelly, the success rate will be much lower, because the pig's belly is thinner, the gelatin content is relatively reduced, and the taste is not very good. Therefore, it is better to use "pig spine" to make jelly.

2. The grease on the pork skin is not cleaned

When we make pork jelly, we need to cook the pork skin for a long time and let the gelatin in the pork skin melt into the soup. Only in this way can the pork skin soup contain a large amount of gelatin. After the pork skin soup is cooled, it will solidify into pork jelly. If the grease on the pork skin is not cleaned, then there will be a certain amount of grease in the soup. The pork skin soup with too much grease will not solidify, so the pork jelly produced will be loose and shapeless. Only when we clean the grease on the pork skin can the gelatin in the pork skin be more easily integrated into the soup, and the pork jelly produced will be more elastic.

3. The ratio of pork skin to water is wrong

When making pork skin jelly, you must master the ratio of pork skin to water. Generally, when we make pork skin jelly, the ratio of pork skin to water is 1:3, that is, 1 pound of pork skin needs to be put into 3 pounds of water. Only by using this ratio to make pork skin jelly, the produced pork skin jelly will not be loose, the pork skin jelly will be more elastic, and the taste will be chewy.

4. The temperature and time of cooking the jelly are incorrect

When making pig skin jelly, we must first boil the pork skin over high heat. After boiling it over high heat for an hour, then switch to low heat and continue cooking for half an hour. After boiling it over high heat for an hour, and then simmering it over low heat for another half an hour, the pig skin soup can be made thick and the water can evaporate more thoroughly. Therefore, when making pig skin jelly, you must master the procedure of high heat first and then low heat, and it must be cooked for one and a half hours, so that the pig skin jelly can be made successfully.

5. The jelly has not been cooled for twelve hours.

After the pork skin soup is ready, we must cool it down at room temperature, and then put it in a relatively low temperature place to allow it to solidify. If it is summer, we can put it in the refrigerator. If it is in the cold winter, we can put the pork skin soup in a relatively low temperature room and let it solidify for more than 12 hours, so that the pork skin jelly will not be loose and shapeless.

How to make pig skin jelly without making it loose

1. Material selection is important

The main ingredient of pig skin jelly is pig skin, so the quality of pig skin greatly affects the quality of the dish.

First of all, there is a kind of pig skin that should not be selected, that is, the pig is relatively small, and there is almost no fat between the pig skin and the lean meat. The skin of this kind of pig is very fishy. I have tried it before, using various methods, washing and rubbing, blanching and marinating, but there is no way to remove the fishy smell, and the skin jelly made is very unpalatable.

Not all skin from fat pigs can be used. It is best to choose the thick and hard part of the back skin, which has a higher collagen content and a better taste. The skin on the pig belly is loose and thin, and it is not very delicious whether it is used for stir-frying or making skin jelly.

2. Food Processing

Pig skin is actually the fishiest part besides the internal organs, so it is very necessary to clean it in advance. Otherwise, all the hard work will be in vain. Not only will the pig skin jelly taste fishy, ​​but it will also be loose when cut due to the high fat content.

I usually like to blanch the pork first, then scrape off the excess fat under the skin, and then rub it with salt several times. The cleaned pig skin will make the finished product taste delicious.

3. Details of cooking

This is a relatively general concept. How much water to add, the control of the heat, and the mixing of garlic juice will all affect the taste of the finished pork jelly.

How to make pig skin jelly

Ingredients: 1 pound of pig skin, 2 star anises, 2 bay leaves, 2 pieces of cinnamon, salt to taste, ginger slices to taste

practice:

1. First, prepare the ingredients. Buy the pig skin jelly from the market, burn the skin first, burn off the pig hair, and then wash it clean;

2. Put the pig skin in cold water, boil the water, take out the pig skin, let it cool, and scrape off the fat on the pig skin with a knife. Make sure it is scraped clean.

3. Then cut the pig skin into strips, use baking soda, salt, white vinegar, and warm water to scrub repeatedly for about 2 minutes to wash off the grease, and then rinse with warm water 3-5 times until the water is clear;

4. Put the pork skin into the pot with cold water, one pound of pork skin and four pounds of water, a ratio of 1:4, and then add the ingredients prepared in advance. During the process, pay attention to stirring and skimming off the foam;

5. Cook for at least 2 hours until the consistency of water is thick enough to be frozen. Pour into a mold (glass bowl/porcelain bowl/stainless steel bowl) and let cool. It is recommended to refrigerate overnight and you can slice it and eat it the next day.

Nutrition of pig skin jelly

Pig skin jelly is not only delicious, but also extremely nutritious. It is rich in collagen protein and dermatan sulfate B, and can soften blood vessels, protect health and beauty. Its hematopoietic function is better than donkey-hide gelatin, and regular consumption can also resist blood clots, etc.

There are many ways to cook pig skin, such as cold salad, platter, etc.

However, there are some particularities in making pig skin jelly, and the methods are different: there are crystal pig skin jelly, three-color pig skin jelly, pork ribs pig skin jelly, etc.