After the pig skin jelly is made, should it be kept in the refrigerator for freshness or frozen? How to store the pig skin jelly?

Pig skin jelly is a popular delicacy in Northeast China. It is mainly made of pig skin. It tastes soft and delicious. It is loved by people. Many people make pig skin jelly at home. It is best to eat it as soon as possible after it is made, otherwise it will easily affect the taste and flavor over time. So how to preserve the pig skin jelly? Let's take a closer look!

Is the pig skin jelly frozen or refrigerated after it is made?

The prepared pork skin jelly is best refrigerated and cut when eaten to prevent it from melting in the heat and spoiling, which would affect the taste.

After the pig skin jelly is cooked, if you like to eat it with color, you can add soy sauce and stir it. You can also cut some preserved eggs into it, which will also increase the flavor and appearance of the pig skin jelly.

When eating pork skin jelly, it is usually served with garlic sauce. Here is a good way to prepare garlic sauce: add some sugar to the mashed garlic and soy sauce to enhance the flavor. And heat some oil and pour it into the garlic sauce, which can stimulate the aroma of garlic and the taste of soy sauce, and it will be very delicious when dipped in various foods.

Can I eat more pork skin jelly?

It’s best not to eat too much pork skin jelly.

Many women like to eat this now, because pig skin jelly contains something called collagen, which is a good thing. Now we all know that collagen can beautify the skin, delay aging, etc., so many people eat this. But don't eat too much, after all, it contains a certain amount of fat, and after all, it is cold, eating too much is harmful to the stomach.

Pig skin jelly can also soften blood vessels and prevent blood clots: Pig skin contains protein, fat, and dermatan sulfate B, which have very good effects on softening blood vessels and preventing blood coagulation.

Nourish essence and blood, regulate menstruation: Therefore, women eating pig skin can not only beautify the skin, but also nourish the essence and blood.

But there is still one thing I mentioned before, you can't eat too much, and people with cough and phlegm, thick phlegm, and cold should not eat it. Patients with liver disease, arteriosclerosis, and hypertension should eat it with caution. So you must pay attention when eating it.

How to make pig skin jelly

Raw materials:

Pig skin, water, salt, cooking wine, ginger.

practice:

1. Wash the pig skin and put it in water. Add cooking wine and ginger slices. Cook until half cooked. Take it out and scrape off the fat. The cleaner it is scraped, the clearer and more beautiful the pig skin jelly will be.

2. After scraping, cut into shreds, change to clean water and continue cooking. The ratio of water to pig skin is 3:1.

3. Cook until the soup is thick, then turn off the heat, add a small amount of salt and mix well. Put it in a container to cool and shape.

4. When eating, cut the jelly into pieces, mix soy sauce, vinegar, sugar, sesame oil and other seasonings, pour the sauce over it and you can start eating.