■ Always eat pigskin.
In daily life, many people like to cut off the skin and throw it away when they buy back pork with skin. As we all know, pigskin is a treasure, and eating it often is good for health.
Chinese medicine believes that pigskin is sweet and cool, and has the functions of nourishing yin and tonifying deficiency, clearing away heat and relieving sore throat. In recent years, scientists have found that eating pigskin or trotters regularly has anti-aging and anti-cancer effects. Because pigskin contains a lot of collagen, it can slow down the cell aging of the body. Especially patients with yin deficiency and internal heat, sore throat and low fever.
The way to eat pigskin at home is as follows:
Frozen pigskin gel 1000g, unhairing, cleaning, cutting into small pieces, putting into a pot, adding appropriate amount of water, stewing with low fire until the pigskin is cooked and rotten, adding seasonings such as yellow wine, soy sauce, salt, onion and ginger when the juice is thick, and then heating and stirring evenly. After cooling, it solidifies into jelly, which can be eaten with meals or as snacks at will.
500g of pigskin jujube soup is depilated, washed, cut into small pieces, washed dried jujube100g is put into a pot, and appropriate amount of water is added, and simmered slowly, and appropriate amount of rock sugar can also be added. Eat at will or with meals. Besides the general nourishing effect, this prescription can also treat various hemorrhagic diseases caused by thrombocytopenia.
Fried pork skin soup1000g dried pork skin. First, wash off the oil stains with alkali, let it grow thoroughly with warm water, then stew it with low fire until it is half done, take it out, filter off the water and cut it into small strips. Fry in warm oil until golden and crisp, and then store it for later use. When eating, take chicken soup or lean pork soup, stew and fry the skin, and add bamboo shoots, cucumber slices, yellow wine, salt and monosodium glutamate. Eat at meals.
■ Pig skin
Nature and taste: sweet, salty, slightly cold and nontoxic.
Meridian tropism: entering the stomach.
Efficacy: Moisturize skin, promote development, stop bleeding, resist aging and prevent cancer.
Indications: epistaxis, epistaxis, stool bleeding, hemorrhoid bleeding, anemia, purpura, menorrhagia and metrorrhagia.
Description: Pigskin is rich in nutrition, with protein 1.5 times, carbohydrate 4 times and fat 79%, almost the same as lean pork. It is reported that pigskin is also rich in collagen, which has the effects of promoting growth and development, delaying human aging and resisting cancer.
Prescription reference and medicated diet:
1, appropriate amount of pigskin, red dates 10- 15 pieces, cooked and pasted together, and used for treating hemophilia, epistaxis, epistaxis, purpura and other diseases.
2, appropriate amount of pigskin, add a little yellow wine, simmer into a paste with a small fire, and take it with brown sugar to treat hemorrhagic anemia, hemorrhoids, hematochezia, and women's metrorrhagia and bleeding.
3, pigskin, chives each 100g, mashed together, a little salt, steamed and eaten at one time, and served for three days. Suitable for fatigue and deafness.
4, pigskin1000g, add water and boil with low fire, add 250ml of yellow rice wine and 250g of brown sugar, mix well and boil, put in a basin, refrigerate into jelly and slice for eating. It has the effects of nourishing yin, nourishing blood, stopping bleeding and moistening skin, and can be used for treating anemia, emaciation, menorrhagia, metrorrhagia and various hemorrhagic diseases.
■ Pig skin
[Common name] Pigskin.
[Sexual ignorance] Cool and sweet.
【 Efficacy 】 Clearing deficiency and heat, moistening skin, enriching blood and stopping bleeding.
[Edible] Suitable for people with yin deficiency, upset, sore throat and poor appetite; Suitable for women with blood dryness and irregular menstruation; It is also suitable for bleeding hemophiliacs.
Compendium of Materia Medica: Treating shaoyin, lower breath and sore throat. Changsha drug solution: pigskin. Relieve sore throat, clear heart and moisten lung, and eliminate boredom. Pigskin is good at clearing lung-heat, clearing lung-heat and descending qi, and floating fire to the roots, so sore throat is annoying and self-calming.
【 No food 】 Those who benefit from exogenous sore throat and deficiency-cold should not eat it.
Life Taste Diet Spectrum: Pigskin is sweet and cool, clearing away deficiency and heat, and treating diarrhea, upset and sore throat. If it is cold and slippery without upset throat, it is not suitable.
Note: Pigskin is a common food, but as a medicine, it has been recorded for a long time. The pigskin soup in Treatise on Febrile Diseases by Zhang Zhongjing in the Eastern Han Dynasty was made of pigskin. Pig skin soup, used to treat diarrhea, sore throat, chest distress and upset caused by Shaoyin disease: pig skin 1 kg, take five liters of water, remove residue, add one liter of white honey, and mix the white powder evenly to make it fragrant and harmonious. Drink six hot ones. In modern times, it is also used to treat diseases, such as hemorrhagic anemia, hemorrhoid blood, hematochezia, and women's collapse bleeding: 60-90g pigskin, a little water, a proper amount of yellow wine, simmered for a long time until it becomes slurry, and mixed with brown sugar. The book also recommends: hemophilia, epistaxis, epistaxis and purpura: pigskin 1 tablet, jujube 10- 15 tablets, all boiled into slurry, daily 1 dose. Ma's Dietotherapy also says: To cure tinnitus and deafness: 95g pigskin and 95g leek are chopped together, steamed with slight salt, eaten once and taken for 3 days. It is effective for tinnitus and deafness caused by fatigue or excessive internal heat.
■ Pigskin series food
Pigskin contains 26.4% protein, mainly including keratin, albumin, globulin, elastin and collagen. Collagen plays an important physiological role in human skin, tendon, cartilage, bone and connective tissue. Hebei Food Research Institute has developed a series of pigskin foods with pigskin, fat and soybean tissue protein as the main raw materials, including Melaleuca elbow, collagen tea sausage, assorted collagen, three fresh fillings, Poria sausage and Polygonum Multiflori sausage.
The production method is 1. Pigskin is selected and processed according to product standards, and the whole piece is made into 1000 cubits, and the pieces are boiled into collagen.
2. The split curing of feed and meat has an important relationship with the compactness, slicing, color and taste of finished products. Judging from the current conditions, the quality of manual segmentation is good, mainly because it will not cause muscle fiber crowding, and protein will not solidify in the early stage when heated.
3. Soybean tissue protein must be washed repeatedly before coloring and flavoring, so that the mixed product has delicious flavor and lean tissue feeling.
■ Braised goose web
Ingredients: 8 goose feet, 250g pigskin, 25g wet straw mushroom, 50g bamboo shoots, 5g monosodium glutamate, 2g garlic 1 strip, 2g star anise, 20g soy sauce15g, 20g gouache, 10g sugar10g, and 65438 parsley head.
Methods: 1. Wash the goose feet, cut each foot into four pieces with a knife, put them in a bowl, add a little soy sauce and dilute starch water and mix well for use: soak the straw mushroom in water for use. 2. When the oil pan is hot, put down the goose's feet and fry until golden brown, then walk the bamboo shoots through the oil pan and pick them up together. Add the soup, straw mushroom and seasoning into the pan twice, wash the skin with boiling water, then cover the goose's feet, put them on the stove (simmer first 1 hour, whichever is rotten and soft) and pick them up.
Features: Strong aroma, melancholy but not greasy.
■ Pigskin diet prescription for hemophilia bleeding
Nature and taste: sweet, salty, slightly cold and nontoxic.
Meridian tropism: entering the stomach.
Efficacy: Moisturize skin, promote development, stop bleeding, resist aging and prevent cancer.
Indications: epistaxis, epistaxis, stool bleeding, hemorrhoid bleeding, anemia, purpura, menorrhagia and metrorrhagia.
Description: Pigskin is rich in nutrition, with protein 1.5 times, carbohydrate 4 times and fat 79%, almost the same as lean pork. It is reported that pigskin is also rich in collagen, which has the effects of promoting growth and development, delaying human aging and resisting cancer.
Prescription reference and medicated diet:
1, appropriate amount of pigskin, red dates 10- 15 pieces, cooked and pasted together, and used for treating hemophilia, epistaxis, epistaxis, purpura and other diseases.
2, appropriate amount of pigskin, add a little yellow wine, simmer into a paste with a small fire, and take it with brown sugar to treat hemorrhagic anemia, hemorrhoids, hematochezia, and women's metrorrhagia and bleeding.
3, pigskin, chives each 100g, mashed together, a little salt, steamed and eaten at one time, and served for three days. Suitable for fatigue and deafness.
4, pigskin1000g, add water and boil with low fire, add 250ml of yellow rice wine and 250g of brown sugar, mix well and boil, put in a basin, refrigerate into jelly and slice for eating. It has the effects of nourishing yin, nourishing blood, stopping bleeding and moistening skin, and can be used for treating anemia, emaciation, menorrhagia, metrorrhagia and various hemorrhagic diseases.
■ Chicken skin
Chicken with skin contains more lipid substances, so obese people and people who prevent metabolic syndrome should peel it before eating.
Chicken skin contains collagen, which can scrape off the fat attached to the skin, soak it in hot water, and then use it to stir-fry and cook soup, making full use of the nutrients of chicken skin.
■ Chicken skin mushroom soup
[Main materials and auxiliary materials]
Cooked yellow chicken skin 15g.
Sichuan dried mushrooms ... 50g monosodium glutamate ...................... 5g.
Jiu Shao ..................
Ginger ........................ 1 g soup ................... 500g.
[Cooking method]
1. Cut the cooked chicken skin into pieces with a length of 4cm and a width of 1.7cm, put them in a bowl, add 150g soup, 25g Shaoxing wine, ginger slices and 2g monosodium glutamate, steam them in a steamer for10min, take them out, and take out ginger slices.
2. Soak the dried mushrooms, remove the sand and pedicels, wash them, slice them, put them in a small pot, add 50 grams of soup and cooked chicken oil, steam them in a steamer for 5 minutes, take them out, pour in the steamed juice for later use, and put the mushrooms on the chicken skin slices.
3. Put the wok in medium heat, pour 300g of soup, steamed chicken skin juice and mushrooms, add 25g of soy sauce, Shaoxing wine and 3g of monosodium glutamate, and mix well. When it boils, take out the wok and pour it on the chicken skin and mushrooms.
[Process key]
This is a soup dish. The key is to serve the soup well and it is not sticky. Tang Qing is the top grade.
[Flavor characteristics]
The chicken skin is the most delicate and smooth part of the whole chicken, especially the yellow chicken is elegant in color and delicious in taste. Using it to make mushroom soup, the meat is well-known, delicious, smooth and refreshing, light and pleasant.
■ Fried chicken skin
Have you ever tried a dish specially made of chicken skin? Think of the smooth skin of white-cut chicken, the dry smell of salt-roasted chicken skin, the moist skin of three cups of chicken, and the crisp skin of roast chicken. Then, what if it blows up? For example, this fried chicken skin tastes crisp. This dish is only served with chicken skin fried celery and cucumber slices, but it is more delicate than ordinary fried chicken.
In order to achieve a unique taste, the chicken skin has been separated from the flesh and blood, and even the fat inside the chicken skin is not left at all, thus avoiding the problems of greasy materials and heavy smell. Subsequently, the chicken skin is steamed with hot air, boiled with cold water and fried with high fire. The chicken skin turned golden yellow, crisp outside and tender inside, refreshing and elastic, and the crispness was comparable to that of pork belly burned with salt, but the freshness was slightly better.
■ Toothpick chicken skin
Materials:
500g of white chicken skin, 250g of dried red pepper, 50g of pepper, 0/0g of pepper/kloc, 0/0g of red soy sauce/kloc, 0/0g of cooked white sesame/kloc, 25g of red oil, 20g of dried red pepper powder, 20g of ginger, 30g of onion and 5g of cooking wine. 3g of refined salt, chopped green onion 10g, mixed oil 1000g, sesame oil 10g, and 2g of monosodium glutamate.
Production method:
1. Cut the chicken skin into strips 3 cm long and 2 cm wide.
2. Put the chicken skin into a container and season with ginger, pepper, cooking wine, monosodium glutamate, refined salt and red soy sauce. After marinating for 20 minutes, string them with toothpicks and stretch them.
3. Put the wok on the fire, burn the mixed oil to 70% heat, then dip the chicken skin and fry it repeatedly until it is golden brown when cooked. Fry dried red pepper in a pot until brown, pour out the remaining oil, fry chicken skin and red pepper for a while, sprinkle with red pepper powder, put on a plate, sprinkle with chopped green onion and cooked white sesame seeds, and pour with sesame oil.
Features:
Strong spicy taste, crisp and fragrant texture, bright red color and unique flavor.
■ Fish skin strategy
During the Nanliang period in China, a medical book recorded the medicinal efficacy of "fish skin"; As one of the tributes in the Tang Dynasty, the theory of traditional Chinese medicine holds that "fish skin" is sweet and salty and has nourishing effect; In dietotherapy, "fish skin" is rich in protein and various trace elements, and its protein is mainly composed of macromolecular collagen and mucopolysaccharide, which is a good product for ladies' beauty and skin care. In recent years, medical research has found that leucine, the white blood cell in "fish skin", has anti-cancer effect.
Fish skin is divided into marine fish skin and freshwater fish skin. "Sea fish skin" is the general name of the finished products made from the skins of various sharks or rays after processing and drying. In the past, it was also called "shark skin" and "mullet skin", commonly known as "shark skin", which was used to decorate the handle of swords and make scabbard. Suitable for stewing, roasting, stewing, stewing, braising, braising, frying, etc.
Here we mainly serve the dish of "fresh water fish skin": "cold fish skin"
First, the South School.
Fish skin in Shunde, Guangdong, represented by' Chen Tianji' in Guangzhou. When it comes to cold fish skin, the most famous one is "Chen Tianji" on Bao Hua Road.
Peanuts and seasoning oil packets are attached to it. This suits different tastes. What fish skin is it? What should I do if I remove the fish skin? Hey, hey, let me explain. Authentic fish are shad. Scraping and peeling the meat, the skin is the fish skin you eat now, and the fish is used to make fish slides and fish glue.
Second, the northern school.
Fine workmanship and meticulous attitude. The central plains region is represented by the fish house in Weishan Lake, Shandong Province. Representative dish: eat snakehead three times. Especially "cold fish skin", crisp and refreshing, is a good dish that can't be eaten for a long time.
Black fish skin, cool after drowning; Slice the fish into sashimi; Head and tail skeleton fish intestines hanging soup. The secret is that fish must be fresh.
National traditional schools. Represented by Hezhe nationality in Heilongjiang. Many nationalities in the world have the habit of eating raw fish, but none of them eat as much as Hezhe nationality. . "Sliced fish skin with cold sauce" means that the fish skin is burned on the fire, or rinsed in boiling water, scraped off the scales, cut into filaments, and mixed with seasoning, which is delicious and better than jellyfish; "Vegetable raw fish" is to cut live fish into shreds and mix them with wild "onion", wild pepper or raw potato shreds, mung bean sprouts, vermicelli, shredded Chinese cabbage, shredded cucumber and so on. , and add various seasonings. Vinegar is generally indispensable. When there is no vinegar, use wild cherry juice instead. . "Pure sashimi" means slicing the freshest fish, dipping it in salt and vinegar and eating it directly. "Frozen fish fillets", commonly known as "shavings" by Han people, are frozen fish peeled in winter, cut into shavings and eaten with seasonings. Because most of the fish killed are several kilograms, there is no danger of fine fish stabbing their mouths. "Raw fish seed sauce" consists of crystal clear salmon seeds as big as soybeans and orange in color, and dark green mandarin fish seeds as big as rice grains. It can be eaten with salt, vinegar, ginger, garlic, pepper and coriander, and has high nutritional value. Hezhe people's unique ways to eat fish are fish sticks, dried fish and fish floss.
Hezhe nationality has a population of more than 4,000 people, mainly distributed along the Songhua River, Heilongjiang River and Wusuli River in the northeast frontier of the motherland. Hezhe nationality is the only nationality in northern China who uses dogs to pull sleds as the main mode of production. Hezhe people are called "fish skin department" and "dog department" because they wear fish skin and make good use of dogs in history. ...
By the way, there is another way to make fish skin in Heilongjiang: dry-fried salmon skin. Slice the salted salmon skin and fry it in the oil pan until crisp. Dry, fragrant and crisp, which can't be eaten anywhere else, is a specialty of Heilongjiang.
■ Hot and sour fish skin
To make delicious fish skin dishes, the seasoning of fish skin dishes is a university question, and different cooking methods are suitable for different seasoning methods.
It's also different. But don't worry! Fish seasoning is learned, but it is not complicated to do, and there is no need to prepare many strange seasonings.
As long as the materials and seasonings commonly used at home, you can make delicious hot and sour fish skin.
Ingredients: 300g of fish skin, 0/00g of Chinese cabbage/kloc-,50g of auricularia auricula, 2 red peppers, 2 shallots, and 0/0g of ginger/kloc-.
Seasoning: a. salt 1/6 tsp, rice wine 1 tsp, fresh chicken powder 1/6 tsp, fine sugar 1 tsp, balsamic vinegar 1 tsp B. white powder.
Water 1 teaspoon, sesame oil 1 teaspoon.
Exercise:
1. Choose fresh fish, wash and separate the skin from the meat with a knife, blanch the skin with boiling water before taking a bath; Wash cabbage and auricularia auricula
Cleaning and cutting the coarse silk; Cleaning red pepper, removing pedicels and seeds, and cutting into powder; Wash the onion and cut into sections. Peel and shred the ginger for later use.
2. Pour a little oil into a hot pot, add leek, ginger and red pepper and stir fry, then add fish skin, Chinese cabbage and black fungus and stir fry.
3. Pour in rice wine, stir-fry slightly, add seasoning A, stir-fry over medium heat until the Chinese cabbage is slightly soft, thicken with white powder water, and pour in sesame oil.
Yes
■ Braised fish skin
Ingredients: 200 grams of wild sand fish skin, broth, homemade seasoning, aged vinegar, coriander and so on.
Practice: wash the skin of sand fish and simmer it with broth and seasoning to make it soft and delicate.
Features: The taste is soft and smooth, with the aroma of abalone and the umami taste of fish belly. Not many people can make such delicious fish skin. Sand fish skin is rich in gliadin and more than ten kinds of amino acids, which can beautify and nourish yin.