Stuffing is the key point of soup packets. If there is no soup stuffing, it is not delicious, if the soup is too thick, it is not delicious, and if there is too much soup, it is not delicious without meat. After many improvements, combined with the prescriptions I bought, I summarized the following prescriptions. The old-fashioned jelly needs to be stewed for several hours, and the freezing rate is not high. A kilo of skin will produce three or four kilos of freezing, which will produce water if it is left outdoors for a long time. The formula I have here is ready in half an hour. One kilogram of skin can produce seven kilograms of skin jelly, and it won't produce a drop of water if it is placed outdoors for a day. The key is that the soup made by this ratio is very refreshing and not greasy. The stuffing tastes salty and delicious. If you like sweet, you can add sugar, Wuxi flavor.
Materials?
Pigskin (jelly) 300g
Water (frozen skin)1650-1800g
500 grams of flour (leather)
Boiled water (leather)100g
Cold water (leather)150g
2 grams of salt (skin)
Pig leg, fat and thin, thinner (stuffing) 1000g.
Salt (stuffing) 18g
40 grams of soy sauce (stuffing)
A little white wine or cooking wine (stuffing)
Sesame oil (optional) (stuffing) 12g
6 grams of Taitaile chicken essence (stuffing)
Taitaile Chicken Juice (stuffing) 12g
20g of onion and ginger (stuffing).
Water (onion ginger) (stuffing)100g
Sugar (stuffing) 18g
Don't put 2g white pepper (stuffing).
A soup-filling bag contains a lot of soup ~ ~ How to make a super-fine and super-good jelly?
After washing the pigskin, boil it for ten minutes for the first time, and scrape off the fat and pig hair.
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Then wash it with clear water and cook it in cold water for about ten minutes until you can poke it easily with chopsticks.
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Wash it after cooking, put it into a high-speed mixer, and pour a part of the weighed water into the high-speed mixer. Attention is part of it. It will be fine, slag-free. The high-speed mixer cup is transparent and should be obvious. It usually takes a minute or two.
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Pour the beaten pigskin liquid into the pot, pour the remaining water, simmer with fire, and stir with a silicone shovel while cooking to prevent the bottom of the pot from burning.
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Keep stirring, low speed, don't stir outside.
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Boil it, pour it into a basin, remove the floating oil on the surface, cool it and put it in the refrigerator.
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This is the jelly I made the other day. It's strong and won't come out for a day.
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Put onion and ginger into a cooking machine, and add water to make onion Jiang Shui, so that some people don't like onion and ginger, and the fishy smell can be removed. Sometimes I have no problem without onions. Add seasoning to the meat, add onion and Jiang Shui twice, and stir in the same direction and directly. When you buy meat, you can ask the seller to help you break the jelly, or you can beat it yourself with a cooking machine. I cut it myself. It's too big. Finally, add skin jelly to the meat, and add a catty of frozen meat at the ratio of 1 to 1, stir well and mix well with the meat. Put it in the refrigerator for one hour. If you are in a hurry, you can put it in quick freezing for a while. Refrigeration is to make the meat harder and better wrapped.
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Flour, add salt, add boiling water, stir, add cold water, stir, knead until smooth, and put it in a fresh-keeping bag for more than half an hour. Wake up in the refrigerator in summer and at room temperature this day. After waking up, rub a long strip, divide it into small doses of 8-9 grams, flatten it and roll it into a circle with a diameter of 8 cm. If you don't want to roll your own skin, you can go to the noodle restaurant to make it custom-made. It is required to be smaller, softer and delicious than the dumpling skin.
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Put about 20 grams of stuffing and crumple it like a big steamed stuffed bun. Wrinkling is not my specialty, so I won't go into details. Parents can find tutorials online.
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I like to separate the wrapped soup packets so that they won't stick together, but the most important thing is to seal, seal and seal. Say the important things three times. If you don't seal it, your soup bag will definitely crack and the soup will leak the next day. I usually put a fresh-keeping bag outside, or seal it with a layer of plastic wrap horizontally and vertically.
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Boil the water, steam the non-frozen soup packets for six minutes, and steam the quick-frozen soup packets for eight minutes. Lift it gently after steaming, move it slowly, open the window first, and then drink soup. There is too much soup, so you'd better dip it in vinegar and add some shredded ginger. Students who have done it should hand in their homework. Let's communicate together.
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skill
300 grams of pigskin is the cooked scraping weight.