Compared with the traditional pot boiled skin, the soymilk machine is not only simple and easy to save, but also has a higher value. Cook, fill up with collagen.
Wash the skin in a cold water pot and cook for another 3 minutes.
Take out the fat on the top when you are not hot.
Put a spoonful of cooking wine in a cold water pot and cook.
Cut the cooked skin into hot filaments
Divided into 100 grams per serving, one serving at a time
Put in the soymilk machine, add a little onion ginger (also can not be added) and salt, into the high water level (my beautiful soymilk 1.2L).
Use the pattern of “grain soy milk” or “nutritional rice paste”
It’s almost half an hour.
Filter more delicate
After cooling, put the refrigerator in the refrigerator to solidify
Cut the pieces and pour in the vinegar and spicy oil.
1. You can process some meat skins at a time, and divide them into 100 grams each and store them in a fresh-keeping bag for cryopreservation. 2, the meat skin frozen in the refrigerator can be stored for about 4 days, but it is best to eat now.