为什么猪皮煮出来是硬的
不知道你们吃过这道菜没有,我也是每年过年回家才能尝到。这道菜在我们这,过年上桌的时候是要放鞭炮的。QQ弹弹,酸酸辣辣,又爽脆又多汁,尤其是吸饱了汤汁的猪皮,那口感真的无法形容。在各种重大场合的宴席上,这道菜绝对是上桌分分钟被秒光的。
By 花样厨娘-钱包RitaQ 【豆果美食官方认证达人】
用料- 炸猪皮 250g
- 面粉 50克
- 淀粉 1勺
- 生抽,料酒 10-15毫升
- 辣椒葱姜蒜末 少许
- 胡萝卜,花菜,香菇 50克
- 胡椒粉,盐 1勺
- 陈醋,白醋 各30毫升
1、酸酸辣辣,多汁味美的一道硬菜
2、吸满了汤汁,每一口都多汁爽口
3、炸猪皮在沸水中煮软
4、用冷水洗净
5、切成条状,再煮沸3分钟,然后用冷水浸泡10分钟
6、大火热油加入胡萝卜片,葱姜蒜末
7、加入花菜,共同翻炒
8、加入肉皮,加入10毫升生抽
9、加入15毫升料酒
10、加入一勺猪油
11、加入淀粉和水,1勺:5勺,兑成的芡汁,加入1把辣椒末,1勺胡椒粉,盐1勺
12、加入一大勺陈醋和一大勺白醋
13、酸辣开胃太棒了
小贴士1.清洗猪皮的时候,放两大勺普通面粉,抓揉均匀再用水冲洗,可以更加深入洗净猪皮内的灰尘。\n2.醋可以根据个人喜好来放,可以只放白醋不放陈醋。\n3.放入花菜不仅寓意好,还可以综合肉皮本身的油腻,让肉皮汤口味更加清爽。
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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步叙窦1459为什么猪肉煮熟了皮太硬? -
华仇胞13662022273 ______ 说明火候还不够
步叙窦1459猪蹄下锅煮半天感觉猪皮很硬
华仇胞13662022273 ______ 猪蹄用火烧,表皮烧焦,再用水刮洗表皮至呈黄色,下水煮一次水加足,不能中途加凉水,想省事直接用压力锅炖好了,弄出来皮脆筋糯
步叙窦1459为什么我做的脆皮烧猪皮不脆,皮很硬呢?有什么小妙招使皮酥脆? -
华仇胞13662022273 ______ 可能是因为你的火候没有掌握好,或者没有风干猪皮;一定要抹一层小苏打粉,之后还有淋白醋,在烧之前一定要把猪皮进行分干,而且在扎的时候一定要用力扎,要选择小火.
步叙窦1459买的猪肉皮有很多紫红小点,煮好后皮很硬咬不动 -
华仇胞13662022273 ______ 以后买猪肉之类食材,可以去当地双汇冷鲜肉购买,都是经过头头检验的新鲜安全放心.
步叙窦1459猪肉皮冻为什么热时很软烂,凉了则硬呢 -
华仇胞13662022273 ______ 猪皮中含有大量的胶原蛋白质在烹调过程中可转化成明胶,明胶是一种水溶性蛋白质混合物,皮肤、韧带、肌腱中的胶原经酸或碱部分水解或在水中煮沸而产生,无色或微黄透明的脆片或粗粉状,在35~40℃水中溶胀形成凝胶(含水为自重5~10倍). 肉皮冻凉后,其内含的凝胶使得皮冻硬实. 如果lz希望皮冻变软,可以适当加热即可.
步叙窦1459猪皮怎样才能煮好冷后不硬 -
华仇胞13662022273 ______ 泡在水中.加几滴醋.白醋乌醋都可以.可以有效的软化猪皮或者猪蹄一类的东西.望采纳!
步叙窦1459自制泡椒猪皮很硬是怎么回事 -
华仇胞13662022273 ______ 猪皮没有煮烂,口感自然发硬,下次再做时将猪皮煮烂一些就好了
步叙窦1459猪肉如何做猪皮才不硬
华仇胞13662022273 ______ 1、先将鸡蛋的蛋清和蛋黄分离,然后用蛋清浸泡猪皮大约10分钟,再用食用植物油炸猪皮,直到猪皮看起来酥酥的,然后加水,最好加到能掩盖猪皮的程度,调小火煮,直至水煮干,然后猪皮就很软且很弹.2、把猪皮上的毛和猪油清理干净,用开水过一下.切小块加水(漫过猪皮至少一寸),加姜葱,八角,盐等,用大火煨开后,小火炖至肉皮酥烂.把姜葱,八角的捞出.冷却后切小块既可,直接食用或凉拌.肉皮富含胶原蛋白,多食可除皱美容.
步叙窦1459猪皮又厚又硬炖不烂怎么办? -
华仇胞13662022273 ______ 这个需要时间,你开小火,炖6-8个小时,就会烂了,并且很好吃.
步叙窦1459新鲜猪肉的皮很硬很厚,刀切不动,是怎么回事 -
华仇胞13662022273 ______ 新鲜猪肉的皮很硬很厚,刀切不动的原因可能有以下几种:1. 猪皮上面有一层厚厚的脂肪,所以会感觉很难切.2. 猪肉内部可能含有大量的胶原蛋白质,这些胶原蛋白质可以转化为明胶,具有增强细胞生理代谢的作用.细胞结合水量明显减少,会使皮肤干燥、脱屑,失去弹性,皱纹横生,重则影响生命.要改善这种情况,可以尝试将猪肉放入冰箱冷冻,这样能使猪肉的皮变软.或者也可以使用米醋来泡猪肉的皮,这样能使猪肉的皮变得非常软.