SOYBEAN SKIN RECIPES

Steps:

• Buy the pig skin, wash it, put it in the pot, and add the peppercorns.
  (I cooked four catties of pigskin together, using a large steamer, this picture is borrowed from the last time the crystal skin was frozen)
• Cook for about 10 minutes.
  (After cooking for a period of time, pig hair is easy to pluck, fat is easy to shave)
• Facing the light, check the condition of the pig's hair, and pull out if there is any. The cooked pig skin is very soft and the pig's hair is also easy to pull. Use a knife to scrape the lard on the inside of the pigskin.
  (This step is very important. If the pig skin is clean or not, it will directly affect whether your pig skin jelly is delicious)
• Four catties of pigskin, I scrape so much lard, I suggest you go to the supermarket to buy pigskin, pigskin in large supermarkets are generally cleaned, pig hair and lard will be much less.
• Cut the pigskin into filaments and wash.
• Put the cut pork skin into an electric pressure cooker, add water, and add green onion, ginger, star anise.
  (The ratio of pigskin to clean water is 1:2.5. This ratio is good, and the solidification effect is very good. The raw skin jelly is more delicious-peanuts, soybeans, pigskin jelly, this is the water ratio of electric pressure cooker, if you use an ordinary pot, remember more Add water, the electric pressure cooker does not boil water, so add so much)
• Turn on the electric pressure cooker meat/chicken function.
  (This function is completed, the pig skin will be cooked soft, if there is no such function, or not using an electric pressure cooker, remember to cook it and try if the pig skin is cooked)
• When the work is completed, take out the green onions, ginger, and star anise.
  (After cooking, take it out, otherwise it will be made into skin jelly and solidified inside, you will have to eat the raw skin jelly together-peanut, soybean and pig skin jelly)
• Add the soaked soybeans.
  (Soak the soybeans in advance, wash and put them, and don’t put them in the boiled pork rinds. This can be cooked for about 10 minutes, not too long)
• Put in the soaked peanuts.
  (Soak the peanuts in advance, wash and put them, and don’t put them in the boiled pork rinds. This can be boiled for about 10 minutes, not too long)
• Add 50 grams of light soy sauce to color.
  (One is for coloring and one is for seasoning, so don’t omit it)
• Add salt.
  (The amount of salt can be determined according to personal taste, this is the easiest to grasp, taste)
• Add a little granulated sugar.
  (Don't put MSG, put a little sugar, you can improve the umami taste)
• Turn on the electric pressure cooker to reheat.
  (This program works for 20 minutes. I opened the lid halfway and worked for 13 minutes. Don't keep heating, the peas and peanuts will be over cooked)
• At 13 minutes, turn on the pre-opening function and deflate.
  (This electric pressure cooker can automatically deflate and open the lid in advance, which is very convenient. If your machine does not have it, you can switch to another pot for this step. The electric pressure cooker is not needed, otherwise the peanuts and beans will be cooked)
• It's done.
• Let it cool.
  (In order to make it dry quickly, I pour it into a large basin and dry it before refilling the disposable lunch box)
• Put it in a lunch box. This can be directly chilled in a basin. I put it in a small box for the convenience of giving away, and divide it between mother-in-law and mother-in-law.

Steps:

• Combine the soy sauce, sugar, sesame seed oil, salt, and water. Set aside.
• Soak the shiitake mushrooms in water.
• Dice the wheat gluten and reserve the liquid. Set aside.
• Combine the cabbage, onion, and carrots in a large bowl. Set aside.
• Add the garlic and cilantro to the wheat gluten. Set aside.
• Remove the stems from the softened shiitakes and discard. Thinly slice the shiitakes and save the soaking liquid.
• Heat the oil in a large frying pan. Add the cabbage mixture and shiitakes. Fry over high heat, turning often with a slotted spoon, until very well browned. Add the wheat gluten and cook a few more minutes. Remove from heat.
• Combine the mushroom and wheat gluten liquids in a small bowl. Add the rice wine vinegar, soy sauce, salt, black pepper, sesame seed oil, cornstarch, and sugar. Stir well. Add the liquid seasonings to a pan and heat, stirring constantly, until the mixture thickens. Remove from heat and return to the bowl.
• Cut three circles of bean curd skin in half, divide the halves into thirds. These will look like large triangles. Brush each lightly with the dipping sauce to soften. Place a finger of filling on the circular edge. Fold the end over, sides in, and roll. Place on a tray and repeat, until the filling is used up. You should have 16 to 18 rolls. Cover with plastic wrap and refrigerate.
• Oil a baking sheet and preheat the oven to 400°F Place the rolls on the oiled sheet, brush lightly with oil, and bake until crisp and brown. (Can also pan fry these.) Serve hot with the dipping sauce and rice. Top with scallions and cilantro, if desired.