fish jelly(yu dong )

Fish jelly method:

Raw materials for making fish jelly:

1000 grams of fish, 5 grams of Jieli tablets, 750 grams of chicken soup, 10 grams of vinegar, 50 grams of carrot, onion and celery, 2 pieces of fragrant leaves, 0.1 gram of pepper, 15 grams of salt, 100 grams of lemon, 100 grams of old eggs, 50 grams of peas, 100 grams of cucumber, 100 grams of pickled cucumber, 100 grams of horseradish sauce and 150 grams of protein.

Procedure of making fish jelly:

1. Put the fish in the pot, add water and vinegar, bring to a boil, remove the water and rinse it with cold water. Add chicken broth, fragrant leaves, pepper, salt and sliced carrots, scallions, celery and lemon into the pot, bring to a boil in warm water. When the fish is cooked, move it to a cool place and take it out. Remove the spines and cut it into rectangular pieces.

2. Soak the Jieli tablets in cold water and remove the water. Put salt into the fish soup to adjust the taste (the soup should keep 1500g-2000g). Put it on the warm plate and stir it to dissolve all the Jieli tablets. Beat the egg white with the egg, then pour it into the pot and stir it up, then cover it and put it on a slight fire to make it slightly boil. When the impurity of the fish soup is coagulated into the protein, it is completely clear and transparent, then it is filtered and made into jelly juice. After cleaning and disinfecting, pour a layer of jelly juice on the bottom and freeze

Characteristics of fish jelly:

Beautiful, delicious, clear and transparent, with the feeling of crystal.

fish jelly

Fish jelly is formed by the cross-linking of collagen fibers when the temperature drops below 25 ℃. Collagen is a rich protein in high and middle vertebrates. It is the main component of skin, cartilage, arterial wall and connective tissue.

formation

In winter, take the remaining fish soup and bones out of a bowl and place them in low temperature to form fish jelly. If its shape is frozen, it will melt when heated, and its taste is delicious.

Generally, there are two methods: boiling and steaming, of which steaming is the best. The method is to wash the fish head, small fish and other raw materials (small fish is the best), remove the internal organs, gills and other dirt, chop them into small pieces, put them in the container, add a small amount of vinegar, cooking wine, soy sauce, refined salt, scallion, ginger and other seasonings, add a small amount of boiling water, put a small amount of broken pig skin into the drawer, steam them with high heat for 20 minutes. If you steam them with a pressure cooker, it can steam the small bones rotten and take out the big bones after steaming Some of the bone and ginger, cool in the air, put into the refrigerator freezer to solidify, you can eat.

practice

Ingredient formula: Guiyu 750 g egg white 75 g egg 150 g carrot 150 g lettuce 75 g pea 25 g onion 25 g celery 25 g dielectric slice (agar) 50 g pepper shaosi 125 g clear soup 750 g fragrant peach 15 g celery leaf, radish flower, tomato, fragrant leaf, pepper, salt, vinegar and monosodium glutamate

Methods: 1. Remove the head, skin and wash the fish, put it into the pot, add water and vinegar, remove the fishy smell, take it out, and cool it with cold water; change the clear soup in the pot, put in the fish, onion slices, carrot slices, celery section, fragrant leaves, peach, pepper, etc., cook over high heat, remove the fish, remove the bone and cut it into fish slices.

2. Boil the eggs, peel them, cut them into petals and put them in the mold together with peas, radish, celery and fish fillets.

3. Soak the dielectric tablets in cold water, decant the water, beat them with egg white, put them into fish soup, stew them in low heat for about 1 hour, add monosodium glutamate and salt to make them taste better, filter them, cool them, and pour them into the mold. At first, the amount is small, so that the fish fillets are shaped and solidified, and then pour them all into the refrigerator to freeze.

4. When eating, put the fish on the plate with lettuce and tomato. The horseradish sauce is served separately.

5. Chili sauce making method: put 250 grams of milk on the pot, bring to a boil, add 100 grams of chopped horseradish, 2.5 grams of mustard powder, 2.5 grams of salt and 1.5 grams of pepper, mix well, put out of the pot and put into the container. Another way to make horseradish sauce is: 500 grams of beryllium horseradish, 150 grams of sugar, 40 grams of vinegar, 30 grams of salt, mix well, then pour in 400 grams of cold water, mix well. The two methods have different flavor.

Product features crystal clear and transparent, delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Dong