Mixed vegetable jelly(za shu pi dong )

Mixed vegetable jelly

Introduction:

"This bowl of mixed vegetable jelly is full of praise. The crystal clear color of the jelly and the red, yellow and green vegetables are more delicious with the seasoning

Production steps:

Step 1: prepare the required materials

Step 2: Boil the water under the rind

Step 3: pluck the hair from the skin and scrape the excess oil from the skin

Step 4: rinse with water, cut into strips, and then cut into small pieces

Step 5: pour proper amount of water into the pot, add scallion, cinnamon, diced skin, a little salt and cooking wine

Step 6: bring to a boil over high heat and turn to low heat until the skin is soft and rotten and the soup is thick

Step 7: remove the cinnamon and scallion, and pour into a deep container. After a little warm, refrigerate

Step 8: boil water, add a little salt and salad oil, and blanch the diced carrots, peas and corn

Step 9: blanch and drain

Step 10: refrigerate the soup until it solidifies into jelly

Step 11: cut small pieces evenly

Step 12: pour in the blanched vegetables

Step 13: add appropriate amount of white vinegar

Step 14: proper amount of fresh soy sauce

Step 15: pour in a proper amount of sesame oil

Step 16: mix well and eat

Materials required:

Skin: 250g

Corn: 25g

Peas: 25g

Carrot: right amount

Scallion: right amount

Cinnamon: moderate

Salt: right amount

Salad oil: right amount

Cooking wine: moderate

White vinegar: right amount

Fresh soy sauce: right amount

Sesame oil: appropriate amount

Note: 1. The collagen contained in pig skin is a good product for skin beauty! 2。 It's better to buy large pieces of pigskin, which is good for operation. 3。 Try to scrape the pig fat clean, so that the jelly will not be greasy. To remove the fat from the skin, we must take advantage of the heat. When the skin is cold and hard, we must strengthen the action. The soup is thicker and tastes better. If you like to eat soft and tender, you can leave more soup to freeze for 5 minutes. When slicing the skin, it is recommended to cut from the inside to the outside, which will save a lot of effort. Blanching vegetables, adding salt and salad oil, is to keep the original color of vegetables

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Za Shu Pi Dong