Osmanthus crystal jelly
Introduction:
"Many years ago, I ordered a cold dish with a nice name Crystal Jelly in a hotel. After eating it for a long time, I never forget it. So every time I buy meat, I will save the skin. Ha ha. When I want to eat, I will take it out to make this crystal jelly with a nice name and beauty."
Production steps:
Step 1: put the skin of the meat in the water pot for a while, take it out, and remove the fat on the skin with a knife. Be sure to clean it. This is the key step! As shown in the picture, the skin of the meat is clean
Step 2: cut the skin into strips
Step 3: put water in the pressure cooker, pour in the cut meat skin. A few slices of ginger, a little salt, 20 minutes after steaming
Step 4: deflate after 20 minutes, open the lid slowly,
Step 5: make the fire a little higher, and slowly take the juice to make it thicker
Step 6: gently stir the soup in the pot
Step 7: sprinkle some Osmanthus fragrans into the pot
Step 8: turn off the fire after the fragrance of osmanthus
Step 9: take out the ginger slices in the pot, cool the soup in the pot, pour it into the container, and refrigerate it in the refrigerator
Step 10: the shadow of Osmanthus fragrans can be seen in the container
Step 11: This is a frozen jelly
Step 12: slice and plate, with seasoning to eat
Step 13: finished product drawing
Step 14: finished product drawing
Step 15: finished product drawing
Materials required:
Skin: right amount
Osmanthus fragrans: moderate
Salt: right amount
Ginger slices: right amount
Note: 1: the skin of the meat must be cleaned up after a while! 2: the water in the pressure cooker can be put as much as you like, not too much. It's good when it's over the skin of the meat. 3: I usually use a little soy sauce, vinegar, mashed garlic, a little shallot, a little sugar. But I can also match it according to my own preference
Production difficulty: simple
Process: boiling
Production time: half an hour
Taste: Original
Chinese PinYin : Gui Hua Shui Jing Pi Dong
Osmanthus crystal jelly
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