Two color crystal jelly
Introduction:
"Two color crystal jelly - it's made of shredded eggs and carrots. Its characteristics: crystal clear, rich color
Production steps:
Step 1: put the skin of the meat into the boiling water for 10 minutes, remove it and scrape off the fat with a knife.
Step 2: cut into thin strips with a knife.
Step 3: cut it all.
Step 4: wash with warm water several times.
Step 5: fish out and drain.
Step 6: prepare a piece of clean gauze and put star anise, cinnamon, fennel, Zanthoxylum and ginger on it.
Step 7: pack the seasoning bag and prepare a section of green onion.
Step 8: put some warm water into the pot and pour the skin into the pot.
Step 9: put in seasoning bag and onion section.
Step 10: pour in the cooking wine.
Step 11: bring to a boil, skim the froth and simmer for 2.5 hours.
Step 12: spread the eggs into skin.
Step 13: shred the egg skin and blanch the carrot.
Step 14: add a little salt and simmer for about 20 minutes.
Step 15: take out the seasoning and onion section.
Step 16: take a food box and put in shredded eggs and carrots.
Step 17: pour on the boiled jelly.
Step 18: stir it gently with chopsticks twice to make it even. Cover it in winter and put it outside on the shady side or refrigerate for 8 to 10 hours.
Step 19: gently remove the jelly.
Step 20: slice and serve with sauce. (dipping juice: salt, sesame oil, vinegar, soy sauce, chili oil, peanuts, coriander, garlic, MSG.
Materials required:
Skin: right amount
Carrot: right amount
Eggs: right amount
Star anise: right amount
Cinnamon: moderate
Fennel: right amount
Zanthoxylum bungeanum: right amount
Salt: right amount
Scallion: right amount
Ginger slices: right amount
Cooking wine: moderate
Note: the ratio of water to skin is about 3.2:1. Add the amount of shredded eggs and carrots must be less, or affect the freezing.
Production difficulty: simple
Technology: stewing
Production time: several hours
Taste: hot and sour
Chinese PinYin : Shuang Se Shui Jing Pi Dong
Two color crystal jelly
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