Rainbow jelly(cai hong pi dong )

Rainbow jelly

Introduction:

"This dish was specially made for the World Cup finals a few days ago. I'm a little lazy. I didn't send it until today. No rain, no rainbow, rainbow jelly salute the world cup champion! Pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin, pigskin

Production steps:

Step 1: blanch the pork skin and scrape off the fat

Step 2: after hair removal and shredding, cook over low heat for about 1.5 hours without putting anything

Step 3: after boiling, take out the skin, as long as the soup, skin plus the rest of the soup, another traditional jelly

Step 4: start to color, red - take half a spoonful of Korean chili sauce, and fully dissolve with pig skin soup

Step 5: cool slightly and pour into the container

Step 6: set the refrigerator in the freezer for about 20 minutes

Step 7: look at the effect after 20 minutes, OK?

Step 8: White - very simple, just add a little salt and sugar to the original soup

Step 9: fill the red frozen container and put it in the freezer for about 20 minutes

Step 10: Green - take a small amount of green pepper, cut into small cubes, and pound out the juice in the garlic jar

Step 11: filter and press out the residual juice with a spoon

Step 12: pour in the broth. It's OK to use a blender or a juicer, but the amount is too small, so we should use this original method

Step 13: pour into a white frozen container

Step 14: freezing for 20 minutes. This is the complete freezing of three layers

Step 15: Back button demoulding, the bottom is slightly sticky, and it may be better to apply a layer of oil in advance

Step 16: split and cut big pieces, much like a rainbow

Step 17: cut into small pieces and load the plate

Step 18: take a close-up, hehe

Step 19: vertical, like a chariot

Step 20: there is a light spicy taste, less sugar, and no obvious sweetness

Materials required:

Pork skin: right amount

Green pepper: right amount

Korean chili sauce: right amount

Salt: right amount

Sugar: right amount

Precautions: 1. Scrape off the fat and oil attached to the pork skin, which is very important. It's not greasy to eat until it's completely scraped. 2. After the first layer of jelly is formed, don't scoop in the second layer of soup. 3. Don't add any seasoning to the pork skin, so that the soup will keep its original white. As long as the first one is finished well, the frozen soup is not greasy and doesn't need traditional seasoning. 4. The amount of vegetable juice added for color matching should not be too large, otherwise it will affect the solidification.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Cai Hong Pi Dong