Color pig skin jelly(cai se zhu pi dong )

Color pig skin jelly

Introduction:

"Last Sunday, I worked hard for a whole day to make this colorful pig skin jelly. There were some problems in the process of making it. I thought it was a failure. Later, I insisted on it. It turned out that it was not so bad. It was very successful. The taste was a little light and the salt was not enough. However, this problem was very easy to solve, and adding a little dip sauce was the best thing! I've been eating garlic vinegar these days. It's very good! You can try to do it, dip sauce with personal preferences, especially easy to control

Production steps:

Step 1: wash the pigskin and put it into the pot.

Step 2: add water over the pigskin and bring to a boil.

Step 3: bring to a boil, burn for 5 minutes, turn off the engine, remove and wash again, carefully remove all hairs, and scrape off the grease with a scraper.

Step 4: after the pigskin is cleaned, cut it into small pieces, add a pot of water again and bring to a boil.

Step 5: in the process of cooking, prepare carrots, wash and dice.

Step 6: wash amaranth.

Step 7: blanch amaranth in boiling water.

Step 8: blanch the amaranth and cut it into small pieces.

Step 9: add amaranth and a small amount of water into the mixing cup and grind.

Step 10: filter the chopped amaranth juice with filter cloth.

Step 11: grind diced carrots in the same way.

Step 12: the same filtration, get two kinds of vegetable juice.

Step 13: Boil the pigskin for half an hour and then turn off the heat to cool.

Step 14: take out the pigskin, put it into the mixing cup by times, and mix with the right amount of soup to make pigskin mud.

Step 15: pour the pigskin and mud together again.

Step 16: Boil the vegetable juice and pig skin mud in the ratio of 1.5:1, and add salt to taste. The corresponding relationship between color and vegetables: orange red carrot juice, earthy yellow curry, light orange barbecue, soy sauce, green amaranth juice, white no addition. (for curry, barbecue, soy sauce and plain, add the same amount of water to the mashed meat)

Step 17: take any container, add a layer of 1-2 mashed meat juice into it, refrigerate it in the refrigerator, then add another kind of soup, add it in turn until full. The rest of the soup can be refrigerated.

Step 18: refrigerate for one night, and then cut it into pieces the next day. You can dip it in garlic vinegar or any kind of dip, as long as you like.

Materials required:

Pigskin: right amount

Carrot: right amount

Amaranth: moderate

Salt: right amount

Soy sauce: right amount

Curry: moderate

Barbecue material: right amount

Attention: 1, the processing time of pig hair: through practice, it is best to process pig hair after the pigskin is boiled. At this time, the pigskin is a little soft, and the connection between the hair and pigskin is not as tight as it was when it was raw. It is very easy to pull out the hair according to the growth direction of the hair. 2. The amount of pigskin used this time was a little more, so there was a problem in the middle. When the pigskin mud was stirred, the effect of whipping protein appeared. After boiling with water, there was still a thick layer of whipping bubbles. The reason was that the amount of pigskin was too much and the water was too little. However, as long as the bubble out, re boiling water can be. (as for the most suitable ratio of pigskin to water, it needs to be proved later) 3. In the formation process of pigskin jelly, attention should be paid between layers. The latter layer can only be added after the former layer is frozen, and the latter layer should be added slowly and not too hot juice, otherwise the former layer will melt and mix. 4. If in this process, some soup has become frozen, can be slightly heated to melt, a little cooling can be added, but the hotter soup add remember to be slow. 5. The added colors can be combined at will, as long as you can find different colors of spices.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Cai Se Zhu Pi Dong