Pitaya jelly
Introduction:
Production steps:
Step 1: dig out the Pitaya pulp and put it into a small pot
Step 2: add 100ml water to the effect, crush pitaya with spoon
Step 3: cook slowly over low heat, add 1 teaspoon sugar
Step 4: take 4G fish glue powder, use 20ml of water, fully open
Step 5: pour into the Pitaya pulp in a small pot, and quickly stir well
Step 6: pour the pulp juice into the mold, cool slightly, and then refrigerate for one hour
Step 7: during this time, wash pitaya peel with salt water, cut off the extra branches and leaves on the peel, leave only the purple part of the peel, put it in the juicer, add 150ml water, and beat it into juice
Step 8: filter the juice of the peel, leaving only the juice, and throw away all the excess skin dregs
Step 9: filter the Pitaya peel juice, simmer over low heat and add a spoonful of sugar
Step 10: take 6 grams of fish glue powder, as before, add 30 ml of water, mix well, then add it into the peel juice, and stir well
Step 11: take out the frozen part of the pulp in the refrigerator. At this time, it doesn't coagulate very much. Add an appropriate amount of peel juice on it and continue to refrigerate for 2-3 hours
Materials required:
Pitaya: half
Fish glue powder: 10g
White granulated sugar: right amount
Precautions: 1. Fish glue powder should be fully absorbed with 5 times of water, and then added to the water (the ratio of water and fish glue powder is 1:20). 2. Pitaya peel must be scrubbed with salt or soaked in salt water for a while to clean. 3. When cooking jelly, the heat should be low, and the time should not be too long. It is easy to paste, which will produce scorched taste and affect the taste
Production difficulty: simple
Process: boiling
Production time: several hours
Taste: sweet
Chinese PinYin : Huo Long Guo Guo Dong
Pitaya jelly
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