Cherry jelly(ying tao guo dong )

Cherry jelly

Introduction:

"When making juice, I went out for a while because I had something to do temporarily. When I came back, it had changed its color, so the appearance was much worse. The crystal clear jelly has a light red color, which is pleasing to the eye and pleasing to the people. "

Production steps:

Step 1: soak agar in water for half an hour, so that it can absorb a lot of water and soften completely, and then drain the water for standby;

Step 2: wash the fresh cherry;

Step 3: remove the pedicle and nucleus;

Step 4: add sugar and make cherry juice with cooking machine;

Step 5: filter out the pulp with a leaky net;

Step 6: add rock sugar and agar, and cook slowly over low heat until agar is completely dissolved;

Step 7: take a clean container, wrap the inner wall with fresh-keeping film, or apply a layer of even salad oil, pour the agar slurry into the box, and put it into the refrigerator for refrigeration;

Step 8: cut into pieces when eating.

Materials required:

Cherry: 300g

Agar: 5g

Water: 250 ml

Sugar: right amount

Precautions: 1. Agar should be put into cold water to soften. The purpose is to make the gel molecules in agar expand completely, which is convenient for later boiling and dissolving. Agar has a characteristic that the longer it is cooked, the softer it is. 2. The general ratio of agar and water is 1g: 100ml --- 120ml, which is the ratio to reach coagulation saturation.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Ying Tao Guo Dong