Peach and plum jelly(tao li guo dong )

Peach and plum jelly

Introduction:

"In hot summer, take a bite of cool jelly to relieve the heat."

Production steps:

Step 1: Step 1: wash 5 black browns, peel and dice (black Browns are reserved), peel and dice peaches. Add appropriate amount of white granulated sugar into the diced peach and plum to marinate.

Step 2: Step 2: you need to boil the colorful black brown juice. In order not to affect the taste of the jelly, it is not necessary to boil the whole black brown skin. Just put the remaining black brown skin into the milk pot, add appropriate amount of sugar (the amount depends on your preference for sweetness) and 600 ml of purified water, and boil it over high heat. When the water boils, turn to medium fire. Until the color of black brown skin is completely released. Sift out the peel.

Step 3: Step 3: soak fish glue powder while boiling black brown juice. Add proper amount of purified water into 30 ~ 40g fish glue powder (50ml or so is appropriate, water does not need too much.) Proper mixing ensures that the fish glue powder can absorb water. After the fish glue powder absorbs water and expands, it is melted in hot water.

Step 4: Step 4: slowly pour the melted fish glue powder juice into the black brown juice, and mix it well to form jelly juice.

Step 5: Step 5: take a suitable silica gel mold, spread the pickled peach and plum on the bottom of the film evenly, then inject the jelly juice into the silica gel film, cool, and refrigerate for more than 3 hours.

Step 6: Step 6: use the remaining five black browns to make the black Browns sauce in the space of cooling the jelly juice. Wash the rest, remove the core and cut into pieces. Add appropriate amount of white granulated sugar and 300ml of purified water into the milk pot. Bring to a boil and turn to medium heat. After boiling for a period of time, the black brown juice gradually becomes thick, and it can stand fire when it begins to develop into jam. Separate the pulp from the sauce with a sieve. Keep the sauce cold. When eating jelly, you can pour fruit sauce to make the jelly taste stronger. Put on fresh mint leaves, vanilla leaves, it's done.

Materials required:

Black Brown: 10

Peach: 1

Fish glue powder: 30 ~ 40g

Purified water: about 950ml

White granulated sugar: right amount

Note: 1. The amount of fish glue powder is very elastic. If you like soft taste, you can reduce the amount of confrontation. If you like solid taste, you can increase the amount. 2. At the same time, gelatin powder can be replaced by gelatin tablets and agar. 2. If the amount of water is too large when soaking fish glue powder, after many tests, I think it will affect the setting of jelly. 3. If you want to make jelly with silica gel mold, it is recommended to take out the partition board of the refrigerator in advance, put the silica gel mold on the partition board, and then inject jelly liquid into the mold; because the silica gel mold is too soft to move after being transferred into the liquid, this is for the convenience of movement. 4. The pulp obtained by filtering sauce can be directly crushed to make jam. What's more, it's not only a special flavor, but also a food additive. It's natural and healthy, and it's not a waste.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tao Li Guo Dong