Colorful pig skin jelly(wu cai zhu pi dong )

Colorful pig skin jelly

Introduction:

"I made this jelly on the last day of the creative activity of soybean milk machine. It's the first time to make this jelly. In fact, it's not troublesome to make the jelly by itself, but it's not so simple to make the pattern. It's enough to adjust the colorful seasonings and use the mold to make the shape. Because of the weather, the prepared meat paste is easy to freeze, so it's constantly adding I used a lot of bowls and spoons, and after I finished, I kept brushing the dishes. My hands were devastated. I didn't do anything all day long. I just pounded this. But at last I saw the good shape, color and taste of the jelly. I really felt that the busy day was worth the fun of cooking. So I always said that people who love the kitchen are happy. The jelly tastes soft and full of toughness Jelly contains a lot of collagen protein, which has certain protective effect on beauty and human heart. You can also dip garlic sauce according to your taste

Production steps:

Step 1: clean the pigskin carefully

Step 2: blanch in boiling water for 5 minutes

Step 3: remove all the fat

Step 4: rinse with water and cut into thin strips

Step 5: ingredients ready

Step 6: bring to a boil with water, pour in the skin, add all the ingredients and cook for 40 minutes

Step 7: wash and dice carrots using the time of cooking pig skin

Step 8: add appropriate amount of water into soybean milk machine

Step 9: stir into juice and drain the vegetable residue

Step 10: reserve the juice

Step 11: wash and cut the purple cabbage

Step 12: put in soybean milk machine, add appropriate amount of water

Step 13: stir into juice and filter the vegetable residue

Step 14: reserve the juice

Step 15: wash spinach and blanch in boiling water

Step 16: then pull out and cut into small pieces

Step 17: add water into soybean milk machine to make spinach juice

Step 18: filter out the vegetable dregs and reserve the vegetable juice

Step 19: remove the ingredients after the pigskin is cooked

Step 20: pour pig skin and soup into soybean milk machine

Step 21: select the function key

Step 22: mash the meat

Step 23: divide the batter into 5 parts

Step 24: mix 3 parts with 3 kinds of vegetable juice, 1 part with soy sauce and a little water, and 1 part with water

Step 25: take the meat paste with cabbage juice as an example, pour the meat paste with cabbage juice into the pot to boil, add a little salt to stir evenly, and then pour other meat pastes into the pot in turn to boil with salt. In this way, a total of green, white, sauce oil color, blue purple, Orange 5 meat paste

Step 26: apply a layer of sesame oil inside the mold and wrap the mold around with tin foil

Step 27: pour some of the cooled spinach paste into the refrigerator and refrigerate until set, then pour in the original color paste and refrigerate until set. Repeat the above procedure in turn, pour the five colors of meat paste into the mold until it solidifies. After all the skin solidifies, take it out from the mold ring and eat it

Materials required:

Pigskin: 300g

Carrot: Half Root

Purple cabbage: 30g

Spinach: 20g

Scallion: right amount

Ginger: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Soy sauce: right amount

Note: ① the meat paste should be more juicy than vegetables, the ratio is about 1.2:1. ② blanch spinach in advance to remove oxalic acid. ③ when processing pig skin, the fat must be removed, otherwise it will be too greasy and affect the taste. ④ the meat paste will be easy to solidify after being prepared, so make sure that the meat paste is in a flowing state when watering layer by layer

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Wu Cai Zhu Pi Dong