Crystal spinach jelly(qing ye bi yu jing ying ti tou shui jing bo cai dong )

Crystal spinach jelly

Introduction:

"When I was a child, my family liked to use stewed pig's hoof soup to make jelly. I never ate it. I always thought it was all oil. I didn't know its benefits until I grew up. It was delicious and beautiful. I once sent a diary of jelly. It was made of steamed pig's hoof soup. There were soybeans in it. It tasted very good. I didn't buy meat skin to make jelly before. I tried it this time. The jelly is very refreshing and delicious. It's cut into circles and long strips. Which shape is better? "

Production steps:

First step boiling water boiling, pour boiling water into Baijiu, pour some white wine into it, then put the meat into it and boil it for 10 minutes.

Step 2: pick up the skin and clean the white oil and pig hair.

Step 3: cut the pigskin into small strips and clean it again with water.

Step 4: pour the skin of the meat into a large bowl, add about 1.5 times of water, and then put some pepper, ginger, scallion and cooking wine. Put it in the steamer, boil the water and steam for about 2.5 hours.

Step 5: in the process of steaming the skin, clean the spinach.

Step 6: blanch spinach.

Step 7: after the blanched spinach is not so hot, put on disposable gloves, squeeze out the water from the spinach, cut it into pieces, and mix with some salt and chicken essence.

Step 8: spread the spinach evenly on the bottom of the box.

Step 9: steamed skin soup.

Step 10: filter the broth.

Step 11: pour some skin soup on the spinach and refrigerate until it solidifies slightly. It will take about an hour. You can observe it at any time.

Step 12: pour the remaining soup on top of the spinach and refrigerate until completely set.

Step 13: after the jelly is ready, use a knife to draw around, then pour it out, cut it into pieces according to your preference, and then dip it with seasoning.

Step 14: clip a piece to see if it's still clear!

Materials required:

Pork skin: 370g

Water: 540g

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: raw materials: pork skin 370 grams, water 540 grams ingredients: scallion ginger pepper seasoning: cooking wine salt chicken essence dipping materials: soy sauce chicken essence essential oil pepper oil pepper oil (according to their preferences can be prepared) 1, pig skin must be treated clean, so that out of the jelly will be very refreshing. I didn't know how much to make before making, so I weighed the pigskin and steamed it with a ratio of 1:1.5, which made it taste good. 2. I want to sink the spinach at the bottom. If I pour the jelly into it, the spinach will probably float. So I think of a way. First, I spread the broken spinach evenly on the bottom of the fresh-keeping box and press it a little. Then I scoop some jelly juice with a spoon and pour it evenly on the spinach to let the soup penetrate into the cracks of the spinach. It's not too much. It's probably parallel to or higher than the spinach Then put the preservation box in the refrigerator for a period of time, let the soup solidify slightly, and then pour the rest of the soup on top, so that the spinach is all under. 3. In fact, you can cook it for about an hour. Because I used to steam pig's hoof jelly before, I used to steam it. In order to release the gum as much as possible, the steaming time is relatively long.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: other

Chinese PinYin : Qing Ye Bi Yu Jing Ying Ti Tou Shui Jing Bo Cai Dong