Double color orange skin jelly(shuang se cheng pi pi dong )

Double color orange skin jelly

Introduction:

"There are different ways and styles of cold dishes that northerners like to eat. The origin of pigskin jelly is that pigskin except wool is put into appropriate seasoning and boiled for a long time to make the soup contain certain amount of skin glue. Then it is cooled. After cooling, the pigskin and soup will solidify together and can be eaten with seasoning According to Chinese Materia Medica, pigskin contains protein, fat and dermatan sulfate B, which has the functions of softening blood vessels, anticoagulation, promoting hematopoiesis, healing of skin damage and health care and beauty. The hematopoiesis function of gelatin is better than that of donkey hide gelatin. Regular consumption can increase the content of heme and increase the number of white blood cells and anti hematopoiesis The formation of thrombus. Here is my "pig skin jelly"

Production steps:

Step 1: prepare pigskin, cook pigskin, cook for half an hour.

Step 2: hang up the white meat on the pig skin with a knife, scrape it three times repeatedly, and be sure to scrape it clean.

Step 3: shred the scraped pig skin.

Step 4: add star anise, tangerine peel, dried pepper, scallion, garlic and ginger slices, fragrant leaves, salt, chicken essence, oyster sauce and cooking wine.

Step 5: put in the pig skin and start to boil. Turn down the heat and cook for one and a half hours.

Step 6: hang up the white foam floating on the water before cooking.

Step 7: until the pigskin water is gelatinous, add Lycium barbarum to half of the water, cool and form a film on the surface.

Step 8: add the remaining half to the seasoned soy sauce, change the color, and pour it into the orange skin pig skin jelly.

Step 9: the whole cool is two-color.

Step 10: cut the frozen pig skin, add a small spoon of salt, chicken essence, onion, ginger, garlic, coriander, and vinegar.

Step 11: finished product drawing.

Materials required:

Pigskin: 5 pieces

Wolfberry: moderate

Onion: one

Jiang: one piece

Garlic: moderate

Fragrant leaf: one piece

Chicken essence: two teaspoons

Soy sauce: two spoonfuls

Sugar: 2 teaspoons

Veteran: a large spoon

Star anise: one

Dried chili: two

Pepper water: two bowls

Salt: two teaspoons

Orange peel: two

Cooking wine: 2 teaspoons

Note: if you want to make the pig skin jelly transparent and refined, you need to make more efforts to clean the pig skin, and remember to cook the pig skin until the water is scorched. This kind of pig skin tastes good and transparent, tastes refined and delicious. I hope you will like it

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shuang Se Cheng Pi Pi Dong