Crystal Pork Jelly
by Susuai Food
Favorite
Difficulty
Normal
Time
1h
Serving
4
The beautiful and crystal-clear appearance of the roux, the refreshing taste that melts in the mouth, and the nutritional effects of beauty and health care make roux a popular home-cooked dish.
My family Xiansen loves pork skin jelly, especially the Q bomb transparent crystal skin jelly. He doesn't even look at the turbidity, saying that he has no appetite.
But without any additives, how can we make that kind of crystal clear freeze?
After trial and error, I finally made the kind Xiansen likes-Crystal Pork Jelly, which is refreshing and non-greasy, but the taste is soft and smooth, which makes you want to stop!
Today, I will give the secret recipe to my friend——
First, it is very important to choose pigskin. It is important to choose pigskin from the back of pigs, not belly skin, and clean and without blood stains.
Second, when processing the skin, use ginger slices and cooking wine to remove the smell.
Third, when the pigskin is blanched, it will be taken out after seeing the rolls and shape. At this time, the grease on the pigskin is the easiest to scrape off.
Fourth, the ratio of pig skin to water is very important. The best ratio of meat skin to water is 2:1, and more collagen will be produced.
Fifth, adding peas and corn kernels will not only make the skin of the skin high-value, but also very refreshing and will not feel greasy.
Sixth, you can't use the boiling method, you must use the steaming method to make the crystal-clear aspic. Because, if you use a pot directly, you have to stir constantly, so that the soup will become turbid and red.
My family Xiansen loves pork skin jelly, especially the Q bomb transparent crystal skin jelly. He doesn't even look at the turbidity, saying that he has no appetite.
But without any additives, how can we make that kind of crystal clear freeze?
After trial and error, I finally made the kind Xiansen likes-Crystal Pork Jelly, which is refreshing and non-greasy, but the taste is soft and smooth, which makes you want to stop!
Today, I will give the secret recipe to my friend——
First, it is very important to choose pigskin. It is important to choose pigskin from the back of pigs, not belly skin, and clean and without blood stains.
Second, when processing the skin, use ginger slices and cooking wine to remove the smell.
Third, when the pigskin is blanched, it will be taken out after seeing the rolls and shape. At this time, the grease on the pigskin is the easiest to scrape off.
Fourth, the ratio of pig skin to water is very important. The best ratio of meat skin to water is 2:1, and more collagen will be produced.
Fifth, adding peas and corn kernels will not only make the skin of the skin high-value, but also very refreshing and will not feel greasy.
Sixth, you can't use the boiling method, you must use the steaming method to make the crystal-clear aspic. Because, if you use a pot directly, you have to stir constantly, so that the soup will become turbid and red.
