Delicious Jade Jelly with Zero Additives

Name: Delicious Jade Jelly with Zero Additives
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g pork skin; Small piece ginger; 200g spinach; 800ml pure water; 2 tablespoons Cooking Wine

by Jinling Meizi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

With the continuous improvement of living standards, people are paying more and more attention to food health. Many people have gradually changed from eating out to returning to the family, making healthy food at home. When it comes to meat jelly, everyone must know that it is a meat product with a high protein content. Meat jelly is a great invention of the Manchus. Processed with pigskin as raw material, it not only has good toughness, good color, fragrance, taste and taste, but also has important physiological health effects on human skin, tendons, bones and hair. The nutritional ingredients of meat jelly mainly include fat, protein and cellulose. The protein content in pork skin is 2.5 times that of pork, the carbohydrate content is 4 times higher than pork, but the fat content is only 1/2 of pork, and the skin is rich in collagen. The production process of the skin jelly makes the comparison Collagen in other foods is easier to absorb and is very popular with Ms. Aimei. Of course, I am one of them. Spinach juice is added to this jelly. The emerald green spring color makes people more appetite, and the taste is light and non-greasy like jelly. It is really a delicious and nutritious beauty product! The most important thing is of course the absolute real material, without any additives, you can eat with confidence!

Ingredients

75g Pork Skin
Small piece Ginger
200g Spinach
800ml Pure Water
2 tablespoons Cooking Wine

Delicious Jade Jelly with Zero Additives

1. The first choice is to clean the pork skin, scrape off the dirt on the skin, put an appropriate amount of water in the pot, add ginger slices, and cook the cooking wine for about 10 minutes after boiling.

Delicious Jade Jelly with Zero Additives recipe

2. When the pig skin becomes transparent, take it out and place it on the chopping board to scrape off the grease on the skin. Be sure to scrape it clean. This step determines the taste of the skin jelly.

3. The scraped skin is washed with alkaline water to remove the remaining grease, rinsed with clean water, cut into thin strips and then cut into small pieces.

4. The washed spinach is blanched in boiling water to remove the oxalic acid contained in it, added to the quick juicer to squeeze the juice, and then filtered to remove the residue for later use.

5. Put the cut meat skin into the wall-breaking machine, add 800ml pure water containing the total amount of spinach juice, and adjust the amount of spinach juice according to your favorite color. Activate the fragrant soy milk button of the wall breaker, and then just wait.

6. After the wall breaker program is over, skim off the foam and pour it into a clean box to cool.

7. The cool box is put in the refrigerator to freeze and shape, and the shaped skin jelly is upside down and sliced on a clean chopping board.

8. Put the cut skin jelly into a plate, then mix with fresh soy sauce, vinegar, sesame oil, chili, etc. to make a dipping sauce, and pour it on when you eat.

Tips:
1. For skin jelly to be light and not greasy, the grease on the skin must be scraped off.
2. In addition, this step of alkaline water cleaning cannot be omitted, and the skin after cleaning is transparent and not turbid.
3. For those who don't have a soymilk machine or a wall breaker, cut the skin into small pieces and boil it directly in the pot until the skin is crispy.
4. The ratio of skin to water is 100 to 150 grams of skin, and 1000ml of water is more appropriate.