Dragon Fruit Jelly

Dragon Fruit Jelly

1. Dig out the pitaya flesh and put it in a small pot

2. Add 100ml of water to the effect, crush the dragon fruit with a spoon

3. Simmer on low heat, add a spoonful of sugar

4. Take 4 grams of isinglass powder and use 20ml of water to fully adjust

5. Pour into the pitaya pulp in a small pot and stir quickly evenly

6. Pour the pulp juice into the mold, let it cool for a while and put it in the refrigerator for an hour

7. During this time, wash the pitaya skin with salt water, cut off the extra branches and leaves on the skin, leaving only the purple part of the skin, put it in the juicer, add 150ml of water, and make a juice

8. Filter the juice of the peel, leaving only the juice, and throw away the extra peel

9. Strained pitaya peel juice, simmer on low heat and add a spoonful of sugar

10. Take 6 grams of isinglass powder, add 30ml of water and mix well as before, add it to the peel juice, and mix well

11. Take out the jelly of the pulp part in the refrigerator. At this time, the condensation is not very strong. Add an appropriate amount of peel juice to it, and continue to refrigerate in the refrigerator for 2-3 hours

Tips:

1. The isinglass powder should be fully absorbed with 5 times the water before adding it to the water (the ratio of water to isinglass powder is 1:20)

2. The pitaya peel must be scrubbed with salt or soaked in salt water for a while to clean

3. When cooking the jelly, it should be on a low heat and not too long, it is easy to paste, will produce a burnt taste, will affect the taste