Fun with Collagen-two-color Skin Jelly Cube
1.
Clean the hair on the skin, scrape off the fat, add ginger and cooking wine after the water is boiled, put the skin in the blanching water for 2 minutes and remove it
2.
Let it cool slightly to remove all the fat on the surface of the skin
3.
Rinse with water and cut into thin strips
4.
Wrap the shallots, ginger slices, pepper, and star anise with gauze
5.
Take out the Jiuyang artifact boiling pressure cooker, put water in the pot, add a small amount of salt, and pour in the thin strips of pork skin (I also put some cooking wine, if you want to have a whiter color, don’t put it)
6.
Press the bean and beef tendon to start
7.
After half an hour, wait for automatic decompression, open the lid to air
8.
Blanch the spinach in boiling water and remove it. Add some water and put it in a blender to make spinach juice
9.
First make the original flavor skin jelly, first take a part of the pig skin and pour it into the blender together with the soup, and stir it into a meat skin paste
10.
Take the strainer and pour it into the container
11.
Let’s make spinach skin jelly, add a small amount of soup to the skin, add spinach juice to the food processor to make a spinach skin paste, filter it with a strainer and pour it into the container
12.
Remove the floating powder from the two-color pork skin paste and put it in the refrigerator until it solidifies. (If you want to make the Rubik's cube neatly, it is best to be the same height. My original flavor is slightly higher than that of spinach)
13.
The solidified two-color skin jelly is demoulded with a small knife
14.
Cut into small squares.
15.
Put it in the shape of a Rubik's Cube, and pour the juice when you eat it.
