Green Leaf Jasper* Crystal Clear ----- Crystal Spinach Jelly
1.
After washing the pork skins, boil water in the pot, pour some white wine in, then put the skins in and blanch them in boiling water for about 10 minutes.
2.
Pick up the skin and clean the white oil and pig hair on the skin.
3.
The processed pigskin is cut into small strips and washed again with water.
4.
Pour the pork skin into a large bowl, add about 1.5 times the amount of water, add some pepper, ginger, green onions and cooking wine. Put it in a steamer and steam for about 2 and a half hours after the water boils.
5.
In the process of steaming the skin, wash the spinach.
6.
Blanch the spinach.
7.
After the blanched spinach is not so hot, put on disposable gloves, squeeze the water out of the spinach, cut into pieces of spinach, and mix with some salt and chicken essence.
8.
Spread the spinach evenly on the bottom of the crisper.
9.
Steamed meat skin soup.
10.
Strain the broth.
11.
Pour some meat rind soup on top of the spinach and put it in the refrigerator until it solidifies a little. It will take about an hour. You can observe it at any time.
12.
Pour the rest of the soup on top of the spinach and put it in the refrigerator until it is completely set.
13.
After the skin jelly is done, use a knife to scratch the periphery, then you can pour it out, cut into pieces according to your preference, and just dip it in seasoning and eat it.
14.
Clip it together to see if it's still quite clear!
Tips:
Ingredients: 370 grams of pork skin 540 grams of water
Ingredients: green onion ginger pepper
Seasoning: cooking wine and salt chicken bouillon
Dip: Light soy sauce chicken essential oil, chili oil, pepper oil (modified according to your own preferences)
1. The pigskin must be cleaned, and the skin jelly will be very refreshing. I didn't know how much to make before making it, so after weighing the pigskin, I steamed it in a ratio of about 1:1.5, and it tasted good.
2. I want the spinach to sink to the bottom. If you pour the meat jelly in at once, the spinach is likely to float. So I thought of a way to spread the spinach evenly on the bottom of the fresh-keeping box, press it a little, and then Use a spoon to pour some aspic juice evenly on top of the spinach, let the soup penetrate into the gaps of the spinach, not too much, it is about parallel to the spinach or a little bit higher, and then put the fresh-keeping box in the refrigerator for a while Time, let the soup solidify a little, and then pour the remaining soup on top so that all the spinach is underneath.
3. In fact, it can be boiled. It is estimated to be boiled for about 1 hour. Because I used to make trotters jelly, I also steamed it, so I got used to it, so I used the steaming method. The steaming time is also relatively long.
