Mahjong Pig Skin Jelly
1.
Raw material map
2.
Use eyebrow trimmers to remove hair from pigskin.
3.
Scrape off the excess white fat and fat on the skin.
4.
Put an appropriate amount of water on the pot on the fire, add green onion, ginger, cooking wine, put the raw pig skin in the pot and cook for 10 minutes to remove.
5.
Fish out the pigskin
6.
Carefully remove the hairy areas. The hair must be cleaned up, because the hair will not be boiled.
7.
Scrap off the grease again and rinse it off in clean water. The boiled pigskin is better to clean the grease and scrape better. Watching the pigskin slowly become transparent and clean!
8.
Cut the processed pig skin into long strips
9.
Rinse again under the faucet to wash off the remaining oil
10.
Adjust a little salt and pepper~Add scallions, star anise, minced garlic and sliced ginger~
11.
Press the "Tendon" button on the pressure cooker. . . Press for 35 minutes
12.
Boil in 35 minutes until the skin is soft and the soup is thick.
13.
Discard the boiled pork skin, green onion, ginger, star anise, etc.;
14.
It's better to match the pork skin soup with the pig skin
15.
Pour the pigskin and soup into a blender and stir into a paste.
16.
Wash spinach and drain for later use
17.
Put it in boiling water, blanch it, remove it, and set aside.
18.
Mix part of the skin freeze paste with the blanched spinach into a paste, and filter out the vegetable residues. (The ratio of skin jelly to vegetables is 1.5:1)
19.
Beaten spinach skin jelly
20.
(Left) Primary color jelly is white, (right) Green is spinach jelly
21.
Spread a little sesame oil on the inner wall of the mold, and put the skin jelly into the piping bag.
22.
Squeeze in 1/3 of the original skin frost paste, cool for a while, then squeeze into the spinach skin frost paste.
23.
This step is to squeeze the spinach paste, and you have to wait for the white to completely cool down before you can put on this second layer! Otherwise, the two colors will easily mix.
24.
Put it in the refrigerator freezer until solidified, take out the top plate of the demoulding and add garlic juice and other condiments to enjoy.
25.
The top three finished pictures
26.
Figure 2
27.
(The finished product is placed on the plate). Well, after the introduction, do you like it?
Tips:
1. When processing the skin, be sure to remove the fat and fat, otherwise the soup will be cloudy and the taste will be greasy.
2. It is faster and easier to press the pig skin with a pressure cooker, and it is also softer, so that it is more convenient to paste in the cooking machine later.
3. Blanch the spinach beforehand to remove oxalic acid.
4. The meat skin paste will solidify soon after it is allowed to cool, so when pouring the sauce layer by layer, make sure that the following materials are still flowing. If it has solidified a little, it can be restored to a flowing liquid state by heating it again.
5.Be sure to wait for the bottom layer to solidify before pouring the second layer, otherwise the white and green will be mixed.
6. If you don't have a mold, you can use the container to mix different flavors of jelly. There are many designs and colors of the jelly, and you can use your imagination.
7. Spread a little sesame oil on the walls of the mold to make the peeling of the jelly easy and fast.
8. Features of this model: waxy and smooth, melts in the mouth, bright in color, sweet and salty, cool and palatable...