Original Pineapple Jelly
1.
400 grams of pineapple meat, cut into pieces.
2.
Cut pineapple meat into a food processor, add 30 grams of sugar and 200 grams of mineral water.
3.
Minced into juice, mostly foam and pineapple residue.
4.
Strain with a fine sieve (it will take a while) to leave the original pineapple juice. While we waited, we went to make pineapple barrels.
5.
Two and a half catties of pineapple cut off the head
6.
Use a rotating pineapple to dig out the pineapple meat (don't dig it through) to make a pineapple bucket. Carefully cut off the pineapple core (stem). The pineapple flesh is dug out and cut into small pieces.
7.
The filtered pineapple juice is heated in water. Approximately 500 grams of pineapple juice came out.
8.
When the outer water is about to boil, pour in the Hantian powder little by little and stir evenly. The cut small pieces of pineapple meat are also boiled.
9.
The pineapple chunks become soft and ready to be out of the pot and put in a pineapple bucket.
10.
Put it in a cool place or refrigerator freezer (room temperature can also be solidified but I am anxious, haha), and wait for it to solidify.
11.
The appearance after solidification.
12.
With the lid on, it is a complete pineapple jelly.
13.
Enjoy with food friends
Tips:
The amount of Hantian powder is based on personal preference, and if you put more, the finished pineapple jelly will have a shape and strength. I put 5 grams in it and made it out of tofu brain-like.
