Purple Cabbage Jelly

Name: Purple Cabbage Jelly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pigskin; 1 piece ginger; 1 tsp salt; 1/4 Purple cabbage; Some Plain Water

by Purple rhyme

4.6 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

2

I originally thought of using purple cabbage to make skin jelly. The purple color would be very beautiful, but I was wrong. I didn't expect that purple cabbage would turn blue when it touches alkaline food.

Ingredients

Purple Cabbage Jelly

1. The pigskin is soaked in clean water for 2 hours, and then washed.

2. Add clean water to the pot, add the pig skin to boil, and cook for another 3 minutes.

3. Take out the pigskin and scrape off the excess grease.

4. Cut the pigskin thinly, put it in a pot and boil it with water, then pour the water out.

5. Add fresh water and put ginger slices.

6. Bring to a boil on high heat, turn to low heat and cook for about 40 minutes, add a little salt to taste.

7. Break the purple cabbage into small pieces and blanch them in a pot of boiling water.

8. Then put it in the cooking machine cup, add a little boiled water, break it and pour out the filtered juice.

9. Pour the boiled pig skin and soup into the cup of the cooking machine, and add the filtered purple cabbage juice.

10. Start the vegetable and fruit button of the food processor to disturb and delicate.

11. Finally, pour out to remove the foam on the surface, put it in the refrigerator to solidify and then cut into pieces for consumption.

Tips:
The excess fat in the pigskin must be cleaned, the cleaner the better, and you can add your favorite dipping sauce when you serve it.

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