【tianjin】two-color Meat Jelly

Name: 【tianjin】two-color Meat Jelly
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pork skin; Some Green leafy vegetables; Some water

by Mother Man Bao

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pork skin jelly is also an indispensable dish on my New Year's table. It is a meat product with high protein content. It is processed from pig skin. It has good toughness and good color, aroma, taste and taste. Moreover, it has important physiological health care effects on human skin, tendons, bones, and hair. Meat jelly is a great invention of the Manchus. It first removes the pig hair from the pig skin, cuts it into small pieces, and simmers it with water until the pig skin is integrated with the water and becomes fluid, then put it in a container, and cut into small pieces for consumption after solidification. Skin jelly is divided into "clear frozen" and "mixed frozen", which is a delicacy with wine. Because of its high quality and low price, simple preparation and endless aftertaste, in recent years, scientists have discovered that regular consumption of pig skin or trotters has the effect of delaying aging and anti-cancer. Because pig skin contains a lot of collagen, it can slow down the aging of the body's cells. Regular consumption of meat skin can make the skin plump and plump, elastic, smooth and smooth. Full of collagen is definitely a good beauty product.
This time I used a soymilk machine to make pork skin jelly. It saves time and effort. Pressing the rice cereal button is OK. Because half of the vegetable juice is added, it is half white, half green, and watery cabbage. This blessing character is also in time. , The Spring Festival is approaching, I wish you all the best.
Today I fooled a lot of people. I told my child’s father that this was matcha pudding. He believed it. Then some said it was mung bean cake, some said it was snowy mooncake, and some said it was jelly—"

Ingredients

【tianjin】two-color Meat Jelly

1. First, prepare some green leafy vegetables, spinach, rapeseed, celery, and leeks. I only have lettuce left in my house, so I will use lettuce.

2. Beat the green leafy vegetables into vegetable juice.

3. Filter it to remove residue, and use vegetable juice for later use.

4. Wash the pigskin and set aside.

5. Put it in a pot, add water to a boil, and then put it in cold water for a while.

6. Remove impurities and scrape the pigskin clean with a knife.

7. Cut the pigskin into thin shreds or finer pieces.

8. Put half of the skin into the soymilk machine and add vegetable juice.

9. Press the "Rice Paste" button.

10. After the procedure is over, the green meat jelly is obtained.

11. Pour it in a mold to dry.

12. Make the original color in the same way, put the other half of the minced pork skin and water in the soymilk machine.

13. Press the "Rice Paste" button.

14. After the end of the procedure, the raw meat jelly was obtained.

15. When the green skin is frozen and solidified, pour the original color skin and put it in a cool place to let cool.

16. When the skin jelly is completely solidified after cooling, the inverted mold is released from the mold.

17. Unmold, store in the refrigerator, slice it when you eat it, add your favorite seasoning sauce to cold dressing, or dip it in the seasoning to eat.