How to make flower skin jelly delicious, the home style practice of flower skin jelly

Ingredients. Ingredients.

Pigskin. 300g

Accessories. Tangerine peel.

Amount. Aniseed.

Amount. Ginkgo.

Amount. Bayberry.

Amount. Cold soy sauce.

Amount. White chrysanthemums.

Amount. Thousand Days Red.

Amount. Spinach.

100g carrots.

100g purple cabbage.

100g steps.

1.Ingredients: pork skin, tangerine peel, star anise, ginkgo seeds, bay leaves, cold soy sauce, white chrysanthemum, thousand day red, spinach, carrot, purple cabbage.

2.Add an appropriate amount of water, put the pig skin into the pressure cooker and boil for 2 minutes without a lid and remove it.

3.Scrape off the fat and remove the hair from the pig's skin with an eyebrow clip.

4.Place the spices in a simmer box.

5.Cut the skin into thin strips and cook in a pressure cooker with twice the amount of pork skin for 10 minutes.

6.During this period, prepare the greens and cut them into small cubes.

7.Blend in a blender to the desired coloured vegetable juice.

8.After the chrysanthemum thousand days red bubble boils, add four-fifths of the boiled skin jelly to a small tea bowl.

9.After one hour in the refrigerator, remove and pour in the spinach juice and put it in the refrigerator again.

10.Cut the jelly or put it upside down on a plate, and if you like to mix the juice, you can add red oil and garlic to taste, and you can eat.

Steps to prepare the pork belly skin jelly.

1.Boil one side and add some cooking wine to remove the fishy smell.

2.After cooking, remove the grease and cut into thin strips.

3.Wash again.

4.Add twice the water to the pot, add the green onions, and cook for 12 minutes.

5.Steam the original soup and meat skin in a large bowl for 1 hour.

6.After steaming, pour the meat skin and part of the soup into the container, add salt to taste, and remove the ginger slices and green onions. Cool and refrigerate until solidified.

7.The rest of the soup is seasoned with light soy sauce.

8.Pour over the solidified meat jelly and refrigerate again until solidified.

9.Take out the cut pieces and arrange them on a plate, mix the steamed fish soy sauce, sesame oil, chili oil, balsamic vinegar and oyster sauce into a dipping sauce and eat.

Tip: Cook the meat skin jelly first and then steam, so that the finished product is more Q, and the moisture can also be reduced and more elastic.

Ingredients Recipe Calories: 1906 (kcal).

Appropriate amount of pork rind as the main ingredient.

Method steps.

Prepare the pork skin and chicken rack, cut the pork skin into strips, and chop the chicken rack (the chicken rack is for freshness) and set aside.

Add water to a pot and bring to a boil, add the pork skin and chicken rack and blanch.

Wash the blanched pork rind and chicken racks in cold water, then remove them and set aside.

Put water in a pot, add green onions, ginger, star anise, then add pork skin and chicken rack to boil.

Add soy sauce and salt to taste.

Place the prepared soup (including pork rind and chicken rack) in the pressure cooker and transfer to the stew setting and simmer for 20 minutes.

After simmering, pour it into a basin (remove the chicken rack, green onion, ginger, star anise), let it cool thoroughly, then put it in the refrigerator (put it on the freshness layer), and stir it with a spoon after 15 minutes (so that the pork skin is evenly distributed in the soup).

When the pork rind is firm, pour it out of the basin, cut it and eat.

Finished product drawing.

The practice of flower color skin jelly:

1. Prepare all materials.

2. Scrape off excess grease with a knife on the pork skin.

3. Scrape off the grease and set aside.

4. Add water to the soup pot.

5. Add ginger cubes and bring the water to a boil.

6. Blanch the pork skin, then drain and set aside.

7. Scrape the pork skin inside and out again.

8. Blanch with warm water for the second time.

9. Use scissors to cut the pigskin into small pieces.

10. Blanch with ginger water.

11. Drain the water and set aside.

12. Add an appropriate amount of water to the pressure cooker.

13. Add the pork skin shreds.

14. Add two dried red peppers.

15. After the pressure cooker boils over high heat, turn to low heat and high pressure for half an hour.

16. After the pressure cooker is depressurized, add three dings and bring to a boil again.

17. Press again for ten minutes, then turn off the fire and reduce pressure for standby.

18. After decompressing and opening the lid, add an appropriate amount of fine salt.

19. Put it in a container and let it cool and freeze.

20. After the pork skin jelly is completed, dip it in an appropriate amount of your favorite sauce.

1.Scrape the dirt on the surface of the pork rind, then put in some Shao wine and cook for about 2 minutes, then remove the slices to remove the fat part, then use tweezers to remove the miscellaneous hair, and then clean it.

2.Cut into one-inch shreds while hot.

3.Put it in a soup pot and bring to a boil, remove the foam, turn to low heat and simmer.

4.Cook for about half an hour, put in the green onion and ginger and cook for about 40 minutes, add some salt and pepper, not too much, and soy sauce when mixing.

5.After cooking, put it in your favorite mold or lunch box and refrigerate for about 3 hours.

6.Before eating, get the side to get rid of the mold.

8.Crystal jelly garnish with lettuce leaves.

9.Yiru's simple meat skin jelly becomes [Crystal Flower Jelly] with a little decoration.

Ingredients: Ingredients.

500g of meat skin

100g of green beans

Carrot 1 stalk ginger adjunct.

Cinnamon to taste. Appropriate amount of star anise.

Aged wine in moderation. Appropriate steps.

1.The skin of the meat was washed, the hair and grease removed, and I had the meat seller shaved it. If there is still something that has not been cleaned, you can clean it again after blanching.

2.Star anise, cinnamon washed, ginger sliced.

3.Add water to the pot, add the skin of the meat, ginger, and old wine. Bring to a boil over high heat, skim off the foam and cook over medium heat for 10 minutes.

4.Drain the skin and rinse with cold water.

5.Pluck the hair with tweezers again, and use a knife to remove the grease from the corners after the skin is slightly cool.

6.Shred all the skins.

7.Put the skin of the meat into the pressure cooker, add water until the skin is just submerged, add star anise cinnamon and ginger slices, green onion knots, light soy sauce, and dark soy sauce.

8.Heat for 10 minutes, turn to low for 30 minutes.

9.Carrots are carved into petals.

10.Cook in a soup pot for 10 minutes.

11.Add the green beans and cook for 5 minutes.

12.Pour out and drain.

13.Open the pressure cooker and take out the ginger slices, star anise, cinnamon, drain the water over high heat, pour in the green beans and cook until thick.

14.Place the carrots in rectangular containers.

15.Put the boiled meat skin in a container, put it in the refrigerator, and the next day you can slice it and put it on a plate, dip it in your favorite seasoning, and eat it.

Pork rind.

500g lean meat.

200g carrots 50g

Green beans 50g peppercorns.

30g cooking wine.

20 ml of salt 4 g

Step 2Lean meat is wrapped in ingredients, marinated in dark soy sauce and diced for later use, green beans are washed, and carrots are inserted into thin strips.

3.Add water to the pot and put in the meat skin, the ratio of water to meat skin is 3:1.

Wrap all kinds of spices with gauze and tie them tightly or directly use the material package of stewed pork, ginger slices, put them in a pot and add water to boil to skim off the foam, put them on a slight fire for about 1 hour, take out the seasoning bag and ginger slices, add green beans, diced meat, and shredded carrots and boil over high heat, skim off the floating powder and a small amount of oil slick again, add salt, monosodium glutamate, find a good taste after boiling for a while, and pour it into a basin to cool.

Tip: Choose pork without fat, so that the jelly will not be fatty.

The preparation of the sauce elbow flower.

1. Wash the elbow and remove the pig hair;

2. Put cold water in the pot, put in the elbow, boil and remove the foam;

3. Remove the elbow and rinse it with hot water to control the moisture, and then carefully remove the remaining pig hair with tweezers;

4. Use a knife to cut the elbow from one side to the other for better flavor;

5. Put a little water on the wok, add sugar and fry over low heat until the sugar turns golden brown;

6. Pour in a large bowl of boiling water to form sugar-colored water;

7. Pour the sugar-colored water into a large pot, add an appropriate amount of boiling water, and then put in the elbow;

8. Add green onions, ginger, garlic and all spices, add fermented bean curd and sweet noodle sauce, then add cooking wine and liquor, and finally add dark soy sauce;

9. Bring the fire to a boil, turn to low heat, and add salt after 1 hour;

10. After adding salt, simmer for another 1 and a half hours until the elbows are soft and rotten, and gently turn the elbows several times in the middle to prevent the pot from sticking;

11. Take out the stewed elbow while it is hot, remove the bones, the elbow is very soft and rotten, and the bones can be taken out easily;

12. Put the elbow skin down on the plastic wrap and roll it up while it is hot, be sure to roll it tighter;

13. Let the rolled elbow cool, then put it in the refrigerator for a few hours and slice it to eat.

Ingredients: 500 grams of pork skin.

Excipients: 4 grams of salt.

The practice of pattern jelly.

1.Soak and wash the pork rinds.

2.Put cold water into a pot, bring to a boil and cook for 2 minutes, remove and let cool.

3.Scrape the grease off the skin with a knife again and rinse well.

4.Cut it into strips.

5.Put it in an electric pressure cooker and add water in a ratio of 1:2.

6.Select the Cook button and cook for 30 minutes.

7.After decompressing, add a pinch of salt to enhance the flavor.

8.Then, put it in a silicone mold and let it cool to solidify.

9.Remove the mold and serve on the plate.

2. The age and tenderness of the meat skin are different, although the proportion is the same, but the softness and hardness of the finished product will be different.

3. When eating, it can be served with a dipping saucer.

Ingredients: 150 grams of pork skin.

Excipients: 50 grams of corn kernels, 50 grams of green beans, 60 grams of carrots, 2 sharp peppers, appropriate amount of salt, appropriate amount of chicken essence.

Step 1Prepare pork rinds, corn kernels, green beans, and carrots.

2.Rind the pork rind with warm water and scrape off any excess grease.

3.Add water to the soup pot and add the ginger cubes.

4.Blanch the pork rind in a pan.

5.Shred again and set aside.

6.Add water and ginger to the soup pot, heat it again and blanch the shredded pork skin.

7.Drain the blanched pork skin and set aside.

8.Fill the pressure cooker with an appropriate amount of water.

9.Put the blanched pork skin shreds into the pot.

10.Add two small bell peppers.

11.After the pressure cooker is boiled on high heat, reduce the heat to half a small heat. Then depressurize and open the lid for later use.

12.Place the corn kernels, diced carrots and green beans in the pressure cooker.

13.After 10 minutes of high pressure, decompress and open the lid for later use.

14.Add an appropriate amount of fine salt.

15.Add an appropriate amount of chicken bouillon.

16.Pour into a container and freeze overnight before serving.

17.A super-cheap beauty product completes.