Osmanthus crystal jelly

Osmanthus crystal jelly

Introduction:

"Many years ago, I ordered a cold dish with a nice name Crystal Jelly in a hotel. After eating it for a long time, I never forget it. So every time I buy meat, I will save the skin. Ha ha. When I want to eat, I will take it out to make this crystal jelly with a nice name and beauty."

Production steps:

Step 1: put the skin of the meat in the water pot for a while, take it out, and remove the fat on the skin with a knife. Be sure to clean it. This is the key step! As shown in the picture, the skin of the meat is clean

Step 2: cut the skin into strips

Step 3: put water in the pressure cooker, pour in the cut meat skin. A few slices of ginger, a little salt, 20 minutes after steaming

Step 4: deflate after 20 minutes, open the lid slowly,

Step 5: make the fire a little higher, and slowly take the juice to make it thicker

Step 6: gently stir the soup in the pot

Step 7: sprinkle some Osmanthus fragrans into the pot

Step 8: turn off the fire after the fragrance of osmanthus

Step 9: take out the ginger slices in the pot, cool the soup in the pot, pour it into the container, and refrigerate it in the refrigerator

Step 10: the shadow of Osmanthus fragrans can be seen in the container

Step 11: This is a frozen jelly

Step 12: slice and plate, with seasoning to eat

Step 13: finished product drawing

Step 14: finished product drawing

Step 15: finished product drawing

Materials required:

Skin: right amount

Osmanthus fragrans: moderate

Salt: right amount

Ginger slices: right amount

Note: 1: the skin of the meat must be cleaned up after a while! 2: the water in the pressure cooker can be put as much as you like, not too much. It's good when it's over the skin of the meat. 3: I usually use a little soy sauce, vinegar, mashed garlic, a little shallot, a little sugar. But I can also match it according to my own preference

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original