Two color crystal jelly

Two color crystal jelly

Introduction:

"Two color crystal jelly - it's made of shredded eggs and carrots. Its characteristics: crystal clear, rich color

Production steps:

Step 1: put the skin of the meat into the boiling water for 10 minutes, remove it and scrape off the fat with a knife.

Step 2: cut into thin strips with a knife.

Step 3: cut it all.

Step 4: wash with warm water several times.

Step 5: fish out and drain.

Step 6: prepare a piece of clean gauze and put star anise, cinnamon, fennel, Zanthoxylum and ginger on it.

Step 7: pack the seasoning bag and prepare a section of green onion.

Step 8: put some warm water into the pot and pour the skin into the pot.

Step 9: put in seasoning bag and onion section.

Step 10: pour in the cooking wine.

Step 11: bring to a boil, skim the froth and simmer for 2.5 hours.

Step 12: spread the eggs into skin.

Step 13: shred the egg skin and blanch the carrot.

Step 14: add a little salt and simmer for about 20 minutes.

Step 15: take out the seasoning and onion section.

Step 16: take a food box and put in shredded eggs and carrots.

Step 17: pour on the boiled jelly.

Step 18: stir it gently with chopsticks twice to make it even. Cover it in winter and put it outside on the shady side or refrigerate for 8 to 10 hours.

Step 19: gently remove the jelly.

Step 20: slice and serve with sauce. (dipping juice: salt, sesame oil, vinegar, soy sauce, chili oil, peanuts, coriander, garlic, MSG.

Materials required:

Skin: right amount

Carrot: right amount

Eggs: right amount

Star anise: right amount

Cinnamon: moderate

Fennel: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Scallion: right amount

Ginger slices: right amount

Cooking wine: moderate

Note: the ratio of water to skin is about 3.2:1. Add the amount of shredded eggs and carrots must be less, or affect the freezing.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: hot and sour