Pitaya jelly

Pitaya jelly

Introduction:

Production steps:

Step 1: dig out the Pitaya pulp and put it into a small pot

Step 2: add 100ml water to the effect, crush pitaya with spoon

Step 3: cook slowly over low heat, add 1 teaspoon sugar

Step 4: take 4G fish glue powder, use 20ml of water, fully open

Step 5: pour into the Pitaya pulp in a small pot, and quickly stir well

Step 6: pour the pulp juice into the mold, cool slightly, and then refrigerate for one hour

Step 7: during this time, wash pitaya peel with salt water, cut off the extra branches and leaves on the peel, leave only the purple part of the peel, put it in the juicer, add 150ml water, and beat it into juice

Step 8: filter the juice of the peel, leaving only the juice, and throw away all the excess skin dregs

Step 9: filter the Pitaya peel juice, simmer over low heat and add a spoonful of sugar

Step 10: take 6 grams of fish glue powder, as before, add 30 ml of water, mix well, then add it into the peel juice, and stir well

Step 11: take out the frozen part of the pulp in the refrigerator. At this time, it doesn't coagulate very much. Add an appropriate amount of peel juice on it and continue to refrigerate for 2-3 hours

Materials required:

Pitaya: half

Fish glue powder: 10g

White granulated sugar: right amount

Precautions: 1. Fish glue powder should be fully absorbed with 5 times of water, and then added to the water (the ratio of water and fish glue powder is 1:20). 2. Pitaya peel must be scrubbed with salt or soaked in salt water for a while to clean. 3. When cooking jelly, the heat should be low, and the time should not be too long. It is easy to paste, which will produce scorched taste and affect the taste

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet