Queshen jelly

Queshen jelly

Introduction:

"The severe cold and dry winter is the season when the skin is prone to lack of water. At this time, wrinkles will quietly climb up the corners of your eyes, and then extend to the whole face. The reason why wrinkles appear in human skin is that the water storage function of skin cells is impaired, the ability of cells to combine with water is decreased, the plasticity and elasticity are decreased, and the mucous membrane is dry. To delay or reduce the appearance of wrinkles, we must take some collagen and elastin which can improve the binding force. Skin is rich in collagen food, wrinkle beauty effect

Production steps:

Step 1: remove the hair from the pigskin with the eyebrow clip.

Step 2: scrape off the excess white grease on the skin.

Step 3: put the pot on the fire, add appropriate amount of water, add onion, ginger and cooking wine, put the raw pig skin into the pot and cook for 10 minutes, then remove it.

Step 4: take out and scrape the grease again, and then wash it with clean water.

Step 5: cut the pig skin into small sections, add a little salt, bring to a boil over high heat and turn to low heat.

Step 6: cook until the skin is soft and the soup is thick.

Step 7: wash the spinach, blanch it in boiling water and remove it for use.

Step 8: discard the scallion, ginger, Chinese prickly ash from the pig skin; take out the pig skin, chop it and pour it into the blender together with the soup, and stir it into the meat paste.

Step 9: mix part of the jelly paste with blanched spinach to form a paste, and filter out the dregs. (the ratio of jelly to vegetable is 1.5:1)

Step 10: apply a little sesame oil on the inner wall of the mold, and put the jelly into the flower mounting bag.

Step 11: squeeze in 1 / 3 of the original jelly, cool for a while, and then squeeze in the spinach jelly.

Step 12: put it into the refrigerator until it solidifies, and take it out for demoulding.

Step 13: enjoy with garlic sauce and other condiments.

Step 14: characteristics of this dish: bright color, instant melting at the entrance.

Materials required:

Pig skin: 500g

Spinach: moderate

Star anise: 2 capsules

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Precautions: 1. When handling the skin of meat, be sure to remove the fat, otherwise the soup will be turbid and the taste will be greasy. 2. The paste of skin of meat will solidify soon after cooling, so when watering layer by layer, make sure that the material behind is still flowing. If there has been some solidification, reheating can restore the flowing liquid. 3. Blanch spinach to remove oxalic acid. 4. If there is no mold, you can mix different flavors of jelly directly with the container. 5. A little sesame oil on the four walls of the mould can make the demoulding of the jelly convenient and fast.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: light