Colored meat jelly
By DwightGraham
Today, when I opened the refrigerator and took out the jelly I made yesterday, I was stunned. Looking at this beautiful jelly, I was so excited. Yesterday's 4-hour long production process was finally not wasted. This nutritious and beautiful jelly must be a beautiful scenery on the guest table. Meat skin contains the same collagen protein as human skin, so it can delay skin aging. Protoprotein is an indispensable nutrient to make up the body's bones and bones. It can be converted into gelatin during the cooking process, effectively improving the physiological functions of the body and the water storage of skin tissue cells. Function, moisturizing cells, preventing premature skin wrinkling, and delaying skin aging. At the same time, collagen can also promote the growth of hair and nails. Lysine also plays an important role in children's growth and development.
Recipe Recommendations
- carrots 50g
- purple cabbage 50g
- spinach 50g
- onion appropriate amount
- Jiang appropriate amount
- octagonal of 2
- cinnamon appropriate amount
- salt appropriate amount
- pepper 5 capsules
- soy sauce appropriate amount
Steps for Colored meat jelly
1
Wash the pig skin and scrape off the oil, add water to boil for 10 minutes.
2
Wash off the blood powder after boiling. Then scrape the grease clean and cut it into small strips.
3
Add water and cook for another 3 minutes. Remove.
4
Wrap the onions, ginger, star anise, cinnamon and pepper into a dough bag with gauze.
5
Add fresh water to the meat slices and boil them to remove the blood foam. Add the ingredients and bring to a boil over high heat, turn to low heat and simmer for 1 hour.
6
Cool the cooked jelly slightly, put it into a blender, including the soup and the meat slices, and beat it into a meat paste. Divide the meat paste into 7 portions equal to the vegetable juice
7
Use a blender to make spinach juice, carrot juice and purple cabbage juice. Strain the three equal amounts of vegetable juices to remove the residue.[Spinach must be blanched first].
8
Take 2 portions, add soy sauce and stir well until brown. Pour into a crisper and place in the refrigerator to set.
9
Bring carrot juice, spinach juice, purple cabbage juice, respectively.
10
Take 2 portions of meat paste and add some salt to make it white.
11
Add each portion of the meat paste and stir well.
12
One layer is solidified and then added, and so on, after adding the 5 layers, place them in the refrigerator overnight to strengthen and solidify.Colored meat jelly Make Tips
The ratio of vegetable juice to meat paste is 1;1. Wait for one layer to solidify and then add another layer. Two portions of meat paste were used for brown and white ones respectively