cherry jelly
By VicentaLakin
Recipe Recommendations
- cherry 300g
- agar 5g
- water 250 ml
- white sugar appropriate amount
- sweetening
- cook
- half an hour
- simple
Steps for cherry jelly
1
agar into the water fully soaked for half an hour, so that it can absorb a lot of water, completely softened, and then drain the water reserve;
2
Wash fresh cherries;
3
Remove the stem, remove the core;
4
Add white sugar and beat into cherry juice with a cooking machine;
5
Filter out the pulp with a slip net;
6
Add rock sugar and agar, and slowly cook over low heat until the agar is completely dissolved;
7
Take a clean container, wrap the inner wall with plastic wrap or coat it with a uniform layer of salad oil, pour the agar slurry into the box, and place it in the refrigerator for refrigeration;
8
Cut it into pieces when eating.cherry jelly Make Tips
1. The agar should be first put in cold water and soaked to soft. The purpose is to fully expand the gel molecules in the agar, so that it can be easily boiled in the future. Agar has a characteristic that it becomes softer as it is cooked for longer.
2. The general ratio of agar and water is 1g: 100 ml--120 ml. This is the ratio to reach coagulation saturation.
2. The general ratio of agar and water is 1g: 100 ml--120 ml. This is the ratio to reach coagulation saturation.