The skin jelly is a household name of a cold dish, almost every family will do, but to make a crystal clear skin jelly, is not a very easy thing. Some people do jelly, buy back the meat skin to deal with clean directly into the pot to cook, so that the cooked jelly is not so clear, the reason is that the meat skin above the residual oil and grease is not dealt with very clean. Today, from every detail, teach you how to simmer the texture of Q-bouncing, bright and clear crystal jelly.

To boil out the crystal clear jelly, the first step is the choice of meat skin, the best meat skin is less fat, thick skin, this kind of meat skin contains more collagen, boiled out will be very Q弹. The first step is to choose the best skin, which has more collagen and will be very bouncy when boiled.

There is also a more critical step, which is to boil the skin jelly. Some people say that boiling jelly that is not simple, the meat skin treatment directly into the pot to cook on it, this method can be, and now most of the common method, but this method has a drawback is that water will be boiled for a long time to evaporate, resulting in the proportion of water and skin uncertainty, and that is the meat skin for a long time will lose elasticity, and for a long time will be boiled bubbles foam, resulting in water Not clear, which leads to the skin jelly is not so transparent. The method introduced today is the method of three boiling and three drying, the following will be introduced to the detailed operation steps, to ensure that everyone can make crystal clear, bright and transparent crystal jelly.

Pork Skin Jelly

Making Methods

Step 1: Pork Skin bought from the market, the surface of the pig hairs first dealt with the clean, you can put the pot to heat up, and then there are hairs of the skin of the meat towards the bottom of the pot, with high temperature to remove the hairs of the pig. The skin of pork has a spine and a back. Pork skin has two parts: the spine and the belly, and the price of the spine part is usually two times that of the belly part, but the skin on the spine is better, and the boiled jelly is more Q-bouncy.

Step 2: Put the meat skin into the water, pay attention to the cold water in the pot, the fire boiled after cooking for 3 minutes, this process can also add some wine to go fishy. After cooking, fish out and set aside, pour out the water of cooking meat skin.

Step 3: Scrape off the internal grease with a knife while the pork rind is still hot, make sure to scrape it off, the grease will make the boiled out skin jelly cloudy. If there is any residual pig hair on the pork rinds, pull it off with a nail clipper while it's still hot, too. After the grease is cleaned, cut the pork rinds into fine shreds and set aside.

Step 4: Boil hot water again in the pot, put the chopped pork rinds into the hot water and cook for 3 minutes, then turn off the heat and fish out.

Step 5: Add 2 tablespoons of salt and 2 tablespoons of baking soda into the pork rinds, and rub vigorously so that the baking soda removes the residual fat from the top of the pork rinds, and then wash them under the faucet a few times, making sure to wash them with live water, rubbing them with your hands as you do so until the water becomes clear and transparent, and there is no grease or other turbidity on them.

Step 6:This time the meat skin is considered to be fully processed, add water to the pot, and then put in the meat skin, the ratio of meat skin to water is 1:3, and this ratio makes for very Q-bouncy meat skin. The next method is different from the previous method of simmering jelly, you do not need to keep the fire open and cook for several minutes, so that the water evaporates too much to grasp the ratio is not good and very costly fire, the meat and water boil over high heat, boil about 1 minute and then turn off the fire to cool to lukewarm. Then boil again, and then turn off the fire to warm. You will need to boil it three times a ****, and when it is cooled to lukewarm the last time, it is ready to be boxed and solidified.

Step 7: Put the jelly into a plastic box, the best to make a square glass box, glass edge texture more transparent. Put it in the refrigerator for 8 hours or more until it is completely solidified.

Step 8: solidified jelly mold, and then cut into slices can be, with this method of simmering jelly without foam, jelly crystal clear, and the meat skin texture Q elastic, not because of the long cooking softened resulting in bad taste, the water will not be over-evaporated, the ratio is just right.

Tips

1, boiled jelly try to choose high-quality spine skin, spine above the less fat, thick skin, out of the frozen rate is high.

2, before simmering water to blanch twice, the first cold water in the pot, in order to remove the oil. The second hot water in the pot, after blanching with baking soda and salt to rub off the grease.

3, after using baking soda to remove grease, be sure to rinse with water until the water to wash the meat skin is clear, so as to ensure the transparency of the jelly.

4, simmering skin jelly, do not always open the fire to simmer, so that the water evaporation is too much, and long cooking meat skin will be very soft, but also easy to appear froth and bubbles, follow the process of three cooking and three drying, that is, boiled three times, and then dry and cooled three times, it is complete, so that the skin jelly made of crystal as clear and transparent.