Professional answer:
Red wine jelly
Ingredients: (4 people) Isinglass flakes 12 grams red wine 1/2 cup sugar 3/2 tablespoon water 1 cup Preparation: Add the isinglass slices one by one to the stirring water and soak for about 15 minutes. Put water and sugar in a pot, heat over low heat and stir. After the sugar dissolves, add red wine and bring to a boil. Let cool and then cool in the refrigerator.
Method: 1. To make the jelly base, put water and sugar in the pot and put it on the fire and stir. After the sugar is dissolved, remove from the fire and use the residual heat to boil the isinglass until it is completely dissolved. Filter the liquid (this is to make a highly transparent jelly); 2. Add red wine to the isinglass liquid, mix thoroughly, and let cool; 3. Cool in the refrigerator, and after loading, pour the water inside. Put it in a jelly mold, place it in an ice box filled with water, and put it in the refrigerator to cool for about 3 hours; after the jelly solidifies, place the outside of the mold in warm water to warm it up, take out the jelly and put it in a container, pour the juice on it and use it with fruit decorate.
Sweet orange jelly (1)
Ingredients: 10 sweet oranges * 1 pack of pudding powder (or gelatin) * 1 cup of sugar * 3 cups of water * 4 cups of sweet orange juice
p>
Method: 1. Cut the sweet orange in half, squeeze out the juice, scoop out the residue with a spoon, and keep the peel. 2. Add sugar, pudding powder and water to the pot and cook (stir while cooking). After turning off the heat, pour in 4 cups of sweet orange juice and mix well. Allow to cool slightly and divide into half of the sweet orange peel. Wait until cool. Place in the refrigerator to chill, then cut into pieces and serve on a plate. Cooking Guide: 1. You can use any flavor of fruit juice, add diced fruit or coconut to make jelly to increase the taste and change. 2. The container needs to be wiped dry, otherwise it will stick after adding pudding powder.
Sweet Orange Jelly (2)
Ingredients: 15 gelatin sheets, 600 grams of orange juice, 30 grams of fine sugar, 100 grams of plant-based fresh cream, 30 grams of orange wine , 30 grams of fruit preserves, tart shell model
Preparation method: (1) Soak the gelatine slices in ice water to soften them and set aside. (2) Add orange juice and fine sugar, cook to 80 degrees, turn off the heat when the fine sugar is completely dissolved. (3) Instructions for adding (1) Soak and drain the gelatine sheets, mix well, pour into the mold while hot, and after cooling, move to the refrigerator to refrigerate and set. (4) Whip the fresh cream, then add orange wine and mix gently and set aside. (5) Take out the sweet orange jelly from step (3) from the refrigerator, squeeze a little fresh cream from step (4) on top, and garnish with some candied fruit, and it will become a beautiful and delicious dessert.
Pineapple (pineapple) lemon jelly
Materials:
100 grams of pineapple
1/2 lemon
10 grams of jelly powder
10 grams of fine sugar
20cc of water
Method:
1. Dice the pineapple and add the juice Beat into juice in the machine, filter and set aside (leave 3 to 5 small pieces without breaking them for later use).
2. Mix jelly powder and fine sugar and set aside.
3. Squeeze lemon juice and mix with 20cc of water. Pour into method 1, then cook over low heat until boiling. Slowly pour in the ingredients for method 2 and stir evenly. Add diced pineapple. Pour it into the mold and let it cool, then put it in the refrigerator to solidify.
Lime jelly
Dissolve lime powder into hot water, add ice cubes equal to the hot water, put it into a container with some fruits, and set it in the refrigerator. Remove after freezing. According to taste preference, add appropriate amount of yogurt and fruit.
POINT 1 Lime powder
Lime powder is the soul ingredient of lime jelly. It is melted into hot water and ice cubes at the same time. It has the unique ability to combine water and fire. momentum. Therefore, the jelly formed has a unique flavor.
POINT 2 Various fruits
Any kind of fruits, as long as you like, can be added to the lime jelly. In order to increase the smoothness when eating, don’t forget to add an appropriate amount of yogurt before putting your favorite fruits on it to make your jelly more exciting.
Strawberry jelly
Ingredients: 500ml strawberry juice, 40g isinglass powder, 200ml water.
Steps:
1. Heat the strawberry juice over water.
2. Heat the isinglass powder over water to melt, then add it to the hot strawberry juice.
3. Let the prepared strawberry jelly liquid cool and pour it into the mold, then place it in the refrigerator to refrigerate and take shape.
4. To make it look more beautiful, apply an appropriate amount of whipped cream on the jelly and put cherries on it for decoration.
Grape milk jelly
Ingredients: 500ml grape juice, 40g isinglass powder, 200ml water, a little grape; 500ml milk, 40g isinglass powder, 200ml water.
Steps:
1. Heat the grape juice in water.
2. Heat the isinglass powder in water to melt, then add it to the hot grape juice.
3. After the liquid cools down, put half of it into the mold and refrigerate it for shaping.
4. Then place the grapes in the frozen mold, pour in the other half of the liquid, and freeze.
5. Heat the milk over water, then heat the isinglass powder over water to melt, and add it to the milk.
6. Pour the prepared milk liquid into the mold in step 4 and put it in the refrigerator to solidify.
Grape milk jelly
Ingredients: 500ml grape juice, 40g isinglass powder, 200ml water, a little grape; 500ml milk, 40g isinglass powder, 200ml water.
Steps:
1. Heat the grape juice in water.
2. Heat the isinglass powder in water to melt, then add it to the hot grape juice.
3. After the liquid cools down, put half of it into the mold and refrigerate it for shaping.
4. Then place the grapes in the frozen mold, pour in the other half of the liquid, and freeze.
5. Heat the milk over water, then heat the isinglass powder over water to melt, and add it to the milk.
6. Pour the prepared milk liquid into the mold in step 4 and put it in the refrigerator to solidify.
Grape milk jelly
Ingredients: 500ml grape juice, 40g isinglass powder, 200ml water, a little grape; 500ml milk, 40g isinglass powder, 200ml water.
Steps:
1. Heat the grape juice in water.
2. Heat the isinglass powder in water to melt, then add it to the hot grape juice.
3. After the liquid cools down, put half of it into the mold and refrigerate it for shaping.
4. Then place the grapes in the frozen mold, pour in the other half of the liquid, and freeze.
5. Heat the milk over water, then heat the isinglass powder over water to melt, and add it to the milk.
6. Pour the prepared milk liquid into the mold in step 4 and put it in the refrigerator to solidify.
Pineapple jelly
Ingredients: 500ml pineapple juice, 40g fish gelatin powder, 200ml water.
Steps: 1. Heat pineapple juice in water. 2. Heat the isinglass powder over water to dissolve, then add it to the hot pineapple juice. 3. Let the prepared pineapple jelly liquid cool and pour it into the mold, then place it in the refrigerator to refrigerate and take shape. 4. Finally, apply an appropriate amount of whipped cream on the jelly and place orange wedges as decoration.
Cantaloupe jelly
Ingredients: 100ml white wine, 250ml water, 100g sugar, 1 lemon, 40g isinglass powder, 200ml water, a few cantaloupe balls.
Steps: 1. Boil water and sugar together, then pour in white wine. 2. Heat the isinglass powder over water to melt, and mix with the liquid in step 1. 3. After the liquid is cooled, add lemon juice, then pour half of the liquid into the mold and refrigerate. 4. Place the cantaloupe fruit balls into the formed mold, then pour in the other half of the liquid and put it in the refrigerator to solidify.
Assorted jelly
Ingredients: 250 grams of oranges, 100 grams of apples, 100 grams of pears, several red cherries, 100 grams of white sugar, 25 grams of agar.
Peel the orange into segments. Peel the apples and cut into slices.
Peel the pears and cut into slices. Add water to the hot pot, add one ounce of sugar, and simmer until the water is about to evaporate and the fruit is cooked, add the red cherries. Arrange the fruit on a plate into a flower shape. Pour the agar into the water and boil it, then add one or two sugars and wait until it boils and thickens. Then pour it on the arranged fruits and let it cool (it is best to put it in the refrigerator if possible). After the agar cools, it will solidify into a transparent solid. Nutritional characteristics: This dish is an art dish and belongs to the cold dish category. It has a beautiful appearance, sweet taste, and is cool and comfortable after eating. There are many kinds of vitamins and inorganic salts.