Gelatin is also known as gelatin or fish glue. It is a gelatin extracted from animal bones (mostly cow or fish bones), with protein as the main component. Flaky gillydine, also known as gillydine tablets, translucent yellowish-brown, fishy deletion taste, need to soak to deodorize, by decolorization to deodorize the refined gillydine tablets color is more transparent, the price is higher. Gileadine tablets must be stored in a dry place, otherwise moisture will be bonded. Powdered Gilead is also known as Gilead powder, and is also known as 『(Mouth) Mile Powder』 in Hong Kong style recipes, which has exactly the same effect as Gilead tablets.
.V I | T ` v2h1W K0 Girardin powder to use, first poured into ice water, so that the powder to absorb enough water to expand, do not need to stir or it will be easy to make the powder clumps, to be the powder to absorb enough water, and then stirred until melted.
Please note the following steps when using with Gilead tablets:
--Gilead tablets should be cut into small slices (good for softening).
-- Try not to overlap when soaking, and water about 5 times the amount used to submerge the ingredients.
--Drain after softening, then throw in the rest of the ingredients and mix.
--Heat all the ingredients until the ghirardine is melted, the temperature should not be too high, otherwise the ghirardine condensation efficacy will be reduced.
2, Jelly T Jelly T
Jelly T, also known as jelly powder, is a mixed class of processing gelatine, is plant-based, taste between the gilet and parsnips, at room temperature can be coagulated, use more than before mixing with sugar, and then add water to boil.
Gelatin tablet 2.5g~3g = 1/2 tsp of gelatin powder
Gelatin powder 1 tbsp = 4 tablets of gelatin = 12g
Gelatin tablet 30g = 30g of gelatin powder
3, Agar
Agar
Agar is also known as agar, which is extracted from seaweeds, and also called vegetable gelatin, which is yellowish-white transparent flakes or powder. Flakes or powder, can absorb twenty times the water, need to melt after heating, when the temperature drops below 40C will begin to condense colloid. Gelatin needs a lower temperature than watercress to completely solidify, and watercress made out of snacks is not like gelatin will have a "shaking" feeling when touched, and it will not quickly melt in the mouth, watercress made of snacks harder and crisper texture.
What kind of dim sum can you consider replacing giardiniera with watercress? In some cases, there are other ingredients with "low-temperature curdling properties", such as chocolate, cream, etc., to help the curdling of the dim sum, and this is a good way to replace the use of giardiniera in the recipe.