Main ingredient: 1500g of pork skinSupplement: 40g of edible alkali, 30ml of vinegar essenceSeasoning: 50g of green onion, 30g of ginger, 25g of salt, 25g of monosodium glutamate (MSG)

Features of crystal skin jelly:

Crystal Skin Jelly is a popular cold dish made of pork skin. Since the meat contains the same collagen protein as human skin, it can slow down the aging of the skin. Crystal jelly has a clear and transparent texture, melts in your mouth and is refreshing, and is very inexpensive, winning the popularity of many diners who love healthy eating.

Crystal jelly practice:

A careful selection of materials, the initial processing should be carefully operated

1, the skin of the meat into the pot to boil until broken. Fish out a little cool with a knife to fat meat and residual hair scraping, and then change cut into thin strips.

2, change the skin into a basin, add 1% hot alkaline water and 1% hot vinegar water for scrubbing, until the skin white, feel smooth, and then rinse with water twice.

Primary processing production key:

1, the production of meat skin jelly selection is very important, do not use black pig skin and old pig skin, to the large flat and meat skin stubble shallow tender pig skin is good. With epidemic prevention seal of the skin part of the meat, boiled with a knife to scrape off, to prevent the pigment dissolved in the soup, affecting the color and lustre.

2, cooked fat on the skin after cooking and residual hair must be scraped, or fat fat will gradually dissolve in the soup, the formation of small particles, affecting the transparency of the jelly.

3, cut the skin into thin strips, in order to increase the surface area of the skin, conducive to the absorption of heat, so that the collagen protein in the skin fully dissolved in the soup.

4, rubbing with alkali can wash away the residual grease on the meat skin, adding vinegar can remove the odor on the meat skin, neutralize the alkaline, to avoid the loss of nutrients.

Second, cook on high heat, steam under water

Wash the meat skin strips into a steel container, add boiling water (the ratio of water to meat skin is 3:1), put in the green onion and ginger, and then put it into the steamer. The water in the steamer should reach the bottom of the meat skin container and steam over high heat for about 4 to 5 hours. Pick out the green onion and ginger pieces, add salt and monosodium glutamate (MSG) and stir well, pour into the mold and cool.

The key to making and tips:

The water in the steamer should reach the bottom of the container holding the meat skin, and the technique used is to steam under water, which has the advantage of shortening the heating time and making the frozen juice as clear as water. The addition of green onion and ginger can remove the odor of the meat skin and bring out the aroma of the meat skin. If the meat skin juice into the refrigerator to cool down, the temperature can not be lower than 0 ℃, because the temperature is lower than 0 ℃ will make the meat skin juice on the frozen, frozen water will be lost, and thus can not be molded, the loss of the characteristic flavor of the meat skin jelly.