The temperature these days is not too high, with the highest temperature being 30 degrees, but the humidity is very high.

When I was shopping for groceries, I heard someone talking about skin jelly. I felt like I hadn't eaten it for a long time. I looked around and didn't see it.

Thinking that it would be quite refreshing to have a plate of cold skin jelly on this hot day, I asked the store and they said they had it in the freezer.

It was too hot to leave outside, and I didn’t think so at the time.

But when it was time to eat, half of the plate of skin jelly was eaten, and the rest slowly melted, leaving only strips of white meat skin on the plate, which immediately made people lose their appetite.

It's strange. The finished skin jelly looks very tempting and doesn't feel greasy at all. Once it's not covered with it, it suddenly feels oily and greasy and can't be eaten.

Stir it up and put it in the refrigerator.

Wait for it to cool down and re-solidify before eating.

I didn't expect it to be so insusceptible to heat.

However, it also proves that the store does not add any skin jelly, chemical inhibitors, etc. It is an old store and should still be a healthy food.

Another cold delicacy in summer is jelly, which looks similar to jelly.

But the essence is quite different. The main ingredient of skin jelly is meat skin. Put the processed meat skin into water and add seasonings. If you like lean meat, you can also add some lean meat cubes. Cook on low heat for two hours and let it cool to solidify into skin.

freeze.

The main ingredient of jelly is sweet potato flour. Add water and stir thoroughly, or add a small amount of salt and alkali. Add cold water to the pot, pour the stirred water starch into it, stir while pouring, and use low heat. The water starch will increase as the temperature rises.

The more viscous it gets, until big bubbles keep popping up. Turn off the heat and pour it into a container of the shape you want. When it cools down, it solidifies into a block.

The process is similar, except for the main ingredients and the length of cooking time.

Even the cooking method is not much different.

But the jelly can be served cold or stir-fried. In winter, a bowl of spicy stir-fried jelly mixed with the fragrance of garlic sprouts is really a warm enjoyment.

After such stir-frying, it has not turned into water at high temperatures. What is the difference between the two?

After thinking about it, the difference is that the former is from animals and the latter is from plants. The animal collagen contained in pig skin melts easily when exposed to heat, so it is not suitable for high temperatures.

Nowadays, the ones sold in supermarkets and many places where cold dishes are prepared are added with various additives, so they can not deform under high temperatures and are still crystal clear. In fact, it is not safe or unsafe.

When I asked a question in the group, I immediately received a very professional analysis.

The professional terminology is exhausting: the gel form of skin jelly is a special dispersion system with properties between solid and liquid. From the appearance, it is solid, semi-solid and elastic.

, but it is not exactly the same as a real solid. Its internal network structure has limited strength and is very susceptible to damage by high temperatures.

Been taught a lesson!

The same tempting and refreshing taste, but there is such a big difference.