Kuaishou cold dish - jade skin jelly
Overview
Pork skin is a meat product raw material with high protein content. Pig skin contains a large amount of collagen protein, which can be converted into gelatin during the cooking process. Gelatin has a network space structure, which can bind a lot of water, enhance cell physiological metabolism, effectively improve the body's physiological functions and the water storage function of skin tissue cells, so that cells can be moisturized and kept moist, preventing premature skin wrinkles and delaying the aging process of the skin.
Tags
Ingredients
Steps
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The pig skin is spread flat on the chopping board.
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Remove the fat from the pork skin.
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Add water to the pot, remove the foam and cook for 5 minutes.
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There is still a little fat in the heated pork rinds.
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Again remove the fat and grease from the outside of the pork rind.
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The treated pig skin is washed repeatedly with flour and then washed.
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The pig skin at this time is transparent, refreshing and not greasy.
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Shred the completely processed pork skin.
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Put 150 grams of pig skin into the soy milk machine, add 1200 ml of water, and turn on the rice moistened soy milk function.
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Pour half of the prepared pork rind slurry into the baking pan, wait until it is completely cool and put it in the freezer.
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After an hour, take it out completely.
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Chop the spinach and add the pork rind pulp to make juice (if the remaining pork rind pulp is agglomerated, just heat it until it melts).
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Sieve and pour on top of the white jelly.
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Skim off the foam.
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After it cools down, place it in the refrigerator until it completely clumps.
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Prepared pork rind jelly.
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Cut into pieces and serve on a plate.
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Just season according to your preference.
