Vegetable crystal jelly

Overview

Every winter, I always like to make some aspic to eat. The prepared aspic is placed in a basin and placed on the windowsill. Whenever you want to eat it, you can cut it with a knife and mix it with minced garlic, mature vinegar and sesame oil. It is very pleasant to drink a little wine with the aspic. Making jelly made of pig skin or pig trotters is also a New Year’s good that we must prepare before the year comes. It is most suitable and economical to make aspic in winter. There is a large natural refrigerator outside. During the Chinese New Year, when greasy fish tastes slippery, it’s delicious to have some cool and refreshing aspic.

Tags

• cold dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• banquet dishes
• lunch
• broccoli
• ginger
• pigskin
• refined salt
• very fresh soy sauce
• garlic
• sesame oil

Ingredients

Steps

1. 1 Put the pork skin into the pot and cook for 10 minutes after the water boils.

   

2. 2 Take out the cooked pork skin, let it cool and then use a knife to scrape off the fat on the inside. The aspic made in this way is transparent.

   

3. 3 Scrape the fat off the pig skin and cut into thin strips with a knife.

   

4. 4 Put water in a pot, put the pork skin strips in the pot and bring to a boil over high heat (mainly to remove the remaining fat on the pig skin).

   

5. 5 Add water to the pot again, pour the pork skin strips into the pot, and add the ginger.

   

6. 6 Bring to a boil over high heat and then simmer over low heat for 1 hour.

   

7. 7 Add refined salt and turn off the heat.

   

8. 8 After the cooked pork skin soup has cooled, pour it into the prepared container, accounting for about 1/4 of the container. (Pour it in several times to make the pig skin evenly spread in the aspic and not sink to the bottom.) Place the container on the windowsill and freeze it naturally.

   

9. 9 Wash and blanch the broccoli, drain and drain.

   

10. 10 Ladle the pork rind soup into the previous container again.

    

11. 11 When the pork skin soup solidifies slightly into aspic, press the broccoli into the aspic.

    

12. 12 Pour the hot pork skin soup over the broccoli, cover the container, and place it in a cool place to freeze naturally.

    

13. 13 Freeze for a few hours to form a very elastic aspic. Cut the aspic into large slices and serve with dipping sauce.

    

14. 14 Mash the garlic cloves into puree with a garlic mortar, add very fresh soy sauce, and a little refined salt.

    

15. 15 Add in sesame oil and mix well.

    

16. 16 Cut the jelly into thick slices with a knife and add garlic sauce.