Ingredients: 50g of white bean jelly, clear water 1.2L, appropriate amount of salted cherry blossoms, appropriate amount of fresh fruit, bean jelly mold 1 serving.
Exercise:
1, raw material preparation! Take a few salted cherry blossoms and soak them in boiling water to disperse them. Clean it carefully Pour the white bean jelly into the container! Add 100ml water, and beat well with an egg beater, or directly pour the white bean jelly into a juicer and add water to beat well. The more refined it is, the more transparent it will be!
2. Add 1.2 liters of water to the pot, and pour in the evenly stirred white jelly liquid! Heat on medium heat, stir evenly in the same direction with a spoon while heating, and don't stop! Turn off the fire after boiling! Pour 1/4 jelly liquid into the mold.
3. Add cherry blossoms or your favorite fruit. Fill the mold with jelly liquid, cool it slightly and put it in the refrigerator for 2 hours. Finally, according to personal adjustment jam, brown sugar and honey can be eaten!
Two: Colorful Sprite Jelly
Ingredients: purified water 100ml, fine sugar 30g, gelatin tablets 12g, sprite 300ml, various fruits, 5ml wine, 5ml lemon juice, 17×8×6 heavy oil cake mold 1.
Exercise:
1. Put purified water and fine sugar into a pot, and stir while heating on low heat until the fine sugar melts. The temperature is controlled at about 40-50 degrees. Gelatine is soaked in cold water in advance, added into 40-50 degree syrup, and stirred until it melts evenly.
2. When it is still warm, add wine and lemon juice and stir well. Only when added at a warm temperature can these flavoring agents be evenly dissolved in the liquid. Add 300 ml Sprite, stir well, filter with a sieve, and cool in ice water.
3. First spread a layer of fruit on the bottom of the mold, and scoop a little jelly liquid with a spoon, a small amount, to avoid pulp floating. The first few steps should be done carefully, and the jelly liquid should be added frequently, and the amount must be less. Then put it in the refrigerator for refrigeration. Be careful that refrigeration will freeze for a long time. I just put it in the refrigerator and turn on the quick-freezing function. Once frozen, I will make the next layer.
4. After one layer is frozen, add another layer of fruit, pour an appropriate amount of jelly liquid, and so on. Because the bottom jelly layer floats easily, a layer of pulp may need to be frozen twice. Add a little at a time, don't completely cover the pulp. After freezing, add a little to cover the pulp, and then freeze and add the second layer of pulp. But to achieve the middle part, you can add a little more jelly liquid at a time, so that large and small pulp can float in the jelly liquid and freeze.
5. Try to choose fruits with bright colors and different shapes. Various canned fruits are recommended here, because the sweetness is suitable and the entrance will not be too sour. In addition, in fresh fruits, the fruit itself secretes more acidic substances, which will make gelatin lose or weaken its gel function and lead to freezing failure. If you must use fresh fruit, it is recommended to heat the fruit to about 70 degrees to eliminate acidic substances or use more gelatin.
6. After the freezing room is completely frozen, move it to the refrigerating room and let the jelly naturally return to the Q-bomb state. Then take out the mold and buckle it in the tray, and wipe the mold with a warm towel to demould it smoothly. Note that due to the different condensation degree, use cold water towel when using hot towel, and don't take it off and heat the towel slowly. Don't use very hot towels to prevent jelly from melting when heated. After the demoulding is successful, the beautiful jelly is ready. All kinds of fruits are condensed in it layer by layer, which is very beautiful.
Three: watermelon jelly
Ingredients: watermelon 1, gelatin powder 15g, sugar, water (15g gelatin powder plus 10 tablespoon water).
Exercise:
1. Cut the watermelon, remove the pulp and seeds; Add sugar to the juice of melon pulp juice (about 300 ml) and mix well; Soak the gelatin powder in a bowl until it is thick and paste, and steam the soaked gelatin powder in insulated water.
2. Mix and stir Geely powder water with melon juice (remove the white foam floating on the surface of melon juice), pour it into the empty watermelon skin (one watermelon is made into half watermelon jelly), and put the watermelon skin full of juice in the refrigerator for 2-3 hours until it freezes.
3. In order to make the effect realistic, you can put a few watermelon seeds on the surface of the jelly in the middle of freezing. This kind of watermelon jelly has the effect of confusing the real with the fake. (This step can be omitted) Take out the watermelon jelly and dig it out with a spoon to eat or slice it.
Four: Jellyfish jelly
Ingredients: 25g seaweed, 750ML clear water, appropriate amount of rock sugar and appropriate amount of diced fruit.
Exercise:
1, 25g of flowers and plants are soaked in clear water for 5- 10 minutes, and the shells will precipitate after being washed with clear water for two or three times. If you mind cooking together, just take out the stone flowers. Of course, shells can also be cooked together. Soak for an hour in advance.
2. Put the Lysimachia christinae in a gauze bag, add 750mL of water to the pot (pressure cooker, electric pressure cooker or stew pot) and cook for 40 to 50 minutes. The saucepan takes three hours. Many production instructions need vinegar, but it feels better without vinegar. )
3. Prepare diced fruit. The amount of fruit increases or decreases according to personal preference. After the stone flower soup is cooked, filter it with gauze for later use. Prepare a cup with a narrow bottom and a wide top so that it can be poured out after freezing. Add the diced fruit, and then add the boiled stone flower soup. Then let it cool and put it in the refrigerator for half an hour, or at room temperature for more than an hour.
You can soak the cup in hot water when demoulding. Be careful not to take too long. Stone flowers will melt if they are frozen in hot water. After demoulding, the remaining stone flower soup is put into a container, cooled and frozen, cut into pieces, shredded and eaten with honey water.
There is a saying: it is better to cook seaweed shells together, so don't waste them. Many people will put vinegar, but vinegar can't be put. Boil for ten more minutes, and it will taste better. Stone flowers can also be wrapped without gauze, and glue is better. Cook them and filter them. After cooking, you can put a little in a bowl, let it cool quickly in water, and then put it in the refrigerator 15 minutes to see if it freezes. If it freezes, it can be cooked. If it is not frozen, continue to cook for a while. Boiling stone flowers means that the less water you put, the more Q, and the longer the time, the more Q. Boiling stone flowers can be done twice with half water. If you don't cook it again immediately, you can put it in the refrigerator and cook it again within three days. Put it in the refrigerator after freezing (freezing is not allowed). It is recommended to eat within three days.
Five: Two-color litchi jelly
Ingredients: litchi 10, 2 rosettes, gelatin powder 18g, 2 teaspoons of honey.
Exercise:
1. After washing litchi, remove the shell and core and use a blender to make juice. (The water content of litchi pulp itself is high, so there is no need to add water when pulping), mix 18g fish gelatin powder with 120ml cold boiled water, heat it in water until the fish gelatin powder is completely dissolved, and let it stand until it is completely cooled. Add 1 teaspoon of honey into litchi juice and half of fish glue powder solution, and mix well.
2. Prepare two clean glasses, scoop out 1 tablespoon litchi solution, pour it into the glasses, and then put it in the refrigerator for freezing. (Generally, it can be cured in 15-20 minutes). Roselle is brewed with 250ml boiling water, and the tea soup is poured out. Mix the tea soup and the remaining fish meal solution evenly, let it cool, add 1 spoon honey and stir evenly for later use.
3. After the litchi layer is solidified, add 1 tablespoon of roselle solution to the cup, and then put it in the refrigerator until it is solidified. In this way, after one layer is solidified, another layer of solution is added, resulting in a layered effect. The operation is simple, but it takes a little patience and time.