How to make cold jelly?

The method of making cold jelly is a northern method. Don’t think it’s strange, but it actually tastes very good. Jelly has the effects of clearing away heat, detoxifying and cooling blood, and is perfect for consumption in summer. When making cold jelly, you need to pay attention to the combination of ingredients.

How to make delicious jelly:

Mixed jelly

Ingredients: 600 grams of jelly,

Accessories: 100g lean pork, 30g dried tofu,

Seasoning: 15g salad oil, 20g chili sauce, 15g soy sauce, 5g salt, 10g sugar, 10g cooking wine, 25g pickled mustard tuber, 20g green onion, 30g white garlic, 40g chili oil

practice

1. Heat oil in a wok, add minced pork belly and stir-fry for about 3 minutes, then serve; cut dried tofu into shreds and set aside; chop green onions, garlic and pickled mustard tuber.

2. Cut the jelly into wide strips, pour the fried minced pork and mixed seasonings (salad oil, chili bean sauce, soy sauce, sugar, chopped pickled mustard tuber, green onions, garlic, chili oil) on it, and mix well before eating.

3. You can also put the jelly in the soup to make it into a soup snack, which is very delicious.

Old-style pickled vegetable jelly

Ingredients: white jelly, some old pickles, some water, a spoonful of chopped green onion, a spoonful of chili pepper, a teaspoon of soy sauce, a teaspoon of vinegar, and a teaspoon of MSG

practice:

1. Use a scraper to scrape the white jelly into strips. (When you buy it, the seller will usually process it into long strips. If it cannot be processed, you can use a kitchen knife to cut it into long blocks.)

2. Mix an appropriate amount of old-style kimchi water, a spoonful of chopped green onion, a spoonful of chili, a teaspoon of light soy sauce and vinegar, and a teaspoon of MSG.