This summer passed in a trance. I can't go where I want to go. You can't eat what you want to eat, and you can't meet the people you want to meet. Meat is not meat, vegetarians are not vegetarians. But I think many years from now, when I look back on a day like this, will there be another wonderful feeling? Let's try the jelly today.
Skin jelly, also known as meat jelly, is often found on the table of northerners. This is a food named after the ingredients and practices. It's not complicated to make.
Scrape the pork skin clean, add a small amount of water and seasoning, bring to a boil in a large pot and simmer over low heat until all the collagen comes out. Milky white, cooled and concentrated into a jelly, cut into slices, add garlic, ginger, soy sauce, vinegar, red oil and chili peppers so you can serve.
In the past, in the winter, coal refrigerators were used to make meat jelly, and the small door of the refrigerator was not enough. Now there is jelly all year round. In some places, put the plate on the table and it is transparent. Mainly rely on seasoning, add salt, white sesame seeds, chili noodles, pepper sprinkled with hot oil, add sugar, aged vinegar, raw soy sauce, millet spicy, the garlic poured on the skin jelly, sour spicy, fresh, salty, eat a bite of very appetizing.
Especially in the summer, sitting on a small bench in front of the stall, ordering a plate of jelly and night beer, waiting for the barbecue in the back, creaking, bubbling in oil, this is life.
Once, I heard that there was a place where Marlene Jelly was very famous, and when I heard this name, I always felt that it was a hardworking, beautiful, and dexterous girl. As a result, marilyn refers to marigold, which is a pile of blue and purple flowers on the plateau, as well as the flesh jelly of marigold. It has a subtle fragrance and toughness.
In recent years, I don't know why. All the shops love the food culture. They hang a sign and write a story. When food is eaten into their mouths, they can realize that Chinese culture is more important than delicious food.
I had a Russian friend who settled in China and invited me and my friend to his house for dinner. In addition to drinking, there must also be dishes.
He mysteriously performed a Russian cold dish. Pork, chicken, duck and bones are stewed together. Once the meat is cooked, add the onion, carrots, celery, salt and pepper. It smelled good, but the soup wasn't thick enough, with gelatin added. Remove one layer of minced meat, one layer of soup, one layer of vegetables and another layer of soup. It looks beautiful. Twist into meat jelly, slice and place on a plate.
This is a big dish. This can put the Russian friend's tired beard all sweaty. After the meal, the wine was too strong and a little dizzy. After thinking about it for a long time, I asked my friend, did I learn this dish from our northeastern family? The friend thought about it for a while and said: You can't make the process of boiling meat jelly so complicated. We looked at each other and smiled.