When you travel to Japan in summer, you must not miss the dessert "Summer Citrus Sugar" introduced by the old fruit shop "Lao Song" due to seasonal restrictions. If you look at the pictures, you may guess that the citrus pulp is actually dug out and made into juice to make jelly, but after it is made, the entrance is very refreshing and the taste is soft. One bite after another is really unbearable ~ jelly is a western-style dessert, semi-solid, made of edible gelatin with water and sugar. Also known as gel, the appearance is crystal clear, the color is bright, and the taste is soft and smooth. There's pudding or something in the jelly.

It is easy to make jelly. Jelly powder and fruit juice are mixed, heated, boiled, boiled into jelly-like liquid, and then cooled and shaped.

Jelly is a delicious food with water, sugar, carrageenan and konjac powder as the main raw materials, which is made by sol, blending, filling, sterilization and cooling. Carrageenan, also known as carrageenan and carrageenan, is a natural polysaccharide colloid extracted from natural eucheuma and other seaweeds. It has the basic characteristics of soluble dietary fiber and is a safe thickener approved for various foods in China. Konjac is a kind of herb, also known as konjac powder, which is mainly distributed in Sichuan, Yunnan, Guizhou, Shaanxi and other places in China, and konjac powder is a powdery product extracted through deep processing. The main ingredient of konjac flour is glucomannan, which is a safe food ingredient approved for use in China. At present, gelatin is not used in the domestic jelly industry, which can be seen from the product ingredient list of jelly packaging. Moreover, the proportion of rubber powder such as carrageenan and konjac powder in jelly is generally about 65438 0%, accounting for about 5% of the total cost.

Of course, this mixing is proportional. Generally, the ratio of jelly powder to fruit juice is 1: 10 to 1: 20.

The simple method is as follows: 1 take 100g jelly powder and mix it with about 2000g water.

2 Add a proper amount of fruit (granular), depending on personal taste.

3 Heat in the pot and stir at the same time.

4. After boiling, take it out of the inverted container and cool it.

Note: First, if the jelly feels hard, it is low in water. Don't worry, this one has regret medicine. You can pour it back into the pot, add water and cook it again.

Second, the jelly liquid just poured into the container has not solidified yet, so you can put your favorite fruit in it at this time. If it takes a long time and solidifies, the fruit will not be put in.

Third, if liquid fruit juice or milk is added directly, there is no need to drain. Jelly powder and fruit juice can be mixed in the normal ratio of 1 ratio 1 ratio1ratio 20.

Practice of multi-layer jelly:

At present, there are few jellies in supermarkets with more than two layers. If you make your own jelly, you can make your own level and taste at will.

The method is also extremely simple. You can pour it layer by layer.

For example, in the first layer, the mixed solution of apple-flavored juice and jelly powder is poured into a container, and then cooled and molded. . .

Began to pour the mixture of milk and jelly powder on the first floor. . After the second layer is cooled and formed. .

The second layer is poured with a mixture of litchi juice and jelly powder. . . After the third layer is cooled. . . .