Robert's fishmeal shouldn't taste when making jelly.

It is best to dissolve Robert's gelatin powder in ice water and then heat it in water. (with ice water)

Non-solidification is generally due to the ratio of gelatine powder to water. We add10g of gelatine powder to 200ml of water and heat it until it boils (the boiling time should be short, not too long). After stirring until it is completely dissolved, we add 200ml of cold boiled water (boiled water can be mixed with fruit juice and cooled thoroughly), then pour it into the mold and put it in the refrigerator for solidification. If you like hard, you can add more Geely powder.

I make crystal jelly in the hotel, most of which are made of agar. You can have a try.

Soak agar in clear water until it becomes soft, clean it, put it in a bowl, add 2% clear water (that is, agar and water are about 1: 50), steam for 30 minutes until it is completely dissolved, and add appropriate amount of sugar and mix well. (according to your favorite sweetness)

If fruit juice is added to make jelly, it should be added when the agar is cooled to 60 degrees Celsius, mixed quickly and cooled.

If you add pulp, you can add one kind, or you can add pulp of different colors (such as cherry, litchi, pineapple, strawberry and so on). But the pulp should not exceed 30%. Jelly condenses into transparent jelly after cooling. It can be put in the refrigerator in summer to speed up the solidification time.

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