Холодец Рецепт вкусного холодца из свиной рульки секрет прозрачного холодца

Dear friends, hello everyone, you're on the channel "Visiting Annushka" and today I want to tell you how I make my jellied meat. I'll be making it from pork knuckle. I bought the knuckle for just 90 rubles and got five bowls of delicious jellied meat. #jellied meat #VisitingAnnushka #festivetable _________________ Subscribe to my channel:    / ВготяжуАннушки   _________________ All my video recipes are here ~🍩🥧🥩🥞🥖🥒🥬🥐🍳🍖🍟🍕 https://www.youtube.com/playlist?list... Share this link with your friends!!!! Recipe: 1-2 pork knuckles Water (clean and tasty, this determines the taste of the jellied meat) Onion Black peppercorns 7-10 cloves of garlic Salt to taste Preparation: Soak the knuckle in cold water for 8 hours to draw out the blood. After this, drain the water, rinse the knuckle thoroughly, and be sure to scrape off any dirt from the skin with a knife. Next, pour clean, tasty water over the knuckle, covering it by 10 cm. I use one large knuckle; you could have one small one or two small ones; it doesn't matter. I cook jellied meat from a rooster in the same way. Place the pan on the stove and wait for foam to appear on top. Remove the foam, and when it starts to boil, add about half a tablespoon of salt. The salt will help the foam rise to the surface as much as possible. Once all the foam has been removed, reduce the heat; there shouldn't be any boiling, just the knuckle should simmer. Don't cover with a lid. During cooking, you can turn the knuckle once it's no longer completely submerged in the water. After two hours of simmering, I add black pepper and onion. I always watch for a vigorous boil, as the broth will evaporate and the broth will thin out. The aspic may begin to boil vigorously, so you'll need to reduce the heat. After two hours, you can remove the onion and taste the broth for strength. Using a clean spoon, take some of the broth and wet your fingers. Blow on the broth gently until it dries. Your fingers should stick together well. If they don't, continue cooking. When your fingers stick together well, the aspic is strong enough and will definitely set. I remove the meat, add salt to taste, and toss in some garlic pressed through a garlic press. Cover and let the broth steep. Meanwhile, I disassemble the knuckle. I divide the meat among the bowls, strain the broth through cheesecloth, and pour it evenly among the bowls. I refrigerate the cooled jellied meat for a few hours, and once it's set, it's ready to serve. Enjoy! Moist Easter cakes without crumbs_   • БЕЗ КРОШЕК Кулич пасхальный  Рецепт пасхал...   Easter craffins_   • Краффины Рецепт Пасхальных куличей  Красив...   Moldovan vertuty_   • Вертуты молдавские  Молдавская вертута рец...   Marshmallow recipe_   • Маршмеллоу  Рецепт Marshmallow Двухцветная...   No-Bake Cake_   • Video   Favorite Husband Salad_   • Салат Любимый Муж Рецепт вкусного салата с...   Turkish Baklava_   • Video