Ingredients: 2 pieces of fish glue, a few pieces of medlar, a few grams of milk, 4 ~ 6 pieces of red dates, and a proper amount of raisins.
1. Prepare the materials and soak the fish glue in advance. Soaking method: steam ginger slices in a steamer for 5- 10 minutes, then soak them in purified water for 24 hours. Add cooking wine and ginger slices to the water, and change the water twice when soaking.
2. Cut the fish glue and red dates into small pieces, add a little water and stew for 1.5 hours, then add Lycium barbarum and milk and stew for 0.5 hours.
3. Take out and add raisins to eat.
Second, Jintang Huajiao Chicken
Ingredients: half a chicken, 5 pieces of gelatin, scallop 1 small handle, ginger 1 small pieces, 8 pieces of red dates, pumpkin 150g, medlar 10 pieces, and salt 1 teaspoon.
1. Gelatin is soaked in filtered water 12 hours or more, and scallop is soaked 15 minutes.
2. All the materials are ready.
3. Slice ginger, steam with gelatin for 8 minutes, turn off the fire for 10 minutes, and take out gelatin for later use.
4. Steam the pumpkin slices, add 300ml of filtered water, and make them into delicate and smooth pumpkin pulp.
5. Put the chicken in cold water, add cooking wine, blanch for 2 minutes and remove for later use.
6. Put the blanched chicken, gelatine, scallops, red dates and ginger into the casserole and pour the pumpkin pulp.
7. Add the filtered hot water and pour it into the pot.
8. Add 1 tbsp cooking wine and bring to a boil.
9. Cover the pot and stew for 50 minutes, then add Lycium barbarum and salt to taste, and continue to stew for 10 minutes.
Third, fish glue morel soup.
Ingredients: dried flower gum 12g, 5 morels, Lycium barbarum 1 teaspoon, 4 red dates, 3g salt and appropriate amount of minced meat.
1. Steam the flower gum 10 minute, and put it in cold water in the refrigerator 12 hours or more.
2. Slice the fish glue, knead the meat foam into balls, wash the morels, and slice the red dates.
3, all directly under the braised pot 1 hour.
4, take the pot and add salt to taste.