Difficulty: Cutting (beginner)
Time: more than 1 hour
Main ingredients
35g isinglass
Milk 400ml
4 jujubes
How to make isinglass stewed in milk
1.
First choose and buy yourself The required isinglass
I chose New Zealand white isinglass
This type of isinglass has less fishy smell
Suitable for making soup for yourself
This is my amount for one week
So on average per day
It is about five grams a day
Then we add the isinglass to the water
Put it in the refrigerator
Soak for more than 12 hours
2.
Isinglass after soaking for 12 hours
It's still a bit hard
So we need to boil it in boiling water for half a minute
You can also add a small amount of ginger slices and green onion segments
To remove the fishy smell
3.
The cooked isinglass begins to soften
It will also become very sticky
If conditions permit
Can be soaked in cold water for half a day
4.
Thoroughly soaked isinglass
Cut into small strips
Please note! The thinner, the better~
5.
Then add 350ml-400ml of pure milk and four red dates and cook for more than three hours
6.
Put the cooked isinglass in the refrigerator
Just scoop out two spoons a day and eat it
It will start to turn into jelly the next day after you put it in the refrigerator
p>If you don’t want to eat isinglass, you can throw it away
Because I’m afraid of the fishy smell
I didn’t eat it