Peach gelatin is a light yellow viscous liquid made from the oil of the peach tree naturally secreted from the peach tree by chemical reaction, which is further dried and crushed into solid granular form, and is a light yellow transparent solid natural resin. It is said to cure nightmares and all diseases after childbirth.

Flower gum that fish maw, is a variety of fish swim bladder dry products, rich in gelatinous and famous, its alias for flower gum. Gum, also known as fish maw, is taken from the fish belly swim bladder, cut and dried into a rich protein, gelatin, etc., therapeutic nourishing yin, solid kidney cultivation essence, people quickly eliminate fatigue and surgical patients wounds have to help restore the effect of completion. Gum is not only a feast dish, there are considerable tonic effect and medicinal value. The Compendium of Materia Medica" records: the flower can tonify the kidney and essence, nourish the tendons, can treat kidney deficiency and postpartum (postpartum food) wind spasm. Fish glue is rich in protein and gelatin, with nourishing yin and nourishing face, blood, kidney, strong function. Sore waist and knees, weak body, the most suitable for regular consumption

Women do not make up good easy to old ---- flower gum peach gelatin snow lotus seed stewed chicken soup

Materials: Bamboo flying chicken half, tube bone a catty, 2 large flower gum, 5 grams of peach gelatin, 10 grams of snow lotus seed, 15 grams of scallop, ring snail slice of a slice of Huaishan 5 grams of jujubes, 4, goji berries a little.

Flower gum peach shells snow lotus seed stewed chicken soup

1, because I use the flower gum belongs to the thicker flower gum, so the flower gum out of the water, because the flower gum, although it is a good thing, but the itself is a very heavy fishy flavor, out of the water can be eliminated part of the fishy flavor, so that it is more integrated with the aroma of the chicken broth.

2, the chicken, tube bone out of water standby. Bones in soup, if you use the spine, Cantonese people think that for the more wet, generally prefer to use fan bone and tube bone, tube bone soup is more fragrant, but the tube bone soup will be more greasy, so the Cantonese people in general soup will prefer to like to use the fan bone, and my favorite is still the tube bone, eaters are not afraid of fat, right.

3, the jujube before using soak water to remove the core, and then all the materials into the casserole Chinese fire boiler for 3 hours. I like the old-fire soup, because the old-fire soup in the wok comes out of the aroma and ordinary rolling soup, crockpot soup, and pressure cooker soup are not the same, especially when boiled to about two and a half hours, the soup emanated from the aroma, people are full of anticipation, and then wait for more than a half an hour later, the soup is thick and fragrant.

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