The Butterfly Gum (40-60pcs/lb) from the small size of Asahi Dragon Row is involved in this recipe
Step 2
Cleaning Fish Gum
After the Butterfly Gum is removed from the bag, it needs to be cleaned.
Because of the air-dried dust attached to the surface of the gum, rinse it with water first and then soak it in cold water for 24-48 hours.
The larger the gum, the longer the soaking time.
As the water soaks in, the gelatinous surface begins to soften and the attached dirt floats out.
Step 3
Boiling the Gumballs
After 24 hours of soaking, the Gumballs need to be boiled in boiling water at 90-100 degrees Celsius, the main purpose of which is to soften the Gumballs' internal parts thoroughly, and the time required for this step varies from 3-5 minutes depending on the size of the Gumballs.
How can I tell if I've been drinking?
Color: Boil-boil flowers will be white
Softness: Boil-boil flowers will be soft, and the ends of the flowers will naturally hang down when you pick them up with chopsticks.
Step 4
Cold soaking of the flower gums
Boiled flower gums, after cooling down, should be replaced with fresh water into the freezer to soak for another 2-3 days.
This step is the main step to improve the taste of the flower glue, cold water soaking under the collagen molecular reorganization, can increase the fiber Q elasticity and gelatin tension.
Soaking process, you can also add ginger slices to help remove the fishy flavor.
Step 5
Pig's feet and spine boil to remove blood, then put into boiling water, add other ingredients to change the slow-fire simmering 40 minutes can be.
After the soup is ready, put the soaked flower gum into the soup to boil.
Step 6
There are two ways of stewing, slow simmering over a gentle fire and fast cooking over a fierce fire, and each has its own characteristics:
Slow simmering over a gentle fire for about 30-40 minutes will enable the beneficial ingredients in the flower/fish glue to slowly melt into the soup so that the degree of absorption is the best! And the consistency of the soup will be greatly improved.
Fierce fire fast cooking, about 15 minutes can be eaten, you can feel the whole piece of flower glue thick gelatinous sticky teeth mouth feel, for gelatinous flavor preference of the people is a great happiness, but the degree of absorption compared to the slow simmering of the fire almost.
The stewing method we chose this time was to simmer on high heat for 5 minutes and then reduce the heat to low and slow for 15 minutes.
Step 7
Like sea cucumbers and other gelatinous ingredients, the freshness and flavor of flower gum depends on a good soup base! If the stock is well simmered, the gelatine is already exceptionally tasty when served in soup, and does not require additional seasoning other than salt.
Select the gelatinous more viscous beauty class flower glue (grouper glue, millet glue, butterfly glue, all kinds of North Sea glue, yellow flower glue, small gold dragon, bean nut glue, eel glue) can be.
Practice: flower gum cold water soaking until soft, jujube core cut small pieces, with wolfberries together with water to put a small fire to simmer for two hours, and then pour pure milk and rock sugar and then stewed together for 15 minutes.
Take an ice cube mold, put the stewed gelatin milk wolfberry jujube soup pour in, put the refrigerator fresh layer of condensation into the frozen can be eaten!
Flower gum and goji berry chicken soup flower gum and goji berry chicken soup: materials: 20g flower gum, chicken half, goji berries 10-15, ginger 10g, 4 spoons of cooking wine, salt.
Practice:
1. Wash the chicken clean of blood and water, chopped into cubes, and soak the flower gums in warm boiled water for 15 minutes.
2. Cut the ginger into slices, add the right amount of water in the pot, pour in the chopped chicken and soaked flower gum.
3. Add cooking wine and cook on medium heat for about 1 hour, then add wolfberries and cook for about 15 minutes.
4. Finally, add salt and other seasonings to taste.
Note: You can sprinkle chopped green onion appropriately to make it more beautiful.
Flower Maw and Cordyceps Flower in Chicken SoupFlower Maw and Cordyceps Flower in Chicken Soup: Ingredients: 20g of Flower Maw, 35g of Cordyceps Flower, 4 slices of Ginger, half of Chicken, 3-5g of Salt, 4 tablespoons of Cooking Wine, and one Carrot.
Practice:
1. Clean and soak the flower gums in warm boiled water for 30 minutes.
2. Wash the chicken and cut it into cubes, fill a small pot with a proper amount of water and cooking wine, simmer it for about 20 minutes on low heat and remove the water properly.
3. Wash and cut the ginger into slices, and wash and cut the carrots into cubes.
4. Cut the ginger slices, carrots into the state government, add cooking wine, salt to taste.
5. Then simmer with the fire until 1.5 hours can be.