In fact, compared with the practice of flower glue, soaking flower glue is a matter that takes longer and requires more skill and patience. Basically, as long as the flower glue is made, just put it in when stewing. So let's talk about how to soak hair gel first, and then introduce the practice of hair gel, and whether it is really as nutritious as some businesses say.
There are two common methods for soaking hair glue: steaming and boiling:
(1) Steaming method: spread a plate with onion and ginger and pour some cooking wine, then put the flower glue on it and steam it in a steamer for about 15 to 20 minutes. This time is hard to say, mainly depends on the size and thickness of the fish glue, and it is enough to steam until the fish glue becomes soft. After the steamed fish glue is taken out, put it into ice water, and then put it into the refrigerator, and it will be almost soaked at low temperature for one night. Finally, cut off the soaked gum, remove oil stains and blood stains, and you can cook what you want.
(2) Cooking method: put ginger slices in clear water, then put the glue in, and put it in the refrigerator for a night. The next day, the flower glue is fished out to remove grease impurities, add some onions and ginger into the pot, and add water to start cooking. This time doesn't take too long, and the flame can be turned off when the flower glue is curled. Put the fished glue into cold water to cool down, then change the water and put it in the refrigerator to continue foaming at low temperature. Basically, it will be almost soaked in a few hours at most, and it can be used for cooking after checking again to remove residual oil and blood stains.
(The foaming time of the flower gum mainly depends on the size of the head, but whether it is steamed or boiled, it is best to cool the flower gum after high temperature treatment with cold water, otherwise the gum will be precipitated in large quantities, and the taste will not be so good.)
Stewed chicken with huajiao
Cleaning chicken, cutting into pieces, blanching to remove blood foam dirt, and draining for later use; Heat oil in a wok to saute ginger slices, then fry chicken until the surface moisture is evaporated and slightly browned; Cook some rice wine, add a few pepper grains, stir fry briefly, and move all into the stew pot; Add gelatin, add water and stew for more than half an hour 1 month, and finally add salt to taste. (If you want a golden and rich soup, you can prepare a pumpkin, steam it until it is soft, or "ding" it in the microwave oven, and beat it into a paste and add it.)
Put the soaked flower gum with milk in a stew pot, then add red dates or red beans, and if it is sensitive to the fishy smell, add a piece of ginger (in fact, as long as it is handled well when it is soaked, the little flower gum which is basically used to stew this dessert will not have any fishy smell), then put it in a pot and stew it for about 2 hours. Basically, the stewed milk with flower gum is finished. You can eat it after taking it out, and choose whether to add sugar according to your own taste. You can also put it in the refrigerator after cooling, and take it out like jelly and pudding.
Finally, I'll talk about the nutrition of flower gum. First of all, I also think that flower gum is a very delicious food. It is a good food experience to cook a little flower gum from time to time if you have patience, but its nutritional value is really not so good. Generally, we can see the introduction about the flower glue: "It contains a lot of high-grade collagen, vitamins and minerals, with protein content as high as 84% and fat content less than 1%, so it is a very high-quality food and nourishing holy product." Wait a minute.
Among them, the saying that flower glue contains "advanced collagen" is a standard.
Marketing coinage
To put it simply, this is "fudge". Although there are many sources of collagen, there is no such thing as "advanced" or "low-grade", and collagen itself is not a high-quality protein. No matter whether it is advanced or spiral collagen, it will be decomposed into amino acids as long as it is eaten by people, and the amino acids that make up collagen are a large number of non-essential amino acids, which can be transformed and synthesized by people themselves.
It doesn't need to be supplemented, and even if it is supplemented, it won't be good.
Eating too much will also increase the burden on the kidneys.
Therefore, the content of eight amino acids necessary for human body in gelatin is very low, among which tryptophan necessary for human body is completely absent from collagen. Moreover, the minerals and vitamins in the flower gum are also very common, and the content is not high. The most prominent nutritional index of lac is that the protein content of dried products is as high as 84% or more, but most of them are collagen. As we explained earlier, this is not a high-quality protein source.
Therefore, although flower gum is a very delicious food, its nutritional value is really not high. However, nutrition in food culture is only a part of it, not the only one. If you feel delicious and like this taste, you should eat it once in a while, but if you just hear people say that you have eaten "tonic", "health preservation" and "efficacy", for these purposes, you should think rationally.