Flower gum, or fish maw, is a dried product of various swim bladders, which is famous for its rich gum, also known as flower gum. Glue, also called fish maw, is made by cutting fish maw and drying it. It is rich in protein, gum and so on. Nourishing yin by dietotherapy, strengthening kidney and nourishing essence can quickly eliminate fatigue and help surgical patients heal wounds. Hua Jiao is not only a famous banquet dish, but also has considerable nourishing function and medicinal value. According to Compendium of Materia Medica, Hua Jiao can tonify kidney and replenish essence, nourish tendons and veins, treat nocturnal emission due to kidney deficiency, and treat postpartum wind spasm. Hua Jiao is rich in protein and gum, which has the functions of yin beauty, tonifying blood and kidney, and strengthening the body. The waist and knees are sore and soft, which is most suitable for regular consumption.
Women will grow old if they don't repair-stewed chicken soup with peanuts, peaches and snow lotus
Ingredients: half a flying chicken in bamboo forest, one catty of bone, two large flower gums, 5g of peach gum, snow lotus seeds 10g, ginger yaozhu 15g, rattlesnake 1 slice, 5g of yam, 4 red dates and a little medlar.
Practice of Stewing Chicken Soup with Flower Gum, Peach Gum and Snow Lotus
1. Because the chewing gum I use is sticky, I need to drain it, because although it is a good thing, it has a heavy fishy smell, and the effluent can remove part of the fishy smell and make it more integrated with the taste of chicken soup.
2. Remove the chicken and bone and blanch it for later use. Soup is made of bones. If it is made of spine, Guangdong people think it is wet. Generally speaking, they prefer to use fan bones and tube bones, which are more fragrant, but the tube bones will be greasy, so Cantonese people generally prefer to use fan bones when making soup, but I like tube bones best, and I am not afraid of being fat.
3. Before use, soak the red dates in water to remove the core, and then put all the materials in a casserole for 3 hours. I like old fire soup very much, because the taste of casserole old fire soup is different from ordinary boiled soup, stew soup and pressure cooker soup, especially when it is cooked for about two and a half hours, the taste in the soup is full of expectations, and after waiting for more than half an hour, the soup is thick and fragrant.
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