Mainly produced in Shandong, rich in Dong 'e County, with a history of more than 2,000 years. Ejiao was first recorded in Shennong Herbal Classic, and was listed as the top grade.
According to the records of many ancient books, we can know that in ancient times, cowhide, donkey skin and other animal skins were used as raw materials for Ejiao. In the Tang Dynasty, people gradually found that donkey skin was better for making donkey-hide gelatin, so they switched to donkey skin, which is still in use today.
The simplest way to eat Ejiao
1, Ejiao Lycium Chicken Soup
Colla Corii Asini 30-50g, Lycium barbarum 1 5g, chicken1each. Remove hair and dirt from chicken, mash donkey-hide gelatin, and cook soup with medlar and chicken, and eat it several times.
2, Ejiao eight-treasure porridge
250g of glutinous rice, 50g of peanut, 50g of adzuki bean, 50g of rock sugar, 30g of lotus seed and coix seed, 0/0g of longan/kloc, and 0/5g of donkey-hide gelatin/kloc. Simmer the porridge for 90 minutes.
3, Ejiao boiled jujube
6 grams of donkey-hide gelatin, jujube 10, and appropriate amount of brown sugar. Boil jujube with water, mash donkey-hide gelatin and put it in a pot. After colla corii asini is dissolved, add brown sugar.