Glue, also called fish belly, is made from the swim bladder of large fish (the organ that controls the ups and downs of fish). In some Asian countries, including Chinese food, it is used as cooking material. General quality is mainly used to add stew to enhance the taste and viscosity, and high quality can also be used for cooking.
Collagen is mainly composed of advanced collagen, vitamins and trace elements such as zinc, calcium, iron and selenium. Its protein content is as high as 84.2%, and its fat is only 0.2%. It is an ideal food with high protein and low fat.
Selection and storage of shellac
1. Generally, when choosing glue, you can take photos under the lamp. If the glue is translucent, it means the quality is good. It is recommended to choose a thick one with no blood on the surface, no odor and no flower heart.
Flower glue is thick and fat, shaped like a saddle, with a V-shaped pattern on its surface. Like Pu 'er tea, the older it is, the more expensive it is. The darker the color of the glue, the older it gets.
2. Don't think hard when purchasing. The so-called flower heart refers to the overheating of the sun or baking heat during the drying process, which leads to the drying of the surface of the fish belly, but not the middle. After a long time, the middle of the fish stomach will become carrion, and it will stink when soaked in water.
It is suggested that the newly bought flower gum be dried before eating, so that the taste will be stronger. The longer the glue is stored, the more attractive it is. Regular exposure can also absorb the essence of the sun and the moon and refine the fragrance.