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 glue is ready, 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 foaming hair gel: steaming and boiling:
(1) steaming method: spread a plate with scallion and ginger, pour some cooking wine, then put the flower glue on it, and steam it in a steamer for about 15 to 20 minutes. It's hard to say at this time, mainly depending on the size and thickness of the fish glue, and steaming until the fish glue becomes soft. Take out the steamed fish glue, put it in ice water, then put it in the refrigerator, and soak it at low temperature for one night. Finally, cut off the soaked chewing gum, remove oil stains and blood stains, and you can make what you want.
(2) Cooking method: Put the ginger slices into clear water, then put the glue into the refrigerator for one night. The next day, take out the flower glue to remove grease impurities, put some onions and ginger in the pot, and add water to start cooking. This time should not be too long. Just take the film and turn off the fire. Put the glue in cold water to cool, then change the water and put it in the refrigerator to continue foaming at low temperature. Basically, it will be soaked in a few hours at most, and it can be used for cooking after checking again to remove residual oil stains 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 it with cold water after high-temperature treatment, otherwise the gum will precipitate in large quantities and the taste will not be so good. )
Hua Jiao stew chicken
Clean chicken, cut into pieces, blanch to remove blood and dirt, and drain for later use; Heat oil in a wok, saute ginger slices, and then fry chicken until the surface moisture evaporates and turns slightly brown; Cook some rice wine, add some pepper, stir fry simply, and move all into the stew pot; Add gelatin, stew in water for more than 1.5 hours, and finally season with salt. If you want a golden soup, you can prepare a pumpkin, steam it until it is soft, or "sting" it in the microwave oven and paste it before adding it. )
Put the soaked flower gum and milk in a stew pot, then add red dates or red beans, and if it is sensitive to the fishy smell, add a slice of ginger (in fact, as long as it is well processed when soaking, the little flower gum used for stewing this dessert will not have any fishy smell), and then put it in a stew pot for about 2 hours. Basically, the gelatin milk stew is finished. You can eat it out and choose whether to add sugar according to your own taste. You can also cool it and put it in the refrigerator and take it out like jelly and pudding.
Finally, let me talk about the nutrition of flower gum. First of all, I also think that gelatin is a very delicious food. It is a good food experience to cook a little gum from time to time if you are patient, but its nutritional value is really not that good. Generally, you can see the introduction of Huajiao: "It contains a lot of advanced collagen, vitamins and minerals, with protein content as high as 84% and fat content less than 1%. It is a very high-quality food and nourishing sacred product. " Wait a minute.
Among them, the saying that flower gum contains "advanced collagen" is a standard.
Marketing coinage
Simply put, this is "fudge". Although there are many sources of collagen, there is no distinction between "high-grade" and "low-grade", and collagen itself is not a high-quality protein. Whether it is high-grade or spiral collagen, as long as it is eaten by people, it will be decomposed into amino acids, 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.
There is no need to make up, even if it is made up, it will not be good.
Eating too much will also increase the burden on the kidneys.
Therefore, the content of eight essential amino acids in gelatin is very low, and tryptophan, which is essential for human body, is completely absent in collagen. Moreover, minerals and vitamins in flower gum are also common, and the content is not high. The most prominent nutritional index of lac is that the protein content of dried products is over 84%, but most of them are collagen. As we explained before, this is not a high-quality protein source.
Therefore, although gelatin is a 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 think it's delicious and like the taste, eat it once in a while, but if you just hear people say that you have eaten "tonic", "health preservation" and "efficacy", you should think rationally for these purposes.