"Ocean ginseng" flower gum how to bubble hair? What are the common ways to eat?

Flower gum, that is, fish belly, is the dried product of all kinds of fish swim bladder, which is famous for its rich colloid. It is rich in protein and colloid, which can nourish yin, strengthen kidney and nourish essence, which can quickly eliminate fatigue and help to heal the wounds of surgical patients. How does that flower gum bubble hair? What are the common ways to eat flower gum?

First, flower gum how to bubble hair?

Flower gum is actually the dried product of fish fat, also known as fish belly and fish gum. It has been one of the four major supplements in China since ancient times. The belly in "abalone ginseng wing belly" is called flower gum. Flower gum is rich in colloid and protein, which can nourish yin, strengthen kidney, nourish stomach, nourish beauty and promote wound healing.

Generally, the flower gum bought is practical information and must be soaked before cooking. We can use a clean, large container, soak the flower gum in cold water for one night, then cook it in spring onion and ginger water for about 20 minutes, wash it out, soak it in cold water and set aside, then stew and cook.

There are two methods of flower gel bubble hair: oil hair and water method. Thick fish belly can be done in both ways, while thin fish belly, water hair is easy to rot, it is better to use oil hair.

1. Greasy hair

Put the pan on fire, add oil, heat 30% of the oil, put the fish belly to be soft, cut it and put it in the oil pan, press it with a spoon and deep-fry it. See the fish belly bubble turn over and fry; if the oil temperature rises, you can put the pot under; after the oil temperature drops, and then end on fire, repeatedly fire. The length of frying time can be determined according to the quality of fish belly. The frying time of thick material is a little longer, while that of thin material is shorter. Do not fry at high temperature in case the skin and flesh are impenetrable.

The standard of deep-fried fish belly: the oil in the pot is not turned, the fish belly is broken as soon as it is patted, and the cross section is spongy. Put the fried fish belly in a basin, first press it with something, then pour in boiling water to make it soft, then fish it out and squeeze out the water.

2. Watery hair

The soaking time depends on the thickness of the flower gum, the thick soaking time is longer, the thin soaking time is shorter, generally speaking, the soaking time is 5 to 10 hours. Because the flower gum has a little oily and fishy smell, it has to fly water after soaking. Pour water into the pot, put sliced ginger, turn the water to a low heat, put in the soaked flower gum, pick it up for about half a minute, rinse with water, squeeze out the water, and soak in clean water for use.

After soaking in water, the flower gum becomes very big, the flower gum after baking water becomes very weak, and the flower gum after cooking will shrink. These phenomena are normal. Because the flower gum absorbs enough water when it is immersed in water, it becomes bigger, and the water flows out when cooking, so it becomes smaller and thinner, to maintain its big shape, and to add alkali water (which is why it is so thick in the supermarket), but this is not healthy.

Second, the common eating methods of flower gum

The best way to eat flower gum is to stew it and eat it alone. Generally speaking, children and the elderly are suitable to use rice porridge with flower gum. Young people are suitable for the simplest rock candy flower gum, or with some fruit and plant protein drinks. Recent studies have found that eating pineapple with flower gum can promote the decomposition and absorption of protein. Flower gum common eating methods are Hua Jiao Huai Shan Buyuan Tang, red jujube stewed flower gum, milk lily stewed flower gum.

1. Hua Jiao Huai Shan Buyuan Tang

Need ingredients for flower gum, Huai yam, Polygonatum odoratum, jujube, barley, ribs, salt. Chop the ribs into small pieces and bring to the boil with water for 3 to 5 minutes. After boiling, pour out the water. Rinse again with clean water and set aside. Soak the flower gum in clear water for 20 minutes in advance. Put a few slices of ginger in the water to remove the fishy smell. Take out the other materials in the soup bag, soak for 5 minutes, clean them, put them into the soup pot together with ribs and flower gum, and add the right amount of water. Boil the soup over high heat, then simmer over low heat for two hours and add the right amount of salt to season.

2. Stewed flower gum with milk lily

Soak the flower gum alternately in warm and cold water for more than 20 hours, cook in boiling water for a while, then rinse (that is, "boiled water"), or stir-fry in wok with a little oil for a while, then rinse with clean water; soak the lily, first put the flower gum and lily into the stew cup, add 250ml cold boiled water (about a bowl), simmer for about two and a half hours, then add milk and rock sugar to simmer for a while.

3. Braised Mushrooms in Abalone Sauce buckle flower glue

Soak the mushrooms in warm water and remove the stalks, wash and remove water into a stew cup, add soup, seasoning, chicken oil, sliced ginger and scallion strips and steam and simmer for 1 hour. Boil the flower gum in warm water and cut it into pieces for use. Then cook the broccoli soup in the middle of the plate, keep the gum and mushrooms intact around the broccoli, sprinkle with abalone sauce and serve.