Milk Lily Stewed Flower Gum (with Steaming and Soaking Skills)
1.
Prepare the flower maw.
2.
You need a container with no oil at all to put in pure water and soak the flower gum for 12 to 15 hours; after 10 hours of soaking, the flower gum is still hard but the color will turn white;
3.
Prepare a pot without oil, add purified water, ginger and green onions, and then put the flower maw into the pot; just steam it until it crimps. (You can put some cooking wine in the pot to remove the fishy smell, take out the flower gum and rinse with cold water)
4.
Put the taken out flower maw into a fresh-keeping box, put it in purified water, and leave it in the refrigerator overnight. Put the extra in the refrigerator and change the water every day.
5.
Cut the flower maw into pieces and put it in a stew pot with the lily; add about seven to eight cents full of Deyun milk and simmer for an hour;
6.
When it's almost ready, add rock sugar and simmer it~!
Tips:
1. Fish gelatin has a fishy smell, and sometimes the swelling cannot be completely removed. Blanch the water before cooking to remove the fishy smell.
2. The steaming time should not be too long
3. Because the gelatin of isinglass is heavier, it prevents the gelatin from sticking to the bottom when simmering. When a large amount of processing is encountered, a bamboo mat can be placed on the bottom of the pot.
4. It is not suitable for long-term frozen storage.
)
)
)
)
)
)
