Rose Flower Gum Stewed Milk

Rose Flower Gum Stewed Milk

1. Soak the flower gum in clean water for 24 hours

2. Fill the soup pot with water, add ginger slices and boil, then add the soaked flower gum

3. Cover the lid, turn to low heat and cook for 20 minutes, do not open the lid, turn off the heat, simmer the flower maw in the pot until it cools naturally

4. Strain the boiled flower gum and rinse with cold water

5. Cut the flower glue into small pieces

6. Put it in the stewing pot, add rock sugar

7. Pour milk in the stewing pot

8. Cover the lid of the stewing pot and put it in a steamer that has been steamed

9. Cover the pot, boil on high heat and turn to low heat, and simmer for 1 hour

10. After taking it out, stir evenly and add the dried rose flowers to soak and open.

Tips:

1. Ingredients such as Yan, abalone, wing belly and abalone have long soaking time and exquisite production, so they have higher requirements for water quality. Generally, it is best to use purified water or weakly alkaline water for soaking and stewing. Now domestic tap water The quality is not up to this requirement, so either buy bottled water or, like me, use a water filter to filter the water. After filtration, it can effectively improve the quality of tap water, reduce chlorine, scale, impurities and heavy metals, which is great for personal health. It is beneficial, and at the same time, it greatly improves the taste of food or drink;
2. Dried flower gum is not easy to soak, so it must be soaked in cold water for 24 hours, and then boiled in boiling water. After boiling, it must be simmered until soft, and then water to remove impurities and peculiar smell;
3. The fish maw itself has a strong fishy smell, so add ginger to remove the fishy smell when cooking.