Stewed Hashima with Peach Gum Snow Swallow
1.
Soak the snow clams, peach gum, and snow swallows in pure water for about 15 hours respectively, and drain them for later use (for soaking and removing the smell of snow clams, please follow me, check another post and article for it)
2.
Similarly, the three materials are blanched separately, snow clams are blanched for about 5 minutes, and peach gum and snow swallows are blanched for 1 minute.
3.
Add medlar and rock sugar into the stew pot
4.
Bring to a boil, simmer over medium heat for 45 minutes (this time the soaking is a bit too much, and it simmered for two cups)
5.
Finally, add some edible rose petals, which is not only beautiful, but also enhances the flavor
6.
I feel beautiful after eating n(*≧▽≦*)n
Tips:
1. Choose a special-grade line oil, which is dry enough, has a high foaming rate, no impurities, and has no fishy smell itself, which is convenient and healthy.
2. To ensure the soaking rate of snow clams, you must use pure water, preferably more than 12 hours, but it should not be too long. If the snow clams are soaked for too long, they will not be strong enough to affect the taste; in addition, adding ginger and lemon slices is also a must The best way to remove fishery is to change the water 1-2 times.
3. Add ginger slices and blanch it in boiling water. Not only can the fishy smell be basically removed, but also the smooth taste can be maintained.
4. Snow clams, snow swallows, and peach gum are all good tonics, and the high-quality foaming rate is also very high, so you need to take a moderate amount each time, not suitable for eating too much at a time
5. Hashima that is stewed more at one time can be put in a fresh-keeping box, put in the refrigerator and eaten next time, but it is best to keep it for no more than two days
