Hi everyone, I'm a fish glue lover. Diet health preservation is an important link and method of anti-aging and longevity, especially the elderly, to give full play to the role of diet health preservation, in order to achieve the purpose of anti-aging, anti-aging, prolonging life.
Fish gelatin contains a variety of marine active substances, which has a health care effect on middle-aged and elderly people. Today, I will recommend several fish gelatin recipes suitable for the elderly, which are easy to learn, meet daily health care, and can be made at home at any time.
Deer antler yam stew with fish gelatin
Materials (1 serving)
50g soaked fish gelatin, 30g pork keel, 50g pigeon meat, 5g deer antler velvet (sliced), 10g dried yam, 3 goji berries, 1 red date, salt to taste
method
1. Wash and cut the soaked fish gelatin; Soak dried yam in clean water to soften, wash and set aside.
2. Blanch the pork keel and pigeon meat to remove the blood and water, and fish out for later use.
3. Add pork keel, pigeon meat, deer antler velvet, red dates, yam and water to the saucepan, and then put it in a saucepan and simmer for 90 minutes.
4. Add fish gelatin and goji berries, simmer for 30 minutes, and finally add salt to taste.
Overlord Seahorse Fish Gum Soup
Materials (1 serving)
50 grams of soaked fish gelatin, 30 grams of pork keel, 1 chicken loin, 50 grams of royal pigeon, 2 seahorses (about 5 grams), 3 grams of halberd, 3 grams of astragalus, 2 grams of ginseng, 3 goji berries, 1 red date, glutinous rice, salt
method
1. Wash and cut the soaked fish gelatin into chunks and set aside.
2. Heat a ceramic non-stick frying pan, stir-fry glutinous rice and seahorse until fragrant, then remove the seahorse and remove the internal organs.
3. Put the pork keel, chicken loin, and royal pigeon into warm water, blanch to remove the blood water, and fish out for later use.
4. Add water to the stew cup, add pork keel, chicken loin, royal pigeon, seahorse, halberd, astragalus, ginseng, red dates, and then put it in a waterproof saucepan and simmer for 90 minutes.
5. Add fish maw and goji berries, simmer for 30 minutes, and finally add salt to taste.
Black fungus fresh yam fish gelatin chicken soup
Ingredients (3~4 servings)
160g soaked fish gelatin, 400g chicken, 100g fresh yam, 30g dried black fungus, 30g red dates, several slices of ginger, salt to taste
method
1. Wash and cut the soaked fish gelatin into chunks and set aside.
2. Peel the yam after washing, cut the hob block, and set aside; Soak the black fungus in clean water, scrub it clean and set aside.
3. Put the chicken in warm water, blanch to remove the blood water, slow cook over medium-low heat until the water in the pot is slightly bubbling to turn off the heat, take it out and wash it for later use.
4. Add water to a casserole, add yam, chicken, black fungus, red dates, ginger slices, mix well, cover well, bring to a boil over high heat, turn to low heat, and simmer for 90 minutes.
5. Remove the lid, add fish glue, cook for 30 minutes, add salt at the end, stir slightly until flavored.
Matsutake old chicken pot with fish glue
Ingredients (3~4 servings)
160 grams of soaked fish gelatin, 500 grams of old chicken, 15 grams of dried matsutake mushrooms, salt to taste
method
1. Wash and cut the soaked fish gelatin; Soak dried matsutake mushrooms in clean water until soft, wash and set aside.
2. After washing the old chicken, cut it into pieces, put it in warm water, blanch it to remove the blood water, and cook slowly over medium-low heat until the water in the pot bubbles slightly. Turn off the heat, remove and wash for later use.
3. Put the chicken and matsutake mushrooms in an electric casserole, add an appropriate amount of water, and simmer for 90 minutes.
4. Add fish gelatin and simmer for 30 minutes, add salt to taste.
Laba fish glue porridge
Materials (1 serving)
50g soaked fish gelatin, 10g red beans, 15g barley, 10g rice, 20g dried lotus seeds, 10g dried cinnamon round meat, 10g dried peanuts, 2 red dates, 25g glutinous rice, rock sugar to taste
method
1. Wash and cut the soaked fish gelatin into strips and set aside.
2. Soak dried lotus seeds and dried peanuts in water, remove the lotus heart, wash and set aside.
3. Add an appropriate amount of water to the pot, put all the ingredients except rock sugar to a boil, and simmer for 30 minutes.
4. Add rock sugar, stir until dissolved, and serve.
Black fish gelatin porridge
Materials (1 serving)
50 grams of soaked fish gelatin, 8 grams of seared shouwei, 40 grams of rice, 40 grams of brown rice, 5 grams of dried cinnamon round meat, some black sesame seeds, some rock sugar
method
1. Wash and cut the soaked fish gelatin.
2. Boil He Shou Wujia for 20 minutes.
3. Pour He Shou Wulian juice into a casserole, add rice, brown rice, add an appropriate amount of water, and bring to a boil over high heat.
4. Add fish maw and cinnamon balls and simmer for 30 minutes over medium heat.
5. Finally, add rock sugar to taste, sprinkle with black sesame seeds and serve.
Kelp chestnut fish gelatin soup
Ingredients (3~4 servings)
160g soaked fish gelatin, 500g pork ribs, 50g chestnuts, 30g dried kelp, salt to taste
method
1. Wash and cut the soaked fish gelatin into chunks and set aside.
2. Put the chestnuts in boiling water, wait for a while and then remove and peel; Soak the kelp in clean water, wash it and set aside.
3. After washing the ribs, chop them into pieces, blanch to remove blood and water, and fish them out for later use.
4. Put an appropriate amount of water in a casserole, add ribs, chestnuts and kelp, cover, bring to a boil over high heat, turn to low heat, and simmer for 60 minutes.
5. Remove the lid, add fish gelatin, cook for 30 minutes, add salt to taste.
Large bone loofah fish gelatin soup
Ingredients (3~4 servings)
160 grams of soaked fish gelatin, 500 grams of pork bones, 1 loofah, 30 grams of apricot abalone, 40 grams of dried black fungus, 30 grams of dried kelp, salt to taste
method
1. Wash and cut the soaked fish gelatin; Blanch the large pork bones for later use.
2. Wash the loofah and oyster mushrooms, slice them and set aside; Soak dried black fungus and dried kelp in clean water, wash and set aside.
3. Put the blanched bones in a pressure cooker, add cold water and press for 30 minutes.
4. After the pressure cooker is exhausted, open the lid, add loofah, oyster mushrooms, fungus and kelp, cook for 30 minutes, add salt to taste.
Postscript
Hello everyone, I am a fish glue lover, today's sharing is here, like my friends can forward to friends around Oh, like and follow to learn more about fish glue knowledge!