7 Large Collagen Recipes
1, Pickle chicken legs
A pound of chicken paws, a bag of wild pepper, a little red pepper, a little salt, sweet and sour amount.
Cut the chicken claws into two pieces of water and cook for 10 minutes. Remove the cold water and cool it. Add wild pepper and all seasonings together and add appropriate amount of water to boil and let cool.
Remove the chicken claws and put them in the pickled pepper sauce. It can be eaten within a few hours after being soaked, and can be stored in a cool box in the summer to have a better taste.
2, braised pork skin stew small potatoes
Pork skin 400g, small potatoes 800g, pork 300g, oil amount, salt amount, red sharp pepper 5, cinnamon 2nd, aniseed 2nd, pepper 30, scallion amount, ginger 4 pieces, soy sauce 5ml, chicken essence 3g, sugar 5g, soy sauce 15ml, homemade wine 10ml
Small potatoes do not peel clean. Wash the pork skin and shave the long section, pork slices, scallions, ginger slices, pepper, cinnamon, aniseed, and peppercorns. The skin was scolded by water. Sauces are prepared with various seasonings.
Put about 20ml of oil in the pot, heat it and put it in small potatoes and fry golden brown. Add sharp pepper, scallion, ginger, cinnamon, aniseed, pepper stir fry scent. Put in the pork skin segment, stir fry the meat and pour red wine. Pour in soy sauce, soy sauce.
Pour hot water into potatoes. After boiling, add rock sugar. Slow-burn for 30 minutes with a small fire. Put the oyster sauce before the pan and dry the soup in the pan.
3, purple sweet potato tremella
Tremella 100g, fresh lily 50g, purple sweet potato 100g, crystal sugar 50g.
Wash the white fungus with water to remove the yellow part of the root and tear it into small pieces. Lily opened and washed. Prepare the required rock sugar. Purple sweet potato peeled and steamed spare.
Add boiling water to the pot and put it in the white fungus until it's out of the gel (about 40-60 minutes on low heat). Add the steamed purple sweet potato after the white fungus is out of the gum 7) Add the rock sugar to flavor 8) Add the fresh lily finally, continue to cook till the lily is soft and rotten.
Gelatins used for gel soft sweets usually contain agar, gelatin, pectin, konjac glucomannan and starch. Sometimes they also add sugar microcrystals or bubble bodies, fruit sauce or chips. These can be used as dispersing phases, thus forming different polyphase dispersions of gel candy, resulting in obvious differences in the texture, aroma and taste of gelatin candy. Form different varieties and styles
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