功效 :
妊娠和產後進食,幫助外科手術病人傷口復原,幫助軟骨組織的修補。
For:
Beauty, Pregnancy and Postpartum, Helpful after surgery, and Bone fracture.
不宜 :
消化不良、胃痛、胃脹 皮膚過敏者
Not suitable:
People with Indigestion, stomachache, bloating, skin allergies
時間 : 2 小時
Cooking Time: 2 hours
詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/M74jg5r5llM
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材料3 人 - Ingredients for 3 people:
1 隻 ( 69g ) 花膠 Dried Fish Maw
半隻 雞 Half Chicken
210 g 豬展骨 Pork Shank Bone
20g福建 乾白蓮子 Fujian Dried White Lotus Seeds
9 g 乾百合Dried Edible lily
36 g 海竹頭Dried Yuzhu Head
30 g 淮山Dried yam
5片 (slices) 薑 ginger
2 條 蔥 green onions
3公升 (Liters) 清水 Water
方法 - Method:
1. 先浸泡百合。
Soak the Edible lily first
2. 3片 薑,2條 蔥,放入熱水中。加花膠,煮 10 分鐘至軟身。
Place 3 slices ginger, 2 green onions in boiling water. Then Dried fish maw in. Cook for 10 minutes until soft
3. 花膠用凍水沖沖。
Wash the fish maw in running water
4. 豬展骨汆水。
Wash Pork bones in boiling water
5. 清水加海竹頭、淮山、蓮子。轉大火。
Put the Dried Yuzhu head, yam, Lotus Seeds in 3Lcold water. Turn to high heat
6. 沸騰後,放入豬展骨、2 片薑片、花膠、百合。
After boiling, then pork bones, 2 slices ginger, Fish maw, Edible lily.
7. 10分鐘後放入雞,轉中火。
Add chicken after 10 minutes. Turn to medium heat
8. 煮大約2小時。待花膠軟身,淮山通透。熄火。
Cook for 2 hours. When Fish Maw is soft, the yam become transparent. Fire off
9. 留煲, 約10分鐘。
Leave in the pot for about 10 minutes
參考影片 Refer to :
湯水篇|潤肺湯水: 清補涼 (Eng Sub) - Ching Po Leung Soup
https://youtu.be/fYnatxPjvlE
https://www.facebook.com/Smallhousecooking/posts/137359067764246
湯水篇|海參清補涼湯 膠原疍白質 海中青瓜 清補涼料另一煮法 (Eng Sub) - Collagen: Sea Cucumber Soup with ching po leung basic
https://youtu.be/7ROD8mmXe3o
https://www.facebook.com/Smallhousecooking/posts/152995536200599
花膠
有“海洋人參”之譽,是巨型魚肚,由大型海魚的魚鰾所製煉而成,是中國人經常食到鮑參翅肚中的「肚」。
主要來源 : 印度、巴基斯坦、巴西、東南亞及印度洋等地 。
花膠主要成分是高級膠原蛋白、骨膠原等,及少量礦物質和鐵質。其蛋白質含量高達84.2%,脂肪僅為0.2%,是理想的高蛋白低脂肪的健康食品。
Fish Maw
is known as the "marine ginseng", from large marine fish.
Main sources: India, Pakistan, Brazil, Southeast Asia and the Indian Ocean.
The main components are high-grade collagen, bone collagen, etc., and a small amount of minerals and iron. The protein content is as high as 84.2%, and the fat is only 0.2%. It is an ideal healthy food with high protein and low fat.
花膠首要有厚度,煲起不腥不潺和不溶化,食落粘滑又爽口,才算極品;一般品質多數用來熬湯,品質高者亦可用來做成菜式。
傳統認為花膠有療傷止血、固本培元作用,適合體質體虛力弱、大病初癒、手術後、產前及產後服用。
Thickness is the main standard of good quality.
Highest quality: Not fishy, gurgling, and not melting when it is boiled. Sticky and refreshing when eaten. Used for dishes.
The general quality is mostly for soup.
Traditionally, it is believed that fish maw has the effects of healing, hemostasis, and strengthening the body, and it is suitable for physical weakness, initial recovery from serious illness, after surgery, prenatal and postnatal use.
魚肚及花膠兩者其實同為魚的魚鰾,花膠和魚肚的分別 :
1. 花膠 : 由昂貴魚鰾, 經過生曬、脫水過程,當中蘊含大量膠質,我們稱之為花膠 。
頂級花膠排名依次是:金錢鰵魚膠(黃唇魚)、鰵魚膠(大鰵魚)、白花膠(大白花魚)、黃鱘膠(鱘魚)、黃花膠(非洲鱸魚)、門鱔膠、(大門鱔)、鱔肚、鴨泡肚(淡水鱸魚)、紮膠(海鱸魚)等。白花膠通常是指以巨大的鱘魚、鰉魚和大黃花魚的魚鰾所製成。
金錢鰵魚膠是魚膠之王,非常罕見,一般都被當做收藏品,這種魚常年躲在深海洞裡,不吃魚餌,再加上數量稀少,很難捕撈。
2. 魚肚 : 普通魚的魚鰾給曬乾後,沒有太多膠質
There are two types of Fish maw in Chinese dishes,
1. Dried Fish maw: The maw of expensive fish undergoes various complex drying and dehydration processes, which contain a lot of collagen, which we call it Dried fish maw.
The top ranking in order are from: Bahaba taipingensis, Cuja bola, Large Croaker , Sturgeon, Conger-pikeeel , Perch, sea bass, etc.
White fish maw is from giant sturgeon, catfish and large yellow croaker.
The maw from Bahaba taipingensis fish is at highest level. As this fish does not eat bait, and rare.
2. fish belly: The maw of ordinary fish is dried without too much collagen.
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