The whole solution of stewing original Jinsi shuzhan

The whole solution of stewing original Jinsi shuzhan

Introduction:

"Jinsi Yanzhan is my favorite. It's delicious when stewed. The taste is between soft and glutinous and crisp. It doesn't take long. A day or so from soaking to stewing is enough. "

Production steps:

Step 1: weighing: < br > take one or several swallow cups and weigh them.
This makes it easy to control the number of grams taken each time.

Step 2: foaming: < br > put it into water to start foaming.

Step 3: soak for a while and try to absorb water.

Step 4: continue to soak until Yanzhan distension is relatively large.

Step 5: soak for about 2 hours, tear the Yanzhan open, depending on personal preferences, you can tear the small point, stew more convenient. At this time, the Yanjiao part of Yanzhan has not been fully soaked and needs to be soaked for some more time.
At this time, you can remove some of the small hairs in the Yanzhan and change the water.

Step 6: after 6-8 hours, the Yanzhan is completely soaked. Put the soaked Yanzhan with water into the stewing cup to stew. Because the active ingredients in the bird's nest will be dissolved in water, so after changing the water, continue to soak the bird's nest water can be stewed together, oh, no need to change the water.

Step 7: half an hour later, the bird's nest will be stewed!
This time, nothing is put, just put the water stew, you can eat the natural flavor of bird's nest.

Step 8: after stewing, load the music button and eat it on an empty stomach every morning or evening.

Step 9: try Yanjiao. This part tastes crispy.

Materials required:

Swiftlet: 10g

Note: the mineral content of Jinsi Yanzhan is higher than that of baiyanzhan, so there is no need to blindly pursue Xueyan. After all, there are too many dyed blood swallows on the market, including some pharmacies, and some red blood swallows on sale, which are really hard to distinguish.

Production difficulty: simple

Technology: stewing

Production time: one day

Taste: Original