Does New Zealand Lingfish Gelatin Work

New Zealand Ling Fish Gelatin is also New Zealand Cod Gelatin, the gelatin meat of this gelatin is the most obvious foaming effect among the various varieties of fish gelatin, and the gelatin rarely has a big performance when foaming, and the cod gelatin can become two or three times larger after soaking, showing the phenomenon of thick gum meat. Cod gelatin moistens the lungs and stomach, and also has a conditioning effect on people with weak spleen and stomach, due to the high gum content and high gum quality, it is also very good for enhancing the elasticity and toughness, and the fishy smell of cod gelatin can be said to be almost none. You can find a company called public food supplement on the Internet, such as **, this family's fish gelatin is the original product at home and abroad, the cost performance is very high, you can save a lot of money with them to take fish gelatin, they will also teach you how to eat, what is the effect of eating, how to store.

Ling Fish belongs to the foaming effect is good, that is, there are many shipments, but for the people who eat it, it is average, and the gelatin is very undelicious and nutritious....

New Zealand ling fish is wild deep-sea fish maw, and New Zealand is the world's closest country to Antarctica, the sea is pure, different from the domestic artificial fish maw, New Zealand wild deep-sea cod maw is a very good kind of fish maw, you will know if you have eaten it, don't talk nonsense if you haven't eaten it.

Lingfish, cod maw, in addition to New Zealand, Mexico and Argentina also have it, but the appearance is different, New Zealand's cod maw is yellowish in its natural state, and Mexico's and Argentina's cod maw is dark red or even black in its natural state. In terms of quality, the difference between these origins of cod gelatin is not big, the bigger the same variety, the better, but since the beginning of the year before the New Zealand cod gelatin has been hyped up commercially, ** all the way to Li Pai imitation high, and even in some places the price of which fiber is greatly exceeded the red mouth, at present** is still in turmoil, its cost performance is not high, but the Mexican cod gelatin has begun to show its high cost performance in the past six months. You can find a name called public food supplement on the Internet, this family's fish gelatin is the original product of domestic and foreign origin, the cost performance is very high, you can save a lot of money with them to take fish gelatin, they will also teach you how to eat, what is the effect of eating, how to store.

Ling Fish belongs to the foaming effect is good, that is, there are many shipments, but for the people who eat it, it is average, and the gelatin is very undelicious and nutritious....

The most basic effect of fish gelatin is to supplement collagen, beauty and skin care, regulate the stomach, nourish blood and enhance resistance, etc., but these are basically fish gelatin, but fish gelatin variety, size, year and other aspects are different, the effect is different, and it is also very different.

Under normal circumstances, the best of fish gelatin reflects the level of its efficacy, which needs us to choose according to our own situation, do not choose the most expensive only choose the most suitable is the best, in the case of their own economic situation, choose the best fish gelatin within the economic range, after all, you get what you pay for, hundreds of dollars and tens of thousands of fish gelatin, the effect is more than a little worse.

Often eat fish maw can achieve the effect of ruddy complexion, so that ** restore ruddy and shiny, refuse to be a yellow-faced woman, beauty and skin care is the effect that needs to be adhered to for a long time, not immediate, if it is an immediate beauty product, then I believe you also know how many additives are added in your heart.

Fish maw skin care belongs to the category of dietary therapy, it is a nourishment from the inside out, and it does require patience to insist on eating to have obvious results, some of the highest fish maw, you can see very good results in about a week, and the general public's fish maw, within 15 to 30 days, you can feel the obvious improvement it brings to **.

It should be said that the ingredient labeling of New Zealand fish gelatin is relatively real.

For example, 1000mg is indeed 1000mg, and it can be said whether there is 100mg in China, and some simply do not, but some vitamins.

If the domestic fish gelatin contains very little ingredients, it is natural to feel that the effect is not good.

New Zealand fish gelatin is not necessarily better than domestic fish gelatin. The main thing is to see what variety is compared with what variety. And even if it is the same kind of fish gelatin, if the size is different from the old and new, the quality is not the same.

The quality of fish gelatin is determined by factors such as new and old, origin, size, male and female, color, dryness and so on. Therefore, it cannot be generalized, but must be analyzed in detail.

If the normal manufacturer produces it, it must not be there.

It depends on whether you have encountered that kind of thing when you are drying it in the area, and if you don't, it won't.

Material: 8 Australian fish maw tubes.

Half a black chicken 500 grams.

10 Qingyuan shiitake mushrooms.

Scallop 6 grains.

Codonopsis 1 root.

1 Dendrobium root.

Red dates 5 pieces.

Poria cocos A small handful.

Goji berries A small handful.

Sliced ginger Several slices.

The practice of stewed fish maw with black chicken scallops.

There are many shops in Australia that sell abalone wings.

This one in Australia is sensitive fish gelatin. After eating, I feel that next time I still have to buy New Zealand Ling Fish Maw, which should be the best in the world.

The scallop is still good.

Note that the key point of soaking fish maw is not to get oil in the utensils and water, so that the fish maw will drain away.

After 12 hours of soaking, it has been soaked a little.

When boiling a pot of water, add fish maw soaked in water and two pieces of ginger to remove the smell, and add a little cooking wine. Cook for 2-3 minutes, turn off the heat, cover and continue to soak for 8 hours. After the water is cold, put it in the refrigerator and freeze for a few hours.

Therefore, it is still more troublesome to eat fish maw, because it basically takes 24 hours to soak it.

This is how the fish maw looks when it is completely soaked. Scallops also have to be twice as large.

Cut pieces. Don't be too small.

Because soup is often cooked, soup herbs are always available.

In this step, except for ginger slices to remove the smell and red dates to enhance the flavor, the rest of the medicinal materials are not necessary, and it doesn't matter if you have them at home.

I use an electric casserole, the kind that simmers and simmers for 4 hours. Put black chicken, ginger slices and boilable herbs such as Codonopsis, Poria cocos and Dendrobium in the casserole, pour in the boiling water and simmer for two hours.

Add the remaining ingredients (fish maw, shiitake mushrooms, lilies, goji berries, red dates) and continue to simmer for two hours.

Finally, add salt and monosodium glutamate to complete It is full of gelatin, and the mouth is sticky after drinking, and you will not feel fishy. The texture of the soup has a feeling that it is not thickened, but it feels like it has been thickened.

If you like coriander, add some green onions and coriander

Tip: Different cooking methods take different amounts of time. The maximum heat of the slow cooker I use is only slightly boiling, so the ingredients are not overcooked over time. If you are simmering over an open flame, it does not take 4 hours to take as long, usually about 2-2 and a half hours is enough, please observe the state of the ingredients at any time.

In addition, it should be noted that if you simmer over an open fire, don't put the fish maw too early, about 40 minutes before the pot, the fish maw will boil and melt if you put it early.