How to stew Ejiao most effectively, the correct way to cook Ejiao

Ejiao can be used to stew Ejiao rice wine and stew chicken juice.

Ingredients: 350g chicken

Seasoning: 3 slices of ginger, half a bowl of rice wine, 10g of ejiao

Steps: 1. Peel and wash the chicken and cut it into pieces, put it in a stew pot, take it out and cut it into small pieces; Prepare half a bowl of rice wine;

2. Then pour the rice wine into the chicken;

3. Add ejiao and ginger slices;

4. Put it in a pot and simmer for 2 hours;

After a few hours, you can stew a cup of delicious rice wine and chicken juice.

It's useless to stew it, ejiao is like eating eggs. Ejiao is just "boiled donkey skin". The main component of donkey skin is collagen, which lacks the essential tryptophan and is not a good protein**.

Generally speaking, Ejiao is boiled donkey skin, but the boiling process is a little more mysterious. The main component of donkey skin is collagen, which is partially hydrolyzed and purified after boiling.

Unfortunately, boiled pigskin, sheepskin, or cowhide can give similar collagen. This protein contains a lot of non-essential amino acids and lacks tryptophan, which is essential for the body.

Nutritionally, it cannot meet the body's demand for amino acids, is not a good protein**, is an inferior protein, and is only used as an additive in the food industry in most countries.

Like collagen, it is digested and broken down into free amino acids and peptides (composed of several amino acids) by proteases in the gastrointestinal tract, and when these broken down small molecules are absorbed and then recombined, there is no guarantee that the collagen we expect will be synthesized. Therefore, oral collagen is theoretically ineffective for cosmetology.

The correct way to do Ejiao is as follows:

1. The ejiao bought is generally lumpy, first break the ejiao through the bag, and then soak it in rice wine for three days, pay attention to the ratio of rice wine and ejiao if it is 1:1, and soak it softly.

2. Put the ejiao soaked in the good bab in the pot and boil, stirring while cooking, until the ejiao is all melted into liquid.

3. Crack the rock sugar, put it in the ejiao and stir together until the two are completely melted together.

4. Add longan, red dates and walnut flesh after the most friendly ear, stir well, add black sesame seeds, and continue to cook for 20 minutes.

5. You can eat it after cooking, or you can refrigerate it after cooling, and take it out and add an appropriate amount of warm boiled water to it when you eat it next time.

1.Gently crush the ejiao through the package. A good ejiao will crumble as soon as you knock it. Soak in 1:1 rice wine for 3 days. (If you grind Ejiao into powder and then soak it, half a day is enough) mainly to soak softly.

2.Put the soaked ejiao into a pot (it is waterproof) and stir while heating until all the ejiao is boiled into liquid. (about 30 minutes).

3.Add the crushed earth rock sugar, the rock sugar must be knocked to the broken point, it is difficult to melt. Stir and cook for about 40-50 minutes to dissolve.

4.After all the rock sugar is melted, add walnut meat and longan meat, stir well, see that it is evenly coated with ejiao liquid, add red date meat and stir well, then add black sesame seeds and stir well.

5.Stir while cooking, about 20 minutes later, then turn off the heat. (The whole journey takes about 1 and a half hours).

6.Cover the inside of the container with plastic wrap, pour in the ejiao paste, let it cool, close the lid and put it in the refrigerator for 24 hours.

When you are young, you can take it out and slice it and eat it. Please eat in moderation, once in the morning and once in the evening, about 10 grams (1 tablet) each time

Red dates and lean meat stewed with ejiao.

Ingredients: 100g of lean meat, 10g of ejiao, 5 jujubes Accessories: salt, appropriate amount of water.

Method 1: Prepare the required materials.

2. Wash and slice the pork, wash and pit the red dates.

3. Add the pork to the stew pot.

4. Add red dates.

5. Put the ejiao into the stew pot.

6. Add 1 bowl of water.

7. Sit in an electric stew pot and simmer for hours.

8. Finally, add an appropriate amount of salt.

1. First add the Dong'e Ejiao block and add the rice wine, and then soak it for 2 to 3 days until the Ejiao is completely melted.

2. Prepare a casserole, pour the soaked Ejiao liquid into the casserole, add rock sugar, use high heat to boil, then turn to low heat and continue to boil.

3. During the boiling process, use a spoon to stir continuously to return to the non-stick pan, and boil until it touches with a spoon like a hanging flag.

4. Then add walnuts and stir, then add red dates and longan, stir well, and continue to add wolfberries and stir.

5. Finally, add sesame seeds, stir evenly, turn off the heat, pour into the container, tidy up and flat, put aside to form, and cut the formed Ejiao block into pieces to eat directly.

Ingredients: lean meat, ejiao, red dates. Excipients:

Salt is small, ginger. Slice the lean meat and soak the lean meat in ginger water for half an hour; Use kitchen scissors to cut the flesh into small pieces and remove the jujube pits; Slice the ginger and crush it with the back of a knife; Put all the ingredients into a stew pot and add two bowls of water; Put water in the rice cooker and put the stew pot into the stew pot to simmer for 2 hours; Open the lid and stir the ejiao with chopsticks, then simmer for another half hour; Finally, add an appropriate amount of salt to taste. <

Ingredients: 200g lean meat, 10g ejiao, 10 red dates; Excipients: 1/2 teaspoon of salt, 3 slices of ginger.

1. Prepare the ingredients used and slice the lean meat.

2. Soak the lean meat in ginger water for half an hour.

3. Use kitchen scissors to cut the flesh into small pieces of jujube and remove the jujube core.

4. Slice the ginger and crush it with the back of a knife.

5. Put all the ingredients into the stew pot and add two bowls of water.

6. Put water in the rice cooker and put the stew pot into the stew pot and simmer for 2 hours.

7. Open the lid and stir the ejiao with chopsticks, then simmer for another half hour.

8. Finally, add an appropriate amount of salt to taste.