Two nourishing and beauty stews (red dates, peach gum and coconut milk & red dates, milk and fish maw stew)


Two nourishing and beauty stews (red dates, peach gum and coconut milk & red dates, milk and fish maw stew)
Two nourishing and beauty stews (red dates, peach gum and coconut milk & red dates, milk and fish maw stew)
Two nourishing and beauty stews (red dates, peach gum and coconut milk & red dates, milk and fish maw stew)

1. Red Dates, Peach Gum and Coconut Milk The peach gum is elastic, the red dates are soft and sticky, and the coconut milk is mellow. The three blend together to create a rich taste, sweet and not greasy. Peach gum contains collagen that can nourish the skin, red dates nourish the blood, and coconut milk provides energy. It is a dessert that is both delicious and healthy. 2. Red Dates and Milk Stewed Fish Maw The fish maw is soft and sticky, the milk is mellow, and the red dates are sweet, creating a mellow and delicate wonderful taste. Fish maw is rich in collagen and trace elements, which can nourish yin and beauty, and enhance immunity. It is paired with red dates that nourish blood and milk rich in protein and calcium, which can nourish the body and delay aging. It is a nourishing holy product for beauty and health.

Ingredients

Steps

  1. red dates, peach gum and coconut milk
  2. Soak 20 grams of peach gum in water for 24 hours. If the weather is hot, put it in the refrigerator. The volume will increase significantly after soaking.
    Soak 20 grams of peach gum in water for 24 hours. If the weather is hot, put it in the refrigerator. The volume will increase significantly after soaking. Soak 20 grams of peach gum in water for 24 hours. If the weather is hot, put it in the refrigerator. The volume will increase significantly after soaking.
  3. Remove the pits from the red dates and place them in a stewing pot. Add the soaked peach gum and 500ml of water and stew for 1 hour.
    Remove the pits from the red dates and place them in a stewing pot. Add the soaked peach gum and 500ml of water and stew for 1 hour. Remove the pits from the red dates and place them in a stewing pot. Add the soaked peach gum and 500ml of water and stew for 1 hour. Remove the pits from the red dates and place them in a stewing pot. Add the soaked peach gum and 500ml of water and stew for 1 hour.
  4. When eating, add 300ml milk or coconut milk, and add appropriate amount of rock sugar to taste according to personal taste. 1. Rock sugar can be added during stewing or after stewing, according to personal preference: ~ Add during stewing: It can be fully dissolved, making the sweetness even and mellow, and it can also help the ingredients release their flavor. Pay attention to controlling the amount to avoid over-sweetness. ~ Add after stewing: The sweetness can be flexibly adjusted, which is suitable for people who want to control sugar, and it can also reduce sugar conversion and retain nutrition to a certain extent. 2. Regarding this stew, it is recommended to add milk or coconut milk when eating, which can retain the fresh taste and rich aroma of milk to the greatest extent, and can also ensure that nutrients such as protein are not destroyed, so that the stew has both the mellow taste of peach gum and red dates, and the fragrance and silkiness of milk, and the taste is richer.
    When eating, add 300ml milk or coconut milk, and add appropriate amount of rock sugar to taste according to personal taste. 1. Rock sugar can be added during stewing or after stewing, according to personal preference: ~ Add during stewing: It can be fully dissolved, making the sweetness even and mellow, and it can also help the ingredients release their flavor. Pay attention to controlling the amount to avoid over-sweetness. ~ Add after stewing: The sweetness can be flexibly adjusted, which is suitable for people who want to control sugar, and it can also reduce sugar conversion and retain nutrition to a certain extent. 2. Regarding this stew, it is recommended to add milk or coconut milk when eating, which can retain the fresh taste and rich aroma of milk to the greatest extent, and can also ensure that nutrients such as protein are not destroyed, so that the stew has both the mellow taste of peach gum and red dates, and the fragrance and silkiness of milk, and the taste is richer.
  5. Fish maw stewed with red dates and milk
  6. Text version of fish maw soaking tutorial 1. Steaming: Put fish maw in a steamer, put a piece of ginger on each fish maw, and spray some cooking wine. Adjust the time according to the size of the fish maw, start with boiling water: Steam 20 yellow fish maws on high heat for about 10 minutes, steam dozens of fish maws for 3-5 minutes, steam more than 50 fish maws for 1-3 minutes, and steam particularly large and thick fish maws for 15-30 minutes (steam until they shrink, change color or become soft) Note: It is better to steam undercooked than overcooked. If you steam undercooked, you can steam again. Overcooking will cause excessive gelatinization. 2. Cooling: After steaming, immediately cool it with ice water (a must in summer to prevent excessive gelatinization). After it cools down a little, change the ice water once. Soak in the refrigerator for 24 to 48 hours. 3. Storage: Pack the unfinished fish maws in portions and freeze them. Eat them within half a year (10-20 grams of dried product each time). I have already soaked a batch of fish maws and refrigerated them, so this is just a text tutorial. Here is a comparison of my before and after soaking pictures for reference~
    Text version of fish maw soaking tutorial 1. Steaming: Put fish maw in a steamer, put a piece of ginger on each fish maw, and spray some cooking wine. Adjust the time according to the size of the fish maw, start with boiling water: Steam 20 yellow fish maws on high heat for about 10 minutes, steam dozens of fish maws for 3-5 minutes, steam more than 50 fish maws for 1-3 minutes, and steam particularly large and thick fish maws for 15-30 minutes (steam until they shrink, change color or become soft) Note: It is better to steam undercooked than overcooked. If you steam undercooked, you can steam again. Overcooking will cause excessive gelatinization. 2. Cooling: After steaming, immediately cool it with ice water (a must in summer to prevent excessive gelatinization). After it cools down a little, change the ice water once. Soak in the refrigerator for 24 to 48 hours. 3. Storage: Pack the unfinished fish maws in portions and freeze them. Eat them within half a year (10-20 grams of dried product each time). I have already soaked a batch of fish maws and refrigerated them, so this is just a text tutorial. Here is a comparison of my before and after soaking pictures for reference~
  7. Cut two slices of ginger and set aside.
    Cut two slices of ginger and set aside.
  8. Wash the red dates. If they are seedless and skinless, it is recommended to remove the seeds (the seeds of red dates are easy to cause internal heat). Seedless and skinless red dates have a soft and glutinous taste, and taste better after absorbing the fish maw and milk juice.
    Wash the red dates. If they are seedless and skinless, it is recommended to remove the seeds (the seeds of red dates are easy to cause internal heat). Seedless and skinless red dates have a soft and glutinous taste, and taste better after absorbing the fish maw and milk juice.
  9. Wash and set aside the soaked fish maw.
    Wash and set aside the soaked fish maw. Wash and set aside the soaked fish maw.
  10. Put ginger slices, red dates, and fish maw into a stew pot, add 500-600ml fresh milk with a protein content of not less than 3.6, and stew for 50-60 minutes. The finished product is full of collagen and deliciousness😋
    Put ginger slices, red dates, and fish maw into a stew pot, add 500-600ml fresh milk with a protein content of not less than 3.6, and stew for 50-60 minutes. The finished product is full of collagen and deliciousness😋 Put ginger slices, red dates, and fish maw into a stew pot, add 500-600ml fresh milk with a protein content of not less than 3.6, and stew for 50-60 minutes. The finished product is full of collagen and deliciousness😋
Languages
Zwei nahrhafte und schöne Eintöpfe (rote Datteln, Pfirsichgummi und Kokosmilch & rote Datteln, Milch und Fischmagen-Eintopf) - Deutsch (German) version
Two nourishing and beauty stews (red dates, peach gum and coconut milk & red dates, milk and fish maw stew) - English version
Dos guisos nutritivos y de belleza (dátiles rojos, chicle de melocotón y leche de coco y guiso de dátiles rojos, leche y buche de pescado) - Española (Spanish) version
Deux ragoûts nourrissants et beauté (dattes rouges, gomme de pêche et lait de coco & ragoût de dattes rouges, lait et vessie de poisson) - Français (French) version
Dua semur bergizi dan kecantikan (kurma merah, getah persik dan santan & semur kurma merah, susu dan perut ikan) - Bahasa Indonesia (Indonesian) version
Due stufati nutrienti e di bellezza (datteri rossi, gomma di pesca e latte di cocco e stufato di datteri rossi, latte e vescica di pesce) - Italiana (Italian) version
栄養と美容に良いシチュー2品（ナツメ、ピーチガム、ココナッツミルク、ナツメ、ミルク、魚の浮き袋のシチュー） - 日本語 (Japanese) version
영양과 미용에 좋은 스튜 2종(대추, 복숭아 검, 코코넛 밀크 & 대추, 우유, 생선 아귀 스튜) - 한국인 (Korean) version
สตูว์บำรุงและบำรุงความงาม 2 อย่าง (อินทผาลัมแดง, กัมพีชและกะทิ & สตูว์อินทผาลัมแดง, นมและกระเพาะปลา) - แบบไทย (Thai) version
兩款滋養養顏燉品（紅棗桃膠椰奶 &紅棗牛奶燉花膠） - 香港繁體中文 (Traditional Chinese - Hong Kong) version