Beauty Collagen Broth Recipe: Collagen Hotpot Base Inspired By Beauty In The Pot

To demonstrate just how easy it is to prepare your very own lip-smacking gelatinous broth at home, we dedicated a whole afternoon of stress-free boiling and made our very own beauty collagen broth . Plenty of bones are required for the method, and the preparation process gradually breaks them down, releasing their creamy collagen goodness.

The bones cost around $5, and give enough broth for a single steamboat session. We’ll start by blanching the bones in a pot of boiling water for four to five minutes.

Thoroughly wash the soup pot, before filling it again with water and adding in the bones. Cover the pot and skim for fats occasionally to remove any impurities.

More collagen will be extracted if the soup is left on the heat, but six hours ought to do the trick for a creamy and tasty soup base. You can add a bit more water during the cookery process if you find that the soup is reduced too quickly. The broth requires a light touch of salt and pepper to taste, and can be served immediately.

Seawaves has been around for 38 years, and is known for their cuttlefish balls and paste that do away with the nasty preservatives. The Cuttlefish Ball ($12.95 for 780g) is Seawaves’ signature product and has been my family’s cuttlefish ball of choice for years.

Those who prefer a touch of cheesiness, especially the younger ones, will love the Cheese Cuttlefish Ball ($7.50 for 500g) . The Prawn Ball ($12.95 for 780g) packs the same addictive texture and taste of the cuttlefish ball, but with a tinge of briny prawn flavours.

The Cuttlefish Paste ($6.35 for 500g) is also similar to the name’s cuttlefish balls, but gives you the liberty to sculpt and shape the final product in any way you want. Those who find cuttlefish balls too mainstream can empty a packet of the cuttlefish paste in a bowl and drop them individually into the piping hot soup.

Beauty Collagen Broth Recipe Yield: Serves 4 Cooking time: 6.5 hours Ingredients: 2 chicken carcass, fat trimmed. Remove 5 chicken wing tips 12 chicken legs 1 large pork bone 5l water Salt to taste Directions: Start by giving the chicken pieces and pork bone a good rinse. Parboil the bones in a large soup pot for three to five minutes before rinsing them in cold water. Add the bones back to the large soup pot and fill it up with 5 litres of cold water.

Cover the soup pot and bring the broth to a boil. Reduce the heat to medium-low and continue to cook for a minimum of six hours.

Beauty collagen broth method with Seawaves’ cuttlefish balls Preparing your own steamboat soups is easy, even for complex-sounding ones like beauty collagen broth.