How to make fish maw regulate menstruation and replenish blood, and what to stew fish maw to repleni

First boil the water, put in a large piece of ginger, boil it slightly over high heat, then cover it overnight, and then change to cold water after getting up the next morning, and soak the fish maw until you feel that it has become large and soft. The process of soaking in cold water should not change the water every one or two hours, so that there will be no fishy smell I found several ways to make fish maw on the Internet You can refer to the reference Fish maw pork rib soup [Ingredients] 2 taels of yellow fish maw, 1 kg of pork ribs, 1 tael of codonopsis, 1 tael of wolfberry, 5 slices of Huaishan, 3 slices of ginger, 1 green onion [Method] 1, soak the yellow fish maw in water first, then boil it in ginger and shallot water for 30 minutes, take out the supercooled river, and cut into pieces. 2. Wash the ribs and remove the water.

3. Pour an appropriate amount of water into the pot and boil, add all the ingredients to boil, turn to slow heat and cook for 2 hours, add salt to taste, and you can drink Fish maw stewed duck soup [Ingredients] Ingredients: 1 duck, 100 grams of yellow fish maw Accessories: 20 grams of yam, 20 grams of wolfberry Seasoning:

2 grams of star anise, 10 grams of salt [Method] 1The duck is scalded in boiling water, cut and washed. 2.

Yellow fish maw is penetrated with water and cut. 3.Wash the yams, goji berries and star anise.

4.Put the duck, yam, wolfberry, yellow fish maw, and star anise into the stew pot, add an appropriate amount of boiling water, cover the lid, simmer for 4 hours in water, and add salt to taste. 【Efficacy】This soup has the functions of replenishing the middle qi, invigorating the blood, eliminating food, and nourishing yin.

Food Phase] Yam (Dry): Yam is evil gansui and euphorbia, and should not be taken with alkaline drugs. Goji berries:

Goji berries are generally not suitable for consumption with too many tea-warm supplements such as longan, red ginseng, jujube, etc. Chicken feet fish maw soup [Ingredients] Ingredients: 200 grams of chicken feet, 100 grams of fish maw Accessories:

Shiitake mushrooms (fresh) 50 grams Seasoning: 5 grams of ginger, 2 grams of salt [Method] 1Cut off the toenails from the chicken feet and wash the water.

2.Rinse the chicken feet with clean water (i.e. cool the river). 3.

Yellow fish maw is soaked first and washed. 4.Cut the soaked fish maw into pieces.

5.Remove the stems of the shiitake mushrooms and wash them. 6.

Ginger wash and slice. 7.Bring an appropriate amount of water to a boil, add chicken feet, yellow fish maw, fragrant gue, and ginger to the same pot for 3 hours.

8.Season the boiled chicken feet with yellow fish maw soup and add salt to taste. 【Efficacy】This soup has the effect of nourishing yin and replenishing qi and tonifying foot strength.

Qi Recipe Recipe for Pregnant Women Recipe for Nourishing Yin Recipe Pepper root fish maw old chicken soup [Ingredients] 15 grams of old pepper root, 15 grams of fish maw, 10 grams of Huaishan, 1 old chicken, appropriate amount of seasoning. 【Method】Wash the old pepper root, cut it into 2cm pieces, wash the fish maw, make it good, wash the Huaishan, wash the old chicken, and cut it into pieces. Put the old pepper root, fish maw, and Huaishan into the stew pot together, and add an appropriate amount of water.

Simmer over a fire, then simmer for 2 hours, add seasonings and serve. 【Efficacy】Strengthen the spleen and stomach, promote qi and stop vomiting.

Fish maw soaked in cold water overnight in advance to soften; Or quickly lather with hot water for 15 minutes. It is recommended to foam with cold water, as hot water will lose some of the gum.

If you feel that the fish maw is fishy, you need to go through the fishy removal step. If it doesn't feel important, you can omit it. To remove the fishy method, put the foamed fish maw into a hot water pot with ginger slices and cooking wine, boil for 5 minutes, remove and discard the water.

Soak the cordyceps flowers, red dates, and wolfberries briefly and set aside.

Put the washed cordyceps flowers, red dates, wolfberries and processed fish maw into a suitable bowl or special soup stewing equipment, pour in an appropriate amount of pure milk (soaked ingredients), put it in a pot of water, cover with a lid, and then simmer over low heat for about 2 hours. After simmering, season to taste.

Women have wrinkles and spots, and fish maw is used to make soup with it, moisturizing and nourishing blood, and beautifying the skin!

Tons of fish maw when the old replenishes qi and blood and nourishes the skin.

1. Fish maw angelica soup.

Ingredients: 10 grams of fish gelatin, 10 grams of angelica, 10 red dates.

Method: Fry the top 3 flavors in water.

Efficacy: Great replenishment of qi and blood.

Indications: Suitable for aplastic anemia.

2. Fish maw, dendrobium beauty and qi soup.

Ingredients: 15 grams of fish gelatin, 15 grams of dendrobium, 10 grams of angelica, 2 red dates, and a piece of pork ribs.

Method: Wash the fish gelatin, dendrobium, and angelica, soak for 3 hours, remember not to waste the water for soaking, some of the nutrients may be in the water, and wash the red dates and pork ribs for later use. Put the above ingredients in a saucepan, cover the ingredients with water, and simmer for 2 to hours.

Efficacy: nourishing yin and nourishing beauty, calming the nerves, nourishing the heart, replenishing qi and blood.

3. Fish maw, red dates, lotus seeds, and seed soup.

Ingredients: 15-20 grams of fish gelatin, 2-4 red dates (eat more on fire), 10 grams of seeds, 6 grams of lotus seeds.

Efficacy: It has the effect of tonifying the spleen and stopping diarrhea, benefiting the kidney, replenishing qi, nourishing the skin, nourishing the blood, nourishing the heart, calming the nerves, dispelling dampness, and fixing essence.

4. Fish maw and red date soup.

Ingredients: 15 grams of fish gelatin, 4-5 red dates (pitted).

Efficacy: It has multiple effects such as strengthening the spleen and stomach, nourishing the liver and invigorating qi, nourishing blood and calming the nerves, and moisturizing the skin.

5. Stewed fish maw with barley and lily.

Ingredients: 15 grams of fish gelatin, 15 grams of lily, 40 grams of barley, 50 grams of pork.

Method: Wash the ingredients, put the fish gelatin, lily and barley together in a saucepan, simmer for 2-3 hours, and add pork to stew together about half an hour before starting the pot.

Efficacy: This soup has the effect of whitening and moisturizing the skin.

Before boiling, the fish maw needs to be washed and soaked until soft. The small fish maw should be soaked for 1 to 3 hours, and the thicker and larger fish maw should be soaked for 5 to 12 hours according to the situation. Even if you are in a hurry, you should not soak in hot water, otherwise you will lose the nutrients in it.

After all, fish maw is taken from the fish, stewed, how much will be a little fishy, when making soup, you can add red dates, ginseng, ginger slices and other Chinese herbal materials to remove the fishy, they themselves also have a nourishing effect. If you don't like the soft and smooth aging texture of fish maw after stewing, as long as it is boiled for a long time, the fish maw is completely integrated into the soup, and you will not be able to eat the fish maw itself.

How to choose a beautiful fish maw.

The bigger the glue, the more beautiful it is, and it is best to go to a pound. The second is to look at the color, with golden yellow as the top. Third, the thickness should be sufficient.

Generally speaking, the regular fish maw is more beautiful than the side pluck. You must know that the predecessor of fish maw is the fish bladder, which is adhered to the back bone of the fish, with small pressure on the upper side and thin walls, and high pressure on the lower side and thick walls. The main cut is from the top close to the back of the knife, so that the fish maw is thick in the middle and thin on both sides after drying, and the shape is beautiful enough; The side division is to cut from the bottom of the reed section, thick on all sides and thin in the middle.

Fourth, look at the place of origin. There are fish maw production in Myanmar and other places, but the fish maw off the coast of Guangdong is the most popular, especially in the Humen sea area, the money belly is more valuable. Because this area is at the junction of brackish and fresh water, it is high in natural minerals, unlike other places where it is brackish water, so the quality of the fish maw produced is particularly good.

Male belly and female belly.

Fish maw is divided into "male belly" and "female belly", which are taken from the swim bladder of male and female fish respectively. In terms of nutritional value, there is not much difference between "male belly" and "female belly", but the taste and appearance after processing are very different.

Generally speaking, the "male belly" body is thicker, translucent, slightly longer in shape, and has extra-fine lines. The middle of the belly is thick and the sides are thin, and the texture is cool and soft after processing. The "female belly" is slightly round or wider in appearance, and the difference in thickness between the middle and edge of the belly is not as large as that of the "male belly", and the taste is poor after processing.

Preservation of fish maw.

If the fish maw itself is made properly and accompanied by full dryness, as long as it is placed in a cool place, pay attention to avoid moisture, it is said that the fish maw can be put for decades, and the aged fish maw is more valuable.

However, if the dried fish maw itself is not enough, it is best to put it in the refrigerator below 0 to avoid insects and mold. Some people will put some star anise in fish maw, which can play a role in repelling insects.

If you want to replenish blood and gas, then it is recommended to choose one or two excipients with red dates, wolfberries, lean meat, etc., so as to achieve a better effect of replenishing blood and gas, and then add brown sugar, brown sugar also replenishes blood gas, so don't add rock sugar.