After the fish gelatin is stewed, it tastes crunchy, isn t it fake?

When the fish gelatin is stewed, you can put wolfberry and red dates at the same time to make it sweet, or you can stew it with chicken or pork bones to make it salty, and you can also go with milk, almond milk, coconut water, white fungus, longan, lotus seeds, and three.

7. Chicken, walnuts, ginseng, pork, seeds, cordyceps flowers, pork ribs, carrots, bamboo shoots, yams, lotus roots, wheat winters, sea cucumbers, jade bamboo, peach gum, lilies, snails, coconut, ginger, glutinous rice, etc. You can search in WeChat, *** there to find a place called public food supplement, this family's fish gelatin is the original product collected in foreign origins, 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. Generally speaking, the soaking time plus the stewing time is enough for 6 hours, but if the gum is thicker, the soaking time should be extended by one to two hours, and the stewing time should be extended by one hour.

Soak the hair with cool boiled water or lukewarm water, do not use boiling water and can not put seasonings or acids and alkalis, wash before and after soaking. After soaking, if it is a small fish gelatin, it can be stewed directly, if the fish gelatin is too large, it must be cut into slices, of course, you can also cut it first and then soak it, then you need a special guillotine.

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Because there are about several kinds of good fish gelatin, some fish gelatin is more elastic, some are more smooth, some are more sticky, some are more viscous, probably these kinds of taste, and the same kind of fish gelatin, the older the taste, the better, no fishy smell, not crispy taste.

From the following 4 points to judge whether the fish gelatin is good, it is better.

1.Varieties If you usually eat eel gelatin (North Sea gum), yellow fish maw, golden dragon gum, etc., if you want to make up a little more, you can choose red mouth, red mouth includes many types. The type is just a simple point, and it is not the most important consideration at present, unless you want a special effect, such as cough suppressant Annan fish gelatin and so on.

2.The color is clean in texture, no blood, tendons, stasis and other substances, translucent, and the color is light yellow and translucent.

3.Size, thickness The larger the size of the same kind of fish maw, the thicker the gum body, the better its quality, the so-called "ten catties of fish and one or two glue". It can be seen that a fish maw weighing a few taels will weigh dozens of catties on the body of the fish.

4.Dry humidity The drier the fish maw, the better, when buying fish maw, you can put it under the light to take a photo, if the fish maw is translucent, the quality is better. The color of the fish maw with high humidity is gray and dull, and even some fish maw is not dried inside when drying, and it is generally transparent around the periphery, and the color in the center is turbid, which is the "flower heart", so do not choose.

The longer the time, the heart of the flower will become mildew, and after soaking, it will emit a foul smell and should not be eaten.

Hello dear Hello I'm glad to answer your question about how fish gelatin tastes crunchy after stewing, what I can tell you is that under normal circumstances, fish gelatin should be soft after stewing, not crunchy. Fish gelatin is made from collagen extracted from fish tissues, which dissolves when heated during cooking, making dishes more tender and soft. Generally, when the gelatin has been simmered well, it becomes soft and has a gelatinous texture.

If you feel crunchy when you eat a fish gelatin stew, there may be a few things to consider: one is that it may not be a real fish gelatin, but other ingredients or additives that resemble a hand-buried swim. Second, it is possible that the stewing process of the fish gelatin is not sufficient, resulting in the fish gelatin not being completely dissolved or the stewing time is insufficient, so as to retain part of the original texture.

In addition, if the quality of the fish gelatin used is not good, it may also affect its texture and taste. Therefore, if you want to get the normal taste of fish gelatin stew, it is recommended to choose a regular channel to buy high-quality fish gelatin, master the proper cooking time and heat, and ensure that the appropriate ingredients and cooking methods are used. All in all, under normal circumstances, fish gelatin should be soft and not crunchy after a good stew.

If you have any questions about the gelatin you are eating, it is recommended that you consult a professional or learn more about gelatin stewing. Hope the above helps! If you have any other questions, please feel free to ask me.

Have a great day! <>

1。Transparency. This is the most basic characteristic of fish gelatin, if the fish gelatin has no permeability, then it is generally fake. The easiest way to do this is to look against the light and see if you can see your fingers, that is, you can feel that the gelatin is transparent.

2. Texture texture. Each of the different varieties of fish maw has its own unique texture, but some fish maw textures are more similar, such as the red mouth and the North Sea male belly, the texture is more delicate and supple. If there is no texture, it is very rigid piece by piece of fish maw, it may be fake.

In addition, the older the fish maw, the clearer, more delicate and beautiful the texture.

3. Characteristics of fish gelatin. The characteristics of each fish gelatin are different, and the authenticity can be judged from the characteristics of this fish gelatin. For example, North Sea fish gelatin has two ears, and the ears are open, not a solid piece of glue.

Another example is the red mouth, the red mouth has two nasolabial folds, and the nasolabial folds have two outlets. Another example is yellow fish maw, there is a meat whisker in the middle of the yellow fish maw body, which is a cylindrical yellow fish maw, the meat whiskers are in the tube, it is the yellow fish maw with the open edge, and the meat whiskers are obviously in the middle of the glue.

4. Bubble invasion. The authenticity of fish gelatin can be distinguished by invasion of bubbles, and in general, fish gelatin soaked in water is still intact and will not be scattered and deformed. Fish gelatin will increase with the time of soaking, and it will become a little larger accordingly, but some varieties do not change significantly after soaking, but the basic ones will become larger.

It's just that the degree of getting bigger is different. Because the fish gelatin is the fish bubble of the fish is dried, the sun will become smaller, and the re-soaking will become larger.

5. Taste. Generally, the fish maw soup stewed has a sweet and flat taste, the new gum has a fishy smell, and the old gum has no fishy smell, or the fishy smell is lighter. In other words, the fishy smell has no necessary relationship with the authenticity, but it can be used as one of the conditions for judging the authenticity.

Generally, insiders eat old rubber. If the taste of fish maw is strange, it may be fake fish maw. The fishy smell will only become smaller and no fishy smell because of the new and old degree of the old glue.

Fish maw should be soaked overnight before cooking before it rots, and the method is as follows:

Ingredients: fish maw, green onion, ginger, rice wine, pork bones, dates, scallops, ginger, vinegar, salt.

1. Soak fish maw overnight.

2. Slice the ginger and tie the green onion into a knot.

3. Pour water into the pot, add ginger, green onion knots, and rice wine. Bring to a boil over high heat. Add the fish maw and cook for 5 minutes. It is normal for fish maw to shrink and curl when put into hot water.

4. Put it in a large bowl and soak it overnight.

5. The effect of soaking overnight.

Sixth, pork bones fly water.

7. Cut fish maw into pieces, wash pork bones, scallops, and dates.

8. Put it all in the saucepan.

9. Add vinegar to remove the smell.

10. Stew over water to start the fish gelatin mode. When the program is finished, add salt to taste.

Ten. First, after the bowl is ready, it is ready to use.

After buying back the fish gelatin, put the fish gelatin in the water, the real fish gelatin is still complete after a few hours of soaking, while the fake fish gelatin with pig skin and other materials will disperse after soaking in water for a period of time, and the shape will change significantly. If you are buying on the spot and you can't blister it, you can try to break off a small piece of fish gelatin and observe the pressure in the middle. The real fish gelatin has a high content of collagen, and it can be clearly seen that it is originally connected together, and there is a feeling of broken threads, while the fake ones will "appear brittle and lumpy."

1.The real yellow-lipped fish gelatin has two whiskers on it, and the fake one has two whiskers grafted, and the color and shape are not standardized.

2.Fish gelatin has a good way to tell the difference. Put the glue in the water, and the really thick fish gelatin will still be complete after soaking for a few hours (if the meat of the fish gelatin is too thin, in addition, the thin fish gelatin is more likely to rot).

The fish glue made of pig skin, no matter how thick or thin, will rot as long as it is soaked in water for a period of time. If you are in the field and can't blister with water, then take the glue off to see if the pressure in the middle is obviously connected together, the feeling of broken threads, and the fake glue looks like it is a piece. Too white, too good-looking, no flaws, no flaws, advice or don't buy it.

Maybe the potion has been floated, and I see that the shape of several fish gelatin is basically the same, so it is recommended not to buy it. Because it is likely to be pressed into a large glue with small glue, the best way to tell if it is made of small glue is to break it vigorously, if you see that the colloids are obviously glued together, it is true.

Fish gelatin is a natural food with its own unique textures that cannot be faked. Fake fish gelatin has no texture or the texture is exactly the same. There is also a color, the color of the fake fish gelatin is uniform and does not change, while the color of the real fish gelatin has the same batch of goods or even a single fish gelatin.

It is not rotten to cook, so it needs to be soaked first, and the following describes the method:

Ingredients: 1 piece of fish gelatin, 3 slices of ginger, appropriate amount of water, appropriate amount of cooking wine, 2 ribs, a small handful of cordyceps flowers, a small handful of wolfberry, 3 slices of ginger, an appropriate amount of cooking wine, and an appropriate amount of water.

Production steps: 1. Find a waterless and oil-free container, add water, put in fish maw, and the amount of water is not over fish maw.

2. Soak overnight, change the water a few times if there is a condition in the middle, and put it in the refrigerator to soak if it is hot in summer.

3. Prepare an oil-free pot, add water, ginger slices, cooking wine, add soaked fish maw, and cook for 5 minutes. Remove from heat.

4. Cover the pot, cool naturally, and continue to soak overnight. Even if you finish soaking, you can stew the soup immediately, and if you don't stew it right away, you can put it in quick-freezing and store it for a month.

5. Wash the ribs.

6. Add water to the pot, pour in the pork ribs, ginger slices, cooking wine, and boil out the blood in the ribs. Then wash the ribs.

7. Add water to the pot again, add the pork ribs, fish maw, and washed cordyceps flowers. Bring to a boil over high heat, reduce the heat to low and simmer for an hour.

8. When the stew is good, add the wolfberries, simmer for about 10 minutes, and add salt to taste. Remove from the pan.

If it is not foamed, it will be cooked badly, and the cooking time will be much longer. The main purpose of soaking fish gelatin is to remove the smell and get rid of some dirt that adheres to the surface of fish gelatin, and the other is to soak the fish gelatin a little softer, which can effectively reduce the simmering time.

Preparation of stewed pork ribs with fish gelatin.

Ingredients: fish gelatin, pork ribs, wolfberry, ginger, red dates.

Steps: 1. Prepare materials.

2. Soak the fish gelatin for 2 hours and wash it well.

3. Blanch the pork ribs.

4. Remove the pit of jujubes.

5. Put the fish gelatin, pork ribs, red dates and ginger into the stew pot and add water.

6. Select the "fish gelatin" function of the electric cooker and start the electric cooker.

7. When there are 10 minutes left, add the goji berries. At the end of the procedure, add a pinch of salt to taste.

8. Finished products.

Of course, the main purpose of foaming is to get rid of some dirty things that adhere to the surface of the fish gelatin, and the secondary purpose is to soak the fish gelatin softly, which can effectively reduce the simmering time and save some firewood. Of course, it will be cooked rotten if it is not foamed, but some fish gelatin that has been foaming for a long time, if you cook it directly without foaming, the cooking time will be much longer. 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.

However, it is not good if the medicine is boiled, some fish gelatin varieties have very good toughness, and if you want to cook it, you must use a pressure cooker.