How to eat yellow croaker maw? Can you eat yellow croaker with yellow in its belly?

The practice of white snow yellow fish maw introduces the cuisine and efficacy in detail: Shanghai cuisine Recipes for replenishing deficiency and nourishing the body, and recipes for strengthening the waist and kidneys.

Taste: salty and umami Process: burned.

The ingredients for the white snow yellow fish maw:

Ingredients: 50 grams of fish maw.

Excipients: 5 grams of ham, 75 grams of egg white, 13 grams of starch (broad beans).

Seasoning: 10 grams of shallots, 15 grams of rice wine, 5 grams of salt, 2 grams of monosodium glutamate, 30 grams of lard (refined).

Characteristics of white snow yellow fish maw:

The color is white, soft and refreshing, and the taste is delicious.

Teach you how to make white snow yellow fish maw, how to make white snow yellow fish maw delicious.

1.After soaking the oily yellow croaker maw in warm water, wash the greasy, rinse it with water, squeeze out the water, and slice it into strips;

2.Then soak the fish maw into strips in a pot of boiling water, remove and drain with a colander;

3.Put the egg whites on a plate and beat them with chopsticks to make a snow-like egg bubble;

4.Heat the wok on a hot fire, put in the lard, first burst the fragrance of the green onion knot, add 400 ml of rice wine and meat broth, remove the green onion knot, put in the fish maw, add refined salt, and fire;

5.After boiling, cover and cook over low heat to taste, add monosodium glutamate, and thicken with wet starch;

6.Then pour the egg paste into the pot, stir it repeatedly with a spoon, drizzle with cooked lard, stir-fry a few times and put it on a plate, sprinkle with minced ham.

Tips for making white snow yellow fish maw:

1.Oily yellow croaker maw: Wash the dried yellow croaker maw with warm water and put it in a warm oil pot, the temperature of the oil should be kept low to ensure the quality, and it will not be fried and scorched and yellow, showing the phenomenon of being coke on the outside and impermeable on the inside.

Then use a colander to press the fish maw in the oil, inconvenient for it to be heated and curled, after seeing that the fish maw has been foamed, take out the colander, let it rise, during this period, the fish maw should be turned over and pressurized at any time, so that each fish can be penetrated inside and out, and the fish maw will be broken by hand when fried, and the section will be like a sponge;

2.After adding the egg batter to the wok, stir well so that the egg batter evenly wraps the fish belly, and then drizzle with cooked lard.

Tip - Food Restraint:

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

Starch (broad beans): Broad beans should not be eaten with snails.

Braised fish maw 500 grams of yellow croaker maw and 150 grams of chicken stock.

Ingredients: 15 grams of shiitake mushrooms, 20 grams of ham, 15 grams of cucumber skin.

Seasoning: 500 grams of clear soup, 20 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate, 15h of Baiyi, 3 double egg whites, 25 grams of water starch, 15 grams of chicken fat.

Cooking process: 1Rinse the yellow croaker maw with water several times and soak it with boiling water. Then use the clear soup, add cooking wine, refined salt, remove and drain the water.

2.Cut the fish belly into two pieces about 13 cm long and 13 cm wide. Then use a knife to smooth and repair the surface of the fish belly. Cut the mushrooms, ham, and cucumber skins into thin strips. Add egg white, white oil, refined salt and monosodium glutamate to the chicken feed and stir well.

3 Pat a little flour on one side of the chopped fish maw and spread a layer of chicken stock on the floured side. On top of the chicken ingredients, evenly arrange shredded ham, shredded mushrooms, and shredded cucumber skins (arranged in a cloud shape). Then steam through the basket and take it out.

Cut into 12 pieces with a knife and place them on a plate.

Add 4 tablespoons to clear broth and cooking wine. Monosodium glutamate, refined salt, after boiling. Thicken with water starch, drizzle with chicken fat, and pour over the fish belly.

Features: The color is beautiful, the fish belly is soft, the salty and umami is beautiful, the juice is white and bright, and the shape is like a colorful cloud.

The yellow croaker belly is yellow like oil can be eaten, and there are two pieces of yellow in the yellow croaker belly that are fish roe, and all the nutrients are in it, and its nutritional value is higher.

The nutritional value and efficacy of fish white. Yubai can not only be used for coughing up blood in the lungs and massive bleeding caused by severe hepatitis, but also can be combined with the sulfate group of the anticoagulant drug heparin, so that heparin quickly loses its anticoagulant activity. Among them, protamine can form a mixture with drugs such as insulin, antibiotics, adrenalskin and prototropin, etc., to prolong the efficacy of these drugs.

Extended Information: Liquid Injection Troubles:

When you eat yellow croaker, you must clean it, not only the internal organs should be removed, but also the skin and head of the fish should not be eaten. Because yellow croaker is an offshore fish, it is easily contaminated, and if it is not clean, some harmful substances will enter the human body and endanger human health.

Yellow croaker this kind of fish must be cooked and processed thoroughly before eating, is a kind of raw ingredient that can not be eaten raw, because yellow croaker contains a large number of parasites, people eat yellow croaker raw, will let these parasites enter the body, is not good for health, after high temperature cooking, it will die, and then eat yellow fish to sell fish is beneficial and harmless to the human body.

Summary. The yellow in the belly of the fish can be eaten.

The yellow in the belly of the fish can be eaten.

Didn't you break the fish eggs?

It's not a fish larvae, and it's not broken.

I thought you were a fish egg.

If you think about this unknown substance, don't eat it.

Is it a yellow croaker?

The yellow, oil-like part of the croaker's belly is actually fish white.

Fish white is a special protein called protamine, which is the simplest basic protein in nature.

Today I would like to share with you a very delicious fish, that is, the big yellow croaker, because its flesh is not as delicate as the carp grass carp, it tastes rougher, many people do not like to eat it, but its nutritional value is very high, protein, amino acids and other nutrients, less spines, come and see this yellow croaker!

Never forget the reverberating yellow croaker stewed tofu.

Ingredients: 3 small strips of yellow croaker (it doesn't matter if a big one, I think the meat is tender) Appropriate amount, 1 piece of tofu (not tender tofu, but not the oldest one) Appropriate amount, fresh millet pepper Green pepper Appropriate amount, a little green onion and ginger, multiple cloves of garlic Appropriate amount, dry chili root Appropriate amount, cooking wine, bean paste, light soy sauce, dark soy sauce, sugar and vinegar, chicken essence, sugar, a little coriander, appropriate amount, see n kinds.

Cooking steps:1Buy chilled yellow croaker in the vegetable market (don't buy fake yellow croaker, I like to eat tender ones, buy two more small ones, and one big one is enough.)

Of course, it also depends on the size of the pot at home and the amount of food of the person who eats), find the boss to clean up. Remember to clean up. Whether the head and tail are kept or not should be made clear to the person who cleaned up.

I'm an appearance party, and I can't stand the appearance of an incomplete cute little fish in the crack of the chain. Go home, wash and drain. Wipe dry with a quietly closed kitchen towel before use.

2.Cut the tofu into cubes (remember not to be too small, it will fall apart when it is too small to simmer).

3.Cut fresh peppers and coriander and set aside.

4.Heat the pan and pour the oil when the pan is hot. Stir-fry the green onions, ginger and garlic, dried chili peppers, and bean paste, stir-fry the fish in a fierce pot after frying, and put cooking wine after frying it slightly (I like to put more).

Then release soy sauce, dark soy sauce, oyster sauce, sugar, vinegar, chicken essence (the specific amount depends on your own taste, some can also be left out, I personally like to put some, lalala). Add water to cover the fish and add the tofu. Cover the pot with a lid and increase the heat.

Simmer for about 10-15 minutes. Try it with a spatula halfway through.

5.Remove from heat. Sprinkle with fresh pepper and coriander. OK, you can eat it! Haha, it's that simple! A hard dish you'll never forget.

Cooking Tips:

1. The mouth of the real yellow croaker is rounded and full (the fake one is sharper); The body is also a little wider than the fake one; In addition, you can remove a piece of fish scale to identify: the yellow croaker scale is round; Fake yellow croaker scales are oblong. 2. Generally speaking, fresh yellow croaker has full eyeballs, transparent and clear cornea, tight gill cover, bright red gill color, and transparent mucus without peculiar smell.

The flesh is firm and elastic, the head and tail are not bent, and the depression can be restored immediately after the fingers are pressed. There is transparent mucus on the body surface, the scales are complete and shiny, and the body of the fish is tightly adhered and not easy to fall off. The cornea of the fish eye is wrinkled, the gill cover is easy to open, the gill color is darkened and reddish, the mucus has a peculiar smell, the muscles are slightly soft, and the indentation of the fingers cannot be restored immediately after being pressed.

The mucus on the body surface is mostly opaque, and the scales are shiny and easy to peel off.