I want to know how and how to make dried fish maw delicious

Fish maw, that is, the floating organ in the belly of the fish, is made by drying. Fish maw swelling is usually made with water and oil.

Hair growth method: 1) Water hair: soak the fish maw in boiling water to soften, simmer for 3 to 4 hours on low heat, wash it with warm water, change the water again, and wait until the fish maw is all transparent and sticky. Rinse well with clean water.

2) Oily hair: Wash and scrub the dried fish maw, control the opening, soak and fry in the oil pan, and take it out when it is crispy and spongy. Then soak the dried fish maw in warm water, rinse with alkali and remove the oil. Then use warm water to wash off the alkaline smell.

The practice of self-stewed fish maw:

1.First, use warm water to put the fish maw (?).fish maw) washed and drained;

2.Then put it in a warm oil pan to fry (the oil should be kept low to ensure the quality, and do not fry it when frying it is scorched and yellow, and the outside is not cohesed and the inside is impermeable);

3.When the fish maw is fried to the point that the hand is broken, and the section is like a sponge, it can be fished out (but it should be noted that the fish maw will not be fried at the same time due to the different thicknesses, and the good ones should be fished out first, so as not to overdo it), drain the oil;

4.Chicken gizzards are torn off the fascia, washed, cooked, and sliced;

5.Chicken livers washed, cooked, sliced;

6.Chicken washed, cooked, sliced;

7.Wash and drain the rape hearts;

8.Wash the green onion and chop it into minced pieces;

9.Ham slices;

10.Peel the bamboo shoots, wash them, cook them, and slice them;

11.Wash the ginger and mince it;

12.Soak the oily fish maw in water until soft;

13.Wash off the greasy with a little alkali, wash it with water several times and squeeze it dry;

14.Cut the dried fish belly into oblique cubes about 7 cm long and about cm wide;

15.Heat the pot on a hot fire, scoop in the cooked lard, cook until it is hot, add the choy sum and oil until it is emerald green, pour it into a colander;

16.The original pot is still on the fire, scoop in 50 grams of cooked lard, burn until it is hot, put in the green onion, and remove the ginger after frying until fragrant;

17.Pour in the crab meat, stir-fry a few times, then add chicken gizzard slices, chicken liver slices, chicken slices, bamboo shoot slices, fish maw, add 750ml of chicken broth, rice wine, refined salt, sugar, shrimp, 50 grams of cooked lard, boil for about 10 minutes;

18.After boiling, pour in choy sum and ham slices, add monosodium glutamate, thicken with water starch, pour in 25 grams of cooked lard, remove from the pot and put it on a plate;

19.Sprinkle with pepper (white pepper) and serve.

Tips for making self-braised fish maw:

1.The fish belly is large and thick, when oily, first simmer the fish belly in a low-temperature oil pot in Chinese for 1 2 hours, and see that the fish belly is soft;

2.Then use a stronger fire to increase the oil temperature, and keep turning until the fish's belly is swollen and full;

3.However, the fire should not be too vigorous, otherwise, it is easy to cause the outside to be coke.

4.Because there has been a frying process, you need to prepare 500 grams of cooked lard.

5.There are two kinds of fish maw hair system, one is oil hair, the other is water hair, oil hair is used for stuffing, and water hair is used for cooking, the flavor is different, and the usage is different.

The oil temperature of the dried fish maw is 35-40c degrees, (after the oil is put into the pot, it is appropriate to wait for the back of the hand to be close to the oil surface and not feel hot, because the human body temperature is 37 degrees) But I don't know what fish maw you have, and some fish maw can be watery. You should definitely try one first when you have oily hair to avoid wasting it. Generally, the temperature is no problem according to what I said, I personally sent it.

Oil hair, water hair, salt hair, you can search for specific methods, it is more detailed, suitable for boiling, stewing, chopping, and soup.

Hello! The following is how to make dried fish maw, please refer to it, thank you!

Dried fish maw and American ginseng soup.

Ingredients: 100 grams of dried fish maw, 300 grams of lean meat, 10 grams of American ginseng, ginger slices, appropriate amount of salt.

Method: First cut the soaked dried fish maw into pieces and fly in water for later use, slice the American ginseng, cut the lean meat into pieces, put the dried fish maw, American ginseng, lean meat, and ginger slices into the stew pot together, put the stew pot in after the water in the pot boils, simmer for 3 hours, and then season before eating.

Dried fish belly, pork ribs and red date soup.

Ingredients: 100 grams of dried fish maw, 400 grams of pork ribs, 50 grams of Huangdang (Codonopsis), 2 tablespoons of wolfberry, 5 slices of Huaishan, 5 slices of ginger, 5 red dates (pitted) Appropriate amount of salt.

Method: First, cut the soaked dried fish maw into pieces and fly into water for later use; Wash the ribs and cut them into cubes and remove the water; Soak in Ganhuai Mountain for half an hour; Put the dried fish maw, codonopsis, wolfberry, dried Huaishan, ginger slices, and red dates into the stew pot together, put the stew pot in after the water in the pot boils, simmer for 3 hours, and then season before eating.

Here's how:

The ingredients that need to be prepared in advance include: 50g of dried fish maw, appropriate amount of ginger, and appropriate amount of water.

1. In the first step, put water and dried fish maw in the basin and let it stand for 6 hours.

2. Then put water, ginger slices and fish maw in the pot, turn off the heat and let cool after boiling.

3. After cooling, put the fish maw into clean water and wash it.

4. In this way, the dried fish maw has been soaked.

1. The oil temperature should also be controlled when frying, if it is too high, it is easy to scorch the fish maw; If it is too low, it is easy to make the expansion of the fish maw insufficient, which will affect the effect of hair growth. In addition, it is necessary to use a colander to constantly flip the fish maw and press it into the oil to soak and fry, until the oil surface is slightly bubbling, and the fish maw will be broken by pinching it by hand, completely expanding, and it can be taken out when it is full and crispy.

2. The fish maw is only a semi-finished product after frying, and it needs to be soaked to make it naturally absorb water and become soft and expanding, so as to achieve the ultimate goal. When soaking, it should be noted that the freshly prepared fish maw should be cooled before being soaked in water, and the water temperature should not be too high, and hot water should not be avoided; Otherwise, the fish maw is easy to collapse, making the collagen fibers soft and losing their support, thus affecting their water absorption.

Because the fish maw has gone through the two stages of oil and frying when the hair rises, although it has been soaked at this time, but the greasy is still very heavy, it should be put into warm alkaline water after absorbing water, and the degreasing effect of alkali should be used to wash off the oil, and then rinse the lye with water before it can be used for cooking.

Contraindications for the consumption of fish maw.

1. Don't eat with cold food.

Fish maw is originally a cold food, if you eat it with the same cold food, it will not achieve its nourishing effect, and it may also cause physical discomfort. For example, chilled soda, cucumber, water spinach, etc., are not to be eaten with fish maw.

2. Don't eat with beer or wine.

After eating fish maw, do not drink beer and wine, which can cause gout.

3. Don't eat fish maw during your aunt's period.

Because fish maw has a strong collagen replenishment effect, it is very efficient in repairing human tissues. Eating fish maw during the aunt period, necrotic tissues often appear before they are discharged from the body, and new tissues will grow, and in the long run, uterine fibroids will be formed, causing great harm to the body.

Fourth, the best time to eat fish maw.

Fish maw is especially suitable for eating on an empty stomach, because this is the best time for absorption. Between 7 am and 8 am and between 10 pm and 11 pm, it is a good time to eat fish maw.

The above content refers to People's Daily Online--Lack of collagen Eat more fish maw to make up for it.

Put water in the pot and cook for 5 minutes, then turn off the heat, let the fish maw soak in it for about 2 hours, the main ingredients: 1 chicken, 4 fish maw, 2 scallops, 4 abalone.

Excipients: appropriate amount of ginger slices, appropriate amount of shallots, appropriate amount of salt.

Preparation of fish maw abalone in chicken soup.

1. Prepare 4 fish maws.

2. Put ginger slices, shallots and fish maw in the pot, cook on high heat for 5 minutes, and let the fish maw soak in it for about 2 hours.

3. Take out the fish maw and clean it on the reverse side.

4. The picture shows the washed fish maw.

5. Clean the abalone.

6. Draw a cross flower on it.

7. Add water to the pot, add ginger, green onion and abalone, boil, remove and set aside.

8. Wash the conpoy and set aside.

9. Prepare all materials.

10. Cut the chicken into several large pieces.

11. Add water to the pot and add the chicken pieces.

12. Add fish maw, abalone and scallops.

13. Boil over high heat for 5 minutes.

14. Turn to low heat and cook for about 2 hours.

15. At this time, there is more soup oil boiled out.

16. Strain the oil with a strainer and add an appropriate amount of salt.

17. a finished product.

1. Put the fish maw in a clean container.

2. Cut a few slices of ginger and put them on the fish maw.

3. Put water and steaming curtain in the pot.

4. Put the fish maw and the container into the pot.

5. Steam for about 5-6 minutes.

6. The fish maw has evaporated after taking it out.

7. After taking it out, wash it with a clean oil-free water source and use it directly.

8. Soak the ones that are not needed temporarily in a sealed box, change the water every day, and store them in the refrigerator for 4-5 days.

Soaking method: Before eating, fish maw must be soaked in advance, and there are two methods: oil hair and water method. Thick fish maw can be used in both ways, and thin fish maw is easy to rot in water, so it is better to use oil hair.

1 Oil hair Small fish maw such as yellow croaker maw and turtle maw should be used for oil hair. Wash and drain the fish maw with warm water and fry it in a warm oil pan. The oil should be kept at a low temperature to ensure the quality, and the oil should not be scorched and yellowed when frying, and the outside and inside are not transparent.

When the fish maw is fried until the hand is broken, and the section is like a sponge, it can be fished out. However, it should be noted that the fish maw will not be fried at the same time due to the different thicknesses, and the good ones should be fished out first to avoid overheating. Yellow lip belly, hairy belly, sturgeon belly and other large and thick, oily hair, first simmer the fish belly in a low-temperature oil pot Chinese fire for 1-2 hours, see the fish belly soft, and then use a stronger fire to increase the oil temperature, and keep turning until the fish belly is swollen and full.

However, the fire should not be too vigorous, otherwise, it is easy to cause the outside to be coke. 2. Water hair: Soak the fish maw in water for a few hours, wash it clean, put it in a stew jar, add cold water to boil and remove from the fire, wait for it to cool down and then burn, burn it two or three times a day, take it out after two days, soak it in water and set aside.

When soaking fish maw, avoid contact with the water in which shrimp and crab are boiled to avoid contamination with peculiar smells.

1. The relatively large thick fish maw should be cut into small pieces before preparing the water hair, and then the chopped fish maw should be soaked in cold water for 3 4 hours. After soaking, brush the fish maw, put it in the pot and add clean cold water, turn off the heat after the water in the pot is boiled, and let the fish maw stay in the hot water for 2 3 hours.

2. If it is not a relatively thick dried fish maw, it can be used completely after the above steps, but a fish maw that is too thick will not work. We can wait for the hot water to cool down and boil again, repeat the boiling and soaking three times a day, and it can be completely soaked in two days at most, and the specific time depends on the thickness of the fish maw.

Dried fish maw is very nutritious, so how to soak dried fish maw to make delicious dishes?

01 The first method is water hair.

First of all, we choose an appropriate amount of dried fish maw, first soak the fish maw with water for a few hours, then boil the water, put the dried fish maw into the boiling water, cover the pot, and let it cool.

02 Then take out the dried fish maw after cooling, at this time it is basically half done, pour out the water, take another pot of water, repeat it and it will be completely done.

03 The second method is oily hair.

We have to take out the dried fish maw prepared first, wash the fish maw with rotten warm water, and then put it into a warm oil pan to fry after the call, the oil temperature should not be too high, and it should be kept at a certain temperature.

04 If you want to send out the fish maw oil to ensure the quality, the oil temperature should not be too high, too high the oil temperature is easy to fry the fish maw, do not fry it, and the outside of the oil is not transparent. Basically, you can blow it up.