What happens after the fake fish maw is stewed, and how to stew the fish maw has the best effect

My family has been in the fish gelatin business for generations, and I am familiar with these, and I am a professional, and I hope I can help you.

Hello, I think you want to know what's going on, I see you say this, I think the fish gelatin will not be fake, the fish gelatin stew after the soup is viscous and clear in fact, there are actually there, like the small Beihai double tooth island paste Golden Dragon and some other varieties of fish gelatin belong to the more ordinary, so the soup will be viscous after stewing, and his glue meat is also easy to dissolve after stewing and can not see the gum block, now in cold weather, you don't drink it immediately after the cold will become jelly, as for the smell of fishy, it is not fishy to eat after stewing, it is possible that the gelatin itself is a little old, so you don't feel fishy when you eat it, like the varieties of fish gelatin are better, such as the red mouth, it won't smell fishy, and it won't taste fishy, unless it's very fresh and new, it will feel a little fishy. It is not fishy and has a good quality variety, and his meat is very tough, so you can still see the gum after stewing.

In summary, the main thing is to let people have questions about fish gelatin in the future to see your question can see that the soup is not viscous after the fish gelatin is stewed, and the quality of fish gelatin is good, if you have other fish gelatin problems, you can click to leave a message to me, I will come to see from time to time to help everyone,

Cook for about 2 hours.

Ingredients: 1 local chicken (1000 grams), 50 grams of dried morel mushrooms, 300 grams of fish maw, 150 grams of dried conch, 5 fresh abalone (negligible), 5 grams of wolfberry, 5 red dates, 3 slices of ginger, 1 chives, 2 spoons of Huadiao wine, appropriate amount of salt.

The practice of morel mushroom fish maw and conch slices to make chicken soup:

1. The processed local chicken can be whole, can be chopped into large pieces and can be changed into small pieces, and I like to blanch the large pieces for later use.

2. The morel mushrooms are soaked in water in advance to soak and soften, and the water is washed several times to flush out the mud and sand trapped in the mushrooms.

3. Prepare other ingredients.

4. The soaked fish maw needs to be boiled in a pot of boiling water with green onion white and ginger in advance, and the fish maw should be blanched to remove the fishy treatment.

5. The cut abalone is also like fish maw blanching method, and it is ready for use after coming out of the water.

6. Take the soup and boil it with an appropriate amount of water, put in the local chicken, dried conch, red dates, ginger slices, turn to high heat and boil for 10 minutes, then turn to medium-low heat.

7. After boiling for 1 hour.

8. Put the processed morels into the soup.

9. The morels that have been boiled for half an hour are already soft.

10. Then, fall into the soaked water to process the fish maw.

11. And processed abalone.

12. There are also wolfberries and other pots to cook for 10 minutes.

13. Finally, add Huadiao wine to enhance the fragrance, and turn off the heat after 5 minutes.

14. Fall into the salt to taste, and it's done!

15. Sweet and delicious chicken soup with morel mushrooms and fish maw and conch.

Fish maw should be soaked in cool water with water, the thin one should be soaked at least overnight, and the thick one should be soaked for 24 hours, and the water should be changed two or three times in the middle.

Preparation of fish maw stewed chicken broth.

First, the materials. Ingredients: 1 piece of fish maw, half a grass chicken.

Excipients: 3 matsutake mushrooms (soaked and boiled), 4 mushrooms (soaked and boiled), 6 slices of ginger, rice wine for spare, and 1 package of ingredients.

Second, the practice. 1. Soak fish maw (the thicker, the better) in cold water for 12-20h, during which time please change the water 2-3 times.

2. After the water boils, add 4 large slices of ginger and soaked fish maw, add a tablespoon of rice wine after the lid is boiled, and cook for 10-15 minutes.

3. This step can be operated selectively according to individual conditions, and the boiled fish maw is added to cold water to soak for 10-16 hours after natural cooling, the purpose of which is to make the fish maw soak completely to the maximum extent, which can be 1 times larger than the soaking in step 2. The taste will also be thicker and softer.

4. According to the number of eaters, prepare 1 or half a grass chicken.

5. Bring a pot of water to a boil, add grass chicken and ginger, add a spoonful of rice wine and simmer for 10-15 minutes.

6. You can also add matsutake mushrooms and mushrooms to the rice cooker with soup function according to personal preferences.

7. Add steps 3, 5, and 6 to the rice cooker, select the soup function, and cook for 2-3 hours.

Fish maw is a kind of dry goods, its texture is relatively hard, it needs to be soaked for a long time to absorb water, so after soaking and then stewing, it can reduce the stewing time of fish maw, and the texture of the boiled fish maw will be softer and glutinous, it is generally recommended that it is best to use it for stewing after soaking.

If the fish maw is relatively small and the time is not enough, then it can also be used for stewing without soaking, but the stewing time should be enough until the fish maw is stewed softly before eating.

1.Generally, fish maw is soaked in cold water overnight.

2.Put the fish maw in boiling water for about 20 minutes, turn off the heat and bake until the water is warm. Take it out and soak it in cold water, and change the water every day (do not get it in the fat oil).

3.Fish maw is a very heavy gelatinous substance, easy to turn the bottom, it is advisable to use bamboo pipes to pad the bottom when cooking, in order to prevent burning.

4.When boiling, use ginger, green onion, oil, salt, and shochu to stir up the wok, put in water, wait for the water to boil, put the fish maw into the boiling water and boil, about 15 minutes to remove the fishy smell.

5.Fish maw will gradually dissolve after a long time.

6.To make fish maw delicious, first boil the soup, and then add the fish maw for about 20 minutes.

Fish maw method: Stewed chicken with cordyceps and fish maw.

Ingredients: four pieces of soaked fish maw, five coins of cordyceps, half a chicken, one or two hams, and an appropriate amount of water.

Method:1Put the fish maw and chicken in the boiling water and drag it and drain.

2.Wash and trim the cordyceps, put it in a stew pot with fish maw, chicken, ham and water, cover and simmer for about 2 hours.

Fish maw pork rib soup.

Ingredients: 3 taels of fish maw, 8 taels of pork ribs, 1 tael of yellow party (codonopsis), 2 tablespoons of wolfberry, 5 slices of Huaishan, 5 slices of ginger, 1 green onion.

Method: 1. Soak the fish maw in water first, then boil it in ginger and scallion 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 bring to a boil, add all ingredients to boil, turn to a slow heat and cook for 3 hours, add salt to taste, and drink.

Chicken feet fish maw soup.

Ingredients: 8 chicken feet, 150 grams of fish maw, 6 mushrooms, 1 small piece of ginger.

Method] Cut off the toenails of the chicken feet, wash the water and pass the cold river.

Fish maw is first soaked and initiated, and then softly cut.

Bring an appropriate amount of water to a boil, add turkey feet and fish maw. Winter 8 Ginger in the same pot for 4 hours, the soup can be seasoned with salt.

Efficacy] nourishes yin and qi, and replenishes foot strength.

It is now this season, late autumn, which is the most suitable tonic.

First water hair, I don't know what kind of fish maw you use, is it yellow croaker or mackerel or something? The thickness is different, the water generation time is different, and the filter water can be taken out if it is a little soft. Generally speaking, the fish maw soup should be boiled within two hours, not more than 120 minutes, so as not to cause microtoxicity after boiling for a long time, which is harmful to the body.

According to the degree of thickness to decide, thin soak for 3 hours, thick even to soak for a night, in short, see the fish maw is soaked soft OK.

Answer pro, I'm glad to answer for you. The soaking time generally ranges from 12 hours to 24 hours. If it is soaked in cold water, generally thinner fish maw needs to be soaked for 12 hours, while thicker fish maw needs to be soaked for 24 hours, or even longer; If you soak in hot water, the soaking time can be greatly reduced, but it is generally recommended to soak in cold water.

First of all, the fish maw must be soaked first, generally according to the thickness of the fish maw, the purpose of soaking is to cut better. The time of soaking is: you can break the fish maw and fish maw, wash it inside and outside, and cut it to move, and the time of soaking is subject to these 2 points.

Some are half an hour, a little an hour or two, and some may be longer. Fish maw can be used with chicken, duck, lean meat and other meat products to make soup, among many practices, fish maw pot pigeon soup is a delicacy favored by many people, not only because of its high nutritional value, but also because its soup is delicious, delicate meat, is a very good food before stewing must first soak the bird's nest, generally fish maw soaked in cold water overnight, also with ginger, green onions, oil, salt, shochu wok, put in water, wait for the water to boil, put the fish maw into boiling water to boil, about 15 minutes to remove the fishy smell, Take the pigeons as the favor: wash the pigeons with blood, cut them into small pieces (or not), pour the cleaned pigeons with the blood, and then pour them into the rice cooker liner.

Add an appropriate amount of water, add the soaked fish gelatin, add the shiitake mushrooms, and choose the soup function to cook. To make the soup, first simmer the broth, then add fish gelatin and simmer for 20 minutes. Fish gelatin contains a lot of collagen and is easy to absorb and utilize, so it is favored by people.

Most of the fish gelatin on the market is artificially farmed, with low nutritional value, and only a few big brands are really selling wild deep-sea fish gelatin, such as Fu Linmen and Beijing Tong Ren Tang. Among them, FLM is famous in the industry for being the most cost-effective.

Summary. How to stew fish maw for the best effect Hello dear. Fish maw is best stewed and eaten.

Eating fish maw often can play a role in beauty and beauty, when eating fish maw, we must pay attention to eating alone, try not to stew with other foods, which will affect the nutritional value of Sichuan pepper, you can also add rock sugar when stewing Sichuan pepper, which can make the taste more sweet and glutinous. Milk lily or red dates can be added appropriately to improve the situation of women's qi and blood deficiency. <>

<> how to stew fish maw is the best effect.

How to stew fish maw for the best effect Hello dear. Fish maw stewing has the best effect on the bridge. Eating fish maw often can play a role in beauty and beauty, when eating fish maw is sold out, we must pay attention to eating alone, try not to stew with other foods, it will affect the nutritional value of pepper, you can also add rock sugar when stewing pepper, which can make the taste more sweet and glutinous.

Milk lily or red dates can be added appropriately to improve the situation of women's qi and blood deficiency. <>

<> above is all of [how to stew fish maw with the best effect], I hope it will help you <><

1 At least half an hour.

The stewing time of fish maw is related to the size of the fish maw and the year of the fish maw, the smaller the fish maw, the easier it is to cook, the smaller the year of the fish maw, the shorter the stewing time, generally stewing for about half an hour to 1 hour; However, if the fish maw is relatively large or old, the simmering time will be longer, and it may take about 2-3 hours, which can be judged according to the specific situation.

2. To judge whether the fish maw is cooked, you can first look at the color of the fish maw, if the fish maw has been stewed, the color will be milky white fish, and then the size will be much larger than when it was just cooked.

The second step to judge whether the fish maw is stewed is to use chopsticks to pinch the fish maw, if it has been completely soft and rotten, it proves that it has been stewed, if there is still a hard feeling, it proves that it needs to continue to stew.

3. If the fish maw is not rotten after two hours of stewing, the following reasons are mainly considered:

If the fish maw is not stewed for two hours, it may be because the fish maw did not soak before stewing, in this case, the stewed fish maw is relatively longer, it may take about 3-4 hours.

If the fish maw has not been stewed for two hours, it may also be due to the fact that the fish maw is relatively old, and this kind of fish maw is generally harder because of the long storage time, and the stewing time is longer than that of the general fish maw.

Varies from 412-24 hours.

In the case of cold water soaking, it may take 8-12 hours for thinner fish maw, and it may take 24 hours or even longer if the fish maw body is thicker; If it is soaked in hot water, the time for soaking fish maw can be shortened a lot, but it should be noted that fish maw should not be soaked in boiling water.

5 Ingredients: 10 red dates, appropriate amount of rock sugar, 50 grams of fish maw.

Method: 1. After soaking the fish maw, wash it and cut it into small pieces for later use.

2. Wash and pit the jujubes.

3. Put the fish maw, red dates, and rock sugar into the stew pot together.

4. Add an appropriate amount of water and simmer for about 2 hours until the ingredients are simmered.

5. Serve and serve.

Ingredients: 1 chicken, 100 grams of fish maw, 20 grams of red dates, 3 slices of ginger, appropriate amount of salt.

Method: 1. Soak the fish maw, wash and bend the leakage, and cut it into pieces for later use.

2. Handle the chicken cleanly, cut it into pieces, and wash the blood water.

3. Then put the chicken, fish maw, red dates, and ginger into the stew pot.

4. Add an appropriate amount of boiling water, boil over high heat, and simmer for about 3 hours until it is rotten.

5. Finally, add salt to taste.

Ganoderma lucidum stewed in fish maw soupMaterial:

30 grams of Ganoderma lucidum, 6 fish maw (about 120 grams), 1 pigeon, 3 slices of ginger, 5 pitted red dates, 5 grams of dried longan.

Method:

1.Wash the fish maw and soak for 24 hours.

2.Blanch the pigeons in a pot of boiling water and rinse them with cold water.

3.Ganoderma lucidum, red dates, longan, ginger slices, pigeons, and fish maw are put together in a stew pot, simmered for 4 hours over water, and seasoned with salt.

Efficacy: It has the functions of nourishing yin and nourishing beauty, warming the kidneys and helping yang, harmonizing qi and blood, and strengthening strength.