Hello, I would like to ask, why do I end up with water every time I stew fish maw? Wait for the soup

Sorry to hear that your stewed fish maw always melts into water problems. There can be many reasons for stewing fish maw water, here are some possible reasons:

1.The quality of fish maw: if the quality of fish maw itself is not good, it is easy to dissolve water when stewing. High-quality fish maw will not be rotten after boiling for a long time, and it will not break or melt even if it is stewed for half a day. Poor quality fish maw is easy to rot at high temperatures.

2.Simmering too long: If simmering too long, fish maw will also rot. Generally speaking, depending on the type and thickness of fish maw, the simmering time varies, so it is necessary to master the appropriate heat.

3.Improper soaking: If the fish maw is not fully soaked before stewing, or the soaking time is not enough, the fish maw will not be easy to cook during stewing, and it is easy to turn into water.

4.Ingredient pairing problems: Some ingredients will have a chemical reaction when stewed with fish maw, resulting in fish maw turning into water. For example, fish maw is prone to this phenomenon when it is stewed with mung beans, pork liver, etc.

In view of the above possible causes, you can try the following methods to improve the problem of water when stewing fish maw:

1.Choose high-quality fish maw to ensure its reliable quality.

2.Master the correct simmering time, determine the simmering time according to the type and thickness of fish maw, and avoid too short or too long.

3.Before simmering, the fish maw is fully soaked, which generally takes 2-4 hours, depending on the specific situation.

4.Pay attention to the combination of ingredients and avoid simmering fish maw with ingredients that are prone to chemical reactions.

5.When simmering, add some ingredients that can remove the fishy smell, such as ginger slices, cooking wine, etc., to help reduce the fishy smell of fish maw.

Whether it will melt away after stewing has something to do with the variety and size, and has nothing to do with whether the variety is good or not. If stewed, it will melt away from Tawau and Annam.

The smaller the mouth, the easier it is to be stewed, and most varieties will shrink or maintain their original appearance when stewed, which is related to the physical characteristics of the gum meat. In addition, the two cheap hand-made fish maw, which were once popular on the market, nail tubes and layers, will also be stewed. You can search for a new friend in the address book in WeChat called the public food supplement, this family's fish maw is the original product collected at home and abroad, the cost performance is very high, you can save a lot of money with them to take fish maw, they will also teach you how to eat, what is the effect of eating, how to store.

Normal fish maw also melts in ten minutes, which should be considered normal.

There are many varieties of fish maw, and high-quality fish maw will not be rotten after cooking for a long time, even if it is stewed for half a day, it will not be broken or melted.

However, there are hundreds of common fish maw on the market, and it is not uncommon for fish maw to melt after boiling for a few minutes.

For example, the cultivation of Tawau or the crushed North Sea (focusing on crushing) that has been soaked for too long, as well as the vegetable maw that has been soaked for too long, as well as the salt culture explosion process or the so-called three-processed fish maw with the pure frying process, etc., may melt in the soup after a few minutes of boiling.

However, if it is a complete fish maw with a normal soaking time, it will melt in a few minutes after boiling the pants, and it is not excluded that it is a fake fish maw made of edible glue.

Fake fish maw. Fish maw is not easy to boil and dissolve, wash and steam in a stall steamer for 20 minutes, then soak in a bowl and put it in the refrigerator overnight. The next day, Tong and shudder took out and washed, put it in a pot and stewed, after stewing, it was still cool and slippery, if the fish maw was boiled for a few minutes and dissolved, it was fake.

Steamed fish gelatin.

The hail is soaked in ice water. At this point, if the gelatin is curled, it can be flattened with ice cubes to help set the shape. Then put it in the refrigerator, and the fish gelatin will continue to soak at low temperatures.

Knowledge expansion: fish gelatin needs to be steamed in water: most of the fish gelatin on the market is dry products, and it needs to be soaked in water for a period of time before eating, and steamed with water when soaking, which can shorten the soaking time to a certain extent, and the collagen in the fish gelatin can be made by steaming in water.

The water absorption capacity is improved, so that the soaked fish gelatin is larger and thicker, and the fish gelatin is better in appearance and taste.

How long is the best time to steam the fish gelatin: It is generally recommended to steam the plum for 10-15 minutes.

If it is stewed for a long time, it will melt, and the gelatin in the fish gelatin will gradually dissolve in the soup under high temperature. The main components of fish gelatin are high-grade collagen, multivitamins and calcium, zinc, iron, selenium and other trace elements. Its protein content is high, and the fat is only, making it an ideal high-protein and low-fat food.

It is a raw material for the human body to supplement and synthesize protein, and it is easy to absorb and utilize.

Fish gelatin is a dried product of fish maw (auxiliary respiratory organs), rich in gelatin, so it is called fish maw, also known as fish maw and fish maw. Fish gelatin, along with bird's nest and shark fin, is one of the "eight treasures" and is known as "marine ginseng".

Summary. There may be the following reasons why the fish gelatin is boiled:1

Cook for too long. The boiling time of fish gelatin should be strictly controlled between 5-10 minutes after boiling, too long cooking time will lead to excessive cooking of fish gelatin. 2.

The heat is too high. Too high a temperature will cause the gelatin to cook faster, and the cooking will be overcooked. 3.

Fish gelatin quality problems. Poor quality of fish gelatin, or expiration date, will affect the cooking effect.

There may be the following reasons why the fish gelatin is boiled:1Cook for too long.

The boiling time of fish gelatin should be strictly controlled between 5-10 minutes after boiling, too long cooking time will lead to excessive cooking of fish gelatin. 2.The heat is too high.

Too high a temperature will cause the gelatin to cook faster, and the cooking will be overcooked. 3.Fish gelatin quality problems.

The poor quality of fish gelatin, or the expiration of the shelf life, will affect the sound of cooking.

If the gelatin has been cooked, it is recommended to scoop out the boiled gelatin and cool it in cold water to allow it to solidify before cooking again.

About five hours.

Ingredients: 20 grams of fish maw, half a black chicken, 7 mushrooms, ginger, cooking wine, salt to taste.

Steps: 1. Soak the fish maw in water for 12 hours and pour out the water. Put water in the pot, boil the ginger slices, put the fish maw in it and cook for 20 minutes, scoop it up, overuse cold water, and wash it well.

2. Soak shiitake mushrooms in warm water; Chop the black chicken and wash it, put water in the pot, put ginger slices to boil, put the black chicken into the water, pour in the cooking wine when the water boils again, and then boil. Scoop up the black chicken and wash it with cold water.

3. Put the black chicken, shiitake mushrooms, fish maw and ginger slices into the casserole, add water, simmer for 5 hours, and add salt to taste before drinking.

1. Slaughter the local chicken and wash it;

2. Add water to the pot and put the local chicken;

3. Cook the chicken, scoop it up, and set aside the soup;

4. Wash the fish maw;

5. Wash and blanch the pork ribs;

6. Add an appropriate amount of water to the electric clay pot, pour in the pork ribs and fish maw pot;

7. After boiling for an hour and a half, add the chicken broth, boil for more than half an hour, add salt to taste, and serve.

Depending on the size of the fish maw.

The cooking time of fish maw has a lot to do with its size and thickness, generally speaking, the younger the age and the younger the year, the less time required for fish maw is also relatively short, generally boiled for about 30 minutes to 1 hour.

However, if the size of the fish maw is relatively large or the year is relatively old, the stew time will be longer, generally it needs to be stewed for about 3-4 hours to be thoroughly stewed and stewed, and for more than 200 grams of fish maw, it generally needs to be stewed for more than 6 hours.

Can fish maw make soup without soaking?

Yes but not recommended.

There are two main purposes for soaking fish maw, the first is to remove the dust, soil and other impurities attached to the fish maw and reduce the fishy smell contained in it, and the second is to soak the fish maw softly, so that the fish maw can be cooked and soft faster in the subsequent cooking process.

Although fish maw can be used directly to make soup without soaking, it takes a long time, and some of the impurities contained in it may dissolve into the soup, so it is recommended to soak it first and then make soup.

It will melt after a long time of stewing, and the following is how to stew fish gelatin.

Ingredients: 1 2 black chickens, 15g of fish gelatin

Excipients: appropriate amount of water, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of salt.

1.After washing the black chicken, put it in the stewed Gu and add water.

2.Red dates, goji berries to clean up.

3.Soak the gelatin for half an hour.

4.Pour in red dates, goji berries.

5.Add the fish gelatin.

6.Simmer for 2 hours and add salt before removing.

First of all, good fish gelatin is very resistant to stewing and does not melt. (Unless you've been simmering for dozens of hours without stopping), those fish gelatins that melt as soon as they are stewed may be fake. Generally, fish gelatin will swell to varying degrees after stewing.

Generally, it is recommended to stew fish gelatin in an electric saucepan, because fish gelatin is carefully stewed over slow heat, and it is not suitable for pressure cookers. It is more convenient to stew in an electric saucepan, and there are two ways to stew through water and stew directly. Basically, the efficacy is about the same, and the key depends on everyone's preference to choose.

The most nutritious way to eat fish gelatin is to stew, fish gelatin can be matched with pig's trotters together, the stew effect is also very good, when you want to prepare fish gelatin, four, red dates five, ginger slices appropriate amount of pig's trotters one, soak the fish gelatin in advance soft, cut into small pieces, pig's trotters chop into blocks and then blanch with boiling water and take out. Put the blanched pig's trotters and fish gelatin in the stew pot, add red dates and ginger, then add an appropriate amount of water, simmer together for three hours, and add salt to taste after stewing. Fish gelatin is the first choice for health preservation, and the quality of fish gelatin is uneven, so how to choose a good fish gelatin is very important.

There are two major brands with the best quality, FLM and Tong Ren Tang, both of which are fish gelatin salvaged in the deep sea. Among them, FLM fish gelatin is the most affordable. Most of the other miscellaneous brands of fish gelatin are artificially farmed, and the quality difference is relatively large, so it is not recommended to buy.

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