How to soak fish gelatin well, how to soak fish gelatin is the best

The first: evaporation.

1. Soak the fish gelatin with water first, and the larger and thicker fish gelatin can appropriately extend the soaking time.

2. Wash the fish glue and remove the grease, which can be scraped off with the help of knives, scissors and other tools. The main fishy smell of fish gelatin is oil, and if the fat is removed, the fish gelatin will not be fishy.

3. Add water to the pot and bring to a boil, put the fish gelatin on the shelf and steam it over high heat. During the steaming process, it is normal for the fish film to shrink into a ball. The steaming time is determined according to the size of the fish gelatin, and the fish gelatin with a dry weight of 1 tael evaporates for 5 6 minutes on high heat; 1 halves of dry weight fish gelatin, about 10 minutes; Fish gelatin with a dry weight of 2 taels takes about 15 minutes, and so on.

3. Soak the steamed fish gelatin in ice water immediately, and then put it in the refrigerator room, where the fish gelatin will continue to soak at low temperature.

4. The hair multiples are generally controlled at about 3 or 4 times, at this time, the fish gelatin is scooped up to stop soaking, and left for cooking or storage in the refrigerator.

5. In the process of evaporation, be careful not to evaporate too much, resulting in "spitting gum" - the whole fish gelatin is soft, the surface gum becomes too soft, the viscosity is very strong, it loses its elasticity, and there is no smooth taste when eating.

The second type: water hair.

1. After soaking the fish gelatin in water, use a brush to clean the grease and dust on the surface.

2. Add water to the pot and bring to a boil, so that the fish gelatin can be completely soaked. After the water boils, put the fish gelatin into the pot and boil, always pay attention to the changes of the fish gelatin.

3. Put the boiled fish gelatin in the pot and cover it, let it cool naturally, soak it in ice water, and put it in the refrigerator to continue soaking for a few hours or overnight. For thicker fish gelatin, sometimes it is still not thorough after boiling once, and it can be repeated to cook again, and the control of the hair multiplier is the same as that of evaporation.

Evaporation and water hair are the two most commonly used methods in fish gelatin hair making.

Whether it is evaporated or water-emitted, the size, weight, and thickness of fish gelatin will change significantly. In the process of processing, it is steamed or boiled first, and then soaked in ice water, one cold and one hot, and the process of thermal expansion and cold contraction is passed in the middle, so that the fish gelatin is more resilient and elastic, and the taste becomes "smooth and elastic".

It should be noted that the cooking time of soaked fish gelatin should not be too long. For the water that has been boiled with fish gelatin, it is recommended not to throw it away, but to add pork bones or chicken to make soup.

1. Ingredients preparation: 500 grams of water, 100 grams of fish gelatin.

2. Take a piece of fish gelatin, add pure water to submerge, and soak for 24 hours. Boil a pot of water that can be covered with fish gelatin, add an appropriate amount of ginger slices and green onions, and add soaked fish gelatin.

3. Continue to cook for 5 minutes, turn off the heat, do not open the lid, and let the fish gelatin soak in the pot overnight. Remove the gelatin and place it in a bowl with purified water and refrigerate for 24 hours.

Soak the dried fish maw in water for half an hour;

2.Boil water in a pot and steam the fish maw for 5-8 minutes;

3.Put the steamed fish maw into another pot, add 3 cm of water over the fish maw, add ginger slices and cooking wine to remove the smell, and soak overnight.

This is the correct method of soaking fish maw fish maw, which only requires two steps and has a high soaking rate.

The easiest way to soak fish gelatin is as follows:

Tools Raw material: fish gelatin.

1. Formation of fish gelatin. Fish maw, also known as Zen oak fish maw or fish maw, is made from the dried swim bladder of various fish.

2. Steam for 20 minutes. Take out the fish gelatin and put it on a plate, then put it in the steamer, cover and steam for about 20 minutes.

3. Test the elasticity by hand. After steaming, the fish gelatin will become smaller, and it can be elastic by breaking it by hand, and it can be steamed for another 10 minutes without moving.

4. Soak for 24 hours. Soak the steamed fish gelatin directly in clean water for 24 hours.

5. Soak for 5 hours and rinse. When the time is up, remove the fish gelatin, pour it into boiling water and soak it for 5 hours, and rinse it with water after soaking.

6. Finally, soak for another 24 hours. After washing, add water, cover with water, and soak for 24 hours.

Soak the fish gelatin in water for two days, then boil it in green onion and ginger water, simmer it overnight, and soak it in clean water for half an hour on the second blind day, the specific steps are as follows:

Ingredients: fish gelatin.

Excipients: water, green onion, ginger.

1. Put the fish gelatin in a clean basin and soak it in water for two days, changing the water every 10 hours.

2. Soak for two days.

3. Put green onions and ginger slices in a pot and bring to a boil.

4. After boiling, add the fish gelatin, continue to cook for 2 minutes, then turn off the heat, and simmer overnight.

5. After simmering overnight, take it out and soak it in clean water for half an hour, and it is done.

6. Cut into pieces and freeze, eat as much as you want.

Tips for selecting fish gelatinThe larger the gelatin, the heavier and thicker the gelatin. Generally, the ** of fish gelatin is priced according to the size of the head, and the quantity of fish gelatin is calculated by the number of fish gelatin per catty. The larger the size and the heavier the weight of the gelatin, the better the quality of the gelatin, and the higher the nutritional value.

The quality of the old fish gelatin is better than the new fish gelatin, the color of the old fish gelatin is relatively yellow, and the meat quality can be divided into dark yellow, golden yellow, etc., and there is no fishy smell, the new fish gelatin Shenbi color is lighter and slightly fishy.

Real fish gelatin is not a homogeneous or white whole. Only translucent, naturally textured, uneven amber fish gelatin is the best without bleaching. In the current seafood market, many sellers use bleach to bleach the fish gelatin in order to pursue the beauty of the appearance of the fish gelatin, but in fact, this has destroyed the healthy nature of the fish gelatin.

Authentic gelatin with natural textures, a little blood streak or uneven amber color is a good product.

It is recommended to use water, evaporation, and oil hair, each of which has its own advantages and disadvantages, depending on your needs.

One: Water hair

Wash the fish gelatin directly with water, take the container and cover the fish gelatin with water, put in 2 pieces of ginger peel and other deodorant ingredients, and soak for more than 24 hours. If it's hot, keep it in the refrigerator and remember to change the water every day.

This soaking method is more suitable for fish gelatin with small body size and general thickness. If the fish gelatin is too thick and too large, it will take a long time to soak it, which is time-consuming and labor-intensive.

Two: evaporation. Clean the surface of the dried fish gelatin and put it in a steamer to dry steam it in water.

Generally, dry steaming for more than 5 minutes, the time depends on the thickness, as long as you confirm that the fish gelatin field begins to shrink, the surface is sticky, and the appropriate amount of green onion and ginger can be put into the evaporation to remove the fish. After that, add water to keep soaking.

This method is suitable for large fish gelatin, and the time required for soaking can be reduced by evaporating first. Soak as soon as possible.

After the fish gelatin is soft, cut the fish gelatin and put it in the pot, press it with a spoon, and simmer and fry it repeatedly. See the fish gelatin blistering on both sides until the fish gelatin swells. When it is blown to a break, and the section is like a sponge, it can be fished out.

This method is suitable for the preparation of gelatin in cooking dishes, because the length of the frying time depends on the operator's own experience and the quality of the gelatin. When cooking, ginger, green onions, oil, salt, etc., can remove the fishy smell of fish gelatin.

Types of fish gelatin

One: Golden eel gelatin.

Golden eel maw is recognized as the first place among many fish gelatin, known as the "king of fish gelatin" and "as expensive as **". Golden eel gelatin can be divided into two types: small whiskered eel gelatin and large whiskered eel gelatin. Its medicinal value is extremely high, and its various miraculous medicinal effects are widely circulated among the people, and the collection value is greater than the medicinal value.

At present, there is no money eel gelatin in circulation on the market, and most of it is in the hands of collectors and fish gelatin enthusiasts.

Two: room glue. Room glue has a unique "money meat" gum, the texture is like "landscape pattern", and the back of its colloidal body is more similar to that of Osu money.

Because the house glue is produced in Myanmar and other sea areas, the house glue is also known as "Myanmar money", which is one of the five major fish gelatin, second only to the money eel gelatin in terms of ** and efficacy.

1. Prepare the dried fish gelatin and ingredients that need to be soaked, as well as pure water or mineral water, and filter water from the water purifier, a basin of the right size. 2. Put the fish gelatin in a basin, pour water, and the water line can be 1 cm high after submerging the fish gelatin. 3. Look at the fish gelatin every 1 to 2 hours, if the fish gelatin can be rolled up by hand, it is soaked, if it is not bent, it is not soaked.

4. After soaking, remove and brush off the dirt on the surface of the fish maw, such as dust, leaky fish oil, blood, etc., and pour out the soaked water. 5. If the fish gelatin is cut, you can directly put it into the stew pot, add water, and put in the ingredients.