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

How to soak dried fish gelatin

1. Dried fish gelatin can be soaked directly with water, and when needed, you can soak the intervention glue purchased back in clean water, the amount of water must not be over, and then take it out after it absorbs water and expands and becomes soft, this process takes about 24 hours.

2. After soaking, the dried fish gelatin can not be directly cooked and eaten, it should be put in the pot to boil, it can be put in an appropriate amount of ginger slices, can remove the fishy smell of the fish gelatin, continue to cook after boiling the pot, 3 5 minutes after taking out, immediately put the fish gelatin into the prepared cold water to soak, three or four hours after the dry fish gelatin can really be soaked, and it can be cooked and eaten after taking out.

Relatively large thick fish maw, before preparing the water hair, to cut into small pieces, and then soak the chopped fish maw in cold water for 3 4 hours, after soaking, brush the fish maw, after washing, put it in the pot and add clean cold water, turn off the fire after the water in the pot is boiled, and let the fish maw stay in the hot water to soak for 2 3 hours.

If it is not a relatively thick dry fish maw, it can be completely used after the above steps, you can wait until the hot water cools 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.

Hello! The easiest way to soak fish maw is to steam fish maw in a pot, then put it in water to cool down, and then soak it.

After the fish gelatin, the gelatin fully absorbs water and expands, the thickness of the gelatin increases, the elasticity is enhanced, and the taste is better.

Operation steps: 1. Take an appropriate amount of fish maw, rinse it, and then place it on the steaming pot, and it is best to spread ginger slices on the upper and lower sides of the fish maw, which can effectively remove the fishy smell of fish maw;

2. After boiling the water in the pot, put the steaming pot into the pot, cover the pot, and steam over high heat for 5-10 minutes.

After a few minutes, open the lid and remove the fish gelatin (it is normal for the steamed fish gelatin to shrink into a ball or shrink significantly).

4. The steamed fish gelatin is immediately soaked in cold water, at this time the fish gelatin is still in a tight state, pay attention to add a sufficient amount of water, and then put it in the refrigerator for one night, the fish gelatin will continue to soak in low temperature;

5. Take it out the next day, the size, weight and thickness of the fish gelatin will change significantly, and after the soaking is completed, the fish gelatin will be more resilient and elastic.

Fish gelatin is rich in protein, gelatin, phosphorus and calcium, which can nourish yin and nourish the skin, eliminate fatigue, and is the best ingredient to replenish but not dry, and it is also the best choice for women to supplement collagen.

1. Simple soaking: Dry fish gelatin with cold water in the refrigerator for one night, clean the inside and outside of the fish gelatin after softening, and a small amount of fish oil and blood film can be scraped clean or cut off with small scissors. The gelatin produced by this method will not become particularly thick, but it is the best for nutritional preservation.

The soaked and washed fish gelatin can be placed in a dry and ventilated place, supplemented by an electric fan, and can be stored for a long time after air drying.

2. Water hair or evaporation: After the dried fish gelatin is cleaned in cold water, add ginger to steam or boil (after the water boils, then put the fish gelatin) until the fish gelatin is "just soft and slightly elastic".

Note! The key to making the gelatin is to control the time and evenness of steaming or boiling the gelatin. Generally, less than 20 grams of fish gelatin should be steamed for 5-8 minutes, and more than 50 grams should be steamed for more than 10 minutes.

The practice of soaking fish maw (fish maw) 1) Take the dried fish maw (fish maw) and put it on the plate, remember not to rinse it, spread the ginger slices on the dried fish maw slices, sprinkle the cooking wine evenly on the fish maw, wait for the water in the pot to boil and put it in the pot and steam it for 10 minutes, open the lid of the pot and find that the fish maw has shrunk significantly.

Steps: Steam-Soak - Wash - Re-Soak - Done.

Material: N fish maw.

Ginger to taste.

Cooking wine to taste.

Purified water to taste.

The practice of soaking fish maw (fish maw).

1) Take the dried fish maw (fish maw) and put it on the plate, remember not to rinse, spread the ginger slices on the dried fish maw, sprinkle the cooking wine evenly on the fish maw, wait for the water in the pot to boil, put it in the pot and steam it for 10 minutes, open the lid and find that the fish maw has shrunk significantly.

If you are afraid of fishy smell, you can put more ginger and cooking wine.

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2) Take out the freshly steamed fish gelatin and ginger and pour it into cold pure water, use the temperature difference to lock the fish collagen to reduce nutrient loss, and use more water to ensure that all the fish gelatin is immersed (I use my own filtered pure water).

When the water temperature drops to about the same temperature as your hand, replace it with cold purified water again, so that you can put it in the refrigerator for the first soaking.

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3) After soaking for 24 hours, take out the fish gelatin for cleaning, gently wash the yellow film attached to the surface inside and out, pay attention to the head part to wash it in reverse, the purpose of cleaning is to reduce the fishy smell, clean it and replace it with pure water again and put it in the refrigerator for the second soak for 24 hours.

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4) This is the process: steaming, soaking for 24 hours, cleaning, and then soaking for 24 hours after the fish gelatin is not oversized, each piece is much larger than the palm of my hand.

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5) Now you can cook the soaked fish gelatin with other ingredients.

If you can't eat it all at once, put it in a plastic bag and put it in the freezer to store it and enjoy it next time.

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Tip: The container for soaking must be large to give enough space for gelatin to soak.

Fish maw Fish maw has always been regarded as a precious product for beauty. It can nourish yin and nourish the skin, replenish qi and strengthen the kidneys, and the little woman who is weak is the most suitable for regular consumption, and it is tonic but not dry.

Foaming method of fish gelatin.

1.Evaporation: Put the dried fish gelatin, green onion and ginger on the same plate and steam them until they are cooked and soft, take them out and soak them for 24 hours, and wash off the blood. The taste of the fish gelatin soaked in this way is better retained, but the effect of removing the smell is not so good.

2.Oily hair: Wash and dry the fish gelatin, put it in the oil pan one by one over low heat, it will shrink at first, and it will grow big after a while, take out the large fish gelatin, rinse off the oil on the surface, and soak it in water for 6 hours. The soaked fish gelatin has a crisp taste and is suitable for smaller and thinner fish gelatin.

3.Stir-fry: Wash and dry the fish gelatin, put salt in the pot and fry until the fish gelatin grows, then add water to soak for 6 hours, you can add green onion and ginger to soak together in water.

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

The method of soaking fish gelatin is as follows:

Materials to prepare stool chopping judgment: fish gelatin, purified water, steamer, etc.

1. Clean the fish gelatin and soak it in water.

2. After soaking white, wash off blood stains and oil stains with water.

3. Steam in a steamer for 10-20 minutes.

4. Put the steamed fish gelatin in cold water, store it in the refrigerator and soak it for 1 to 2 days, and change the water fish gelatin every 8 hours.

Recommended selection method of fish gelatin:

1. Look at the size of the fish gelatin.

The 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 number of fish gelatin is calculated by the number of fish gelatin per catty of jujube. 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.

2. Look at the number of years of fish gelatin.

The quality of the old fish gelatin is better than that of 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 is light in color and has a slightly fishy smell. The gum concentration of old rubber is reduced, and the effect is better.

3. Look at the color of the fish gelatin.

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.

It is recommended that this field choose fish gelatin with primary color, natural texture and blood streak is really good fish gelatin.

The easiest way to soak fish gelatin is as follows:

1. Tools Raw materials: fish gelatin.

Second, the specific steps:

1. Formation of fish gelatin. Fish maw, also known as 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.

Fish maw evaporation steps:

1. Soak the fish maw in water until soft, and the time depends on the size of the fish maw. Under normal circumstances, it should be soaked for a few hours or overnight, and it is best to soak more than 1 tael of fish maw for more than 1 day. (In summer, the soaking process should be placed in the refrigerator fresh-keeping room).

2. Wash the fish maw and remove the grease (the yellow ones that touch the oil with your hands are the ones). If the grease is not removed, it will smell fishy. The grease can be removed with the help of knives, scissors and other tools, and if some cannot be removed, it is okay to cut off a little.

3. Add water to the pot, boil the water until boiling, put the fish maw on the steaming rack, and evaporate over high heat. (Masterbatch can be added with appropriate ginger to remove the fishy smell, and it is normal for fish maw to be rolled up).

4. After steaming, take the fish maw and rinse it with water, soak it in ice water immediately after cooling, or soak it directly in the refrigerator fresh-keeping room.

The weight of the hair system is about 3-4 times that of the hair system, that is, the hair is good. If it has not yet been penetrated, you can continue to soak in water.

1. The evaporation time is very important, if you don't master it well, the evaporation will be too much, which will lead to "spitting gum" (meaning that the fish maw is overmade).

2. If the fish maw is too made, the original fiber toughness of the fish maw will be lost, and it will become soft and fluffy, and there will be no smooth feeling.

Frozen water must be used to soak fish maw, because this can preserve all the gum in the fish maw. Moreover, the water must be soaked on the surface of the fish maw to be thoroughly soaked.

The first dip takes about six to eight hours (depending on the size of the maw) and is ready to bend like a piece of paper. After boiling water, soak for about 12 to 24 hours.

02 Put it in the refrigerator during the whole soaking process.

It is best to put it in the refrigerator throughout the whole process when soaking fish maw, which is not afraid of fish maw deterioration. The weather in the south is relatively humid and cold, so in order to avoid the malice from becoming moldy and smelly, it is best to put it in the refrigerator when soaking.

Doing so can also make the fish maw smooth, which is similar to soaking in ice water. If the refrigerator is not enough, you can also put the fish maw in the zinc tray in the kitchen when soaking, and then turn on the faucet, so that the cold water drops on the fish maw drop by drop, and the flowing water can also avoid the deterioration of the fish maw.

03 Put shochu to remove the smell when boiling water.

After the first soaking, you can heat a pot of water and then put a few slices of ginger. After the ginger slices have come to taste, when the water is boiling, you can add shochu and fish maw soaked until semi-soft.

Remember to put shochu when the water is boiling, otherwise the alcohol will be useless when it evaporates. Sliced ginger and shochu are added to ward off the fishy smell of fish maw. Fish maw is about enough to boil water for one to two minutes, don't cook it for too long, otherwise the gum will flow away.