Fish maw can be fried in sesame oil and eaten, and it does not need to be soaked

Fish maw is fried in oil and has no tonic effect. There are two mainstream practices for fish maw, one is to eat at home and the other is to be used in hotels. If you eat at home, you can use cold water to foam, the foaming time depends on the variety of fish maw, generally 30 minutes to 24 hours, the smaller and thinner the body of the soaking time is shorter, after soaking well, brush it, stew for 3 hours or stew for two and a half hours on direct fire, this practice can retain the nutritional value of fish maw to the greatest extent, if the hotel practice, you can steam for 10 to 20 minutes, or boil directly in water, boil until the water boils, turn off the fire, and put it in the natural cool, Then put the fish maw and water together in the refrigerator refrigeration (fresh) layer for 24 hours, and then take it out and stew for 30 minutes to eat, this method can make the fish maw foam very large, and can greatly reduce the fishy smell, the taste will become very good, but it will greatly lose nutrients, and you can put a variety of ingredients when the fish maw is stewed.

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I'm sorry, but I'm not sure how fish maw can be fried in sesame oil. However, I can provide you with how to soak and stew fish maw.

Foaming of fish maw:

1.Soak the fish maw in purified water and let it sit for a day.

2.After boiling the fish maw, remove it and soak it in cold water for 1-2 days.

3.Remove the fish maw, wash it with water and cook.

Fish maw stew:

1.Prepare the required materials, including fish maw, black chicken, ginger, red dates, barley, lily, wolfberry, codonopsis, etc.

2.Soak the fish maw, cut the black chicken into cubes, slice the ginger, and remove the core of the red dates.

3.Boil a pot of water, blanch the black chicken pieces and remove them.

4.Place all ingredients in a saucepan and add water.

5.Simmer for about 2 and a half hours.

6.After turning off the heat, add salt to taste and serve.

Please note that different fish maw species may require different soaking and cooking methods. It is recommended to adjust according to the specific fish maw type and taste preference.

BecauseFish gelatinIt tastes better when fried.

After soaking, if it is a small fish gelatin, it can be stewed directly, if the fish gelatin is too large, it must be cut into slices, of course, you can also cut it first and then soak it, then you need a special guillotine.

After the fish gelatin is fried, it will make the protein inside break the growth and contain collagen.

It will continue to be less, and the vitamins in the fish gelatin will also decrease, but it can be eaten.

Fish gelatin is the swim bladder.

The organs used by fish to adjust sinking and floating are also called fish bubbles.

Dry products with gas) are rich in gum, so they are 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".

When the swim bladder is fried, the protein will be destroyed, so the amount of collagen will be reduced accordingly. Oil for frying is a high-energy substance, so after frying, the amount of energy that the swim bladder can provide will increase. Since vitamins will be inactive by high temperature treatment, the vitamin content will be reduced accordingly, and vitamin A is a fat-soluble vitamin, which will be dissolved in the oil car, so it will also be lost.

Fish gelatin is more delicious after frying, but the loss of nutritional value is also very serious.

Ingredients: Appropriate amount of fish maw, appropriate amount of water.

Soaking steps: 1. After adding water to the pot and boiling, put the fish maw on the steaming rack, spread the ginger slices and steam over high heat for 5-6 minutes.

2. In the process of steaming, some fish maw will shrink into a ball, which is a normal situation.

3. After steaming, immediately soak the fish maw in water, and put a few pieces of ginger slices (if the fish maw is curled, it can be flattened with the help of ice cubes to help set).

4. When the weather is hot, please put it in the refrigerator to refrigerate and soak for 6 hours or more, during which the water should be changed 2-3 times (among them, the larger and thicker fish maw can appropriately extend the soaking time).

5. Cut the completely soaked fish maw into pieces, put it in the ice tray and freeze it, and take it out and thaw it when eating it (it is no problem to freeze for 2 months normally, and the best tasting period is 1 month).

This question is a matter of opinion, because everyone thinks differently, so there are many answers to such questions, and the author's statement will not necessarily be right, but I will tell you my own views on this topic.

First of all, before answering this question, let me briefly introduce the nutritional product of fish maw. Fish maw is a holy product in nourishment, it is rich in gum and protein, which can nourish yin and kidney, and beautify the skin. It is also very good for the stomach, and it is also worth mentioning that it has a miraculous effect on wound healing.

But how to consume it is a problem that has always plagued us fitness and wellness enthusiasts. So how do we soak our fish maw for consumption? Next, let me introduce you to one or two ways to soak him.

In our daily life, we generally use the way of oil hair to soak him. All we need to do is place it in a pan of boiling oil and stir-fry it over and over again. At this time, we must pay attention to the temperature, do not use too high temperature to fry so as not to scorch our fish maw.

At this time, we can find a clean basin, put the fried one into the basin and press it, then pour boiling water to make it soft, and finally remove the water in it and eat it.

Another method is water hair, but we don't recommend using it with water hair, because the treatment method of water hair is likely to cause it to rot. But we also know that the way of water hair is very simple, we only need to soak it in water for about seven or eight hours. Finally, it's worth mentioning that we know.

Fish maw actually contains a certain fishy smell, so here I suggest that you can use some traditional methods in our family to get rid of its fishy smell before eating, so as to facilitate our consumption of it.

The above is my personal immature view on this issue, and does not represent any reference suggestions.

As the name suggests, this way of soaking fish maw is to use cold water throughout the soaking process of the dried product.

The method is to rinse the fish maw with water for a few minutes (fish maw gourmets in Hong Kong, Macao and Taiwan will wash the fish maw under running water for more than 6 hours), remove the dust on the surface, and then soak the fish maw in cold water until it is soft, and then remove the residual blood and oil film on the surface of the fish maw;

If the volume of fish maw is relatively large, it should be cut into small pieces at this time, and finally the processed fish maw pieces should be soaked in cold water and put in the refrigerator for another 12 hours.

Fish maw soaking method 2: cold water and steam mixed soaking.

This soaking method is to rinse the fish maw prepared in advance under running water for a while, remove the surface dust, and then put it in a steamer to steam for about 10 minutes (the steaming time of large fish maw should be appropriately extended, the larger the time), the volume of fish maw after steaming will be significantly smaller than before steaming, and it seems that the appearance has decreased a lot.

Wait until the steamed fish maw is naturally cooled and put it in a container, add purified water and ginger slices, put it in the refrigerator and soak it for another 12 hours.

Fish maw soaking method 3: cold and hot water alternately soaking.

This method is now the mainstream way of soaking fish maw, and the new fish maw nouveau riche basically uses this method.

The steps are to rinse the fish maw with water first, put the washed fish maw into the container, add purified water and put it in the refrigerator to soak it, change the water once a day, and soak it for two days in a row.

Take it out two days later, find another pot, add water and ginger slices to boil, put the fish maw into boiling water and boil until the fish maw curls and swell, then take it out, immediately rinse it with cold water to cool down, add cold water and fish maw to the container again and put it in the refrigerator to soak for a day, and it's done!

Hello, the above three regulars, choose one that suits you and start acting.

1. Take an appropriate amount of fish gelatin and soak it in cold water for 2-3 hours until it becomes slightly soft.

2. Boil a pot of ginger water, put the fish gelatin into the pot and boil, turn off the heat, cover the lid and simmer until the water becomes cool, then continue to simmer for 4-5 hours.

3. The soaked fish gelatin has grown a little bigger, at this time, change the water to clean the fish gelatin, and remove the remaining part of the fish oil on the surface.

4. In this way, the fish gelatin will be soaked, and the soaked fish gelatin can be used for stew.

1. Soak in cold water. Put the purchased fish maw in a clean container, add an appropriate amount of cold water, and soak it. Especially for thicker dried fish maw, the soaking time should be increased, which can be decided according to the actual situation.

Until the fish maw is soft, you can take it out and rinse it under running water, and continue to soak it in clean cold water.

2. Blanch in hot water. Prepare a clean pot, add an appropriate amount of cooking wine, clean the ginger and green onion and cut them into appropriate size slices and green onion segments, pour in an appropriate amount of water, boil over high heat, and add the soaked fish maw. It can also have the effect of removing the fishy smell, and the blanching time is determined according to the size of the fish maw, and it can be removed after about 5 minutes.

3. Cleaning treatment. Put the fish maw in a clean container, pour plenty of water, wash it, remove the inedible parts, rinse it several times, cut it into an appropriate size shape, and then you can cook. It can be stir-fried or served in stewed soups with other dishes.

Hello; The method of soaking fish maw is as follows:

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.

There is a second method; Fish maw should be soaked for more than 10 hours, after soaking, wash the film inside, and then roll it with ginger and green onions, and then soak it in cold water for a while, you can cook, it is best to simmer it for an hour, so that the taste is more delicious, and there is no fishy smell at all.

The above are two kinds of soaking of peppercorns, I hope it can help the landlord.

It is also called fish maw or fish gelatin. After buying it, it should first be cleaned and then put in water to soak overnight. The whole piece is to be soaked in clean water. Then add green onions, ginger and garlic and bring to a boil over high heat to remove the fishy smell. Turn off the heat and let it cool naturally.

Fish maw is also known as fish maw, which is fish maw. Fish maw is first brewed with water and then soaked in purified water for 5 to 10 hours. Then clean the soaked soft fish maw, mainly to clean its grease and remove the grease, so that the fish maw will not taste fishy and taste better.

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.

1.There are two steps in soaking fish maw, the first step is soaking.

Soak the fish maw in clean water for an hour. 2.Next step 2:

Clean. Scoop up a fish maw and break it by hand. 3.

If the fish maw cannot be broken, continue to soak, and pick it up. 4.Wash the fish maw with water.

5.Finally, use a knife to cut the fish maw, if there is fish maw here and still can't be cut, then you need to continue soaking.

Fish maw and fish gelatin soaking simple 3 steps** tutorial.

Method 1Fish maw water hair method: wash the fish maw first, then take a large basin of water, about one or two centimeters higher than the fish maw, cover the lid, and soak overnight.

2.The fish maw that has been soaked overnight is removed and washed again. Then boil a large pot of water, after the water is boiling, add a few slices of ginger and green onions, and pour in a little cooking wine, let the pot continue to boil for a while, and evaporate some of the alcohol.

3.Then add the fish maw, cook for about 2-3 minutes, then turn off the heat, cover the pot, and simmer until the pot of water is completely cooled naturally.

4.Finally, take out the fish maw, rinse it with running water, then re-put it into a clean and oil-free basin, fill it with water, put it in the refrigerator and continue to soak for 12 hours.

5.Dried steaming method of fish maw: Spread some turmeric and scallion rice wine on the plate (not afraid of fishy, you can not put ginger and scallion yellow wine), and then put the dried fish maw on the plate. Then put the whole dish in the pot and steam for 15-30 minutes, until the fish maw is soft.

6.Finally, put the fish maw in ice or cold water, soak it in the refrigerator for one night, and then wash off the blood and oil stains.

7.Fish maw oil method: Put the pot on the fire, add oil, heat the oil for 30%, and put the fish maw in.

8.After the fish maw is soft, cut the fish maw and then put it in the oil pan, press it with a spoon, and simmer and fry. See the fish maw blistering, turn it over and fry it.

9.If the oil temperature rises, you can put the pot down; After the oil temperature drops, serve the fire again and repeat the fire until the fish maw swells. (The length of frying time can be determined according to the quality of the fish maw.)

The thick ones take a little longer to fry and the thin ones take less time. Do not fry at high heat to prevent the skin from being burned. ）