Fish is now our home cooking. Eating fish, of course, can not avoid killing fish, when killing fish we can often see the belly of the fish. In recent years, we have gradually learned that fish maw is also a delicacy. So what are the nutritional values of fish maw? What about fish maws? Let's take a look.
The nutritional value of fish maw
Fish maw is also called fish maw, fish glue, flower glue, fish belly is rich in protein, fat, gum, phosphorus, calcium, fish belly method has clear soup fish belly, crab yellow fish belly, milk fragrant fish belly, shrimp fish belly, white juice fish belly, hen dried shellfish belly, milk soup boiled fish belly, snow lotus fish belly soup, hair crab pot fish belly, pork loin fish belly goji berry soup, American ginseng steamed fish belly, ginseng chicken fish belly soup, carrot fish belly soup, ejiao fish belly soup, fish belly soup, fish belly corn soup, cucumber boiled fish belly, hibiscus fish belly.
Fish maw has a high nutritional value, rich in protein and fat, and the main nutrients are viscous colloidal high-grade proteins and polysaccharide substances.
Fish belly can be used to treat boils, swelling and pain, nameless swelling, skin rupture, malignant tumors; Back pain, rheumatic low back pain, stomach disease, tuberculosis, whooping cough, hematemesis, aplastic anemia, yangling, tracheitis, maternal blood collapse and postpartum abdominal pain; It has good effect on kidney stones, gastric and duodenal ulcers, rheumatic heart disease, gynecological vaginal discharge and menstrual irregularities; Fish maw has a high therapeutic effect, rich in protein, gum, phosphorus and calcium, which is regarded as a beauty treasure for women; It has the ability to tonify all parts of the body, and fish belly is a precious product that tonifies without dryness.
A complete set of fish belly recipes
Clear soup fish maw
Ingredients: 150 grams of fish maw, 2 grams of monosodium glutamate, 10 grams of mushrooms, 2 grams of pepper, 50 grams of cooked ham, 250 grams of pu soup, 100 grams of cooked chicken, 1000 grams of chicken broth, 25 grams of flour, 10 grams of green onion, 25 grams of cooking wine, 10 grams of chicken fat, 10 grams of salt.
method
1 Oily fish maw is soaked in boiling water, and then pressed with a heavy object to make the fish maw completely immersed in water;
2 When it has absorbed enough water, it begins to soften and fish it out, and use a blade to form a 3 cm long and 2.4 cm wide slice;
3 Then put in the flour and gently grasp and wash, and then repeatedly extrude the oil with warm water and rinse it off;
4 Then put it in a pot of cold water and boil it, fish it out and rinse it with cold water;
5 mushrooms soaked in boiling water, remove the sediment on the peduncle, gently kneaded with salt to turn white, sliced into pieces, soaked in water;
6 chicken washed, cooked, sliced into slices;
7 cooked ham cut into thin slices;
8 Put the chicken slices and ham slices into a bowl and add the soup, steam for 10 minutes and take out;
9 shallots cut into segments;
10 pots put 250 ml of pu soup, cooking wine and salt, add fish maw to boil, then pour in a colander and drain the water, put it in the soup bowl, sprinkle pepper and green onion, put in chicken fat;
11 In addition, put chicken broth, chicken slices, salt and MONOS glutamate in the pot, bring to a boil and adjust the taste, skim off the foam, and put it in the soup bowl.
Hibiscus fish maw
Ingredients: 100 g fish maw, 75 g egg white, 10 g ham, 50 g rape hearts
Seasoning: 10 grams of cooking wine, 3 grams of salt, 2 grams of chicken essence, 2 grams of pepper, 5 grams of lard (refined), 15 grams of vegetable oil, 5 grams of chicken fat, 3 grams of starch (corn), 5 grams of green onion, 2 grams of ginger
1 fish maw cut into long squares with a slanted knife, mix well with starch, wash with water after 30 minutes, and then blanch;
2 cooked ham chopped;
3 rape hearts washed and blanched in water;
4 egg whites in a bowl, add fine salt, chicken essence, starch and stir well, stir-fry with warm oil into slices, become hibiscus;
5 Fish maws are blanched with milk soup;
6 oil pot on the fire, add the bottom oil, add the green onion, ginger slices sauté to make the aroma, then add the milk soup and fish maw, use salt and chicken essence to adjust the taste, move to the low heat and burn for about 10 minutes;
7 Take out the green onion and ginger slices, and then pour the sautéed hibiscus into the stir-fry;
8 Use corn flour to outline the sauce, drizzle some chicken fat to plate, and sprinkle the minced ham on top;
9 Rape hearts are cooked with milk soup, salt, cooking wine, and chicken essence until they taste good, and are placed next to the fish maw.
Crab yellow fish belly
Ingredients: 500 grams of fish belly, 75 grams of crab yellow, 10 vegetable hearts, 50 grams of cooked lard, 6 grams of cooking wine, 10 grams of monosodium glutamate, 12 grams of salt, 20 grams of starch, 25 grams of green onion, 25 grams of ginger, 500 grams of broth.
1 Soak the fish belly in warm water until soft, wash the oil stains with edible alkali, rinse it repeatedly with water, and use a knife to slice the fish belly into 3 cm and 1 cm wide strips. Shiitake mushrooms and winter shoots are shredded.
2 Put the wok on high heat, add water to a boil, put the fish maw into the pot for a while, drain the water. On high heat, replace with 250 grams of fresh soup, put fish maw, add 4 grams of refined salt and 10 grams of cooking wine. 0.5 g MSG, simmer for about 10 minutes, when the soup is slightly dry, put on a plate.
3 Wok on medium heat, put the cooking oil, green onion, ginger un fried incense, the egg yolk, crab yolk meat under the pot a little simmering a few times, then add winter shoot shreds, shiitake mushroom shreds, add balsamic vinegar 5 grams, cooking wine 10 grams, refined salt 3 grams, monosodium glutamate 0.5 grams, add 250 grams of fresh soup to boil, with wet starch to dilute the mustard, pour on the fish belly, sprinkle pepper, minced ham, drizzle sesame oil.
Milky fish maw
Ingredients: 500 g fish maw, 50 g cabbage, 150 g milk, 50 g cream, 50 g ham.
Seasoning: 10 grams of salt, 10 grams of cooking wine, 5 grams of monosodium glutamate, 2 grams of pepper, 50 grams of refined lard, 15 grams of starch corn.
1 fish maw soaked in water; Wash the oil of the fish maw, use a slope blade to form a 50 mm long and 30 mm wide slice, rinse it once with hot water, and soak it in cool water; 3 skinny hams chopped into fine minces; Slice the ginger and cut the green onion into sections;
2 beat the heart of the dish to wash the sediment, cramp off the tendons, and break the big one into two halves; Blanch thoroughly with boiling water, fish out the cool, and put the yard neatly into the spare dish; Put the pot on the fire, pour lard after heating, and put the beaten green onion and ginger into the side of the pot until the green onion turns yellow; Pour the general soup with a little salt, cooking wine, pepper and pour the fish maw down the pot;
3 After opening the pot, remove the green onion and ginger, squeeze out the water, brush the pot clean, and inject oil on the heat; Then add 100 ml of chicken broth, fish maw under the pot and add salt, cooking wine, pepper, monosodium glutamate, and then pour whipped cream; After boiling the pot, it is decorated with water starch, served on a round dish, and sprinkled with minced ham on top; Fill the pot with chicken broth to burn the hearts of the vegetables to taste, fish out the edges and serve.