Mullet, which inhabits the seafloor, migrates from the depths of its wintering to the shallow water near the islands in the spring and summer. Mullet eggs are not eggs or eggs produced by cuttlefish, but processed by the spawning glands of cuttlefish. The spawning glands of the cuttlefish are marinated for a period of time in a liquid made of alum and table salt, dehydrating it to form a coagulated ingredient. Mullet eggs are very precious, have high nutritional value, and can supplement a variety of trace elements needed by the human body. Peeling open the mullet egg, we can find that the mullet egg is full and solid, and its body surface is relatively smooth and silky. The egg layer can also be relatively complete, and if it is milky white, it is a good product. The protein content of mullet egg is relatively large, and the overall shape is similar to that of rubbery and close to transparent water.
The nutrition of mullet eggs is very high, and the absorption rate is relatively high, which is easier for the human body to absorb. The composition of mullet eggs is slightly different from the eggs we usually eat, which is mainly reflected in its high content of protein, which makes mullet eggs appear similar to uncooked water even if cooked. Soak the mullet egg slices in cold water for a while before cooking, then boil them in cold water over medium heat to prevent nutrient loss. If the cooking time is too long, a series of chemical changes will occur inside the mullet egg, making the protein become tight and not easy to digest with the protein digestion enzymes in the stomach, forming iron sulfide substances that are difficult to absorb, resulting in loss of nutrients.
Mullet egg is not only quite delicious, its nutritional value is also very high, in fact, since ancient times there is a tradition of eating mullet eggs, so mullet eggs can be described as a down-to-earth cuisine, mullet eggs are a delicious Han chinese dish, belonging to the Lu cuisine. It is made by processing the egg glands of the female cuttlefish, and when processing, the egg glands of the fresh cuttlefish are cut off and marinated with a mixture of alum and table salt, dehydrated and the protein coagulated. Mullet eggs were popular in Shandong as early as the early Qing Dynasty, and in the middle of the Qing Dynasty, Shandong restaurants in Beijing were also very popular, especially popular with the literati and scholars at that time, the great poet and gourmet Yuan Ming during the Qianlong period of the Qing Dynasty, who had tasted the dish many times, and recorded the preparation method of the dish in the "Suiyuan Food List": "The mullet eggs are the freshest, the most difficult to serve, the water must be rolled through, the sand is removed, and the chicken soup and mushrooms are simmered." Gong Yunyan Sima family system is the most refined. Moreover, the nutritional value of mullet eggs is very high, not only rich in nutrition, delicious taste, with the effect of winter food to cold and summer food to relieve heat, but also rich in a variety of essential trace elements. It can be described as a delicious dish that is "both inside and out".
In addition to the excellent taste of mullet eggs, in fact, the therapeutic effect of mullet eggs is also very significant, mullet eggs are made of female cuttlefish egg glands processing, processing, the fresh cuttlefish egg glands cut off, with alum and salt mixture of marinade, so that it dehydration and protein coagulation is the finished product. It is a tangled egg gland of the squid family needleless eel or golden eel.
Mullet eggs are also very simple to make, which is very suitable for us to make at home. Bring the water to a boil in a pot and add the appropriate amount of soy sauce, rice wine, sliced ginger and tea egg packets to the water, stir well, and then remove the mullet eggs that have been washed and soaked in cold water for 10 minutes and add to the pot. Continue to boil for an additional 5 to 10 minutes, cover and turn off the heat, so that the mullet eggs continue to simmer in the pan for about one to two hours to make the taste better. Then remove and serve with soy sauce. Because mullet eggs do not coagulate after cooking like eggs, but present a semi-solidified water form, this time is already cooked thoroughly, you can eat with confidence, the taste is also more delicious with a little bit of egg-specific fishy taste, but does not prevent our consumption.
Mullet eggs are plump and firm, and the surface of the body is smooth. The egg layer is intact and milky white. In general, many patients after surgery or women who have just given birth to a child and a caesarean section prefer to eat mullet, because mullet eggs can promote the healing of wounds. So for those new mothers who are confinement, they also like to eat mullet eggs. In addition to these aspects, it is reported that mullet eggs also have a good solution to constipation problems, because mullet eggs have an "appetizing and water-enhancing" effect, so the effect in improving constipation problems is obvious.