fish maw

Introduction

Fish maw is also called fish glue, white maw, fish maw, and fish maw. Fish maw includes yellow croaker maw, croaker maw, eel maw, etc. It is mainly produced in coastal areas of my country and the South Pacific Islands. It is the maw of fish, which is cut open and dried. It is one of the four major seafoods and was listed as one of the "eight delicacies" in modern times. Fish maw is also a classic food for cooking.

Nutritional value of fish maw

Fish maw has high nutritional value, rich in protein and fat, and its main nutrients are viscous colloidal high-grade protein and polysaccharides. Fish maw can be used to treat sores, swelling and pain, unknown swelling, skin rupture, malignant tumors; low back pain, rheumatic low back pain, stomach disease, tuberculosis, whooping cough, vomiting blood, aplastic anemia, impotence, bronchitis, maternal hemorrhage and postpartum abdominal pain; it has good effects on kidney stones, gastric and duodenal ulcers, rheumatic heart disease, gynecological leucorrhea and irregular menstruation; fish maw has high therapeutic effect, rich in protein, gelatin, phosphorus and calcium, women regard it as a beauty treasure; it has the ability to nourish all parts of the body, and fish maw is a precious and excellent product that nourishes without being dry.

The efficacy and function of fish maw

Fish maw is sweet in taste, neutral in nature, and enters the kidney and liver meridians; it has the effects of tonifying the kidney and replenishing essence, nourishing the tendons and veins, stopping bleeding, dispersing blood stasis, and reducing swelling; it can treat kidney deficiency and spermatorrhea, postpartum spasm, tetanus, hematemesis, metrorrhagia, traumatic bleeding, and hemorrhoids.

Side effects and contraindications of fish maw

Because fish maw tastes thick and greasy, people with poor stomach, excessive phlegm, and thick and greasy tongue coating should avoid eating it; people with colds should avoid eating it; people with loss of appetite and excessive phlegm should avoid eating it; people who have been proven to be allergic to protein should not eat fish maw; children aged 1-8 should not eat fish maw, especially girls, as fish maw is rich in collagen and can easily cause girls to puberty early.

How to make delicious fish maw

Ingredients for clear soup fish maw: 150 grams of oil-soaked fish maw, 2 grams of MSG, 10 grams of enoki mushrooms, 2 grams of pepper, 50 grams of cooked ham, 250 grams of stock, 100 grams of cooked chicken, 1000 grams of chicken soup, 25 grams of flour, 10 grams of green onion, 25 grams of cooking wine, 10 grams of chicken oil, and 10 grams of salt.
practice:
1. Soak the oil-soaked fish maw in boiling water, then press it with a heavy object to make sure the fish maw is completely submerged in water;
2. When it has absorbed enough water and started to soften, take it out and cut it into slices 3 cm long and 2.4 cm wide with a knife;
3. Add flour and gently scrub, then use warm water to squeeze out the oil and rinse clean;
4. Then put it into a pot of cold water and boil it, then take it out and rinse it with cold water;
5. Soak the button mushrooms in boiling water until thoroughly cooked, remove the sand from the stems, rub them lightly with salt until they turn white, slice them into pieces, and soak them in clean water;
6. Wash the chicken, cook it, and slice it into pieces;
7. Cut the cooked ham 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. Cut the green onion into sections;
10. Put 250 ml of stock, cooking wine and salt into the pot, add the fish maw and bring to a boil, then pour it into a colander to drain the water, put it into a soup bowl, sprinkle with pepper and scallions, and add chicken oil;
11. Add chicken soup, chicken slices, salt and MSG into the pot, bring to a boil and adjust the seasoning, skim off the foam and serve in a soup bowl.

Ingredients for Furong Fish Maw: 100g fish maw, 75g egg white, 10g ham, 50g rapeseed heart Seasoning: 10g cooking wine, 3g salt, 2g chicken essence, 2g pepper, 5g lard (refined), 15g vegetable oil, 5g chicken oil, 3g starch (corn), 5g green onion, 2g ginger Method:
1. Cut the fish belly into oblique rectangular cubes, mix with starch, wash with water after 30 minutes, and then blanch;
2. Chop the cooked ham;
3. Wash the rapeseed heart and blanch it;
4. Put the egg white in a bowl, add refined salt, chicken essence and starch, stir well, and fry in warm oil until it becomes a lotus shape;
5. Blanch the fish belly in milk soup and remove it;
6. Put the pan on the fire, add some oil, add the scallion and ginger slices and stir-fry until fragrant, then add the milk soup and fish maw, adjust the taste with salt and chicken essence, and simmer on low heat for about 10 minutes;
7. Take out the scallion segments and ginger slices, then pour the fried hibiscus into them and stir-fry evenly;
8. Thicken with cornstarch, drizzle with chicken fat and serve on a plate, sprinkle with chopped ham on top;
9. Cook the rapeseed hearts with milk soup, refined salt, cooking wine and chicken essence until they are well-flavored, and place them around the fish belly.