The weather is getting cooler, the so-called spring and summer nourish yang, autumn and winter nourish yin, and the autumn wind is a good time to nourish. At this time, the popularity of fish maw will rise sharply. Today’s article will give you a guide to eating fish maw in autumn and winter!

Choose Maw

The bigger the flower maw is, the more beautiful it is, the thicker it is, the more expensive it is, and the more nutrients it contains. Take the Anxing fish maw as an example, the New Zealand fish maw is thicker than the Australian cod fish maw. It should be noted that the thickness of the unfoamed fish maw depends to some extent on the drying method. Hanging the fish maw will make the fish maw look more three-dimensional, and laying it dry will make the shape of the fish maw flatter. In the end, the foaming rate of the flower gum should be referred to.

In terms of color, it is necessary to choose some colors that are naturally golden yellow, and different varieties may appear slightly pink. If the color of the fish body is too bruise or too golden, you should pay attention. In terms of smell, fish maw is always taken from fish, and there will always be some fishy fishy smell it should have, but if it tastes too fishy, ​​don't use it. At the same time, it is impossible to have no smell at all.

Wash and Soak

Just wash and clean the fish maw before cooking. It is best not to touch the oil in the flower maw, otherwise it will lose its gelatin. There are many different methods of soaking hair in the market. The following are the steps suggested by Anxing:

Generally, a single fish maw under 20g (S/M):

1. Put the flower maw into the hot water and cook for 5 minutes, you can put some ginger and onion
2. After 5 minutes, take out the New Zealand fish maw, soak it in cold water and put it in the refrigerator overnight.
3. The water can get cloudy, so it's best to change the water 2-3 times a day. After the above steps are completed, the gelatin can be used.

A single fish maw larger than 20g (above L):

1. Soak the fish maw in cold water for 2 days to allow the whole body to absorb the water.
2. After soaking in water for 2 days, take out the fish maw, and steam for 10-15 minutes.
3. Take out the heated New Zealand fish maw, let it cool down naturally, then soak it in cold water for 1-2 days, preferably change the water 2-3 times a day. After the above steps are completed, the gelatin can be used.

Frozen Fish Maw

There are also pre-soaked frozen fish maws on the market for purchase. The nutritional value is not much different from dried fish maws, but it is much more convenient to handle. Just thaw with water and eat!

save

Fish Maw is best packed in an airtight container/bag in a dry and cool place. Fish maws that have been soaked in water will stink if left for a long time, so they should be eaten as soon as possible. Dried fish maws generally have no expiration date, and can even be stored for 10-20 years.

eating method

As mentioned before, fish maw is a fish product after all, and it will have a fishy smell when cooked. It is recommended to add red dates, ginger slices or other Chinese medicinal materials to remove the fishy smell. When stewing the soup, if you put the fish maw soup earlier, the gelatin will be more abundant and it will taste very expensive!

Nowadays, in addition to stewing soup, the younger generation also uses fish maw to make desserts, and some people also use milk to stew fish maw, which is beautiful and delicious!

Nutrition and efficacy

menu

【Stewed Fish Maw in Apricot Juice】( Serves 2)

Material:
1-2 soaked/ frozen fish maws (how much you like)
South apricot 80g
North apricot 5 grams
Water 800-1000ml
Rock candy to your liking

practice:
1. Wash the southern and northern almonds and soak them for 4 hours or more.
2. Add water to the southern apricot and northern almonds and beat them into a slurry with a blender, and remove the fine grains. ( A soup bag can be used ) Squeeze out the almond juice.
3. Add rock sugar to the almond juice over medium heat, add fish maw, put it in a stewing pot and simmer for 30-45 minutes on low heat.
4. If you don’t have it, you can use it in a pot, and it will be more authentic after stewing.

:: Tips :: Usually 4:1 / 6:1 south apricot : north apricot is used ; moistens the lungs and relieves cough , moistens dryness and eliminates stagnation; but pay attention to the toxicity of northern apricot , adults only have about 10 grams per day, excessive can cause acute toxicity!

【Stewed pear soup with fish maw】

Ingredients: ( The following quantities are up to personal preference )
1-2 soaked/ frozen fish maw
Sydney/ Crystal pear 1
¼ piece snow fungus
1 small rock sugar

practice:
1. Snow fungus , soak for 3-4 hours ( or above.
2. Add water to the southern apricot and northern almonds and beat them into a slurry with a blender, and remove the fine grains. ( A soup bag can be used ) Squeeze out the almond juice.
3. Add rock sugar to the almond juice over medium heat, add fish maw, put it in a stewing pot and simmer for 30-45 minutes on low heat.
4. If you don’t have it, you can use it in a pot, and it will be more authentic after stewing.

:: Tips :: Usually 4:1 / 6:1 south apricot : north apricot is used ; moistens the lungs and relieves cough , moistens dryness and eliminates stagnation; but pay attention to the toxicity of northern apricot , adults only have about 10 grams per day, excessive can cause acute toxicity!