"Fish maw" is a high-grade seafood raw material. In the past, the best fish maw was "Guangdu", which was listed as one of the eight treasures of the sea. "Fish maw" is the "fish bladder" and can be used for high-end dishes. "Fish maw" has high nutritional value. Its main component is high-grade collagen, which contains a variety of vitamins and trace elements such as calcium, zinc, iron, and selenium. Its protein content is as high as 80%, and its fat is very low as no more than 0.2%. It is a good tonic with high protein and low fat. The high-grade protein it contains is mainly collagen. "Fish tripe" is introduced in the classics of traditional Chinese medicine. It is sweet and gentle in taste and has the effect of nourishing blood and stopping bleeding. Men can nourish the kidney and solidify essence, and women can beautify their skin and have high medicinal value.
"Cabbage heart" contains more vitamin C and beta vitamins. It also contains a variety of trace elements, such as iron, zinc, calcium, etc., and contains high dietary fiber, which can help straighten the intestines, detoxify, and reduce blood lipids. The chlorophyll it contains also has the effect of beautifying and beautifying. Eating more green leafy vegetables in spring is good for health and will also have a good effect on lowering lipids and weight loss.
In the past, when "fish maw" was grown, it was generally stewed with hot oil. During the process of swelling, the oil temperature is continuously increased to achieve the purpose of swelling the fish belly. The fish belly after swelling is cut into a honeycomb shape and has a high oil content inside. In order to remove the oil, it is necessary to use hot alkali water to soak it, and then rinse it repeatedly with warm water. With oil swelling method, the oil is not only difficult to clean, but also tastes bad. Alkali will also destroy the nutrients inside. Containing mineral elements beneficial to the human body will cause certain chemical changes, which will greatly reduce its nutritional value. Not conducive to healthy consumption.
Da Chao Shao taught himself a special method to expand the "fish maw" after being taught by an expert. I used the dry expansion method. Hehe, that is, it can expand the hair without a drop of oil. The effect is quite good. There is no oil in it, the hair should be expanded thoroughly, the taste will not change, and the nutrition will be completely preserved. In fact, it's very simple, just use a microwave oven. For details on how to expand this high-end raw material, the operation method for expanding will be introduced in the following article.
Today, we will use "fish maw" and "cabbage heart" to make a dish, called "fish maw and cabbage heart". Both are good health foods. The specific practices are as follows;
Stewed fish maw with cabbage
By ReidFrami
Recipe Recommendations
- salty and fresh
- grilled
- ten minutes
- ordinary
Steps for Stewed fish maw with cabbage
1
Dried tripe, cabbage heart, chives, chicken juice, salt, white pepper, white sugar, rice wine, monosodium glutamate, cooking oil, starch.
2
Wash the cabbage heart, and if it is too long, cut it from the middle for later use.
3
Cut the chives in half and set aside.
4
Place the fish maw on a glass turntable in the microwave.
5
Close the furnace door and use high heat to bite for 1-2 minutes. You can observe it across the furnace door. After it encounters heat, it will start to expand rapidly.
6
When the fish belly is completely and completely expanded, it needs to be taken out immediately. It's that simple, hehe.
7
Put the expanded fish maw in a basin and soak it in warm water.
8
Press a plate of the right size on top so that it does not float on the water, so that it will soften faster.
9
Add a little cooking oil to the frying spoon, add the chives and stir-fry over low heat. Stir the chives until they are slightly browned, add appropriate amount of water to boil.
10
Remove the soaked fish maw to control water, cut it into appropriate size pieces with a knife, and rinse it with clean water.
11
Boil the chives in the pan for 1 minute and remove them.
12
Pour in the fish mixture and add appropriate amount of chicken sauce.
13
Add pepper powder, rice wine and a little sugar into the pan to freshen up.
14
Finally, use water-starch to thicken the sauce, and keep warm for later use.
15
Pour boiling water into another pot, add a little onion oil, salt, sugar, monosodium glutamate and pepper to boil.
16
After boiling water, pour in the cabbage and heat it until done.
17
Blanch the cabbage until done and remove it from the tray.
18
Pour the cooked fish maw on the cabbage, garnish it a little, and serve it on the table.Stewed fish maw with cabbage Make Tips
Characteristics of this dish: beautiful color, rich onion aroma, fresh, crispy and tender, and rich in nutrients. Warm tips: 1. Don't overdo it when using the microwave to expand the fish belly. Take it out immediately after the fish belly is fully expanded, otherwise it will be bad if it is burnt. 2. In order to make the soup more delicious when frying the scallion oil, you must use the soup to cook the fried chives for another minute, so that the taste will be more fragrant and delicious, and the fish maw will be delicious. This private spring health dish,"Fish Maw Grilled Vegetable Heart", is ready. Fish maw tastes delicious, is rich in collagen, and the heart of cabbage is fresh and refreshing. It is a good spring beauty and beauty product for your reference!