Do I need to change the water when soaking fish maw? Why do I need to change the water when soaking fish maw?

We all know that fish maw is rich in nutrients, and there are many ways to cook it. It tastes very good and is a popular nourishing food. Many people cook fish maw at home. Fish maw needs to be soaked before eating, so do you need to change the water when soaking fish maw? Let's take a closer look!

Does fish maw need to be soaked in water?

Water changes are usually required.

When fish maw is soaked in cold water, impurities will appear during the soaking process. One of the purposes of changing the water is to pour out the impurities in the water. In addition, the soaking time of fish maw is relatively long, and the water is easy to deteriorate. At room temperature, the water should be changed every 4 hours or so to prevent the water and fish maw from deteriorating. Some people will put fish maw in the refrigerator for soaking, which can prevent the water and fish maw from deteriorating due to high temperature, extend the time of changing water, and facilitate everyone's operation. In other words, at room temperature, change the water every 4 hours when soaking fish maw, and change the water every 8 hours when refrigerated. To distinguish whether the fish maw is well soaked, see whether the fish maw absorbs enough water and becomes plump.

How to soak fish maw

Method/Steps:

1. There are two steps to soaking fish maw. First, soak the fish maw in clean water for an hour.

2. The second step: cleaning. First pick up a fish maw and break it apart with your hands.

3. If the fish maw cannot be broken apart, continue to soak it; otherwise, take it out.

4. Wash the fish maw with clean water.

5. Finally, use a knife to cut the fish maw. If there is fish maw that cannot be cut, you need to continue soaking it.

Preservation of fish maw

1. Storage of dried fish maw

If you plan to eat it within one or two months, then the freezer layer of the refrigerator (the layer where ice cream is placed) is your best choice. No matter what season it is, this is the easiest, brainless and convenient way to preserve it.

If you are going to store it for a few months before eating it, then the editor recommends putting the fish maw in a ziplock bag, then put a handful of rice in the bag and seal the bag. Check it every week and replace the rice if it absorbs moisture.

2. Storage of soaked or stewed fish maw

After the fish maw is soaked or stewed, if it cannot be eaten within a short period of time, it can be placed in the refrigerator's fresh-keeping layer, generally not more than 3 days. It is not recommended to put it in the freezer, as the soaked fish maw placed in the freezer is prone to frostbite, which will destroy the nutrition and taste. The stewed fish maw is prone to acid regurgitation after being frozen and then thawed.

How to make delicious fish maw

There are two goals to be successful in making fish maw. First, the fish maw absorbs water and returns to a saturated state; second, the gelatin is produced by long-term stewing. If it is not a stewed dish, but simply roasted, braised, or stir-fried, there is no need to worry about the gelatin production. It only needs to be soaked and absorbed completely, and it will be chewy and crispy.

When using fish maw to make soup, if the cooking time is long and the fish maw is not very big, it is just ordinary vegetable maw, then you only need to clean the fish maw and stew it with the ingredients, provided that the stewing time is long enough. For example, fish maw stewed with pork belly, American ginseng and wolfberry stewed with fish maw, etc., can be stewed directly, and the gelatin will dissolve in the soup without causing loss.

Fish maw is an ingredient that easily sticks to the pan when stewing, so when we are making it, we can put a bamboo mat underneath to prevent it from sticking to the pan.

Fish maw is a relatively high-end ingredient. When making it, you can add some chicken soup to make the taste more mellow.