Fish maw is a common tonic in life. It is deeply loved by people because of its effects of promoting blood circulation, stopping bleeding, and keeping away cold and dampness. So is the thicker the fish maw, the better? Is fish maw better when stewed or boiled? The following editor will explain them one by one, hoping to help everyone. Is the thicker the fish glue, the better?The quality of isinglass cannot be measured by its thickness. Generally speaking, thick isinglass comes from female maw bladders, and thin isinglass comes from male maw bladders. Therefore, thin isinglass is better. Moreover, thin isinglass is more resilient and is not easy to melt when cooked. You should know that the soup made from good isinglass is very clear and does not melt. Some of it may even be in a spiral shape. Is fish maw better stewed or casserole?To make soup, put the ingredients and water into the soup pot and heat them directly. This method is simple and easy to make. This direct heating method can easily make the soup rich. The ingredients are cooked for a long time, and most of the flavor and nutrients are absorbed into the soup. Therefore, when eating, the ingredients in the soup are scooped out, and the soup is drunk first, and then the soup is served with a dipping sauce made of Guangdong light soy sauce, shredded green onion, ginger, and shredded chili. To make soup, heat it directly. Stewing soup is done by heating the ingredients and water in a stew pot, covering it with a lid, and placing it in a large pot (the amount of water in the pot should be lower than the stew pot, so that the water does not overflow into the stew pot when boiling). When eating, the soup and ingredients are eaten together. Stewing soup is generally used to stew tonic food. Stewing soup is indirectly heated. How to select fish maw on sitePut it under the sunlight or light. If it appears translucent, then the isinglass is relatively good. The isinglass is thick and has no blood or fishy smell on the surface. Such isinglass is generally good. |
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