What desserts can be made with fish maw

The nutritional value of fish maw is very high. Regular consumption can beautify the skin, repair the skin, prevent skin dryness, and make the skin look very beautiful even without makeup. In addition to being used for stewing soup, fish maw can also be used to make desserts, and the taste of the desserts made is also very good. Let's take a look at the relevant dessert methods below.

Introduction: The weather is getting hotter, and the fiery May has arrived as expected. People have already felt the heat of early summer and are in urgent need of moisturizing and nourishing soups to water their beautiful skin, so that their beautiful skin can also shine with moisture and luster in summer. Ingredients: 25g red dates, 10g dried osmanthus, 10g dried fish maw, 3 slices of old ginger, 2 scallions, some rock sugar

Method 1. Soak the fish maw in cold water overnight, take it out, wash it and put it into a clean, oil-free cooking pot, add boiling water, cover it and cook on low heat for 8 hours, take it out and rinse it with cold water for later use.

2. Bring water to a boil over high heat. Add green onions and 2 slices of ginger. Add the soaked fish maw to remove the fishy smell. Remove from the heat, clean and set aside.

3. Put the processed fish maw, red dates, osmanthus and ginger slices into a stewing pot, add rock sugar, pour in boiling water, and stew in a steamer for 2 hours.

Nutritional tips : Using natural mineral water when making soup can replenish minerals and trace elements. At the same time, the nutrients in natural mineral water can provide good nutritional complement to the ingredients in the soup.

Fish maw: Fish maw, also known as fish belly, is usually made from the dried maw of giant sturgeon or yellow croaker. It is one of the “Eight Treasures” of precious ingredients, along with bird’s nest and shark’s fin, and is known as the “Ginseng of the Sea”. The main components of fish maw are high-grade protein, trace elements, multiple vitamins, etc., and the fat content is only 0.2%. At the same time, it also has the effect of nourishing yin and strengthening the kidneys, can help quickly recover from fatigue, and can also help heal wounds after surgery.

Osmanthus: Also known as osmanthus flower, it is the flower of the osmanthus tree. Most of the products used as medicine or food are dried osmanthus products, which are harvested and dried in the shade when the flowers bloom from September to October every year. Osmanthus is warm in nature and has the effects of resolving phlegm, dispersing blood stasis and dispelling cold. It can treat cough due to phlegm, bloody diarrhea, hernia, toothache, bad breath and other symptoms. Available in the tea or dry goods section of supermarkets.

Ingredients: 1.5 bottles of fresh milk, a few slices of fish maw, and appropriate amount of rock sugar.

Note: There are only three ingredients. Another thing to mention is that the elders have always reminded us not to use high-calcium milk, just use the most ordinary fresh milk.

Method 1. Because the white fish maw used is relatively thin, there is no need to soak it in advance. Before use, simply rinse it with water for about a minute and it will be completely softened.

2. Pour the fresh milk into the stew pot.

3. Fry the softened fish maw into small pieces and throw it into fresh milk.

4. Then put it into the stewing pot and steam it over water. For stewing, first boil the water over high heat, then turn to medium-low heat at about 600 degrees and stew for half an hour. After half an hour, turn down the heat to 400 degrees and continue stewing for another hour. . . Simmer for a total of one and a half hours.

5. After one and a half hours, don’t drink it right away. Cover the pot with a lid and continue to simmer for about twenty to thirty minutes. The effect of this stewing is that the gelatin can be produced more thoroughly~~~

6. Finally, open the lid, pour in an appropriate amount of rock sugar and heat until it melts and then you can drink it~~~

Fish Maw Stewed in Milk

Ingredients: 500ml pure milk, 50g dried fish maw, appropriate amount of rock sugar, ginger (if you are afraid of fishy smell, you can add 2 slices, but not too much, otherwise it will spoil the taste)

Method 1. Soak the dried fish maw in water overnight, take it out and blanch it in boiling water until it softens.

2. Put the fish maw into the stew pot, pour in milk, and stew for 1 hour after the water boils.

3. Add appropriate amount of rock sugar and simmer for 20 minutes to melt the rock sugar