The first kind of lazy soaking
For ordinary soup maw, or thinner maw, you can put directly into the cool water with a few slices of ginger soak for more than 2 hours, maw a little softer on the take out of the scraping blood impurities (scraping blood is very important, in addition to the fishy), can be simmered in the soup!
The second dry evaporation
1. On the plate Spread some ginger, onion and wine (not afraid of fishy, you can not put ginger, onion and wine), and then put the dried mollusks on the plate.
2. Steam the whole dish in a pot for 15-30 minutes until the mollusks are soft.
3. Put the flower gums in ice or cold water and soak in the fresh layer of the refrigerator overnight, then clean off the blood and oil stains.
The third type of home soaking
This method applies to most of the mollusks, especially male mollusks or thicker fishy mollusks; mollusks used for desserts must be deodorized with this soaking method.
1. Put the mollusks into cool water with ginger, it is recommended to soak them in the refrigerator for 2-8 hours according to the thickness of the mollusks, and soak them at a low temperature for better taste and nutritional value.
2. Soak overnight, slightly softened a little, fished out a little scraping blood, ready ginger and scallions.
3. Boil roll ginger, scallion water, add wine, put the thick gelatine into the roll 3-5 minutes (thin roll 1-2 minutes) visible gelatine quickly curled, off the fire. (PS: If the flower gum thick, cover the lid, according to the thickness of the flower gum, simmer for 5-15 minutes in addition to fishy, chopsticks can easily pierce into the flower gum, it shows that the soaking is good;).
4. rolled ginger and onion water, quickly put the mollusks into ice water (cold water), ice water can make the mollusks lock gelatin, mollusks after the temperature drops, and then change a plate of cold water into the refrigerator cold soak for 6 hours or one night, this step is very critical to retain the texture, to prevent the mollusks of the gelatin loss of excessive.
5. Pour off the water, again with a knife to cut off the blood kind of part, which can reduce the fishy flavor.
Fish glue soaking eight steps
1. Use water to clean the surface of fish glue.
2. Put it into a steamer basket and steam it for 5 minutes on high heat.
3. Flowering gum rolled up is normal.
4. Add the right amount of cold water to soak, add the right amount of ginger to deodorize.
5. Sealed and soaked in the refrigerator for 48 hours.
6. Fish mackerel soaked and rose.
7. During the soaking period, it is recommended to change the water 1-2 times.
8. After soaking, clean and cut into small pieces, refrigerate or eat.