Flower Maw (fish glue), there are many varieties, soaking and stewing methods are slightly different, here are a few recommended methods;

In short, the most common are the following three methods:

The first: direct cold water with ginger, soak overnight;

The second: on the pot dry steaming 15-60 minutes- - Cold water refrigerator Soak overnight;

The third kind: soak cold water soak for several hours ---- boil yellow wine ginger and onion water ---- soak ice water or cold water soak for several hours or overnight;

Flower Gum soaking professional version (3 methods) of the practice

The first kind -- - Lazy soaking:

Flower gum for ordinary soup, or thinner flower gum, can be put directly into the cool water with several slices of ginger soak for more than 2 hours, the flower gum is slightly softened take it out to scrape blood impurities (scraping blood is very important, in addition to the fishy), you can simmering soup;

Taste: slippery with tough;

Advantages: quick and Simple, retain the original gelatinous;

Drawbacks: impurities The ability to remove fishy is insufficient;

The second ---- dry steaming method:

a: in the saucer Spread some ginger scallion yellow wine (not afraid of fishy, you can do without ginger, scallion yellow wine), and then put the dried fish maw on the saucer. Then put the dried mollusks on the plate.

b: Steam the whole dish in a pot for 15-30 minutes, until the fish ball is soft.

c: Soak the gelatine in ice or cold water in the refrigerator overnight, then rinse off the blood and oil stains.

Advantages: better gelatin taste retention, better removal of impurities;

Disadvantages: general ability to remove fishy

Third --- home soaking:

This method is suitable for most of the flower gums, especially the male gums or thicker fishy taste. Heavy female gum; used to make desserts, must use this soaking method to get rid of fishy;

Taste: female gum soft and smooth, male gum smooth;

Advantages: can get rid of fishy, taste better;

Disadvantages: gum will be a little bit of loss;

Step one: put the gum into the cool water with ginger, it is recommended that according to the thickness of the gum put into the refrigerator soak 2-8 hours, many times! water can remove fishy, low-temperature soaking taste and nutritional value is better;

Step 2: this is 10 head of the mother of the gum (thicker), soaked overnight, slightly softened a little;

fished up a little scraping blood;

prepared ginger and scallions, I occasionally put coriander haha;

Step 3: boiling ginger and scallion water, add cooking wine, the thicker the flower glue into the rolling 3-5 minutes (thin rolling 1-2 minutes), visible flower gum quickly curled, off the fire.

(PS: If the flower gums are thick, put the lid on, according to the thickness of the flower gums, simmer for 5-15 minutes in addition to fishy, chopsticks can easily pierce into the flower gums, it shows that the soaking is good;)

The fourth step: after the rolling of the ginger and onion water, the flower gums are quickly placed into the icy (cold) water, ice water can make the flower gums to lock the gelatin;

The flower gums of the temperature drops, and then change a plate of cold water in the refrigerator. Low temperature soaking 6 hours or overnight;

This step is very critical to retain the taste, to prevent excessive loss of gelatin of the gelatin;

Step 6: Pour off the water, and once again use a knife to cut off the blood kind of part, which reduces the fishy taste;

Step 7: Soak well well well soaked, the gelatin is neither leaking, but also rose, and maintain the taste ~

Ps. Where the mother gum, boiled, is bound to shrink, because the mother gum of the gelatinous are flowing into the soup, the mother called the texture has become soft and smooth;

And the male gum, boiled, will not be serious shrinkage, because the male gum of the fiber point, the texture will become crisp point, more delicious;

Ps: If you feel that the mother gum is fishy, whether it is to do desserts or boiled stew soup, you can add jujubes and ginger. This will be able to greatly cover the flower gums of the la ~

Ps: a one-time soak too much flower gums, you can cut into small pieces, individually wrapped in the refrigerator freezer layer, eaten within a month on it;