Flower gum is fish glue
Flower gum for ordinary soup, or thin flower gum, can be put directly into the cool water with a few slices of ginger soak for more than 2 hours, the flower gum is a little soft, take it out of the scraping blood impurities (scraping blood is very important, in addition to the fishy), you can simmer the soup!
Dry evaporation
1. On the plate Spread some ginger, onion and wine (not afraid of fishy, you can not put the 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 the male mollusks or thicker fishy female mollusks; mollusks used for desserts must be deodorized with this soaking method.1. Put the mollusks into cool water with ginger slices, it is recommended to soak them in the refrigerator for 2-8 hours according to the thickness of the mollusks, and soak them at low temperatures 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.