Fish maw stewed chicken soup is especially suitable for women. How to make it healthier?

This time let’s talk about isinglass, which is favored by thousands of women, and how to stew it to make it more delicious and nutritious. Many methods tend to be made in hotels, focusing on texture and taste. The following are some tips from Amway, a classmate who sells fish maw. They are homemade stew methods to ensure that nutrients are not lost and are delicious and nutritious. ?The taste of isinglass will be better after soaking. Generally, I soak small pieces of isinglass for half an hour, wash off the blood or dirt on it, then soak it in cold water again, and soak it in cold water for the second time. It won't be thrown away, just put the ingredients into the soup. Part of the nutrients may be in the water, so the nutrients will not be lost. Because the pieces are small enough, when stewing, a cup full of collagen will be in the soup. When you drink the soup and eat the ingredients, your mouth will be full of happiness. feel.

Fish maw is made by cleaning the fresh fish maw from the harvest, bathing in the sun, and processing it into dried fish maw. The colloid is transparent, with less bloodshot, no grease, clear texture, translucent golden color, and less fishy smell after stewing. It is the best choice for buying fish maw. Rinse the cavity bone and put it into a soup pot. Pour in water. The amount of water is twice the height of the cavity bone. After boiling over high heat, use a spoon to skim off the foam, put in the seasoning bag with fish maw, then pour in Codonopsis pilosula, wolfberry and Huaishan, cover with a lid and reduce to low heat, simmer for 2 hours, add the remaining ingredients before drinking. 1/2 teaspoon salt.

Use the stewing method so that the nutrients will not be lost. Try not to soak isinglass in water. If soaked for a long time, part of the gelatin will naturally be lost. Cut it with scissors, wash it and then stew it. You don’t need to stew it for too long. Generally, it depends on the type of isinglass and the size you cut it. It usually takes 2 to 4 hours, and then you can eat it by adding some rock sugar. (Of course, some friends feel that the taste of isinglass is still fishy and they are not used to it. If they are not used to it, that’s fine too. Add some auxiliary ingredients to remove the fishy smell, such as adding a little red dates, American ginseng slices, etc., which can effectively remove the fishy smell). For isinglass, you should choose a whole piece of isinglass, and evaluate the quality of the isinglass based on its size and thickness! So how to stew fish maw to make it more delicious?