Fish maw in white sauce(bai zhi yu du )

Fish maw with white sauce

Raw materials for making fish maw with white sauce:

250g fish maw, 250g milk soup, 100g oil, 25g chicken oil, 25g cooking wine and 25g wet starch, 8g salt, 5g monosodium glutamate and a little pepper.

Processing steps of fish maw with white sauce:

1. Soak the whole fish maw in oil, take out and cut it into small pieces, then put it into the oil for a little heating, and continue to soak. When bubbles appear in the fish maw, continue to increase the oil temperature to make the fish maw bulge up completely. In order to make it full, add a little water to make it thoroughly transparent.

2. When using, put the oily fish maw on the blister, squeeze out the water when the skin is soft, and cut it into larger pieces obliquely. In order to remove the fish maw, put on the blister. When the skin is soft, squeeze out the water and cut it into larger pieces obliquely. In order to get rid of the greasy fish maw, wash it with warm alkaline water, then wash it with warm water to get rid of the alkaline taste, and finally wash it with cold water to squeeze out the water.

3. Heat the frying spoon with oil, add milk soup, seasoning and fish maw, stew over medium heat until the juice is thick, add monosodium glutamate, thicken with wet starch, and drizzle with chicken oil.

Fish maw in white sauce

Fish maw with white sauce is a famous dish of Han nationality in Sichuan Province. Fish maw has high nutritional value, rich in protein and fat, the main nutrients are viscous colloidal high protein and polysaccharide. It can also be used for the treatment of sore, swelling, pain, nameless swelling, skin rupture, malignant tumor, backache, rheumatic backache, stomach disease, pulmonary tuberculosis, pertussis, hematemesis, aplastic anemia, Yangling, tracheitis, maternal blood stasis and postpartum abdominal pain.

essential information

Cooking category: deep fried

Ingredients: fish flavor: light

Suitable season: Autumn

Cuisine: Sichuan cuisine

Color and fragrance: white and delicious

Ingredients: 250g fish maw, 250g milk soup

Accessories: 100g oil, 25g chicken oil, 25g cooking wine, 25g wet starch, 8g salt, 5g monosodium glutamate, a little pepper

Production method

make:

1) Soak the whole fish maw in oil, take out the fish maw and cut it into small pieces, then put it into the oil for a little heating and continue to soak;

2) When bubbles appear in the fish maw, continue to raise the oil temperature to make the fish maw bulge. In order to make it full, add a little water to make it thoroughly transparent;

3) When using, put the oily fish maw on the blister, squeeze out the water when the skin is soft, and cut it into larger pieces obliquely;

4) In order to remove the fish maw, put it on the blister. When the skin is soft, squeeze out the water and cut it into larger pieces obliquely;

5) In order to get rid of the greasy fish maw, wash it with warm alkaline water, then wash it with warm water to get rid of the alkaline taste, and finally wash it with cold water to squeeze out the water.

6) Heat the frying spoon with oil, add milk soup, accessories and fish maw, stew over medium heat until the juice is thick, add monosodium glutamate, thicken with wet starch, and drizzle with chicken oil.

nutritive value

According to the determination, every 100 grams of dried fish maw contains 84.4 grams of protein, 0.2 grams of fat, 0.2 grams of fat, 50 mg of calcium, 29 mg of phosphorus and 2.6 grams of iron. It has good curative effect on kidney stone, gastric and duodenal ulcer, rheumatic heart disease, gynecological self pedicled and irregular menstruation. Fish fat can also be used as shell and adhesive. High viscosity gelatin or yellow croaker glue made from fish fat can reach 95%.

Longitude: 104.06573486

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Chinese PinYin : Bai Zhi Yu Du