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Many people have a misunderstanding about Beihai fish maw , that is, they think that the origin of Beihai fish maw is Beihai City, Guangxi Province, but in fact, Beihai fish maw is all produced in South America.
The reason why it is called Beihai fish maw is because the fish glue that used to come from South America entered China from the port of Guangxi Beihai, and after the return of Hong Kong, it was purchased from the port of Hong Kong, but because the name Beihai fish maw has been shouted out for many years, it has not changed.
In Hong Kong, Beihai fish maw is called "tie fish maw ", because fish maw used to be used to use sacks and bags, so Hong Kong people like to call it "tie fish maw ", because the rubber tie used to be basically transferred from the North Port to various places, and then the mainland gradually changed to "North Sea fish maw ", but now there are a few wholesale markets will call it "tie fish maw".
(1) "Two ears" on top of the fishmaw
(2)Fish maw is mostly divided into "male and female".
The male one has a pair of "decree lines", the female one does not
Fish in different seas have different maw maw gum due to different growth environments. Among them, the fish maw gum in the waters of Suriname and Venezuela is the best and the meat is the most delicate.
Brazil's North Sea gum is slightly next.
The meat of fish maw in Ecuador, Peru and other seas is relatively coarse, so some people also call it "coarse meat".
The fish maw produced in the Panamanian sea, which connects North and South America, is the worst gum of all the fish maw.
There are three main species of fish in the North Sea maw:
Surinamese caninetooth totoaba, shortfin caninetooth totoaba and moiré canine-tooth totoaba.
Although the eel also belongs to the totoaba family, the species that produce North Sea gum are obviously not eel, so some merchants call it out for hype popularity.
The collagen quality of North Sea maw is very good, which can nourish qi and blood, enhance resistance, beauty, postoperative repair, moisturize and repair the uterus.
So for pregnancy preparation, supplemental nutrition during pregnancy, postpartum confinement, and breastfeeding are all good choices!
1. Soak the fish maw in cold water overnight.
2. Put the flower maw in a steamer and steam for 5 minutes. After the gelatin turns white and soft, turn off the heat and let it cool naturally.
3. Take it out and soak in cold water for 2-3 days, and change the water every day (avoid getting oil).
4. When you touch the fish maw and you can obviously feel the soft and slippery texture, you can cook it.
- As the fish maw will melt when heated, the specific steaming time should be determined according to the actual size of the fish maw. Flower maw is a very heavy gelatin, which is easy to stick to the bottom. When steaming, it is advisable to use bamboo nets as the bottom to prevent it from sticking to the pan.
Click the picture below to view the teaching video of good flower gum foam hair
In hot weather, I have no appetite to eat anything. Loss of appetite + headache, when talking about these two things, many girls first think of dysmenorrhea.
Here, we must first know why girls with dysmenorrhea are suitable for this stew. Brown sugar, which mainly contains vitamin B and iron, can nourish the blood and warm the body.
Fish maw can nourish the kidney and essence, nourish the tendons, and can treat kidney deficiency and slippery essence and postpartum (postpartum food) wind spasm. The waist and knees are sore and weak, and the body is weak. It is most suitable for regular consumption. When cooking, if ginger is added, it will have the effect of dispelling cold. Because during menstruation, women often feel weak waist and knees, weak body, cold lower abdomen, and even abdominal cramps. For women with short menstrual periods, less menstrual flow, dysmenorrhea, and cold belly, stewed fish maw with brown sugar is a very effective tonic, and it can reduce people's anger and make her happy when she is emotionally unstable. Without further ado, let's quickly enter our cooking tutorial today. (Click to view video)
Xulongxing Mexican Butterfly Glue (Use as big as possible if possible, 1 large piece of butterfly glue, cut into 4 pieces after soaking in water. (For the method of soaking, please refer to the flower glue page of Xulongxing official website)
20g brown sugar 4 dried longan, 4 wolfberry, 1 red date, 1 sliced ginger
Ingredients for cooking:
Put all the ingredients into the stewing pot, fill it with water, cover it, put it in a pot, fill it with water, bring it to a boil on high heat and continue steaming for 60 minutes.
Appreciation of the finished product:
The stewed pepper brown sugar water is cool and dark brown, because the collagen in the fish maw is incorporated into the brown sugar water, so you can feel the stickiness of the gelatin when you drink it.
The rich sweetness of brown sugar and the pungent taste of ginger blend together. After drinking it, you will feel the feeling of warming your stomach immediately. Due to the high-temperature cooking, part of the gum has been dissolved into the sugar water.
But it still retains quite a thick gelatin, which melts in the mouth, plump and delicious! The method is very simple, hurry up and learn!