Sha Bao Dried Fish Maw (16 oz/bag)

Item Number: 230461
Origin: China
Product Weight: 16 oz
Package Type: Bag
In stock

PROP 65 WARNING: Consuming this product can expose you to chemicals including mercury, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.

Description:

特大沙爆鱼肚/爆大鲽肚(16 oz/bag)

花膠含有豐富蛋白質及骨膠原 滋陰養顏 性質溫和，適合所有人士食用 

沙爆鱼肚羹的做法  

  1. 沙爆鱼肚用冷水浸泡30分钟后冲洗干净,挤干水份,切小条备用
  2. 高汤煮滚后用幼盐调味,加入玉米粒同煮至玉米粒熟.(大概15分钟就可以了)
  3. 把处理好的鱼肚加入汤中,炖10分钟,撒少许白胡椒粉.然后用水淀粉勾芡
  4. 关火后马上把鸡蛋打碎后倒入羹中,用筷子快速搅拌.(羹的温度很高,快速把蛋液搅拌开来一是为了蛋花熟,二是为了蛋花细密匀称)
  5. 撒上葱花即可享用了

Sha Bao Dried Fish Maw(16oz/bag)  

Fish maw is a delicacy served during special occasions like Chinese New Year. However its nutrition is valuable year round: Rich in collagen, fish maw is a Chinese beauty secret for youthful skin. Fish maw contains rich proteins and nutrients such as phosphor and calcium. It nourishes 'yin' which means it replenishes the tissue, moisture and fluids of lung, stomach, liver and kidney. It boosts stamina and helps prevent burnout.  Furthermore, fish maw does not contain cholesterol and therefore it is a very valuable health enhancing ingredient suitable for long time consumption. It is gentle in nature and suitable for everyone.   

Creamy Fish Maw Soup, serves 2 

Ingredients: 

1-2 large pieces of Sha Bao Dried Fish Maw

2 chicken thighs oil

2 cups broth

1 canned corn or kernals from 2 ears of corn

corn starch or other thickener

2 eggs, beaten

seasonings

scallions, chopped

Soak the fish maw in cold water for 30 minutes, then rinse, squeeze out the water, and cut into small strips for later use     

Stir fry the chicken in oil. Add the broth. After the broth is boiled and chicken is cooked. Keep in or remove the chicken pieces from the soup as you wish. Season with salt, add sweet corn kernels and cook until the raw corn kernels are cooked. (About 15 minutes)     

Add the processed fish maw to the soup, simmer for 10 minutes, sprinkle a little white pepper. Then thicken the starch with water and add it to the soup.     

After turning off the heat, immediately break the eggs and pour them into the soup, and stir quickly with chopsticks. (If the temperature of the soup is very high, quickly stir the egg liquid to cook the eggs, and to make the eggs fine and even)     

Sprinkle with chopped green onion and enjoy immediately

    Other fine products