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绝妙的魚肚

by Web Admin 17 Oct 2023

 

乾魚肚又稱花膠是魚類中最昂貴的部分之一,由於其高膠原蛋白含量,傳統上作為抗衰老保健食品食用。魚肚含有豐富的蛋白質和磷、鈣等營養素。含蛋白質84.4%,脂肪0.2% 。魚肚是一種內部器官,它會膨脹以使魚保持漂浮。將其清洗並曬乾。魚肚是中國傳統名貴食材,是鮑魚、海參、魚翅、花膠四大名珍之一。

依中醫實踐,魚肚滋陰,強化肺腎這種獨特的美食是亞洲市場上常見的乾魚鰾。花膠乾或黃花膠多取自黃花魚,其營養價值較高,比炒花膠更適合做成滋補湯品。

魚肚可美容皮膚和舒缓關節

儘管大多數人沒有意識到,魚肚實際上比肉含有更多的蛋白質,而且膠原蛋白含量很高,對皮膚健康非常有益。此外,魚肚不含膽固醇,是非常有價值的保健食材,適合長期食用。

魚肚食材的準備和食譜

通常,在湯或燉菜中加入魚肚,可以使湯的口感更好,增加濃稠度。魚肚作為美味佳餚的地位,它的味道卻極其溫和,甚至無味。然而,其質地、健康考量和傳統聲譽使其極其珍貴且昂貴。

將魚肚浸泡在淡水中6-18小時或直到其變軟且其凝膠成分變軟。時常換新水,每次用涼水沖洗,以消除其腥味。將生薑和蔥放入一鍋清水中煮沸。水燒開後關火。當它變軟時,可以切成塊並添加到湯、燉菜或炒菜中。或者你也可以慢慢煮,直到它變軟。

簡單的魚肚

原料

魚肚

蝦米

調味料:白鹽或黑鹽、白胡椒、醬油、檸檬

將 1 或 2 塊乾魚肚用冷水沖洗。沖洗米(白米、黑米、紅米或糙米)至水清澈。將蝦米洗淨。將生薑去皮並切碎。

將魚肚、蝦、米和薑放入慢燉鍋中。用水覆蓋原料,小火煮幾個小時或過夜,直到原料變軟。加入白胡椒、檸檬汁、蔥花和少許醬油調整味道。

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