Project Description

Ling Sound

新西兰野生花胶

Ling Sound / Fish maw is the commercial term for the dried swim bladders of Ling fish of New Zealand. And ling fish is the only source of New Zealand fish maw so that’s also called ling sound.
It has no fishy taste and absorbs the flavors of other ingredients. Fish maw is a good source of collagen and helps with blood circulation. It’s high in nutritional content. Fish maw contains rich proteins and nutrients such as phosphorous and calcium. It replenishes kidney and boosts stamina. It is effective in healing weak lung and kidney, anemia, etc. It is suitable for consumption by any age group of either gender and is a kind of therapeutic food. The most important of all is that fish maw contains high viscosity gel protein and muccopoly saccharide which are important to lady’s skincare and capable of preserving fine complexion and invigorating blood circulation. Many Chinese people believe that drinking fish maw soup and eating fish maw will improve their skin and, for pregnant women, the skin of their babies. Furthermore, fish maw does not contain cholesterol and therefore it is a very valuable health enhancing ingredient suitable for long time consumption.
Fish maw a suitable alternative for shark’s fin and bird’s nest in soups or stews.

新西兰花胶是采用新西兰特有深海鳕鰵的鱼鳔天然制成,绝无添加任何化学药剂漂白,是一种补而不燥,固本培元的养生佳品。

鳕鰵鱼生长于绝无污染的接近南极的南太平洋新西兰南岛专属水域,生活在深达700米的深海,可生长至30年鱼龄,体长可达2米,大部分为0.8-1.2米之间,受新西兰可持续发展的渔业捕捞配额管理系统管理,每年限量捕捞,使得这珍贵的海洋资源能够有效地保护和发展。因此新西兰深海花胶的年产量有限。

新西兰出产的深海花胶,品质高、口碑好,蕴含丰富的天然胶原蛋白、多种维生素及钙、锌、铁、硒等多种微量元素,因鳕鰵鱼生长于寒带,其花胶的胶原蛋白含量远胜于普通的热带水域的海鱼所生产的花胶。新西兰深海鳕鰵鱼花胶行销新西兰、澳洲、香港十数年,近几年在中国大陆备受追捧。

How to prepare fish maw before cooking?
Fish maw require pre-soaking before cooking. The soaking time will vary depending on the type of fish maw.
Premium fish maw :
– Soak fish maw in water for 12-18 hours until it soften.
– Change water from time to time and rinse with cool water to eliminate its fishy smell.
– Put ginger and shallot into a pot of fresh water and boil. Turn off the heat after the water is boiled.
– Put the soaked fish maw into the pot and tightly covered with the lid. Wait until the water cools down.
– Take out the fish maw and rinse with clean water then it is now ready for cooking.
– Soaked fish maw should be stored in the refrigerator at below 0°C if not cooked. Thaw each time before serving.

花胶泡发方法
– 将花胶放置在冷水中浸泡 12-18 小时
– 将葱姜小洋葱放置到锅中,煮至开锅。关火。
– 将泡软的花胶放置到此锅中,盖上盖子,直至水自然冷却。
– 将花胶取出,水冲洗,然后就可以进行后继的料理了。
– 已经泡发好的花胶,可以冷冻保存,需要的时候取用。

 

Recipes 料理方法

用料:
花胶一只
香菇50g
高汤200ml
大蒜叶子两根
姜一块
料酒20g
鲍汁两汤匙
蚝油一汤匙

鲍汁扒花胶的做法:
1. 提前一天把花胶泡发,常换水,18小时左右
2. 泡发好的花胶切段,葱姜备用
3. 锅内放水下姜蒜烧开后放入花胶,煮10分钟左右
4. 煮好去腥的花胶用凉水冲洗干净备用
5. 锅内加入高汤、 蚝油、鲍鱼汁
6. 放入香菇小火慢炖,注意花胶不要粘锅底
7. 把香菇和汆烫好的西兰花摆盘盛入花胶,锅内汤汁勾芡浇上,鲍汁花胶就做好了。