Material:
500g of fish wings with water hair.
Fire leg 25 grams
Shuifa Yulan Tablet 20g
20 grams of water-borne fragrant mushrooms
Oiled cabbage15g
Chicken soup1000g
Clear soup150g
Method:
1. Slice the ham and magnolia slices, and tear the mushrooms into small pieces.
2. Put the fish wings in cold water, boil them with low heat and fish them into a bowl.
3. When the oil in the casserole is 80% hot, add shredded onion and Jiang Mo, then add chicken soup and seasoning.
Boil it, pour it into a bowl with fish wings, and steam it over high heat until it is 80% rotten.
4. Choke the pot with shredded onion and Jiang Mo, put the clear soup, seasoning and fish wings, boil it, pour it into the sand pot, simmer for 20 minutes, and put the oily vegetables on the heart.
"2" Braised cabbage with shark's fin
Ingredients: shark's fin head, Chinese cabbage, chaiyu, dried mushrooms and dried shrimps.
Seasoning: olive oil, salt, stock, white powder.
How to do it:
1. First, shred the Chai fish, cut the shark's fin head into strips, and soak the dried mushrooms in soft shreds.
2. Put a little olive oil into a flat pan and heat it. Add the dried shrimps and mushrooms into the pan and saute until fragrant. Then add the shark's fin head.
, Chai Yu, Taibai Cai into the pot, pour the stock and a little water, cover the pot and stew until cooked.
3. Add a little salt and white powder spoon to the pan scissors to serve.
"3" shark fin four silk
Ingredients: 250 grams of shark's fin in water.
Ingredients: sea cucumber150g,
Water-soaked tendon100g,
Raw chicken breast100g,
50 grams of winter bamboo shoots,
Shredded onion and ginger, a little slice each,
250 grams of raw chicken wings,
200 grams of pork with skin.
Seasoning: 500g clear soup,
50 grams of soy sauce,
25 grams of cooking wine,
2 grams of refined salt and 2 grams of monosodium glutamate.
Egg white 1 piece,
25 grams of water starch,
500g of white oil (about 75g),
25 grams of onion oil.
How to do it:
1. Blanch the shark's fin with boiling water, put it neatly in a large bowl, add chicken wings, pork, onion and ginger slices, clear soup, cooking wine and refined salt, and steam it in a cage. Take out the fish wings and put them neatly in a flat plate.
2. Cut chicken breast, sea cucumber, tendon and winter bamboo shoots into shreds. Put shredded chicken in a bowl, add a little salt, egg white and water starch, mix well and size, and smooth it with white oil and remove it for later use. Shredded sea cucumber, shredded tendon and shredded bamboo shoots are all boiled in boiling water and fished out for later use.
3. Put white oil in the frying spoon. Burn to 50% heat. Put it in a pot with shredded onion and ginger, cook 25g of soy sauce and 300g of clear soup, remove shredded onion and ginger with a colander after boiling, release the wine, push the shark fin neatly into the spoon, and move it to a low fire to collect ammonia.
4. Take another frying spoon and put it in white oil. When it is heated to 50%, put it in a shredded onion and ginger pot, and then stir-fry the shredded chicken, sea cucumber, tendon and shredded bamboo shoots. Then add sauce oil, cooking wine, clear soup, refined salt and monosodium glutamate, stir well, thicken with water starch, and pour into the middle of a large flat plate.
5. When the shark's fin is one third of the soup, move it to Wanghuo, add essence and thicken it with water starch. Sprinkle with scallion oil, stir a large spoon (keep the shape neat), and drag it over the four wires.
"4" Tongtian shark's fin
Ingredients: 500 grams of shark fin with water hair net.
Ingredients: 200g pork belly with skin,
Four chicken wings,
Sliced onion and ginger, shredded onion and ginger * * * 25g.
Seasoning: 750g clear soup,
50 grams of cooking wine,
40 grams of soy sauce,
2g of refined salt and 2g of monosodium glutamate,
50g of white oil,
25 grams of scallion oil,
Water starch 25 grams.
Method:
1. Blanch the shark fins with boiling water and arrange them neatly in a large bowl. Cut the pork into large pieces and wash the chicken wings. Add a little white oil into the frying spoon, stir-fry the onion and ginger slices, pork and chicken wings thoroughly, put in cooking wine, clear soup and refined salt, boil, skim the floating foam, pour it into the shark fin bowl, steam it in a cage until the shark fin is cooked and rotten, remove the onion slices, pork and chicken wings, drain the soup, and straighten the shark fin by hand. Arranged in a flat plate. The wing needle is long, the good one is placed below, and the bad one is placed above. Form a neat shark fin bottom.
2. Put the white oil into the spoon, and when it is 35% hot, put it into the onion and ginger pot, cook the soy sauce, and add the clear soup. After the soup is boiled, remove the shredded onion and ginger with a colander, then add the cooking wine, push the shark's fin neatly into the spoon (bottom down), and move it to a small fire to collect ammonia. When one third of the soup is left, move it to Wanghuo, add monosodium glutamate, constantly turn the sand spoon, thicken it with water starch, pour in scallion oil, stir the spoon, and drag the shark fin neatly into the plate.
, reference: .knowledge.yahoo/question/? qid=700605 130259 1,campbellsoup
Braised wings with soup and vegetables
Shiyun fire leg soup 10.5 ounces 3 cans, frozen wings 4 Liang, cabbage 12 Liang.
Seasoning: 2 chunks of ginger, 2 strips of onion, wine and oil 1 tablespoon, 3 liters of water.
(1) Thaw the frozen wings, wash them, put them in the boiled water, and cook them for 10 minutes with slow fire, then remove the water and put them in a stew pot.
(2) Picking off the old leaves, stems and tips of Chinese cabbage, cutting into 4-inch-long cabbage gall, then washing, boiling with hot water, then soaking in clear water, and draining.
(3) add one and two portions of water to three cans of soup on Shi Yun's fire leg, boil it, pour it into the shark fin stew pot and cover it for 45 minutes; Add the cabbage gall and stew for another ten minutes, and the original cup will come to the stage.
Chengbao newspaper co., ltd
Sister Winnie's craft-clear soup wings
Ingredients: half a chicken, 300 grams of soup chop or lean meat, 50 grams of ham, 0/60 grams of gold hook wing/kloc-,and several slices of ginger.
Seasoning: salt.
Doing method
(1) The wings are boiled in water for half an hour.
(2) Put it in cold water and soak it until there is no sand at all.
(3) Arrange the wings on the bamboo raft, add ginger slices and put them on the pot for about one and a half hours. After taking them out, soak them for several hours.
(4) Chicken, Tang Pai and ham are boiled in water, then put in a clay pot and add ten glasses of water for about two hours, and remove the slag to form a clear soup.
(5) Put the wings in the clear soup and cook for about half an hour. Add some salt to taste. , reference: online,