Method 1:
Ingredients: 150 grams of shark meat, 150 grams of fish paste, 1 tablespoon of starch, 1 egg (egg white), 1 tablespoon of flour, 1 salt /2 tsp, 1 tsp sugar, 1 tsp wine, 1/2 tsp pepper, 45g ginger juice.
Preparation method: 1. Peel the skin of the shark, chop the meat into a puree and mix with other main ingredients, then add seasonings and stir into a elastic fish paste ball (if it sticks to your hands, you can leave it aside) Refrigerate for 10 minutes).
2. Heat the oil pan to about 160%, grease your hands with oil, take about 30 grams of fish paste and flatten it in the palm of your hand, fry it in the oil pan until both sides are golden and take it out.
3. Place the tempura slices in a bowl, place cucumbers on the surface, and serve with dipping sauce according to personal preference.
Method 2: Moisturizing and dehumidifying shark soup:
Ingredients: 1 or 2 halves of shark cartilage, 2 taels of lean meat, 1 tael of Smilax, five qian of raw barley, 3 portions of tangerine peel 1, three dried figs, appropriate amount of water (about ten bowls), boil the water, add all the ingredients, boil again, simmer over low heat for three hours, add seasoning and serve.
Method 3: Vinegar shark soup
Ingredients:
250g net shark meat, 50g cooked winter bamboo shoots, 60g onion, 25g rice vinegar, 6g soy sauce, 25g wet starch, MSG 60 grams, 15 grams of salad oil.
Preparation method:
1. Batch the shark meat into fine pieces, cut the bamboo shoots into mince, and mince the onion.
2. Bring a pot with water to boil, and blanch the shark slices in the pot.
3. Put base oil in the original pot, add ginger to the pot, add onions and stir-fry until 80% hot, add bamboo shoot slices, shark fin, rice wine, add clear soup, salt, add MSG after boiling, and use wet starch Thicken the gravy, then add rice vinegar, mix well, drizzle with oil and serve.
Flavour characteristics:
Shark meat is tender and slightly sour.
Method 4: Shark with Chinese cabbage
Cuisines and effects: Zhejiang cuisine recipes for nourishing yin, strengthening waist and kidneys, recipes for preventing and fighting cancer
Technology: roasting
Ingredients for making shark with Chinese cabbage:
Main ingredients: 400g shark, 200g rapeseed sprouts
Accessory ingredients: 50g winter bamboo shoots
< p>Seasoning: 5 grams of salt, 10 grams of vinegar, 2 grams of MSG, 5 grams of onion juice, 5 grams of ginger juice, 5 grams of chicken fat, 25 grams of rice wine, 30 grams of lard (refined)Characteristics of Shark in the Cabbage Festival:
The soup is milky white, the cabbage is emerald green, the shark is fresh and tender, and it combines meat and vegetables.
Recipe for shark fins:
1. Cut the shark meat into 4 cm long, 3 cm wide and 2 cm thick pieces;
2. Put the shark meat in a pot of boiling water for a while, take it out with a slotted spoon, and wash it with cold water;
3. Wash the rapeseed, cut it into 3 cm long sections, and blanch it in a pot of boiling water. Pour in cold water and take a shower;
4. Set the wok over high heat, add cooked lard, heat until 40% hot, add cabbage sprouts and bamboo shoots, turn the wok a few times, and add green onions. Bring 200 ml of ginger juice and water to a boil;
5. Use a spoon to push the rape sprouts and bamboo shoot slices to one side of the wok, drop the fish pieces into the pan, add rice wine and refined salt, cook for about 2 minutes, add MSG, pour in cooked chicken oil, add vinegar, rotate the wok a few times, and serve.
Instructions for making the shark with cabbage and cabbage:
Both the shark and the cabbage are not too oily, and the soup is milky white, tender and not greasy.
Taste of the food
The soup is milky white, the cabbage mustard is green, the shark is fresh and tender, and it is a combination of meat and vegetables.
Recipe nutrition
Shark: Shark is the only animal that does not develop cancer. Shark products have a certain inhibitory effect on cancer cells for cancer patients, and are effective in many inflammatory and autoimmune diseases. Diseases associated with abnormal vascular proliferation, such as rheumatoid arthritis, psoriasis, lupus erythematosus, etc., all have significant improvement effects. Traditional Chinese medicine believes that shark meat has the effects of nourishing qi and yin, tonifying deficiency and strengthening the waist, and promoting water and phlegm.
Winter bamboo shoots: Winter bamboo shoots are a delicious food with rich nutritional value and medicinal functions. They are tender, fresh, crisp and refreshing. They contain protein, a variety of amino acids, vitamins, and trace elements such as calcium, phosphorus, and iron. And rich in fiber. It can promote intestinal peristalsis, which not only helps digestion, but also prevents constipation and colon cancer. Winter bamboo shoots are a high-protein, low-starch food that has certain therapeutic effects on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharides contained in it also have certain anti-cancer effects. However, winter bamboo shoots contain more calcium oxalate, so children and people suffering from urethral stones and nephritis should not eat more of them.
Compatible recipes
Winter bamboo shoots: Avoid eating winter bamboo shoots with lamb liver.
History and Culture
"Shark on the Vegetable Festival" is a seasonal delicacy in Ningbo. Whenever spring comes, rape sprouts long tender stems, commonly known as rapeseeds. At this time, Ningbo people used to cook the cabbage sprouts and shark together. The soup is milky white, the cabbage sprouts are green, the shark is fresh and tender, and the meat and vegetables are combined.
Method 5:
Orange peel-baked shark meat
Open category: Recipe
Method:
1 , add salt to boiling water, add orange peel and soak for 20 minutes, remove and drain, cut into pieces
2. After the shark meat is thawed, absorb the water and add rice wine, black pepper and salt. , marinate orange zest for 30 minutes
3. Apply oil on tin foil, put shark meat on it, seal the edges and wrap
4. Preheat the oven and bake at 220 for 20 minutes< /p>
5. Take out the tin foil, brush the surface of the shark meat with olive oil and honey juice, and then bake it in the oven for 5 minutes
6. Put the tomato sauce into the pot and bring to a boil. Thicken with starch, pour it on a plate, and sprinkle shredded purple cabbage and orange peel on the shark meat.
Method 6:
Dried shark stewed with potatoes]
Ingredients
500g potatoes, 100g dried shark, pork belly, ginger slices , green onions, salt, cooking wine, pepper, peanut oil, bone broth, and coriander segments. Prepare appropriate amounts.
Preparation
① Peel the potatoes and cut into strips, and slice the pork belly.
② Soak the shark, cut it into strips, and lightly fry it in an oil pan until both sides are golden brown.
③ Heat oil in a pot, stir-fry onions, ginger, and pork belly until fragrant, add cooking wine, add potatoes, shark meat, and bone broth and simmer until the soup is fragrant, add seasonings, and sprinkle with coriander segments. Can.
Method 7:
Fu Yi Shark Buns
Sharks are mostly made by roasting or steaming, and this dish is made of fish pellets wrapped in tofu. It embodies eating fish without seeing the fish, which not only maintains the traditional cooking characteristics of Sichuan cuisine, but also gives new ideas in shape.
Ingredients:
150 g baby shark meat, 3 tofu clothes, 20 g cooked ham, 20 g winter bamboo shoots.
Seasoning:
Appropriate amounts of onions, ginger, garlic, refined salt, soy sauce, sugar, pickled peppers, vinegar, and egg white paste.
Preparation method:
1. Cut the shark meat, ham, and winter bamboo shoots into small cubes, add minced ginger, chopped green onion, cooking wine, refined salt, and MSG and mix well.
2. Cut the tofu into 8 cm square slices, wrap each slice with shark filling in a rectangular bun, dip in egg white batter, fry in oil until golden brown, take out and place on a plate.
3. Leave remaining oil in the pot, add finely chopped pickled peppers and stir-fry until red. Add minced ginger and garlic and stir-fry until fragrant. Add fresh soup, soy sauce, sugar, cooking wine, MSG, vinegar, and thicken the pot. Pour it over the shark buns and serve.
Features:
Red and bright color, crispy on the outside and tender on the inside, sweet and sour.
Method 8:
Steamed shark with vinegar
Ingredients: 250 grams of dried shark
Ingredients: 10 grams of garlic
Seasoning: a little each of chicken essence, salt, vinegar and peanut oil
Specific methods:
1. Soak the shark in warm water for 5 minutes, pick it up, and use a knife to cut off the shark skin. Scrape off the sand.
2. Cut the shark into strips and put it in a dish.
3. Then add ingredients and seasonings, steam over water and serve.
Method 9:
Fried shark with green onions
Ingredients: 250 grams of dried shark, 50 grams of green onions
Ingredients: garlic 10 grams
Seasoning: a little each of chicken essence, salt and peanut oil
Specific methods:
1. Soak the shark in warm water for 5 minutes, pick it up and cut it with a knife Scrape the sand off the shark's skin.
2. Cut the shark into strips.
3. Heat the wok, add peanut oil, sauté the ingredients and then add the dried shark. When it is nine-mature, add the grape segments and seasonings, continue to stir-fry until it is cooked and serve.
Note: Dried shark can also be used to make soup, etc.
Method 10:
Boiled shark skin with shrimps
Specially crispy and soft, rich in umami flavor
Ingredients
< p>300g water-fried shark skin, 15g shrimp, 15g onion and ginger oil, 3g salt, 12g cooking wine, 8g ginger juice, 4g MSG, 8g each onion and ginger, 2g sugar, stock, water starch , appropriate amount of oil.Production process
(1) Wash the fish skin, cut into rhombus-shaped pieces 4 cm long and 2 cm wide and soak in clean water.
(2) After the shrimps are cooked, add the stock, shredded green onions, and shredded ginger in the pot, steam them thoroughly, and filter them with gauze.
(3) Blanch the fish skin in boiling water, add the stock, and cook for a while Boil, remove and drain out the purified water.
(4) Heat the frying spoon and add oil. When the oil is hot, add the shrimp and fry briefly. Add shredded green onions, stock, cooking wine, ginger juice, sugar, salt and MSG and bring to a boil. Beat off the foam, add the fish skin and simmer over low heat until the flavor is absorbed, turn to high heat and add water starch to thicken, pour in green onion and soy sauce and serve.