The recipe of three-threaded shark fin soup is a detailed introduction to the cuisine and its functions: delicious porridge and soup

Technology: Ingredients for making three-threaded shark fin soup: Ingredients: 50 grams of grass carp meat, bamboo shoots 50 grams, 100 grams of loose shark fin, appropriate amounts of ham and coriander.

Seasoning: appropriate amounts of stock, salt, monosodium glutamate, chicken essence, pepper, and water starch. Teach you how to make three-shredded shark's fin soup. How to make three-shredded shark's fin soup so delicious. 1. Slice grass carp into shreds, steam ham, slice and shred, and shred bamboo shoots. 2. Put the stock and raw materials (except coriander) into the pot, season, bring to a boil, thicken the soup and sprinkle with coriander. Detailed introduction to the recipe of phoenix swallowing shark fin Cuisines and functions: Delicious porridge and soup

Ingredients for making phoenix swallowing shark fin: Ingredients: 300 grams of stewed large loose fins (see raw materials for making semi-finished products), 1250 grams of clean tender chicken.

Accessories: 15 grams of shredded cooked lean ham, 15 grams of shredded winter bamboo shoots, 10 grams of scallions, 10 grams of ginger slices, 100 grams of original simmered shark fin soup, and 750 grams of soup.

Seasoning: 10 grams of Shaoxing wine, 3 grams of salt, 6 grams of seasoning powder, 2 grams of white pepper, appropriate amounts of wet starch, sesame oil, and cooked lard. Features of Fengtun Shark's Fin: The soup is clear and transparent, light yellow in color, the meat is fragrant, fresh and salty. Teach you how to make phoenix and shark fin, how to make phoenix and shark fin delicious. 1. Remove the whole chicken from the neck of the tender chicken. Grill the pan, add cooked lard, add shredded winter bamboo shoots and shredded ham to the oil and stir-fry briefly, add Shaoxing wine, add a little salt and a little MSG, add simmered chicken wings and simmered chicken wings original soup, turn to low heat, and pour Thicken the sesame oil and put it into a bowl. 2. Use a small white porcelain spoon to stuff the cooked shark fin into the chicken belly from the opening of the chicken neck, and tie the neck opening with the chicken neck skin. 3. Boil water in another pot, put the chicken into the pot, and pour the boiling water on the chicken continuously with a spoon. After 1 minute, wait until the chicken skin becomes tight, take it out, and put it into the soup cup (be careful not to let the chicken skin get wet). broken). 4. Thread the green onions and ginger slices with toothpicks and put them into the soup cup. Season the soup with salt and pepper. Put it into the soup cup. Steam it on high heat for 2 hours. Take it out and skim off the oil. Gently take the chicken out and put it in another place. In a soup cup, filter the original soup to remove the blood residue, green onion and ginger slices, pour it into the soup cup containing the chicken, put it in the steamer and steam for 30 minutes, then take it out and add flavor powder.

The recipe of Guiqi roasted shark's fin is introduced in detail, the cuisine and its effects: Qi and blood nourishing recipes, spontaneous sweating and night sweat recipes

Taste: Original flavor Process: Braised Guiqi roasted shark's fin Ingredients: Ingredients: 700 grams of shark fin (dried)

Accessories: 20 grams of astragalus, 6 grams of angelica root

Seasoning: 2 grams of rice wine, 2 grams of coriander, 50 grams of green onions, 50 grams of ginger, 1 gram of Sichuan peppercorns, 3 grams of white sugar, 25 grams of soy sauce, 2 grams of MSG, 100 grams of lard (refined), 50 grams of starch (peas). Teach you how to make Guiqi roasted shark fin, how to make Guiqi roasted shark fin so delicious 1. Select the neat shark fins and arrange them on a plate, and put the remaining chopped fins on another plate.

2. Put lard in a spoon, and when it is hot, use onion cubes, ginger cubes, and soy sauce to stir-fry the pot, add soup, add Shaoxing wine, monosodium glutamate, pepper water, and white sugar.

3. After boiling the pot, put half of the soup into another ladle. Remove the onion and ginger pieces, put the shark's fin, angelica slices, and astragalus slices into a spoon respectively, cover the spoon, and simmer over low heat for about 10 minutes.

4. Thicken another plate of shark fin with wet starch, pour it into the plate first, then thicken the good shark fin with starch, drizzle with oil, and pour it with a large spoon onto the one that was scooped out first. On top of the shark's fin, place the coriander segments next to the shark's fin and serve. Tips - Health tips:

Replenish qi and blood, benefit the body and strengthen the body. It is suitable for spontaneous sweating, night sweats, blood paralysis, edema, ulcers, internal injuries and fatigue, spleen deficiency and diarrhea, prolapse and all diseases of qi and blood deficiency.

Tips - Foods that are incompatible with each other:

Astragalus: Astragalus is bad for white fresh skin, anti-vertebrate, fear of Wulingzhi, and windproof.

How to make casserole shark fin soup with detailed introduction to the cuisine and its effects: Home-cooked recipes to replenish qi and blood, recipes to strengthen the spleen and appetizers, malnutrition recipes

Taste: milk soup, salty and fresh. Craftsmanship: casserole shark fin soup. Ingredients for making soup: Main ingredient: 500g shark fin (dried)

Accessory ingredients: 100g Jinhua ham, 200g rapeseed heart

Seasoning: 15g salad oil, 5g chicken fat , 20 grams of cooking wine, 15 grams of salt, 4 grams of MSG, 2 grams of white sugar, 10 grams of milk, 25 grams of green onions, and 25 grams of ginger. Features of the casserole shark fin soup: The shark fin is soft and tender, the soup is milky white, and the milk is mellow.

Teach you how to make shark fin casserole soup, how to make shark fin casserole soup delicious 1. Decant the original soup from the water-cooked shark fin bowl, blanch it in boiling water for 1 to 2 times, remove and drain;

2 . Cut the cooked Jinhua ham into domino slices;

3. Wash the rapeseed heart;

4. Cut the green onions and ginger slices into sections, pat them loose and set aside;

< p>5. Put the wok on the fire, pour in the salad oil, when the oil is hot, add the green onions and ginger slices, fry until golden brown;

6. Pour in the chicken broth and bring to a boil, skim off the floating oil. foam, remove the green onions and ginger slices, add cooking wine, 5 grams of refined salt, and white sugar. After boiling, pour into a casserole;

7. Sit on the fire and add the blanched shark fins , move to low heat and simmer until the shark's fin is soft;

8. Add fresh milk and mix thoroughly, then add MSG to adjust the taste;

9. Put the rapeseed hearts into the casserole , continue to boil;

10. When serving, pour 5 grams of cooked chicken oil, place the casserole on the bottom of the plate and place on the table. Tips for making casserole shark fin soup: This product requires about 750 grams of chicken broth. If there is no chicken broth, you can use water instead.