Several home-cooked ways to eat bird's nest:

★Stewed bird's nest with papaya

Cut the original papaya in half, remove the capsule, mix with the bird's nest and soak the bird's nest. Simmer together with water to allow the flavor of papaya to penetrate into the bird's nest. Serve with rock sugar water when eating.

★ Dry blood bird

First, boil a pot of rich gravy soup in advance, then add the bird's nest and cook together, stir evenly over low heat, wait until the gravy is about to dry up, scoop it up, Ready to eat. The best gravy soup is wing soup, or soup made from meat such as old hens and ribs.

★Braised Guanyan

You also need a pot of rich abalone sauce. It is best to simmer it until it becomes gelatinous (you can use a pressure cooker to speed up), stir in the bird's nest and serve. The taste is relatively oily.

★Cooking Bird's Nest with Juice

Just use a juicer to squeeze your favorite vegetable juice or fruit juice in advance, or use dairy products as seasoning, mix it with the stewed bird's nest and eat it. Can. This is the simplest way to eat bird's nest and one of the best ways to eat bird's nest in summer.

Juice paired with bird's nest

As mentioned above, eating bird's nest seasoned with vegetable juice and milk is the "highlight" of eating bird's nest in summer. Vegetable and fruit juices are readily available, but you still have to eat some and not eat some.

Master Chen listed the things that can be used to make bird's nest juice: cantaloupe juice, watermelon juice, orange juice, coconut juice, plum juice, date juice, tomato juice, ginger juice, celery juice, carrot Juice, Chinese cabbage juice, apricot juice, ginkgo juice, tangerine peel juice, milk, yogurt, etc. Fruit juice is usually added with sugar or honey to enhance the sweetness.

Have you noticed that most of these vegetable juices are fruit juices? Master Chen explained that there are many fruits and vegetables used to make bird's nest sauce, and most of the fruits and vegetables are sweet or tasteless, because fruits and vegetables with a fishy smell, spicy taste or a strong impact on the taste will cause the bird's nest to become soft and lose its softness. Smooth texture. It is best to use a single type of fruit for flavoring vegetable juices, while the opposite is true for dairy-based sauces, which often require a mixture of several types of milk to increase the milky flavor. It is best to use pure milk, Sanhua evaporated milk, and AD calcium yogurt. wait. Bird's nest is not only native to China, so it can be eaten in a Western way, mixed with jelly, etc., as long as there is no conflict in nutritional content.

The summer is hot, and many people like to put bird's nests in the refrigerator to freeze before eating. However, it should be noted that for the sake of convenience, you cannot soak the bird's nest in cold water or put it in the refrigerator immediately after stewing it. This will not only affect the appearance of the bird's nest, but also make the taste soft. So it must be allowed to cool naturally.

Stewed bird's nest with rock sugar and wolfberry balls

Ingredients: 3 grams of bird's nest, 6 grams of wolfberry, 6 grams of longan meat, 30 grams of rock sugar.

Method

(1) Soak the bird's nest with water, remove the bird's feathers with tweezers, and tear it into strips.

(2) Wash the wolfberry and longan meat.

(3) Pour the bird's nest, stick sticks, longan meat and 1 bowl of boiling water into the stew pot, cover the stew pot, and simmer it with water.

(4) After the water in the pot boils, simmer over medium heat for 1 hour, then add rock sugar and simmer over low heat for 1 hour.

(5) Take it out after stewing and warm it before taking it.

Efficacy: nourishing blood and nourishing the skin, moistening the lungs and relieving cough.

Indications: palpitations, insomnia, dizziness.

Notes

Wolfberry contains betaine, carotene and a variety of unsaturated fatty acids, which can nourish blood and yin, strengthen eyesight and improve eyesight; longan meat contains tartaric acid, adenine choline and a variety of vitamins, which can nourish the blood, calm the nerves, and moisturize the five internal organs; rock sugar contains a large amount of sugar and a variety of trace elements, which can nourish the body and qi, nourish the stomach and moisten the lungs. Notes and taboos: Patients with lung and stomach deficiency and coldness and diarrhea should not take it; people with dampness and heat should not use it frequently; patients with diabetes are prohibited from taking it.

Bletilla striata stewed with bird's nest

Basic ingredients: 6 to 9 grams of bletilla striata, 6 to 9 grams of bird's nest, and appropriate amount of water

Bletilla striata stewed with bird's nest is a nourishing tonic that has It has the effect of nourishing the lungs, nourishing yin, and stopping coughing and bleeding. It is commonly used among the people to treat tuberculosis, hemoptysis, chronic bronchitis in the elderly, emphysema, asthma and other diseases.

Food efficacy

Bletilla striata is the tuber of the orchid plant Bletilla striata. Bitter, sweet, and cool in nature and enters the lung meridian. Contains starch, glucose, volatile oil, mucus, mannan, etc. It functions to nourish the lungs and stop bleeding, and is often used to treat lung diseases and coughing up blood. Li Gao, a famous doctor in the Jin Dynasty, said that it can "stop lung bleeding". "Southern Yunnan Materia Medica" records that it "treats tuberculosis and damages lung qi, nourishes lung deficiency, relieves coughs, clears lung qi due to tuberculosis and coughs up blood, and converges lung qi." Modern pharmacological research has proven that Bletilla striata has hemostasis and weak inhibitory effects on tuberculosis bacilli.

Bird's nest is a nest made of saliva or a mixture of saliva and villi, which are formed by swiftlets and various species of the same genus. The nature and flavor are sweet and flat. Enters the lung, stomach and kidney meridians. Contains protein, carbohydrates, various amino acids, calcium, phosphorus, potassium, sulfur, etc. Function: Nourishes yin and moisturizes dryness, replenishes qi and replenishes vital energy. It is often used to treat consumptive tuberculosis, cough with phlegm, and hemoptysis.

Amount and Usage

You can use 6 to 9 grams of Bletilla striata and 6 to 9 grams of bird's nest at a time. Put it in a clay pot and add an appropriate amount of water. Stew in water until it is very soft. Filter and remove the residue. Add rock sugar to taste and simmer for a while. Take 1 to 2 times a day.

Stewed bird's nest in coconut milk and fresh milk

Ingredients: one to two cups of bird's nest, three tablespoons each of fresh coconut milk, fresh milk or evaporated milk, and a little rock sugar.

Preparation method: After soaking and washing the bird's nest, put it into a stew pot together with other ingredients, simmer it for about 40 minutes, then add rock sugar and simmer for another five minutes before eating.

Generally, there are many ways to do it; 1. Steaming 2. Making soup 3. Braised in braise 4. Abalone juice 5. Stir-fried with assorted ingredients 6. Stir-fried 7. Grilled 8. Pan-fried 9. Stuffed 10. Stir-fried, etc. No matter which method is used, the abalone must be initially processed. Specific method: wash the abalone first, do not remove the shell. Add ginger slices, cooking wine, salt to boiling water and cook the abalone for 5 minutes, then remove. If you are making soup, just add a little chopped green onion to bring it to the soup. If you want to mix it, just slice it and add seasonings and mix it well. If you want to braise, abalone sauce, stir-fry, grill or pan-fry, just follow the cooking method. If you want to make abalone with scallion oil, fry the shredded scallions and pour it on the abalone. In short, if you want to make meat from the whole abalone, do not remove it. If you remove the meat, it will become smaller and affect the taste. When boiled in the shell, the meat will become fuller. Generally, when cooking abalone within 10 pieces of 500 grams, do not exceed 500 grams. 3 minutes, or cook for more than 15 minutes. The meat quality will also be better. How to make the topping soup: Ingredients: 1 old hen, about 1500 grams of pork belly, 500 grams of lean pork, 500 grams of pork ribs, 500 grams of Jinhua ham, 750 grams of ginger, 30 grams of green onions, 100 grams of tangerine peel, 15 grams of purified water, appropriate amount of purified water. Preparation method: 1? Slaughter the old hen and clean it, remove the internal organs and use them for other purposes. Put the chicken body into a pot of boiling water to drain away the blood and take it out. Wash the pork belly, lean pork and pork ribs and put them into a pot of boiling water to drain away the blood. Take it out; soak Jinhua ham in warm water for about 1 hour, scrape and clean, then cut into pieces, put it in a steaming basin, add 10 grams of ginger and 30 grams of green onions, beat them into pieces, steam them in a cage, take them out, and remove the ginger. Set aside green onions. 2. Put the old hen, pork belly, lean pork, pork ribs, and Jinhua ham into a soup pot lined with a bamboo grate, then add the remaining ginger, green onions, and tangerine peel, and mix them with purified water. Bring to a boil over high heat, skim off the foam, simmer over low heat for about 24 hours, remove the residue, let cool and filter the soup through gauze, and it's ready. Dried abalone: ??Dried abalone is made by air-drying fresh abalone. It is a rare delicacy among seafood. Among them, the quality of abalone from Aomori Prefecture in Japan is the best. Among dry abalones, net abalone is the first, followed by Woma abalone, Jipin abalone and so on. Dried abalone is best cooked whole in a clay pot to preserve its original flavor. Treatment method: 1. Soak abalone in cold water for 48 hours. 2． After taking it out, soak it in boiling water overnight to allow it to stretch naturally and return to its original shape. 3. Brush all sides of the dried abalone clean and remove sand thoroughly, otherwise the taste and quality of the abalone will be affected. 4． After washing, add water to cover the abalone, place it in a steamer and steam over high heat for 10 hours. 5． Add abalone, old hens, pork chops, raw lard, sugar, ginger, green onion and other ingredients to the casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat preservation function, so the effect is best). Warm overnight. 6. After taking it out the next day, add the original juice and oyster sauce and simmer the whole abalone slowly for 1.5 hours, you can enjoy the delicious abalone with excellent taste. Braised abalone: ??Features: thick juice, fresh taste, soft and tender. Ingredients: dried purple abalone, old hens, clean ham, scallops, grilled shark fin soup, scallop soup, sugar, refined salt, soy sauce, cooking wine, starch, chicken fat, etc. Preparation method: Make the dried purple abalone with water, add chicken, ham, and scallops, simmer for 3 hours, take out the abalone, drain the original soup and set aside; cut the abalone with a flower knife, and then cut it into half centimeter thick slices diagonally Slices; put 100 grams of stewed abalone stock, shark fin soup, and scallop soup into a double-ear pot. After boiling, add abalone slices and boil for 10 minutes. Add sugar, refined salt, soy sauce, cooking wine and other seasonings, and season with starch. Turn into a thick sauce, add a little chicken oil before serving. Lean Abalone Soup: Efficacy: Since Prunella Vulgaris has the effect of clearing the liver and improving eyesight, clearing away heat and dissipating stagnation; lean pork has the effect of nourishing yin and replenishing muscles, and combined with abalone, which has the effect of nourishing yin and replenishing yang, this soup is made "Prunella Vulgaris Lean Meat and Abalone Soup" has the effects of calming the liver, calming wind, relieving headaches, and relieving irritability. It has a certain effect on the treatment of high blood pressure and high blood pressure caused by hyperactivity of the liver and intestines. Ingredients: 500 grams of abalone (with shell), 50 grams of Prunella vulgaris, 20 grams of lean pork. Method: Just select fresh abalone and separate the abalone shell and abalone meat. Scrub the abalone shell with clean water to remove any dirt; remove the dirty and adhering parts of the abalone meat, wash it with clean water and cut it into slices. Add the prunella vulgaris and lean pork, put them into the water that has been boiled over high heat, switch to medium heat, continue to simmer for about 3 hours, season with a little salt, and you can eat the meat with the meal, drink the soup. Abalone, crane and crow stewed snail soup Ingredients: 60 grams of dried abalone slices, six to eight snails, five quails, 300 grams of lean meat, and two slices of ginger. Ingredients: Method: (1) Soak the dried abalone slices in water until soft, about one hour. (2) When buying horn snails, ask the seller to knock off the shell and cut off the tail. (3) Add a little salt to the snail meat, rub it and wash it. (4) Ask the seller to execute the quail on his behalf, remove the internal organs, cut off the feet, and wash them. (5) Bring an appropriate amount of water to a boil, put in a piece of ginger, add abalone slices, snails, quail, and lean meat and cook for five minutes, pick up and wash. (6) Put twelve cups of water or appropriate amount into the pot and bring to a boil. Add abalone slices, quail, snails, lean meat, and a piece of ginger and bring to a boil. Simmer over low heat for three and a half hours. Add salt to taste. Features: Abalone nourishes yin, nourishes the skin, and improves eyesight. The horned snail nourishes yin and improves eyesight.

Crane crow nourishes the five internal organs, replenishes qi, and strengthens muscles and bones. Oyster King Jade Baofu Category Cuisine Dishes taste salty and fragrant Ingredients fish and vegetables Characteristics Konjac Roast Duck is made from konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan people to Chinese food. And making it into konjac roast duck is the best among konjac dishes. Ingredients: 1 South African or Australian dried abalone (2-5 heads), 6 taels of vegetable bladder or cabbage sum, 1 tablespoon Shaoxing wine, 1 teaspoon corn flour Seasoning 1) Stir-fried seasonal vegetable juice: 2 tablespoons soup, half teaspoon salt, A little wine 2) Abalone sauce: six ounces of soup, one tablespoon of oyster sauce Production process 1) Use one slice of braised abalone (the recipe for braised abalone is the same as "Oyster King Abalone") 2) Vegetable bladder or cabbage sum, add a little water Drain. Heat a tablespoon of oil, stir-fry the cabbage bladders or cabbage hearts until just cooked, add the juice, stir-fry evenly and serve on a plate. 3) Heat the red wok again, add a tablespoon of oil, add the juice after adding the wine, add abalone, bring the juice to a boil and bury the gravy, and place it on the vegetable surface. American Ginseng, Abalone and Raw Fish Soup Ingredients: 20g sliced ??American ginseng, 60g dried abalone slices, a piece of raw fish weighing about 380g, 300g pork belly, 10 red dates with the core removed, and a slice of ginger. Ingredients: Seasoning: appropriate amount of salt. Method: (1) Wash American ginseng and red dates. (2) Soak the dried abalone fillets in water for about an hour. (3) Bring an appropriate amount of water to a boil, add a slice of ginger, dried abalone slices and pork belly and cook for five minutes, remove and wash. (4) After execution of raw fish, wash and wipe dry. (5) Heat a wok, add a tablespoon of oil, put down the raw fish, and fry until both sides are slightly brown. (6) Pour twelve cups of water or an appropriate amount into the pot and bring to a boil. Add raw fish, American ginseng, ground pork, dried abalone slices, and red dates and bring to a boil. Simmer over low heat for three and a half hours. Add salt to taste. Features: American ginseng nourishes blood and nourishes the spleen and lungs. Raw fish stimulates muscles and skin. Abalone nourishes dryness and improves eyesight. Red dates nourish the spleen and stomach, replenish qi and promote fluid production. Royal Abalone with Oysters (original) Cuisine Category: Fresh and fragrant dishes Ingredients Fish and Chicken Characteristics: Konjac Roast Duck is made from konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan people to Chinese food. And making it into konjac roast duck is the best among konjac dishes. Ingredients: 1 pound of dried abalone from South Africa, Australia, the Middle East or Japan (8-10 heads or 12-15 heads), 2 pounds of belly meat, 1-2 old chickens (chopped into large pieces), 1-2 onions (sliced), 2 taels of shallots (beat into pieces), appropriate amount of soup, 1 bamboo mat Seasonings: 2 tablespoons of oyster sauce, 2 teaspoons of Shaoxing wine, a little dark soy sauce Production process 1) Boil a pot of water and put down the washed old chicken Drain the water from the pork belly, scoop it up and set aside. 2) Prepare a thick-bottomed clay pot, put down the bamboo mat, and put in the dried abalone, old chicken and belly meat in sequence. 3) Heat the oil in a wok, sauté the onions and dried shallots, oyster sauce and the second soup, bring to a boil over high heat, simmer the wine, and then pour it into the clay pot. 4) Bake all the ingredients over slow fire for 8-9 hours (the abalone noodles must be soaked in the soup, and do not lift the lid of the pot while simmering). If it is not tender enough, cook over slow heat until the abalone is tender. If you want to test whether the abalone is tender enough, you can insert a toothpick. If it is easy to insert, it is tender enough. 5) Pour out the stewed ingredients, pick out the abalone steaks and put them on a plate; filter the soup and return it to the wok, add a little cornstarch water to thicken it, and add a little dark soy sauce to color it. Finally, pour the gravy onto the abalone and enjoy. Braised live abalone Ingredients: live abalone; Ingredients: old chicken, old duck, backbone, ham, onion, ginger; Seasoning: abalone sauce, soup, chicken juice, chicken powder, raw oil, salt, chicken fat, wet starch. Method: Slaughter the live abalone and remove the internal organs. Brush the meat clean with a toothbrush. Place chicken and duck bones on the bottom of the casserole and add soup. Place the cleaned abalone on top until the water is submerged in the abalone. Bring to a boil over medium heat. Simmer for 8-9 hours. Plate the simmered abalone into a plate. Add soup and condiments to a separate pot to adjust the taste. Casserole Shark's Fin

Ingredients

500 grams of shark fin, 25 grams of ham

20 grams of magnolia slices, 20 grams of shiitake mushrooms

Rape 15 grams of heart, 1000 grams of chicken soup, 150 grams of clear soup

Preparation method

1. Slice ham and magnolia slices, and tear mushrooms into small pieces.

2. Put the shark fin in cold water, bring to a boil over low heat, then scoop it into a bowl.

3. When the oil in the casserole is 80% hot, add shredded green onions and minced ginger, then add chicken soup and seasonings. After boiling, pour it into a bowl containing the shark fins and steam over high heat until 80% is mashed.

4. Put shredded green onions and minced ginger into a pot, add clear soup, seasonings and shark fins, bring to a boil, pour into the casserole, simmer over low heat for 20 minutes, add the rapeseed heart and serve.

Scrambled eggs with roses and shark's fin

6 eggs, 100 grams of fried shark fin, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of oil grams, 5 grams of white pepper, 10 grams of chopped green onion.

Crack the eggs into a bowl and stir well. Wash the roses, add them to the eggs, and add salt and white pepper. 2. Tear the shark fins apart with your hands, add them to the eggs and mix well with chopsticks. 3. Heat the wok, add oil, and cook until cooked. Add eggs and fry until cooked.

4. Just surround it with cucumbers and tomatoes.

Steamed shark's fin with red flower and salvia miltiorrhiza

Recipe: 6g of red flower and salvia miltiorrhiza 6g of peach kernel 3g of Ligusticum chuanxiong 4g of shark's fin 50g of vegetable gallbladder 100g of ham 50g of Shaoxing wine 10g of green onion 10g ginger 5g salt 5g

Preparation: 1. Wash the safflower, salvia, peach kernels and Ligusticum chuanxiong separately, put them into a steaming cup, add 50 ml of water, steam them in a basket for 1 hour, take them out, remove the residue, and keep the medicinal liquid for later use.

2． The shark fin is hairy and torn into filaments. Slice the ham, wash the vegetable bladder and cut into 4 cm long sections, loosen the ginger, and cut the green onion into sections.

3． Put the concoction, shark's fin, Shaoxing wine, ginger, green onions, salt, vegetable gallbladder, and ham meat into the steaming cup, and then add 100 ml of chicken stock.

4. Place the steaming cup into the steamer and steam for 30 minutes.

How to eat: 2 times a day, take half of it each time, finish it in one day, eat with food or alone

Braised shark fin

Ingredients: water 1000g shark fin, 200g water-haired tendon, 15g gouache gordon

Seasoning: 10g salt, 10g cooking wine, 5g soy sauce, 1.5g MSG, 125g oil, 300g white soup

1. Tear the preliminarily processed shark fins into batches, slice the tendons, chop them thoroughly with a knife into bergamot shapes, kill each one in the boiling soup, and drain off the water.

2. Put the pot on a high fire, add 50 grams of oil, heat the oil, add white soup, add tendons, add a little salt water, cooking wine, soy sauce, MSG and soup to cook. When the vegetables are fragrant, stir in the gravy and put it into a bowl.

3. Brush the pot clean, put it on high heat, add 75 grams of oil, heat the oil, add white soup, add shark fin, and mix the remaining salt water, cooking wine, soy sauce, MSG and Add the white soup together, bring to a boil, stir in the gravy, wait until the juice thickens, and serve on top of the cooked tendons.

Scallop shark's fin

Ingredients

300g water-coated shark's fin, 100g scallops, appropriate amount of red and green cherries, appropriate amount of ham slices

Preparation method

Blank the shark's fins in boiling water and take them out, add chicken broth to taste, then take them out and put them into a bowl. Place ham, pork knuckle, chicken and duck meat pieces on top, decant out the original juice, and place it in the center of the plate. .

Put the scallops in the chicken broth for a while, take them out, add red and green cherries, and place them around the shark fins. Strain the juice to remove impurities and bring to a boil. Drizzle the thin slices over the shark fins and serve.

Stewed abalone fin in coconut pot

Bamboo fin with bamboo shoots

Stewed shark fin with chicken and gastrodia elata

Crab bucket shark fin

Crystal shark fin

Shark fin chicken pot

Ingredients: 1 old hen, 150 grams of dried shark fin, 1 pig's trotter, 500 grams of pork skin and 100 grams of shredded ham.

Ingredients: 10 grams of salt, 10 ml each of soy sauce and sesame oil, 100 ml chicken fat, 100 ml cooking wine, 3 grams pepper, 15 grams each of coriander, ginger and green onion.

Method: 1. Soak the shark fin and wash away impurities. Add ginger, green onion and cooking wine to boiling water, drain the shark fin, put it into a gauze bag and tie it tightly. 2． Slaughter and wash the hen, remove the internal organs, feet and tail, and use boiling water to remove the blood along with the pig's feet and pig skin. 3. Use bamboo to place the bottom of the pot, put down the old hen, pig skin, pig's feet, shark's fin, ginger, and coriander head sections, add an appropriate amount of boiling water, and simmer over low heat for 5 to 6 hours until the shark's fin is cooked and soft. 4． Pick up the shark fin and remove the old hen, pig feet and pig skin. After the original juice is filtered to remove impurities, add the shark fin, add salt, soy sauce and chicken fat, and thicken it with starch to thicken the soup. 5． Add sesame oil, pepper, shredded ham and coriander, and you're ready to eat.

Yellow braised shark's fin

Ingredients:

1,750g yellow shark's fin, 750g duck, 3,000g white sugar, 15g scallops, 245g Shaoxing wine, 25g cooked 250 grams of ham, 250 grams of green onions, 15 grams of refined salt, 50 grams of ginger pieces

Preparation method:

1. Place the shark fins neatly on the bamboo grate.

2. Soak the scallops in warm water, use a knife to remove the hard ribs on the sides, wash off the surface sediment, put them in a bowl, add an appropriate amount of water, steam them thoroughly, and take them out for later use. .

3. Cut 5 grams of ham meat into fine pieces and set aside for use; cut 45 grams of ham meat into thin slices and set aside for use.

4. Slaughter two hens and one duck, split them from the back, take out the internal organs, wash the blood with water and set aside.

5. Put the water-cooked shark's fin together with the bamboo grate into the pot, put the washed chicken and duck on the prepared bamboo grate, then press it on top of the shark's fin, and put the green onion and ginger slices. Pour water into the pot, bring to a boil over high heat, decant the water, and remove the green onion and ginger slices to remove the bloody smell.

6. Pour 4000 grams of water into the pot, add 45 grams of ham slices and steamed scallops, cook over high heat for 15 minutes, skim off the foam, and simmer over low heat for about 6 hours. At this time, turn on the heat, first pick out the chicken, duck, ham, and scallops, remove the chicken and duck scraps, and take out the shark fin (along with the bamboo grate).

7. Put the thick sweat of the shark's fin into the stir-fry pot, heat it up, then put the shark's fin (together with the bamboo grate) into the stir-fry pot and cook for about an hour. Then add clear soup and scallop soup, bring to a boil over high heat, add chicken oil, sugar, salt, and simmer for 2 to 3 minutes until the flavor is absorbed, then take it out and place it on a flat plate, and flip the shark fin onto another plate. ; Add a small amount of water starch to the shark fin soup in the pot to obtain a thick sauce. At this time, pour the concentrated method on the shark fin, sprinkle with minced ham, and it's done.

Note:

1. Choose the whole yellow shark fin, that is, Luzon fin.

2. The water smells fishy repeatedly.

3. Simmer over low heat, usually 6 to 7 hours. One is that it's delicious, and the other is that the shark's fin is soft and chewy.

4. Add enough water at one time. It is not advisable to add water or soup in the middle. Since simmering requires a long time, the seasoning is final

Dry-roasted shark's fin

Ingredients: dried shark's fin (500g), chicken stock (appropriate amount), lard (125g), wet Water chestnut powder (32.5g), monosodium glutamate (4g), sugar (3g), chopped green onion (7.5g), ginger (7.5g), rice wine (7.5g), chicken oil (7.5g), soy sauce ( 4 grams), refined salt (4 grams), pepper (a little)

Preparation method: 1. Add water to the dried shark fin, simmer it on a low fire for four hours, pick it up, and wipe off the surface of the fin. Sand, then immerse in boiling water, simmer for four hours, the fins can be cooked through, remove the bones, put them into a hot pot, add water (to cover the shark fins), green onions, ginger, wine, simmer over a slow fire, and add the original soup Pour it out and continue stewing it for four or five times to get rid of the fishy smell of shark fin. Then wrap the shark's fin with gauze and stew it in chicken broth (the chicken soup should cover the shark's fin). 2. Remove the bag, still put the shark fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and other seasonings, and finally add water chestnuts

Powder, When the juice dries up, add a little more chicken oil. It has a fresh and crisp taste and is quite valuable. It has always been listed as one of the delicacies.

Casserole shark's fin

Ingredients:

500 grams of shark's fin, 25 grams of ham, 20 grams of magnolia slices, 20 grams of mushrooms, 15 rapeseed hearts grams, 1000 grams of chicken soup, 150 grams of clear soup

Method:

Slice ham and magnolia slices, and tear mushrooms into small pieces. Put the shark's fin in cold water, bring to a boil over low heat, and put it into a bowl. Heat 80% of the oil in the casserole, add shredded green onion and minced ginger, then add chicken stock and seasonings

After boiling, pour it into a bowl containing the shark fin, and steam over high heat until 80% of it is mashed. Stir the pot with shredded green onions and minced ginger, add clear soup, seasonings and shark's fins, bring to a boil, pour into the casserole, simmer over low heat for 20 minutes, then add the rapeseed hearts.