Raw materials:

50g shark fin, 50g shrimp 150g, 25g Flammulina velutipes (or silver needles, that is, bean sprouts), 2 bamboo shoots 1/2, 3 mushrooms, 1 teaspoon of black vinegar/kloc-0, a little pepper, sugar and corn flour.

Production process:

1. Wash shrimp and shark's fin, shell bamboo shoots and shred them, and soak mushrooms in Kamikiri shreds for later use. Dip shrimps in corn flour, blanch them with boiling water, and scoop them up for later use.

2. Heat the oil pan, saute mushrooms, then add Flammulina velutipes and bamboo shoots, add 2 cups of water to boil, add shark's fin, and then boil.

3. Put the shrimp, vinegar, sugar and monosodium glutamate into the pot in turn, thicken with corn starch water, and finally sprinkle with pepper.

Stewed shark's fin

Composition:

500g shark's fin, old hen 1 piece, 300g ham, 300g cooking wine and a little onion and ginger.

Exercise:

(1) Put shark's fin in the stock and cook it slightly to remove the salty taste. Remove the chicken head and feet, wash them and divide them into two halves. Wash and drain the ham.

② Put the shark's fin in the bottom of the porcelain pot, cover it with 1/2 chicken, then put the ham on the chicken noodles, add onion, ginger, wine, salt and appropriate amount of water, and steam for about 5-6 hours. When the shark fin is crisp and rotten, remove the onion, ginger, ham and chicken, leaving only the shark fin and soup.

③ Put the remaining old hen into a casserole, stew the juice with low fire (about a big bowl is enough), remove the chicken, skim the soup and pour it into a pot with shark fins.

Stir-fry a small dish of mung bean teeth with shark's fin.

Lotus shark fin

Lotus shark fin cooking category: cooking department: Shandong cuisine ingredients category: seafood taste: salty and fresh for the season: irrelevant

Color and fragrance: beautiful appearance, soft shark fin, delicate "lotus" and delicious soup;

Ingredients: 200g shark fin with water.

Accessories: 30g minced chicken, 30g dried seaweed, 20g minced ham, 50g yellow cake, 50g soft egg, 20g cooked chicken and 20g pork; 20g egg white, 30g starch, 2.5g refined salt, 5g cooked lard, spinach juice 10g onion 10g ginger10g;

Making:

1) Put the minced chicken into a bowl, add egg white, wet starch and refined salt, and stir evenly to make chicken feed;

2) Choose 12 spoon (6 large spoons and 6 medium spoons) to spread cooked lard in the spoon, then spread chicken material until it is flat, and sprinkle ham powder on the top of the spoon to form a lotus petal shape;

3) Add leftover chicken material into spinach juice, which is green, take a small wine cup, coat it with oil, then coat it with green chicken material, and insert it with dried seaweed to make lotus flowers, put the lotus flowers and lotus petals in a cage, steam it for 8- 12 minutes with low fire, and take it out after cooking;

4) Add water to the pot to boil, and break the soft eggs with a fine needle;

5) Squeeze the egg liquid gently into boiling water to form yellow silk eggs, take them out after floating, trim the egg cakes into a circle to form a cake pan, put them into one end of a fish pan, take out steamed lotus petals and lotus leaves respectively, put them in a lotus shape on the cake pan, and wrap the yellow silk eggs around the lotus leaves to form lotus whiskers;

6) Steaming the fish dish in a cage for 2 minutes, taking it out, putting the shark fin in a bowl, adding cooked chicken, cooked lard, onion, ginger slices and clear soup, steaming in the cage, taking it out, and taking out the chicken, pork, onion and ginger for later use;

7) When the scallion oil is cooked in a pot until it is seven-ripe (about 175℃), fry the scallion segments and ginger slices, then add soy sauce, Shaoxing wine, clear soup, refined salt and shark's fin, simmer the soup for several hours, thicken the wet starch, sprinkle with scallion oil and push it into one end of the fish dish; Put clear soup, Shaoxing wine and refined salt into a soup pot, bring to a boil, thicken with wet starch, and pour chicken oil on the lotus.

Braised shark's fin

250 grams of shark fin in water. 200 grams of clean chicken, 50 grams of pork elbow and 50 grams of ham. Ginger slices 15g, onion 20g, refined salt 10g, Shaoxing wine 35g, monosodium glutamate 12g, clear soup 250g, wet starch 25g, pepper oil 15g, peanut oil 100g.

Blanch the shark fin with boiling water, remove it and wash it with clear water; Neatly fan the bamboo grates, then cover the grates, put them into a wok, chop the hen and pig elbows into large pieces, blanch them in boiling water, take them out and clean them, put the ham together with the hen and pig elbows into the wok, add clean water, add ginger slices and onion segments, heat them over medium heat, and put them into the wok. Put peanut oil in the pot. Heat it to 70% heat (about 175℃) with medium fire, add ginger slices and shallots, fry until golden brown, and take it out. Boil Shao wine, sauce, clear soup and refined salt. Boil the shark's fin, skim off the floating foam, simmer for 10 minute, and hook with wet starch to make it slippery. Add Zanthoxylum bungeanum oil, monosodium glutamate, and chicken oil, turn over the pan, and serve.

Cold-roasted shark fin

[Raw material/seasoning]

Shark's fin 4 pieces 2 ginger slices 3 onions 2 cucumbers 2 shredded burdock 1/4 cups salt 3 teaspoons fish sauce 1/3 teaspoons sugar 1/3 teaspoons sesame oil 1/3 teaspoons white pepper 2 teaspoons.

[production process]

(1) Wash shark's fin, soak it in clear water for about 4 hours to soften it, then change the water, add the material (2) and boil it, then cook it with low fire for about 1 ~ 1.5 hours, then turn off the fire and take out the ginger slices and shallots. After it cools naturally, take out the shark fin, rinse it with clear water, and drain it for later use.

(2) Wash the cucumber with cold boiled water, drain the water, cut it into thin round pieces for later use, blanch the shredded burdock with water until cooked, take it out and drain it for later use.

(3) Mix all seasonings with shark's fin, cucumber slices and burdock shreds, marinate for about half an hour, and the flavor will be better after being covered with cold storage.

Braised shark's fin

Ingredients: water shark fin .....................................................................................................................................................................

Live crab1g.

Cabbage heart ..............................................................................................................................................................................

5 grams of chicken soup with onion and 200 grams of ...................................................

Ginger ... Ginger ... Ginger.

chopped green onions .............................................................................................................................................................................

Pepper 1g cooked lard 50g.

manufacturing process

1. Chop the middle part of herring into rectangular fish cubes, wash and drain the water, put an oblique cross knife on one side of the fish skin, put it into a small pot, add 2.5g of yellow wine, 1.5g of refined salt, 10g of soy sauce, onion and ginger slices, mix well and marinate/kloc-0. Pork is fat and thin, winter bamboo shoots are cut into squares the size of square chopsticks, and peppers are cut into small squares.

2. Put the wok on the fire, pour in cooked lard and heat it to 80%, then fry the fish in the wok for 2 minutes, remove and drain the oil. Leave oil in the original wok (25g), add chopped green onion, ginger slices, diced meat, winter bamboo shoots, dried shrimps and dried peppers for pickled fish, stir-fry slightly, then put the fried fish in the wok, add chicken soup, soy sauce, refined salt, sugar, yellow wine and garlic, and cook for 3 minutes on high fire and then for 6 minutes on low fire.

Process key

1. The wing sand should be removed and the wing body should be intact.

Shark fin should be blanched in boiling water.

3. Crab yellow and shark fin should be bright in color, with crisp and soft wings and outstanding and delicious taste.

trait

1. Clear water lake crab, with tender meat and full yellow mud, has always been a good product for treating malnutrition.

2. Crab shark's fin cooked with crab roe and shark's fin is an excellent food for seafood in the lake. The yellow shark's fin is dazzling with purple, green and milky crab meat, egg yolk and chopped green onion. The shark's fin is crisp and tender, the crab meat is fragrant, and the soup is delicious. It is a kind of seasonal delicacy with rich nutrition and suitable for autumn consumption.

Slippery shark fin

Ingredients: 750g shark fin and 4 eggs.

Seasoning: refined salt 10g, monosodium glutamate 2g, Shaoxing wine 3g.

Bubble hair method:

1. First soak shark fin in cold water 1 all night, and grasp the foaming time according to its size. Generally, the small shark fin can be taken out early the next morning, and the large shark fin takes a little longer. Hold the shark's fin and take it out when you feel a little bit Microsoft.

2. Scraping off the white layer with a knife is actually removing sand. Use scissors to cut off the rest of the meat that connects the fin with the fish body.

3. Boil water with an electric cooker. First add the big shark fin that is difficult to burn, then add the smaller shark fin, cover it and cook for about 2.5 hours. After the shark fin is separated, take it out and remove the cartilage from the shark fin by hand. At this point, the shark fin is ready.

Production method:

1. Beat the eggs into egg liquid, add Shaoxing wine, refined salt and monosodium glutamate and mix well.

2. Shred shark's fin and add it to the egg mixture and beat well.

3. Add refined oil to the hot pot, add the above egg liquid when it is 80% hot, turn on medium and small fire, smooth the egg liquid until it solidifies to light yellow, and turn off the fire. Remember not to fry it too hard, it's delicious only when it's tender.