Practice of shark fin with crab roe

raw material

250 grams of shark fin in water. 30 grams of crab roe, 40 grams of rape heart and 40 grams of winter bamboo shoots. Soy sauce 10g, salt 3g, sugar 30g, Shaoxing wine 10g, wet starch 10g, essential oil 20g, chicken oil 5g, and clear soup.

prepare

Wash shark's fin with clear water, put it in a large bowl, add clear soup, onion, ginger slices and Shaoxing wine, steam it in a cage and take it out. Wash the Chinese cabbage and cut it into strips 6 cm long. Cut the winter bamboo shoots into pieces 5 cm long, 1.7 cm wide and 0. 1.7 cm thick. Add lard to wok, heat to 50% heat (about 125℃), add cabbage and take it out. Leave a little oil in the wok, heat it to 60% heat (about 132℃) on medium heat, add onion and ginger slices and stir-fry until fragrant, and take out the onion and ginger slices. Add clear soup, sliced bamboo shoots, Chinese flowering cabbage, soy sauce, refined salt, white sugar and Shaoxing wine, boil, skim the floating foam, take out the sliced bamboo shoots, put the Chinese flowering cabbage on a plate, then put shark's fin and crab roe into a pot to boil the original soup, thicken it with wet starch, add chicken oil, stir and pour it on the sliced bamboo shoots and Chinese flowering cabbage.

trait

Soft, rotten and smooth, the soup is reddish in color, beautiful in color and fresh and salty in taste.

Stewed partridge shark fin with bamboo sheng

Ingredients: wet bamboo shoots 1 2 (about 40g), partridge 1 2, ham 1 2 (about 40g), shark fin 4/2 (about160g), round meat 65438+ longan meat.

How to do it:

1. The partridge is bought back, and the seller is asked to slaughter it, wash and remove its feet, boil it in boiling water for 5 minutes, and take out the supercooled river.

2. Wash the shark's fin, put a proper amount of water and a piece of ginger onion in the pot to boil, put down the shark's fin and cook for 5 minutes, remove and drain the water, and remove the ginger onion.

3. Put bamboo sheng, partridge, ham, fish leg, round meat and a piece of ginger into a stew pot, cover it, stew for 2 hours and season with salt.

note:

1. See the appendix at the back of the book for the soaking method of bamboo shoots.

Please refer to the appendix at the back of the reference book for the method of soaking shark's fin. You can also use frozen shark's fin instead, and cook with ginger slices for 15 minutes.

3. Partridge has the therapeutic effects of moistening dryness, relieving cough and resolving phlegm, and its medicinal properties are peaceful, which is very beneficial to children.

Anzu shark's fin

raw material

Jade shark fin 2000 grams.

Composition:

50g of scallop, 0/500g of fat chicken/kloc, 0/000g of pork elbow/kloc.

Seasoning:

Shaoxing wine 1 50g, salt 8g, chicken essence 2g, pepper1g, onion 50g, ginger 50g, cooked chicken oil 20g and light soy sauce 5g.

manufacturing process

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. Add the big shark fin that is difficult to burn first, then add the smaller shark fin, cover and cook for about 1.5 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.

Exercise:

1. Take 1 large casserole (large casserole), use bamboo grates (thin bamboo boards with holes on them) as the bottom, spread pork elbows, onion knots and ginger slices, put shark's fin and chicken nuggets wrapped in white gauze, and add scallop soup, Shaoxing wine, refined salt and clear water. Then remove the chicken, elbow and onion ginger from the fire. Remove the shark fin from the white cloth and put it on a plate.

2. Put the cooked chicken oil into a wok, heat it to 80%, pour the original soup into a big tile bowl, add chicken essence, boil it, and add a little soy sauce to color it. Then hook it with wet starch, pour it on the shark fin and sprinkle with pepper.

The practice of soaking silver fish in eggs

The characteristic whitebait is tender and delicious.

raw material

The main ingredient is whitebait 150g. Accessories: 3 egg whites, proper amount of starch and flour, refined salt, monosodium glutamate, wine, lard, salt and pepper.

manufacturing process

1. Remove the eyes and a bone in front of the whitebait, then enter the water, wash it with cold water, dry it with a dry white cloth, sprinkle with refined salt, marinate it with monosodium glutamate and wine for three minutes, and then dip it in a layer of powder.

2. Put the clear oil in the spoon. When the oil is heated to 30% to 40%, dip the whitebait in the egg paste and fry one by one. After frying thoroughly, remove it from the plate and put pepper and salt on the edge of the plate.

Seafood shark fin

Ingredients: 500g of water-fried ribs, shrimp 15, fresh cuttlefish 1 1, 2 sea cucumbers, clam meat 1 2 cups, 4 mushrooms, 20 carrots, broccoli 10, shredded bamboo shoots10.

Practice: 1. Arrange the ribs (cooked) neatly in a small pot (or deep dish), add 2 cups of onion ginger and clear water, steam in the pot for 1 hour, discard the water in the small pot, steam in 2 cups of clear water for 1 hour, then pour out the soup and put down the shredded bamboo shoots.

2. Stir-fry shallots in a frying pan, then pour in wine, 2 cups of soup and 1 tablespoon of soy sauce. Boil, pour into a small pot (1), and steam in the pot 1 hour.

3. Pour the soup in a small pot into the pot, add 3 cups of clear soup and cook together, then put down all kinds of ingredients (cut the back of the shrimp tail shell, cuttlefish slices, sea cucumber slices, mushrooms slices, carrots slices, and cauliflower blanching), add salt to taste after cooking, thicken with raw flour, and buckle the ribs in the middle when serving.

[Beijing cuisine]-shark's fin in casserole

raw material

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

manufacturing process

1. Slice ham and Magnolia officinalis, and tear mushrooms into small pieces.

2. Put the shark fin in cold water, remove it with low fire and put it in a bowl.

3. When the oil in the casserole is 80% hot, add shredded onion and Jiang Mo, add chicken soup and seasoning, bring to a boil, pour into a bowl with shark's fin, and steam over high fire until it is 80% rotten.

4. Choke the pot with shredded onion and Jiang Mo, put clear soup, seasoning and shark's fin, bring to a boil, pour into a casserole, simmer for 20 minutes, and put it on the rape heart.

Shark's fin chicken soup

Ingredients: 500g of shark fin with scattered wings, chicken breast (or chicken fillet) 150g, 3 tablespoons of lard, 6 cups of wine 1 2 tablespoons, 6 cups of soup, 4 egg whites, 3 tablespoons of raw flour, a little onion ginger, and chicken oil1tablespoon.

Exercise:

1. Scrape the chicken lightly with a knife, chop it with the back of the knife for a while, and make it fine. Put it into a large bowl, add wine, salt and 1 protein, gently stir in one direction, when the score is 10, add another protein, stir again, gradually release the four proteins, and stir evenly to obtain the minced chicken.

2. Add 5 cups of water to the shark fin in the pot and cook it with onion and ginger for 15 minutes. Remove shark's fin, pour out the water, add 2 cups of soup, add shark's fin, and cook on low heat for about 20 minutes until the shark's fin is rotten enough.

3. Heat the lard (other oils can be used), pour in the wine and stir-fry until fragrant, then pour in 4 cups of soup, boil the shark fin in a pot, add salt to taste, and thicken it with raw powder water.

4. Slowly pour the chicken feathers into the pot (stir quickly with a spoon to prevent the chicken feathers from caking), then immediately turn off the fire, and then put them into a large plate and drizzle with chicken oil (or chop the cooked crab roe or ham and sprinkle with garnish).

Stewed shark's fin with Beiqi and Danggui

material

8 grams of shark's fin, 50 grams of mutton, 20 grams of ham, clear soup 1 bowl and a half, 6 grams of north hair, 4 grams of angelica, 5 red dates, 2 slices of ginger and 2 teaspoons of Shaoxing wine.

working methods

(1) Soak shark fin in warm water, wash it, cut mutton into medium pieces and ham into thick pieces.

(2) Soak and wash three needles, angelica sinensis and jujube, cut angelica sinensis into thick slices, and remove the jujube stone.

(3) Put all the ingredients in a saucepan, add 1 bowl of half boiled water, cover the saucepan and stew in water.

(4) After the water in the pot is boiled, continue to stew for 2.5 hours to 3 hours with medium fire.

(5) After stewing, remove dregs, season with oil, salt and monosodium glutamate, and eat meat in soup.

efficacy

Moisten the liver and protect the heart, promote blood circulation and protect the capacity.

indicate

Sallow and emaciated, liver blood deficiency.

To annotate ...

North hair contains folic acid, choline, betaine and various amino acids, which can invigorate qi, consolidate exterior, replenish blood and benefit viscera; Angelica sinensis contains folic acid, nicotinic acid, alkaloids and various trace elements, which can replenish blood, nourish liver, regulate menstruation and moisten intestines. Jujube contains a variety of organic acids, saponins and vitamins, which can replenish qi and blood, benefit the spleen and stomach and prolong life.

Precautions and taboos

Those with yin deficiency and excessive fire should not take it; People with poor appetite should use less.

Braised shark's fin

Shandong cuisine

The dishes are delicious.

Involving ingredients, seafood, seafood.

The soup is light red and shiny, and the shark's fin is soft and rotten. It's delicious.

raw material

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.

manufacturing process

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 wash 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.

Fried shark's fin with crab meat and bean sprouts

Fried shark's fin with osmanthus is called osmanthus because the eggs inside are fried as yellow and tender as osmanthus. Scrambled eggs and translucent shark fins are intertwined and taste young.

Smooth and fragrant, it can be described as full of color and flavor.

Ingredients: soft shark fin 150g, eggs, sprouts, a little chopped green onion, salt, etc.

Exercise:

1. Beat the eggs into a dish, add some salt and stir well. Add shark's fin, sprouts and chopped green onion, and stir well together.

2. Heat the wok with oil, put the ingredients stirred in step 1 into it, fry the eggs until they are 80% cooked, and then stir them slowly over medium heat.

Dry the material to make it fragrant.

Key points: When putting oil in the wok, don't put too much oil, about 2 tablespoons is enough. If you put too much oil, it will make it difficult to fry the dishes until they are dry and lose their delicious taste.

Braised shark's fin

Ingredients: water shark's fin (preferably yellow wing of Luzon) (500g), light hen (1), a little chicken oil (9), pig's trotters (1), ginger slices, onion, salt, yellow wine, water chestnut powder and clear soup (1200g). 2. Cut the hen open, gut it and wash it; Wash and tidy the hooves, and put them together in a boiling water pot to remove blood. Third, use a casserole, put a bamboo mat on the bottom of the pot, put shark fins on the bamboo mat, cover chicken feet on the shark fins, add clear soup, and then simmer with warm fire.

Braised shark's fin in white sauce

Shandong cuisine

The dishes are delicious.

Involving ingredients, seafood, seafood.

trait

The soup is rich, the shark's fin is soft, rotten and transparent, and the fragrance is overflowing.

raw material

200 grams of shark fin in water. 25g of female chicken, 25g of fat duck, 25g of pork elbow, 50g of Chinese cabbage, 50g of cooked lard, 25g of chicken oil, 5g of refined salt and 0/0g of Shaoxing wine/kloc. Onion 10g, fresh ginger 10g, monosodium glutamate 0.5g and starch 30g.

manufacturing process

Wash and chop chicken, fat duck and pork elbow into small pieces, blanch in boiling water pot, take out, and wash blood foam for later use. Add clear soup, refined salt, Shaoxing wine and shark's fin into the pot, boil, remove and drain. Then put the Chinese cabbage in the pot, blanch it and take it out. Wash the shark's fin with clear water, arrange it neatly, put it at the bottom of the big bowl, add chicken and duck, pork elbow, onion, ginger and refined salt, pour Shao wine into the broth, steam it until it is rotten, and take out the chicken and duck. Pig elbow, onion and ginger are used to make it. Put the cooked lard into a wok, and when it is heated to 60% with medium fire (about 132℃), add onion and ginger slices to burn out the fragrance, add refined salt, milk soup and Shaoxing wine, take out the onion and ginger, add shark's fin and Chinese cabbage, boil, skim off the floating foam, and simmer with low fire until the soup remains/kloc-0.

[Shandong cuisine] Lotus shark fin

Raw materials:

200 grams of shark fin in water. 30g of minced chicken, 30g of dried laver, 20g of minced ham, 50g of yellow cake, 50g of soft eggs, 20g of cooked chicken and 20g of pork. 20g egg white, 30g starch, 2.5g refined salt, 5g cooked lard, spinach juice 10g onion 10g ginger 10g.

Production method:

Put minced chicken into a bowl, add egg white, wet starch and refined salt, and stir evenly to make chicken feed. Choose 12 spoon (6 large ones and 6 medium ones), 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. Add leftover chicken feed into spinach juice, and the spinach juice is green. Take a small handleless wine cup and grease it, then smear the green chicken feed, and insert it evenly with dried seaweed to make lotus. Put the lotus and lotus petals in a cage and steam for 8- 12 minutes. Take it out when it's cooked. Add water to the pot and bring to a boil. Needle the soft egg with a fine needle. Squeeze the egg liquid gently into boiling water to form yellow silk eggs, take them out after floating, make the egg cake into a circle and a cake pan, put them into one end of a fish pan, take out steamed lotus petals and lotus leaves respectively, put them on the cake pan to form lotus flowers, and wrap the yellow silk eggs on the lotus leaves to form lotus whiskers. Steam the fish dish in a cage for 2 minutes, take it out, put the shark fin in a bowl, add cooked chicken, cooked lard, onion, ginger slices and clear soup, steam it in a cage, and take out the chicken, pork, onion and ginger for later use. When the scallion oil is boiled in a pot until it is about 70% mature (about 175℃), fry the scallion segments and ginger slices, then add soy sauce, Shaoxing wine, clear soup, refined salt and shark's fin, and simmer the soup for several hours. Then thicken the wet starch, pour the scallion oil and push it into one end of the fish plate. 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.

Flavor characteristics:

Beautiful appearance, soft shark's fin, delicate "lotus" and delicious soup.

Interesting topic about shark fin

There are many kinds of shark fins, but the cooking methods are basically the same. There are many grades of shark fin, the highest is Tianjiu wing, others are: sea tiger, golden hook, spring wing, butterfly green and so on. The second one is the spinous wing.

The name "Jiuyitian" comes from ancient China. At that time, there was something called "pushing wine" which was very popular. Pai Gow is a card made of wood and other hard materials. There are 32 cards in a deck, which is a bit like the "big fight" in poker now. "Tianjiu" is the name of Pai Jiu when Pai Jiu was published, which is similar to "King Kong" in Dou Da, but Pai Jiu also has the greatest "supreme". Of course, if you have a pair of "Tianjiu" in your hand, it is naturally a good card.

At that time, pushing Paijiu was still a gambling activity. When gamblers win money, they naturally want to be "heroes" and eat something good. What should I eat? Rare shark's fin, of course. At that time, the name of good wing was not so complete. In order to cater to the gambler's mentality, the store called the first-class good wings "Nine Wings of Heaven", which was easy to understand and spread all at once.

So, how long has the history of China people eating shark fin?

According to legend, shark fin flowed into China from abroad as a tribute during the Qianlong period of the Qing Dynasty. At that time, nobody in China could do it. The chef thought for a long time and couldn't figure out how to do it. Seeing that it was quite hard, he first soaked it in soft water, touched it with his hand, and there was a rough "sand skin" on the surface, so he scraped it off with a knife. As for how to make it delicious? I don't have a score. I thought to myself, "since it is a good thing, it can't be wrong to cook with it." So he poured the best food at that time-chicken, ham, beef and so on. Cook it in a pot with shark fin. The result was greatly appreciated by the emperor after being presented. Since then, this cooking method has laid the foundation for China to cook shark fin.

At present, the practice of shark's fin is roughly divided into two factions, the north and the south, commonly known as "south scattered and north discharged". In other words, the practice in the north is mainly to arrange wings, which are located on both sides of shark gills. The south is dominated by sporadic wings. The wings are big and heavy, which accords with the generous, hearty and ostentatious character of northerners. Spreading the wings means soaking the shark fin soft, peeling and removing the meat, and disassembling it. Each wing is a transparent needle. It is generally difficult to spread wings well, so we can also see that southerners are smart and pay attention to diet.

In terms of eating, the wings are slippery, and the soup is thick and thick; The wings are refreshing, tough and biting, and the soup is clear, delicious and fragrant. The choice of soup ingredients in the north and the south is basically the same.

In Guangdong, chaozhou people pays more attention to eating wings. They generally choose thick wings and beautiful wings, and the most commonly used ones are spring wings and sea tigers. Chaozhou's method of eating wings basically condenses the essence of southern cooking, and the eating method is exquisite: when eating wings, it will be accompanied by many dishes of ingredients, such as Zhejiang vinegar, silver buds, shredded ham, coriander and so on. Taste the soup before eating, and then add some vinegar to the soup. The function of vinegar is to refresh and help digestion. Then put the silver buds and shredded ham into a bowl and eat them with chopsticks. When the shark's fin and soup are ready, put the coriander into the soup and drink it while it is hot, so that a large bowl of full-flavored wings is ready.