28-8-2 at 21: 51. It belongs to Primitive Gastropoda of Mollusca. In ancient times, it was called Kun, also known as mirror fish, eyesight fish, abalone, nine-hole snail, thousand-light mile, commonly known as ear piece, pot-laying, sea ear and nine-hole Often inhabit the seabed with algae and rocky reefs. There is a thick calcareous ear-shaped shell with a row of protrusions and small holes at the edge, which are the channels for breathing and excretion, and the tentacles in the body also protrude from these small holes, about 4-9, and there are no holes. This shell is the Chinese herbal medicine concha Haliotidis.

1. Species

There are about 1 kinds of abalone in China. There are Haliotis discus hannai (also known as Haliotis discus hannai and Haliotis discus hannai) and Haliotis discus hannai along the northern coast of China. There are Haliotis diversicolor (also known as Haliotis diversicolor, Changjie), Haliotis diversicolor, Haliotis diversicolor, Haliotis diversicolor and Haliotis diversicolor. Every year from July to August, when the water temperature rises, abalone moves reproductively to the shallow sea, commonly known as abalone going to bed. At this time, its meat foot is rich, its gonads are developed, and it is the most fat, which is the best harvesting season. The fish proverb has the saying that "the abalone is fat in July". The natural abalone is small in quantity, so it is expensive. Since 197s, artificial breeding has been successful, and the output is increasing steadily.

there are three kinds of abalone supplied in the domestic market: the first kind is fresh, which is divided into two kinds: fresh and quick-frozen products. Fresh products are only available at the place of origin, and they are the most delicious when used, and are only found in coastal areas. Frozen products are for non-producing areas. These two kinds of cooking methods are suitable for frying, stir-frying, mixing and frying. The dishes are original, delicious and crisp, especially the flavor of seasonal products is more prominent. The second category is canned products, which are made of fresh abalone after cooking, and can be eaten directly or further cooked. Generally, dry-roasted, stewed, grilled, stir-fried and other dishes are used, or soup and cold dishes are used, which have a soft taste and are slightly inferior to fresh ones. The third category is dried products, which are made by cooking fresh abalone and then drying it. Generally, 15 kilograms of fresh abalone produces one kilogram of dried products. There are two kinds of dried and salted products. The latter is made with salt in order to dehydrate fresh abalone as soon as possible. Of the two, the quality of light dry products is better. Authentic dried abalone is dry, complete in shape, uniform in size, light yellow in color, slightly fragrant with seafood, translucent, also known as abalone; If the color is dark, opaque, with hoarfrost on the surface, or with a soft feeling, it is also called grey abalone, and its quality is inferior. The dried abalone sold in the market has the habit of counting by the number of heads (that is, the number), ranging from 2 heads, 3 heads, 5 heads, 1 heads and 2 heads per 5 grams. The less the head count, the more expensive the price, so there is a proverb that "it is difficult to buy two abalone with money".

second, cooking application

dried abalone is as hard as stone and needs to swell before cooking. There are several methods of swelling, such as evaporation, boiling, alkaline water method and sofa swelling. The abalone after hair processing is milky white, thick and smooth.

when abalone is cooked, it can be mixed with a variety of meat and vegetarian ingredients to make a variety of flavors, and it is suitable for a variety of cooking methods, such as: frying, frying, cooking, frying, pasting, steaming, stewing, roasting, boiling, stewing, boiling, soaking, pickling. After the development of famous chefs, many local famous dishes have been created and become feast delicacies. For example, Beijing Pot Collapsed Abalone Box, Liaoning Xianbei Yuan Abalone, Shaanxi Xueying Abalone, Gansu Braised Abalone Sliced, Shandong Oil Abalone, Grilled Abalone with Original Shell, Jiangsu Chicken Porridge Abalone, Sichuan Pearl Crispy Abalone, Guangdong Braised Abalone Sliced in Oyster Sauce, Fujian Braised Abalone, Tan Jiacai Abalone Sliced in Oyster Sauce and Daqian Abalone in Meizhou Dongpo Restaurant.

Third, nutrition and health care

Fresh abalone contains about 19 grams of protein per 1 grams, and contains more than 2 kinds of amino acids, which has high nutritional value. Traditional Chinese medicine believes that abalone is salty and warm, and has the effects of nourishing blood, softening the liver, promoting arthralgia and dredging collaterals. It is often used for amenorrhea due to blood dryness, lack of milk and liver cirrhosis due to blood deficiency.

fourth, abalone processing steps:

1, soak in cold fire for two to three days.

2. Soak in warm water to soften thoroughly.

3. Use boiled water to remove fishy smell and odor.

4. Wash abalone, remove sand and rinse with clean water.

5. Cook old chicken, steak, chicken feet, red meat, chicken oil and low fire for 2 hours, then collect juice with high fire for 4 hours, and add oyster sauce, crystal sugar, chicken powder, soy sauce and miso to taste.

6. Seal it tightly with fresh-keeping paper and keep it in the fresh-keeping freezer.

Bird's Nest

Processing cooking materials for livestock and poultry products. Also known as bird's nest vegetables, swallow vegetables, golden thread, swallow room, swallow nest vegetables, swallow roots, swallow lamps and so on. It's a nest built by Jin Siyan, a swift family of birds, and some swallows belonging to the same genus, in a cave by the sea, with colloidal fluid spit out by them. Sometimes the nests are mixed with undigested seaweed, fish and shrimp residues and feathers. Because of its high nutritional and nourishing effects, it has always been regarded as a precious tonic and a rare cooking material. In ancient times, there was a saying that "incense has dragon saliva, vegetables have bird's nest", and later it was included in the "eight treasures" as a tribute of past dynasties. The bird's nest produced in Dazhou Island, Wanning County, Nanhai Province, China is of high quality and is an oriental treasure. Southeast Asian countries such as Thailand also produce it.

1. Variety and quality

Bird's nest can be divided into three categories: Dongyan, Cuoyan and Processed Swallow.

A cave swallow is a natural bird's nest collected from caves, which can be divided into four species:

① Bai Yan. The nest built by swallows for the first time is pure in texture, with few magazines, neat and symmetrical in shape, white in color, bright and clean, and half-bowl-shaped. It is about 6.5 ~ 1 cm long, 3 ~ 5 cm wide, .3 ~ .5 cm thick and weighs about 12 grams. Its roots are small and thin, slightly fragrant, and it is the best product. Commodities are mostly whitened and depilated by smoking.

② Mao Yan. The nest built after the first bird's nest was picked. Because it was built in a hurry, its shape is not symmetrical, there are many impurities, and its color is gloomy. It is also called Grey Swallow, and its quality is inferior to that of Bai Yan.

③ blood swallow. After the second nest was picked, the spawning period was near, and the third nest was built. The shape of the nest is irregular, with more impurities such as hair and algae, and purple-black bloodshot occasionally, which is inferior to Mao Yan in quality and low in price.

④ Hongyan. When the bird's nest was built on the rock wall, it was infiltrated and dyed with red exudate, and the whole body was uniform dark red. Rich in minerals, low in output, good in nutrition and dietotherapy, and regarded as a treasure by doctors, the commodity price is higher than that of Bai Yan. Also known as blood swallow.

Ercuoyan refers to the nest built indoors by artificially raised swallows, which is neater and brighter than Dongyan, but its practical application effect is not as good as Dongyan. Japan calls it edible cave swallow.

There are two kinds of three-process swallows: one is swallow cake, which is soaked with hairy swallows to remove impurities such as algae and hair, and then glued with seaweed to weigh the cake.

the texture is close to that of Bai Yan; Yan cake, also known as Yan tiao, is the remaining broken body of bird's nest. The grades are mixed together and the proportion is different. The quality depends on the specific situation.

In addition, there are two kinds of bird's nest that need to be distinguished: one is artificial bird's nest, which is made of seaweed, dull in color or white, rough and too hard in texture, and has obvious seaweed flavor, which is easy to identify; One is a fake bird's nest, made of starch, etc., which is hairless or slightly hairy, white and even like silver wire, which can be confused and difficult to recognize by the senses, so special attention should be paid.

to identify bird's nest, first distinguish between true and false. After it is confirmed that it is a real bird's nest, it will be classified and graded. Generally, the appearance should be complete < P >, well-proportioned, without defects, and the identity should be dry and slightly fragrant. Two touching sounds. If it has become soft, the quality will be affected.

Second, the cooking application

Before cooking, the bird's nest must be swollen, and there are methods such as alkali, evaporation and soaking.

One-alkali method

Put the bird's nest in a soup bowl and heat it to soak. When it is soft, use tweezers to remove impurities such as swallow hair, then rinse it with clean water for 2-3 times (pay attention to keep the shape neat), and then soak it in cold water; Pour off the water before use, and mix the bird's nest with alkaline noodles. Generally, 5 grams of bird's nest uses 1.5 grams of alkaline noodles (if the bird's nest is old, 2.5 grams of alkaline noodles can be used), and add boiling water to extract it; When the bird's nest rises, half of the alkaline water is poured out, and then it is extracted with boiling water for 3-4 times, until the volume is expanded to 3 times of the original product, and it is soft and astringent by hand twisting, and it can be broken with one pinch. Then rinse with clear water to remove alkali, and soak in cold water for later use. Remove the water with a dry cloth before cooking.

second evaporation

first, soak the bird's nest in water at 5℃, then soak it in water at 7℃ until it swells, then take it out, remove feathers and impurities with tweezers, protect it from being broken, rinse it twice in water, scald it in water at 8℃, wash it and put it in a bowl, and then take it out for use when it is steamed with low fire until soft and glutinous.

Sanpaofa

The bird's nest is soaked in cold water for two hours, taken out and put into a white dish. Feathers and impurities are removed with tweezers, and then put into a boiling water pot, covered and soaked for about half an hour. If the required softness is not reached, it can be soaked in boiling water for half an hour. When applicable, take out and soak in cold water for later use. Put it in a boiling water pot for about 2 minutes before cooking. This method is suitable for soup dishes, because in the cooking process, the bird's nest is still simmering, so it should not be full when it is soaked, so as to prevent the bird's nest from being rotten and losing its strip and soft taste.

when making bird's nest, the water temperature and the time of making bird's nest should be properly adjusted according to the season and the tenderness of bird's nest. It should be checked frequently and adjusted to prevent the hair from leaving a hard core, or it will be dissolved due to the hair. The prepared bird's nest is soaked in cold water for use, but it should not be stored for a long time. Use it as soon as possible. The water and tools that swell the bird's nest should be clean and not stained with oil, otherwise it will affect the quality of the hair.

The bird's nest is cooked in soup dishes, which can be both sweet and salty, and can also be stewed and mixed occasionally. When cooking salted vegetables, attention should be paid to clear, not thick, pure and not miscellaneous. Because it has little flavor, it should be prepared with soup, or with savory ingredients. When using meat, try to use clear meat, not greasy. It should also be noted that the taste of bird's nest is soft or tender, and the taste of ingredients should be matched more smoothly and less reversely. Bird's nest dishes are available in various cuisines, and there are many varieties, which are usually used as the main course of banquets.

Third, nutrition and health care

Dry bird's nest contains 49.9% protein, 3.6% carbohydrates, little fat, and contains calcium, phosphorus, potassium, sulfur, aminoethyl sugar and similar mucins. Traditional Chinese medicine believes that bird's nest is sweet and flat, enters the lung, stomach and kidney meridians, and has the effects of nourishing yin and moistening dryness, and supplementing qi.

IV. Storing

Bird's nest is expensive, and its price is close to that of gold in the international market. Therefore, in addition to paying attention to prevent the purchase of fake products by mistake, the purchased bird's nest must be stored well, because it is prone to mildew when it is wet. Generally, it can be packed in clean wooden cases or aluminum suitcases, lined with moisture-proof protective layer and moisture absorbent, sealed and placed in a dry place. Check in time during the mildew season. The cold storage effect is good, the package is tight, and it can prevent moisture from entering. When the temperature is about 5℃, it can be stored for a long time, and it can be stored in a small amount at home. It can be wrapped in plastic bags, sealed and placed in containers with lime to prevent deterioration.

5. Preparation of bird's nest:

1. Soak in cold water for 2-3 days, and change the water two or three times a day.

2. soak in warm water for two days and change the water two or three times a day. During the hair-making period, oil pollution should be eliminated, and the water should be washed clean every day.

3. Pick the soft strips to remove hairs and impurities.

4. Bake with hot water for another 3 minutes, and then shower with cold water.

5. Sub-package, each weighing 3g, and freeze-store.

chinese forest frog-snow cream

Snow cream, also known as frog oil, frog oil and frog oil, is a cooking material for livestock and poultry, which is the fat attached to the ovary and fallopian tube of female Rana China or Rana Heilongjiang. Most of them are dry products, although irregular and massive, about 1 ~ 1.8 cm long, 1 cm wide and .5 cm thick. Yellow-white, with fatty luster, and occasionally gray or white film-like skin, which feels greasy. It is best to be large and fat without blood, film and impurities. Mainly produces in the northeast area, with Jilin producers being the most famous.

The dried oviductus Ranae must be soaked before use, and the volume can be increased by 1-15 times after soaking. When cooking, methods such as boiling, stewing, stewing, steaming and stewing should be used, and the firepower should not be too strong. Seasoning can be sweet or salty. Dessert dishes, such as sweet chicken oil with crystal sugar, can be mixed with lotus seeds, lilies, tremella, sago (the starch extracted from willow trees in Xigu, Indonesia, is cooked with boiling water, stirred evenly, rolled into small round particles and baked) and mixed with aromatic materials such as roses and osmanthus. Salted vegetables, such as frog oil with minced chicken and frog oil with clear soup, have no obvious taste, so they must be served with soup or with the above fresh ingredients.

Oviductus Ranae has high nutritional value, including protein, fat, phosphorus, sulfur, vitamins A, B, C and several hormones, and has a good nourishing effect. Traditional Chinese medicine believes that it is sweet and salty, has the functions of tonifying kidney and essence, moistening lung and nourishing yin, and has rehabilitation effect on postpartum and post-illness weakness, emaciation and neurasthenia.

because it is easy to absorb moisture, a small amount of storage must be sealed in a dry place, and it is best to line it with a wetting agent to prevent moisture regain and deterioration.

chinese forest frog hair making steps:

1. Soak in cold water to make it swell and soften.

2. Soak in warm water to become transparent.

3. Remove the black film and impurities.

4. Drink water with hot water for half an hour.

5. Add Shaoxing wine and ginger juice to simmer for 5 minutes to remove fishy smell, and then soak.

6. Keep it in the fresh-keeping freezer in water.

shark's fin

Processing cooking materials for aquatic products. Dry products of cartilage fins such as sharks, rays, silver mackerel, etc., also known as shark fins, sand shark fins and golden cabbage. Include dorsal fin, pectoral fin, anal fin and caudal fin. It is mainly fed by the cartilage in the fin (also known as wing tendon and wing needle). All cuisines in China are used, and they are precious cooking materials. As one of the "Eight Treasures", they are often used as the first dishes of banquets. There is a saying in Guangdong that "no seat without wings".

I. Classification

There are many kinds of shark fins, and the names of the north and the south are very inconsistent, so there is no unified classification. The parts of commonly used fins are divided according to whether they are processed or not and the shape of the processed products, and also according to the types of fish. In addition, there are classifications according to the appearance color of shark fins. Such as "yellow wing, white wing, blue wing" and so on. Due to the different fin parts, harvesting and processing methods and fish species, there are many names of products and many classification methods, but the common classification methods are according to the fin parts, processed or not, the shape of processed products and the types of fish.

one is classified according to the position of the fin

① dorsal wing. Also known as knife wing, ridge wing, top shark, etc. Regular triangle, less meat, long and many wings, the best quality.

② chest and wings. Also known as belly wings, green wings, paddle wings, wing wings and so on. It is in the shape of the Yangtze River Delta, with a pair of left and right, bulging outward, cyan, concave inward, grayish white or grayish yellow. The meat has many wings and few tendons, thick tendons, soft and waxy taste and medium quality.

③ Abdominal wing and buttock wing. Also known as green wings and purse-string wings. It is a blunt triangle. The mass is the same as that of chest wings.

④ tail wing. Also known as tail hook wing, hook tail, measurements and so on. It is fishtail-shaped, fleshy and bony, with short and few wing ribs and the lowest quality.

2. According to whether it is processed or not or the shape of processed products

Shark fins are all dry products. The drying process can be divided into two types: processed wings and unprocessed wings.

Unprocessed wings are called original wings, that is, after the fins are cut, they are directly dried without peeling or removing sand (sand is the sand scales attached to the fish skin, also known as shield phosphorus), and the wings are white and clean. According to the different rinsing water, it can be divided into two types: salt water wing and fresh water wing. Those who rinse with seawater are salty wings, also known as salty parallel imports, which have salty taste and high yield, but are not resistant to storage; Those who rinse with fresh water are fresh water wings, also known as light parallel imports, which are white in color and good in quality. They are stored, but the yield is low. Most of the original wings are supplied in complete sets, so they are also called nested wings, which are divided into the following six types: Yuji wings, sand wings, Shapo wings, colored wings, medium-colored wings and small miscellaneous wings.

The processed fins are generally made of fins with more ribs and less bones. The meat attached to the base of the fins is removed, and then they are made by soaking, heating, desilting, deboning, fin picking, glue removal, bleaching and drying. According to the processing method and the shape of the finished product, it can be divided into the following types: bright wing, big wing, long wing, green wing, velvet wing and clean wing.

3. Classification by fish species

① Yellow.