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.
Braised Shark’s Fin in White Sauce
[Ingredients and Accessories] 700g of Chinese cabbage with shark's fin, 2 Shaoxing wines, 25g of wet starch15g of clean chicken, 500g of onion slices, 2g of monosodium glutamate, 2g of chicken oil15g of fat duck meat, 750g of ginger slices, 25g of clear soup, 300g of cooked lard, 75g of pork, 250g of refined salt, 3g of milk soup, 250g of cuisine: Shandong cuisine. 2. Put clear soup, refined salt (l g), Shaoxing wine (10g) and shark's fin into a wok, boil it, take it out and drain it; Then put the cabbage in the pot, blanch it and take it out; Wash shark fins with clean water, arrange them neatly and put them at the bottom of a big bowl. Put chicken and duck, pork, onion, ginger (each 10g), refined salt (1g) and Shaoxing wine (10g) on it, pour it into clear soup, steam it in a cage, and take out the chicken and duck. 3. Put the cooked lard into a wok, heat it to 60% with medium fire, add onion and ginger slices (each 15g) and stir-fry until fragrant, then add refined salt (6g), milk soup and Shaoxing wine (5g), take out the onion and ginger, add shark fin (wing side down) and Chinese cabbage, and boil, skimming the floating foam.
Practice of shark fin with crab roe
Ingredients and accessories: shark's fin 100g, refined salt 4g, 2 live crabs, monosodium glutamate 1g, 3 cabbage heads, 5g soy sauce, 5g chopped green onion, 200g chicken soup, 3g ginger slices, 25g wet starch, 3g chopped green onion, 2g cooked salted duck egg yolk, and pepper1g..
Cooking method:
1. Wash the live crabs, tie their feet with fine hemp rope, put them in a steamer, steam them over high fire, and take out the crab meat with a bamboo stick. Put 150g chicken soup into a bowl, put the crab shell and crab body into the soup to wash out the crab yolk, then put the picked crab meat into a soup bowl for later use, and stir the salted duck egg yolk cooked in the bowl evenly.
2. Put the processed shark's fin in a bowl, add chicken soup, 2g salt, onion slices and ginger slices, put them in a cage and steam them over high fire until they are soft and waxy, and then take them out. Blanch the cabbage heart and taste it for later use.
3. Put the wok on a strong fire, add 25g of cooked lard, heat it, add crab roe, crab meat and cooked duck egg yolk, pour in steamed juice, add soy sauce, refined salt and monosodium glutamate, gently shake it, pour in sauce, push it with a spoon while shaking the wok, pour in cooked lard, put it on a plate, sprinkle with pepper, and place the Chinese cabbage around for color matching.
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.
The practice of salt and pepper boss shark's fin
Ingredients: shark's fin, ingredients: green and red pepper powder seasoning: salt, monosodium glutamate, cooking wine, salt and pepper powder, starch, peanut oil. The boss cleaned the shark's fin, replaced it with small pieces and marinated it to taste. 2. Shark fin powder, fry in 60% to 80% hot oil and pick it up. 3. Stir-fry pepper powder, cook wine, add salt and pepper powder. 4. Add shark's fin and stir well. Features: tender outside and spicy in the middle. Tip: shark fin powder should not be too thick, and pay attention to the oil temperature when frying.
The practice of phoenix shark fin
Ingredients: Ingredients: 200g shark fin and 200g clean chicken essence.
Ingredients: 30g of clean winter bamboo shoots.
Seasoning: onion slices and ginger slices 10g, refined salt 7.5g, soy sauce 15g, Shaoxing wine 25g, wet lake 25g, monosodium glutamate 5g, clear soup 250g, onion and pepper oil 50g, sugar 15g, star anise 1g and pepper 65438.
Exercise:
1. Wash the chicken, split it from the back, connect the chest and break the bones, spread soy sauce on the chicken surface, fry it in hot oil until the skin is golden, and take it out.
2. Put the chicken skin face down in a large bowl, add onion, ginger slices, star anise, pepper, Shaoxing wine, clear soup, white sugar and soy sauce, steam in a cage, pour out the original soup, take out the star anise onion, ginger, buckle the chicken into a fish dish, spread its wings and legs, erect its head, and embed a piece of coriander leaf in its mouth.
3. Cut the winter bamboo shoots into javelin heads. Blanch shark fin in boiling water, remove and drain, and put it in a flat plate similar to hemp fiber.
4. Add the steamed chicken soup, clear soup, soy sauce, refined salt and Shaoxing wine into the soup pot, push the coded shark fin into the pot as it is, add winter bamboo shoots, simmer thoroughly, thicken with wet starch, drizzle with onion and pepper oil, and put it on the chicken from the pot.
5. Boil clear soup and salt in a soup pot, thicken with wet starch, add monosodium glutamate, drizzle with scallion oil, and drizzle with shark fin and chicken.
The practice of fire and shark fin
Features: It tastes sweet and elegant. Ingredients: Shuifa Yujie shark's fin, 400g ginger juice, 20g Shaoxing wine,100g refined salt, 5g wet starch, 30g super boneless cooked ham heel,150g monosodium glutamate, 5g cooked lard,100g pig fat,100g. 10g clear soup, 400g production technology 1, and "Huoji shark's fin" is a flavor dish that combines precious shark's fin with Jinhua ham, a famous specialty in Zhejiang. 2. "Shark's fin with fire heel" is the first dish in the banquet, with rich ham and moist wings. The method of color and fragrance of phoenix shark fin: pay attention to the selection of materials; Fine production, pay attention to heat, the finished dish is beautiful in shape, crisp and delicious, ruddy in color and mellow in sauce flavor; Ingredients: 200g of chilled shark's fin, 200g of clean diced chicken, and 30g of clean winter bamboo shoots. Sliced onion and ginger 1 0g, refined salt 7.5g, soy sauce 1 5g, Shaoxing wine 25g, wet lake 25g, monosodium glutamate 5g, clear soup 250g, green pepper oil 50g, sugar15g, star anise1g, and pepper/0g.
2) Put the skin down in a large bowl, add onion, ginger slices, star anise, pepper, Shaoxing wine, clear soup, white sugar and soy sauce, steam in a cage, pour out the original soup, take out the onion ginger and star anise, buckle the chicken in a fish dish, spread its wings and legs, erect its head, and embed a piece of coriander leaf in its mouth;
3) cutting the winter bamboo shoots into javelin heads;
4) Soak shark fin in boiling water, take it out and drain it, put it into hemp fiber and put it into a flat plate; 5) adding clear soup, clear soup, soy sauce, refined salt and Shaoxing wine into the soup pot;
6) Push the coded shark fin into the pot as it is, add the winter bamboo shoots, simmer thoroughly, thicken with wet starch, pour in the onion and pepper oil, and cover the chicken.
7) Put the clear soup into the soup pot, boil the salt, thicken it with wet starch, add monosodium glutamate, pour in the oil of scallion, and pour in shark fin and chicken essence.
The practice of lotus shark fin
Ingredients: 200g 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 chicken essence 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 features: beautiful appearance, soft shark fin, "lotus" fresh and tender, and delicious soup.
The practice of three-silk shark fin
Ingredients: 300g shark fin in water. 50g of chicken breast, 25g of bamboo shoots, 25g of mushrooms and 25g of cooked ham. 15g minced onion and ginger, 20g cooking wine, 3g salt, 2g pepper, 25g lard, 15g egg white, 20g dried bean powder, 250g chicken soup, 25g clear oil, 10g chicken oil and 0.5g monosodium glutamate.
Methods: Make shark's fin with water twice, then soak it in cold water, scoop it up and drain it, and wrap it with gauze. Drain the chicken skeleton, remove the blood bubbles, put it in the bottom of the pot, then put it in the shark's fin bag, add onion, ginger, cooking wine and chicken soup, cook over high fire until it floats, and then simmer over low heat until the shark's fin is soft and rotten. Remove the oil from the chicken breast and cut it into filaments. Shred the winter bamboo shoots, mushrooms and ham respectively, blanch the mushrooms and winter bamboo shoots, and drain. Stir the shredded chicken with cooking wine, pepper and salt, and size it with egg white and soybean powder. Heat lard in a wok, add shredded chicken until smooth, add mushrooms, bamboo shoots and cooked ham, stir-fry slightly, add a little chicken soup, refined salt, cooking wine and pepper, stir-fry until it tastes delicious, take out the drained soup and put it on a plate as the bottom. Take out the stewed shark's fin bag, untie the gauze, heat it in a wok, add oil, add onion and ginger, stir-fry until fragrant, then drain the stewed shark's fin juice into the pot, remove the onion and ginger, put the shark's fin into the pot for seasoning, and put it neatly on the three shreds when eating. The raw juice in the pot is mixed with water and bean powder to form a second-rate thick juice, and then a little chicken oil and monosodium glutamate are added, and then poured on the shark fin.
The characteristic color is milky white, the third line is tender and crisp, the wings are fresh and soft, and the juice is fragrant.
The practice of shark's fin with kimchi
Ingredients: Ingredients: 600g stewed sea tiger shark fin. Ingredients: 50 grams of radish strips, 50 grams of carrot slices, 50 grams of bitter gourd strips, 50 grams of red millet pepper, 50 grams of tender ginger slices, 50 grams of yellow strips, 50 grams of cucumber, 50 grams of cowpea segments, 50 grams of silkworm, 30 grams of green pepper and 20 grams of celery slices. Seasoning: Sichuan pickled pepper old man. Soak the shark's fin and the remaining pickled pepper and old bittern in a casserole to taste. 2. Place the soaked shark's fin in the middle of the casserole, spread all kinds of soaked ingredients around the shark's fin, pour the mineral water into the bowl, add the pickled pepper old brine and pour it into the pot. Key to production: shark fin must be simmered, cooked and thoroughly cooled in advance. Pickles must use old salt water, ingredients should be diverse, colors should be different, and the taste should be soaked. Shark's fin is soaked in salt water to keep the characteristics of this dish.
Braised abalone wings in brown sauce
Ingredients: shark fin 150g, cooked ham 10g, monosodium glutamate, sugar, salt, cooking wine, soy sauce and water starch, clear soup 100g, cooked chicken oil 10g and salad oil.
Methods: The shark fin was buckled in a bowl, steamed in a cage until cooked, taken out and drained.
Put the pot on fire, add salad oil to heat it, cook the cooking wine, add clear soup, soy sauce, salt, sugar and monosodium glutamate to boil, drain and pour chicken oil.
Pour a proper amount of sauce on abalone wings in a bowl, then buckle into a soup plate, pour the remaining sauce on the wings, and sprinkle shredded pork on abalone wings.
Features: golden yellow, fresh and sticky.
Steamed chicken with shark's fin
Ingredients: smooth hen 1 hen (about 1000g), shark's fin 300g, and shredded ham 6g.
Method: Remove the wing bone, put it into the chicken belly together with the shredded ham, and tie the opening firmly.
Put in a cage, add seasoning, steam for 30 minutes, and take out.
The practice of shark fin with rock sugar
Ingredients: hairy shark's fin, rock sugar, clear water and raisins.
Method: Put the soaked shark's fin into a pot, add appropriate amount of water, first boil it over medium heat, then stew it over low heat for one hour, and then add appropriate amount of water. Cook it again, then simmer for an hour and a half, then add the crystal sugar and raisins, cook until the crystal sugar is completely dissolved, and serve in a soup bowl or stew.
The practice of snowflake shark fin
1. Put the shark's fin in cold water and cook it slowly. Take it out and use cold water to remove the fishy smell.
Put 2 tablespoons of cooking wine, 5g of onion, 65,438+0 tablespoons of salt and 65,438+0 tablespoons of chicken soup into a steamer, and put them into a cage.
Steam until soft and rotten, take out and drain.
2. Chop the chicken breast into minced chicken, put it in a hemp bowl, add seasoning (1)-(5) and mix well.
3. Take a large bowl and put the egg whites into the foamed paste (chopsticks stand in the middle).
), then pour in the evenly stirred chicken paste seasoning and stir it a little.
4. When the pot is hot, slide it with a clear oil brush first, leave two spoonfuls of oil at the bottom of the pot, and then pour in the egg paste and fish.
Stir-fry the chicken wings over medium heat, pour in a little chicken oil, gently drag them into the plate, and take out the ham from the plate.
Right up there.
The practice of shark fin in casserole
Ingredients: 500 grams of fish wings and 25 grams of turkey legs.
20g of water-based magnolia slices and 20g of water-based mushroom.
Rapeseed heart 15g chicken soup 1000g clear soup 150g.
Production method: 1, slice ham and magnolia officinalis, and cut mushrooms into small pieces.
2. Put the shark fin in cold water, put it in a bowl and boil it over low heat.
3. When the oil in the casserole is 80% hot, add the shredded onion and Jiang Mo, then add the chicken soup and seasoning, boil it, pour it into a bowl with fish wings, and steam it until it is 80% rotten.
4. Choke the pot with shredded onion and Jiang Mo, add clear soup, seasoning and shark's fin, bring to a boil, pour into a casserole, simmer for 20 minutes on low heat, and then take the rape to heart.
Scrambled eggs with rose shark fin
6 eggs, shark fin 100g, 5 roses, 2 cucumbers, 3 tomatoes, 8g salt, 20g oil, 5g white pepper, and chopped green onion 10g.
Beat the eggs in a bowl, wash the roses, put them in the eggs, and add salt and white pepper. 2. Tear off the shark's fin by hand, put it into the egg, and stir it evenly with chopsticks. 3. Add oil to the wok and cook until it is 80% mature.
Steamed shark's fin with safflower and salvia miltiorrhiza
Formula: 6 grams of safflower, 6 grams of salvia miltiorrhiza, 3 grams of peach kernel, 4 grams of Ligusticum chuanxiong, 50 grams of shark fin, 50 grams of ham 100, 50 grams of Shaoxing wine, 0/0 grams of onion/kloc, 0/0 grams of ginger 10, and 5 grams of salt.
Output: 1. Wash Carthami Flos, Saviae Miltiorrhizae Radix, Semen Persicae and Rhizoma Chuanxiong respectively, put them in a steaming cup, add 50 ml of water, steam them in a cage for 1 hour, take them out, remove residues, and keep the liquid medicine for later use.
2. The shark fin is completely penetrated and torn into filaments. Slice ham, wash cabbage, cut into 4 cm long sections, pat ginger loosely, and cut onion into sections.
3. Put the medicinal juice, shark's fin, Shaoxing wine, ginger, onion, salt, cabbage gall and ham into a steaming cup, and then add chicken soup 100 ml.
4. Put the steaming cup into a steamer and steam for 30 minutes on high fire.
How to eat: Take 1/2 twice a day, with meals or alone after one day.
The practice of shark fin column
Ingredients: shark fin 300g scallop100g red and green cherry and ham slices.
Production method: blanch shark fin with boiling water, season with chicken soup, then take it out and put it in a bowl, put ham, pork elbow and chicken and duck pieces on it, pour out the original juice and turn it over in the center of the plate. Dried scallops in chicken soup, add red and green cherries, code around the shark's fin, filter the original juice to remove impurities, boil, thin and pour on the shark's fin.
The practice of shark fin old chicken soup
Materials: old hen 1 bird, dried shark fin 1 50g, pig's feet1bird, pigskin 500g, and shredded ham100g.
Ingredients: salt 10g, soybean oil and sesame oil 10ml, chicken oil 100ml, cooking wine 100ml, pepper 3g, coriander, ginger and onion 15g.
Methods: 1. Wash off the impurities after the shark fin is soaked. Add ginger, onion and cooking wine into boiling water, blanch the shark's fin, drain it, put it in a gauze bag and tie it tightly. 2. Wash the hen, remove the internal organs, claws and tails, and scatter the blood with pig's feet and pigskin with boiling water. 3. Put bamboo products on the bottom of the pot, put down the old hen, pigskin, pig's feet, shark's fin, ginger and coriander, add appropriate amount of boiling water, and simmer for 5-6 hours until the shark's fin is cooked and soft. 4. Pick up shark's fin and remove the old hen, pig's feet and pigskin. After removing impurities from the original juice, add shark's fin, salt, soy sauce and chicken oil, and thicken with starch to thicken the soup. 5. Add sesame oil, pepper, shredded ham and coriander to serve.
Features: thick lubrication, full of fragrance.
Braised Shark’s Fin in Yellow Wine Sauce
Ingredients: shark fin with yellow water. 1750g duck > & gt750g old hen >: & gt3000 sugar >> 15g scallop > > 245g Shaoxing wine >; & gt25 cooked ham > > 250g onion > & gt250g refined salt >:> 15g ginger > & gt50 production method:
1. Put the shark fin neatly on the bamboo grate.
2. After the scallops are soaked in warm water, remove the hard ribs on the sides with a knife, wash off the sediment on the surface, put them in a bowl, add a proper amount of water, steam them thoroughly in a cage, and take them out for later use.
3. Cut 5g of ham into fine powder for later use; Slice 45g ham for later use.
4. Slaughter two hens and a duck, cut open the back, take out the internal organs, and wash the blood with water for later use.
5. Put water and shark's fin of bamboo grates into the pot, put the washed chickens and ducks on the bamboo grates prepared separately, then press them on the shark's fin, put ginger slices and onions into the pot, inject clean water, boil them with strong fire, drain the water, and take out the ginger slices and onions together to remove the bloody smell.
6. Pour 4000 grams of water into the pot, add 45 grams of ham slices and steamed scallops, cook on high fire for 15 minutes, skim off the foam, and stew on low fire for about 6 hours. At this time, pick out the chicken, duck, ham and scallop, pick out the chicken and duck scraps, and take out the shark's fin (together with the bamboo grate).
7. Put the sweat of shark's fin in a wok, heat it, then put the shark's fin (together with bamboo grates) in the wok and cook for about an hour. Then add clear soup and scallop soup, boil over high fire, add chicken oil, sugar and salt, stew for 2-3 minutes, take it out and put it on a flat plate, and turn the shark fin on another plate; Put a small amount of water starch into the shark's fin soup in the pot to harvest the thick juice. At this time, pour the thick method on the shark fin and sprinkle with minced ham.
Method for making osmanthus shark fin
Ingredients: scattered wings 100g, 5 eggs.
Materials: salt 2.5g, 65438+ monosodium glutamate 0.5g, salad oil 80g.
Methods: 1. Wash the scattered wings with water, put them in a large bowl, add egg liquid, salt and monosodium glutamate, and mix well with bamboo chopsticks. 2. Wash the wok, put it in a sliding pan, put the oil, and then put all the salad oil. When it is 40% hot, slowly add the egg mixture to spread the wings, stir fry slowly with an iron spoon until it becomes a block.
Features: yellow, fragrant and fresh.
Stewed shark's fin with coconut
Ingredients: 150g golden hook shark fin, 1 coconut, a little coconut milk.
Ingredients: salt.
How to do it: Open the coconut, pour a little coconut juice, add a little salt, and steam the stewed shark's fin in the coconut for 3 hours.
Features: Delicious and fragrant.