Cooking method of bird's nest, abalone and shark fin

abalone method

grilled abalone and winter melon ball

Shandong cuisine

is characterized by soft and smooth texture and fresh and mellow taste.

the raw material is 3g of abalone meat. 5g of wax gourd, 2g of ham, 3g of water-soaked mushrooms, 2g of winter bamboo shoots and 1g of green beans. 5g of peanut oil, 15g of onion ginger and garlic, 2g of clear soup, 3g of wet starch, 5g of monosodium glutamate and 25g of chicken oil.

In the production process, the abalone is cut every .2 cm wide (2/3 depth) by the straight knife method, and then chopped into large pieces at an angle. Peel the wax gourd, cut it into 1.5 cm square pieces, and trim it into a spherical shape. Mushrooms, bamboo shoots and ham are all sliced like eyes. Add water to the wok, bring it to a boil over high heat, put it into the winter sausage and cook it. Remove and control the water. When the peanut oil in the wok is heated to 6% (about 1S℃) with medium fire, add onion, ginger and garlic to smell, add clear soup (onion, ginger and garlic are not needed), abalone, mushrooms, ham, green beans and winter melon balls, thicken with wet starch after boiling, steak thoroughly with low fire, add monosodium glutamate and pour chicken oil on the wok, and serve.

III. Longjing Abalone

Sichuan cuisine

Local characteristics

Basic characteristics Sichuan famous dish, which evolved from Hangzhou famous dish Longjing Shrimp, is unique, elegant and refreshing, with strong anti-aromatic Longjing basic materials

Abalone, Longjing tea, cabbage heart and clear soup

Features: Sichuan famous dish, this dish is made of. With strong anti-aroma of Longjing

Ingredients: 2g of abalone, 15g of Longjing tea cooking wine, 5g of Chinese cabbage, 3g of clear soup, 2 eggs, 3g of water bean powder, 1g of dried bean powder, refined salt, monosodium glutamate and pepper noodles

Cooking method: mix abalone with cooking wine, refined salt and pepper noodles, and dry the eggs. Brew tea leaves with boiling water, take the second tea, turn the tea leaves with water in the middle of the deep disk, and pour the tea into the disk. Boil the clear soup in the pot, and put the abalone, Chinese cabbage and monosodium glutamate into a plate.

IV. Yipin Abalone

Fujian cuisine

Local characteristics

Basic characteristics: white juice, egg yolk, mushroom black and abalone red, salty and fresh, tender and moist.

5g of abalone (canned), 25g of water-soaked mushrooms, 5 pigeon eggs, 16g of egg floss, 5g of minced cloud legs, 1g of salt, 1g of monosodium glutamate, .1g of pepper, .5g of sugar, 2ml of cooking wine, 4g of vegetable oil, 1g of chicken oil, 1g of onion, 6g of ginger, .5g of starch and corn flour.

[ Production process ]

1. Slice abalone. Cook pigeon eggs, shell them, stick corn flour on them, fry them in hot oil until golden brown, and divide them in two for later use.

2. Heat the pan and add oil. Stir-fry the onion and ginger slices to taste, then add chicken soup, add mushrooms to taste, simmer for a few minutes on low heat, and serve on a plate.

3. Season pigeon eggs with chicken soup, steam thoroughly, and take out the dish.

4. Heat the pan, add oil, stir-fry the onion and ginger slices, add chicken soup to taste, remove the floating foam after boiling, add water starch to hook the second-rate catnip, add abalone and burn it thoroughly, put it in a dish with short-listed mushrooms and pigeon eggs, and insert egg floss between abalone and mushrooms.

5. Add chicken oil to the juice in the pot, pour it on the noodles, and then sprinkle with minced ham.

V. Abalone skirt

Ingredients:

Abalone meat 3g, skirt 3g, clean old hen 2kg, scallop 25g, pea sprouts 5g, salt 1g, sugar 1g, pepper noodles 3g, sesame oil 15g, water starch 5g, scallion 15g, ginger 1g, cooking wine. There are dry and fresh. Fresh fish are obtained directly from live slaughtered fish. Dry people need to make it first. The method is as follows: sit in a pot of boiling water, put in the dried skirt, turn the water to low heat after boiling, stew it to be soft, take it out, take it out, fish it in cold water, scrape off the black skin on the surface and the rough skin on the bottom, then add water, onion, ginger and cooking wine to cook it until it can be boneless, take it out and remove the bones, trim the decayed parts, and brew it with water to remove the fishy smell.

1. Tear off the raw edges of abalone, cut each abalone into 3 pieces (2 small pieces and 4 large pieces) with a bevel blade, and wash the pea seedlings

2. Cut the skirt into 5cm pieces with a knife, wash it with warm water, take it out and put it in a dish

3. Soak the old hen thoroughly with boiling water, take it out and wash the blood. Peel off the hard ribs of scallops, wash the silt, add 2ml chicken soup, steam it in a cage, take it out, and remove the soup for later use

4. Put the grates in the pot, put the washed skirts on the grates, add chicken soup, onion and ginger, and then add cooking wine, salt, white sugar and a little Hu after boiling. First blanch abalone in boiling water, then simmer in chicken soup.

5. Simmer the skirt for 2 minutes until it is thorough; Simmer abalone thoroughly, and remove from the fire

6. Put the skirt and abalone in a pot, add salt, sugar and pepper, bring to a boil, add water starch to thicken it, pour sesame oil on it, and put it in a plate

7. Take out the skirt, remove onion and ginger, add scallop soup, salt and sugar, and hook it with water starch.

VI. Braised abalone

Features: thick juice, fresh taste and softness.

raw materials: dried purple abalone, old hen, clean ham, scallops, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.

preparation method: stir-fry dried purple abalone with water, add chicken, ham and scallops, simmer for 3 hours on fire, take out abalone, and let the original soup pass through Luo for later use; Spoon the abalone with a flower knife, and then obliquely cut it into pieces half a centimeter thick; Put 1 grams of the original soup of braised abalone, soup of kao shark's fin and scallop soup into a two-ear pot, boil it, add abalone slices, boil for 1 minutes, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, mix with starch to make a thick juice, and add a little chicken oil before taking out.

VII. Efficacy of lean abalone soup

Because Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the function of nourishing yin and tonifying muscles, combined with abalone with the function of nourishing yin and suppressing yang, so that the "Spica Prunellae Stewed Abalone Soup" has the functions of calming the liver, calming the wind, stopping headache and removing dysphoria, and has a certain effect on the treatment of high blood pressure caused by hyperactivity of the liver and intestines. Ingredients: 5g abalone (with shell), 5g selfheal and 2g lean pork.

practice: just select fresh abalone and separate abalone shell from abalone meat. Scrubbing abalone shells with clean water to remove mud; Abalone meat is cleaned with clean water and cut into pieces. Add Prunella vulgaris and lean pork, put them into the clear water that has been boiled with strong fire, switch to medium fire, continue to cook for about 3 hours, and season with a little salt, then you can eat meat with soup.

Shark's fin is a valuable seafood made from dried shark fins. Every 1g of shark fin contains 14g of water, 83.5g of protein and .3g of fat, in addition to calcium, phosphorus, iron and other nutrients. Shark's fin is sweet in taste, and has the effects of invigorating qi, appetizing and tonifying deficiency. It tonifies kidney, strengthens tendons, strengthens bones and eliminates phlegm. Treatment of anorexia, suitable for all ages, is the best tonic.

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Before cooking shark's fin, you should make it well before cooking it! ! ! Remember! ! !

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The method of shark's fin's swelling is water hair:

1. Trimming, that is, cutting off the thin edge of shark's fin.

2. Soak in cold water for 1-2 hours until the shark fins are soft.

3. stew: put shark fin in boiling water for 1 hour, then stew for 4-5 hours until most of the sand grains swell up, then scrape and wash with a knife to remove the sand grains.

4. Boning and kicking rot.

5. Rinse: the shark fin is soaked in clear water for 24 hours, and the water is changed twice in the middle to promote the foaming and remove the fishy smell. Then put it in a pot and stew it for 1-2 hours, take it out after it is completely cooked, rinse it with clear water, and remove the odor to get the semi-finished product.

dishes:

1. Braised abalone wings

Materials: 15g of shark's fin in water, 1g of cooked ham, proper amount of monosodium glutamate, sugar, salt, cooking wine, soy sauce and water starch, 1g of clear soup, 1g of cooked chicken oil and proper amount of salad oil.

method: button the cooked shark fin with a bowl, steam it in a cage until it is cooked, take it out, and drain it.

put the pot on fire, pour salad oil to heat it, cook cooking wine, add clear soup, soy sauce, salt, sugar and monosodium glutamate to boil, drain and pour in chicken oil.

take a proper amount of sauce and pour it on abalone wings in a bowl, then buckle it into a soup plate, pour the remaining sauce on the wings, and sprinkle the shredded pork on the abalone wings.

characteristics: golden yellow, fresh and sticky.

2. Steamed chicken with shark's fin

Material: 1 smooth hen (about 1g), 3g shark's fin and 6g shredded ham

Method: remove the wing bone, put it into the chicken belly with shredded ham, and tie the opening firmly.

steam with seasoning in a cage for 3 minutes and take out.

3. Shark's fin with crystal sugar

Material: shark's fin, crystal sugar, clear water and raisins are properly prepared.

method: put the soaked shark's fin in a pot, add appropriate amount of water, first boil it over medium heat, then stew it over low heat for one hour, then add appropriate amount of water. Boil again, then simmer for an hour and a half, then add the crystal sugar and raisins, cook until all the crystal sugar is dissolved, and serve in a soup bowl or stew.

Traditional Chinese medicine in China believes that bird's nest has the functions of nourishing yin, moistening dryness, benefiting qi and tonifying middle warmer. Nourishing yin can keep skin smooth; Moisturize the skin so that it is not dry; Supplementing qi makes blood circulation good and full of energy; Tonifying the middle energizer is to replenish the middle energizer and improve the digestion of the stomach and the absorption function of the intestine.

It is said that Zheng He made three voyages to the Western Ocean, and the fleet passed through Nanyang, exchanging jewels and porcelain for bird's nest, which was presented to the emperor at that time. Because of its unique efficacy, it has been designated as a nourishing sacred product by Tai Yi, ranking first among ginseng, shark's fin and abalone. Over time, bird's nest has become a treasure in the palace.

Li Shizhen's Compendium of Materia Medica says that bird's nest is "sweet and bland in taste, nourishing lung and yin, resolving phlegm and relieving cough, and replenishing it to clear it, which is a holy medicine for conditioning diseases that need to be damaged". Materia Medica says that bird's nest can "make gold and water grow together, kidney qi nourish the lungs, and stomach qi is also safe, and it is the most docile one in food", and Materia Medica Seeking Truth calls bird's nest. It is said in Food Avoidance that bird's nest has the functions of "strengthening yang and benefiting qi, replenishing essence and marrow, moistening lung and eliminating phlegm".

Daiyu in A Dream of Red Mansions is delicate and weak, which can't be greatly supplemented, so it is appropriate to introduce a tonic that is not stagnant. As for Qin Keqing, who suffered from both blood and gas, and Jia Baoyu, who suffered from mental deficiency, they ate bird's nest, which was the right medicine. This is also the performance of Cao Xueqin's good knowledge of diet, good at medical treatment, and handy.

Emperor Qianlong and Empress Dowager Cixi of the Qing Dynasty are ancient countries, but they all look 2 to 3 years younger than their actual age, and their spirits are bright. Their way of keeping in good health is to pay attention to food supplement and medicine supplement by eating and drinking. According to historical records, as early as possible, Qianlong went to Jiangnan several times, and every morning, before the imperial meal, he would eat rock sugar bird's nest porridge on an empty stomach. Until October 7th, 1th year of Guangxu, for example, there were seven kinds of bird's nest in a table of 3 kinds of dishes.

The reason why bird's nest has its unique function is that bird's nest contains the main bioactive component, bird's nest acid. Modern medical research abroad has found that bird's nest acid is an essential nutrient element for human body. The acid name of bird's nest is neuraminic acid, which is the main bioactive component in China traditional gourmet bird's nest, and it is also one of the important components in maternal colostrum that provide early growth and development for infants. The scientific name of bird's nest acid is neuraminic acid, which is involved in many physiological functions on the cell surface and plays a very important role in regulating human physiological and biochemical functions. Scientists' research in recent years has confirmed that bird's nest acid has the scientific principle of prolonging life.

In addition, bird's nest is rich in active protein and collagen, as well as various trace elements that can promote the growth privacy of epidermal cells and other human needs.

Madam, the yin beauty effect of bird's nest has been passed down since ancient times and has been constantly verified. Bird's nest moistens the lungs, and women who eat bird's nest for a long time have more elastic skin and better complexion. There are many stars in Hong Kong who favor bird's nest food supplement.

man: bird's nest is not stagnant or dry, which is of great benefit to men who smoke and to those who stay up late to restore their energy.

pregnant women: 8% of pregnant women in Singapore eat bird's nest, which shows that "one person eats bird's nest and two people make it up" does have its effect. Eating bird's nest by pregnant women not only makes the fetus develop healthier, but also makes the newborn's skin better and the body's immunity stronger in the future, and it is of great benefit to the postpartum recovery of pregnant women.

[ Method for stewing bird's nest ]

First, soak the bird's nest in clear water to make it soft and swell, then clean it with clear water and drain it, and then simmer it slowly. According to different varieties, the soaking and stewing time is different:

Blood swallow: soaking for 8-1 hours and stewing slowly for about 2-3 hours.

shredded tobacco: soak for 1 hour and simmer for about 3 minutes.

Yan tiao: soak for 4 hours and simmer for about 1 hour.

Yan cake: soak for 3-4 hours and simmer for 1-2 hours.

Bai Yan: soak for 4 hours and simmer for about 1 hour.

[ Precautions for stewing ]

1. Water quantity: the bird's nest is well brewed, then poured into the stewing pot, and it is appropriate to cover the bird's nest with appropriate amount of water;

2. Temperature: first boil the water with high fire, and then simmer slowly;

3. The water for soaking bird's nest has no nutrients and needs no use.

4. All ingredients should be stewed separately.

main utensils: induction cooker or household liquefaction stove (pressure cooker is not suitable), ceramic saucepan with cover, stainless steel pot, strainer, spoon and milk cup.

It is best to eat bird's nest 3-5g per person each time, and children should eat it in half, two or three times a week for three months. Eating bird's nest on an empty stomach before going to bed is easier to absorb. For those with lung or throat discomfort, it is especially effective to eat it at 1 am or between half asleep and half awake. Bird's nest is suitable for men, women and children.

Several cooking methods of bird's nest

Original bird's nest-moistening lung

Ingredients: bird's nest

Efficacy: invigorating the middle energizer, Eliminating phlegm and relieving cough

Stewing autumn pear with Xueyan-moistening lung

Ingredients: bird's nest, pear and red jujube

Efficacy: clearing heart and moistening lung, eliminating phlegm and relieving cough

Serving bird's nest-nourishing

Ingredients: bird's nest and nourishing cream soup

Efficacy: supplementing needs and promoting development

Eliminating summer heat and relieving cough. Eliminating dryness and refreshing heart

pitaya swallow-beauty