Before making shark fin, do it well! ! ! Remember! ! !
The rising method of shark fin is water hair;
1, trim, trim the thin edge of shark fin.
2. Soak in cold water 10-20 hours until the shark fin becomes soft.
3. Braise the shark fin in boiling water 1 hour, then stew for 4-5 hours until most of the sand grains swell, and scrape and wash with a knife to remove the sand grains.
4, bone kicking rot.
5. Rinse: soak shark fin in clear water for 24 hours, and change water twice in the middle to promote foaming and deodorization. Then stew in a pot 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
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.
2. Steamed chicken with shark 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.
3, rock sugar shark fin
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.
4.shark's fin in casserole
raw material
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.
Legislation
1. Slice ham and magnolia, and tear 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.
5, scrambled eggs with rose shark's 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.
4. Cucumbers and tomatoes can be enclosed.
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, put them in a cage, steam for 1 hour, take them out, remove residues, and get 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.
6. Dry roasted shark's fin
Ingredients: dried shark fin (500g), chicken soup (proper amount), lard (125g), and wet water chestnut (32. 5g), monosodium glutamate (4g), sugar (3g), chopped green onion (7.5g), ginger (7.5g), yellow rice wine (7. 5g)。
Methods: 1. Add clean water to the dried shark fin, simmer for four hours, remove, wipe off the sand on the wing surface, soak in boiling water and simmer for four hours. Take it out and remove the bones, put it in a hot pot, add water (excluding shark fin), onion ginger and wine, stew it thoroughly with slow fire, and pour out the original soup. After four or five stews, the shark fin will smell fishy. Then wrap the shark's fin in gauze and stew it in chicken soup (chicken soup should not pass shark's fin). Second, remove the bag, still put the shark fin in the original chicken juice, and add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and so on. Finally, add water chestnut.
Powder until the juice is dry, and then drop a little chicken oil. Delicious, crisp and valuable, it has always been listed as one of the delicacies.
7, shark fin old chicken pot
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.