Soaking and best way to eat shark fins. , what is the soaking and best way to eat shark fins?

Soaked shark's fin (large) method 1::

Soak the shark's fin in water for about five hours, use the rice cooker to boil half a pot of boiling water, put the shark's fin with a lemon or an orange one into the pot with the cooker, in order to eliminate the fishy flavor, roll for about 20 minutes after the fire, open the heat preservation system, so that the shark's fin in the rice cooker for about three hours, and then change the water to immersion in two hours, that is, the development of a good can be reserved. If the shark's fin is fine, the water time can be shortened to half an hour accordingly.

Method 2:

Immerse the shark's fins in water for about 5 hours, then put the shark's fins into the pot with half pot of boiling water to eliminate the fishy smell, and then turn off the heat after rolling for about 20 minutes, and don't remove the lid, let the shark's fins freeze in the pot, then change to clear water and immerse them for 3 hours, and then repeat the above process for 1 or 2 times until the shark's fins are enough. Repeat the above process once or twice until the shark's fins are enough to be immersed in clear water for three hours, that is, they are ready to be prepared (in the last boil, even ginger, green onion or lemon is boiled together to eliminate the fishy flavor). If the shark's fin is fine, the water time can be shortened to half an hour accordingly.

There are many kinds of shark's fin, but the cooking method is more or less the same. There are many kinds of shark's fins, the highest grade is the shark's fin, the others are: sea tiger, golden hook, spring fin, butterfly green, etc., and the next best is the shark's fin with spine.

Tianjiu fins called from the ancient Chinese, when there is a kind of thing called "push paixiu" is very popular, paixiu is a kind of hard material made of wood and other cards, a deck of cards **** there are 32, playing a little bit like the current poker in the "big fight! The method of playing is a bit like the current poker "DouDa". The "sky nine" is paixiu out of a call, similar to the "Doo Da" in the "King Kong", but paixiu there is the largest "Supreme The most important of all is "Supreme". The first thing you need to do is to get your hands on a pair of "sky nine," which is a good idea.

At that time, Pai Gow was still a gambling activity. If a gambler won money, he would naturally want to have a good time and eat something good. The first thing you need to do is to get your hands on some of the best food in the world. Of course, it is very rare shark fins, good fins at the time called and not so complete, the store in order to cater to the gambler's mentality, the top of the good fins known as the "sky nine fins", easy to understand, and then all of a sudden spread.

So how long is the history of Chinese people eating shark fins?

According to legend, in the Qianlong era of the Qing Dynasty, shark fin was used as tribute from abroad into China, when no one in China will do. The imperial chef thought for a long time and could not figure out how to cook it, see it is quite hard, so the first soak it soft, soft, with a hand, the surface has a layer of rough "sand skin", so use a knife to scrape. As for how to cook to taste? I don't have a plan in mind. I thought: "Since it is a good thing, then with a good thing to cook a piece of surely can not be wrong." So the most delicious food at that time - chicken, ham, beef, etc. together with the shark's fins poured into the pot to cook, the results served on the table after the emperor's great appreciation. From then on, this cooking method has laid the foundation of Chinese cooking shark's fin.

Now the practice of shark's fin is roughly divided into the north and south of the two schools, commonly known as the "South Scattered North row". That is, the practice of the north to row of fins, row of fins is in the shark gills on both sides of the position. In the south, loose shark's fins are the mainstay. Row of shark's fin pieces head large, the portion is enough, very consistent with the kind of northern people, bold, bright, pay attention to the character of the row. Scattered shark's fins are softened, peeled and dismantled, and each fin is in the shape of a transparent needle. It is generally difficult to do loose shark's fin, so from this point can also be seen in the southern people are smart, dietary characteristics.

In the eating style, the row of wings smooth, thick soup, drop big gravy; loose wings are fresh, tough, have a sense of bite, the soup is clearer, delicious and fragrant. North and south of the two schools in the selection of ingredients in the soup, basically similar.

In Guangdong, eating wings more elaborate is the Teochew people, they generally choose coarse wings, beautiful wings, the most commonly used is the spring wings and sea tiger. Teochew's way of eating wings, basically concentrated the essence of the southern school of cooking, and eating method: eating wings will be accompanied by a number of plates of ingredients, such as: Zhejiang vinegar, silver sprouts, shredded ham, coriander, eat the first taste of the soup, and then add a little vinegar in the soup, vinegar's role is to enhance the freshness, but also to help the digestive function. After that, the silver sprouts, shredded ham dial into the bowl, eat with chopsticks, shark fins and soup after eating, put coriander into the soup, drink while hot, so a full of flavorful soup big bowl of shark fins on the finish.

Delicious shark's fin soup

Ingredients:

50 grams of shark's fin, 150 grams of shrimp, 25 grams of enoki mushrooms (or silver needles, that is, bean sprouts), bamboo shoots l / 2, 3 mushrooms, 1 tsp. of vinegar, pepper, sugar, a little bit of cornstarch.

Preparation:

① Wash the shrimp and shark's fin, shell and shred the bamboo shoots, soften and shred the mushrooms. Shrimp dipped in cornstarch, slightly scalded with boiling water and removed from standby.

② Heat a frying pan, pop the mushrooms, then add the enoki mushrooms, bamboo shoots, then put 2 cups of water to boil, add the shark's fin, and then boil.

③ Add shrimp, vinegar, sugar, and MSG to the pot, thicken with cornstarch, and sprinkle with pepper.

Ingredients

500 grams of shark's fins, 25 grams of ham, 20 grams of watery yucca slices, 20 grams of watery shiitake mushrooms, 15 grams of greens, 1,000 grams of chicken broth, 150 grams of broth

Preparation

Ham, yucca slices, shiitake mushrooms torn into small pieces.

Shark's fins in cool water over a low heat into a bowl.

When the oil in the casserole is 80% hot, put the shredded green onion and ginger, then put the chicken broth and seasonings, boil and pour into the bowl of shark's fins, and then steam with a high flame until it is 80% rotten.

With shredded green onions, ginger choking pot, put broth, seasonings and shark fins, boiling and then poured into the casserole, moved to a slight fire stew for 20 minutes, put on the heart of the vegetables can be.

Ingredients

300 grams of shark's fin. Chicken breast 50 grams, 25 grams of asparagus, 25 grams of mushrooms, cooked ham 25 grams. 15 grams of green onion and ginger, 20 grams of cooking wine, 3 grams of salt, 2 grams of pepper, 25 grams of lard, 15 grams of egg white, 20 grams of dried bean flour, 250 grams of chicken broth, 25 grams of oil, 10 grams of chicken oil, 0.5 grams of monosodium glutamate.

Preparation process

The shuihaifa shark's fins come twice with water, and then slightly soaked in cool water, fished up and drained, wrapped in gauze. Chicken skeleton out of the water, remove the blood bubble, put in the pot on the bottom, and then put on the shark's fin package, add green onions, ginger, cooking wine, chicken broth, on the fire to boil out of the froth, turn the fire simmer until the shark's fins are soft and rotten. Remove oil tendons from chicken breast and cut into thin strips. Asparagus, mushrooms, cooked ham were cut into julienne, mushrooms, asparagus blanch drained. Shredded chicken with wine, pepper, salt and mix well, with egg white soybean flour batter. Lard in a frying pan is hot, under the chicken wire slip cooked, under the mushrooms, asparagus, cooked ham, slightly fried, add a little chicken broth, salt, cooking wine, pepper and stir-fry evenly on the flavor, fishing up and draining the broth, sheng into the plate for the bottom. Fish out of the simmering, soft and rotten shark's fin package, untie the gauze, frying pan hot oil, put onion, ginger stir fry flavor, the simmering shark's fin original juice leaching into the pot, remove the onion and ginger, put the shark's fins into the pot for seasoning, to be tasted and fish up neatly placed on the three silk. The original juice in the pot with water bean powder hooked into two streams of thick juice, add a little chicken oil, monosodium glutamate, the pot poured on the shark's fins into

How to soak shark's fins Shark's fin soaking method

Soaked shark's fin practice

Development of the shark's fins will first be cut off the thin edges of the shark's fins, to prevent the rise of hair when the sand particles into the fins; and then soak in cold water for 10 to 12 hours, so that it is softened, and then put into a pot of boiling water to cook for an hour, and then stewed in boiling water until the sand particles When most of the bulge, use a spatula to scrape and wash, to remove the sand, such as not clean available in boiling water again.

Next, the shark's fins according to the old hard, soft and tender separation, respectively, into the net leakage, covered with a lid into the pot simmering, so as to avoid rolling the boiling water will be broken shark's fins.

The old hard stew 5 to 6 hours, soft stew 4 to 5 hours. After stewing through, a little cool that is out of the bone and then stewed for 1 to 2 hours. Stewing process should pay attention to check, to all hair through out, wash with water, remove the odor, standby.

Small and tender mixed wings. General wing plate thin and hard. Sand particles are also difficult to remove, it is appropriate to cook more stew, first cut off the wing edge. Into the cover with boiling water bubble. After the water temperature is lowered, change the boiling water and then soak, until you can scrape away the sand particles. Then cut off the wing root, soft and hard to separate. Separate bamboo baskets, into the pot stewed for 3 to 4 hours, a little cooler that is out of the bone to carrion. Stewing should pay attention to check, inside and outside all stew through, before you can take out and wash, standby.

How to soak shark's fin

What are the soaking methods for shark's fin? Dried shark's fin soaking method is more complicated, generally there are three ways to make shark's fin, alkali hair, evaporation and pot simmering method. The best method is to simmer in the pot, which is short, easy to remove the fishy flavor and good taste of the dish. Next is the evaporation method, but the time is longer, and remove the fishy flavor is not complete. Alkali hair of the shark's fin effect is the worst, the dish has a little alkali flavor, poor taste, and high temperature cooking contraction, not shaped. Therefore, now people generally use pot simmering method to send the shark's fin.

Dried shark's fin soaking method - pot simmer

Clean the shark's fins with water, cut off the wing edge, put into 40 ℃ warm water soak, and then every 8 hours or so to change the warm water, has been soaked for 24 to 30 hours, to the shark's fins to absorb enough water before fishing out. Put the shark's fins on a piece of bamboo fence, cover the top with another piece of bamboo fence, and then use bamboo chopsticks to thread the two pieces of bamboo fence together so that they can clamp the shark's fins tightly. Fill the stainless steel pot with pure water, put in the clamped shark's fins, after boiling on the fire, turn to simmer for 5-6 hours, until the shark's fin bone away from the meat is soft, fish out with water to rinse the cold, draw off the bamboo chopsticks and bamboo fences, and then bleach the fishy flavor of the shark's fins with clean water. When rinsing, gently pull out the brittle bones in the shark's fins, and repeatedly wash away the brittle bones and sand that have been broken in the pot with clean water. If the meat scarf and residue on the shark's fins are not washed with water, it is necessary to use a bamboo stick to gently pick them clean. In this way, the shark's fin is ready.

How to Soak Shark's Fin

First, how to soak dry shark's fin to break down the steps

Shark's Fin Soup

1, take a clean, oil-free pot, put in the shark's fins and water (the water can be submerged in the shark's fins), and soak for 24 hours and then fish out to drain the water. Replace the water twice during the soaking process to remove impurities and dirt from the shark fins.

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2. Take another clean pot, add the shark's fins and enough water, boil over high heat, then turn to low heat and cook with the lid on for 4 hours, turn off the heat and cool.

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3. Remove the cooled shark fins, rinse with water to remove the gelatin and sediment in the shark fins, and rinse again.

4. Add 2 liters of water, shark fins, 10g of green onion, 10g of ginger in a pot, cover and cook on low heat for 5 hours, turn off the heat.

5, take out the shark's fins and clean them again, remove all the debris outside the fin needles, drain the water, when the shark's fins have become silky.

6, steamer basket on the drawer cloth or lotus leaf, and then to the drawer cloth on the shark's fins, and put the steamer basket into the steamer, medium heat steaming until the fin pin can be used to fingernail pressure break until.

7, take another pot, add the shark's fins and enough water, boil on high heat and then turn to low heat and continue to cook for 1 hour, turn off the heat and put the lid on the pot and let it cool down.

Tips for shark fins:

Before cooking, you should also rinse the shark fins with flowing water, so that you can get rid of the lime flavor, and the shark fins will be swollen again. Then add the amount of water, green onions, ginger, a little white wine, shark's fins to the pot, boiled on high heat, take out the shark's fins, and then replace the water in the cooking pot with lightly salted water, put the shark's fins again boiled on high heat, you can feel free to seasoning (boiled shark's fins with lightly salted water will be slightly retracted).

What do you need to pay attention to the way you soak your own shark's fins into silk,

Second, the key to the soaking technique of your own shark's fins

1, pay attention to the selection of materials, no matter what grade of shark's fins, you can not use moldy and deteriorated shark's fins.

2, when soaking, must be diligent to change the warm water, at least 3 times, so as not to cause deterioration of shark's fins due to water odor.

3. Use two pieces of bamboo fence to clamp the shark's fins before boiling. This is to avoid the shark's fin burnt pot, the second is to avoid the shark's fin deformation, scattered rotten.

4, simmering, should be used in a small fire pot simmering method, can not open the pot. If the fire is boiling, it is possible to cook the surface of the shark's fins, and the surface of the fins will become rotten. In addition, before the hair system should be based on the size of the shark's fin and the degree of old and young will be separated, in order to separate the hair system, otherwise, small and tender shark's fin has rotten, old and firm but has not yet hair through.

5, pot simmering shark's fin can not use iron pot and copper pot. Because the shark's fin contains sulfur protein, meet iron, meet copper will occur chemical reaction, generate iron sulfide, etc., so that the surface of the shark's fin black, yellow spots, affecting the quality of the finished product. The best way to make shark's fin is to use a porcelain tank, stainless steel and other utensils to simmer.

6, pot simmering shark's fin, or shark's fin hair good, can not be stained with oil, alkali, salt and other substances, otherwise it will cause the shark's fin meat skin melting, affecting the quality of the finished dish.

7, the shark's fin pot simmering well, in the meat and bone slag, use a bamboo stick to gently pick, try to keep the shape of the shark's fin intact, so as not to affect the beauty of the dish.

8, the shark's fin to remove the bone residue, sand particles, to use water to repeatedly wash and continuous rinsing and bleaching, one for the wash out of the bone residue and sand particles, the second is in order to bleach clean fishy flavor.

How to soak dried shark's fins, the soaking instruction of the golden hook shark's fin

Shark's fins are first soaked in cold water for 1 whole night, according to its size to grasp the soaking time, generally small shark's fins, soak to the next day early in the morning can be taken out, big shark's fins a little bit longer time. When you pinch the shark's fin, you can remove it when you feel it is a bit soft.

Use a knife to scrape off the whitish layer on the surface to remove the sand. Use scissors to cut off the remaining meat from the fins that are connected to the body of the fish.

Boil the water in a rice cooker, put in the larger, harder-to-burn softened fins first, and later, put in the smaller fins, cover, and cook for about 1 1/2 hours. When the shark's fins are separated, take them out and remove the cartilage from the shark's fins by hand. At this point, the shark's fins are ready.

How to Soak Shark's Fin Home Cooking

Ingredients

Ginger

Dried Shark's Fin

How to Soak Shark's Fin

When you are soaking shark's fins, you should first cut the thin edges of the shark's fins, so as to prevent the sand particles from entering into the shark's fins during the rising of the shark's fins; and then you should soak the shark's fins for 10-12 hours in cold water to make them soften and put them into a pot of boiling water to cook for 1 hour, and then simmer the shark's fins in boiling water until the sand particles are mostly bulging out, then use a scraper to soak them. When most of the bulge, use a spatula to scrape and wash, to remove the sand, such as not clean available in boiling water again.

Next, the shark's fins according to the old hard, soft and tender separation, respectively, into the net leakage, covered with a lid into the pot simmering, so as to avoid rolling the boiling water will be broken shark's fins.

The old hard stew 5 to 6 hours, soft stew 4 to 5 hours. After stewing through, a little cool that is out of the bone and then stewed for 1 to 2 hours. Stewing process should pay attention to check, to all hair through out, wash with water, remove the odor, standby.

Small and tender mixed wings. General wing plate thin and hard. Sand particles are also difficult to remove, it is appropriate to cook more stew, first cut off the wing edge. Into the cover with boiling water bubble. After the water temperature is lowered, change the boiling water and then soak, until you can scrape away the sand particles. Then cut off the wing root, soft and hard to separate. Separate bamboo baskets, into the pot stewed for 3 to 4 hours, a little cooler that is out of the bone to carrion. Stewing should pay attention to check, inside and outside all stew through, before you can take out and wash, standby.

Simple scientific soaking method of shark fins

hair first thin edge of the shark fins cut off, to prevent the rise of the hair when the sand particles into the fins; and then soak in cold water for 10 to 12 hours, so that it softens, and then put into a pot of boiling water to cook for 1 hour, and then simmering in boiling water to most of the sand bulge, scraping the side of the spatula, wash, remove the net sand particles, such as the net can be used to boil the water once again.

Next, the shark's fins according to the old hard, soft and tender separated, respectively, into a bamboo basket, covered with a lid into the pot of stew, so as to avoid the rolling of the boiling water will be the shark's fins broken.

The old hard stew 5 to 6 hours, soft stew 4 to 5 hours. After stewing through, a little cool that is out of the bone and then stewed for 1 to 2 hours. Stewing process should pay attention to check, to all hair through out, wash with water, remove the odor, standby.

Small and tender mixed wings. General wing plate thin and hard. Sand particles are also difficult to remove, it is appropriate to cook more stew, first cut off the wing edge. Into the cover with boiling water bubble. After the water temperature is lowered, change the boiling water and then soak, until you can scrape away the sand particles. Then cut off the wing root, soft and hard to separate. Separate bamboo baskets, into the pot stewed for 3 to 4 hours, a little cooler that is out of the bone to carrion. Stewing should pay attention to check, inside and outside all stew through, before you can take out and wash, standby.

The shark's fin should not be packed with iron, otherwise it will be affected by the chemical change and the yellow spot of the shark's fin, which will affect the quality. The shark's fin should not be soaked in water for too long to avoid odor and deterioration.

How to soak dry shark's fins Dry shark's fin soaking method

1. First of all, prepare a plate of water, because the shape and size of the shark's fins are different, first of all, the thin edge of the shark's fins will be cut off, and then the dry shark's fins immersed in the water, in the process of soaking, the sand on the fins scraped with a knife, and then soak in cold water for 10-12 hours to make it soften, soak, make sure that you diligently change the temperature of the water, and at least 3 times. to avoid deterioration of the shark's fins due to the odor of the water.

2. When the dried shark's fin is softened, put it into a pot of hot water, cook it for an hour, and then simmer it in boiling water until most of the grains of sand bulge, scrape it with a scraper and wash it to clean the grains of sand, such as the net can be used to scald it again with boiling water. When the hand uncovered to move out of the pot, change the water rinse 1 to 2 times, you can cook.

3. Before cooking, the shark's fin should be classified, according to the old hard, soft and tender separated, respectively, covered into the pot stew, to prevent small and tender has been rotten, large and old has not yet been hair through the old hard to stew 5 to 6 hours, soft and tender stew 4 to 5 hours. When simmering shark's fin, you can't use iron pots and copper pots. Because the shark's fin contains sulfur protein, when it meets iron and copper, chemical reaction will occur, generating iron sulfide and so on, which will make the surface of the shark's fin appear black and yellow spots, affecting the quality of the finished product. The best choice is to use a porcelain tank, stainless steel and other utensils to simmer the shark's fin.

4. In the process of simmering the shark's fin, you need to check from time to time, when you see the inside and outside of the shark's fin all simmering, then you can take it out of the wash, standby.

5. Do not use iron containers to hold the shark's fins, otherwise the chemical changes will make the shark's fins appear yellow spots, affecting the quality. The shark's fins should not be immersed in water for too long to avoid odor and deterioration.