The cooking method of shark's fin Source: The shark's fin cooking collected by this website has traditional restrictions in Cantonese cuisine. The best group of wings is the best wrapped wings, mostly braised in brown sauce, with shredded cloud legs and fried silver buds, which are crisp and smooth, and included in the Manchu-Han banquet. Besides braising in soy sauce, stewed soup is most suitable for wrapping wings. Famous dishes include stewed wings in chicken soup, stewed wings in cabbage and so on. There are various ways to eat wings with different flavors, such as roasting, stewing and stewing soup, which are delicious and unique. The ingredients are chicken, glutinous rice, glutinous rice, bird's nest and other precious medicinal materials. The dishes are: original stew. Without one, shark fin can't have a good taste. The cooking of shark fin can be roughly divided into two processes: shark fin wet hair. To cook dried shark fin products into shark fin dishes, first, dried shark fin must be wet. Wet hair of shark fin includes two processes: soaking and boiling. In the process of boiling, it also includes deboning and beer water. Soak shark's fin: the soaking methods of round wing, wrapped wing and scattered wing are different. Because the wings are thick and hard, thick and rich in wing membranes, the soaking time is the longest, which often takes more than two days. The soaking time of the slightly soft fins is also 1-2 days, while the fins used to spread the wings are soft and thin, and the soaking time is enough for half a day. Braised shark's fin: After shark's fin is soaked, the fish remains soft and big, but it still needs to be cooked and ground with water. The wing needle is wrapped by the wing membrane, so it is necessary to clamp and bind the shark fin with bamboo shoots to prevent the shark fin from being slightly rotten and out of shape, while it is simpler to spread the wings. Just put the soaked shark fin in water and heat it. 1. Shark fin deboning: When the shark fin is cooked, the wing bones should be removed. When the wing and wing bones are cooked to a certain extent, they can be taken out of the pot, soaked in water, and the wing bones should be carefully removed. The wing needles will naturally be connected by the wing membrane to form a row, and the ultra-pan can be put into the basket to take out the wing bones. Although the wings of the regiment and the wings of the bag are boneless, the essence of the wing needle is still hard, and it still needs enough heat to cook the hair. It takes about 6-8 hours to cook shark fin for 2-3 times. Every time, it is necessary to change the quality of the wing group and the wing coating glue, so that the glue contained in the water in the pot gradually becomes thinner and the wing needle is easy to wind. On the other hand, it takes about 5-6 hours to cook the loose wings until they are soft and straight, without changing water. 2. Degumming with beer water: After the shark fin is cooked, its own colloid has not been completely removed, but to make the shark fin fresh and non-sticky, it is necessary to degum it with beer water. After this treatment, the color of shark fin becomes yellowish, clean and bright, crystal clear and transparent. So far, after these processes, shark fin is basically wet, good. Cooking of shark fin (1) The fishy smell of shark fin is very strong, although it still exists after wet hair. Therefore, before cooking, you must boil water to remove the fishy smell, simmer with ginger and onion and wine, while ginger water wraps its wings. (2) The scattered-wing needle is bifurcated and can be directly boiled in water. The method is to stir-fry ginger and onion, then praise the kitchen wine, add water and get rid of the fishy smell of shark's fin. (3) wings are grouped and wrapped in rows. In order to avoid rolling the shark's fin until it is rotten, tie it firmly with a bamboo pole, put ginger slices in the shark's fin, and roll it slowly with clear water to remove the fishy smell. After the shark's fin is deodorized, it can be officially cooked. The first step is to taste shark's fin. Taste: The needles are thick and the periosteum is thick. You need to add ingredients when cooking, so that the taste can be fresh and sweet. The general practice is to choose old chicken, meat, cloud legs, seasonings and soup, and cook them with chicken wings to let them absorb the umami flavor of the ingredients. Wrapping wings is not as expensive as wrapping wings. You can also buckle wings with soup and French ingredients until they are delicious. To spread the wings and taste, just add the soup and seasoning and roll the boat.
Ingredients of Zhenhai shark fin porridge: shark fin ingredients: polished rice, refined chicken soup, chicken essence, refined salt, monosodium glutamate, pepper and celery. Methods: (1) Take 500 grams of fine shark fin and make shark fin needle with shark fin water for later use. (2) Chicken essence 1 money, monosodium glutamate 0.5 money, refined salt 1 money, a little pepper, not a little celery. (3) Take 150g top-grade rice, wash it, add a proper amount of top-grade chicken soup, put it in a casserole with shark's fin and boil it with strong fire, then cook it with slow fire until the porridge wings are palatable, and add seasonings to serve. Features: fragrant smell, soft and smooth taste, comfortable throat and soul-stirring nutritional value: It contains 18 amino acids necessary for human body, rich in protein and trace elements, and has the functions of invigorating spleen, stimulating appetite, strengthening tendons and bones, promoting fluid production and benefiting blood. Main ingredients of braised shark's fin: water-made shark's fin1000g, water-made beef tendon 200g, gouache15g seasoning: salt. 5g soy sauce, monosodium glutamate 1.5g, dayou 125g, and 300g white soup. Tear the preliminarily processed shark's fin in batches, slice the tendon, cut it thoroughly with a knife and cut it into fingered citron, then slaughter it in boiling soup and drain the water. 2, put the pot on high fire, add 50 grams of oil, oil heat, add white soup, add tendons, add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to burn. After the dish is tasty, hook it into running water and put it in a bowl. 3. Brush the pot clean, then put it on a high fire, add 75g of big oil, white soup, shark's fin, add the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, boil the soup, hook it into running water, and put it on the cooked tendons when the juice is thick. Yao Zhu shark's fin raw material water hair shark's fin 300 g scallop 100 g red and green cherry appropriate ham slices appropriate shark's fin preparation method is appropriate, blanch with boiling water, then season with chicken soup, then take it out and put it in a bowl, put ham, pork elbow, 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.
Ingredients for dry grilled shark's fin: dry shark's fin (500g), chicken soup (proper amount), lard (125g), wet water chestnut (32.5g), monosodium glutamate (4g), sugar (3g), chopped green onion (7.5g), ginger (7.5g) and yellow wine (7.5g). Wipe off the sand on the surface of the wings, then soak them in boiling water and stew them for four hours with low fire to let the wings fully develop. Take it out, remove the bones, put it in a hot pot, add water (excluding shark's fin), onion ginger and wine, stew thoroughly with slow fire, pour out the original soup, and stew for four or five times continuously to remove the fishy smell of shark's fin. 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. The juice is dry, add a little chicken oil. Delicious, crisp and valuable, it has always been listed as one of the delicacies. Shark's fin in casserole raw material: 500g ham, 25g water-soaked magnolia slices, 20g water-soaked mushrooms, 20g Chinese cabbage 1 5g chicken soup1000g clear soup150g preparation method1,turkey legs and magnolia slices, and the mushrooms are shredded into small pieces. 2. Put the shark fin in cold water, remove it with low fire and put it in a bowl. 3. When the oil in the casserole is 80% hot, add shredded onion and Jiang Mo, add chicken soup and seasoning, bring to a boil, pour into a bowl with shark's fin, and steam over high fire until it is 80% rotten. 4. Choke the pot with shredded onion and Jiang Mo, put clear soup, seasoning and shark's fin, bring to a boil, pour into a casserole, simmer for 20 minutes, and put it on the rape heart. 6 scrambled eggs with rose shark fin, shark fin 100g, 5 roses, 2 cucumbers, 3 tomatoes, 8g salt, 20g oil, 5g white pepper, and chopped green onion 10g. Exercise 1. Beat the eggs into a bowl, wash the roses, put them into 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. Formula of steamed shark's fin with safflower and salvia miltiorrhiza: 6g of safflower, 6g of peach kernel, 3g of Ligusticum chuanxiong, 4g of shark's fin, 50g of cabbage gall, 50g of ham100g, 50g of Shaoxing wine, 5g of onion10g, 5g of ginger and 5g of salt. Compilation: 1. Wash Carthami Flos, Saviae Miltiorrhizae Radix, Semen Persicae and Rhizoma Chuanxiong respectively, put them in a steaming cup, add 50 ml of water, and steam them in a cage. 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 one day later, twice a day. Take with meals or alone. Ingredients: Shuifa shark fin1000g, Shuifa beef tendon 200g, gouache15g. Seasoning: salt 10g, cooking wine 65438. White soup 300g: 1. Tear the preliminarily processed shark fins in batches, cut the ribs, cut them into the shape of fingered citron with a knife, slaughter them in the cooked soup, and drain the water. 2, put the pot on high fire, add 50 grams of oil, oil heat, add white soup, add tendons, add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to burn. After the dish is tasty, hook it into running water and put it in a bowl. 3. Brush the pot clean, then put it on a high fire, add 75g of big oil, white soup, shark's fin, add the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, boil the soup, hook it into running water, and put it on the cooked tendons when the juice is thick. Yao Zhu shark's fin raw material water hair shark's fin 300 g scallop 100 g red and green cherry appropriate ham slices appropriate shark's fin preparation method is appropriate, blanch with boiling water, then season with chicken soup, then take it out and put it in a bowl, put ham, pork elbow, 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. Ingredients of shark fin old chicken pot: old hen 1, dried shark fin 150g, pig's feet 1, pigskin 500g and shredded ham 100g. 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. Ingredients for braised shark's fin: yellow shark's fin >> 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's 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 into the wok, heat it, then put the shark's fin (together with bamboo grates) into 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. Note: 1. Choose all yellow shark's fin, which is Luzon's wing. 2. Repeated fishy smell of water. 3. Simmer on low fire, usually 6 to 7 hours. First, it tastes delicious, and second, the shark fin is soft and rotten. 4. Water should be added at one time, and it is not advisable to add water or soup in the middle. Because it takes a long time to simmer before seasoning.