★Bird's nest stewed with papaya

The original papaya is cut in half, removed from the capsule, and then stewed with the bird's nest and the water used for soaking the bird's nest, so that the flavor of the papaya penetrates the bird's nest, and then eaten with rock sugar water.

★Dry Fishing for Bird's Nest

First of all, make a rich gravy soup beforehand, then put in the bird's nest to cook with it, and mix it evenly over a gentle fire, and then when the gravy is about to dry up, fish it out, and then eat it. The best gravy is shark's fin soup, or soup made from old hen, pork ribs and other meats.

★Braised Bird's Nest

Also need a pot of rich shark's fin and abalone sauce, preferably boiled until gelatinous (can be used in a pressure cooker to speed up), mixed with bird's nests can be eaten, the texture is relatively greasy.

★Bird's Nest in Juice

Just use a juicer to make your favorite vegetable juice, fruit juice, or dairy products as flavoring, and mix it with the stewed bird's nest. This is the easiest way to eat and one of the best ways to eat bird's nest in summer.

Fruit juice with bird's nest

As mentioned above, using fruit and vegetable juice or milk to flavor the bird's nest is the best way to eat bird's nest in summer. Vegetable juices are readily available, but it's still a case of what to eat and what not to eat.

Master Chen listed the juices that can be used to flavor bird's nest: cantaloupe juice, watermelon juice, orange juice, coconut juice, prune juice, date juice, eggplant juice, ginger juice, celery juice, carrot juice, Chinese cabbage juice, apricot juice, ginkgo juice, orange juice, milk, yogurt and so on. Fruit juices are usually sweetened with sugar or honey to enhance the sweetness.

Do you find that these fruit and vegetable juices are still more fruit juices? Master Chen explained that there are a lot of fruits and vegetables used in making bird's nest juices, and most of them are sweet or tasteless, because fruits and vegetables with fishy, spicy or greater impact on the tastebuds will make the bird's nests soften out of the water and lose their soft and smooth texture. It is better to use single fruits to flavor the fruit juice, while the opposite is true for dairy products, which often require several types of milk to be mixed to increase the milky flavor, preferably with plain milk, three-flower evaporated milk, and AD calcium yogurt. Bird's nest is not supposed to be alone in China, so it can be eaten in a way that adds to the Western way of eating, mixed with jelly, etc., as long as there is no conflict in nutritional composition.

In the summer heat, many people like to put the bird's nest into the refrigerator to freeze and then eat. However, it is important to note that you should not be tempted to soak the bird's nest in cold water or put it in the refrigerator immediately after it is stewed, as this will not only affect the appearance of the bird's nest, but also the texture will be soft. Therefore, it must be cooled naturally.

Bird's nest stewed with rock sugar

Ingredients: 3 grams of bird's nest, 6 grams of wolfberry, 6 grams of cinnamon, 30 grams of rock sugar.

Practice

(1) Soak the bird's nest in water, tweeze off the bird's hair and tear it into strips.

(2) Wash goji berries and cinnamon meat.

(3) Pour the bird's nest, stick stick, cinnamon meat with l bowl of boiling water into the stewing pot, stewing pot with a lid, simmering.

(4)When the water in the pot boils, 'first simmer on medium heat for l hour, add rock sugar and then simmer on low heat for 1 hour.

(5) After stewing, take out and serve after warming.

Effects:Nourish blood, moisturize the lungs and relieve cough.

Indications:Palpitation and insomnia, dizziness.

Notes

Lycium barbarum contains betaine, carotene and many kinds of unsaturated fatty acids, etc., can nourish the blood and nourish the yin, and strengthen the eyesight; cinnamon meat contains tartaric acid, adenine bicarbonate of choline and many kinds of vitamins, can replenish the blood and tranquilize the mind and moisturize the five viscera; rock sugar contains a large amount of sugar and many kinds of trace elements, can replenish the middle and benefit the qi, nourish the stomach and moisturize the lungs. Attention and contraindication lung and stomach cold, diarrhea patients should not take; dampness and heat should not be used; diabetic patients are prohibited.

Bird's Nest Stewed with Bletilla

Basic Ingredients 6 to 9 grams of Bletilla, 6 to 9 grams of bird's nest, water

Bird's Nest Stewed with Bletilla is a nourishing tonic, which is good for tonifying the lungs and nourishing the yin, and stopping coughing and bleeding. It is commonly used to treat tuberculosis hemoptysis, chronic bronchitis in the elderly, emphysema, asthma and other diseases.

Food efficacy

Bletilla, is the tuber of the orchid plant Bletilla. Bitter, sweet and cool in nature, into the lung meridian. Containing starch, glucose, volatile oil, mucilage, mannan and so on. It functions to tonify the lungs and stop bleeding, and is often used to treat coughing up blood in lung disorders. Li Gao, a famous doctor in the Jin Dynasty, said that it can "stop blood in the lungs". Yunnan Materia Medica recorded that it "treats consumptive diseases and lung qi, replenishes lung deficiency, stops coughing, clears consumptive diseases and coughing up blood, and collects lung qi". Modern pharmacological research has proved that Bletilla hyacinthina has hemostatic and weak inhibitory effect on tuberculosis bacillus.

Bird's nest is a nest built by the swiftlet and a variety of bird species of the same genus with saliva or saliva and down and other mixed condensation. It is sweet and flat in nature. It enters the lung, stomach and kidney meridians. It contains protein, sugar, various amino acids, calcium, phosphorus, potassium, sulfur and so on. Functions: nourishing yin and moisturizing dryness, benefiting qi and tonifying the middle. Commonly used in the treatment of deficiency and tubercular infection, cough and phlegm asthma, hemoptysis and hematemesis.

Dosage and Use

Each time, 6 to 9 grams of Bletilla hyacinth and 6 to 9 grams of bird's nest can be used, put them in a tile cup with appropriate amount of water, simmer them under water until very rotten, filter out the dregs, add rock sugar to taste, and simmer them for a few more minutes. Take 1 to 2 times a day.

Bird's nest in coconut milk

Ingredients: bird's nest, fresh coconut milk, fresh milk or evaporated milk three tablespoons each, a little rock sugar.

Method: After soaking the bird's nest, put it into the stewing pot together with other ingredients and simmer for about 40 minutes, then add rock sugar and simmer for another five minutes before serving.

Generally there are a variety of practices; 1 steamed 2 soup 3 braised 4 abalone juice 5 mixed stir-fry 6 stir-fry 7 grilled 8 fried 9 stuffed 10 mixed and so on. No matter what kind of practice will be the abalone for preliminary processing. Specific method; first wash and brush the abalone, do not remove the shell. Boiling water with ginger, cooking wine, salt put abalone boil 5 minutes, fish out can be. If you do soup and then add a little scallion with soup on it. If it is mixed directly sliced and seasoned mix can be, to braised, abalone juice, fried, grilled, fried can be made according to the cooking method can be. If you do scallion oil abalone will be shredded scallions fried in oil and poured on the abalone is good. In short, abalone processing, if you want to make the whole meat do not take down, take down the meat will become smaller, affecting the taste, with the shell to cook and so on after cooking to take the form of meat will be full, generally 500 grams of 10 or less abalone cooking time should not be more than 3 minutes, or to cook for more than 15 minutes. The meat quality will be better. Top soup method: Raw materials: 1 old hen? About 1500 grams of pork 500 grams of pork 500 grams of pork 500 grams of pork ribs 500 grams of Jinhua ham 750 grams of ginger 30 grams of green onion 100 grams of pericarp 15 grams of purified water Method: 1? hen slaughtered and cleaned, remove the internal organs for other purposes, the chicken into the pot of boiling water to blanch the blood water and then fished out; pork pork, pork, pork pork, pork ribs are cleaned, and also into the pot of boiling water to blanch the blood water and then fished out; Jinhua Ham Soak in warm water for about 1 hour, scrape clean and chopped into pieces, into the steaming pot, put on 10 grams of ginger, 30 grams of green onions? All pat broken, into the cage steamed and removed, pick off the ginger and green onions to be used. 2 will be the old hen, pork, pork lean pork, pork ribs, Jinhua ham together into the pad with bamboo grates in the soup pot, and then into the remaining ginger, scallions? Are pat broken, Chen Pi, mixed with pure water, with a large fire after boiling skimming the foam, turn to a small fire simmering for about 24 hours, remove the dregs, cooled with gauze will be filtered through the soup, that is, into. Dried abalone: Dried abalone is fresh abalone made after air-drying, is a seafood when the expensive flavor, which is the best quality of the net abalone in Aomori Prefecture, Japan. Among the dried abalone, the net abalone is the most popular, followed by the Vermillion abalone and the Yoshihama abalone, etc. The dried abalone is suitable to be served whole in a casserole. Dried abalone is suitable for simmering in casserole to preserve its original flavor. Processing method: 1. Soak the abalone in cold water for 48 hours. 2. 2．Soak the abalone in boiling water for one night to allow it to stretch naturally and return to its original shape. 3．Brush the dried abalone all around and remove the sand thoroughly, otherwise it will affect the taste and quality of abalone. 4. Wash the abalone, add water to cover the abalone, and place it in a steamer basket to steam for 10 hours over high heat. 5. Add abalone, hen, pork chops, lard and sugar, ginger and green onions and other materials in a casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat preservation function, so the best results) and then warmed up for one night. 6. The next day, take out, add the original juice, oyster sauce, the whole slow-boiled 1.5 hours, you can taste the excellent taste of fresh abalone. Braised abalone: Characteristics: thick juice, fresh flavor, soft and tender. Ingredients: dried purple abalone, hen, net ham, dried scallops, roasted shark's fin soup, dried scallop soup, sugar, salt, soy sauce, cooking wine, cornstarch, chicken oil and so on. Preparation: dry purple abalone with water, add chicken, ham, dried scallops, simmer for 3 hours, remove the abalone, the original soup over the Luo standby; abalone curved on the knife, and then cut diagonally into half-centimeter-thick slices; 100 grams of simmering abalone broth and kao shark's fin soup, dried scallop soup into the amphorae pot, bring to a boil and then put into the abalone slices, boiling for 10 minutes, add sugar, refined salt, soy sauce, cooking wine and other seasoning, in order to Starch into a thick sauce, add a little chicken oil before leaving the pot. Lean meat abalone soup: Effect: Because Xia Kucao has the role of clearing the liver and eyesight, clearing heat and dispersing knots; lean pork has the role of nourishing yin and tonifying the muscle, coupled with abalone with yin and submerged yang effect, so that the cooking of this "Xia Kucao Lean Meat Boiled Abalone Soup" has the role of calming the liver to extinguish the wind, stopping the headache, and removing the irritability of the liver and intestines hyperactive blood pressure hypertension treatment, is a certain role in the treatment of hypertension. There is a certain role. Raw materials: abalone (with shell) 500 grams, 50 grams of Xia Gu Cao, 20 grams of lean pork. Practice: just pick fresh abalone, abalone shell and abalone meat separation. Abalone shell with water to scrub clean, remove the mud; abalone meat to remove the dirt sticking part, and then wash with water, cut into slices. Together with Xia Gu Cao, lean pork, all into the water has been boiling with fierce fire, change to medium heat, continue to boil for about 3 hours, with a little young salt to taste, you can drink soup with meals and eat meat. Abalone Crane Crow pot horn snail soup Ingredients: 60 grams of dried abalone slices, horn snails six to eight, five quail, 300 grams of lean meat, ginger, two slices. Ingredients: Method: (a) dry abalone slices with water to soak soft, about one hour. (b) When buying conch, ask the seller to knock off the shell and cut off the tail. (c) Rub the conch meat with a little salt and wash it. (d) When buying quail, ask the seller to cut off the internal organs, cut off the legs and wash them. (E) the appropriate amount of water boiling, put down a piece of ginger, abalone slices, horn snails, quail, lean meat into the boil for five minutes, take up and wash. (F) twelve cups of water or the appropriate amount of water into the pot boil roll, put abalone slices, quail, horn snails, lean meat, ginger a boil roll, slow boil three hours and a half, under the salt to taste. Features: Abalone nourishes yin, nourishes the skin and improves eyesight. Snails nourish yin and improve eyesight. Crane Crow nourishes the five viscera, nourishes the vital energy and strengthens the muscles and bones. Oyster Royal Jade Abalone Cuisine Taste Salty Freshness Involved Ingredients Fish Vegetables Characteristics Konjac Roasted Duck is made of konjac and duck roasted. The color of the dish is red, the konjac is soft and delicate, the duck meat is fat and crispy, the taste is salty with freshness, spicy and fragrant. Konjac, because of its toxicity, must first be boiled in lime water before eating. Poisoning and then into a gourmet raw materials, is the Sichuan people of China's food a major contribution. And it is made of konjac roast duck, is the konjac dish in the boutique. Ingredients South Africa, Australia, dry abalone (2-5 heads) 1, vegetable gall bladder or vegetable heart 6 two, 1 tablespoon of wine, 1 teaspoon of cornstarch Seasoning 1) Stir-fried seasonal vegetables juice: two tablespoons of stock, half a teaspoon of salt, a little wine 2) abalone juice: six ounces of stock, oyster sauce, a tablespoon of production process 1) the use of boiled ripe abalone, a sliced (boiled ripe abalone with the same practice of "oyster abalone") 2) Boiled ripe abalone a practice with "Oyster king abalone ") 2) vegetable gallbladder or vegetable heart, blanch and drain. Boil one tablespoon of oil, vegetable gall bladder or vegetable heart into the stir-fry until just cooked, under the sauce, stir-fry on the plate. (3) Red-hot wok, add a tablespoon of oil, Zhan wine and add the sauce, add abalone, sauce rolled buried gravy, on the vegetable side. American ginseng abalone raw fish soup Ingredients: American ginseng 20 grams sliced, 60 grams of dried abalone slices, a raw fish weighing about 380 grams, 300 grams of pork, red dates 10 pitted, ginger. Ingredients: Seasoning: salt to taste. Method: (a) American ginseng, red dates clean. (B) dry abalone slices with water soaked for about an hour. (C) the appropriate amount of water boil roll, put down a piece of ginger, under the dry abalone slices, pork show five minutes to cook and wash. (D) Wash and dry the raw fish. (E) Heat a wok, add 1 tablespoon of oil and fry the raw fish until both sides are light brown. (F) Add 12 cups of water or an appropriate amount of water into the pot and bring to a boil. Add raw fish, American ginseng, pork gristle, dried abalone slices and red dates and bring to a boil, simmer for three and a half hours. Characteristics: American ginseng is good for blood, spleen and lung. Raw fish is good for skin growth. Abalone nourishes and moistens the dryness, brightens the eyes. Red dates nourish the spleen, harmonize the stomach, benefit the vital energy and promote the production of body fluid. Oyster Abalone (original) Cuisine Taste Freshness Ingredients Fish Chicken Characteristics Konjac Roasted Duck is made of konjac and roasted duck. The dish is red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty with freshness, spicy and fragrant. Konjac, because of its toxicity, must first be boiled in lime water before eating. Poisoning and then into a gourmet raw materials, is the Sichuan people of China's food a major contribution. And made of konjac roast duck, is the konjac dish in the fine. Ingredients 1 catty South African, Australian, Middle Eastern or Japanese abalone (8-10 heads or 12-15 heads), 2 catty pork belly, 1-2 old chickens (chopped), 1-2 onions (sliced), 2 red onions (patted), 2 tbsps, 2 soups, 1 bamboo mat Seasoning: 2 tbsps oyster sauce, 2 tbsps shaoxing wine, dark soy sauce 1) Boil a pot of water, put down the subdivided old chickens and pork belly to mop up the water, and then fish them out. Remove from the water and set aside. 2) Prepare a heavy-bottomed wok, put down the bamboo mat, then put down the dried abalone, chicken and pork belly in turn. 3) Heat a wok with oil, sauté the onion and spring onion, add the oyster sauce and Chinese broth, bring to a boil over high heat, eddy the wine and then pour it into the wok. 4) Simmer all ingredients for 8-9 hours (make sure the soup is soaked to the top of the abalone, and don't pick up the lid of the pot while it is simmering). If the abalone is not smooth enough, simmer again until the abalone is smooth. To test whether the abalone is smooth, you can insert a toothpick into the abalone, if it is easy to insert, it is smooth enough. 5) Pour out the baked ingredients, pick out the abalone and place on a plate; strain the soup and return to the wok, add a little cornstarch water to thicken the sauce, and then add a little dark soy sauce to correct the color. Finally, pour the gravy over the abalone and serve. Braised Live Abalone Ingredients: live abalone; Ingredients: old chicken, old duck, spine, ham, green onion, ginger; Seasonings: abalone sauce, broth, chicken juice, chicken powder, sesame oil, salt, chicken oil, wet starch. Practice: live abalone slaughtered to remove internal organs, leaving the meat with a toothbrush to brush clean, clean, take the bottom of the casserole pad chicken, duck bone block plus soup, the top will be clean abalone set up to the water did not exceed the abalone shall prevail, medium-high heat to boil, simmering on a small fire for 8-9 hours can be simmered through the taste of abalone on a plate; the other pot plus the soup, add seasonings, adjust the taste. Shark's Fin in Casserole

Information

Water-raised shark's fin 500g Ham 25g

Water-raised slices of yucca 20g Water-raised shiitake mushrooms 20g

Cabbage 15g Chicken broth 1,000g Broth 150g

Preparation

1. Cut slices of Ham and slices of yucca, and tear shiitake mushrooms into small pieces.

2. Put the shark's fins into cold water and boil them in a bowl.

3: When the oil in the casserole is 80% hot, add shredded scallions, ginger, chicken broth and seasonings, then boil and pour into the bowl of shark's fins, then steam over high heat until it is 80% rotten.

4, with shredded scallions, ginger, choking the pot, put the broth, seasonings and shark's fins, boiled and poured into the casserole dish, transferred to a gentle fire stew for 20 minutes, put the oil on the heart of the vegetable can be.

Scrambled Eggs with Shark's Fin and Rose

6 eggs, 100 grams of hairy shark's fin, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of soybean oil, 5 grams of white pepper, 10 grams of green onion.

, eggs into a bowl and stir well, rose flowers, wash, put into the eggs, add salt, white pepper. 2, shark's fins torn by hand, put into the eggs with chopsticks and stir well. 3, frying pan on the fire add oil, burn to eight mature add eggs scrambled can be.

4, cucumber, tomatoes around the edge can be.

Saffron ginseng steamed shark's fin

Recipe: 6 grams of saffron ginseng 6 grams of peach kernel 3 grams of chuanxiong 4 grams of shark's fin 50 grams of vegetables 100 grams of ham 50 grams of Shaojiu 10 grams of scallions 10 grams of ginger 5 grams of salt 5 grams

Production: 1. saffron, ginseng, peach kernel, chuanxiong were washed, put into the steamer cup, add 50 milliliters of water, steam for 1 hour, remove the slag, leave the liquid To be used.

2. Shark's fins hair through, torn into silk. Ham slices, vegetable gall bladder washed, cut 4 cm long section, ginger pat loose, green onion cut into sections.

3. The medicine juice, shark's fin, Shaoxing wine, ginger, green onion, salt, vegetable gall bladder, ham meat with the steam cup, and then add 100 ml of chicken broth.

4. Steam the cup in a steamer basket, the atmosphere with the fire steam 30 minutes into.

Eating method: 2 times a day, each time to take half, a day to serve, with meals or single service

Braised shark's fin

Main ingredients: 1000 grams of shark's fins, 200 grams of water hoof tendons, 15 grams of water flour gravy

Seasoning: 10 grams of salt, 10 grams of cooking wine, soy sauce 5 grams of monosodium glutamate (MSG) 1.5 grams of soybean oil 125 grams of oil, 300 grams of white broth

1, will be initially processed shark fins torn into batches, hoof tendon sliced open, chopped through with a knife cut into Buddha's hand, respectively, in the open soup to kill a little bit, drain the water.

2, the pot on a high flame, add 50 grams of oil, oil hot, add white soup, put the hoof tendons, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate and broth firing. To the dish to taste, hooked into the running water gravy, served in a bowl.

3, the pot brush, and then put on the fire, add 75 grams of oil, oil hot, add white soup, into the shark's fin, will be under the rest of the salt water, cooking wine, soy sauce, monosodium glutamate and white soup to join together, the soup boiled, hooked into the running gravy, to be thickened, sheng in the burned hoof tendon.

Scallop and shark's fin

Raw materials

300 grams of shark's fin, 100 grams of dried scallops, red and green cherries, ham slices,

Method

The shark's fin is blanched in boiling water, and then chicken broth, and then take out the flavor, and then put it in a bowl, on the top of the ham, pork knuckles, chicken, duck pieces, decanting the original juice, turn the buckle in the center of the plate.

Dried scallops under the chicken broth blanch a little fished out, with red and green cherries, yards around the shark's fins, the original juice filtered off the impurities boil, hook thin owed to pour on the shark's fins that is.

Coconut cup stewed abalone shark's fin

Palm bead bamboo fungus shark's fin

Tianma chicken pot shark's fin

Crab bucket shark's fin

Fish mousse shark's fin

Crystal shark's fin

Shark's fin pot

Main ingredient: 1 old hen, 150 grams of shark's fin, 1 pig's foot, 500 grams of pork rind, 100 grams of shredded ham.

Accessories: 10g of salt, 10ml each of soy sauce and sesame oil, 100ml of chicken fat, 100ml of cooking wine, 3g of pepper, 15g each of coriander, ginger and green onion.

Method: 1. Shark's fins soaked and washed to remove impurities. Add ginger, green onions, cooking wine in boiling water, shark fins blanch, drained, put into a bag and tied. 2. hen slaughtered and cleaned, remove viscera, feet and claws and tail shame, and pig feet, pig skin together with boiling water to fly away from the blood and filth. 3. With bamboo product pad pot bottom, put down the old hen, pork skin, pig feet, shark's fin, ginger, coriander head section, add the right amount of boiling water, with the fire pot 5 to 6 hours, until the shark's fins are cooked and soft so far. 4. Fish up the shark's fin, remove the old hen, pig's feet, pig skin. Strain the original juice to remove impurities, put the shark's fin, add salt, soy sauce and chicken oil, and thicken the soup with starch. 5. Season with sesame oil, pepper, shredded ham and cilantro, ready to eat.

Stewed Shark's Fin

Ingredients:

Water-raised yellow shark's fin 1750g Duck 750g Old hen 3000g Sugar 15g Dried scallop 245g Sauvignon 25g Cooked ham 250g Shallot 250g Salt 15g Ginger 50g

Production:

1. Place the shark's fins on the bamboo grates in a neat yard.

2. Soak the dried scallops in warm water, remove the hard tendons on the sides with a knife, wash off the surface sediment, put them in a bowl, add the right amount of water, steam them in a cage and take them out for use.

3. 5 grams of ham meat cut into fine powder, to be used; 45 grams of ham meat cut into thin slices, to be used.

4. two hens, a duck slaughtered depilated, split by the back, pull out the viscera, wash the blood with water, to be used.

5. The chicken fins with bamboo grates into the pot, the cleaned chicken and duck on the other prepared bamboo grates, and then pressed on the top of the fins, the scallions and ginger slices are also placed in the pot, injected into the pot of water, boiled over high heat, decanting the water, remove the scallions and ginger slices, in order to remove the smell of blood.

6. Inject 4000 grams of water into the pot, put 45 grams of ham meat slices and steamed dried scallops, cook over high heat for 15 minutes, skim the foam, and then simmer over low heat to lean on the fire for about 6 hours. At this time, the fire, the first chicken, duck, ham, dried scallops pick out, pick the net chicken, duck crumbs, take out the shark's fin (along with bamboo grates).

7. Stewing fire by the shark's fin of thick sweat into the stir frying pot, hot, and then the shark's fin (along with the bamboo grates) into the stir frying pot, cook for about an hour. Then add the broth and dried scallop soup, boil with fire, put chicken oil, sugar, salt, stew for 2~3 minutes, make it taste, take out and put it in a flat plate, turn the shark's fins in another plate; put the pot of shark's fin thick soup into a small amount of water starch, collect the thick juice. At this time, pour the thick method on top of the shark's fins, sprinkle with chopped ham, that is done.

Note:

1. Choose the whole yellow shark's fins.

2. Repeatedly out of the water water fishy flavor.

3. Simmer on low heat, usually 6 to 7 hours. One is the flavor, the second is the shark's fin soft and not scattered.

4. The water should be added to the full once, and it is not advisable to add water and soup in the middle. Due to the stewing fire rely on a long time, the last seasoning

Dry roasted shark fin

Materials: dry shark fins (500 grams), chicken broth (appropriate amount), lard (125 grams), wet diamond powder (32.5 grams), monosodium glutamate (4 grams), sugar (3 grams), green onion (7.5 grams), ginger (7.5 grams), yellow wine (7.5 grams), chicken fat (7.5 grams), soy sauce (4 grams), salt (4 grams), pepper (4 grams). (4 grams), pepper (a little)

Method: First, dry shark's fins with water, put on a small fire stew for four hours to pick up, wipe off the sand on the surface of the fins, and then immersed in boiling water, stewed with the fire for four hours, the fins can be hair through, fish out and remove the bones, put into a pot of high-fire, and then add water (no more than the shark's fins), onions and ginger, wine, stewed with the fire through the original broth poured out so that even the replacement of even the stew for the fourth or fifth, the sharks fishy smell can go! Clean. Then use gauze to wrap the shark's fin, put in chicken soup stew (chicken soup should be no more than the shark's fin). Second, take away the package, still put the shark's fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and other seasoning, and finally under the diamond

powder, burned to the juice is dry, and then drop a little chicken oil that is good. Taste fresh and crisp, quite expensive, has always been listed as one of the delicacies.

Shark's fin in casserole

Raw materials:

500 grams of shark's fin in water, 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

Methods:

Ham and yucca slices are sliced, and the shiitake mushrooms are torn into small pieces. Shark's fins put in cool water with light heat and fished into a bowl. When the oil in the casserole is 80% hot, put onion, ginger, chicken broth and seasonings

, boil and pour into the bowl of shark's fins, and steam with high fire until 80% rotten. Choke the pot with shredded green onion and ginger, put the broth, seasonings and shark fins, boil and pour into the casserole, move to a slight fire and stew for 20 minutes, put on the heart of greens can be.