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7 Delicious Ways to Make Shark's Fin

In terms of containing protein, the quality of protein in shark's fin is no better than egg and meat, it contains incomplete protein; and in terms of unsaturated fat, shark's fin is the same as common sea fish, and does not have any special value. So, do you know how to make shark's fin delicious? Below I will introduce you to 7 delicious ways to make shark's fin.

1. Matsutake Mushroom Braised Shark's Fin How to Make

Ingredients:

Yik Kee Instant Chinese Shark's Fin 300 grams, 60 grams of Matsutake Mushroom, 4 gallons of vegetables, a little bit of Jinba Chicken Bouillon, Yixianin, and salt each

Seasonings: (1) salt, monosodium glutamate, yellow wine, pepper, water starch, salad oil, moderate. (2) salt, monosodium glutamate, sugar, sesame oil, pepper, salad oil, moderate amount.

1. Instant sea tiger wings steamed soft, cooled, drained; silver sprouts blanched.

2. Egg yolk seasoning, add seasoning (1) scrambled, chopped.

3. Crushed scallops evaporated, torn into shreds, deep-fried until golden brown.

4. Ingredients plus seasoning (2) together fried to taste.

2. Braised Big Chop Shark's Fin

Main Ingredients :Yik Kee Instant Big Chop Shark's Fin,

Ingredients :Vegetable gall bladder, ham slices, silver teeth, stock, pepper, sesame oil a little

Method :Old chicken, ham, stock, pork rinds, dollar shellfish, shaoxing wine, etc. with an open fire grill stewed for about 3 - 5 hours before adding the Yik Kee Then add Yikki's Big Chop Shark's Fin with seasoning and simmer for a few minutes before serving.

Characteristics :

Original flavor, delicious taste, not greasy, is a high-grade dishes

3. Hawaiian papaya stewed big green shark's fin needle the recipe

Main ingredients: Yikki instant big green shark's fin 100 grams, Hawaiian papaya 1 100 grams, 1 Hawaiian papaya, top soup (with pork ribs, lean meat, dried scallops, etc. boiled) moderate amount.

Seasonings: salt, monosodium glutamate, chicken powder.

Preparation:

1. papaya horizontally, from the upper 1/3 of the cut into two, remove the seeds and dig the flesh.

2. simmered shark's fin into the papaya, the top soup seasoning poured, simmer for 20 minutes, can be. Characteristics: light and refreshing, with the unique sweet flavor of papaya.

4. Signature Chicken Boiled Shark's Fin Practice

Main Ingredients: 800 grams of chicken, 100 grams of Yikki Instant Shark's Fin

Seasoning: 4 grams of salt, 3 grams of monosodium glutamate (MSG), 10 grams of wine, 20 grams of green onions, 10 grams of ginger,

1. Steam the row of shark's fins in a cage for 5 minutes, clamp the shark's fins with a bamboo clip, put them into the soup and simmer for 20 minutes, rinse with cool water and repeat 2 times to remove the fishy flavor.

2. Slaughter and de-feather the chicken and wash it.

3. Put the chicken into the pot, add shark fins, scallions, ginger, salt, cooking wine, broth, slow fire simmer for 2 hours, add monosodium glutamate that is.

5. Crab powder big abalone wings practice

Raw materials:

2 hairy crabs (150 grams / only, female), ready-to-eat abalone wings 100 grams,

Seasoning:

Salt, monosodium glutamate (MSG), yellow wine, sesame oil, broth, cornstarch.

Preparation:

Steamed hairy crabs, remove the meat (foot meat is not used), shark's fins simmering through the soup to be used; put a little sesame oil in the pot, plus soup, salt, monosodium glutamate and crabmeat boiling, thickening with cornstarch and water, and then the shark's fins drained of water into the boiling gravy and mix well, dripping sesame oil can be put into the shark's fin cup.

Characteristics:

The taste is smooth and glutinous, rich in nutrients.

6.Scallion roasted South American ginseng Method

Ingredients

Yik Kee instant South American ginseng (400 grams), Beijing green onion (250 grams), ginger rice (10 grams), yellow wine (25 grams), sugar color (20 grams), salt, soy sauce, monosodium glutamate (MSG), diamond powder (30 grams), Chicken oil (12.5 g), sesame oil (8 g), broth (100 g).

Production process

1, the South American ginseng into the pot of boiling water for about two minutes and then removed, press the water dry; green onion with hot lard pan fried to golden brown.

2, another lard, ginger rice chili pot. Sea cucumber into the pot, stir fry about three minutes, add wine, soy sauce, monosodium glutamate, broth, sugar color and fried scallion, stir fry about two minutes with warm fire, and then turn the fire, under the wet diamond powder thickening thickening, pouring chicken oil, sesame oil is good.

7. Tanfu stewed sea tiger shark's fin practice

main ingredients: Yiji instant sea tiger's fin 300 grams, duck 1000 grams, 2000 grams of hen

auxiliary ingredients: 10 grams of sugar, 50 grams of dried scallops, Shaojiao 25 grams of cooked ham 50 grams, green onions 100 grams, 15 grams of refined salt, 50 grams of ginger

Production:

1) the shark's fins neatly stacked on bamboo grates;

2) the dried scallops with warm water, soaked, with a knife to remove the hard tendons of the sides, wash off the surface sediment, into a bowl, add the right amount of water, steamed through the cage, removed for use;

3) 5 grams of ham meat finely chopped, to be used. 45 grams of ham meat cut into thin slices, to be used;

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

5) shark's fins together with bamboo grates into the pot, will be cleaned chickens and ducks on the other preparation of bamboo grates, and then pressed in the top of the shark's fins, will be placed on the onion ginger also put in the pot, injected with water, with a large fire after boiling, decanting water, remove the onion ginger slices, in order to remove the smell of blood;

6) injected into the pot of 4,000 grams of water, put 45 grams of ham and steamed dried scallops, with a large fire to cook for 15 minutes, skimming the foam, and then simmering fire leaning on a small fire for about 3 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 fins (along with the bamboo grates);

7) will be Stewing fire by the shark's fin of thick sweat into the stirring pot, burning hot, and then the shark's fin (along with the bamboo grates) into the stirring pot, cook for about an hour; then add the broth and dried scallop soup, with the fire to boil, put the chicken oil, sugar, salt, stewed for 2 to 3 minutes, so that it is flavored, take out on a flat plate, the shark's fins turned on another plate; the pot of shark's fin broth into a small amount of water starch, into the thick juice, then, the thick method poured on the shark's fins The first thing you need to do is to put a little water starch in the pot and collect it into a thick sauce.

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