Question 2: How to make dried sharks delicious? There are two ways to eat, depending on your taste.
The first type: directly cut into shark strips, stir-fry ginger and garlic, put them in a small dish and steam them in a steamer, or put the small dish on cooked rice, and the shark meat will be cooked when the rice is cooked.
The second type: stir-fry shark meat with ginger and garlic, and then stew it in chicken soup. It is delicious.
Question 3: A complete list of shark dry practices and how to eat good ingredients.
condiments
Dried shark
400 grams
Braised pork
300 grams
condiments
oil
Proper amount
salt
Proper amount
chicken essence
Proper amount
refined sugar
Proper amount
dark soy sauce
Proper amount
energy
Proper amount
Small onion
Proper amount
step
1. Soak the shark in hot water for 5 minutes, then pick it up and scrape the sand off the shark skin with a knife. Soak for another 30 minutes
Cut into small pieces
3. Braised pork cooked in the refrigerator
Wash ginger and shallots.
5. Cut them all into pieces
6. Preheat the oil in the pot. Add ginger and shallots and stir-fry until fragrant.
7. Pour in the dried shark, sprinkle with salt, sugar and chicken essence and stir fry.
8. Pour in the right amount of cooking wine and soy sauce
9. Add the right amount of water
10. Cover the pot, bring it to a boil, and simmer for 5 minutes.
1 1. Pour in the cooked braised pork and bring to a boil.
12. The hot shark stew is served.
skill
When the shark is dry, you must sand it first, otherwise it will be like chewing sand in your mouth.
Sauté ed shark with onion
Dried shark
Ingredients: 250g of dried shark and 50g of onion.
Ingredients: garlic 10g
Seasoning: chicken essence, salt and peanut oil.
Specific practices:
1. Soak the shark in warm water for 5 minutes, then pick it up and scrape the sand off the shark skin with a knife.
2. Cut the shark into strips.
3. Heat the wok, add peanut oil, stir-fry the ingredients until fragrant, then add the dried shark, stir-fry until 90% ripe, add grapes and seasonings, and continue to stir-fry until cooked.
Question 4: How to make dried shark meat delicious? Boiled fish practice 1: 1. Buy carp and cut it into fillets.
2. Season the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).
3. Boil a little water, add the fish fillets and cook them (80% is enough), and take them out immediately. Pot, no water.
4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.
Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.
6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger. Boiled fish practice 2: Ingredients: bean sprouts, or your favorite vegetables.
Seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end lightly, don't cut it), and onion.
Douban (or chopped pepper), Zanthoxylum bungeanum, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar and cooking oil: raw flour, cooking wine, a little salt and protein.
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Eat! ! note:
1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.
Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.
3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.
4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.
The method is as follows: raw material preparation: carp, prickly ash noodles, prickly ash, chili noodles, chili (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably peanut oil is not used), and cooking wine utensils preparation: knife (sharp knife), pot (iron pot) and basin (deep basin) opening: 1 2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. For refreshing taste, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes. 3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use. 4. put a lot of oil in the pot (LD is very distressed). When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out. 5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the chilies are deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.
The easiest way to cook fish! I ate boiled fish outside the other day and let it go ... >>
Question 5: How to cook vinegar steamed sharks after they are air-dried?
Ingredients: 250g dried shark.
Ingredients: garlic 10g
Seasoning: chicken essence, salt, vinegar, peanut oil.
Specific practices:
1. Soak the shark in warm water for 5 minutes, then pick it up and scrape the sand off the shark skin with a knife.
2. Cut the shark into strips and put it in a plate.
3. Then, add ingredients and seasonings, and steam them in water.
Sauté ed shark with onion
Ingredients: 250g of dried shark and 50g of onion.
Ingredients: garlic 10g
Seasoning: chicken essence, salt and peanut oil.
Specific practices:
1. Soak the shark in warm water for 5 minutes, then pick it up and scrape the sand off the shark skin with a knife.
2. Cut the shark into strips.
3. Heat the wok, add peanut oil, stir-fry the ingredients until fragrant, then add the dried shark, stir-fry until 90% ripe, add grapes and seasonings, and continue to stir-fry until cooked.
Dried sharks can also be used to cook soup.
Shark eggplant praise
Sharks are washed and chopped into small pieces, and eggplant is peeled and cut into pieces.
Put oil in the pan, add garlic, ginger and shark pieces, stir-fry until fragrant, then pour into the casserole, add oyster sauce, chicken essence and cooking wine, mix well with eggplant (without salt), cook until eggplant is cooked, then add some chopped green onion and drizzle with sesame oil.
Practice of Shuiqixing Pill
Ingredients: shark meat (200g), pork leg meat (75g), shrimp (40g), celery powder (a little), pepper, salt, horseshoe powder (75g), sesame oil (20g) and clear soup (700g).
manufacturing process
1. Chop the fish into mud with the back of a knife, the finer the better. Chopping is fast and slow in summer, because the friction between the knife and the chopping board produces heat, which is easy to spoil the fish After chopping, add water (about 30 grams) and stir well, then add salt (30 grams) and continue stirring until the fish bubbles rise.
2. Peel the pork leg, remove the tendons, mix it with shrimp, chop it into fine powder, add a little salt and mix well.
3. Squeeze the fish paste from the thumb and forefinger with your left hand, and then put a little minced meat and shrimp into the fish ball with your right hand. In this way, each one is wrapped and boiled in a clear water pot (about ten minutes).
4. In another dry pot, pour the clear soup (add a little salt), then remove the fish balls from the clear water pot, put them in the clear soup pot to boil, then scoop the soup with fish balls into the soup bowl, sprinkle celery and pepper, and sprinkle with sesame oil.
Question 6: How to cook small dried sand fish should be scalded with boiling water, because there is sand on the shark skin, then washed off while it is hot and fried again. You can also steam some water for 2-3 hours, because it is not only clean, but also tender. Put some oil in the pot, and if you like, you can put some spices such as ginger and garlic. I think shark meat is particularly delicious, so ginger and garlic are generally not seasoned except for a little pickled pepper.
Steamed shark with vinegar
Ingredients: 250g dried shark.
Ingredients: garlic 10g
Seasoning: chicken essence, salt, vinegar, peanut oil.
Specific practices:
1. Soak the shark in warm water for 5 minutes, then pick it up and scrape the sand off the shark skin with a knife.
2. Cut the shark into strips and put it in a plate.
3. Then, add ingredients and seasonings, and steam them in water.
Sauté ed shark with onion
Ingredients: 250g of dried shark and 50g of onion.
Ingredients: garlic 10g
Seasoning: chicken essence, salt and peanut oil.
Specific practices:
1. Soak the shark in warm water for 5 minutes, then pick it up and scrape the sand off the shark skin with a knife.
2. Cut the shark into strips.
3. Heat the wok, add peanut oil, stir-fry the ingredients until fragrant, then add the dried shark, stir-fry until 90% ripe, add grapes and seasonings, and continue to stir-fry until cooked.
Shark fish bone soup
Ingredients: six liang of dried shark bones, one black-bone chicken, one piece of cooked Jinhua ham (sliced), two or three pieces of Yaozhu, four liang of soaked sea cucumber, six to eight liang of soup bones, five to six pieces of ginger and Xiao Xu onion.
Seasoning: a little salt and pepper.
Exercise:
(1) The shark bone is soaked in proper amount of water, then soaked with two pieces of ginger and onion and sea cucumber, washed, cut into sections, and cut into pieces for later use.
(2) The black-bone chicken swallows a large piece and flies away with the soup bone, and is washed and drained; Wash Yaozhu for later use.
(3) Put all the above materials into a soup pot at the same time, and add a proper amount of water to boil. Switch to medium and low heat and cook until the material is crisp and the soup is thick. Add seasoning and eat while it is hot.
Note: Shark bone has been highly valued in recent 12 years, and it is considered to have health care and even cancer prevention effects.
Question 7: How to make dried shark meat delicious? Ingredients: 200g of small shark meat, fresh broad bean petals 150g, 25g of water-borne dictyophora, 600g of clear soup and 50g of water bamboo.
[Seasoning] 2g of onion ginger juice, 0.2g of pepper, 2g of salt, 0g of 65438+ monosodium glutamate, 4g of raw flour, 5g of rice vinegar, 5g of clear oil and 3g of yellow rice wine.
[Operating procedure]
1. Cut the fish into diced beans; Steaming watercress in a cage; Cut bamboo shoots into small pieces and blanch them in water; Water bamboo is cut into melon seeds and blanched in water.
2' Stir-fry onion and ginger juice, add clear soup, bring to a boil, add diced fish, bean board, dictyophora indusiata and Zizania latifolia, open the door, skim off floating foam, add yellow wine, salt, pepper and monosodium glutamate, thicken, drop vinegar and pour in clear oil.
[Featured Comments] Fresh and tender. Green watercress is on the market in early summer, and it is more refreshing when mixed with Dictyophora dictyophora and Zizania latifolia.
[Tips] The soup should be wider, and the sour and spicy taste can only improve the taste, so it should not be overweight.
Question 8: How to prepare delicious home cooking materials for dried sharks?
Ingredients: dried shark. Accessories: oil, salt, white vinegar, garlic, cabbage bone, sugar.
1. Cut the dried shark into small pieces.
2. soak the dried fish in clear water for a while. Soaking in clear water can remove the salty taste and make it softer.
3, garlic cut into small pieces, hot pot oil, small and hot.
4. Add the dried shark soaked in water and stir fry over low heat. After the dried shark changes color, add white vinegar, cabbage bone, white sugar, a little salt, chicken essence and a little boiled water to taste, cover and cook for one minute.
skill
Those who like sour spots can add more vinegar and decide their own taste.
Question 9: How to make a dried shark? Dry seafood is delicious and nutritious. Shark curry.
Preparation materials: dried shark, curry block, ginger.
Exercise:
1. Soak the dried shark in water until soft, and cut it into pieces for later use;
2. Put oil in the pot, cook until it is medium-cooked, then add small shark pieces and fry until both sides are golden;
3. Pour the right amount of hot water into the pot and add a little milk to better blend the curry;
4. Cook until the fish curry sauce is cooked and collect the juice.