Three-thread shark's fin:
Method:
3g of shark's fin is soaked in water. 5g of chicken breast, 25g of bamboo shoots, 25g of mushrooms and 25g of cooked ham. 15g of onion and ginger, 2g of cooking wine, 3g of salt, 2g of pepper, 25g of lard, 15g of egg white, 2g of dried bean powder, 25g of chicken soup, 25g of clear oil, 1g of chicken oil and .5g of monosodium glutamate.
1. Wash the shark's fin with water twice, then soak it in cold water, take it out and drain it, and wrap it with gauze.
2. Drain the chicken skeleton, remove blood bubbles, put it at the bottom of the pot, then put the shark's fin bag, add onion, ginger, cooking wine and chicken soup, bring it to a boil, remove the floating foam, and simmer on low heat until the shark's fin is soft and rotten.
3. Remove the oily tendons from the chicken breast and cut it into filaments. Shred winter bamboo shoots, mushrooms and cooked ham respectively, and blanch and drain the mushrooms and bamboo shoots. Stir the shredded chicken with cooking wine, pepper and salt, and size it with egg white and soybean powder.
4. Heat lard in a wok, add shredded chicken until smooth, add mushrooms, bamboo shoots and cooked ham, stir-fry a little, add a little chicken soup, salt, cooking wine and pepper, stir-fry until it tastes good, scoop up and drain the soup, and put it on a plate as the bottom.
5. Take out the simmered and soft shark fin package and untie the gauze.
6. Heat the wok, add the onion and ginger, stir-fry until fragrant, then drain the stewed shark's fin juice into the wok, remove the onion and ginger, add the shark's fin into the wok for seasoning, and put it neatly on the three shreds when it is tasty. The raw juice in the pot is hooked into a second-rate thick juice with water and bean powder, and a little chicken oil and monosodium glutamate are added, and then poured on the shark fin.
question 2: which expert knows how to deal with frozen fresh shark fins? Answer patiently! The same way as the fans ~ ~ tastes similar ~ ~ Just take the water bubble and fry, steam, cook and add seasoning. I hope you can be satisfied!
question 3: how to cook frozen shark fin meat? One: the simplest method of shark fin
Preparation materials: ginger, onion, scallop, ham, chicken oil, sugar, salt, starch
If you are dry shark fin, first soak it in cold water for 3 or 48 hours (change the water in the morning and evening), cut the ham into shreds, heat it a little, put it aside for use, and then blanch the shark fin in boiling water with onion and ginger for two minutes. Put a small amount of water starch into the shark fin soup in the pot to harvest thick juice. At this time, pour the thick soup on the shark's fin and sprinkle with shredded ham.
second: shark's fin method in casserole 1
5g of shark's fin in water, 25g of ham, 2g of water-made magnolia slices, 2g of water-made mushrooms, 15g of rapeseed heart, 1g of chicken soup and 15g of clear soup
1. Slice ham and magnolia slices, and tear mushrooms into small pieces.
2. Put the shark fin in cold water and bring it into the bowl with low heat.
3. When the oil in the casserole is 8% hot, add shredded onion and Jiang Mo, then add chicken soup and seasoning, boil it, pour it into a bowl containing shark's fin, and steam it over high heat until it is 8% rotten. 4. Choke the pot with shredded green onion and Jiang Mo, put clear soup, seasoning and shark's fin, bring to a boil, pour into a casserole, simmer for 2 minutes, and put it on the rape heart.
third, the shark's fin method in casserole is characterized by soft and rotten wings, delicious soup and rich nutrition.
1.2kg of shark's fin processed with main ingredients. 5 grams of onion ginger oil, 5 grams of chicken oil, 1 grams of salt, 1 grams of Jiang Shui, 15 grams of cooking wine, 8 grams of monosodium glutamate and 1 kilogram of milk soup.
1: steam the shark fin thoroughly in a steamer, filter off the original juice and put it in a casserole.
2: Bring the wok to high heat, heat the onion and ginger oil, cook the cooking wine, add the milk soup, hairy Jiang Shui, salt and monosodium glutamate, boil it, pour it into the casserole, simmer for 2 minutes, and pour in the chicken oil.
four: osmanthus shark fin features yellow and white color, soft and tender, fragrant taste, light and refreshing.
the main ingredients are 15g of shark fin needle, 15g of egg yolk and 3g of minced ham. 5 grams of seasoning oil, 1 grams of cooking wine, 2 grams of salt, 2 grams of monosodium glutamate, 25 grams of onion ginger oil, and a proper amount of Jiang Shui.
1: put the shark's fin in a boiling water pot, add a proper amount of alkali to boil it, then rinse it with boiling water twice to remove the fishy smell and alkaline smell, and then take it out and put it in a bowl.
2: Add egg yolk, salt wool Jiang Shui, cooking wine, monosodium glutamate, etc. into the shark fin bowl, and stir evenly with chopsticks.
3: pour the big oil into the frying pan, heat it, then pour the shark's fin and the egg yolk, heat it for a while on medium heat, stir it with a spoon, stir it with a spoon, and stir it until it is loose.
4: Add onion and ginger oil after frying, put it in a plate, and sprinkle minced ham on it.
question 4: the shark fin I sold has been frozen in the refrigerator for seven or eight years. can I still eat it? Always frozen, thank you! Actually, it's up to you whether you eat this food or not. Many news reports of frozen food that we usually eat have not seen any problems, but if you know the age, you'd better not eat it. After all, it's not fresh after a few years. < P > Question 5: Is the fried dried shark's fin refrigerated or frozen? If it's stored for a short time, it's not more than 15-2 days, and it's best to refrigerate it if it's sealed. Because there is no moisture in dried fried fish, its storage period is longer than usual. When it is stored, it can be stored in the fresh-keeping room of the refrigerator only by sealing it with food bags, and it is not suitable for freezing for short-term storage.
if it needs to be stored for a long time, it must be stored in the freezer, because long-term storage in the refrigerator can ensure that the fried fish is not bad.
question 6: how long is the shelf life of frozen shark fin? It is unsanitary to seal and freeze for 3 months, even if it does not deteriorate after that.
question 7: can shark's fin and abalone be frozen in the refrigerator after they are made? For short-term storage, they can also be sealed and stored in the cold storage or the quick-freezing room of the refrigerator. But avoid long-term storage to avoid losing the flavor of abalone. Fresh abalone should be kept at a low temperature, and the temperature should be controlled at 5-8 degrees Celsius. It should be cooked as soon as possible to prevent death.