Eating shark's fin is commonly believed to have begun in the Ming Dynasty. Often quoted in the sentence "Compendium of Materia Medica" (first published in 1590):
"(Shark) back bristles, belly fins, flavor and fatness, the southern people cherish. "
Ming Dynasty shark fins. These records dive right into the class book", there is a passage:
Lake (Hu, or consider - cited) green shark, sand shark fins, drenched, if the silver line for the chopping should be. "
But seeing the following two descriptions, there seems to be room for discussion. One is the "Golden Lotus Plum" fifty-fifth, "financial" residence housekeeper entertained Simon Qing said so many key words:
"Cherished shy and delicious, bird's nest, shark's fin perfect meal is not just a dragon's liver and phoenix marrow. Another thing is that Ming Xi Zong (1621-1627) liked to eat the same dozen ingredients of shark's fin, bird's nest, shrimp, and clams as "ping pan. These are proof that shark's fin moved to the court officials of the Ming Dynasty has become a permanent.
The earliest song that recorded the import of shark's fin from overseas Fujian imported something to be counted.
The Qing Dynasty described it more as shark fin. Written in 1813, the "Dietary Debate on Adjusting to Disease" (Sharks) stripped the exoskeleton of the pale wings, and the "Dietary Debate on Adjusting to Disease" (Sharks) was written in 1813. such as power lines from the toned and special flavor bland". Zhang Mu seems to be slightly aware of the flavor of shark fins. Beginning in 1765 with the "Compendium of Materia Medica Gleanings" more Liu Xuemin, a connoisseur of the look, he said:
"People today often indulge in the product, in the banquet cuisine is as simple as that will set the matter to enjoy its wings dried into pieces of the size of the rate of three caps! Spine wings one and two, beat the wings with water. Cooked discount (discount) to go to the hard bone to seize the soft spine color like gold, perish the chicken broth, garnish, the taste is the most beautiful. Cooked hook number in pure soft spines in Zhangzhou, Quanzhou, get the group, such as rouge cake, lovely golden color, the name of the sand spine chips, better. "
Nowadays, shark's fin is more common is commonly used in the dish, just only for feasts.
Culinary applications of shark fins
Shark fins are regarded as treasures for at least three reasons: 1, because the demand exceeds the supply, China's offshore only produces small quantities, but also imports a portion of it, for the ingredients must be high-end, due to its own? itself significant flavor, if the second play fresh ingredients, tasteless, complex cooking process, often become one of the signs of the level of craftsmanship of the chef.
The different techniques of cooking shark's fin throughout the country can be roughly divided into six schools of Guangdong, Chaozhou, Sichuan, Beijing, Yangzhou and Hunan. Each has its own specialties and its own shark's fin dishes. Despite the integration of differences in communication still exists. For example, shark's fin, Cantonese, must be used to thicken the lozenge flour so that the soup clears slippery and not greasy with the lozenge flour would not have such an effect. Yue Dong, then re-fried "Qing taolu class notes" Guangdong and Fujian people ate shark's fin "article noted:" Yue Dong feast of meat dishes, the most serious clear soup purse expensive shark's fin 12 gold per bowl of the number of. "Fujian Asia."
As for seasoning, shark's fin adapts to a broad spectrum of flavors. The flavor itself is picky, depending on the ingredients and choices.
The system isn't a technique; chefs have their own methods, and you can set up long lists. Slightly.
Old law, some information is full of references listed a few studies useful to explore. A "garden food list:" hard to rot cooked shark's fin two days of destruction as soft. Use two methods: one is to use good ham, good chicken broth, add fresh bamboo shoots, rock sugar money Xu simmer rotten, the law is also a pure chicken broth skewers of fine radish, demolished scaly fins, mixed, float chamber, food can not know radish, shark's fins, which is another method. Should be less ham soup, total harmony puree mainly turnip soup ... "
"Adjust the tripod setting" two paragraphs: "shark's fin drag yolk chopped. Deer tendon burnt shark's fin comb rice fruit (northern oil burnt shark's fin.). Mussel's chelate burning shark's fin. Walnut lining ...... Crab Meat Fried Shark's Fin Shark's Fin with Fat Bar. Mallard duck burning shark's fin. Glutinous rice - cited by) burning shark fin. Shark fin chopped ridge with pigeon egg ...... Shark fin is the same object simmered very bad side delicious, half a catty per bowl, soy sauce, wine. "
"Shark fin lining dishes: ...... Turtle, ray bacteria lining. Shark fin shredded lined with ham, chicken skin, fat duck boneless ... Fried shark's fin with fat duck article fire ...... Noodle fish confit shark's fin ... "
Can not be sent the second paragraph to select only one component. Food taste good preparation of orchid shark's fin, involving the following plurality: "Send shark's fin abuse (rotten). Send the odor. "Shark fins wing tied with yellow meat best. Stacked fins partially built well, the worst. Yangzhou boiled shark's fin best; Baodingfu second; Tianjin follows. "Sugar used in braised shark fins."
Also listed books today eight treasures shark's fin".
Hygiene tips, of two kinds: shark's fins rule net, boiled, can not be shredded alone, must be better to put their meat, and also not too small, with the head of the chicken or duck (i.e., the ingredients - Tang a clear soup with a thick slurry of wine, should not should not be soya sauce - quote). "
As the rule of law net, dissolve the shredded meat, chicken, wine, with a good mixture of soy sauce reflecting the shark fins and the level of awareness of the cooking process. "
These words are in the Qing Dynasty. Clearly many inconsistencies can be seen, as well as a sense of inconsistency can be found.
Nowadays, even though the production methods are divided into schools, but in the production steps are more or less the same. There are two main types: one type is a three-step process, hair system, stewing and simmering endowed with flavor, cooking into a dish; the other type of two steps, i.e., a system of simmering and stewing into a dish of two types of endowed with flavor, either relying on the flavor components, or relying on the flavor of the soup. Cooked vegetables are not fixed and depends entirely on the level of skill played into traffic.
Nutrition and diet of shark fin
Shark fin cooking, rather than in its display of flavor, removing the soft creamy slippery, soft and glutinous taste, this taste, moist, comfortable, fresh, it is a kind of enjoyment of the diet
It is due to the shark fin cartilage in the fins of the fins of the fish cartilage, cartilage is a tough tissue composed of chondrocytes, fibers, and matrix of a slightly flexible. The organic components are mainly a variety of proteins such as cartilage mucin, collagen and cartilage scleroprotein, etc.... More shark fin cartilage, containing collagen, gluten quality shape, it is also known as finned ribs, when exposed to heat, can expand to soften, and the material even deepens successfully to the gum, so the hair system to maintain its temperature and time, as well as softness and hardness and texture at its best.
This flavor is sought after because it would be appreciated at the stage of many similar culinary ingredients, such as skin, lips, bird's nest, sea cucumber, squid, hoof tendon, fungus, etc., which also have the same characteristics, or "eight treasures," or regarded as a high delicacy. Grade of the original material. The flavor is an important factor in the cuisine of the delicacies, playing an important role in influencing the human appetite. Good appetite conditions the digestion and absorption of food. This should perhaps be one of the advantages of shark fins.
Because of the nutritional value of shark fins, although the dried product contains protein up to 83.5%, but due to the lack of tryptophan is incomplete, the protein can not play a role in the human body after eating, therefore, if you do not take measures to supplement the nutritional significance of tryptophan is large. The culinary application of complementary measures is best to choose the right ingredients, and shark fins are a must-have added ingredient that imparts flavor. Generally livestock meat and shrimp and crab, which contain more tryptophan, and shark fins, both give a delicious flavor, making up for the lack of tryptophan deficiency. This compatibility has already begun to be seen in the science inherent in Chinese cooking, so the nutritional value of shark fins in terms of high protein is worth mentioning.
Chinese traditional Chinese medicine is applied in practice to understand the curative effects of shark's fin, that sweet alkaline level that benefits the qi, opens the stomach, and replenishes the deficiency. Members say that Chinese medicine, shark's fin seepage dampness and water, phlegm elimination of fish products, appetizers to eat, tonifying the five organs, long her waist. Rights and interests powerless. Adjustment tripod" also said: "Shark's fin and golden broccoli, pork stew eaten regularly, color, solution melancholy, beneficial to the people. "It seems really good tonic effect, unfortunately, even only one flavor, how can I take regularly.
According to modern medical reports, ? Shark fins have lipid-lowering, anti-atherosclerosis and engaged in condensation components. Such as coronary heart disease, 1.5-3 grams, daily serving of shark fin powder, has a protective effect. It seems to be the preventive and therapeutic effects of cardiovascular system diseases, for fear of a disease, it is possible to eat a little often.
Casserole shark's fin
Raw materials
25 grams of shark's fin hydrated 500 grams of ham
20 grams of hydrated yucca slices, 20 grams of mushrooms, water
> 15 grams of greens, 150 grams of kilograms of chicken broth broth
Methods
Ham, yucca slices, slices of mushrooms torn into small pieces.
2, the shark fins into a bowl of cold water to boil fishing, with a slight fire.
3, casserole when the oil is 80% hot under the onion, ginger, add chicken broth and seasonings, boil and put into a bowl of shark's fins, steaming, stirring until 80% rotten.
4, onion, ginger reactor pot, put broth, seasoning and shark fins, boil, pour casserole shift micro-fire cook for 20 minutes, put greens heart can.
Scrambled eggs with shark's fin rose
6 eggs, shark's fin 100 grams made a good rose 5 2 cucumber, tomato, 3, salt 8 grams, large oil and 20 grams, white pepper grams, green onion 10 grams.
, eggs into a bowl, stir well, rose washed, beaten into the eggs, add salt and white pepper. 2, shark fins hand torn open pour into the egg mixture, stir with chopsticks. 3, frying pan on the fire add oil, burn to eight mature when adding eggs fried.
4, cucumber, tomato, both sides can.
Saffron danshen steamed shark's fin
Recipe: 6 grams of saffron danshen parameter chuanxiong 6 grams, walnuts 3 grams, 50 grams of 4 grams of shark's fin 100 grams of vegetable gall bladder, 50 grams of ham 10 grams of shaoxing wine 10 grams of onion 10 grams of ginger 5 grams of salt 5 grams
Production: 1. saffron, danshen, peach kernel, chuanxiong rinsed, put into a cup of steaming hot water, steam for 1 hour in a cage, 50 ml, and then remove the residue, leaving the medicinal liquid. Remove the residue, leaving a solution of the drug on the stand.
2. Shark fin hair thoroughly torn into shreds. Sliced ham, vegetable gall bladder washed, cut into 4-centimeter-long segments, ginger patted loose, green onions cut into flowers.
3. medicinal juice, shark's fin, yellow wine, ginger, green onion, salt, release a cup of steaming chicken broth, ham and cabbage, and then add 100 ml.
4. cup of steaming steamer for 30 minutes and serve wu fire atmosphere.
Eating method: 2 times a day, each time to take 1/2 day to finish, eaten with meals or a single serving of braised shark's fin
Main ingredient: chicken shark's fins kilograms of water, 200 grams of hoof tendons, 15 grams of water flour gravy
Seasoning: Salt, 10 grams of 10 grams of wine, soy sauce 5 grams of monosodium glutamate 1.5 grams of large oil and 125 grams of white broth 300 grams
1, will be the initial Processing. Shark's fin tear a batch, open tendon slices, Buddha's hand like a knife chop by cutting into, respectively, kill open soup, drain water.
2, pot on high heat, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate, 50 grams of soup, insert a large oil, when the oil is hot, insert the white soup tendon. Hang up the dishes to taste, hooked into the water gravy, served in a bowl.
3, the pot brushed, put on a high flame, down into the shark's fin 75 grams, insert a large oil, oil is hot, insert the white soup, will go hand in hand under the rest of the salt water, cooking wine, soy sauce, monosodium glutamate and white soup soup soup boiled, hooked into the water thickening, to be closed to the plate of concentrated juice, supply cooked tendon.
Dried scallops, shark fins materials
300 grams of shark fins dried scallops 100 grams of water, fat red, green cherry moderate amount of ham slices moderate amount of BR/> the legal system
Shark fin fish, blanch with boiling water, and then chicken broth is delicious, and then take out into a bowl, ham, pig's feet, chicken, duck, pieces, decanting the juice of the home, the sky is tumbling over on the central disk.
Scallops, simmer chicken broth very short fish, and accompanied by red and green cherries, yards of juice around the fins strained off impurities, boiled and hooked thinly less shower to serve sharks.
Coconut Cup Shark Stew
Delta Bamboo Fungus Wings
Tianma Chicken Boiled Shark's Fin BR />
Crab Dipper Fins
Old Shark's Fin Sharks Sauce Shark's Fin
Crystal Fish Shark's Fins BR />
Main Ingredients Boiled Chicken: 1 old hen, 150 grams of dried shark's fins, a pig's foot, 500 grams of pork rinds, 100 grams of shredded ham. shredded ham.
Applications: 10 grams of salt, soy sauce, 10 ml of sesame oil, 100 ml of chicken fat, 100 ml of cooking wine, 3 grams of pepper, 15 grams of cilantro, ginger, green onions.
Practice: 1. Soak the shark fins and wash off impurities. Add ginger, scallion, cooking wine, shark fins in boiling water, cook for a short time, leak, into a gauze bag and fixed. 2. 2. hen slaughtered and washed, remove viscera, claws and tail shame, pig feet, pig dirty blood, fly away with boiling water. 3. 3. product using bamboo mat bottom pot, put down the old hen, pig, pig, shark's fin, ginger, cilantro head section, add appropriate amount of boiling water, simmer and cook for 5 to 6 hours, until the shark's fin is cooked and soft. 4. Take up the shark's fins, remove the old hen, pig, pig. Strain the impurities into the juice of the shark's fins, add salt, soy sauce, chicken fat, thicken with cornstarch to thicken the soup. 5. turn sesame oil, pepper, shredded ham and cilantro, you can eat.
Stewed shark fins
Ingredients:
Water yellow fins>>>>3000g 1750g duck>>old hen 750g, 15g sugar>>dried scallop>> 245 Keshao wine>> 25g, cooked ham>> ; 250 grams of scallion>> 250 grams of 15 grams of salt>> ginger>>; 50 grams
Production method:
1, the shark's fins are neatly yards in the bamboo grates.
. Dried scallops rinse with warm water, use a knife to remove the hard tendons on the edge, wash off the surface of the sediment, put in a bowl, add the right amount of water, steam in a cage, take out and wait for use.
. Ham grams finely chopped and reserved, ham 45 grams cut into thin slices and reserved.
4. two hens, ducks slaughtered ham from the back of the split, pull out the guts, wash with water to clean the blood reserved.
5. shark fins together with bamboo grates into the pot of water, bamboo grates on the chicken and duck to remain independent, and pressed on top of the shark fins onion segments and ginger slices on the pot to wash, into the water, boiling above high temperature, decanting, take out the onion segments and ginger slices to get rid of the smell of blood.
6. 4000 grams of water into the pot, add 45 grams of ham meat, steamed scallops, write the best foam high heat for 15 minutes, and then annealed over low heat for about six hours. Single pick, pick the fire in the case of the first chicken, duck, ham, dried scallops net chicken, duck crumbs, take out the shark's fin (along with bamboo grates).
7. relying on the shark's fin stew fire concentrated sweat stirring pot, pot, then shark's fin (along with the bamboo grates) added to the stirring pot, cook for about an hour. Out on a flat plate, then add stock and dried scallop soup hot, simmer, add chicken fat, sugar, salt, and simmer for 2?3 minutes to make delicious, shark's fins turned upside down on another disk on the pot of shark's fin soup add a small amount of water, cornstarch, harvested gravy. During this time, concentration method poured on top of the shark's fins, sprinkled with ham end, that is ready.
Note:
Elected whole yellow shark fins, Luzon wings.
2. Many times treated water has an odor.
3. Simmering, generally 6-7 hours. First, delicious, the wings are soft and not scattered.
4. water, add a little midway without adding water, add soup. Annealing depends on a long time, and finally seasoning