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Bird's Nest Abalone Shark's Fin Recipe
Abalone practice

Steak abalone winter melon ball

Originally belongs to the cuisine Lu Cuisine

Features soft and lubricated texture, taste tender and fragrant.

Raw materials 300 grams of abalone meat. 50 grams of winter melon, 20 grams of ham, 30 grams of mushrooms, 20 grams of asparagus, 10 grams of green beans. Peanut oil 50 grams, green onions, ginger, garlic 15 grams each, 20 grams of broth, 30 grams of wet starch, 5 grams of monosodium glutamate, 25 grams of chicken oil.

The production process will be the abalone first with a straight knife method every 0.2 centimeters wide graver a knife (depth of 2/3) and then converted to an angle split into large pieces. Winter melon peeled and cut into 1.5 cm square pieces, trimmed into a round ball shape. Mushrooms, asparagus, ham are cut into slices of elephant eyes. Frying pan with water, boil on high heat into the winter intestines to cook, fish out and control the water. Peanut oil in the frying pan, with medium heat to 60% hot (about 1s0 ℃), put onion, ginger and garlic out of the flavor, add broth (salvage onion, ginger, garlic do not use), abalone, mushrooms, ham, green peas, melon ball, after boiling with wet starch thickening, with a slight fire through the steak, put monosodium glutamate, topped with chicken oil out of the pot that is complete.

Three, Longjing abalone

Originally Sichuan cuisine

Type of local specialties

Basic characteristics of Sichuan dishes, this dish evolved from the Hangzhou famous dish Longjing shrimp, the practice of chic, elegant and refreshing, with a strong Longjing anti-aromatic

Basic ingredients abalone, Longjing tea leaves, cabbage, broth

Features: Sichuan Famous dishes, this dish by the Hangzhou famous dish Longjing shrimp evolution of the practice of chic, elegant and refreshing, with a strong Longjing anti-aromatic

Materials: 200 grams of abalone, 15 grams of Longjing tea wine, 50 grams of cabbage, 300 grams of broth, 2 eggs, 30 grams of water soybean meal, 10 grams of dry soybean meal, salt, monosodium glutamate, pepper moderate

Cooking method: the abalone with wine, salt, pepper to taste, and then the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, and then the abalone, the abalone, and then the abalone. Fine salt, pepper flavor, the egg dry bean flour into a paste and mix well. Use boiling water to brew tea leaves, take the second tea, tea leaves with water overturned in the center of the deep round plate, and pour the tea into the plate. Boil the broth in the pot, put abalone, vegetable heart, monosodium glutamate into the plate can be.

Four, a product of abalone

Originally Min cuisine

Type of local specialties

Basic characteristics of the juice white, egg yolk, black mushrooms, abalone red, savory taste, tender and moist texture.

Basic Ingredients50g abalone (canned), 25g shiitake mushrooms, 5 pigeon eggs, 16g egg fluff, 5g finely chopped cloudy legs, 1g salt, 1g monosodium glutamate (MSG), 0.1g pepper, 0.5g sugar, 2ml cooking wine, 40g vegetable oil, 10g chicken oil, 10g green onion, 6g ginger, 0.5g starch, 1g cornstarch, 200g chicken broth.

[Production process]

1, abalone cut into thin slices. Pigeon eggs cooked and shelled sticky cornstarch into the hot oil fried golden brown, divided into two spare.

2, the pot on the fire into the oil, sautéed scallions, ginger slices after the taste of chicken broth, under the mushroom seasoning, simmering for a few minutes on low heat, plate around the edge.

3, pigeon eggs plus chicken broth seasoning steamed through, remove the plate.

4, pot on the fire into the oil, sautéed scallions, ginger, into the chicken broth seasoning, open the pot to remove the foam, into the water starch thickening two streams of thickening, add the abalone through the burner, sheng into the surrounding good mushrooms, pigeon eggs in the plate, in the abalone and mushrooms between the set of egg fluff.

5, the pan juice into the chicken oil poured on the surface of the vegetables, and then sprinkle with ham is complete.

5, abalone skirt

Ingredients:

Abalone meat 300 grams, 300 grams of skirt, 2 kilograms of net hen, 25 grams of dried scallops, pea shoots 50 grams of salt 10 grams of sugar 10 grams of pepper 3 grams of sesame oil 15 grams of water starch 5 grams of water starch 15 grams of green onions, ginger 10 grams of wine 15 grams of wine

Features:

The Soup is thick and fresh, soft and tender

Cuisine:

hanguo

Operation:

Skirt, also known as the "fish skirt", is the soft edges of the soft-shelled turtle around the back cover, which is a very precious cooking raw material. There are dry and fresh. Fresh is obtained directly from the fish after live slaughter. Dry need to be first hair system, the method is: sit in a pot of boiling water, dry skirt into the water after boiling to change the small fire, will be stewed soft, take out, fish out, fishing in cool water, scrape the surface of the black skin and the bottom surface of the coarse skin, and then use water to add onions, ginger, cooking wine to be able to go to the bone, fish out and remove the bone, trimming off the decay and deterioration of the part of the water, remove the fishy flavor.

1, the abalone to tear off the hairy side, each abalone with a sloping blade into 3 pieces (small piece of 2 pieces, large piece of 4 pieces), pea shoots selected and washed

2, and then the skirt of the skirt to change the knife cut into a 5-cm section, washed with warm water, fished out, put into the dish

3, blanch through the old hen with boiling water, fished out, washed the blood froth, and then add 2.5-3 kilograms of water to cook 2 kilograms of Chicken broth; dried scallops peeled off the hard tendons, wash the sediment, add 200 ml of chicken broth, steamed on the cage, remove, decant the soup, to be used

4, pot pad into the grates, put the cleaned skirt on the grates, add chicken broth, green onions, ginger, on the fire after boiling, add wine, salt, sugar, a little pepper, simmering on a small fire. Abalone first blanch with boiling water, then, change the chicken broth simmer.

5, the skirt simmering 20 minutes to penetrate; abalone simmering through, remove from the fire

6, and then the skirt and abalone ray in a pot, add salt, sugar, pepper, boiled, into the water starch thickening, dripping sesame oil, into the plate

7, and then take out the skirt, pick off the onion and ginger, add dried scallop soup and the appropriate amount of salt and sugar, thickening with water starch thickening, dripping sesame oil, into the plate around the sprinkle of sesame oil. Sheng into the disk around, sprinkle pea shoots, that is.

Six, braised abalone

Features: thick juice, fresh flavor, soft and tender.

Raw materials: dry purple abalone, old 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.

Method: dry purple abalone with water, add chicken, ham, dried scallops, simmer for 3 hours, remove the abalone, the original broth 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 amphibian pot, boil and then put the slices of abalone, boiling for 10 minutes, add sugar, salt, soy sauce, starch, chicken fat, and other seasonings, Wine and other seasonings to the starch into a thick sauce, add a little chicken oil before leaving the pot.

Seven, lean meat abalone soup

Effects: As the Xiaku Cao has a clear liver and eyesight, the role of heat dissipation; lean pork has a nourishing Yin tonic role, together with the role of abalone with the role of yin submerged in the yang, so that the cooking of this one "Xiaku Cao lean meat abalone soup" has to calm the liver and extinguish the wind, to stop the headache, in addition to the role of irritability, for the hyperlipidemia of the blood of the blood of the blood. For the treatment of high blood pressure with hyperactive liver and intestines, it has certain effect. Raw materials: abalone (with shell) 500 grams, 50 grams of Xiaku Cao, 20 grams of lean pork.

Practice: just pick fresh abalone, abalone shell and abalone meat separation. Abalone shell with water scrub clean, remove the mud; abalone meat to remove the dirt sticky part, and then wash with water, cut into slices. Plus Xia Gu Cao, lean pork, together 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 seasoning, you can drink soup with meals and eat meat.

Shark fins are dried shark fins made of a valuable seafood. Shark's fin per 100 grams contains 14 grams of water, 83.5 grams of protein, 0.3 grams of fat, but also contains calcium, phosphorus, iron and other nutrients. Shark's fin is sweet and flat in nature, with the effect of benefiting qi, appetizing and tonifying the deficiency, it tonifies the kidney, strengthens the tendons, bones and eliminates phlegm. Treatment of loss of appetite, young and old alike, is the best nourishment.

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Before cooking shark's fins, the fins should be hairy before cooking!!!! Remember!!!

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The rising method of shark's fin is water hair:

1. Trim the edges, cut off the thin edges of the shark's fin.

2. Soak, soak in cold water for 10-20 hours until the fins are soft.

3. Simmer the shark's fins in boiling water for 1 hour, then simmer for 4 to 5 hours until most of the grit bulges out, then scrape and wash with a knife to get rid of the grit.

4, out of the bone kick rot.

5, rinsing, shark's fins with clean water bleaching immersion 24 hours, midway to change the water 2 times, in order to promote soaking and deodorization. Then put into the pot simmering 1-2 hours, to completely hair through and then take out, rinse with water, remove the odor is semi-finished products.

Dishes:

1, braised Chinese abalone wings

Materials: 150 grams of shark's fins, 10 grams of cooked ham, monosodium glutamate, sugar, salt, cooking wine, soy sauce, water starch, 100 grams of broth, 10 grams of cooked chicken fat, salad oil.

Method: the hair of the shark's fin with a bowl buckle, on the cage steamed until rotten removed, decant the water.

Pot on the fire, pour salad oil hot, cooking wine, add broth, soy sauce, salt, sugar, monosodium glutamate boiling, ditch gravy, dripping chicken oil.

Take the appropriate amount of gravy poured on the bowl of abalone wings, then both will be buckled into the soup plate, the remaining gravy poured on the surface of the wings, will be cut into pieces of hot plucked pork sprinkled on the abalone wings that is completed.

Features: golden yellow color, fresh aroma, sticky and smooth.

2, shark's fin steamed chicken

Materials: light tender hen 1 (about 1000 grams), 300 grams of shark's fin, 6 grams of shredded ham

Methods: extracted from the wing bone, with the shredded ham into the chicken belly, will be the opening of the tie.

With condiments on the steamer for 30 minutes to take out to become.

3, ice sugar shark's fin

Materials: hair good shark's fin, rock sugar, water, raisins moderate.

Method: the pot filled with soaked shark's fin, add the right amount of water, first boiled over medium heat, then stewed over a slight fire for an hour and then add the right amount of water. Boil again, and then turn to micro-fire stew for one and a half hours, and then the rock sugar and raisins to join, boiled until all the rock sugar dissolved, with soup bowls or stew pots to serve that is complete.

Traditional Chinese medicine believes that bird's nest is effective in nourishing yin, moisturizing dryness, benefiting qi and tonifying the body. Nourishing Yin means keeping the skin moist; moistening dryness keeps the skin from drying out; benefiting Qi makes the blood circulation good and the spirit full; replenishing the middle is to replenish the middle qi and enhance the digestion of the stomach and the absorption function of the intestines.

Legend has it that Zheng He went to the West Ocean three times, the fleet of ships through the South China Sea, with jewelry, porcelain in exchange for bird's nests, served to the emperor at the time. Because of its unique effects, it was designated as a tonic by the Imperial Doctor, ranking first among ginseng, shark's fin and abalone, and over time, bird's nest became a treasure in the Imperial Palace.

Li Shizhen's "Compendium of Materia Medica Gleanings" said, bird's nest "taste sweet and light, great to nourish the lungs, phlegm, cough, complementary and can be clear, for the conditioning of the need to loss of the labor disease of the holy medicine" "Materia Medica Feng Yuan" said bird's nest "so that the gold and water, the kidneys gas up nourishment in the lungs, and the stomach gas is also to be able to safe, the most tame of the food!

Daiyu in "Dream of Red Mansions" has a delicate body and weak quality, which is not good enough to supplement, and it is suitable to lead a clear and complementary agent without stagnation. As for the blood and gas loss of Qin Keqing, injured God false abdomen of Jia Baoyu, they eat bird's nest, is the right medicine. This is also Cao Xueqin's good knowledge of food and drink, good at medicine, hand, all into the performance of the article.

The Qing Dynasty's Emperor Qianlong and Empress Dowager Cixi, both of whom are very old, look 20 to 30 years younger than their actual age, and their spirits are very bright. Their way of life is to eat for the machine to focus on food and medicinal supplements. According to the history books and early, Qianlong several times to Jiangnan, every morning, before the imperial meal, must be eaten on an empty stomach icing sugar bird's nest porridge. Has been to the Guangxu ten years October 7 Cixi breakfast for example, a table of 30 kinds of dishes, with bird's nest, there are 7 kinds of more.

The reason why bird's nest has its unique effect is because bird's nest contains bird's nest acid, which is the main component of biological activity. Modern foreign medical research has found that bird's nest acid is an essential nutrient for the human body. Bird's nest acid, known as neuraminic acid, is the main bioactive ingredient in the traditional Chinese delicacy, bird's nest, and is one of the important components of mother's colostrum that is essential for the early growth and development of infants. Bird's nest acid, scientifically known as neuraminic acid, is involved in a variety of physiological functions on the cell surface and plays a very important role in regulating the physiological and biochemical functions of the human body. Scientists' research in recent years has confirmed that bird's nest acid has the scientific principle of prolonging life.

In addition, bird's nest is also rich in active proteins and collagen, as well as the ability to promote the growth of epidermal cells privacy as well as other trace elements needed by the human body.

Ladies: Bird's nest nourishes the yin and nourishes the face, which has been passed down since ancient times and is constantly being verified. Bird's nest moisturizes the lungs, and women who eat bird's nest for a long period of time have more elastic skin and better complexion. In Hong Kong, there are many celebrities who favor bird's nest as a dietary supplement.

Men: Bird's nest is not stagnant and not dry, it is beneficial for smokers to get rid of the dryness of smoking and for those who stay up all night to regain their energy.

Pregnant women: 80% of pregnant women in Singapore eat bird's nest, which shows that bird's nest is effective in "one person eating, two people supplementing". Pregnant women eating bird's nest not only makes the fetus develop more healthily, the future newborns have better skin and stronger immune system, but also has a great benefit to the pregnant women's post-natal recovery.

[Bird's Nest Stewing Method]

Soak the bird's nest in water first to make it soft and swollen, then wash it with water and drain it, and then stew it slowly over a gentle fire. The soaking and stewing time varies according to different species:

Blood Bird's Nest: Soak for 8-10 hours and stew for about 2-3 hours.

Silk Bird's Nest: soak for 1 hour, simmer for about 30 minutes.

Striped Bird's Nest: Soak for 4 hours, simmer for 1 hour.

Bird's Nest: soak for 3~4 hours, simmer for about 1~2 hours.

White Bird's Nest: soak for 4 hours, simmer for about 1 hour.

[Precautions for Stewing]

1. Amount of Water: Soak the bird's nest, pour it into the stewing pot, and cover the bird's nest with the right amount of water;

2. Temperature: Boil the water with high fire first, and then turn it to simmering fire;

3. The water used for soaking the bird's nest has no nutrients, and it is not necessary to utilize it.

4. All ingredients should be stewed separately.

Main utensils: induction cooker or household liquefied cooker (not suitable for pressure cooker), ceramic stewing pot with lid, stainless steel pot, colander, spoon, milk bowl.

Consumption of bird's nest is best at 3~5 grams per person per time, halved for children, and consumed two to three times a week for three months. If you consume bird's nest on an empty stomach before going to bed, it will be easier for you to absorb it. For those who suffer from lung or throat discomfort, consuming bird's nest at 1:00 a.m. or between half asleep and half awake will give you a better effect. Bird's nest is suitable for both men and women.

Some cooking methods for bird's nest

Original bird's nest - moistening the lungs

Ingredients: bird's nest

Effects: replenishing the middle of the body, tonifying the qi, resolving phlegm and relieving cough

Snow Bird's Nest stewed with Autumn Pear - moistening the lungs

Ingredients: bird's nest, pears, dates

Effects: clearing the heart and moistening the lungs, resolving phlegm and relieving cough Moisturize Lung, Resolve Phlegm and Cough

Bird's Nest in Soup - Nourishing

Ingredients: Bird's Nest, Nourishing Paste Soup

Effects: Replenish the need for loss and promote development

Bird's Nest in Melon for Heat Stress Relief

Ingredients: Bird's Nest, Melon

Effects: Relieving Heat Stress and Quenching Thirst, Clearing Heat and Removing Toxins

Bird's Nest in Coconut Juice Beauty

Ingredients: Bird's Nest, Coconut

Effects: Cooling and moisturizing, removing dryness and refreshing

Hot Dragon Fruit Bird's Nest - Beauty

Ingredients: Bird's Nest, Hot Dragon Fruit

Effects: Enhancing bone mineral density, whitening the skin

Jujube Lily Bird's Nest - Beauty

The Bird's Nest - Beauty

The Bird's Nest with Red Date and Lily Bulb Bird's Nest - Beauty

Ingredients: Bird's Nest, Red Date, Lily

Effects: nourishes the skin, moisturizes the lungs, clears the mind and calms the spirit

Cooling Papaya Bird's Nest - Beauty

Ingredients: Bird's Nest, Papaya

Effects: cooling and moisturizing, whitening the skin