Raw materials : 100 grams of chestnut, 200 grams of net yellowtail meat, vegetable oil, fresh soup moderate.
Seasoning : refined salt, sugar, cooking wine, water starch in moderation.
Methods :
1, capers washed and chopped to use.
2, pick clean fish bones of the net fish cut into 3 cm wide, 5 cm long, 0.3 cm thick slices of fish, in the cooking wine, salt, sizing standby.
3, the pot of hot cold oil, until the oil burned to 4 into the heat into the fish, until the fish slices white broken when removed, the oil drained clean.
4, the frying pan to stay in the oil to add chopped capers slightly fried, add fresh soup, put salt, monosodium glutamate, sugar, a little, boil into the fish fillets, add water starch thickening, dripping sesame oil can be.
Chef comment ：
荠菜清香，富含叶绿素，具有清火润肺功效，黄鱼含有丰富钙、铁、磷等微量元素，宝宝生长必不可少。 This dish has tender meat and smooth flavor, suitable for babies over 1 year old.
Teach you to do the authentic "boiled fish"
/ Date:2005-8-12 7:01:18 Source:Volkswagen.com
Water-boiled fish is a dish that people generally love to eat, its unique super-spicy taste, heavy color and oily fish, greatly stimulate people's appetite. appetite, easy to make people addicted. Is it good for your health to eat this kind of food on a regular basis? Less than ten minutes after ordering, a large steaming pot of boiled fish mixed with red chili peppers, peppercorns and chunks of fish is on the table. When the waiter holding a small funnel, a layer full of boiling red pepper fishing clean, you will see "the true face of the mountain": white fish meat submerged in the orange oil hidden, the smell of fresh, in the mouth did not come down before hurrying down the stick. The fish is tender and smooth, melting in the mouth, and the unique spicy flavor echoes in the mouth for a long time, which makes people feel that the original spicy feeling can be so perfectly combined with the numbness and aroma. By the time you're almost done eating, the bean sprouts and cabbage at the bottom are pretty much saturated with the spicy flavor of the oil.
Boiled fish favors salty, spicy and fragrant
Boiled fish is a popular delicacy, but it's not easy to make such a pot of authentic flavor. The authentic Sichuan chef from Jinan's "Boiling Fish Country" will tell you how to cook boiled fish to the best fire.
1, the fish will be cleaned and sliced, in hot water over again. In the fish slices fed with salt, cooking wine, starch and egg white, salt to add more, the longer the better;
2, bean sprouts washed, put into the boiling water scalded, fished out and put into the bottom of the basin, can be sprinkled with a little salt according to personal taste;
3, in the frying pan with the usual frying triple the oil, oil heat into the green onions, ginger, garlic, peppercorns, red peppercorns, sautéed over low heat. After the flavor of heating water, water boiling, the fish fillets into the 5 minutes after the cooked fish and all the soup poured into the pot of bean sprouts;
4, another clean pot, pour a lot of oil (to the pot of fish and bean sprouts all submerged shall prevail). When the oil is hot, add a number of peppercorns and dried chili peppers, and slowly stir-fry the aroma with a small fire;
5. When the color of the chili peppers is about to change, turn off the fire immediately, and pour the oil and peppercorns and chili peppers from the pot into the fish pot together.
Here, the chef also has some reminders: cooking a pot of delicious boiled fish, the key depends on the salt, pepper, chili pepper raw materials, as well as the level of simmering red oil. More salt is to adapt to the characteristics of the northern people taste heavy; chili pepper can promote appetite, but also increase the color of the dish; the use of oil is mainly to enhance the flavor, but also to make the fish look more delicious; and, boiled fish on the requirements of the fish is also very important, the fish must be live, preferred Guihua fish, perch followed by grass carp, blackfish, fathead, carp, and so on can also be. Fish into the pot with scallions, ginger and water to cook for about 15 minutes, until cooked out, fish plate. 2, fish sprinkle salt, monosodium glutamate, pepper, add wine, code onion, ginger, pour soy sauce marinade. 3, pot of sesame oil is hot, pour on the fish can be.
Features The shape is delicious and fresh, light and elegant, salty and slightly spicy.
Sauerkraut
1, usually with grass carp or black carp is good. What is the fish in the picture, do not recognize the impossibility of it ~
2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.
3, cut off the fins ... (It's not bad to dry it and make shark fins ...... haha)
4, cut the fish into segments.
5, with the hand pressure on the fish section, the other hand to hold the knife close to the fish spine along the upper edge of the push close to feel the position of the fish bone, adjust the direction of the line knife in a timely manner... If you can't cut it well, buy a few more fish to practice first
6, remove the fish bone. The head of the fish to cut, sliced down the fish meat, and the rest of the fish bone ...... If you like to even eat the bones together, you can also ignore this step ...
7, the slice down the fish placed horizontally, along the direction of the fish tail to the head of the fish with a knife one by one under the thickness of each slice of about 5-7 mm or so. Here attention! Do not get the direction of the opposite, or cook out of the fish will be broken ~ ~
8, take an egg, left and right hand pour a pour, pour out the egg white spare
9, fish bone cut into segments, and the fish fillets fish head into the basin together, add salt and wine mix, and then into the egg white scratched and mixed evenly, let it sit for 20 minutes ~ wait a while, hehehe
10, pickled vegetables ........................ cuihua, on the sauerkraut 。。。。 One or two packets are fine, put more if you like.
11, cut sauerkraut, into sections
12, the pot of oil to heat, preferably a large oil, but in order to ...... Or use ordinary oil to do it! Pour into the cut sauerkraut stir-fry .................. then add water or broth to boil
13, first into the fish head and fish bones, simmering for 5-7 minutes ~ look! Not so good looking, lol!
14, add the rest of the fish fillets, high heat 2-3 minutes ~ if you do not like the fish head, you can also do not want the head of the fish, omitted ...
15, put salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast fish is finished!
Boiled fish
Raw materials: tilapia, catfish, grass carp, chub, flower chain can be (best not to use carp) several.
Instructions: bean sprouts (or their favorite vegetables), dry red pepper 1 two, ginger 1 two, Pixian bean 2 two, a little pepper, garlic 1 two, pepper, cooking wine, monosodium glutamate, pepper, sugar, salt, scallions, vinegar, soy sauce, cornstarch, egg white a little.
Methods:
1, the fish will be killed and washed, chopped off the head and tail, sliced into fillets, and the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white, marinated for 15 minutes. Marinate the head, tail and fillet in the same way on a separate plate.
2. Boil a small pot of water, wash the bean sprouts, put them into the boiling water and scald them for a while, then put them into a large pot and sprinkle a little salt on them according to your taste.
3, in a clean frying pan, add three times the usual frying oil, when the oil is hot, put three tablespoons of bean curd burst incense, add ginger, garlic, green onions, peppercorns, chili powder and dry red pepper stir-fry in low heat. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar, continue to stir-fry for a few moments, add some hot water, and at the same time put salt and monosodium glutamate to taste (to taste the saltiness). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, and turn off the heat for 3-5 minutes. Pour the cooked fish and all of the broth into the pot with the bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, in order to pour into a large pot, the fish and bean sprouts all submerged subject, you can visually). When the oil is hot, turn off the fire to dry for a while, and then add more peppercorns and dried chili peppers (depending on the individual's degree of addiction to spicy), with a small fire to slowly stir fry out the peppercorns and chili peppers flavor. Note that the fire should not be too large, so as not to fry paste. Pepper color is changing, immediately turn off the fire, the pot of oil and pepper and pepper together into a large pot of fish, careful! (You can also put the chili peppers on top of the pot, and then pour the oil, which has been heated to 90%, into the pot.)
Note: 1, the amount of water to cook the fish should not be too much, in order to fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fish will be exposed on the outside.
2, cook the fish before the part of the pepper and chili peppers first fried, in the cooking, you can fully leach out the red pigment in the chili peppers, so that the oil color is bright red.
3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line.
Sweet and sour fish
Main ingredient: carp
Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, meat broth
Practice:
1, scaling the fish, take out the guts, digging out the two gills, wash. Every about 1.3 cm distance, the first straight graver (1.6 cm deep), and then oblique graver (2 cm deep), and then lift the fish tail so that the knife mouth open, the fine salt sprinkled into the knife mouth inside a little pickle, and then in the fish circumference of the knife mouth, evenly coated with a layer of wet starch paste.
2, the peanut oil into the spoon, on a high flame to seven mature, handheld fish tail into the oil, its mouth immediately open. At this time with a spatula to drag the fish so as not to stick to the bottom of the pot, fry for 2 minutes, then turn over and fry for 2 minutes. Turn the fish over and fry for 2 minutes. Then flatten the fish and press the head into the oil with a spatula for 2 minutes. Fry the fish for about 8 minutes, and when all the fish is golden brown, remove and arrange on a plate.
3, frying spoon with peanut oil, burned to six mature is, into the onion, ginger, garlic, cooking vinegar, soy sauce, in the addition of broth, sugar, wet starch boil into sweet and sour sauce, with a frying spoon scooped out, quickly poured into the fish on top of that into.
Features: Jinan traditional flavor, crispy sweet and sour
Tips: frying fish need to master the temperature of the oil, cool is not color, too hot is not cooked outside the scorched inside; fish tail can not be up.
Steamed fish practice:
Materials: a fish; ginger and scallion section of the right amount (according to the different tastes of people to determine); a little vegetable oil; soy sauce in the right amount (according to the personal taste of the salty and light)
1, first pour the water into the pot, and so on the water boiled, you can put the fish in the top of the water to steam. When the water boils, put the fish on a plate, put some ginger underneath the fish and scallions on top of the fish. If the fish is large, you can use a knife to cut a slit in the back of the fish, so as to avoid the outer layer being cooked rotten while the meat in the middle is uncooked.
2, put the fish into the pot to steam for about five minutes (depending on the size of the fish), usually 5~10 minutes.
3, after the fish is steamed, use chopsticks to pick up the ginger and scallions on the fish, don't, and pour out all the water in the dish.
4: Drizzle the steamed fish with soy sauce. Reduce the heat of the wok, add vegetable oil, then ginger and scallions. Once the oil is hot, add the ginger and scallions to the top of the fish.
The steamed fish is made this way.
A restaurant in Wuhan called Half Fish makes especially good steamed fish.
How to make braised fish
Main ingredient: 1 fresh carp (about 750 grams).
Accessories: 50 grams of fat and lean pork, onion, ginger and garlic slices **** 10 grams.
Seasoning: 1000 grams of peanut oil (about 60 grams), 30 grams of soy sauce, 20 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 300 grams of broth, 25 grams of water starch, 2 star anise, 15 grams of pepper oil.
Cooking process:
1. Remove scales and gills from the fish, and gut the fish. Make diagonal cuts on both sides of the fish every 2 centimeters (depth to fish spine). Cut the pork into 1-cm-square cubes.
2. Put peanut oil in a frying spoon and cook it over a high flame until it is nine times mature, then smear a little soy sauce around the fish and deep-fry it in the hot oil until it turns red.
3. frying spoon in a little oil, into the onion, ginger and garlic slices, diced meat, star anise stir-frying, cooking soy sauce, cooking wine, broth, into the fried fish, moved to a small fire until the taste, the soup is left one-fourth, moved to a high flame, put monosodium glutamate, thickening with water starch, dripping pepper oil, big turn the spoon into a plate that is completed.
Sweet and sour fish
Basic material
〖Main ingredient〗: yellow croaker (also available grass carp, carp, etc.) 1 tail (weighing about 750 grams), 125 grams of sugar, 50 grams of vinegar
〖Supplementary ingredient〗: 5 grams of gold cake, plum, 10 grams of scallion, 10 grams of ginger
〖Seasoning/marinade〗: 3 grams of salt, 15 grams of wine, 10 grams of soy sauce, oil, starch, ginger juice. starch, ginger juice appropriate amount
Production process
1. the fish to phosphorus, fins, gills, viscera clean, fish body on both sides of every 2 cm cut a knife to the fish bone, and then cut 1.5 cm along the bone, so that the fish meat turned up;
2. gold cake, plum diced slightly hot with boiling water; pot of boiling oil 7-8% heat, put into the fish hanging starch micro-fire frying through the fish, fishing kitchen plate;
3. the pot of boiling water, the fish, the fish, the fish, the fish, the fish and the starch, the fish, the fish, the starch and the starch;
3. the fish, the fish and the fish;
4. p>
3. pot to stay in the bottom oil is hot, add onion, ginger, chopped incense, onion, ginger, put soy sauce, sugar, salt, cooking wine, vinegar, ginger, boiling water starch made of sweet and sour sauce, poured on the fried fish, in the sprinkling of plums, gold cake can be diced.
Reference:
The shark's fin has been listed as one of the "eight treasures" during the era of the shark's fin, "shark's fin seat" is also listed as the third of the high-grade banquet.
Brief history of eating shark's fin
It is usually believed that eating shark's fin began in the Ming Dynasty. The most often quoted quote from the Compendium of Materia Medica (first published in 1590) is:
"Sharks have iguanas on their backs and fins under their bellies, and they are so tasty and fatty that they are prized by the people of the South."
Ming Dynasty about shark fins is a little more. For example, the "submerged sure class book" also has such a paragraph:
"Lake (Hu, or consider - cited) sharks green, sand fins on the back, soak away the outer skin, there is a silk for chopping, Ying like silver wire."
However, as seen from the following two accounts, it seems that there is still something to discuss. One of them is "Jin Ping Mei words" fifty-five, Cai Jing's residence in the housekeeper in the hospitality of Simon Qing, said this paragraph:
"All are precious shy and delicious, bird's nest, shark's fins are very good for dinner. Only there is no dragon's liver or phoenix marrow."
"Words" book time is not yet known, but the book before the Wanli ding already (1617) years of the preface, when the book was earlier, or earlier than the "Compendium" of the first publication of the day. Another thing is that Ming Xi Zong (1621-1627) like to eat with shark fins and bird's nests, shrimp, clams and other raw materials, such as more than a dozen kinds of the same production of "a product pot". These, has proved that the Ming Dynasty, shark's fin in the palace relocation, the government has become a regular.
The earliest in also counts "Song Huayao", recorded from overseas imported shark's fin, imported from Fujian.
The Qing Dynasty on shark's fins more. The book was written in 1813, the "disease diet defense" said, "(shark) fins peeled off the outer bone, white as material silk, not seasoned, the taste is very light". The author Zhang Mu does not seem to know much about the flavor of shark fins. Published in 1765, the author of Gleanings from the Compendium of Materia Medica, on the other hand, Yue Xuemin is a bit of a connoisseur. He said:
"Nowadays, people can be a regular favorite, all the banquet dishes, must be set up for the precious enjoyment of this thing. The wing dryer into pieces, size, rate of three for the pair. Cover the ridge wings, paddle wings two also. Cooked folded (dismantled) to remove the hard bones, check the soft spines of the color of gold, reduced to chicken soup, accompanied by food, the most beautiful taste. Zhang, Quan have boiled pick pure soft spines, made into a ball, such as rouge cake-like, gold-colored lovely, the name of the sand spines piece, better."
Now, the shark's fin has been more common, for the dishes commonly used, but still only for feasts.
Shark's fin cooking application
The reason why shark's fin is regarded as treasures, at least three reasons: one for the production is not much, China's only Fujian and Guangdong coastal production, the amount is small, but also imported part of the; the second for the ingredients must be high-grade, because it does not have their own obvious flavor, if you play with the fresh material, the taste of the same as chewing wax; the third for the complexity of the cooking process, and often become a chef one of the symbols of the level of craftsmanship.
China's cooking shark's fin process varies from place to place, can be roughly divided into Guangdong, Chaozhou, Sichuan, Beijing, Yangzhou, Hunan and other six schools. Each has its own characteristics, and each has its own shark's fin dishes. Despite exchanges and integration, there are still differences. For example, Cantonese cuisine for shark's fin must be thickened with water chestnut powder, which can make the soup smooth and not greasy, with diamond powder will not have this effect. Guangdong East is heavy stew, "Qing Barnyard notes" "Guangdong and Fujian people eat shark's fin," said: "Guangdong East feast dishes, the most important for the stewed shark's fin, the price is high, each bowl to ten gold. Min people make the sub."
As for seasoning, shark's fin adapts to a wide spectrum of flavors. It is not picky about flavor per se, and is chosen depending on the ingredients.
The technique of hair preparation also varies, and chefs have their own methods, which can be listed in a long list. I'll leave it at that.
The old method, some reference, in order to facilitate the discussion, listed a few for research. One is "with the garden food list": "shark's fin is difficult to rot, must be boiled for two days to destroy the rigid for the soft. With two methods: a good ham, good chicken broth, plus fresh bamboo shoots, rock sugar money, simmering rotten, this method; a pure chicken broth skewer thin radish threads, broken scaly fins, mixed with which, floating on the surface of the bowl, so that diners can not recognize it for the radish threads, for the shark's fins, this is another method also. With ham soup should be less; with shredded radish soup should be more, always to melting soft and greasy mainly ......"
Two for the "Tuning Ding set", there are two paragraphs: "Shark's fin drag yolk chopped. The deer tendon roasted shark's fin. Roasted shark's fin with chicken crown oil. Mussel cheeks roasted shark's fin. Walnut kernel lining shark's fin ...... crab meat fried shark's fin with fatty meat strips. Roasted shark's fin with wild duck. Rice fruit (northern called Jiangmizhi - cited) roasted shark's fin. Shark's fin ridge cut strip chopped with pigeon eggs ...... shark's fin shall be simmered with the ingredients to be extremely rotten to taste, with half a catty per bowl, with soy sauce, wine."
"Shark's fin lining dishes: ...... turtle, ray fungus lining. Shredded shark fin lined with ham, chicken skin, boneless fat duck ...... duck skin, fat meat strips confit fried shark fin ...... noodles fish confit shark fin ......"
The second paragraph is only a selection. The third is "food flavor preparation", which involves shark's fin has the following articles: "hair shark's fin as long as the indiscriminate (rotten), not hair over. If the hair is over, there is a foul odor." "Yellow shark's fin is the best. Piles of shark's fins are the worst when they are good." "Yangzhou cooks make the best shark's fin; Baodingfu is second; Tianjin is second." "Sugar must be used to braise shark's fins."
Additionally, shark's fins are listed in the book's "Eight Treasures of Today".
Four for the "dietary instructions", there are two: "shark's fin treatment clean, boiled. Do not single dismantle the silk, must be with the meat is wonderful, and not too small. And head (i.e., ingredients - quoted) chicken, duck with. Soup should not be clear soup thick, should be wine syrup should not soy sauce."
"If the rule of law is clean, disassembled, with meat, shredded chicken, wine, soy sauce mixed with, good."
These texts are from the Qing Dynasty, which can reflect the knowledge of shark fins at that time and the level of culinary technology. Among them, a number of contradictions are clearly visible, as well as inconsistencies in understanding.
Nowadays, although the production method is divided into schools, but in the production steps are generally similar. There are two main categories: one is a three-part process, that is, hair, stewing simmering flavor, cooking into a dish; the other type of two steps, that is, hair and simmering into a dish. Both types must be endowed with flavor, or rely on the flavor of the ingredients, or rely on the flavor of the soup. Cooking into a dish handed over to no fixed method, depends entirely on the level of play of the individual technology.
Nutrition and dietary therapy of shark's fin
Shark's fin as a dish, not in its own flavor, and take out the tender and soft texture, this texture, moist, comfortable and refreshing, is really the diet after a kind of enjoyment.
This is because the shark's fin is taken from the cartilage in the fins of cartilaginous fish. Cartilage is a kind of slightly elastic tough tissue, composed of chondrocytes, fibers and matrix. The organic components are mainly various proteins such as cartilage mucin, collagen and cartilage scleroprotein. Shark's fin cartilage contains more collagen, shaped like tendon, so it is also known as the fin tendon, when heated, it can expand and soften, and even deepen the success of the material glue. Therefore, the temperature and time should be appropriately mastered, so that the softness and hardness can be moderate, and the best taste at this time.
This taste is appreciated and pursued by people, and it is classified as a precious product. Similar to many culinary ingredients, such as fish skin, fish lips, bird's nest, sea cucumber, squid, hoof tendons, fungus, etc., also has the same characteristics, or is listed as "eight treasures", or as a high-grade raw materials. Taste, is an important factor in the delicacies of the delicacies, people's appetite plays an important role in the impact. When the appetite is in a good state, it plays a great role in the digestion and absorption of food. This may be an advantage of shark's fin.
As for the nutritional value of shark's fin, although the dried product contains protein as high as 83.5%, but due to the lack of tryptophan, is an incomplete protein, can not play a role in the human body after eating. Therefore, the nutritional significance is not significant if the measure of supplemental tryptophan is not taken. The best supplementary measure in cooking application is to choose good ingredients, and shark's fin is necessary to add ingredients to give flavor. General poultry and livestock meat and shrimp, crab, etc., contain more tryptophan, and shark's fin with not only give fresh flavor, but also make up for the lack of tryptophan deficiency. This pairing has long been in place, and is evident in the inherent science of Chinese cooking; it also makes the high-protein nutritional value of shark's fin worth mentioning.
The Chinese medicine in the application of practice, recognized the therapeutic efficacy of shark's fin, that it is sweet and salty flat, can benefit the qi, stomach, and supplement the deficiency. Comprehensive Chinese medicine books, the shark's fin can seep dampness and water, appetizing food, clear phlegm and eliminate fish accumulation, tonifying the five organs, long waist strength, benefit consumption. "Tune tripod set" also said: "shark's fin to gold cabbage, shredded meat stewed often eat, and color, relieve melancholy, beneficial to people." It seems that the role of tonic is really good, unfortunately, can only occasionally taste, which can often take it.
According to modern medical reports, shark's fin contains blood fat, anti-atherosclerosis and coagulation component. If you suffer from coronary heart disease, 1.5-3 grams of shark's fin powder every day, there is a protective effect. It seems that it has preventive and curative effects on cardiovascular system disorders, fear is the disease, but can often eat a little.
Sandpot Shark's Fin
Information
Water-activated shark's fin 500 grams of shark's fin, 25 grams of shark's fin, 25 grams of shark's fin
Water-activated slices of yucca 20 grams of shiitake mushrooms 20 grams of shiitake mushrooms
Oil and vegetable 15 grams of chicken broth, 1,000 grams of chicken broth and 150 grams of clear broth
Planning
1: Slice the legs of shark's fin and sliced slices of yucca, and tear the mushrooms into small pieces.
2. Put the shark's fins into cold water and boil them in a bowl.
3: When the oil in the casserole is 80% hot, add shredded scallions, ginger, chicken broth and seasonings, then boil and pour into the bowl of shark's fins, then steam over high heat until it is 80% rotten.
4, with shredded scallions, ginger, choking the pot, put the broth, seasonings and shark's fins, boiled and poured into the casserole dish, transferred to a gentle fire stew for 20 minutes, put the oil on the heart of the vegetable can be.
Scrambled Eggs with Shark's Fin in Roses
6 eggs, 100 grams of hairy shark's fins, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of soybean oil, 5 grams of white pepper and 10 grams of scallions.
, eggs into a bowl and stir well, rose flowers, wash, put into the eggs, add salt, white pepper. 2, shark's fins torn by hand, put into the eggs with chopsticks and stir well. 3, frying pan on the fire add oil, burn to eight mature add eggs scrambled can be.
4, cucumber, tomatoes around the edge can be.
Saffron ginseng steamed shark's fin
Recipe: 6 grams of saffron ginseng 6 grams of peach kernel 3 grams of chuanxiong 4 grams of shark's fin 50 grams of vegetables 100 grams of ham 50 grams of Shaoxing wine 10 grams of scallions 10 grams of ginger 5 grams of salt 5 grams
Production: 1. saffron, ginseng, peach kernel, chuanxiong were washed, put into the steamer cup, add 50 milliliters of water, steam for 1 hour, remove the dregs, leaving the liquid medicine. To be used.
2. Shark's fins hair through, torn into silk. Ham slices, vegetable gall bladder washed, cut 4 cm long section, ginger pat loose, scallion cut into sections.
3. The medicine juice, shark's fin, Shaoxing wine, ginger, green onion, salt, vegetable gall bladder, ham meat with the steam cup, and then add 100 ml of chicken broth.
4. Steam the cup in a steamer basket, the atmosphere with the fire steam 30 minutes into.
Eating method: 2 times a day, each time to take 1/2, a day to serve, with meals or single service
Braised shark's fin
Main ingredient: 1000 grams of shark's fin, 200 grams of water hoof tendons, 15 grams of water flour gravy
Seasoning: 10 grams of salt, 10 grams of cooking wine, 5 grams of soy sauce, monosodium glutamate (MSG) 1.5 grams of soybean oil 125 grams of oil, 300 grams of white broth
The preliminary preliminary steamer cup is placed in the steamer cage, and then add 100 milliliters of chicken stock
4. >
1, will be initially processed shark's fin torn into batches, hoof tendon sliced open, chopped through the knife cut into Buddha's hand, respectively, in the open soup to kill a little bit, drain the water.
2, the pot on a high flame, add 50 grams of oil, oil hot, add white soup, put the hoof tendons, slightly add some salt water, cooking wine, soy sauce, monosodium glutamate and broth firing. To the dish to taste, hooked into the running water gravy, served in a bowl.
3, the pot brush, and then put on the fire, add 75 grams of oil, oil hot, add white soup, into the shark's fin, will be under the rest of the salt water, cooking wine, soy sauce, monosodium glutamate and white soup to join together, the soup boiled, hooked into the running gravy, to be thickened, sheng in the burned hoof tendon.
Scallops and shark's fin
Raw materials
300 grams of shark's fin, 100 grams of dried scallops, red and green cherries, ham slices,
Method
The shark's fin is blanched with boiled water, and then chicken broth, and then take out the flavor, and then put it in a bowl, on the top of the ham, pork knuckles, chicken, duck pieces, decanting the original juice, turn the buckle in the center of the plate.
Dried scallops under the chicken broth blanch a little fished out, with red and green cherries, yards around the shark's fins, the original juice filtered off the impurities boil, hook thin owed to pour on the shark's fins that is.
Coconut cup stewed abalone shark's fin
Palm bead bamboo fungus shark's fin
Tianma chicken pot shark's fin
Crab bucket shark's fin
Fish mousse shark's fin
Crystal shark's fin
Shark's fin old chicken pot
Main ingredient: 1 old hen, shark's fin dry 150 grams, a pig's feet, pork rinds 500 grams, 100 grams of shredded ham.
Accessories: 10g of salt, 10ml each of soy sauce and sesame oil, 100ml of chicken fat, 100ml of cooking wine, 3g of pepper, 15g each of coriander, ginger and green onion.
Method: 1. Shark's fins soaked and washed to remove impurities. Add ginger, green onions, cooking wine in boiling water, shark fins blanch, drained, put into a bag and tied. 2. hen slaughtered and cleaned, remove viscera, feet and claws and tail shame, and pig feet, pig skin together with boiling water to fly away from the blood and filth. 3. With bamboo product pad pot bottom, put down the old hen, pork skin, pig feet, shark's fin, ginger, coriander head section, add the right amount of boiling water, with the fire pot 5 to 6 hours, until the shark's fins are cooked and soft so far. 4. Fish up the shark's fin, remove the old hen, pig's feet, pig skin. Strain the original juice to remove impurities, put the shark's fin, add salt, soy sauce and chicken oil, and thicken the soup with starch. 5. Season with sesame oil, pepper, shredded ham and cilantro, ready to eat.
Stewed Shark's Fin
Ingredients:
Marinated Yellow Shark's Fin>>1750g Duck>>>750g Old Mother Hen>>>3000g Sugar>>>15g Dried Scallop>>>245g Shaoxing Wine>>25g Cooked Ham>>>250 g Shallot>>250 g Fine salt>>15 g Ginger>>50 g
Method of production:
1. Place the shark's fins neatly on the bamboo grates.
2. Soak the dried scallops in warm water, remove the hard tendons on the sides with a knife, wash off the surface sediment, put them in a bowl, add the right amount of water, steam them through in a cage, take them out and leave them for use.
3. 5 grams of ham meat cut into fine powder, to be used; 45 grams of ham meat cut into thin slices, to be used.
4. two hens, a duck slaughtered depilated, split by the back, pull out the viscera, wash the blood with water, to be used.
5. The chicken fins with bamboo grates into the pot, the cleaned chicken and duck on the other prepared bamboo grates, and then pressed on the top of the fins, the scallions and ginger slices are also placed in the pot, injected into the pot of water, boiled over high heat, decanting the water, remove the scallions and ginger slices, in order to remove the smell of blood.
6. Inject 4000 grams of water into the pot, put 45 grams of ham meat slices and steamed dried scallops, cook over high heat for 15 minutes, skim the foam, and then simmer over low heat to lean on the fire for about 6 hours. At this time, the fire, the first chicken, duck, ham, dried scallops picked out, picking the net chicken, duck crumbs, take out the shark's fin (along with the bamboo grates).
7. Stewing fire by the shark's fin of the thick sweat into the stir frying pot, hot, and then the shark's fin (along with the bamboo grates) into the stir frying pot, cook for about an hour. Then add the broth and dried scallop soup, boil with fire, put chicken oil, sugar, salt, stew for 2~3 minutes, make it taste, take out and put it in a flat plate, turn the shark's fins in another plate; put the pot of shark's fin thick soup into a small amount of water starch, collect the thick juice. At this time, pour the thick method on top of the shark's fins, sprinkle with chopped ham, that is done.
Note:
1. Choose the whole yellow shark's fins.
2. Repeatedly out of the water water fishy flavor.
3. Simmer on low heat, usually 6 to 7 hours. One is the flavor, the second is the shark's fin soft and not scattered.
4. Water should be added to the full once, midway should not add water, add soup. Due to the stewing fire rely on a long time, the last seasoning
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Dry roasted shark's fin
Inputs: dry shark's fin (500 grams), chicken broth (appropriate amount), lard (125 grams), wet diamond powder (32. 5 grams), monosodium glutamate (4 grams), sugar (3 grams), chopped green onion (7. 5 grams), ginger (7. 5 grams), yellow wine (7. 5 grams), chicken oil (7. 5 grams), chicken broth, chicken oil (7. 5 grams), chicken oil (7. 5 grams). (7.5 grams), chicken oil (7.5 grams), soy sauce (4 grams), salt (4 grams), pepper (a little)
Method: First, dry shark's fins with water, put on a small fire stewed for four hours to pick up, wipe off the sand on the surface of the fin, and then submerged in boiling water, stewed four hours on a civilian fire, the fins can be hair through, fish out to remove the bones into the pot of high-fire, and then add water (no more than the shark's fins), onions and ginger, wine, stewed through the fire, the soup will be the original Pour out, so that even for four or five times, the shark's fin fishy odor can be removed net. Then use gauze to wrap the shark's fins, put in chicken soup stew (chicken soup should be no more than the shark's fins). Second, take away the package, still put the shark's fin in the original chicken juice, add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and other seasoning, and finally under the diamond
Powder, burned to the juice is dry, and then drop a little chicken oil that is good. Taste fresh and crisp, quite expensive, has always been listed as one of the delicacies.
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Shark's fin in casserole
Raw materials:
500 grams of shark's fin in buffalo, 25 grams of ham, 20 grams of sliced yucca, 20 grams of shiitake mushrooms, 15 grams of cabbage, 1,000 grams of chicken broth, 150 grams of broth
How to do it:
Ham and yucca are cut into slices, and the shiitake mushrooms are torn into small pieces. Shark's fins put in cool water with light heat and fished into a bowl. When the oil in the casserole is 80% hot, put the shredded green onion and ginger, then put the chicken broth and seasonings
, boil and pour into the bowl of shark's fins, and then steam with a high fire until it is 80% rotten. Choke the pot with shredded green onion and ginger, put the broth, seasonings and shark fins, boil and pour into the casserole, move to a slight fire and stew for 20 minutes, put on the heart of greens can be.