[Ingredients] 200 grams of shark meat, 150 grams of fresh broad bean cloves, 25 grams of hydrated bamboo fungus, 600 grams of broth, wild rice 50 grams.
[Seasoning] 2 grams of green onion and ginger juice, 0.2 grams of pepper, 2 grams of salt, 1 gram of monosodium glutamate, 4 grams of cornstarch, 5 grams of rice vinegar, 5 grams of oil, 3 grams of yellow wine.
Shark soup with beans:
[Operating Procedure]
1. fish cut into beans diced; beans into the cage steam crisp; bamboo fungus cut into small slices, blanch a little bit of water; wild rice cut into slices of melons blanched a little bit of water.
2 'onion and ginger juice stirring pot, add broth, boil into the diced fish, bean board, bamboo fungus, wild rice, and then boil when skimming off the floating foam, add yellow wine, salt, pepper, monosodium glutamate, and finally hook thin thickening, dripping into the vinegar, drizzled into the oil on the plate.
[Specialties] Fresh and smooth. Green bean curd is available in early summer, and it is more refreshing with bamboo fungus and wild rice.
[Essentials tips] soup should be wider, sour, spicy only to enhance the role of flavor, should not be too heavy fried shark
Materials: 200 grams of shark.
Seasoning: one tablespoon of soy sauce, one tablespoon each of ginger and water, one tablespoon each of sugar, cornstarch and refined salt, two tablespoons of salad oil and three sticks of garlic.
How to make it:
1) Marinate the shark slices with cornstarch, refined salt and water, and cut the garlic into pieces.
②Salad oil on high heat for 3 minutes, then add the fish slices, soy sauce, ginger, sugar, on high heat for 2 minutes, turn over, add the garlic, and then on high heat for 3 minutes.
Shark bone soup
Materials: dry shark bone six two, a chicken, cooked Jinhua ham a small piece (sliced), scallop two to three, soaked through the sea cucumber four two, soup bone six to eight two, ginger five to six slices, scallion a little
Seasoning: salt, pepper a little
practice:
(1) shark bone first with the right amount of water soaked through the sea cucumber, and together with ginger two and sea cucumber together with two slices of ginger and scallion out of the water, wash, shark bone cut section, sea cucumber cut pieces, to be used.
(2) black chicken subdivided clean, chopped large pieces and soup bone with water, rinse, drain; scallop rinse, standby.
(3) the above all the materials, at the same time into the soup pot, and add the appropriate amount of water to boil until rolling, change to medium-low heat, boil until the material crispy moon read and soup thick, add seasonings, can be used for food and drink while hot.
Note: Shark bone has been highly regarded in recent years, and is considered to have health care and health and even cancer prevention.
Shark Stir-Fry with Garlic
[Ingredients/Seasoning]
4 taels of shark
1/2 egg white
1 tsp of cornstarch
4 taels of garlic
1 chili pepper
2 to 3 slices of ginger
2 tsp of broth
1 tsp of salt
Milk Wine Pinch
Pinch of pepper
[Procedure]
(1) Cut the shark into 1cm thick slices, add salt, wine and egg white, marinate for 10 minutes, then add cornstarch and pepper and mix well.
(2) In a frying pan, fry the shark slices until the oil is about 7 minutes hot, then remove from the pan.
(3) Chop the garlic and chili pepper.
(4) Stir fry the ginger, garlic and chili, add the rice wine and shark, then pour in the broth. Bring to a boil and add a little monosodium glutamate, simmer for a while.
Steamed Shark with Garlic Sapling
Ingredients/Seasoning
Shark Meat 1 catty Garlic Sapling 3 sprigs Ginger 1 small piece Red Chili Pepper 1 sprig Salt 1/2 tsp Soy Sauce 1 tsp
Production Procedure
(1)Wash the shark meat and cut it into chunks that are 2 centimeters wide and 3 centimeters long and set aside.
(2) Cut garlic cloves into diagonal pieces, ginger into thin slices, and red chili pepper into diagonal slices and set aside.
(3) Pour 2 tbsp of oil into a Chinese pot, heat it up, add ginger slices and stir-fry, then add shark meat and salt until the fish turns brown.
(4) Add garlic cloves and chili pepper slices and stir fry together. Before serving, add soy sauce to increase color and aroma.
Health shark pine
1, process
Shark pretreatment → slicing → roll pressure → seasoning → drawing → pre-drying → fried crispy → cooling → packaging → finished
2, operation points
(1) will be fresh shark meat clean, cut into 200 grams of meat, into the boiling water with an appropriate amount of yellow wine, ginger blanching for 5 minutes to remove the fishy, fish up!
(2) will be pre-treated fish meat in the direction of the muscle fibers cut into 6 mm thick slices, placed in a 1 mm gap roller press into thin slices, so that the fish fibers are loose, shredded.
(3) according to the weight of raw materials add refined salt 3%, sugar 5%, chili 0.15%, cooking wine 1%, monosodium glutamate 0.5%, mix well, with machinery or hand will be further pulled into the fillet.
(4) put the coarse fish silk in the baking machine to bake until the moisture content is about 30%, remove and cool for use.
(5) Add 15%, 160 ℃ vegetable oil to the baked coarse fish shreds and stir-fry for about 15 minutes, until the fish shreds are light yellow out of the pan.
6 finished product in cooled to room temperature can be packaged.
(7) health shark pine is light yellow, uniform color.
Empty packaging, vacuum degree 0.08 MPa.
Shark soup with beans
[Ingredients] 200 grams of small shark meat, 150 grams of fresh fava bean cloves, 25 grams of hydrated bamboo fungus, 600 grams of broth, 50 grams of wild rice.
[Seasoning] 2 grams of green onion and ginger juice, 0.2 grams of pepper, 2 grams of salt, 1 gram of monosodium glutamate, 4 grams of cornstarch, 5 grams of rice vinegar, 5 grams of oil, 3 grams of yellow wine.
[Operating Procedures]
1. fish cut into diced beans; beans into the cage steam crisp; bamboo fungus cut into small slices, blanched; wild rice cut into slices of melon blanched.
2 'onion and ginger juice stirring pot, add broth, boil into the diced fish, bean board, bamboo fungus, wild rice, and then boil when skimming off the floating foam, add yellow wine, salt, pepper, monosodium glutamate, and finally hook thin thickening, dripping into the vinegar, drizzled into the oil on the plate.
[Specialty Comments] Fresh and smooth. Green bean curd is available in early summer, and it is more refreshing with bamboo fungus and wild rice.
[Essentials tip] The soup should be wider, and the acid and spiciness should only enhance the flavor, not be too heavy.
Shark in vinegar
Raw materials:
Shark 350 grams of meat, white scallions 5 grams of wine 15 grams of ginger 5 grams of sugar 25 grams of wet starch 25 grams of soy sauce 35 grams of lard 50 grams of vinegar 50 grams of sesame oil 10 grams
Means:
Shark cut into long squares. Frying pan on high heat, oil sliding pan, the next 25 grams of oil, into the white onion sautéed aroma; under the fish pieces of both sides of the frying, cooking wine, cover and simmer for a while, and then add ginger, soy sauce, sugar, and a small bowl of water, after the boil and simmer for about 10 minutes on a low flame, turn to a high flame to collect the thick soup, thickened with vinegar, thickened with wet starch, dripping cooked lard, swirling pot, gently turn over and pouring sesame oil to the pot.
Features:
Yellow color, marinade tightly wrapped, salty, sweet and sour.
Shark Bone Soup with Cuttlefish and Radish
Ingredients
Frozen Shark Bone 1 lb
Green Radish 1pc
Red Radish 2pcs
Lean Meat 8 taels
Pinch of Cuttlefish
Pinch of Ginger
Spinch of Green Onion
Shark Bone - Sharks Shark cartilage helps to eliminate tumors and prevent cancer.
Daikon radish - a kind of radish, it can clear heat, strengthen the stomach and resolve phlegm, nourish and help digestion.
Radish-contains vitamin A, B1, B2 and C, and a large amount of carotene, which can replenish blood and strengthen the body, moisturize and relieve dryness, drive away chest depression, adjust the intestines and stomach, and lower the fire.
Lean meat - nourishes yin and strengthens the body.
Poulpe - nourishes the blood and strengthens the qi, astringent effect.
How to do it
Shark bone is cleaned, put into a pot with ginger and scallion and fly water, set aside.
Peel and wash green carrots, cut into pieces. Wash the poulpe and lean pork and set aside.
Put an appropriate amount of water in a pot, add shark bones, carrots, cuttlefish and lean pork, and boil over high heat for 10 minutes, then turn off the heat and simmer for 3 hours.
Monkey Head Mushroom and White Fruit Shark Bone Soup
Monkey Head Mushroom and White Fruit Shark Bone Soup
Monkey Head Mushroom and White Fruit Shark Bone Soup is a delicious soup with a mellow flavor, and it benefits the stomach and strengthens the spleen, and tonifies the organs and warms the yang.
Monkey head mushroom can nourish the qi, strengthen the spleen, nourish the stomach and strengthen the stomach; white fruit can nourish the kidney, tonify the lungs, nourish the spleen and stop diarrhea; lotus seed can nourish the kidney and fix the essence, nourish the spleen and remove the damage; tamarind can nourish the yin and nourish the kidney, nourish the blood and calm the spirit. Shark bone can nourish the blood and vital energy, essence and marrow, modern nutritional science believes that it is rich in collagen, bone mucin and amino acids, can nourish the body, anticancer and tumor.
Materials: 50 grams of monkey head mushrooms, 25 grams each of white fruit, lotus seeds, tamarind, 150 grams of shark bones, 500 grams of fresh chicken, 3 slices of ginger.
Cooking: each ingredient is washed, soaked, in which the white fruit to remove the coat, core, lotus seed core; fresh chicken washed, cut into pieces; shark bone soaked, cut into pieces. Together with ginger into the tile pot, add water 3000 ml (12 bowls), martial arts fire boil after changing the fire boil 2 1/2 hours, adjust the right amount of salt can be, this amount can be 3 ~ 4 people.
Shark and Astragalus Soup
Recipe Name "China's beneficial life recipes" of the prolongation of life recipes (2) to replenish qi and blood to benefit life ---- Shark and Astragalus Soup
Originally, the other cuisine
Type of Healthy recipes
Basic features Benefit qi and nourish the blood, replenish the deficiency of the body
Basic materials Shark 1000 grams, Angelica sinensis 15 g, Astragalus 30 g, cooking wine
Basic ingredients Shark 1000 g, Angelica sinensis 15 grams, 30 grams of wine. 30g of Astragalus, cooking wine, refined salt, pepper, scallion, ginger and raw oil.
Method: First, remove the sand from the shark skin, remove the gills, remove the viscera and wash. Put into the raw oil pan and fry until golden brown. Then put cooking wine, pepper, green onion, ginger, and cleaned and sliced angelica, astragalus, add the right amount of water, cook until the fish is cooked, seasoned that is.
Effects: Benefiting qi and nourishing blood, tonifying and strengthening the body.
Use: Eat fish and drink soup with meals.
Application: For people with deficiency in qi and blood.
Shrimp Roasted Shark Skin
Shrimp Roasted Shark Skin
Cuisine
Dish Taste Fresh Spice
Involved Ingredients Seafood River Freshness
Ingredients
Materials
Watered Shark Skin 300 grams, 15 grams of shrimp, 15 grams of green onion and ginger oil, salt 3 grams of wine 12 grams of cooking wine, 8 grams of ginger, 4 grams of monosodium glutamate (MSG), onion and ginger 8 grams, sugar 2 grams, high quality Chinese medicine. Sugar 2 grams, broth, water starch, oil each appropriate amount.
Procedure
(1) hairy fish skin wash, cut into long 4 cm, 2 cm wide diamond-shaped piece soaked in water.
(2) shrimp Saijing after adding broth, shredded green onion, ginger steamed through the pot, filtered through gauze.
(3) will be blanched fish skin with boiling water and add broth, cooking wine, slightly boiled fish out of the water.
(4) frying spoon on the fire, oil, oil heat into the shrimp stir fry, add shredded green onions, broth, cooking wine, ginger juice, sugar, salt, monosodium glutamate boiled, knocked off the froth, into the skin of the fish to taste, and then thickening of starch, pouring into the green onion soy sauce can be out of the spoon
Features of the texture of the crispy and soft, fresh flavor
Stewarded Sharks four treasures
Features: fresh flavor, rich in nutrients, and the taste of the shark. Nutritious.
Main ingredient: buffalo shark skin, dragon ring, fish maw, fish lips, cabbage
Seasoning: Ajinomoto oyster sauce, chicken powder, monosodium glutamate, sugar, salt, cornstarch
Making :
1, buffalo shark skin, dragon ring, fish maw, fish lips, cabbage, flying water, into the thick chicken broth with salt, monosodium glutamate simmering until flavorful, into a container;
2, the pot with thick chicken broth, plus Ajinomoto, fish lips, vegetables and other ingredients. Thick chicken broth, add Taste of America oyster sauce, chicken powder, monosodium glutamate, sugar, refined salt seasoning thickening, pouring oil on the raw materials can be.
Shark Bone Shark Fin Soup
Practice:
1, first of all, the top shark fins soaked in water to remove the skin, the sand washed clean.
2. Boil the shark's fins with the top broth for about 4 hours on light heat.
3, with shark bone, tube bone, old chicken, pork chop,
fenghuang claw, etc. Add water to boil for 8 hours.
4, add the boiled soup into the shark fins can be.
Precious Jade Fish Lips
Precious Jade Fish Lips is characterized by tough but not hard, hot and sour and refreshing. Authentic fish lips, the Department of sharks lips, lip skin soft thick crisp, taste especially pure beauty, is a fish food treasures. But authentic fish lips can not get more. Fuding folk with sharks (including white sharks, small sharks, sharks, sharks, sword sharks, brocade visitors, etc.) instead of the skin of the fish lips. Take 200 grams of dried shark skin, the skin will be put in cold water soaked in two or three hours to pick up, moved to the hot water pot scalded for an hour, take out and scrape off the skin outside the sand particles, scrub clean, cut pieces, and then put in cold water to soak to be used. Next, the fresh bamboo shoots shredded, shrimp soaked and cut into sections, pork red meat cut into cubes, ginger shredded, together with the people in a hot frying pan, repeatedly fried, put two soup, after boiling, put the fish skin, the right amount of refined salt, monosodium glutamate, red wine. Then rice vinegar, soy sauce, pepper a little, add starch, mix well, Xu Xu down to the pot, to be mixed well on the plate. Cooked with shark skin "fish lips" dishes, take the "Dream of the Red Chamber" in the Baoyu Zhen, Jia (real, fake) difficult to distinguish. Therefore, it is beautifully named "Baoyu fish lips".
Braised shark's fin
Cuisine
Chinese Cantonese cuisine.
Introduction
Originally a specialty of Guangzhou's Dasan Yuan Restaurant, it was first created by "King of Shark's Fin" Wu Luang. The dish is made from the fins of the skirt, hence the name.
Features
Many raw materials, complex procedures, crisp and smooth, rich in nutrition, is a masterpiece of traditional Cantonese cuisine.
Cooking
Baptized Shark's Fin:
①Cut the shark's fin edge (about 1 cm), soak it in water, then bake it in boiling water, then take it out and gently scrape off the sand (be careful not to scrape the shark's fins), and clean it first;
2) Hold the shark's fins in a bamboo gala and put them in a tiled stewing pot with water to boil them, then bleach the water to continue to remove the sand and the shark's fin bones as well as the tendons in the center of the sandwich;
③ and then use the bamboo gala will be wing clamped, put in the tile stew pot with water pot, pot, change the water and then pot, repeated many times, to clear the ash odor until. Soak the fins avoid using hardware cookware, otherwise the fins will turn black.
Stream simmering shark's fin:
Use the bamboo gala will be placed in a pot of shark's fin, in turn, with water, plus ginger, plus ginger wine, water, etc., the shark's fin flow a few times; and then start the pot will be removed from the head and tail of the green onion explosion, under the broth (broth to soak through the surface of the shark's fin to the extent of the shark's fin) will be simmered through the shark's fin, pick up the filter dry water. When rolling the simmering wings, use the tile to press the wings gently, so as not to expose the wings to the water, rolling loose or rolling simmering.
Simmering shark's fin
First, the rolling simmering shark's fins from the broken, with a bamboo gala divided into two rows, clamped (the head of the fins in the bottom of the row, the second fins divided rows in the side, the end of the hook divided rows in the surface); the other will be the old chicken, chicken, chicken, chicken feet, pork knuckles, lean meat, etc. rolled; will be a bamboo gala pad in the tile on the stew pot, in turn, into the old chicken, chicken feet, pig's knuckles, and shark's fins, and the lean pork, chicken fat on the surface of the shark's fins, and then add the broth (in order to dip through the surface of the fins), with slow cooking, and then add the soup (in order to soak through the surface of the fins). Then add the stock (to soak through the surface of the wings), and simmer over a slow fire until the wings are sticky.
Superior wings
Wings stewed, remove the old chicken, chicken feet, pork knuckles, lean meat, chicken fat, etc., the wings out, with a large oval silver soup plate, loosen the shape, with a clean towel with a clean white towel to absorb the water, and then wok over high heat under the lard, cooking wine, add the stock, top soup, ham juice, salt, monosodium glutamate, pepper, etc., to a slight roll, with the best old bag of soy sauce, wet hoofsticks push Golden gravy, add the end of the packet of oil in two pours on the wings, skirt wings in the middle of the horizontal line of shredded ham; another stir-fried silver needle (mung bean sprouts), divided into two small plates, sprinkled with shredded ham on the surface, with the skirt wings on the seat will be completed