Materials
Materials used main ingredients: yam vermicelli 250g. ingredients: yam 250g, glutinous rice flour 50g, rice flour 50g, egg white 1. Seasonings: chicken broth 500g, ginger juice 1 5g, refined salt 4g, MSG 2g, chicken powder 2g, stabilized cornstarch 30g, pepper 1 / 3g, salad oil 25g, chicken oil 10g.
Practice
(1) yam vermicelli 250g soaked in cold water for 2 hours, fished out and wait for use;
(2) yam peeled and steamed, mashed into a puree, add refined salt, MSG, chicken powder 1g each, egg white 1g. 1g each, 1 egg white, 50g of glutinous rice flour, 50g of rice flour and mix well;
(3) take half of the yam mud spread on a flat plate, rows of taro fans, and then the other half of the mud smeared on the top, on the cage steam minutes out, natural cooling. Knife into 6 pieces of shark's fin to be used;
(4) start the pot to put 500g of chicken broth, add salt 3g, monosodium glutamate 1g, chicken powder 1g, sprinkle pepper, vegetarian shark's fins into the burn through that thickening, point of chicken oil on the plate.
Operating requirements
Yam vermicelli should be soaked in cold water, vermicelli refractory.
Burning vegetarian shark's fin, burn through can, time should not be long.
Practice 2, papaya steamed shark's fin
Materials
Main ingredient: shark's fin (dry) 50 grams,
Supplementary ingredients: 100 grams of papaya, 50 grams of ham, 30 grams of lean pork,
Seasoning: 3 grams of salt, 1 gram of monosodium glutamate (MSG), 1 gram of chicken essence
Practice
1. papaya washed, open a large mouth, digging out the flesh of the fruit;
2. Ham, lean meat diced, into the pot of boiling water blanch blood spare;
3. Shark's fins, ham diced, lean meat diced into the papaya, add salt, monosodium glutamate (MSG), chicken, mix well, buckle on the melon cover, into the cage to steam until the taste, take out can be.
Practice three, thick juice shark's fin
Materials
Materials used in the main ingredients: water hair tooth pick wings 600g. ingredients: net grass duck 250g, net hen 750g, hoof 250g, 250g of pig feet and claws, 250g of lean meat. seasoning: 25g of ginger juice, 150g of wine, 5g of salt, 1g of monosodium glutamate (MSG), 5g of chicken powder, 25g of cornstarch, pepper 1 / 4g.
Practice
(1) net grass duck 250g, net hen 750g, hoof 250g, pig feet claws 250g, lean meat 250g chopping block plus wine 50g blanching, and then rinsed in cold water into the soup bucket, add 6Kg of boiled water, 75g of cooking wine boiling cover, boil for 4 hours to get the soup 3kg, 1250g of practical;
(2) 600g of buffalo wings, plus ginger 25g blanching, and then 250g of broth, 15g of cooking wine, chicken powder 3g on the steamer for 30 minutes, to the shark's fins are soft and sticky;
(3) start the pot, put boiled broth 1250g, add the shark's fins, put 5g of refined salt, monosodium glutamate 1g, 1g of chicken powder, boil the taste test, thicken the gravy, sprinkle pepper into the.
Practice 4, shark's fin stewed chicken soup
Materials
Shark's fins (loose fins): 250 grams of chicken: 1 Jinhua ham: 2 slices of goji berries: 15 grams of jujubes: 6 ginger: 2 slices of water: 8 bowls (3-4 servings)
Practice
1. shark's fins one day ahead of time soaked in lukewarm water, during the water for 3 times, to the shark's fins to absorb the full of the water to soften; < /p>
2.
2. Wash and chop the slaughtered chicken, boil the water and rinse;
3. Wash the jujubes and remove the nucleus; goji berries;
4. Boil water into the stew pot, put all the ingredients, cook for 20 minutes on a high flame, and then turn to a low flame to stew for two to three hours. Because of the ham, first taste test before the salt, you can enjoy.