[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, blanched; wild rice cut into melon slices blanched.
2 'onion and ginger juice choking 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.
[Tips] The soup should be wider, and the sourness and spiciness should only enhance the flavor, not be too heavy.
On the practice of shark meat, we asked Li Weijie, the owner of the largest shark in the town of Puqi, Yueqing, Zhejiang province, the other day. Lee said that before the shark meat to do, the key is to remove the shark skin on the pure white protective layer --- "to sand" specific approach is to use boiling water, and then use a steel wire ball brush, otherwise the fish meat to eat in the mouth is like chewing sand.
Braised is the most common practice: cut the shark meat into small pieces, ginger and garlic first into the frying pan sautéed flavor, under the shark meat, stir-fry for about two minutes, and then put the bean paste, wine, salt, sugar, add water (no more), like to eat spicy can add some chili sauce or chili seeds, high-fire burn 10 minutes, such as the soup juice collection when you can get out of the pot.
There are also fish balls and fish cakes --- because shark meat has no thorns, it's very easy to do: chop the fish meat, put some egg white, starch, salt, ginger juice, scallions, and then continue to chop until the meat is sticky. Then boil a pot of water, the shark minced meat extruded round into the boiling water, and so the fish round float on it; fish cakes, it is the shark minced meat pressed into a small cake, into the frying pan frying until both sides of the yellow, according to the taste of their own preferences plus seasoning cooked.
In addition, to find a hotel in Hangzhou specializing in shark, responsible for catering manager Ding introduced a shark soup practice: shark meat after washing, cut into small pieces, into the 70 ℃ frying pan stir fry a few times, and then under the ginger, wine, spices, etc., add broth, according to their own tastes to put a few mushrooms, bamboo shoots, scallions, etc., burned to the soup into a milky white pot.
Sharks, also known as "sharks", belong to the subphylum of vertebrates, cartilaginous fish. There are six gill sharks, tiger sharks, porbeagle sharks, whale sharks, wrinkled lip sharks, mako sharks, hammerhead sharks, squarks. The body shape is fusiform, the epidermis with shield scales, similar to sandpaper, so it is also known as sandfish. Gill slits 5-7 per side, with 5 as the majority. Hana sharks of the six-gill family have 7 on each side. Dorsal fins 1-2, with two in the majority, one dorsal fin in the Hanah Shark (located at the back of the body), and the caudal fin is generally more developed, mostly crooked, with the anal fin disappearing in individual species. There are oviparous and ovoviviparous. They feed on fish, cephalopods or crustaceans, and are all ferocious. Sea life, a few species also into freshwater. China's higher economic sharks have more than 70 species, common sharks, basking sharks, star sharks, horn sharks, Hanna sharks, tiger sharks, hammerhead sharks and so on. Shark meat can be eaten, skin can be processed for food, can also be made of leather or processed fish glue, fins can be made of shark fins, lips can be made of fish lips; part of the cartilage can be processed into the bright bone; fish liver contains more vitamin A and vitamin D, is the production of medicinal cod liver oil pills or milky white cod liver oil is a good raw material, the other organs and bones can be made of fishmeal for use as feed and fertilizer.
(I) dried shark
Shark meat contains urea, fresh food should be treated with a certain degree of preheating, so that the ammonia volatilization. The traditional processing method is to process the shark meat into salt dried products, salted, not only can remove the urea, and edible flavor is also very fresh. For loose meat, coarse fiber, more water basking shark, and some sharks containing more pure meat, generally not suitable for processing dry products, the past are generally fresh processing, now mostly processed into frozen products. Shark salt dry products processing methods are introduced as follows:
1. large shark processing
Each tail weighs more than 15 kilograms of sharks, can be processed into salt dry meat, the process is as follows:
(1) cut fins: seawater will be the body of the fish attached to the mud and sand, and other dirt flushed clean. The fish is placed on its side and the pectoral and ventral fins are cut off first. Then cut off the dorsal fin; finally cut off the pectoral and ventral fins. The fins should be cut close to the root of the fins, and the path of the knife should be parallel to the base of the fins. When cutting the caudal fin, do not cut off the entire tail completely, but rather cut it diagonally on the side immediately below the caudal vertebrae. Remove the flesh attached to the base of each fin with a knife, wash it with seawater to remove blood stains, and then lay it out to dry. Summer temperatures are high, in order to prevent deterioration, the base of the fins should be dipped in brine (saturated or nearly saturated brine) to a depth of about 1 centimeter before drying. When it is sufficiently dry, it will be the finished product of the original fins (also called green fins).
(2) Cutting to remove the dirt: use the fish cutter to insert into the abdominal cavity from the anus, cut along the center line of the abdomen to the head to the throat, and then cut back from the anus to the root of the tail. After the abdomen is opened, the liver and other internal organs are removed in turn, stored and processed separately, and then the cavity is rinsed clean of blood with water.
(3) skinning: skinning with a fish cutter, pulling the skin with one hand, holding the knife to peel off the skin with one hand, peeling the skin from the abdomen to the back, and peeling the scalp, the whole fish skin peeled off, and then cut off the head of the fish. When peeling the skin, you should pay attention to the smoothness of the knife, do not peel the skin, and do not let the fish meat attached to the skin, resulting in not easy to dry and maggots, reducing the quality of the fish skin. Peeled fish skin soaked in water for about 20 hours and then rinsed, after sufficient drying that is to become the fish skin, can be used for food, but also tanning or processing of fish glue.
(4) cut: from the vertebrae joint knife, the fish body cut into several segments, the length of each segment to 30 cm or so appropriate, after cutting, with seawater to wash the blood, and then cut the strip.
(5) Cutting strips: cut the fish segments into strips of meat with a knife, and remove the vertebrae (the spine of the Hana shark can be used as a bright bone, and the spine of other species can be used as fishmeal). The specifications for the meat strips are: length maintained as is, about 30 cm, width about 6 cm, thickness about 3 cm. After cutting the strips, if there is any blood stain, it still needs to be rinsed with sea water and then marinated.
(6) pickling: shark meat cut strips, that is, pickling, with the amount of salt is about 15%, rainy days can be increased appropriately. Curing method is, first put the meat on the weight of the salt pile, and hand salt, so that the salt particles uniformly sticky meat on the strip. First in the bottom of the tank (barrel) sprinkle a thin layer of salt, and then the fish neatly arranged in the tank or barrel. Each row of meat strips that is sprinkled with a little salt, and finally sealed with salt, after 10 hours or so, pressurized stone, so that the brine submerged meat strips can be, after 1-2 days of marination, can be fished out and scrubbed.
(7) scrubbing: soak the meat strips with water, and rub the meat surface carefully by hand or soft cloth to remove the attached salt scale and dirt. In the soaking and scrubbing process can be desalted too much salt. Desalination should be appropriate, because the desalination of excessive fish meat is too light, in the high temperature of rainy days for drying the most likely to deteriorate; desalination time is not enough, the surface of the finished product is prone to flooding the salt frost, reducing the quality of when the hand to push the surface of the meat strips, such as feeling slippery, that is, said desalination is appropriate.
(8) slicing: meat strips after washing and slicing. Because the fresh fish meat has much moisture, it is relatively fluffy and difficult to cut into thin slices, but after marination, the fish meat becomes solid and easy to slice, and the cut surface of the meat is also smooth and beautiful. When slicing, put the meat strip on the board, cut longitudinally into 1 cm thick slices of meat, the original thickness of the meat strip becomes the width of the slices of meat, cut the knife path to be smooth, the thickness of the slices of meat to be uniform.
(9) out of the sun: after slicing, it should be arranged piece by piece on the bamboo curtain or mat, and use your fingers to gently rub the meat surface, so that it is dry and shiny. When the sun to the meat surface into a thin layer of crust, and then turn, the first day of turning two or three times, turning the sun should pay attention to shaping, after two days of turning the sun basically can reach six, seventy percent dry, stacked up and flat, and then out of the sun after two days to the full dry until.
(10) Quality requirements for the finished product: meat board straight, solid meat, yellowish color, no salt frost or oil burning phenomenon.
(11) Packaging: sealed in plastic bags quantitative packaging, and then packed in cardboard boxes, in order to prevent the plastic bags from breaking, between the bags and bags can be separated by soft paper pads.
2. small shark processing 15 kilograms of sharks (excluding 2 kilograms of juvenile sharks), its traditional processing method is cut into full open pieces of cured into dry products, the processing method is as follows:
(1) Department of cut: fish body surface of sediment and other impurities are washed clean, put the fish on the side of the cut fish board, the head to the human body, dorsal spine or so, holding the knife along the spine left side of the back, cut into the back, and then cut through the abdominal cavity, tightly against the spine. Through the abdominal cavity, close to the spine pushed to the root of the tail, back to the knife to cut the skull, but the muzzle shall not be cut, the dorsal fins should be left on the left side of the spine (i.e., above the knife), and at the same time the fillet will be unfolded, and then turn the tail of the fish to the human body, at the root of the tail cut off spine, and then the knife inserted into the spinal bone lower edge of the spine from the tail pushed to cut to the head, by the way the spinal bone to the side of the turn over, and finally the left and right gills are cut one cut each to the head is completely unfolded, and the intra-abdominal walls of the paste bone blood The blood on the inner wall of the abdomen is removed with the tip of the knife. Cutting, the knife should be correct, smooth, the tail should be kept intact, cut open, to pick the fish liver, and then the other viscera removed and put, to be carried out by-product processing.
(2) pickling: the cut fish fillets with water rinse clean, and then into the pool or tank pickling, layer of fish layer of salt, the last layer of capping salt, do not need to add the pressure stone, the total amount of salt for the fillet weight of 12-15%. Pickling time to 3-4 days is appropriate. Summer high temperature and rainy days, the amount of salt can be increased appropriately.
(3) out of the sun: after the salted fish fillets in the sun before, to scrub clean, high salt content should be appropriate soaking dehalogenation. Sun best hanging sun or rack sun, the first sun meat surface, after the sun skin surface, when the sun to six or seven percent dry, put up the stack pressure, shaping and diffusion of water, two days after the re-sun to dry until the whole.
(4) Finished product quality requirements: firm meat, smooth meat surface, yellowish color, cut correctly, straight edge, flat fillets, no defects.
(5) Packaging: packed in square baskets or bundled with pieces of grass.
3. young shark processing Each tail weighs less than 2 kilograms of young sharks, suitable for processing small shark meat strips, processing methods are as follows:
(1) sand: grab the tail of the fish by hand, put the fish into the hot water at about 70 ℃, rotate for a few times to come up with, and then immediately with the grass roots of the cooking broom to wipe off the sand skin, in order to clean the sand skin so far.
(2) Department of cut: the fish will be placed on the side of the cut fish board, head to the body, ventral to the left, with the left hand to grasp the gills of the fish, the right hand to hold the knife, from the head to the spine through the abdominal cavity to push the cut to the root of the tail to remove the viscera, and then cut off the head of the fish, pick off the spine, the tail becomes connected to two pieces of meat.
(3) pickling: with 6-8% salt, layers of fish layers of salt into the tank or barrel, after 1 day of pickling can be fished out of the brush set sun.
(4) out of the sun: will brush the good slices of fish flat sun in the bamboo curtain or grass board, the first sun meat surface, after the sun skin surface, half-dry when the slices of fish from the center of the longitudinal cut, each tail is cut into 4 pieces of fish strips, the tail is still connected to the palm, continue to out of the sun to the dry until the whole. The process of sunshine should pay attention to shaping.
(5) Finished product quality requirements: dry and uniform strips of meat, smooth knife edge, meat was light yellow, sometimes slightly white powder, but no salt cream.