The methods of making dry goods mainly include:
1, water generation: A, the principle of water generation B, cold water generation C, hot water generation D, comprehensive water generation E, evaporation
2, oil:
3, salt (sand) hair
4. Alkaline hair
5, fire hair
1, sting skin: soak in cold water, drain the soaked and cleaned sting skin, and put it into a water pot at 80℃ for water outlet. During the water outlet process, the water temperature should always be kept between 70℃ and 80℃. After about 30 seconds, the sting began to shrink. At this time, pour out the skin of the sting, cool it, and immerse it in the aqueous solution of vinegar essence with the concentration of1/500 (the concentration of the aqueous solution can be appropriately increased in summer, and the water surface can be covered with blocks). After several hours of soaking, the stinger returned to its original shape and became brittle. Pour out the aqueous solution of vinegar essence and replace it with clear water, and you can take it at any time.
2. Swallowtail: Wash Swallowtail, put it in a bowl, put it in 30% hot water (cold water is available in summer), and cover it with a lid. When the Swallowtail bubbles up, change the warm water once, hold the Swallowtail in one hand, and hold the tweezers in the other hand. Select the swallow hair and remove the sand at the root. Then change the warm water again, let it continue to swell and change the water until the bird's nest is soft and smooth. When in use, tear the bird's nest into small batches and kill it with boiling soup.
3, bear's paw: can be divided into two types: water hair and fire hair. Water hair is: first soak the bear's paw in warm water for 7 days, change the water frequently in the middle, and keep the temperature of the water. After soaking thoroughly, rinse off the dirt with alkaline water, cut off the fat, change the water and simmer with low fire. Cook until the hair can be pulled out, remove the big hair first, then remove the small hair with tweezers (be careful not to break the hair in the meat), rub off the black skin, remove the hard skin of the sole, and then boil it in boiling water. When the palm shell is tilted, clean the claws and remove the bones. Put it in a pot, add the hairy soup, add the ginger slices and onion segments, and steam it in a cage. Fire hair: First, cut the hair of bear's paw slightly short, soak it in warm water until soft, and mix the broken wheat straw with clay.
Into soft and hard mud, the top hair will paste the bear's paw tightly. Burn the charcoal, dig a hole, put the bear's paw in, cover it tightly with charcoal and burn it for about two hours. When the mud turns red, take it out and let it cool. Remove the mud, wash it in hot alkaline water, soak it in hot water, and then simmer for several hours. See the bear's paw soften and take it out, pull out the residual hair, uncover the hard skin of the palm, rub the black skin, and then let go of the water to continue the hair making. Remove the palm shell when it is tilted, and cook it once or twice every time, and blanch it thoroughly every time until there is no dirty smell. Seeing that the bear's paw is completely soft and swollen, remove the bone, put it in another pot, add the hairy soup, add the onion and ginger, steam it in a cage, and pour out the soup. Add another hairy soup, add onion and ginger, and then steam thoroughly in a cage. You can use it.
4. Hericium erinaceus: Wash the Hericium erinaceus with warm water, soak it thoroughly in water, then fish it into another boiling water basin, cover it, and put it in a heat preservation place to allow it to soak and soften. Take out, trim the root skin, wash it, open it along the wool slice, then cut it into large pieces along the wool slope, soak it thoroughly in the soup pot, drain the water, put it in a bowl, add two spoonfuls of wool soup, add onion and ginger, steam it in a cage for 10 minute (or add alkali appropriately), and rinse it with warm water.
5. Shark's fin: Cut off the thin edge of shark's fin (because there is extremely fine sand, it is not suitable for cleaning), then heat it properly according to the quality of shark's fin and stew it with boiling water. Fish the stewed shark's fin in a wooden barrel, pour in boiling water, immerse the shark's fin, cover it, keep the temperature and soak for several hours. Then remove the sand from the wings, cut off the wing roots, clean them, and continue to heat and stew for about 5 hours. Cool the stewed shark's fin, remove the bones and carrion, rinse with clear water to remove the fishy smell, then stew and soak. The soaking time can be shorter in hot weather and longer in cold weather. Hair shark fin, avoid using iron.
6, fish belly: thick water hair, oil hair can be. Thin and thin people should be oily, not watery. Oil fat: that is, set the pot on fire, add more than half of the pot with oil, and the oil is 30% hot. Put the fish belly into the pulp, cut it and put it in the oil pan, hold it down with a spoon, and fry it with slow fire. See the fish belly foaming, turn it over and fry it; If the oil temperature rises, the pot can be put down; After the oil temperature drops, it will ignite again and ignite repeatedly. The length of frying time can depend on the quality of fish belly. Thick frying takes a little longer, while thin frying takes a little shorter. Do not fry at high temperature in case the skin is burnt and the meat is not penetrated. The standard of deep-frying fish belly is: the oil in the pot does not turn over, and the fish belly is patted.
It is broken, and the section is spongy. Put the fried fish belly in the basin, first hold it down with something, then pour in boiling water to make it soak back and soften, then take it out and squeeze out the water. According to the needs of the dishes, cut them into different shapes, blanch them in boiling water several times, remove the oil, keep them in boiling water and change the water twice a day. When cooking, kill it with hairy soup and you can burn it. Water hair: Wash the fish belly with warm water, add cold water to the pot and boil it. After stewing for two hours, wipe the fish belly with a cloth and continue stewing with boiling water. Every time you change the water, wash the fish belly with cold water first, then stew it with hot water until it is thoroughly cooked. When making fish belly, avoid touching shrimp water and crab water to prevent diarrhea.
7. Fishbone: Wash the fishbone with warm water first, then soak it in boiling water for two hours. When the fishbone swells and turns white, put it in another pot, add a proper amount of raw glutinous rice into the soup, steam it in a cage for about 30 minutes, and take it out when it is tender and crisp. Keep it in boiling water for later use.
8, fish lips: put the fish lips in the basin, add boiling water, cover, repeatedly change the boiling water, let it continue to soak until the sand can be removed, scrape off the sand and black skin, and continue to make the sand. After removing the sand, put it in a pot, change the boiling water and continue to make it until the bone can be removed. Pull out the bone, keep the shape intact, cut off the rotten edge, then soak it in clear water to remove the fishy smell and colloid, and keep it in boiling water for later use. When cooking, cut it into different shapes as needed and kill it thoroughly with hairy soup.
9, fish skin: water hair, oil hair. Generally, shark skin is thick and should be watered; Pomfret skin is thin, so it is suitable for oily hair. Water hair: set the shark skin on fire, bake until the sand falls, put it in a pot, add boiling water, cover it, stew until the sand falls off, and take out the fish skin. If some sand grains do not fall off, you can continue to stew your hair. After taking out, blanch the sand, then let it soak in water for 3 hours, then take out, clean the dirty things such as yellow and black skin and carrion inside and outside, put it in the pot once, and take it out to continue the water hair. When the fish skin is smooth and soft, and there is no fishy smell, change the knife and kill it with hairy soup, and then you can cook the dishes. Oil hair: the skin of the mandarin fish is thin, which can be wiped first, baked on the fire to be soft, cut into pieces with a knife of 13 cm square, then picked out the thickness, first put it into a hot oil pan to stir, then put it into a warm oil pan to slowly soak and fry, and continue to ignite, and the oil temperature cannot exceed 50%, so as to fry the skin thoroughly. Then soak in boiling water to make it swell back to soft, scrape off the black skin, put it in a pot, add hot water, add a little alkali to remove the oil slick, then switch to hot water, spit out the alkali smell, and keep it with boiling water. When in use, it can be sliced into a big slope blade and killed with boiling water. Because fish skins are different in thickness, age and tenderness, attention should be paid to sorting out the good ones in time when they are made.
10, abalone: wash the dried abalone first, then add boiling water, cover it, stew it until it is soft, fish it in a cold water basin, scrape off the black skin, remove impurities, fish it in a boiling water basin, add a little alkaline noodles, cover it, put it on the stove and continue to stew it. When the abalone is thoroughly developed and elastic, change the knife, then change the hot water and remove the alkaline taste.
1 1, fish skirt: clean the fish skirt, put it in a hot water pot, bring it away from the fire when the water boils, simmer it until it is soft, fish it into a cold water basin, and scrape off the black skin on the surface and the rough skin on the bottom. Then put the fish skirt into the boiling water pot, add onion, ginger and cooking wine, bring to a boil, and stew until the bones can be removed. Remove the bones, trim the unsuitable parts, brew with boiling water, remove the fishy smell, and keep them in boiling water. When using, change the knife and kill it with soup.
12, fish head: there is more sand on the skin of shark head, but there is no sand on the head of herring. The shark head should be baked on fire until the sand falls off, pressed into the basin with something, poured into boiling water, covered, set on the fire table and let it soak. When the skin is soft, remove the sand, scrape off the black skin, put it in a pot and boil it, then pour the fish head into the pot with water and continue to stew. When the fish head is completely soft, remove the bones, rinse it clean, and then continue to stew the hair until the fish head has no fishy smell and white color, which is good hair. When in use, it can be killed with boiling soup. The pomfret head is made in the same way except that it is not roasted on the fire.
13. mussels: wash mussels with warm water, soak them in clear water for two or three hours, put them in a clear water basin, steam them in a cage until they are soft, remove impurities, then put them in the basin, add hairy soup, and steam them in a cage.
14, dried: stew dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried Add boiling water, add a little alkali, continue to stew hair, and heat it continuously for three or four times in the middle until it is dry and tender, and keep it in boiling water (with a little alkali) for later use.
15, clams: clean clams with a kitchen broom, remove sand to make the shell white, dust it in boiling water, remove one side of the shell when eating, and put the other side into a plate with meat.
16, scallops: Wash scallops with water, remove the waist band (also called column rib, which is actually a connective tissue), put them in a bowl, add water and steam them, and keep them in water for later use. When in use, the steamed scallops are twisted into silk. The raw juice of steamed scallops can be used to make dried shellfish dishes and clear soup.
17, squid: there are two kinds of hair growth and mature hair. In Henan, cooked hair is often used, that is, the fish whiskers are removed first, and the squid is soaked thoroughly in warm alkaline water to make it completely soft (the amount of alkali used depends on the quality of the squid, and the amount of alkali used for the old and thick squid is greater than that for the tender and thin squid, generally 50 grams of alkali is used for the tender and thin squid, and a little more alkali can be used for the old and thick squid), and the black skin is scraped off, cut into two pieces along the length, and poured into the pot together with the fish in alkaline water. When the hair is bright, fish the squid into the boiling water basin, and then change the boiling water until the water is cool. Every time you change boiling water, you should add less alkali. Change the water three times in a row until the end.
Full expansion. When in use, warm water is changed to make it spit out the alkaline smell, and it can be used. The squid is smooth and soft, white and yellow, fresh and bright, and it is elastic when held by hand. If you can't use the finished squid, you should still put it in the water and keep it with less alkali for later use.
18. Clams: Wash the dry cleaning of clams with clean water, and then simmer them in warm water for use. Don't throw away the original juice when soaking. You can make clear soup and other dishes.
19, mullet eggs: When eating, wash the mullet eggs with clear water, fish them in cold water, expose the slices, soak them in boiling water, then soak them in clear water to make them spit out salty taste, and keep them in warm water for later use.
20, deer tendon: oil hair, water hair can be. Water hair is the best. When the water is made, the deer tendon is first knocked with a hammer to make it soft.
2 1, mushroom: wash with water, dig out the old roots, put them in a pot, add a water cage, steam for a few minutes, fish them in boiling water and keep the original juice.
22. Pilose antler: First, put the pilose antler into the water (it is better to use steamed water). According to the number of pilose antler, the quality of the texture, the cold and warm climate and the length of time, add a proper amount of alkali. Generally, it is about 500 grams of velvet antler 100 grams of alkali, which is soaked until velvet antler softens, old roots are removed, washed repeatedly, boiled for cleaning, boiled again, and kept in boiling water for later use.
23, Morchella: soft with water, remove the roots, wash, simmer with boiling water, and keep it for later use.
24. Boxing dish: soak it in warm water, wash it, remove impurities, remove old terrier, cook it again, and keep it in boiling water for later use.
25. Gexianmi: Soak Gexianmi in water, remove impurities from the roots, steam it in a cage, take it out and put it in water, clean the sand with a spoon, fish it in clear water, rinse it out, and keep it in boiling water for later use.
26. Toilet tendon: Put the pot on a high fire, add peanut oil (500g oil, which can be put with 1500g dried tendon), put in the dried tendon at the oil temperature of 100℃, and turn the colander continuously until the tendon contracts. When the oil temperature reaches150℃, move the pot end away from the fire mouth. The oil temperature drops to 120℃. If it continues to drop, the pan end will be lit and the oil temperature will rise to 120. C, then turn off the fire and continue to soak, and so on for three or four times. When the tendons are soaked and begin to rise, remove them. Set the oil pan on fire again. When it is heated to 220°C, put the tendon in the pan again, turn it up and down with a spoon, fry it until the tendon swells, and the hand can be broken. Take it into the pan, press it with a heavy object, add boiling water, and put 0.5% of the alkaline surface until it becomes soft and take it out. Wash it with warm water of about 20°C, dig out impurities, and wash it repeatedly until the alkali taste is removed and the hand pressure is elastic, which is the hair.