First soak the shark fin in boiling water, then scrape the sand off the fish skin with a knife, and put the shark fin in a cold water pot and heat it again. After the water is boiled, leave the fire. When the water is cool, take out the shark's fin, remove the fishbone, put it in a cold water pot, add a little alkali, cook it with slow fire for about 1 hour, take it out when your hands are exposed, rinse it with clear water for 1 ~ 2 times, and then take it out.
Dried shark fin for cooking
Dry-roasted shark's fin is the basic practice of Sichuan cuisine.
First, add clean water to the dried shark fin, simmer for four hours, take it out, wipe off the sand on the wing surface, soak it in boiling water, simmer for four hours, take it out, remove the bones, put it in a hot pot, add clean water (excluding shark fin), onion ginger, wine, simmer for four or five times, and pour out the original soup, so that the fishy smell of shark fin can be removed. Then wrap the shark's fin in gauze and stew it in chicken soup (chicken soup should not pass shark's fin).
Second, remove the bag, still put the shark fin in the original chicken juice, and add soy sauce, monosodium glutamate, wine, sugar, salt, onion, ginger, lard, pepper and so on. Finally, add water chestnut powder. The juice is dry, add a little chicken oil.
Braised Shark’s Fin in White Sauce
【 Ingredients and Accessories 】 700g of Chinese cabbage with shark's fin, 2 Shaoxing wines, 25g of wet starch 15g of clean hen 500g of onion slices 25g of monosodium glutamate 2g of chicken oil15g of fat duck meat 750g of ginger slices 25g of clear soup 300g of cooked lard 75g of pork 250g of refined salt 250g of milk soup 3g of 250g.
Gourmet: Shandong cuisine, Shandong cuisine
[Cooking method]
1. Wash and chop chicken, fat duck and pork elbow into small pieces, put them in a boiling water pot, take them out, and wash the blood foam for later use.
2. Put clear soup, refined salt (l g), Shaoxing wine (10g) and shark's fin into a wok, boil it, take it out and drain it; Then put the cabbage in the pot, blanch it and take it out; Wash shark fins with clean water, arrange them neatly and put them at the bottom of a big bowl. Put chicken and duck, pork, onion, ginger (each 10g), refined salt (1g) and Shaoxing wine (10g) on it, pour it into clear soup, steam it in a cage, and take out the chicken and duck.
3. Put the cooked lard into a wok, heat it to 60% with medium fire, add onion and ginger slices (each 15g) and stir-fry until fragrant, then add refined salt (6g), milk soup and Shaoxing wine (5g), take out the onion and ginger, add shark fin (wing side down) and Chinese cabbage, and boil, skimming the floating foam.
Practice of shark fin with crab roe
Ingredients and accessories: shark's fin 100g, refined salt 4g, 2 live crabs, monosodium glutamate 1g, 3 cabbage heads, 5g soy sauce, 5g chopped green onion, 200g chicken soup, 3g ginger slices, 25g wet starch, 3g chopped green onion, 2g cooked salted duck egg yolk, and pepper1g..
Cooking method:
1. Wash the live crabs, tie their feet with fine hemp rope, put them in a steamer, steam them over high fire, and take out the crab meat with a bamboo stick. Put 150g chicken soup into a bowl, put the crab shell and crab body into the soup to wash out the crab yolk, then put the picked crab meat into a soup bowl for later use, and stir the salted duck egg yolk cooked in the bowl evenly.
2. Put the processed shark's fin in a bowl, add chicken soup, 2g salt, onion slices and ginger slices, put them in a cage and steam them over high fire until they are soft and waxy, and then take them out. Blanch the cabbage heart and taste it for later use.
3. Put the wok on a strong fire, add 25g of cooked lard, heat it, add crab roe, crab meat and cooked duck egg yolk, pour in steamed juice, add soy sauce, refined salt and monosodium glutamate, gently shake it, pour in sauce, push it with a spoon while shaking the wok, pour in cooked lard, put it on a plate, sprinkle with pepper, and place the Chinese cabbage around for color matching.
Process key:
1. The wing sand should be removed and the wing body should be kept intact.
Shark fin should be blanched in boiling water.
3. Crab yellow and shark fin should be bright in color, with crisp and soft wings and outstanding and delicious taste.
The practice of salt and pepper boss shark's fin
Main ingredients: shark's fin, ingredients: green and red pepper powder, seasonings: salt, monosodium glutamate, cooking wine, salt and pepper powder, starch and peanut oil.
working methods
1。 The boss cleaned the shark's fin, replaced it with small pieces and marinated it to taste. 2. Shark fin powder, fry in 60% to 80% hot oil and pick it up.
3. Stir-fry pepper powder, cook wine, add salt and pepper powder.
4. Add shark's fin and stir well. Features: tender outside and spicy in the middle. Tip: shark fin powder should not be too thick, and pay attention to the oil temperature when frying.
The practice of phoenix shark fin
Ingredients: Ingredients: 200g shark fin and 200g clean chicken essence.
Ingredients: 30g of clean winter bamboo shoots.
Seasoning: onion ginger slices 10g, refined salt 7.5g, soy sauce 15g, Shaoxing wine 25g, wet lake 25g, monosodium glutamate 5g, clear soup 250g, onion pepper oil 50g, sugar 15g, star anise 1g and pepper 65438.
Exercise:
1. Wash the chicken, split it from the back, connect the chest and break the bones, spread soy sauce on the chicken surface, fry it in hot oil until the skin is golden, and take it out.
2. Put the chicken skin face down in a large bowl, add onion, ginger slices, star anise, pepper, Shaoxing wine, clear soup, white sugar and soy sauce, steam in a cage, pour out the original soup, take out the star anise onion, ginger, buckle the chicken into a fish dish, spread its wings and legs, erect its head, and embed a piece of coriander leaf in its mouth.
3. Cut the winter bamboo shoots into javelin heads. Blanch shark fin in boiling water, remove and drain, and put it in a flat plate similar to hemp fiber.
4. Add the steamed chicken soup, clear soup, soy sauce, refined salt and Shaoxing wine into the soup pot, push the coded shark fin into the pot as it is, add winter bamboo shoots, simmer thoroughly, thicken with wet starch, drizzle with onion and pepper oil, and put it on the chicken from the pot.
5. Boil clear soup and salt in a soup pot, thicken with wet starch, add monosodium glutamate, drizzle with scallion oil, and drizzle with shark fin and chicken.
The practice of fire and shark fin
Features: It tastes sweet and elegant.
Ingredients: Shuifa Yujie shark's fin, 400g ginger juice, 20g Shaoxing wine,100g refined salt, 5g wet starch, 30g super boneless cooked ham heel,150g monosodium glutamate, 5g cooked lard,100g pig fat,100g.
The production process is 1. "Shark's fin on the heel of fire" is a flavor dish that combines precious shark's fin with Jinhua ham famous in Zhejiang.
2. "Shark's fin with fire heel" is the first dish in the banquet, with rich ham and moist wings. The method of color and fragrance of phoenix shark fin: pay attention to the selection of materials; Fine production, pay attention to heat, the finished dish is beautiful in shape, crisp and delicious, ruddy in color and mellow in sauce flavor;
Ingredients: 200g of chilled shark's fin, 200g of clean diced chicken, and 30g of clean winter bamboo shoots. Sliced onion and ginger 1 0g, refined salt 7.5g, soy sauce 1 5g, Shaoxing wine 25g, wet lake 25g, monosodium glutamate 5g, clear soup 250g, green pepper oil 50g, sugar15g, star anise1g, and pepper/0g.
Making:
1) Wash the chicken, split it from the back, connect the chest, pat off the bones, smear soy sauce on the chicken surface, fry it in hot oil until the skin is golden, and take it out;
2) Put the skin down in a large bowl, add onion, ginger slices, star anise, pepper, Shaoxing wine, clear soup, white sugar and soy sauce, steam in a cage, pour out the original soup, take out the onion ginger and star anise, buckle the chicken in a fish dish, spread its wings and legs, erect its head, and embed a piece of coriander leaf in its mouth;
3) cutting the winter bamboo shoots into javelin heads;
4) Soak shark fin in boiling water, take it out and drain it, put it into hemp fiber and put it into a flat plate; 5) adding clear soup, clear soup, soy sauce, refined salt and Shaoxing wine into the soup pot;
6) Push the coded shark fin into the pot as it is, add the winter bamboo shoots, simmer thoroughly, thicken with wet starch, pour in the onion and pepper oil, and cover the chicken.
7) Put the clear soup into the soup pot, boil the salt, thicken it with wet starch, add monosodium glutamate, pour in the oil of scallion, and pour in shark fin and chicken essence.
The practice of lotus shark fin
Ingredients: 200g shark fin in water. 30g of minced chicken, 30g of dried laver, 20g of minced ham, 50g of yellow cake, 50g of soft eggs, 20g of cooked chicken and 20g of pork. 20g egg white, 30g starch, 2.5g refined salt, 5g cooked lard, spinach juice 10g onion 10g ginger 10g.
Production method: put chicken essence into a bowl, add egg white, wet starch and refined salt, and stir evenly to make chicken feed. Choose 12 spoon (6 large ones and 6 medium ones), spread cooked lard in the spoon, then spread chicken material until it is flat, and sprinkle ham powder on the top of the spoon to form a lotus petal shape. Add the leftover chicken material to the spinach juice, which is green. Take a small handleless wine cup, oil it, then smear the green chicken material, and insert it evenly with dried seaweed to make a lotus flower. Put the lotus and lotus petals in a cage and steam for 8- 12 minutes with low fire. Take it out when it's cooked. Add water to the pot and bring to a boil. Needle the soft egg with a fine needle. Squeeze the egg liquid gently into boiling water to form yellow silk eggs, take them out after floating, make the egg cake into a circle and a cake pan, put them into one end of a fish pan, take out steamed lotus petals and lotus leaves respectively, put them on the cake pan to form lotus flowers, and wrap the yellow silk eggs on the lotus leaves to form lotus whiskers. Steam the fish dish in a cage for 2 minutes, take it out, put the shark fin in a bowl, add cooked chicken, cooked lard, onion, ginger slices and clear soup, steam it in a cage, and take out the chicken, pork, onion and ginger for later use. When the scallion oil is boiled in a pot until it is about 70% mature (about 175℃), fry the scallion segments and ginger slices, then add soy sauce, Shaoxing wine, clear soup, refined salt and shark's fin, and simmer the soup for several hours. Then thicken the wet starch, pour the scallion oil and push it into one end of the fish plate. Put clear soup, Shaoxing wine and refined salt into a soup pot, bring to a boil, thicken with wet starch, and pour chicken oil on the lotus. Flavor features: beautiful appearance, soft shark fin, "lotus" fresh and tender, and delicious soup.
The practice of three-silk shark fin
Ingredients: 300g shark fin in water. 50g of chicken breast, 25g of bamboo shoots, 25g of mushrooms and 25g of cooked ham. 15g minced onion and ginger, 20g cooking wine, 3g salt, 2g pepper, 25g lard, 15g egg white, 20g dried bean powder, 250g chicken soup, 25g clear oil, 10g chicken oil and 0.5g monosodium glutamate.
Methods: Make shark's fin with water twice, then soak it in cold water, scoop it up and drain it, and wrap it with gauze. Drain the chicken skeleton, remove the blood bubbles, put it in the bottom of the pot, then put it in the shark's fin bag, add onion, ginger, cooking wine and chicken soup, cook over high fire until it floats, and then simmer over low heat until the shark's fin is soft and rotten. Remove the oil from the chicken breast and cut it into filaments. Shred the winter bamboo shoots, mushrooms and cooked ham respectively, blanch the mushrooms and winter bamboo shoots, and drain. Stir the shredded chicken with cooking wine, pepper and salt, and size it with egg white and soybean powder. Heat lard in a wok, add shredded chicken until smooth, add mushrooms, bamboo shoots and cooked ham, stir-fry slightly, add a little chicken soup, refined salt, cooking wine and pepper, stir-fry until it tastes delicious, take out the drained soup and put it on a plate as the bottom. Take out the stewed shark's fin bag, untie the gauze, heat it in a wok, add oil, add onion and ginger, stir-fry until fragrant, then drain the stewed shark's fin juice into the pot, remove the onion and ginger, put the shark's fin into the pot for seasoning, and put it neatly on the three shreds when eating. The raw juice in the pot is mixed with water and bean powder to form a second-rate thick juice, and then a little chicken oil and monosodium glutamate are added, and then poured on the shark fin.
The characteristic color is milky white, the third line is tender and crisp, the wings are fresh and soft, and the juice is fragrant.
The practice of shark's fin with kimchi
Ingredients: Ingredients: 600g stewed sea tiger shark fin. Ingredients: 50 grams of radish strips, 50 grams of carrot slices, 50 grams of bitter gourd strips, 50 grams of red millet pepper, 50 grams of tender ginger slices, 50 grams of yellow strips, 50 grams of cucumber, 50 grams of cowpea segments, 50 grams of silkworm, 30 grams of green pepper and 20 grams of celery slices. Seasoning: Sichuan pickled pepper old man.
Production steps
1. Put the above ingredients, pickle brine (500g) and rock sugar (crushed) into a pottery basin, soak and taste. Soak shark's fin and the rest of the old pickle salt water in a pottery basin to taste.
2. Put the soaked shark's fin in the middle of the pottery bowl, sprinkle all kinds of soaked ingredients around the shark's fin, pour mineral water into the bowl, add the old brine of kimchi and pour it into the bowl. Key to production: shark fin must be simmered, cooked and thoroughly cooled in advance. Pickles must use old salt water, ingredients should be diverse, colors should be different, and the taste should be soaked. Shark's fin is soaked in salt water to keep the characteristics of this dish.
Braised abalone wings in brown sauce
Ingredients: shark fin 150g, cooked ham 10g, monosodium glutamate, sugar, salt, cooking wine, soy sauce and water starch, clear soup 100g, cooked chicken oil 10g and salad oil.
Methods: The shark fin was buckled in a bowl, steamed in a cage until cooked, taken out and drained.
Put the pot on fire, add salad oil to heat it, cook the cooking wine, add clear soup, soy sauce, salt, sugar and monosodium glutamate to boil, drain and pour chicken oil.
Pour a proper amount of sauce on abalone wings in a bowl, then buckle into a soup plate, pour the remaining sauce on the wings, and sprinkle shredded pork on abalone wings.
Features: golden yellow, fresh and sticky.
Steamed chicken with shark's fin
Ingredients: smooth hen 1 hen (about 1000g), shark's fin 300g, and shredded ham 6g.
Method: Remove the wing bone, put it into the chicken belly together with the shredded ham, and tie the opening firmly.
Put in a cage, add seasoning, steam for 30 minutes, and take out.
The practice of shark fin with rock sugar
Ingredients: hairy shark's fin, rock sugar, clear water and raisins.
Method: Put the soaked shark's fin into a pot, add appropriate amount of water, first boil it over medium heat, then stew it over low heat for one hour, and then add appropriate amount of water. Cook it again, then simmer for an hour and a half, then add the crystal sugar and raisins, cook until the crystal sugar is completely dissolved, and serve in a soup bowl or stew.
The practice of snowflake shark fin
1. Put the shark's fin in cold water and cook it slowly. Take it out and use cold water to remove the fishy smell.
Put 2 tablespoons of cooking wine, 5g of onion, 65,438+0 tablespoons of salt and 65,438+0 tablespoons of chicken soup into a steamer, and put them into a cage.
Steam until soft and rotten, take out and drain.
2. Chop the chicken breast into minced chicken, put it in a hemp bowl, add seasoning (1)-(5) and mix well.
3. Take a large bowl and put the egg whites into the foamed paste (chopsticks stand in the middle).
), then pour in the evenly stirred chicken paste seasoning and stir it a little.
4. After the pan is hot, slide it with a clear oil brush, leaving two spoonfuls of oil at the bottom of the pan, then pour in the egg paste and shark's fin, stir fry over medium heat, pour in a little chicken oil, gently drag it into the pan, and take out the ham.
Right up there.
The practice of shark fin in casserole
Ingredients: 500g shark fin and 25g ham.
20g of water-soaked magnolia slices and 20g of water-soaked mushrooms.
Chinese cabbage 15g chicken soup 1000g clear soup 150g.
Method: 1 Slice ham and Magnolia officinalis, and tear mushrooms into small pieces.
2\ Put the shark fin into cold water and put it into a bowl with low fire.
3. When the oil in the casserole is 80% hot, add shredded onion and Jiang Mo, add chicken soup and seasoning, bring to a boil, pour into a bowl with shark's fin, and steam over high fire until it is 80% rotten.
4. Choke the pot with shredded onion "Jiang Mo" and add clear soup, seasoning and shark fin. After boiling, pour into the casserole, simmer for 20 minutes on low heat, and put it on the rape heart.
Scrambled eggs with rose shark fin
6 eggs, shark fin 100g, 5 roses, 2 cucumbers, 3 tomatoes, 8g salt, 20g oil, 5g white pepper, and chopped green onion 10g.
Beat the eggs in a bowl, wash the roses, put them in the eggs, and add salt and white pepper. 2. Tear off the shark's fin by hand, put it into the egg, and stir it evenly with chopsticks. 3. Add oil to the wok and cook until it is 80% mature.
Steamed shark's fin with safflower and salvia miltiorrhiza
Formula: 6 grams of safflower, 6 grams of salvia miltiorrhiza, 3 grams of peach kernel, 4 grams of Ligusticum chuanxiong, 50 grams of shark fin, 50 grams of ham 100, 50 grams of Shaoxing wine, 0/0 grams of onion/kloc, 0/0 grams of ginger 10, and 5 grams of salt.
Making:
1. Wash Carthami Flos, Saviae Miltiorrhizae Radix, Semen Persicae, and Rhizoma Chuanxiong respectively, put them in a steaming cup, add 50 ml of water, steam them in a cage for 1 hour, take them out, remove residues, and keep the liquid medicine for later use.
2. The shark fin is completely penetrated and torn into filaments. Slice ham, wash cabbage, cut into 4 cm long sections, pat ginger loosely, and cut onion into sections.
3. Put the medicinal juice, shark's fin, Shaoxing wine, ginger, onion, salt, cabbage gall and ham into a steaming cup, and then add chicken soup 100 ml.
4. Put the steaming cup into a steamer and steam for 30 minutes on high fire.
How to eat: Take 1/2 twice a day, with meals or alone after one day.
The practice of shark fin column
Ingredients: shark fin 300g scallop100g red and green cherry and ham slices.
Production method: blanch shark fin with boiling water, season with chicken soup, then take it out and put it in a bowl, put ham, pork elbow and chicken and duck pieces on it, pour out the original juice and turn it over in the center of the plate. Dried scallops in chicken soup, add red and green cherries, code around the shark's fin, filter the original juice to remove impurities, boil, thin and pour on the shark's fin.
The practice of shark fin old chicken soup
Materials: old hen 1 bird, dried shark fin 1 50g, pig's feet1bird, pigskin 500g, and shredded ham100g.
Ingredients: salt 10g, soybean oil and sesame oil 10ml, chicken oil 100ml, cooking wine 100ml, pepper 3g, coriander, ginger and onion 15g.
How to do it:
1. Wash off the impurities after the shark fin is soaked. Add ginger, onion and cooking wine into boiling water, blanch the shark's fin, drain it, put it in a gauze bag and tie it tightly.
2. Wash the hen, remove the internal organs, claws and tails, and scatter the blood with pig's feet and pigskin with boiling water.
3. Put bamboo products on the bottom of the pot, put down the old hen, pigskin, pig's feet, shark's fin, ginger and coriander, add appropriate amount of boiling water, and simmer for 5-6 hours until the shark's fin is cooked and soft. 4. Pick up shark's fin and remove the old hen, pig's feet and pigskin. After removing impurities from the original juice, add shark's fin, salt, soy sauce and chicken oil, and thicken with starch to thicken the soup. 5. Add sesame oil, pepper, shredded ham and coriander to serve.
Features: thick lubrication, full of fragrance.
Braised shark's fin with yellow wine
condiments
Yellow shark's fin 1750g duck 750g old hen 3000g white sugar 15g scallop 245g Shao wine 25g cooked ham 250g scallion 250g refined salt 15g ginger 50g.
Production method:
1. Put the shark fin neatly on the bamboo grate.
2. After the scallops are soaked in warm water, remove the hard ribs on the sides with a knife, wash off the sediment on the surface, put them in a bowl, add a proper amount of water, steam them thoroughly in a cage, and take them out for later use.
3. Cut 5g of ham into fine powder for later use; Slice 45g ham for later use.
4. Slaughter two hens and a duck, cut open the back, take out the internal organs, and wash the blood with water for later use.
5. Put water and shark's fin of bamboo grates into the pot, put the washed chickens and ducks on the bamboo grates prepared separately, then press them on the shark's fin, put ginger slices and onions into the pot, inject clean water, boil them with strong fire, drain the water, and take out the ginger slices and onions together to remove the bloody smell.
6. Pour 4000 grams of water into the pot, add 45 grams of ham slices and steamed scallops, cook on high fire for 15 minutes, skim off the foam, and stew on low fire for about 6 hours. At this time, pick out the chicken, duck, ham and scallop, pick out the chicken and duck scraps, and take out the shark's fin (together with the bamboo grate).
7. Put the sweat of shark's fin in a wok, heat it, then put the shark's fin (together with bamboo grates) in the wok and cook for about an hour. Then add clear soup and scallop soup, boil over high fire, add chicken oil, sugar and salt, stew for 2-3 minutes, take it out and put it on a flat plate, and turn the shark fin on another plate; Put a small amount of water starch into the shark's fin soup in the pot to harvest the thick juice. At this time, pour the thick method on the shark fin and sprinkle with minced ham.
Method for making osmanthus shark fin
Ingredients: scattered wings 100g, 5 eggs.
Materials: salt 2.5g, 65438+ monosodium glutamate 0.5g, salad oil 80g.
How to do it:
1. Wash the scattered wings, put them in a large bowl, add the egg liquid, salt and monosodium glutamate, and mix well with bamboo chopsticks.
2. Wash the wok, put it in a sliding pan, put the oil, and then put all the salad oil. When it is 40% hot, slowly add the egg mixture to spread the wings, stir fry slowly with an iron spoon until it becomes a block.
Features: yellow, fragrant and fresh.
Stewed shark's fin with coconut
Ingredients: 150g golden hook shark fin, 1 coconut, a little coconut milk.
Ingredients: salt.
How to do it: Open the coconut, pour a little coconut juice, add a little salt, and steam the stewed shark's fin in the coconut for 3 hours.
Features: Delicious and fragrant.
Braised shark's fin
Ingredients: shark fin in water1000g.
Ingredients: soaked beef tendon 200g, gouache15g.
Ingredients: salt 10g, cooking wine 10g, soy sauce 5g, monosodium glutamate 1.5g, oil 125g and white soup 300g.
Method:
1. Tear the preliminarily processed shark fin in batches, slice the tendon, cut it into bergamot with a knife, slaughter it in boiled soup, and drain the water.
2, put the pot on high fire, add 50 grams of oil, oil heat, add white soup, add tendons, add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to burn. After the dish is tasty, hook it into running water and put it in a bowl. Brush the pot clean, then put it on high fire, add 75g of big oil, white soup and shark's fin, add the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, boil the soup, hook it into running water, and put it on cooked tendons when the juice is thick.
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Braised shark's fin
Ingredients: shark fin1000g, beef tendon 200g, gouache15g.
Seasoning: salt 10g, cooking wine 10g, soy sauce 5g, monosodium glutamate 1.5g, oil 125g and white soup 300g.
1. Tear the preliminarily processed shark fin in batches, slice the tendon, cut it into bergamot with a knife, slaughter it in boiled soup, and drain the water.
2, put the pot on high fire, add 50 grams of oil, oil heat, add white soup, add tendons, add some salt water, cooking wine, soy sauce, monosodium glutamate and soup to burn. After the dish is tasty, hook it into running water and put it in a bowl.
3. Brush the pot clean, then put it on a high fire, add 75g of big oil, white soup, shark's fin, add the remaining salt water, cooking wine, soy sauce, monosodium glutamate and white soup together, boil the soup, hook it into running water, and put it on the cooked tendons when the juice is thick.
Boiled shark fin
Material: shark fin (dry) (750g)
Accessories: chicken (500g) ribs (pork belly) (1000g).
Seasoning: onion (10g), ginger (5g), pepper (3g), soy sauce (15g), monosodium glutamate (3g), yellow wine (150g), starch (corn) (5g), sesame oil (5g) and lard (5g).
manufacturing process
1. Blanch the onion and ginger in a warm water pot, then arrange the shark fin on the bamboo grate, blanch it in a boiling water pot, remove the fishy smell, take it out and put it in a soup plate;
2. Cut the chicken into 4 pieces;
3. Cut the pork belly into 8 pieces;
4. Put the wok on the fire, scoop in the cooked lard and heat it. Put chicken nuggets and ribs in a wok, add scallion, ginger slices, pepper, yellow wine and soy sauce a few times, and add 1500g broth.
5. Simmer until about two-thirds of the original soup is left, remove the onion, ginger slices, pepper, chicken and ribs, and pour the simmered soup into a bowl for later use;
6. Put the wok on medium heat, put the simmer soup into the wok, add monosodium glutamate and cook until the juice is thick, thicken it with wet starch, pour it on the shark's fin, and then pour it with sesame oil.
The taste of dishes
This dish has red sauce, soft wings, delicious juice and rich nutrition.
Brother yi fried shark's fin
Materials ◆ Seasoning ◆
8 2 tablespoons soup with golden mountain hooked wings (made).
Red crab meat, 2 pairs of ham juice, 1/2 teaspoons.
Egg 1 corn flour water 1/2 teaspoons.
Silver bud 2 peanut oil 1 teaspoon
Heat the pan first and add 1 tbsp peanut oil. Pour in the eggs.
Fry the eggs until they are half-cooked. Don't stir them. Add silver buds.
Stir-fry the silver buds slightly and put them into the prepared Jinshan hook wings.
Stir-fry silver buds, eggs and golden wings with slow fire.
After about 1 min, add red crab meat and continue frying, paying attention to the average speed and strength of frying.
Add ham juice and stir-fry the wing needles until dry.
Add corn starch water and soup to taste, stir-fry the wing needle again until dry.
Serve with shredded ham.
Chef's experience
The most important thing for Afeng to fry shark's fin is that the shark's fin should be dry enough, and there should be no moisture in the process. The original flavor will penetrate into every fin needle.
Fried shark's fin with crab meat and bean sprouts
Exercise:
Simmer shark's fin with soup to drain water, and steam crab meat for later use.
Beat the eggs well, put an iron pan on the stove, add salad oil and heat to 40% heat.
Slowly pour in the eggs, then add the shark's fin and stir-fry until fragrant.
Then add ham juice, salt, silver buds and crab meat and stir well.
Finally, thicken with wet raw flour.
Shark's fin is a kind of precious seafood made from dried shark's fin. Every 100g shark fin contains water 14g, protein 83.5g, fat 0.3g, and other nutrients such as calcium, phosphorus and iron. Shark's fin is sweet and has the effects of invigorating qi, appetizing and tonifying deficiency. It tonifies the kidney, strengthens tendons and bones, and eliminates phlegm. Treating anorexia is suitable for all ages and is the best tonic.
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Before making shark fin, do it well! ! ! Remember! ! !
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The rising method of shark fin is water hair;
1, trim, trim the thin edge of shark fin.
2. Soak in cold water 10-20 hours until the shark fin becomes soft.
3. Braise the shark fin in boiling water 1 hour, then stew for 4-5 hours until most of the sand grains swell, and scrape and wash with a knife to remove the sand grains.
4, bone kicking rot.
5. Rinse: soak shark fin in clear water for 24 hours, and change water twice in the middle to promote foaming and deodorization. Then stew in a pot for 1-2 hours, take it out after it is completely cooked, rinse it with clear water, and remove the odor to get the semi-finished product.
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Dishes:
1, braised abalone wings
Ingredients: shark fin 150g, cooked ham 10g, monosodium glutamate, sugar, salt, cooking wine, soy sauce and water starch, clear soup 100g, cooked chicken oil 10g and salad oil.
Methods: The shark fin was buckled in a bowl, steamed in a cage until cooked, taken out and drained.
Put the pot on fire, add salad oil to heat it, cook the cooking wine, add clear soup, soy sauce, salt, sugar and monosodium glutamate to boil, drain and pour chicken oil.
Pour a proper amount of sauce on abalone wings in a bowl, then buckle into a soup plate, pour the remaining sauce on the wings, and sprinkle shredded pork on abalone wings.
Features: golden yellow, fresh and sticky.
2. Steamed chicken with shark fin
Ingredients: smooth hen 1 hen (about 1000g), shark's fin 300g, and shredded ham 6g.
Method: Remove the wing bone, put it into the chicken belly together with the shredded ham, and tie the opening firmly.
Put in a cage, add seasoning, steam for 30 minutes, and take out.
3, rock sugar shark fin
Ingredients: hairy shark's fin, rock sugar, clear water and raisins.
Method: Put the soaked shark's fin into a pot, add appropriate amount of water, first boil it over medium heat, then stew it over low heat for one hour, and then add appropriate amount of water. Cook it again, then simmer for an hour and a half, then add the crystal sugar and raisins, cook until the crystal sugar is completely dissolved, and serve in a soup bowl or stew.
Braised scallop wings:
1. Add boiling water to dried yellow shark fin, and cook it on high fire 1 hour, then on low fire 1 hour. After leaving the fire, soak in the original pot for 3 hours, take it out, sand it out, and then wash it with cold water. 2. Blanch the cleaned shark fin in a pot with warm water, bring it to a boil with high fire, simmer for 4 hours with low fire, and then remove it and put it on. First remove the tender shark fin, put it in a cold water basin, remove its brittle bones, continue to cook the old one until soft, and wash the brittle bones. Then, soak it in cold water for 2 hours and wash it with cold water. 4. Boil the washed shark fin with low fire for 4 hours, soak it for 7 hours, take it out and wash it once, then soak it in cold water for 3 hours, then boil it with high fire and clean it. Add clean chicken, clean duck, ham, onion and ginger, add 3 kilograms of water, boil over high fire, and simmer for 6 hours, leaving about 750 ml of soup. Take the chickens and ducks out for later use. 6. Stripped scallops, washed, added with 65,438+000 ml of chicken soup, steamed in a steamer for 2 hours, and minced 7. When serving, simmer slowly. After boiling for 10 minute, add seasoning, then take out the shark fin with grates and buckle it in the plate, remove the bamboo grates 8, put the soup in the pot, add scallops to boil, make a thick juice with starch, pour it on the shark fin, and sprinkle with roasted sesame seeds and a little ham powder.
Snowflake shark's fin:
1. Put the shark's fin in cold water and cook it slowly. Take it out and use cold water to remove the fishy smell.
Put 2 tablespoons of cooking wine, 5g of onion, 65,438+0 tablespoons of salt and 65,438+0 tablespoons of chicken soup into a steamer, and put them into a cage.
Steam until soft and rotten, take out and drain.
2. Chop the chicken breast into minced chicken, put it in a hemp bowl, add seasoning (1)-(5) and mix well.
3. Take a large bowl and put the egg whites into the foamed paste (chopsticks stand in the middle).
), then pour in the evenly stirred chicken paste seasoning and stir it a little.
4. After the pan is hot, slide it with a clear oil brush, leaving two spoonfuls of oil at the bottom of the pan, then pour in the egg paste and shark fin, stir fry over medium heat, pour in a little chicken oil, gently drag it into the pan, and take out the ham.
Right up there.