Braised shark's fin(gan shao yu chi )

Method of dry roast shark fin

Raw materials for making dry roasted shark fin

500g dried shark fin, chicken soup, 125g lard, 32.5g wet water chestnut, monosodium glutamate, sugar, scallion, ginger, yellow rice wine, chicken oil, soy sauce, refined salt, pepper.

Processing steps of dry roasted shark fin

1. Add water to the dried shark fin and simmer it for four hours on a low heat. Remove the sand from the fin surface, then immerse it in boiling water and simmer it for four hours. Remove the bone and put it into a hot pot. Then add water (without shark fin), onion, ginger, wine and simmer it for four or five times. Pour out the original soup and simmer it for four or five times. Then wrap the shark fin with gauze and stew it in chicken soup.

2. Remove the bag, put the shark fin in the raw chicken sauce, add soy sauce, MSG, wine, sugar, salt, scallion, ginger, lard, pepper and other seasonings, and finally add water chestnut. When the sauce is dry, add a little chicken oil.

The characteristics of dry cooked shark fin are as follows

It tastes fresh and crisp. It is very valuable and has always been listed as one of the delicacies.

Braised shark's fin

Dried shark fin is a delicious food, with shark fin, soybean sprouts as raw materials, ginger, monosodium glutamate, salt as seasoning. The dish is made by pouring the ingredients into the pot and stir frying.

Practice 1

Main raw materials

Dried jade ridge shark fin. 750 grams of Sichuan salt..... 5 grams

Bean sprouts... 150g MSG... 2G

Fat mother chicken 750 grams ginger 100 grams

Ham... 100g scallion section... 100g

Pork elbow. 750 grams chicken soup. 3750 grams

Shaoxing wine... 200g sesame oil... 25g

Sugar... 15g lard... 150g

Cooking method

1. Soak the jade wings in boiling water, remove the impurities and bones, and cook them in boiling water for several times to remove the impurities. Cut the hen meat into pieces; scrape the pig elbow clean, cut it into pieces, cut the ham into thick slices; remove the head and tail of soybean sprouts, and loosen the ginger.

2. Put the frying pan on a high heat, add 25g of pig oil and heat it to 40% heat, add 25g of ginger and 25g of scallion, stir fry it, add 750g of chicken soup, 50g of Shaoxing wine and shark fin for about 10 minutes, remove the soup, ginger and scallion. According to the above method, put the shark fin in the bowl twice, remove the fishy smell, and then wrap it with clean gauze.

3. Put the frying pan on a high heat, add 50g pig oil and heat it to 70% heat, add 25g ginger and 25g scallion, stir fry for a few minutes, add chicken nuggets, pork elbows and ham slices, stir fry for a few minutes, add 4G Shaojiu, Tangse and Sichuan salt, then add 1500g chicken soup, stir fry, skim the foam, put wings and move to a low heat for 2 hours.

4. Put the frying pan on a high heat, add the pig oil and heat it to 60% heat, add the soybean sprouts and stir fry the raw soybean sprouts, then add the Xiachuan salt and stir well, beat them up, and put them into a large round concave plate. Then take out the shark fin, untie it, put the shark fin on the bean sprouts, then thicken the original juice of the shark fin with high heat, add monosodium glutamate and sesame oil, and cook on the shark fin.

Key technology

1. "Dry cooking" is a kind of cooking method that makes the soup completely infiltrate into the raw materials or adhere to the raw materials. Its techniques are unique in Chinese cuisine. Suitable for deer tendon, shark fin, fish and other raw materials. When cooking, simmer slowly with medium heat, collect juice naturally, avoid using Euryale. The mature vegetables have the characteristics of bright oil and strong taste.

2. The soup of shark's fin should be appropriate. When the shark's fin is very soft and the soup is thick, take out the shark's fin. Thicken the original juice with high heat and pour it on the shark fin.

Flavor characteristics

Shark fin has been listed as one of the eight treasures of seafood since ancient times. It is made of shark's dorsal fin, pectoral fin, breech fin and tail fin; the top grade is whole wing, row wing, also known as jade ridge wing. Its edible value is rich in collagen, fat, sugar and other nutrients. Most of them are cooked by burning, stewing, steaming and cooking soup.

Practice 2

Main raw materials

Dried mung bean vermicelli. 150g water hair mushroom... 25g

Mushroom... 25g MSG... 2G

Winter bamboo shoots... 25g pepper... 2G

Ginger..... 10g cooking wine..... 5g

Salt... 3 G starch... 15 g

Sugar, 3 g fresh bamboo shoots soup, 250 g

Cooking method

1. Arrange the vermicelli, put them in a bowl, pour boiling water to make them soft, and then remove them to drain. Take a Taiping porcelain plate, apply oil on the bottom of the plate, and then arrange the vermicelli on the plate neatly. Steam the vermicelli on the plate for 5 minutes, remove the cover, scoop up the starch (thicker) with a spoon, and pour it on both ends of the vermicelli, about 3cm wide. Then cover tightly and steam for another 5 minutes until the starch is mature and the vermicelli are conglutinated. Take out the plate and wait for a little cooling. Take out the "shark fin" and cut it in the middle of the vermicelli to form two rows of shark fin. Then cut it every 10 cm along the vermicelli.

2. Cut mushrooms and bamboo shoots into shreds, mushrooms into slices, ginger into powder.

3. Heat the wok, add 25g oil, stir fry the mushrooms, mushrooms and bamboo shoots, add fresh soup, salt, wine and monosodium glutamate, bring to a boil, pour some wet starch to thicken, and put them in the middle of the plate.

4. After washing the frying pan, put it on the fire, add 30g oil, heat it up, add minced ginger, then add soup, salt, sugar and wine, bring to a boil, add "shark fin", turn to low heat and simmer for 10 minutes, still move to high heat, add monosodium glutamate, thicken with wet starch, and then cover the pot with ingredients.

Key technology

1. Fresh bamboo shoots soup (also known as high soup): take the old bamboo shoots, add water and simmer for 3 hours. In this case, 250 grams of bamboo shoots, 750 grams of water and 500 grams of soup are added. The finished soup is yellowish and has a strong taste.

2. When the fans are dry, it is more convenient to tidy them up (than after blistering), and it is better to make the length of the fans consistent.

3. The starch is poured after steaming the vermicelli, which is convenient for starch setting and integrates the vermicelli. If not in the steaming process, starch will precipitate when it meets the vermicelli, and will not adhere to the vermicelli. Su Zhai, a famous Chinese dish in Dian, has no stickiness when it is raw. Only when it is heated can it produce gelatinization, absorb water and produce stickiness.

4. "Shark's fin" should not be stewed for too long. The noodles should be slightly hard so that they are more like "shark's fin".

5. When the "shark fin" is cooked and thicken, pour the flour while rotating the pan. The flour should be thinner and even, so that the sauce can wrap the vermicelli evenly without agglomeration.

Flavor characteristics

Sparerib fin is the whole fast shark fin, relative to the scattered fin, the grade of sparerib fin is very high, ranking second to none in the delicacies. In the actual cooking, the spareribs themselves are not very delicious, and all depend on the soup and ingredients. Vegetarian spareribs are made of vermicelli. They are similar in appearance and texture. Due to the fact that they are made of vegetables and meat, they can not be matched with meat ingredients, so the soup must be chosen carefully. Although the soup is made entirely of plain ingredients, it is more delicious than chicken soup.

Characteristics of dishes

It adopts the unique traditional technique of "dry burning" of chuanlai. Using the method of fine burning slow gland, make the soup permeate into the shark fin, make its flavor juice adhere to the wing needle. There is a saying that "the subtle fire is good, the fine burning is slow; the juice is collected naturally, and the treasure is taken from the fire". The finished vegetable is bright and delicious, with glossy wing needles. The texture is glutinous and soft. It is salty and delicious

nutritive value

Rich in nutrition

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Shao Yu Chi