Braised shark's fin with crab roe(xie huang ba chi )

Braised shark's fin with crab roe

Raw materials for making crab roe wings

It's best to use 600 grams of Luzon yellow fin, 150 grams of crab roe, 6 grams of ginger, 6 grams of scallion, 35 grams of white soy sauce, 12.5 grams of yellow rice wine, 12.5 grams of water chestnut powder, a little MSG, 250 grams of clear excitation, a little chicken oil.

Processing steps of braised shark's fin with crab roe:

1. Buckle the whole shark fin in a bowl, steam it with wine, scallion and ginger for about an hour, pour out the soup, take out the shark fin, put it in a boiling water pot (be careful not to scatter the shark fin), and then wash it with cold water.

2. After boiling with lard, scallion and ginger, remove scallion and ginger, stir fry the crab roe, then cook with wine, add white soy sauce, monosodium glutamate and clear soup, bring to a boil with high heat, put the shark fin in (face down), bake with warm heat for about five minutes, then turn to high heat, at the same time, add wet water chestnut, lift the pot and turn for several times to prevent sticking. Then pour the chicken oil, turn the lard for a few turns, turn it over (face up), take the pot and put it on the plate.

The characteristics of braised shark's fin with crab roe are as follows

Golden yellow, delicious and glutinous, suitable for autumn and winter.

Braised shark's fin with crab roe

Braised shark's fin with crab roe is a traditional famous dish of Han nationality in Suzhou. There is heaven above, Suzhou and Hangzhou below, and Suzhou is good at cooking shark fin mats. This dish uses Yangcheng Lake yellow hair golden claw water crab. Crab roe is the main material for grilled wings, and grilled vegetables are the main cooking method. It has the characteristics of crab yellow, fresh and fat, soft and waxy shark fin.

Basic information

Category: Suzhou cuisine

Technology: grilling

Taste: salty and delicious

Food: Chinese dinner

Taste: fresh and fat crab roe, soft and waxy shark fin, yellow color, mellow taste

Ingredients: 200g shark fin (dry), 1000g chicken and 750g pork (lean)

Seasoning: chicken oil 15g, pepper 2G, starch (broad bean) 10g, yellow rice wine 175g, ginger 45g, white soy sauce 40g, green onion 5g, green onion 50g, salt 10g, white granulated sugar 25g, coriander 30g, lard (refined) 250g

Cooking methods

1. Heat the pan over a high heat, ladle 100g of cooked lard, add lean meat (cut into shreds), add 50g of yellow rice wine, stir fry slightly, add chicken clear soup, bring to a boil and simmer over low heat until crisp, leave the heat for use;

2. Wash the scallions and shallots separately, cut the scallions into shreds and the shallots into knots; 3. Wash the ginger, cut 40g ginger into pieces, and cut the rest into shreds;

4. Wash coriander and cut it into sections;

5. Cut the washed young hens into 4 pieces and lay them in a pot with bamboo grates;

6. Soak the shark fin in water in advance, put it into the boiling water pot, take it out, rinse it with clean water, drain the water and place it on the chicken;

7. Heat the pan over a high heat, ladle 100g of cooked lard, and when it is 70% hot, fry the scallion and ginger until fragrant, that is, pour the oil onto the mermaid wings, cover the pan and bring to a boil;

8. Remove the cover, pour the shredded meat and soup, add refined salt, white soy sauce and sugar, bring to a boil, lower the heat and simmer for about 2 hours;

9. Until the soft juice is thick, sprinkle with 25 grams of cooked lard and leave the heat;

10. Take out 250 grams of shark fin and juice in the pot, put them into a bowl, and then steam them on the cage (chicken and shredded meat are used for other purposes);

11. Heat the skillet over a high heat, scoop 25 grams of cooked lard, pour 200 grams of crab butter, add 25 grams of yellow rice wine and ginger, stir fry and thicken with starch; 12. Take out the shark fin from the cage, pour the juice into the skillet, cook until thick and ready to use;

13. Put the crab roe oil on the shark's fin, then put it into a large round plate, pour the shark's fin juice, and pour in the cooked chicken oil;

14. On both sides of the plate, put the coriander leaves, shredded ginger, and sprinkle with pepper.

Production tips

Shark's fin is made of rice soup. It is white and tender. The time of making shark's fin is short. It is usually 24 hours

1. First put 200g dried shark fin into 70% hot rice soup aluminum basin and soak for 3-4 hours. 2. Scrape off the coarse sand according to the fineness of shark fin

3. Replace with new rice soup and simmer on low heat for 1 hour

4. Get off the fire, take out the shark fin, and scrape the sand and sundries again with a knife

5. Clean the film floating on the wing surface with a brush

6. Use scissors to cut off the skin and black edge of the shady side and rinse it

7. Change the water, boil it on the fire, take it out and wash it again

8. Finally, put it into the rice soup pot and continue to boil (the cooking time depends on the tenderness of the shark fin)

9. When it is rotten, take it out and split it along the wing surface to remove the wing bone and sediment

10. Wash, put it into a clear water pot, boil it twice, remove and wash, and control the moisture

11. Put it in 4 big bowls with the sun side down.

12. A 2000 gram old hen was opened from the abdomen, viscera was taken out and washed with water

13. Pig elbow 1, 1500g, scrape the residual hair and wash it

14. Put the chicken and pig elbows into the soup pot respectively, add water and boil them up

15. Skim off the foam and take out the chicken and elbow

16. Turn the soup into the basket and pour it into the shark fin bowl

17. Add 25g whole onion and ginger, 25g flavored wine and steam in the drawer

18. Steam for 40 minutes, take out the onion and ginger, and decant the soup in the bowl

19. Add 25g of cooking wine and 25g of whole ginger and onion

20. Pour the remaining chicken and elbow soup into 4 bowls on average and steam for 30 minutes

21. Steam rotten, take out, pick out onion and ginger, cool them, put them into the refrigerator, and take them with you.

History and culture

Braised shark's fin with crab roe is a famous traditional dish in Suzhou. There is heaven above, Suzhou and Hangzhou below, and Suzhou is good at cooking shark fin mats. This dish uses Yangcheng Lake yellow hair golden claw water crab.

Nutrition analysis

Shark's fin (dried): shark's fin contains lipid-lowering, anti arteriosclerosis and anticoagulant ingredients, which have preventive and therapeutic effects on cardiovascular diseases; shark's fin is rich in collagen, but its protein is incomplete protein, so it should be cooked together with meat, chicken, duck, shrimp, etc., so as to achieve complementary protein, enrich taste and freshness, nourish and tender skin.

Chicken: chicken protein content is high, and easy to be absorbed into the use of the human body, enhance physical strength, strong body function.

Pork (lean): pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

Suitable for people

Shark fin (dried) is suitable for people:

It can be eaten by the general population

It is suitable for people with deficiency of Qi and blood, malnutrition and weak constitution, and patients with various cancers, cardiovascular diseases and immune diseases.

Chicken is suitable for people: the general population can eat, the elderly, the sick, the weak are more suitable to eat.

1. People with cold and fever, excessive internal fire, severe phlegm dampness, obesity, heat toxin and furuncle, hypertension, high blood lipid, cholecystitis and cholelithiasis should not eat;

2. Chicken should not be eaten if it is warm, helpful to fire, hyperactivity of liver Yang, oral erosion, skin furuncle and constipation;

3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; those with cold, headache, fatigue and fever should not eat chicken soup.

Pork (lean) is suitable for people:

It's edible for ordinary people

1. It is suitable for deficiency of Yin, dizziness, anemia, dry cough without phlegm, dry stool and malnutrition;

2. People who are too hot and humid, too much phlegm and too thick and greasy tongue coating should avoid eating pork.

Dietotherapy

The therapeutic effect of shark fin (dried) food:

Shark's fin tastes sweet and salty, and its nature is flat;

It has the functions of replenishing qi, infiltrating dampness and flowing water, appetizing food, clearing phlegm and eliminating fish accumulation, tonifying five zang organs, increasing waist strength and benefiting deficiency and tuberculosis.

Therapeutic effect of chicken food:

It is mild in nature, sweet in taste and enters the spleen and stomach meridians;

It can warm and replenish qi, replenish essence and marrow;

It is used to treat asthenia and emaciation, deficiency of food, diarrhea, dizziness and palpitation, irregular menstruation, postpartum milk deficiency, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus, etc.

Often eat chicken fried cauliflower can enhance the liver detoxification function, improve immunity, prevent cold and scurvy.

Therapeutic effect of pork (lean) diet

It is sweet and salty in taste, flat in nature, and enters the spleen, stomach and kidney meridians;

It has the effect of tonifying kidney, nourishing blood, nourishing yin and moistening dryness;

It is mainly used for heat disease, diabetes, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst.

Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency.

Practice guidance

Shark fin (dry) practice guidance:

When choosing shark fin, the best choice is that the fin tendon is thick and long, clean and dry, no mildew, no insect, no oil root, no sand, no lime tendon.

Chicken practice guidance:

1. Chicken can be stir fried, stewed and cold mixed.

2. The nutrition of chicken is higher than that of chicken soup. Chicken soup contains glial protein, carnosine, creatinine and amino acids. It not only tastes delicious, but also is easy to absorb and digest, which is beneficial to the body. For

Chinese PinYin : Xie Huang Ba Chi