Phoenix shark fin(feng huang yu chi )

Phoenix shark fin method:

Raw materials for making Phoenix shark fin

200g frozen shark fin and 200g chicken. Jingdongzhu 30g. Congduan, ginger 10 g each, refined salt 7.5 g, soy sauce 15 g, Shaojiu 25 g, wet starch 25 g, monosodium glutamate 5 g, clear soup 250 g, onion pepper oil 50 g, sugar 15 g, star anise 1 g, prickly ash 1 g, peanut oil 1000 g (actual oil consumption 75 g).

The procedure of making Phoenix shark fin is as follows:

Rinse the chicken, split it from the back, connect it with the chest, break the bones, spread soy sauce on the surface of the chicken, deep fry it in the hot oil until the skin is golden, take it out, skin down, put it into a big bowl, add scallion, ginger slices, star anise, pepper, Shaojiu, clear soup, sugar, soy sauce, steam it in the cage, decant the original soup, remove the scallion, ginger, star anise, buckle the chicken into the fish plate, remove the chicken Wings, legs open, the chicken head up, chicken mouth inlaid with a coriander leaf. Cut winter bamboo shoots into javelin head shape. Then put the shark fin into the boiling water for a while, take out the drain water, put it into a coir raincoat shape and put it into a flat plate. Add steamed chicken soup, clear soup, soy sauce, refined salt and Shaojiu into the soup pot. Push the shark's fin into the pot, add the bamboo shoots, grill it thoroughly over low heat, thicken it with wet starch, drizzle with onion and pepper oil, and cover the chicken. Put the clear soup in the soup pot and cook with refined salt

Characteristics of Phoenix shark fin

Good material. Fine production, pay attention to the heat, the shape of the finished dish is beautiful, crisp and fragrant, the color is ruddy, and the sauce is mellow.

Phoenix shark fin

Phoenix shark's fin is one of the most famous traditional specialties in Qufu, Shandong Province. The characteristics are: the selection of materials is exquisite, the shape of the finished dish is beautiful, the chicken is crisp and fragrant, the color of shark fin is ruddy, and the sauce is mellow.

Manufacturing materials

Ingredients: 200g frozen shark fin, 200g chicken.

Accessories: 30g Jingdong bamboo shoots.

Seasoning: 10 grams of scallion, 10 grams of ginger, 7.5 grams of refined salt, 15 grams of soy sauce, 25 grams of Shaojiu, 25 grams of wet lake, 5 grams of monosodium glutamate, 250 grams of clear soup, 50 grams of onion pepper oil, 15 grams of sugar, 1 gram of star anise, 1 gram of Zanthoxylum bungeanum, 1000 grams of peanut oil (the actual oil consumption is 75 grams).

characteristic

The selection of materials is particular. Fine production, pay attention to the heat, the shape of the finished dish is beautiful, crisp and fragrant, the color is ruddy, and the sauce is mellow.

Production technology

1) Rinse the chicken, split it from the back, connect the chest, break the bones, spread soy sauce on the surface of the chicken, and fry it in the hot oil until the skin is golden;

2) Skin down, put into a large bowl, add scallion, ginger, star anise, pepper, Shaojiu, clear soup, sugar, soy sauce, put into the cage steaming rotten, decanter out the original soup, remove scallion, ginger, star anise, buckle the chicken into the fish plate, the chicken wings, legs open, the chicken head up, chicken mouth inlaid with a fragrant vegetable leaf;

3) The winter bamboo shoots were cut into javelin head shape;

4) Then put the shark fin into the boiling water for a while, take out the drain water, put it into a coir raincoat shape and put it into a flat plate;

5) Add steamed chicken original soup, clear soup, soy sauce, refined salt and Shaojiu into the soup pot;

6) Push the shark's fin into the pot, add the winter bamboo shoots, grill it thoroughly over low heat, thicken it with wet starch, drizzle with onion and pepper oil, and then cover the chicken;

7) Put clear soup in the soup pot, boil the refined salt, thicken with wet starch, add monosodium glutamate, drizzle with onion and pepper oil, pour into shark fin and chicken body.

Nutrition analysis

1. Shark's fin: 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 and shrimp, so as to achieve complementary protein, enrich taste and freshness, nourish and tender skin.

2. Winter bamboo shoot: winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. Winter bamboo shoots contain more calcium oxalate, which is not suitable for people suffering from urethral calculi and nephritis.

3. Chicken: chicken meat is tender and delicious. It can be used in various dishes because of its light taste. The content of protein is quite large, among the meat, it is one of the highest protein meat, which belongs to high protein and low fat food. The content of potassium sulfate amino acid is also very rich, so it can make up for the shortage of cattle and pork. At the same time, the content of vitamin A in chicken is higher than that in other meats, and the content of vitamin A in chicken is much higher than that in beef and pork, although it is worse than that in vegetables or liver. Chicken protein content is high, and easy to be absorbed into the use of the human body, has the role of enhancing physical strength, strong body.

Suitable for people

1. 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.

2. It has a certain therapeutic effect on obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis, but it is not suitable for children, urinary calculi and nephritis.

3. It can be eaten by the general population, especially for the elderly, the sick and the weak. People with cold, fever, internal fire, phlegm dampness, obesity, heat toxin, high blood pressure, high blood lipid, cholecystitis and cholelithiasis should not eat chicken; people with warm nature, helping fire, hyperactivity of liver Yang, oral erosion, skin furuncle and constipation should not eat chicken soup; people with arteriosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; people with cold, headache, fatigue and fever should not eat chicken soup People don't eat chicken, chicken soup.

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.

Practice guidance of winter bamboo shoots:

When cooking, the oil temperature should not be too hot when frying winter bamboo shoots, otherwise the bamboo shoots can not be cooked inside and white outside. 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. It is suitable for malnutrition, peptic ulcer, chronic gastritis, irregular menstruation and weakness after illness;

3. Chicken butt is the most concentrated place of lymph, and it is also the warehouse for storing germs, viruses and carcinogens. It should be discarded.

4. The meat quality of chicken contains sodium glutamate, which can be said to be "with monosodium glutamate". When cooking fresh chicken, you only need to put oil, refined salt, onion, ginger, soy sauce and so on, the taste is very delicious. If you add pepper, spices and other flavor, but will drive away or cover up the chicken flavor. But the frozen chicken bought back often has a bad smell because it is not opened. When it is cooked, you can put some pepper and large ingredients appropriately to help drive away the bad smell.

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Chinese PinYin : Feng Huang Yu Chi