Braised Shark's Fin in Brown Sauce(hong ba yu chi )

Red braised shark's fin

Raw materials for making red braised shark fin

250 grams of shark fin, 200 grams of chicken, 50 grams of pork elbow, 50 grams of ham, 15 grams of ginger, 20 grams of scallion, 10 grams of refined salt, 35 grams of Shaojiu, 12 grams of monosodium glutamate, 250 grams of clear soup, 25 grams of wet starch, 15 grams of pepper oil, 100 grams of peanut oil.

Processing steps of red braised shark fin

Cook the shark fin in boiling water, remove it and wash it with clean water; place it neatly on the bamboo grate in a fan shape, cover it with a grate, and put it into a frying pan. Chop the hen and pork elbow into large pieces, then put it in boiling water, remove it and wash it, wash the ham, put it in the pan with chicken and pork elbow, add clean water, soak the raw materials, add ginger and scallion, heat it with medium heat, skim it Transfer to low heat and simmer for 2-3 hours. Remove the shark fin. Put peanut oil in the frying pan. Heat over medium heat to 70% heat (about 175 ℃). Deep fry ginger slices and scallions until golden brown. Remove. Cook in Shaojiu, sauce, clear soup and refined salt. Bring the shark fin to a boil, skim the foam, simmer over low heat for 10 minutes, and thicken with wet starch. Add zanthoxylum oil, monosodium glutamate, chicken oil, turn over the pot, Sheng into the plate.

The characteristics of red braised shark fin are as follows

The soup is light red and shiny. The shark fin is soft, rotten and waxy. It tastes delicious.

Braised Shark's Fin in Brown Sauce

Red grilled shark fin is one of the "Twelve grilles of Bianliang", which is a special dish of Henan Province. White grilled and red grilled are good at Henan cuisine, with many dishes. "Bianliang twelve grilled" is one of the famous dishes, which is as famous as Luoyang water mat, and is known as "East grilled West Water". Ran's mother, Bing's family, was born in Henan Province. As a child, she learned to sing a folk song: "if you don't eat fireworks, you will be greedy for Bianliang twelve steaks.".

Basic information

Category: Henan cuisine craft: grilled

Taste: salty and delicious

Food: Chinese food | dinner

Ingredients: shark fin (dry) 50g, beef tendon (foam) 300g

Ingredients: 30g ham, 30g mushrooms (fresh), 30g winter bamboo shoots

Seasoning: MSG 2G cooking wine 15g salt 10g sugar 25g shallot 10g lard (refined) 50g ginger 10g soy sauce 50g chicken oil 50g

Cooking methods

1. Cut off the thin edge of the shark fin first to prevent the sand from entering the curl when it is swollen, and then soak it in cold water until it softens for 10-12 hours;

2. After the shark fin is softened, put it in a boiling water pot for 1 hour, and stew it in boiling water until most of the sand is puffed up. Use a scraper to scrape and wash while removing the sand. If it can't be removed, it can be removed by scalding it in boiling water for one time;

3. Cut most of the shark fin, put it into bamboo basket, cover it and put it into the pot to stew, so as to avoid the shark fin breaking when the water is boiling;

4. Stew the shark's fin for 5-6 hours when it is hard and 4-5 hours when it is soft and tender;

5. Take out the shark fin when it is completely transparent, and then wash it with clean water to remove the peculiar smell;

6. Stir the shark fin in the boiling water, remove the water, put it into the bowl, add the fresh soup, add a little alkali, steam for 2 hours and take it out;

7. Cut the water hair tendons into the Wade claws, and use the soup to control the water;

8. Brush the pan pad and put on the lining cloth. Place the ham and winter bamboo shoots on the lining cloth;

9. Remove the stalk and wash a mushroom, cut it into a square, then carve it into a cross shape, and put it in the pan mat;

10. Put the pot on the fire, add lard, when the oil is hot, put in scallion, ginger, pepper a little, deep fry and take out;

11. Put the shark fin into the pot, stir fry with a spoon, add a little sugar, salt and monosodium glutamate, and harvest the persimmon yellow. Add 500 ml of fresh soup;

12. When the soup is boiling, remove the shark fin with a colander and put it into a bowl;

13. Put the tendons in the pot again, take them out with a colander, put them in a bowl and put them in the original pot;

14. Place the shark fin on the ham into a round shape, then put the tendons on the top, hold the pan mat with a leaky spoon, put it in the original juice pot, cover it with 500g half cooked meat cube and 2 chicken legs, fasten it with a large plate, move it over a slow fire and grill it for about 30 minutes;

15. When the juice is thick, remove the meat and chicken legs, hold the pot with a colander and put it in the top pan;

16. Add soy sauce into the pot, and add a little flour to the pan. Use cooking wine in the spoon and open it. Hook it into the soup. Taste it well. Remove the lining cloth and pour it on the shark fin.

Production tips

1. When making shark fin, use a knife to cut off the thin edge of the dried shark fin, put it into a large ceramic basin (avoid using iron utensils), add 30 ℃ warm water (not more than 2-3 times of the shark fin) to foam, and gradually heat it with a small fire. After the water boils, cover it with heat to make it simmer. After all the fins are softened, take them out and put them into a wooden bucket, then put them in boiling water, cover them and simmer for 3-4 hours, remove the sand, cut off the roots of the fins, wash them with warm water, and simmer them for about 5 hours. Then take out the stewed fins and cool them in the air, take out the fin bones, remove the floating meat, float the fishy smell with clear water, and simmer them in boiling water;

2. Use sugar color to pour in the juice, the color should be very light, and the shape is like water, so it is called zouma juice or zouma color.

Nutrition analysis

Shark fin is the fin of shark, which can be divided into dorsal fin, pectoral fin, gluteal fin and caudal fin. The dorsal fin is called ridge wing, back wing or cleaver wing, which has more wings and less meat, and the quality is the best; the pectoral fin is called wing wing or upper green wing, which has less wings and more meat, and the quality is poor; the caudal fin is called tail wing, hook tip or tail hook; the gluteal fin is called purse wing and wing root. The tail fin and breech fin have the most meat and the least wings, so the latter two are the worst. Shark fin is rich in collagen, but its protein is incomplete. It should be cooked together with meat, chicken, duck, shrimp, etc. in order to achieve protein complementarity, enrich taste and freshness, nourish and tender skin.

Tendon is rich in collagen, fat content is lower than fat, and does not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin. It has the effect of strengthening tendons and bones, and has a good therapeutic effect on the weak and weak, which is helpful for the growth and development of young people and slowing down the speed of osteoporosis in middle-aged and elderly women .

Ham is bright in color, red and white, lean meat is sweet and salty, fat meat is fragrant but not greasy, delicious and delicious; ham contains rich protein and moderate fat, more than 10 kinds of amino acids, vitamins and minerals; ham production through winter and summer, after fermentation decomposition, all kinds of nutrients are more easily absorbed by human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, strengthening body fat, etc Healing wound and other functions.

Lentinus edodes is a kind of fungus food with high protein, low fat, polysaccharide, amino acids and vitamins. Improve the body's immune function: lentinan can improve the phagocytic function of mouse peritoneal macrophages, also can promote the production of T lymphocytes, and improve the killing activity of T lymphocytes; delay aging: the water extract of lentinan has a scavenging effect on hydrogen peroxide, and has a certain elimination effect on hydrogen peroxide in the body; anti-cancer: the cap part of lentinan contains double stranded ribose Nucleic acid, after entering the human body, will produce interferon with anti-cancer effect; lower blood pressure, lower blood fat, lower cholesterol: Lentinus edodes contains purine, choline, tyrosine, oxidase and some nucleic acid substances, which can play the role of lowering blood pressure, lower cholesterol, lower blood fat, and prevent arteriosclerosis, cirrhosis and other diseases. Lentinus edodes can also be used in the treatment of diabetes, tuberculosis, infectious hepatitis, neuritis, dyspepsia, constipation, etc.

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.

Related groups

It is suitable for the people who are weak and weak, weak waist and knees, postpartum asthenia and cold, abdominal pain and cold hernia, moderate asthenia and nausea;

2. Those with exogenous pathogenic heat or internal persistent heat should not eat.

3. It is suitable for those who lack of Qi and blood, those who have spleen deficiency and diarrhea for a long time, and those who have no appetite, and those who have weak constitution, fatigue and weakness of waist and feet.

4. People with diarrhea and diarrhea due to spleen and stomach deficiency should not eat too much; the elderly and patients with gastrointestinal ulcer should not eat too much; those with acute and chronic nephritis should not eat; those with edema, ascites should not eat; those with cold, damp heat, diarrhea, stagnation and abdominal distension should not eat too much.

5. Anemia, low resistance, hyperlipidemia, hypertension, arteriosclerosis, diabetes, cancer and nephritis;

6. Patients with cold dampness and qi stagnation of spleen and stomach or itchy skin should not eat.

Cuisine culture

White grill and red grill are Henan cuisine, which are good at techniques and many dishes. "Bianliang twelve grilles" is one of the traditional famous products, which is as famous as Luoyang water mat, and is known as "East grilling West Water". Ran's mother, Bing's family, was born in Henan Province. As a child, she learned to sing a folk song: "do not eat

Chinese PinYin : Hong Ba Yu Chi