Shark's fin in Zuan(zu an yu chi )

The method of making shark's fin in group an is as follows:

Raw materials for making shark fin in group nunnery

There are 2000 grams of Shuifa Yujie shark fin, 8 grams of refined salt, 2.5 grams of monosodium glutamate, 50 grams of scallops, 1 gram of pepper salt, 1500 grams of Feimu chicken, 50 grams of scallion, 1000 grams of pork elbow, 50 grams of ginger slices, 150 grams of Shaojiu and 25 grams of cooked chicken oil.

The procedure of making shark fin is as follows

1. Slaughter the chicken to remove the hair, open the bore to remove the internal organs, wash and cut it into large pieces, scrape and clean the pork elbow meat, cut it into pieces, put it into the boiling water pot, boil it and take it out, and wash the blood foam with qingbu. Smash the green onion and ginger. Remove the old tendons from the scallops, wash them, put in green onion, ginger, cooking wine and water, and evaporate them.

2. Take a big earthen bowl, use a bamboo grate to cover the bottom, and put in the shark fin wrapped with thin white gauze. Use chicken soup, add cooking wine, green onion and ginger, bring to a boil over a high heat, then simmer over a low heat for about half an hour. Take out the shark fin from the pot, pour out the soup, spread pork elbow, scallion knot, ginger, re produce shark fin and chicken, then add 1500 grams of scallop soup, Shaoxing wine, refined salt and water, cover with a plate, bring to a boil over a high fire, and then simmer over a low fire for about 4 hours until the shark fin is soft, fragrant and soft. Then remove the chicken from the fire

The characteristics of the shark fin in zu'an are as follows

This dish is a famous dish of Tan Yankai's family dinner in Hunan Province in the late Qing Dynasty. Tan Yankai is a famous gourmet. His chef Cao Jingchen has been following Mr. Tan for many years. He has found out how good tan's food is and often renovates it in various styles. He changed the method of stewing shark's fin with red meat to stew chicken, pork and shark's fin together. The dish has a unique flavor and is appreciated by Tan Yankai. Mr. Zuan made this dish according to his request whether he was invited to dinner by himself or by others. Later, it was known as Zuan's big dish and enjoyed a good reputation in Sanxiang. This dish is light yellow in color, bright and oily in juice, soft and glutinous, delicious in salty taste and mellow in taste.

To make shark's fin in group nunnery, we should pay attention to:

Yujie shark's fin is selected as shark's fin. Yujie shark's fin is the best of shark's fin. When the water is hot, cut off the whiskers along the tip of the dried shark fin, put it in a cold water pot, boil it, leave it on the fire, and let it stand for several hours. When the water is cool, take the shark fin into a wooden basin with clear water, scrape off the sand and stains with a knife, and rinse it clean. Put a bamboo grate in the pot, add shark fin and water, cover the iron grate on it, boil on the heat, leave the fire, and soak for several hours. Put it in a wooden basin, remove the fin bone and carrion, clean it, put it on the bamboo grate one by one, change the water, boil off the fire, cover and soak for several hours. Simmer system pay attention to master the fire, long simmer system about 4 hours, so that flavor juice gradually infiltrate into the main ingredients. The inspection method is: hold the middle of the wing needle with chopsticks, and let both ends droop.

Shark's fin in Zuan

Zuan shark's fin, also known as red stewed shark's fin, is a famous local traditional dish in Hunan Province. This dish is light yellow in color, bright and oily in juice, soft and glutinous, delicious in salty taste and mellow in taste. The shark's fin of group an is exquisite in materials and unique in production. This dish is full-bodied, waxy and soft with rich nutrition. It is really a treasure in the dish.

introduce

The characteristics of group an shark's fin: this dish is light yellow in color, bright and bright in juice, soft, waxy and smooth, fresh and salty, mellow and palatable.

allusion

This dish is a famous dish of Tan Yankai's family dinner in Hunan Province at the end of Qing Dynasty. Tan Yankai is a famous gourmet. His chef Cao Jingchen has followed Mr. Tan for many years and found out how good tan's food is. He often renovates his style. He changed the method of stewing shark's fin with red meat to stewing chicken, pork and shark's fin together. The dish has a unique flavor and is highly praised by Tan Yankai. No matter whether he was invited to dinner by himself or by others, he always made this dish according to his requirements. Later, it was known as the main dish of Zuan, which was well known in Sanxiang.

Material Science

Shark fin in jade knot 2000 grams of refined salt 8 grams of MSG 2.5G scallops 50 grams of pepper salt 1 gram fat hen 1500 grams of scallion knots 50g pork elbow 1000 grams of ginger slices 50 grams of Shaojiu 150 grams of cooked chicken oil 25 grams.

practice

1. Slaughter the chicken to remove the hair, open the bore to remove the internal organs, wash and cut it into large pieces, scrape and clean the pork elbow, cut it into pieces, put it into the boiling water pot together, boil it out, and wash the blood foam with clean water. Smash the green onion and ginger. Remove the old tendons from the scallops, wash them, put in green onion, ginger, cooking wine and water, and evaporate them.

2. Take a big earthen bowl, use a bamboo grate to cover the bottom, and put in the shark fin wrapped with thin white gauze. Use chicken soup, add cooking wine, green onion and ginger, bring to a boil over a high heat, then simmer over a low heat for about half an hour. Take out the shark fin from the pot, pour out the soup, spread pork elbow, scallion knot, ginger, re produce shark fin and chicken, then add 1500 grams of scallop soup, Shaoxing wine, refined salt and water, cover with a plate, bring to a boil over a high fire, and then simmer over a low fire for about 4 hours until the shark fin is soft, fragrant and soft. Then remove the chicken, elbow, onion and ginger from the heat. Remove the shark fin from the white cloth and place it on the plate.

3. Put the cooked chicken oil in the frying pan and heat it to 80%. Pour in the original soup in the big tile bowl, add monosodium glutamate, boil it to a thick juice, pour it on the shark fin, sprinkle with pepper and drizzle with chicken oil.

be careful

Material selection

There are 2000 grams of shuifayujie shark fin, 1500 grams of Feimu chicken, 1000 grams of pork elbow, 8 grams of salt, 2 grams of monosodium glutamate, 50 grams of scallops, 1 gram of pepper salt, 50 grams of scallion, 50 grams of ginger slices, 150 grams of Shaojiu and 25 grams of cooked chicken oil.

Tips

1. Yujie shark's fin is selected as shark's fin. Yujie shark's fin is the best of shark's fin. When the water is hot, cut off the whiskers along the tip of the dried shark fin, put it in a cold water pot, boil it, leave it on the fire, and let it stand for several hours. When the water is cool, take the shark fin into a wooden basin with clear water, scrape off the sand and stains with a knife, and rinse it clean. Put a bamboo grate in the pot, add shark fin and water, cover the iron grate on it, boil on the heat, leave the fire, and soak for several hours. Put it in a wooden basin, remove the fin bone and carrion, clean it, put it on the bamboo grate one by one, change the water, boil off the fire, cover and soak for several hours.

2. When simmering, pay attention to the heat, simmer for about 4 hours for a long time, so that the flavor juice gradually infiltrates into the main ingredients. The inspection method is: hold the middle of the wing needle with chopsticks, and let both ends droop.

Tips - food restriction:

Pork elbow: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

nutritive value

Shark's fin (dry): shark's fin is rich in gelatinous, refreshing and smooth, which is a high-grade food with high protein, low sugar and low fat. Shark's fin is rich in collagen, which is beneficial to nourish and soften skin and mucous membrane. It is a good beauty food. Shark's fin is sweet and salty. It has a flat nature. It can infiltrate dampness and move water. It can appetize and eat. It can clear phlegm and eliminate fish accumulation. It can nourish the five internal organs, increase waist strength and benefit tuberculosis.

Chicken: chicken protein content ratio is high, variety, and high digestibility, it is easy to be absorbed by the human body, has the function of enhancing physical strength, strong body. Chicken contains phospholipids which play an important role in human growth. It is one of the important sources of fat and phospholipids in Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

Scallops: scallops contain protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallops are rich in sodium glutamate, which is very fresh. Compared with fresh scallops, the fishy taste is greatly reduced. Dried scallop has the functions of nourishing yin and kidney, harmonizing stomach and regulating the middle part of the body. It can treat dizziness, dry throat and thirst, deficiency tuberculosis and hemoptysis, spleen and stomach weakness. Regular eating helps to lower blood pressure, lower cholesterol, tonify and keep fit. According to records, dried scallop also has the functions of anti-cancer, softening blood vessels, preventing arteriosclerosis and so on.

Pork: pork is the main non-staple food in daily life, which has the functions of tonifying deficiency, strengthening body, nourishing Yin, moistening dryness, enriching muscle and moisturizing skin. It can be used to nourish the weak, postpartum blood deficiency, sallow complexion and thin skin. It is pointed out in the compendium of Materia Medica that "pork has a meaningful taste. It can moisten the intestines and stomach, nourish the body, moisturize the skin and strengthen the body." "Suixiju diet" points out that pork "tonifying kidney fluid, filling stomach juice, nourishing liver yin, moistening skin, benefiting two stools, stopping thirst". Its nature and taste are sweet, salty and flat, rich in protein, fat, carbohydrate, calcium, phosphorus, iron and other components. Although pork is a daily food that can be eaten by healthy people and people suffering from diseases, eating too much makes people feel empty and fat. Eating too much or cold food can easily cause gastrointestinal fullness or abdominal distension and diarrhea. For fatty meat and lard, patients with hypertension or hemiplegia (stroke), deficiency of cold in stomach, deficiency of fat in body, excessive phlegm and dampness, and persistent food, they should eat with caution or less. Generally used as medicine, it is lean pork.

History and culture

"Red stewed shark fin", also known as "Zuan shark fin", is a famous local dish in Hunan. The dish of shark fin in tuan'an is a famous dish of Tan Yankai's family banquet in Hunan Province in the late Qing Dynasty. Tan Yankai (Note: it is often mistakenly written as Tan Yankai, 1880-1930) was born in Chaling, Hunan Province in Hangzhou, Zhejiang Province. He is a famous gourmet. Tan Yankai, former president of the executive yuan of the government of the Republic of China, was fond of eating shark's fin. He had to eat shark's fin every meal. Once I went to a gentleman's invitation banquet. During the banquet, the host talked about the lack of shark's fin. It was said that the shark's fin was tasteless

Chinese PinYin : Zu An Yu Chi