Crispy shark fin soup(su pi yu chi tang )

Crispy shark fin soup

Introduction:

Production steps:

Step 1: (1) 600 g water hairy shark fin, 25 g ginger juice, 250 g second soup, 25 g cooking wine, 3 G chicken powder, steam for 30 minutes

Step 2: (2) divide the shark fin juice into onion cans

Step 3: (3) add 5g of refined salt, 2G of monosodium glutamate and pepper to the soup, cover with pastry, and put it in the refrigerator at 4 ℃ for 1 hour;

Step 4: (4) in the refrigerator, take the baby crisp shark's fin and bake it in the oven at 180 ℃ for 30 minutes. The color is golden.

Materials required:

Water hair shark fin needle: 600g

Soup: 1000g

Pastry: 10 yuan

Egg liquid: 1

Ginger juice: 25g

Cooking wine: 50g

Refined salt: 5g

MSG: 2G

Pepper: 1 / 3G

Otherwise, the crisp soup is not good for cooling. The pastry is not easy to collapse after freezing.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Pi Yu Chi Tang