Shark's fin is shark's fin. People take it down and dry it, and then process it with traditional techniques. It is valuable because it has unique medicinal value, health care value and so on. According to Compendium of Materia Medica, shark's fin can tonify the five internal organs, strengthen the waist, benefit qi and eliminate phlegm, which is more effective for diabetics. Shark fin is rich in collagen, and the collagen content is as high as 83%, which is 4- 10 times that of birds! Gum is an adhesive substance, and its components include various acidic mucopolysaccharides, protein composed of different amino acids, fat, minerals such as calcium, sulfur, phosphorus, iron, magnesium, iodine, potassium and sodium. Gum is one of the components of human bones and skin. The role of colloid in human body, just like the role of cement in houses, can enhance the toughness of bones, especially to prevent osteoporosis and fractures, which is very important for middle-aged and elderly people. Moreover, shark fin has many functions, such as invigorating qi and appetizing, tonifying deficiency and blood, tonifying kidney and lung, invigorating qi and fighting cancer.

Speaking of eating shark fin, it's elegant.

The general side dishes of shark's fin are silver buds, coriander and a small dish of red vinegar. It has certain scientific basis and wonderful use.

Yuan Mei, a gourmet in Qing Dynasty, also introduced the practice of shark fin in his "Garden Menu": "Shark fin is hard to rot, and it takes two days to cook. There are two ways to use it: one is to simmer with good ham and chicken soup, adding fresh bamboo shoots and rock sugar, which is also a method; One is to string shredded radish with chicken soup, break the scales and wings, mix them in, and let the bowl surface float, so that people who eat it can't tell whether it is shredded radish or shark fin. This is another way. " -The essence is in the soup.

So, the procedure is as follows: First, taste the soup.

The shark's fin itself is tasteless, and it is delicious only if the chef simmers the shark's fin with carefully cooked soup until it is sticky and tender. Moreover, shark fin is usually made into soup, which is very hot after serving. You can savor it with a spoon first. Soup in the mouth is like rich and long lyric music, gently undulating. It's best to taste the original flavor. If you feel a little greasy, you can add red Zhejiang vinegar and red vinegar to clear your stomach. In the whole process, it plays an important role in improving the taste and helping absorption after eating. Coriander is also added according to personal preference.

Second, eat shark fin.

Shark's fin is a classic in China cuisine. In the tasteless simplicity, it is a complex production process and the flavor essence of many raw materials. Shark fin becomes a classic to enhance the concentrated taste in tasteless simplicity, which is a simple philosophy. The wing needle that chews shark's fin between the lips and teeth, like a jumping note, slides gently and elastically between the teeth. You can add silver buds according to your personal preference, which is more crisp and refreshing. Third, fishing for rice.

It's a pity that people often discard the juice on their plates after eating shark fin. Only by leaving13 soup can we get enough satisfaction. The art of fishing wings is to taste them rhythmically in different ways.