[Ingredients] 200g of small shark meat, fresh broad bean petals 150g, 25g of water-borne dictyophora, 600g of clear soup and 50g of water bamboo.
[Seasoning] 2g of onion ginger juice, 0.2g of pepper, 2g of salt, 0g of 65438+ monosodium glutamate, 4g of raw flour, 5g of rice vinegar, 5g of clear oil and 3g of yellow rice wine.
Douban shark soup:
[Operating procedure]
1. Cut the fish into diced beans; Steaming watercress in a cage; Cut bamboo shoots into small pieces and blanch them in water; Water bamboo is cut into melon seeds and blanched in water.
2' Stir-fry onion and ginger juice, add clear soup, bring to a boil, add diced fish, watercress, Dictyophora dictyophora and Zizania latifolia, skim off the floating foam when boiling again, add yellow wine, salt, pepper and monosodium glutamate, thicken, drop vinegar and pour in clear oil.
[Featured Comments] Fresh and tender. Green watercress is on the market in early summer, and it is more refreshing when mixed with Dictyophora dictyophora and Zizania latifolia.
[Tip] The soup should be wider. Hot and sour only play a role in improving the taste. It is not advisable to fry sharks too much.
Material: 200g shark.
Seasoning: soy sauce 1 tablespoon, ginger and water 1 tablespoon, sugar, starch, refined salt 1 tablespoon, salad oil 2 tablespoons, and garlic 3.
Exercise:
① Shark slices are marinated with starch, refined salt and water, and garlic is cut into sections.
② Add fish fillets, soy sauce, shredded ginger and sugar into salad oil for 3 minutes, then turn over for 2 minutes, add garlic and heat for 3 minutes.
Shark fish bone soup
Ingredients: six Liang of dried shark bones, one black-bone chicken, one piece of cooked Jinhua ham (sliced), two or three pieces of Yaozhu, four Liang of soaked sea cucumber, six to eight Liang of soup bones, five to six pieces of ginger and a little onion.
Seasoning: a little salt and pepper.
Exercise:
(1) The shark bone is soaked in proper amount of water, then soaked with two pieces of ginger and onion and sea cucumber, washed, cut into sections, and cut into pieces for later use.
(2) Black-bone chicken? Wash, chop large pieces, splash with soup bones, rinse and drain; Wash Yaozhu for later use.
(3) Put all the above materials into a soup pot at the same time, and add a proper amount of water to boil. Switch to medium and low heat and cook until the material is crisp and the soup is thick. Add seasoning and eat while it is hot.
Note: Shark bone has been highly valued in recent 12 years, and it is considered to have health care and even cancer prevention effects.
Fried shark with garlic
[Raw material/seasoning]
Shark 4 beam
Protein 1/2
White powder 1 spoon
Green garlic 4 Liang
Pepper 1 strip
2 ~ 3 slices of ginger
Two tablespoons of original soup.
Salt 1 teaspoon
A little rice wine
A little pepper
[production process]
(1) Sharks cut into fillets with a thickness of about 1 cm along the fish lines, marinate 10 minutes with salt, wine and egg whites, then add white powder and pepper and mix well.
(2) Remove the oil pan, and when the oil is seven minutes hot, fry the shark slices until they float and take them out.
(3) Cut garlic and pepper into sections for later use.
(4) Stir-fry ginger slices, add green garlic and pepper, add rice wine and shark, and then pour the broth. After boiling, add a little monosodium glutamate and stew.
Fried shark with garlic seedlings
Raw materials/seasonings
Shark meat 1 kg garlic seedling 3 ginger 1 small red pepper 1 salt 1/2 tsp soy sauce 1 tsp.
production process
(1) Wash the shark meat and cut it into pieces 2 cm wide and 3 cm long.
(2) Cut the garlic seedling into oblique sections, slice the ginger and slice the red pepper for later use.
(3) Pour 2 tablespoons of oil into a Chinese-style pot, heat it, add ginger slices and stir-fry until fragrant, then add shark meat and salt until the fish changes color.
(4) Add garlic sprouts and pepper slices, stir-fry evenly, and add soy sauce before taking out of the pot to increase the color and flavor.
Health shark pine
1, process
Shark pretreatment → slicing → rolling → seasoning → drawing → pre-baking → frying → cooling → packaging → finished product.
2. Key points of operation
(1) Wash the fresh shark meat, cut it into pieces of about 200g, blanch it with appropriate amount of yellow wine and ginger in boiling water for 5min to remove fishy smell, peel and remove bones.
⑵ Cut the pretreated fish into 6 mm thick fish slices along the muscle fiber direction, and press them into thin slices with a roller press with a gap of 1 mm to loosen the fish fibers and shred them.
⑶ Add 3% refined salt, 5% sugar, 0. 15% pepper, 1% cooking wine and 0.5% monosodium glutamate according to the raw materials, mix them evenly, and then shred the fillets mechanically or manually.
(4) Put the coarse shredded fish into a baking machine to bake until the water content is about 30%, and then take it out and cool it for later use.
5] Add the vegetable oil of 15% and 160℃ into the dried coarse shredded fish and fry for about 15 minutes until the shredded fish turns pale yellow.
[6] The finished product can be packaged after cooling to room temperature.
Once the healthy shark pine is light yellow, the color is even.
Empty packaging, vacuum degree 0.08 MPa.
Douban shark soup
[Ingredients] 200g of small shark meat, fresh broad bean petals 150g, 25g of water-borne dictyophora, 600g of clear soup and 50g of water bamboo.
[Seasoning] 2g of onion ginger juice, 0.2g of pepper, 2g of salt, 0g of 65438+ monosodium glutamate, 4g of raw flour, 5g of rice vinegar, 5g of clear oil and 3g of yellow rice wine.
[Operating procedure]
1. Cut the fish into diced beans; Steaming watercress in a cage; Cut bamboo shoots into small pieces and blanch them in water; Water bamboo is cut into melon seeds and blanched in water.
2' Stir-fry onion and ginger juice, add clear soup, bring to a boil, add diced fish, watercress, Dictyophora dictyophora and Zizania latifolia, skim off the floating foam when boiling again, add yellow wine, salt, pepper and monosodium glutamate, thicken, drop vinegar and pour in clear oil.
[Featured Comments] Fresh and tender. Green watercress is on the market in early summer, and it is more refreshing when mixed with Dictyophora dictyophora and Zizania latifolia.
[Tips] The soup should be wider, and the sour and spicy taste can only improve the taste, so it should not be overweight.
Vinegar shark
Raw materials:
Shark clean meat 350g onion 5g Shao wine15g Jiang Mo 5g white sugar 25g wet starch 25g soy sauce 35g lard 50g vinegar 50g sesame oil10g.
Method:
Cut the fish into cubes. Heat a wok with high fire, oil-slick wok, add 25 grams of oil, add scallion and stir-fry until fragrant; Fry fish on both sides, cook wine, cover and stew, then add Jiang Mo, soy sauce, sugar and a small bowl of soup. After boiling, simmer for about 10 minutes, turn to high fire to collect thick soup, thicken starch with vinegar, pour in cooked lard, turn the pan and pour sesame oil.
Features:
Huang Liang has a bright color, and the marinade is tightly wrapped, salty and sweet, sour and sweet.
Fish and radish soup with shark bone soup
material
Frozen shark bone 1 lb
1 carrot
2 carrots
Lean meat 8 Liang
A small snapper
Jiangyidian
A little onion
Shark bone-shark cartilage helps to eliminate tumors and prevent cancer.
Green radish, a kind of radish, can clear away heat, strengthen stomach, resolve phlegm, moisten dryness and help digestion.
Carrot-contains vitamins A, B 1, B2 and C, and contains a lot of carotene, which can enrich the blood, strengthen the body, moisten dryness, relieve exterior syndrome, remove chest stagnation, regulate stomach and reduce fire.
Lean meat-nourishing yin and strengthening the body.
Bighead carp-nourishing blood and benefiting qi, astringing and promoting granulation.
working methods
Wash the shark bones, put them in a pot and add ginger and scallions.
Peel carrots, wash and cut into pieces. Wash snapper and lean meat for later use.
Put an appropriate amount of water into the pot, add shark bones, green carrots, mackerel and lean meat, cook for 10 minutes, and stew for 3 hours.
Hericium erinaceus white shark fish bone soup
Hericium erinaceus and ginkgo pot shark bone, its soup is mellow and delicious, and it benefits the stomach and spleen, nourishes the viscera and warms the yang.
Hericium erinaceus can invigorate qi and spleen, nourish stomach and strengthen stomach; Ginkgo biloba can nourish kidney and moisten lung, strengthen spleen and stop diarrhea; Lotus seeds can tonify kidney, solidify essence, strengthen spleen and eliminate damage; Mytilus can nourish yin and kidney, nourish blood and soothe the nerves. But shark bones can replenish blood and qi, produce sperm and increase marrow. Modern nutrition believes that it is rich in collagen, bone mucin and amino acids, which can nourish the body, fight cancer and eliminate tumors.
Ingredients: 50 grams of Hericium erinaceus, 25 grams of ginkgo, lotus seeds and mussels each, 50 grams of shark bone/kloc-0, 500 grams of fresh chicken and 3 slices of ginger.
Cooking: the ingredients are washed and soaked separately, in which ginkgo biloba is peeled and pitted, and lotus seeds are pitted; Wash fresh chicken and cut into pieces; Soak shark bones and cut into pieces. Put it in a casserole with ginger, add 3000ml( 12 bowl) of water, simmer for 2.5 hours after the fire is boiled, and add appropriate amount of salt. This quantity can be used by 3~4 people.
Shark Guiqi decoction
Prescription Name "Zhonghua Yishou Formula" Changshou Formula (II) Shark Guiqi Decoction for Tonifying Qi and Blood and Longevity
Other cuisines belonging to this cuisine
Types of healthy recipes
Basic characteristics: invigorating qi and nourishing blood, tonifying deficiency and strengthening body.
The basic materials are shark 1000g, angelica 15g, astragalus 30g, cooking wine, refined salt, pepper, onion, ginger slices and oil.
Methods: Firstly, the skin, gill and viscera of sharks were desanded and washed. Fry in a frying pan until golden brown. Then put cooking wine, pepper, onion, ginger, washed and sliced angelica and astragalus into a fish pot, add a proper amount of water, and cook until the fish is cooked and rotten, and adjust the taste.
Efficacy: benefiting qi and nourishing blood, tonifying deficiency and strengthening body.
Usage: Eat fish and soup with meals.
Usage: Suitable for patients with deficiency of both qi and blood.
Roasted shark skin with shrimp
Roasted shark skin with shrimp
Belong to gourmet
The dishes are delicious.
Involving ingredients, seafood, seafood.
raw material
300g of shark skin soaked in water, shrimp 15g, onion ginger oil 15g, salt 3g, cooking wine 12g, ginger juice 8g, monosodium glutamate 4g, onion ginger 8g, sugar 2g, broth, starch and oil.
manufacturing process
(1) Wash the developed fish skin, cut it into diamond-shaped pieces 4 cm long and 2 cm wide, and soak it in clear water.
(2) Add the broth, shredded onion and shredded ginger into the shrimp, steam thoroughly, and then filter with gauze.
(3) Blanch the fish skin with boiling water, add broth, cook the cooking wine slightly, remove and drain.
(4) Add oil to the frying spoon, stir-fry the shrimps slightly after the oil is hot, add shredded onion, soup stock, cooking wine, ginger juice, white sugar, salt and monosodium glutamate to boil, skim off the floating foam, add fish skin to simmer, turn to high heat, add water and starch to thicken, and pour in onion soy sauce to serve as a spoon.
The characteristic quality is crisp and soft, and the flavor is rich.
Braised shark Four Treasures of the Study
Features: delicious and nutritious.
Ingredients: water-made shark skin, dragon ring, fish belly, fish lips and Chinese cabbage.
Seasoning: Weidamei oyster sauce, chicken powder, vegetarian meal, sugar, refined salt and raw powder.
Making:
1. Shark skin, dragon's ring, fish belly, fish lips and Chinese cabbage are splashed with water, then salt and vegetable materials are added to the thick chicken soup, simmered to taste, and put into a container;
2. Add thick chicken soup to the pot, add Delta oyster sauce, chicken powder, vegetarian powder, white sugar and refined salt to thicken, and pour the oil on the raw materials.
Shark fish bone soup wings
Exercise:
1. Soak the first-class shark fin and peel it, then wash the sand.
2. Simmer shark's fin in soup for about 4 hours.
3. Use shark bone, tubular bone, old chicken, steak,
Boil chicken feet in water for 8 hours.
4. Add the cooked soup to the shark fin.
Baoyu fish lips
Baoyu's fish lips are tough but not hard, sour and refreshing. Authentic fish lips, shark lips, soft, thick and crisp, taste particularly pure and beautiful, and are treasures in fish food. But authentic fish lips can't be too much. Fuding folk shark skin (including white cream shark, juvenile shark, shark, sword shark, gold visit, etc. ) instead of fish lips. Take 200 grams of dried shark skin, soak it in cold water for two or three hours, pick it up, transfer it to a hot water pot for one hour, take out the scraped sand, wash it, cut it into pieces, and then soak it in cold water for later use. Then, shred fresh bamboo shoots, soak shrimps in Kamikiri section, dice pork and red meat, shred ginger, put them in a hot oil pan, fry them repeatedly, put soup twice, boil them, and add fish skin, salt, monosodium glutamate and red wine. Then add a little rice vinegar, soy sauce and pepper, add starch, mix well, slowly put it into the pot, mix well and serve. It is difficult to distinguish Baoyu Zhen and Jia in A Dream of Red Mansions from the "fish lips" dishes made of shark skin. Therefore, it is called "Baoyu Fish Lip".
Braised large skirt wings
cook
China Guangdong Cantonese cuisine.
brief introduction
It was originally a special dish of Guangzhou Dasanyuan Restaurant, which was initiated by Wu Luan, the king of chicken wings. It is made of skirt wings, hence the name.
trait
With many raw materials, complicated working procedures, crisp and smooth, and rich nutrition, it is the masterpiece of traditional Cantonese cuisine.
cook
Soaked wings:
(1) Trim the wings (about 1cm), first soak them in clear water, then bake them with boiling water, then take them out and scrape them gently (be careful not to scratch them), then wash them first;
(2) Support the wings with bamboo poles, put them into a casserole, add clean water, rinse with clean water, continue to remove sand, and remove wing bones and sandwich ribs;
(3) Hold the wings with bamboo poles, put them into a earthen pot, add water into the pot, change the water and put them into the pot, and repeat for many times until the smell of ash is removed. Avoid using hardware cookers when soaking the wings, or the wings will turn black.
Braised chicken wings:
Put the chicken wings into the pot with bamboo poles, then add ginger slices, ginger wine and water with clear water. , and flow the wings several times; Then, remove the head and tail of the onion and stir-fry until fragrant. Add the soup (the soup is soaked in the wings) and simmer the wings thoroughly. Pick it up and drain it. When rolling the wings to simmer, gently press the wings with tiles to prevent them from coming out of the water, rolling away or not simmering.
Braised chicken wings
First, break the cooked wings, arrange them at both ends with bamboo poles, and clamp them (Toma Evelle is at the bottom, the second wing is at the side, and the tail is hooked on the surface); Roll old chicken, drumsticks, chicken feet, pork hands, lean meat, etc. ; Put the bamboo pole on the earthen pot, add the old chicken, chicken feet, pig hands and chicken wings in turn, put the lean meat and chicken oil on the wing surface, then add the soup (whichever is soaked on the wing surface), and simmer slowly with low fire until the wings are sticky.
Upper wing
After the chicken wings are stewed, remove the old chicken, chicken feet, pig hands, lean meat and chicken oil. Take out the wings, put them into an extra-large oval silver soup plate, loosen the shape, absorb water with a clean white towel, then simmer lard with strong fire, cook wine, and add the original soup, top soup, ham juice, refined salt, monosodium glutamate and pepper. Until it scrolls slightly, use. Stir-fry silver needles (mung bean sprouts) in two small plates, sprinkle with shredded ham on the surface and serve with skirt wings.