Usually, when it comes to shark fin, people often associate it with high-end food and a status symbol. In fact, shark's fin is shark's fin. People take it off 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.
Shark fin is rich in collagen, and the collagen content is as high as 83%, which is 4- 10 times that of birds! Moreover, shark's fin has many functions, such as benefiting qi and appetizing, resolving phlegm and tonifying deficiency, enriching blood and kidney, tonifying lung and benefiting qi. Its medicinal value has been recognized since ancient times. In recent years, it is even more surprising to find that shark fin also has anti-cancer effect.
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. Silver bud coriander is crisp and rich in Uygur flavor. Red vinegar can clear the stomach and plays an important role in helping absorption during the whole eating process and after eating. So the most elegant way to eat shark fin is to eat it in batches. The method of mixing silver buds, coriander and red vinegar not only destroys the soup structure of shark fin, but also destroys the nutritional structure of shark fin itself.
Why do you want to add Zhejiang vinegar to shark fin?
Shark fin comes from shark fins, including dorsal fin, ventral fin and caudal fin. It is delicious and rich in protein. It has the functions of nutrition and beauty. 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. It is very popular with gourmets and becomes a sumptuous feast. And there is a saying that "no wings, no seats".
When eating shark's fin at a banquet, we can't find that many people deliberately mix all kinds of sauces into shark's fin, such as Zhejiang vinegar, mustard, brandy and even Chili sauce, so that the best shark's fin can be tasted slowly, regardless of pus and blood. This diet is not a model, I beg to differ. Although everyone has different tastes, it is understandable how to eat. But I think, unless the chef's cooking is not good enough, the production level is not ideal enough, the cooking is not soft enough, and the wings are hard and refreshing, because the fishy gray smell has not been removed and it is difficult to swallow, otherwise it is not unreasonable to add Zhejiang vinegar and other things to remove the fishy gray smell, otherwise it is not flattering.
However, it should be noted that the shark fin itself is tasteless, and it can be delicious only if the chef cooks the shark fin with carefully cooked soup until it is soft and tender. If you mix Zhejiang vinegar casually, even the best soup will lose its taste! If the cooking principle is destroyed, shark's fin will have no taste.
It is true that shark fin and Zhejiang vinegar are the best partners. It is precisely because Zhejiang vinegar not only eliminates the fishy smell and gray smell, but also helps digestion and enhances the freshness of food. However, it is best to eat a teaspoon of vinegar after eating shark's fin, so as to play an effective role. It is precisely because Zhejiang vinegar, after being imported, can remove the bad smell in the mouth, so as to taste the real taste when tasting a food.
The simpler things are, the harder it is to become classics. 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.
Shark's fin fishing for rice, a famous dish produced during Hong Kong's economic take-off in the 1970s and 1980s, still feels like a nouveau riche. The rice that can be used to catch expensive shark fins every day shows the wealth and heroism at that time. A dish can be handed down in innovative dishes like passing clouds, not only because of its rich flavor, but also because which dish can replace shark's fin to make rice and bring you spiritual, oral and face satisfaction?
Nowadays, middle and high-end restaurants will be laughed at without shark fin, and the fishing wings are also very different. "Shark's fin for rice" has long been a household name in Beijing and Shanghai. It takes courage to dare to use such a dish name as the name of the restaurant.
The feeling of the nouveau riche who makes a living with shark's fin seems a little far from the taste. Walking into the "shark fin fishing for rice" located on the first floor of Maliang Building in Beijing, the house is antique, but full of modernity. The traditional red color dilutes the color of the restaurant under the light, which makes people feel the unusual style of blending tradition and modernity. All the decorations only depict the silence of the past, but the elegance lost by modern fashion. The taste of blending from ancient times to modern times is the result of designers' efforts. Of course, the artistic conception created by abandoning complexity and simplifying is not something that ordinary Baochiyan restaurant can express.
More and more high-end Chinese restaurants take shark's fin fishing as a signboard, but if you dare to take "shark's fin fishing" as the name of the restaurant, you must be very sure of this dish, so you don't have to delve into the selection of production technology and raw materials. Knowing how to taste this dish is the taste of the eater. Don't rush to cook a meal, try the shark's fin first. Although eating shark fin is more important than tasting soup, shark fin itself is by no means unimportant. Soup is rich and long lyrical music in the mouth, gently ups and downs. The needle that chews shark fin between the lips and teeth, like a jumping note, slides gently and elastically between the teeth. If you like light taste, you can add a little red but not too sour "red Zhejiang vinegar", which is refreshing and not greasy, and you can have both. Finally, there is enough soup left to make a meal, which is enough satisfaction. Tasting rhythmically in different ways is the art of tasting.
The dishes of "shark's fin fishing rice" are very consistent with its decoration style, and the whole is simple and unified, but the dishes are not complicated, but they are the classics left over by the taste buds of diners. Therefore, ordering food at "shark's fin fishing rice" is a matter that does not require much thought. Almost every dish is delicious, just pick what you like.
It has long been a "shark's fin fishing for rice", which has faded away from the glitz of the nouveau riche period in Hong Kong, but it has unearthed a ray of essence from the meridians of history, and combined with its own diet concept, it has deduced the top modern classic food, but the classic taste brought by that simple philosophy can be seen everywhere.
When it comes to shark fin, what comes to mind first? "Luxury" is probably inevitable, right? In fact, now the luxurious shark fin has become more and more approachable, and it is no longer an unattainable thing to enjoy food in star-rated hotels.
Shark fin has always been a symbol of strength. High-end restaurants will put nine wings on the glass windows, tie red ribbons and put spotlights to show their strength. Hong Kong people say that "shark's fin catches rice every day", which means that life is extremely beautiful. "Shark's fin for rice" is the highest evaluation of the rich life by the citizens. Dasanyuan, one of the four time-honored brands in Guangzhou, was once known as "60 yuan Braised Braised Wings", and the price of tea was equivalent to more than 10,000 yuan in 60 yuan at that time (just liberated).
In addition to wealth, the nutrition of shark fin can not be ignored. Compendium of Materia Medica records: "The sand (shark) fish is called shark in ancient times ... it has wings under its abdomen and is extremely delicious, so it is treasured by southerners." 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's fin. This is another way. " -the essence is all in the soup, and shark fin fishing is the soup with shark fins. "Shark's fin for rice" was originally a masterpiece of Hong Kong people. It is said that when people eat shark's fin, they often pour out the juice on the plate, which is really a pity. So the chef tried to mix "Zi Zhi" with rice to eat, which led to "shark fin fishing for rice".
The origin of shark fin is very wide, but it can be simply divided into two categories: wing spread and wing spread.
The row wing is also called abalone wing, skirt wing or group wing. High-quality shark fins, such as Wuyang slice, green slice and tooth-picking wing, are selected, and some conformal methods are adopted when the wing is lifted, so that the wing needles are connected together through soft periosteum. The ribs are fan-shaped and comb-shaped, complete in shape and elegant in appearance, which is the first choice for making high-grade shark fin dishes. The scattered wings are made of thin and small shark fins, and the roots of the wing needles are separated into vermicelli. Because the name of scattered wings should not appear in festive occasions or wedding banquets, it is sometimes commensurate with raw wings in dish names. After ribs and loose ribs are well developed, they must be simmered to taste before they can be used for cooking. Generally, the wing needles of chicken wings are thicker, and the periosteum is thicker. It takes a long time to taste with special thick soup, while chicken wings can be scattered with a little soup. Because there are some differences in appearance and grade between scattered wings and row wings, there are also differences in the collocation and modeling of dishes. Below, I will give you some instructions.
Collocation and Modeling of Pai-wing Dishes
1. Configuration
Good soup, such as thick soup, thick chicken soup, clear soup, etc. You must choose to cook ribs. However, when preparing the sparerib soup, we must master the thick consistency of the sparerib soup, and the color should not be adjusted too deep, otherwise the color will be incorrect after serving. For example, to prepare soup with braised wings in safflower juice, you only need to mix 2g of saffron,100g of clear soup and 50g of thick soup. After shark's fin soup is made, it can be cooked directly with braised shark's fin. Examples of dishes include shark's fin braised in thick soup and shark's fin braised in safflower sauce. In addition to direct soup, ribs can also be matched with other raw materials, thus changing dishes more.
(1) and precious raw materials.
Ribs are very high-grade raw materials. If matched with other precious raw materials, it will better highlight the grade of dishes. For example, when the official swallow is roasted with ribs, it can make a more expensive dish-the official swallow roasted ribs.
(2) Matching with raw materials rich in umami flavor.
Crab yolk, crab meat and shredded chicken are all delicious. If cooked with ribs, it will naturally make the dishes more delicious, such as crab ribs and braised ribs with shredded chicken. However, it should be noted that the umami raw materials you choose must not have too much fishy smell. (3) Matching fresh and fragrant raw materials.
It is a novel practice to match ribs with some fragrant raw materials, such as clear water hibiscus wings and steamed lotus wings. It's best to steam this dish, otherwise it will affect the taste of the dish. For example, steaming Xiang Lian wings is to spread a fresh lotus leaf on a plate, put the braised ribs on it, cover it with a fresh lotus leaf and steam it in a cage for about 5 minutes.
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Because the shape of the fin itself is relatively complete and beautiful, we should try to keep its shape unchanged when modeling, and only need to decorate its surface or surroundings a little.
(1) Modeling with the overall shape of the row wing.
Ribs are shaped like fans, and can be made into fan bones, fairy shark's fin, magnolia bonsai wings and other modeling dishes. But the specific plate should be flexibly mastered according to its shape. For example, to make the wings of magnolia bonsai, you can choose a long waist-shaped plate, put the stewed wings on one side of the plate, put the cooked cabbage at the root of the wings as branches and leaves, and then put the cooked ham cut into diamond pieces into the stamens, which can better reflect the artistry of the dishes.
② Modeling the edges of fruits and vegetables.
Generally, the raw materials of fruits and vegetables are only placed around the ribs for edge modeling, that is to say, they only play the role of decorative ribs. Examples of dishes include green gallbladder ribs, jade noodles ribs and fresh fruit ribs. But there is one thing to note: you must not choose fruits and vegetables with different tastes, otherwise it will affect the taste of shark fin dishes.
(3) Molding the edges with velvet mud. This style is to make the velvet mud into orchids, butterflies, pipa and other shapes, and then wrap it around the ribs. Pay attention to the color matching of raw materials when modeling. For example, to make orchids, first put the velvet mud in a spoon with lard, make noodles into stamens with ham and red pepper, make green leaves with shredded rape and spinach, and also make roots with shredded mushrooms and shredded auricularia.
④ Carve raw materials with fruits and vegetables.
Carving fruits and vegetables into the shape of gourd and peacock, coupled with the natural shape of ribs, can make dishes more artistic. Peacock ribs, for example, are made into peacock tail feathers by putting stewed ribs on a plate, then carving peacock heads with green radish, steaming them in a cage until they are medium-ripe, taking them out and putting them on the edge of the plate, and finally pouring sauce on them and putting them on red and green cherries.
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Collocation and modeling of scattered wing vegetables
1. Configuration
Scattered wings are easier to taste, shape and eat than ribs, and can be matched with different soups, different precious raw materials and umami raw materials, or with other raw materials. For example, when cooking soup, only scattered wings are generally used, such as shark fin tofu soup and crab shark fin soup.
① Matching with various silk raw materials.
Although there are many raw materials that can be used to spread wings, they all require no fishy smell and odor, and generally require processing into filaments. For example, with shredded fish belly, shredded fish skin, jellyfish silk, shredded chicken, etc. We can make scattered-wing dishes, such as three-silk shark's fin, spreading wings, emperor's stew, family photos and so on.
2 with egg raw materials.
With the combination of scattered wings and eggs, dishes such as scrambled eggs with scattered wings and snowflake shark's fin can be made. Generally, this kind of dishes will be cooked by soft frying and quick frying, but the shape is not very beautiful. Of course, this can also be made up by proper embellishment. For example, when making snowflakes with scattered wings, first add soup to the pot, adjust the taste, then add egg white and scattered wings and stir well. When filling the pot, decorate it with plum blossoms carved from carrots, and the food will look more beautiful.
③ Matching rice and flour raw materials.
Because of the scattered and chaotic characteristics of the wings, the scattered wings are often mixed with rice and flour raw materials. If mixed with the scattered wings to make stuffing, they can be made into shark fin buns or shark fin dumplings. Scattered wings and noodles can be made into shark fin noodles; Scatter wings with rice to eat, and make it into shark's fin for rice.
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① Modeling with vegetarian raw materials
Loose wings and meat dishes can be molded together to make dishes with good shape and spirit, such as golden cup seafood wings, imperial pen golden wings, sliding wings, eagle money wings, stewed golden shark fins and so on. For example, to make the eagle's money wings, make the stewed wings into the shape of an eagle's body in a plate, then put the eagle's beak and claws carved from carrots (cooked) into the plate to make the eagle's shape, and carve ham and green bamboo shoots into the shape of money, then string coriander, cook and put aside, and finally pour the juice. For the golden wings of the imperial pen, we use bamboo shoots, mushrooms and ham as pens and pencil cases, and scattered wings as hair tips. Finally, we pour the sauce into the dishes.
(2) Modeling with velvet, mud and other raw materials
Using mashed raw materials to shape a winged dish means making the raw materials into a certain shape first, and then putting them on the edge of the dish. In a winged dish, mashed raw materials and wings are used to make a certain shape. For example, to make butterfly shark's fin, first use scattered wings to make butterfly body, and then use soft mud to make butterfly wings. Other similar dishes are scattered-winged chrysanthemum wings and Tibetan jade noodles.
Ingredients: abalone with shell 100g, ham, bamboo shoots, Chinese cabbage, mushrooms, broth, salt, monosodium glutamate, oil, onion and ginger.
Methods: 1. Wash abalone, blanch the original shell, insert a flower knife on the front of the meat, add clear soup, onion and ginger to the soup bowl, steam until rotten, and put the abalone shell on a plate.
2. Cut ham, bamboo shoots, Chinese cabbage and mushrooms into small elephant eye pieces and blanch them for later use.
3. Take a pot and put the soup, add abalone and seasoning, add the ingredients and simmer thoroughly, thicken the soup until it is thick, pour the bright oil, put the abalone in the original shell and pour the thickening juice. Features: fresh and mellow taste, soft and waxy abalone.
Fresh abalone Fresh abalone is a live abalone. After brushing its shell with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and clean the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberately cooking. Among them, "sauce rice" is more common when eaten raw, and it is also cooked with full charcoal, which has the best taste.
Dried abalone is a kind of dried abalone made by air drying fresh abalone, which is a very precious ingredient in seafood, among which the quality of netted abalone in Aomori Prefecture of Japan is the best. Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process is more complicated than other kinds and requires more technology.
The basic treatment methods are: 1. Soak in cold water the night before. 2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone. 3. Wash the abalone, marinate it with water, and steam it in a steamer 10 hour. 4. Add abalone, old hen, pork chop, lard and sugar into the casserole and simmer for 10 hour. (You can also steam in a steamer or rice cooker, but the casserole has the function of heat preservation, so the effect is the best. 5. Take it out after slow stewing, and add the original juice and oyster sauce to the whole slow stewing pot to taste the delicious abalone.
The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. So the smaller the number of heads, the bigger the abalone and the higher the price. When buying dried abalone, you can observe the appearance carefully, and choose the one with complete appearance, plump meat, normal shape and bright color, and the quality is better. After the dried abalone is bought home, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it doesn't get wet, it can be preserved for about six months to one year.
Frozen abalone frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. And how to make frozen abalone? First thaw it, then scrub it clean, pat it on both sides of abalone meat with a knife to make the meat naturally soft. After adding seasonings such as protein, white powder and wine, it can be fried or boiled quickly, and it tastes good. If the cooking is good, it can also be treated by stewing.
Canned abalone canned abalone is the most commonly used abalone variety. In addition to good quality, it also saves time and convenience. People can put it in their mouths or cook it after opening cans. Canned abalone will get older and older. Don't cook it for too long. It is recommended to put canned food in hot water. Pay attention to the production date when buying and eat it within the shelf life. Don't completely pour out the soup after opening the can, because if you can't finish eating it all at once, you can soak the abalone in the soup, seal it tightly and store it in cold storage to avoid the abalone meat from drying and aging and losing its original taste; But it is best not to keep it for more than 5 days.
Frozen abalone frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. And how to make frozen abalone? First thaw it, then scrub it clean, pat it on both sides of abalone meat with a knife to make the meat naturally soft. After adding seasonings such as protein, white powder and wine, it can be fried or boiled quickly, and it tastes good. If the cooking is good, it can also be treated by stewing.
Canned abalone canned abalone is the most commonly used abalone variety. In addition to good quality, it also saves time and convenience. People can put it in their mouths or cook it after opening cans. Canned abalone will get older and older. Don't cook it for too long. It is recommended to put canned food in hot water. Pay attention to the production date when buying and eat it within the shelf life. Don't completely pour out the soup after opening the can, because if you can't finish eating it all at once, you can soak the abalone in the soup, seal it tightly and store it in cold storage to avoid the abalone meat from drying and aging and losing its original taste; But it is best not to keep it for more than 5 days.
Abalone rice is cooked with fat abalone slices and fragrant rice cups. It's hard for me to imagine the taste of such high-end "clay pot rice", but it is said that it is often sold out in Singapore and Hangzhou.