The method of soaking shark fin, the method of soaking shark fin

Shark fin soaking method.

The process of soaking shark fin is to first cut off about 3 mm of the fin tail with scissors, then soak it in water for 6 hours, and then boil it in boiling water until the fin skin can be washed to a certain degree. Pour the shark fin and the raw water into a basin and soak it with a knife when the water is cold enough to be used. Then boil the shark fin again with boiling water until it can be deboned, and then scoop up the shark fin and soak it in clean water.

Then remove the soft and hard bones of the shark fin, and the skin and stinky meat of the fin feet. Shark fin is then rolled with boiling water, then fished out of the basin to cool it, soaked in water, the next morning the shark fin is rolled over with boiling water, then cold, then soaked in water, then rolled at night, then bleached, then soaked, in the whole process of soaking shark fin must take 2-3 days of work, so that the shark fin itself can be enough water and to remove the smell.

At the end, when the shark fin is to be stewed, it must also go through a fishing and suing, that is, the fin is rolled over with boiling water and called fishing, and then a small amount of boiling water is added, adding Shaoxing wine, soy sauce, ginger, green onion and shark fin to roll together and call su.

With the modern society, everyone's concept of health care has continued to improve, so there are many people who will choose some health care products that have a better effect on the actual effect of body nourishment and health. For example, dried shark fin is a health care product that everyone knows that the actual effect of nourishing and maintaining health on the body is relatively significant, but before making dried shark fin, it needs to be properly soaked to make the nutrients of dried abalone completely revealed. The following is a detailed introduction to the soaking method and method of dried shark fin.

Dried abalone is often taken because the fins of the great white shark have a fan-like wing tendon that contains about 80% protein, as well as body fat, glycogen and other minerals. Dried abalone is a valuable cooking ingredient, but it is not very nutritious, because the protein contained in dried abalone lacks an essential carbohydrate (glutamate), which is an incomplete protein.

Soaking of dried shark fins.

To make dried abalone, it can be said that relativity is more important, and this step is related to the yield of dried abalone and the uniformity of the fin needle. There are many types of dried abalone, and there are nearly 20 kinds, but I think most of the dried abalone from my relatives is only "spring flakes" made of loose fins. So today's net editor will hand over the way of spreading wings to everyone, and those who are interested in hobbies can follow the net editor to try to do it.

Way 1. 1. Soak the dried abalone in cold water for about 2 hours and cut off the unnecessary wings.

2. Use a large pot or stainless steel soup bucket to bring to a boil (do not use a wok or copper hot pot, otherwise the dried abalone will cause yellow spots), add the dried abalone that has just been soaked in the pot for 4 hours, take it out, put it in a bamboo basket, make the dried abalone as straight as possible, and rinse in cold water.

3. Sprinkle the dried abalone, wash off the unnecessary fin meat, and then rinse it in the tap for 30 minutes before removing it.

4. Put the wings into boiling water and boil for two hours, until soft is the standard.

5. Pour the wings into the bamboo basket and soak them, and then go to the mud and sand in the wings.

6. Boil water in a pot and pour the dried abalone into it, so that the dried abalone is boiled in the pot twice.

7. Boil water in a pot, add a small amount of ginger water wine, pour in the dried abalone, bring to a boil and remove.

8. Boil water in a pot, pour the dried abalone, boil the water again, turn off the heat, and the dried abalone will rise.

Way two. Soak the dried abalone in cold water for about five hours, boil half a pot of boiling water in a rice cooker, put the dried abalone with a lime or orange into the pot to dispel the fishy smell, boil for about 20 minutes, then reduce the heat, turn on the heat insulation, let the dried abalone in the rice cooker for about three hours, and then change the soaked water for two hours, that is, it can be reserved. If the dried abalone is fine, the water time can be reduced to 30 minutes.

Way three. Soak the dried abalone in cold water for about five hours, boil half a pot of boiling water in tap water, put the dried abalone into the pot and boil together to get rid of the fishy smell, boil for about 20 minutes and then turn off the fire, can not open the lid, let the dried abalone in the pot until the water is frozen, then change the soaked water for three hours, and then repeat the whole process (pot - ) once or twice, until the dry abalone is enough, change the soaked water for three hours, that is, it can be reserved (in the last pot with ginger, green onion or lime to boil together to dispel the fishy smell). Such as dried abalone is fine, water.

Soak in cold water overnight, clean up, and cook in a rice cooker for an hour and a half.

1. Soak the shark fin in cold water for 1 whole night, and grasp the soaking time according to its size. When you pinch the shark fin by hand and feel that it is a little soft, you can take it out.

2. Use a knife to scrape off the whitish layer on the surface, which is really to remove sand. Use scissors to cut off the remaining flesh from the part where the fins connect to the fish's body.

3. Bring the water to a boil in a rice cooker, first put in the larger shark fins that are difficult to burn, and later, put in the smaller shark fins, cover them, and cook for about 1 and a half hours. Wait until the shark fin is separated, remove it and remove the cartilage from the fin with your hands. At this point, the shark fin is ready.

Shark fin is the filamentous cartilage in the shark fin, which is a kind of seafood treasure processed from the shark's fin, mainly produced in Guangdong, Fujian, Taiwan, Zhejiang, Shandong and other provinces along the coast of China and the islands of the South China Sea. Shark fin is edible because shark fins contain a vermicelli-like tendon that contains about 80% protein, fat, sugar, and other minerals.

1. First of all, take a clean oil-free pot, put in shark fin and water (the water can be submerged over the shark fin), soak for 24 hours, and then drain the water. The water is changed twice during the soaking process to remove impurities and dirt from the shark fin.

2. Then, take a clean pot, add shark fin and enough water, boil over high heat, turn to low heat and cover and cook for 4 hours, turn off the heat and cool. Before cooking, the shark fin should be rinsed with running water to remove the lime smell and swell again.

3. Then, take out the cooled shark fin, soak it in water to remove the gum and sediment in the shark fin, and rinse it again. Add 2 liters of water, shark fin, 10g green onion and 10g ginger to the pot, cover and cook for 5 hours on low heat, turn off the heat.

3. Then, take out the shark fin and clean it again, remove all the debris outside the fin needle, drain the water, and the shark fin has become filamentous. Then add an appropriate amount of water, green onions, ginger, a little white wine, and shark fin to the pot, after boiling over high heat, take out the shark fin, then replace the water in the cooking pot with light salted water, put in the shark fin and boil over high heat again, you can season at will (the shark fin boiled in light salted water will shrink slightly).

4. Then, spread a drawer cloth or lotus leaf in the steamer, then put shark fin on the drawer cloth, and put the steamer into the steamer, and steam it over medium heat until the fin needle can be broken with a fingernail.

5. Finally, take another pot, add shark fin and enough water, turn to low heat and continue to cook for 1 hour, turn off the heat and cover the pot until it cools.

Here's how1Soak the shark fin in cold water for about 2 hours, cut off the excess fin heads, and boil the water in a stainless steel bucket. 2.

Break up the shark fin and wash off the excess fin. 3.Rinse under the tap for another 30 minutes and scoop up.

Put the shark fin in boiling water and cook for another 2 hours until soft. 4.Rinse the shark fin in a bamboo basket while removing the fine sand from the fin.

5.Boil the water in a pot, pour the shark fin, boil the water again, add a little ginger ale, pour the shark fin, boil it again and turn off the heat.

Dry golden hook wings.

Change the water every 8 hours every day and soak it for 3 days.

After soaking the shark fin, wrap it in a bamboo roll wrapped in sushi and put it in a steamer with boiling water for about 25 minutes.

Steamed shark fins.

Use a toothpick to peel the shark fin from the bones and warp.

Shark fin is the filamentous cartilage in the shark's fin, and it is a seafood treasure made from the shark's fin. China has been eating shark fin since the Ming Dynasty. As soon as this item was introduced to the food market, it was immediately regarded as a treasure and caused a strong resonance.

Various books have introduced the selection and cooking of shark fin. In "The Words of the Golden Vase Plum", shark fin is evaluated as "a delicacy" and "an excellent meal"; The "Compendium of Materia Medica" records: "(Mackerel) has a hyena on its back, wings under its abdomen, and the taste is fat, and the southerners cherish it."

In the Qing Dynasty, shark fin was generally shown in high-end banquets, resulting in the saying that "no wings are not a feast".

Shark fin has been considered one of the most nutritious foods since ancient times, so shark fin** is naturally higher. Nowadays, people are happy to make it the best gift. The following is an introduction to the practice of shark fin, three homely practices of shark fin:

Snowflake shark fin |

Ingredients: 200 grams of shark fin, 8 egg whites, 120 grams of chicken breast, 20 grams of minced ham, 1 tablespoon of salt, 4 tablespoons of monosodium glutamate, 2 tablespoons of milk, 1 tablespoon of cooking wine, 2 tablespoons of water starch.

Method] 1. Put the shark fin into cold water and slowly boil it over low heat, remove it and rinse it with cold water to remove the fishy smell, buckle it into the steaming bowl and add 2 spoons of cooking wine, 5 grams of green onions, 1 spoon of salt, 1 spoon of chicken broth, and take out the water and drain the water after steaming it with a strong fire.

2. Chop the chicken breast into minced chicken, take a hemp bowl and put it in a hemp bowl, add seasonings (1)-(5) and mix well.

3. Take a large bowl and put the egg whites into a bubble-like paste (whichever can hold the chopsticks in the middle), then pour in the chicken seasoning and stir slightly.

4. Heat the pot, first slide it with a clear oil brush, leave two tablespoons of oil at the bottom of the pot, then pour in the egg batter and shark fin, stir-fry over medium heat, pour a little chicken fat, gently drag it into the plate, and remove the minced ham on top of it.

How do you soak shark fin?

The most important thing to make shark fin is how to soak it quickly and make it well. When cooking shark fin, people do not value its taste, but are satisfied with its soft, smooth and soft texture. For general soaking, first separate the size of the shark fin, the old and the tender, and soak it separately, and avoid using iron utensils, so as to avoid yellow spots on the wings.

When soaking, first put the shark fin into a pot of water and boil for 1 hour, remove it and put it in a basin or bucket, add boiling water to soak for a few hours, and when the water temperature is reduced to not be hot, remove the sand on the fin surface, cut off the fin roots and wash it.

Then separate the soft and hard wings, put them in two bamboo baskets respectively, press them tightly with a lid (because this auspicious can avoid breaking the shark fins when the water boils), put them in a pot and then boil them over a fire, and then use a simmer to cook, the soft wings need to be boiled for about 5 hours, and the hard ones need about 7 hours. After cooking thoroughly, pour it into a basin (or bucket) to cool to remove the bones and remove the rotten meat. Then soak the shark fin in water for 1 day, change the water 2 times to promote its soaking and remove the fishy smell, and then simmer it in hot water for 4 hours to make the shark fin soft and shrink, and after the internal fishy smell is removed, then put it into clean water to soak for a few hours to use.

When soaking shark fin, you must pay attention to the following points: 1. When soaking shark fin, you must change the water frequently 2. Do not use iron and copper pots when soaking shark fin, otherwise there will be a chemical reaction. If there are black and yellow spots, it is best to use stainless steel utensils 3. Alkali, salt, and oil will melt the skin of shark fins, so do not let shark fins come into contact with these three substances 4. Shark fins should be rinsed with clean water constantly, which can remove sand particles and fishy smell, and can also make shark fins swell again 5. Be sure to use low heat when boiling, as the fire is easy to damage the surface of shark fin and mix sand in.

There is a sand fin on the market**, which is a kind of shark fin that has been processed and cleared of sand. This kind of shark fin soaking procedure is simple, the thick and long old wings can be boiled and simmered for about 4 hours, the thin and short and tender ones can be boiled and simmered for about 2 hours, and then soaked in water for about 2 hours.

Shark fin soaking method.

Method 1: Soak the shark fin in clean water for about 5 hours, boil the shark fin in a rice cooker for half a boil, put the shark fin with a lemon or orange into the pot to dispel the fishy smell, boil for about 20 minutes, then reduce the fire, turn on the heat to keep warm, let the shark fin soak in the rice cooker for about 3 hours, then change to water and soak for 2 hours, that is, it can be set aside. If the shark fin is thin, the immersion time can be shortened to half an hour.

Method 2: Soak the shark fin in clean water for about 5 hours, boil half of the water in a water pot, put the shark fin into the pot and boil together to dispel the fishy smell, boil for about 20 minutes, then reduce the fire, do not lift the lid, let the shark fin in the pot until the water is frozen, then change the water and soak for 3 hours, and repeat the above process once or twice until the shark fin is soaked.

Put the dried shark fin into cold water and soak it for about two hours, then take it out to remove the excess fin head, then prepare a small pot, add water, put the soaked shark fin into the pot and cook for about four hours, then take out the boiled shark fin, break it up after cold water, flatten, remove the excess fin meat, and then put it under the faucet to rinse for half an hour.

How do you soak fish bones? If you don't know how to soak shark fin, you can search for it so that you can know what the method of soaking shark fin is.

First, the shark fin is soaked in cold water for 1 whole night, according to its size to grasp the time of soaking, generally small shark fin, soaked to the next morning can be taken out, large shark fin time is a little longer.

Second, when you feel a little soft when you pinch the shark fin, you can take it out, and scrape off the whitish layer on the surface with a knife, which is really to remove sand.

3. Use scissors to cut off the remaining meat of the part where the fins are connected to the fish's body, boil the water in a pot with a rice shed, and first put in the large and more difficult to burn the shark's fin.

4. Later, add the smaller shark fins, cover them, and cook for about 1 and a half hours.

5. Wait until the shark fin is separated, take it out and remove the cartilage in the shark fin by hand, and the shark fin is ready.