How to make shark fin mooncakes? Tutorial How to make shark fin in the simplest way

How to make shark fin Shark fin should first be soaked in cold water, soaked in water for 30 or 48 hours (change the water in the morning and evening), blanch it in boiling water with green onion and ginger for two minutes, then add clear soup and scallop soup, boil over fire, add chicken fat, sugar, salt, and simmer for 2 3 minutes to make it flavorful, take it out and put it on a flat plate, and turn the shark fin in another plate; Add a small amount of water starch to the shark fin soup in the pot to make a thick juice. At this time, pour the thick method on top of the shark fin and sprinkle with minced ham.

Shark fin with green onions. Ingredients: green onions, dried shark fin, coriander, vinegar, soy sauce, salt, chicken essence Method: 1 Soak the dried shark fin, wash it and steam it for 10 minutes.

2 shallots, shredded.

3 Wash the parsley and cut into sections.

4 Tear the shark fin into strips when it cools, and remove some small hard spines as you tear them.

5 Put the shredded green onion, shark fin strips, and coriander into a clean container, add salt, vinegar, soy sauce, and chicken essence and mix well.

Ingredients: green onions, dried shark fins, coriander, vinegar, soy sauce, salt, chicken essence Method: 1 Soak the dried shark fins, wash them and steam them for 10 minutes.

2 shallots, shredded. 3 Wash the parsley and cut into sections. 4 Tear the shark fin into strips when it cools, and remove some small hard spines as you tear them.

5 Put the shredded green onion, shark fin strips, and coriander into a clean container and add salt, vinegar, and soy sauce.

Ingredients: 20 grams of shark fin, 500 grams of pork ribs, 2 tablespoons of cooking wine, appropriate amount of salt, 1 green onion, 1 piece of ginger, a little pepper.

1. Prepare the shark fin and pork ribs you need, as shown in the picture below

2. Then soak the shark fin in cold water for 24 hours in advance, as shown in the figure below

3. Pork ribs need to be blanched to remove blood foam, as shown in the figure below

4. Then put the blanched pork ribs into a bowl for later use, as shown in the figure below

5. Then put the cooking wine, green onion, ginger, pork ribs, and shark fin into the casserole, as shown in the figure below

6. After boiling on high heat, change to low heat and simmer for 1 hour, stew until the ribs are soft and rotten, then add minced green onions, as shown in the figure below

7. Finally, put it in a bowl and serve it, add pepper and salt according to personal taste, as shown in the figure below

Is it OK to have a tin cake? Just know this.

Ingredients: Coconut Water (Crydom) 600 625ml, Salt, Wing Bone Meal 60g, Tapioca Flour 500g, Egg 500g, Sugar 400g, Butter 40g, Dry Yeast 5g.

Production process: 1 Add 30ml of dry yeast to warm water, mix well, ferment and set aside. 2 Cook wingbone flour over low heat, coconut water and salt for about 5 minutes, add butter to turn off the heat, let cool and add tapioca flour and stir well.

3 Put eggs and sugar in another large bowl and beat them with a whisk until they are milky white. 4 Pour the coconut water batter and yeast water into a large pot of egg milk, and continue to beat with a whisk for 5 minutes or until mixed, and the lid of the large pot will be doubled to a larger size (about 1 hour). 5 During the fermentation period, the paste should be foamed from time to time, 3 to 4 times respectively, so that the yeast and the paste are evenly mixed.

6 Smear the baking tray with butter (no need to put the paper bottom), pour in the paste and ferment it to double the size, put it in the 200 baking oven, only use the heat for about 15-20 minutes, and turn on the fire in the last 3 minutes, mainly to bake the cake dough golden brown. Take out and cut the pieces after cooling, and the ** stripes are clearly visible to be successful.

Folk chefs teach you how to make shark fin, which is nutritious and delicious, so let's learn together.

Answer: After buying fresh shark fin, it should be soaked in light salt water for one night, and then replaced with water and soaked for another 24 hours; After washing, boil another boiling water, but instead of boiling the fins, wash the boiling water into fresh water, blanch the shark fin noodles at about 80 degrees for about 60 minutes, and then scrape off the sand and skin film on the shark fin with a knife; Then soak in water for another 5 hours. After washing, use a knife to slowly cut the position of the bone according to the shape of the bone and dig it in, and then soak it in hot water while cutting, and slowly withdraw the bone.

If you are buying fresh shark fin that has already been processed, the above steps can be omitted.

Boil a pot of boiling water, put in 5 slices of ginger and 50g of cooking wine, then put the shark fin into the boil (according to the age and tenderness of the shark fin) for 3-10 minutes, remove it and rinse it with water to remove the smell.

Wash the crab, put it in the pot, add 5 slices of ginger and 50g of cooking wine, boil the water for 1-2 minutes, remove it, break it and take out the crab meat, and set aside.

Put the broth in the pot and boil, put in the crab meat and shark fin, add the oil, monosodium glutamate, chicken essence, cooking wine, salt, taste with starch thickening, take out the pot, add pepper and minced garlic to the taste of one person.

How to make shark fin Shark fin should first be soaked in cold water, soaked in water for 30 or 48 hours (change the water in the morning and evening), blanch it in boiling water with green onion and ginger for two minutes, then add clear soup and scallop soup, boil over fire, add chicken fat, sugar, salt, and simmer for 2 3 minutes to make it flavorful, take it out and put it on a flat plate, and turn the shark fin in another plate; Add a small amount of water starch to the shark fin soup in the pot to make a thick juice. At this time, pour the thick method on top of the shark fin and sprinkle with minced ham.

Main material of materials: 600g of water hair teeth picking wings. Ingredients:

250g of net grass duck, 750g of net hen, 250g of hooves, 250g of pig's feet and feet, 250g of lean meat. Seasoning: 25g ginger juice, 150g cooking wine, 5g refined salt, 1g monosodium glutamate, 5g chicken powder, 25g corn starch, pepper 1 4g.

Method (1) 250g of clean grass duck, 750g of net hen, 250g of hooves, 250g of pig's feet and feet, 250g of lean meat, chop and add 50g of cooking wine, blanch, then rinse with cold water and put it into the soup bucket, add 6kg of boiling water, 75g of cooking wine and cover after boiling, 3kg of soup after boiling for 4 hours, 1250g practical;

2) 600g of shark fin in water, add 25g of ginger juice to blanch, then steam with 250g of thick soup, 15g of cooking wine, and 3g of chicken powder for 30 minutes until the shark fin is soft and glutinous;

3) Remove from the pot, put 1250g of thick soup, add shark fin, put 5g of refined salt, 1g of monosodium glutamate, 1g of chicken powder, boil and taste, hook thin thickener, sprinkle pepper and serve.

Operational requirements. Do not put green onions and ginger in the soup.

The water out of the pork feet should be thorough and clean, otherwise it is easy to affect the taste of the soup.

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