How do you cook frozen shark fin meat?

One: The simplest way to make shark fin.

Ingredients: ginger, green onions, scallops.

Ham, chicken fat, sugar, salt, starch.

If you are a dried shark fin, first soak it in cold water, soak it in water for 30 or 48 hours (change the water in the morning and evening), cut the ham into shreds and heat it slightly and put it aside for later use, then put the shark fin into boiling water with green onion and ginger and blanch it for two minutes, remove it, add the consommé and scallop soup, boil it over fire, add chicken fat, sugar, salt, and simmer for 2 3 minutes to make it flavorful, then remove it and put it on a flat plate; Add a small amount of water starch to the shark fin soup in the pot.

Harvest thick juice. At this time, pour the soup over the shark fin, sprinkle with shredded ham, and it is ready.

Two: Casserole shark fin Method 1.

500 grams of shark fin, 25 grams of ham, and slices of magnolia.

20 grams, 20 grams of shiitake mushrooms, 15 grams of rape heart, 1000 grams of chicken broth, 150 grams of clear soup.

1.Slice ham and magnolia slices, and tear small pieces of shiitake mushrooms.

2.Put the shark fin in cold water and bring to a boil over low heat, and put it in a bowl.

3.When the oil in the casserole is 8 hot, add shredded green onions and minced ginger, then put chicken broth and seasonings, pour it into a bowl containing shark fin after boiling, and steam it over a high fire until 8 percent is rotten. 4.

Choke the pot with shredded green onions and minced ginger, put the broth, seasonings and shark fin, pour it into the casserole after boiling, move to a slight heat for 20 minutes, and put it on the rape heart.

Three: Casserole shark fin Method 2 [Features] The wings are soft and rotten, and the soup is delicious and nutritious.

Ingredients: Kilograms of processed shark fin. Seasoning: 50 grams of green onion and ginger oil, 5 grams of chicken fat, 10 grams of salt, hairy ginger water.

10 grams, cooking wine.

15 grams, monosodium glutamate.

8 grams, 1 kg of milk broth.

1: Steam the shark fin in the basket drawer, drain the juice and put it in a casserole.

2) Heat the green onion and ginger oil on a stir-fry spoon, cook in cooking wine, add milk broth, ginger water, salt and monosodium glutamate, pour into a clay pot after boiling, simmer for 20 minutes over low heat, pour in chicken fat.

Four: Osmanthus shark fin [Features] The color is yellow and white, soft and fresh, the taste is fragrant, light and refreshing.

Ingredients: 150 grams of shark fin needle, egg yolk.

150 grams, 30 grams of minced ham. Seasoning 50 grams of oil, 10 grams of cooking wine, 2 grams of salt, 2 grams of monosodium glutamate, 25 grams of green onion and ginger oil, appropriate amount of ginger water.

1: Put the shark fin into a pot of boiling water, add an appropriate amount of alkali to boil, then use boiling water twice to remove the fishy and alkaline smell, remove it and put it in a bowl.

2: Add egg yolk, salted ginger water, cooking wine, monosodium glutamate to the shark fin bowl and stir well with chopsticks.

3: Heat the shark fin and egg yolk over medium heat, stir with a spoon and stir until loose.

4) Add the green onion and ginger oil to the stir-fry, place on a plate and sprinkle with minced ham.

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Main ingredients: shark fin, chicken broth, salt, shredded ham, ginger ale, pepper, starch.

1. Soak the shark fin in cool water.

2. Bring cold water to a boil, add the soaked wings and cook for 20 minutes.

3. After boiling, let it cool, wash the wings; Tear.

4. After boiling twice, let it cool, and put lemon in the last time to cook together.

5. Boil for 20 minutes.

6. Hang the chicken broth in advance.

7. Pour the wings into the chicken broth and bring to a boil, and cook for 1 hour. Thicken with salt and starch before cooking. Put pepper.

8. Put the shredded ham on a plate and match the color.

9. Put it in the cup, and the finished product is drawn.

1. Shark fin should first be soaked in cold water and soaked in water for 30 or 48 hours (change the water in the morning and evening).

2. Cut the fire preparation leg into shreds and heat it slightly and set it aside for later use.

3. Then blanch the shark fin in boiling water with green onion and ginger for two minutes, and then add the consommé and scallop soup.

4. Bring to a boil over heat, add chicken fat, sugar, salt, and simmer for a few minutes to make it flavorful, then remove it and put it on a flat plate.

5. 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 soup on top of Kaiwei's shark fin and sprinkle it with shredded ham, and it is ready.

1. Thaw the freshly frozen shark fin first and soak it in warm water for half an hour.

2. 300 grams of shark fin. 50 grams of chicken breast, 25 grams of winter bamboo shoots, 25 grams of mushrooms, 25 grams of cooked ham. 15 grams of green onion and ginger, 20 grams of cooking wine, 3 grams of salt, 2 grams of pepper, 25 grams of lard, 15 grams of egg white, 20 grams of dried bean flour, 250 grams of chicken broth, 25 grams of clear oil, 10 grams of chicken fat, and grams of monosodium glutamate.

3. Wash the shark fin twice with water, then soak it in cold water, drain it, and wrap it in gauze.

4. Filter the water on the chicken skeleton, remove the blood bubbles, put it at the bottom of the pot, then put the shark fin bun, add green onions, ginger, cooking wine, chicken broth, boil on the heat to remove the foam, turn to low heat and simmer until the shark fin is soft and rotten.

5. Remove the tendons from the chicken breast and cut it into thin strips. Cut the bamboo shoots, mushrooms, and cooked ham into shreds, and drain the mushrooms and bamboo shoots. Shredded chicken mix with cooking wine, pepper and salt, and starch with egg white bean flour. Li Yu.

6. Heat the lard in the wok, the chicken is silky and cooked, the mushrooms, bamboo shoots, and cooked ham are fried, stir-fry slightly, add a little chicken broth, refined salt, cooking wine, and pepper to stir evenly, remove the soup, and put the banquet plum into the plate as the bottom.

7. Remove the simmered and soft shark fin bun and untie the gauze.

8. Heat the oil in the wok, put the green onion and ginger to fry the fragrance, drain the original juice of the simmered shark fin into the pot, remove the green onion and ginger, put the shark fin into the pot for seasoning, and wait for the flavor to be scooped up and neatly placed on the three wires. The original juice in the pot is hooked into a second-rate thick juice with soybean flour, add a little chicken fat and monosodium glutamate, and pour it on the shark fin.

Defrost first and soak in warm water for half an hour.

Prepare some ingredients, such as scallops, ham, green onions, ginger and garlic, sugar, starch, etc., take out the shark fin to thaw, and soak it in cold water for 30 to 48 hours, during which you need to change the water once in the morning and evening. Blanch the shark fin in hot water, then add scallops and consommé to boil, and finally pour in the condiments to remove from the pot, drizzle with thickening and garnish with shredded ham.

Before cooking shark fin, prepare some ingredients, such as dried scallops, fire chaxu legs, and some condiments such as green onions, ginger, garlic, sugar, starch, and salt. Soak the frozen shark fin loose state in cold water in advance, so that the shark fin can be thawed slowly, soak the shark fin with clean water for 30 48 hours, and need to change the water every morning and evening.

Cut the ham, green onions, ginger and garlic and other ingredients for later use, boil water in a hot pot, add shredded ginger after the hot water boils, and then put the shark fin in and blanch it again. Heat the pan and add the broth and scallops, then pour in the shark fin and bring to a boil over low heat.

Add sugar, salt, oil and other seasonings to the pot and simmer for 2 to 3 minutes to get out of the pot, mix the shark fin soup in the pot with starch to make thickening, pour it on top of the shark fin, and finally sprinkle the shredded ham to cook. It is best not to use other ingredients with strong flavor when cooking shark fin, otherwise it is easy to cover the umami of shark fin.