How to soak dried shark fin, how to soak dried shark fin?

First, the shark fin is soaked in cold water for 1 whole night, according to its size to master the time of soaking, generally small shark fin, soaked to the next morning can be taken out, large shark fin time is slightly 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 rice cooker, and put in the large shark fins that are difficult to burn first.

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.

With the continuous improvement of people's awareness of health care in modern society, many people will choose some health care products that have a better nourishing effect on the human body. For example, dried shark fin is a well-known health care product with a relatively obvious nourishing effect on the human body, but before making dried shark fin, it needs to be soaked correctly to fully bring out the nutritional value of shark fin. The following introduces the soaking method and practice of dried shark fin.

Shark fin is edible because shark fins contain a vermicelli-like tendon that contains about 80% protein, fat, sugar, and other minerals. Shark fin is a valuable cooking ingredient, but its nutritional value is not very high, because the protein contained in shark fin lacks an essential amino acid (tryptophan), which is an incomplete protein.

Soaking of dried shark fins.

To make shark fin, it can be said that the hair is relatively the most critical, and this step is related to the yield of shark fin and the fullness of the fin needle. There are many types of shark fins, there are nearly 20 kinds, but most of my friends' shark fins are "spring slices" that can only be made into loose fins. So today, I will hand over the method of spreading wings to you, and interested friends can try to do it.

Method 1. 1. Soak the shark fin in cold water for about 2 hours and cut off the excess fins.

2. Boil the water in a large pot or stainless steel bucket (do not use an iron pot or copper pot, otherwise the shark fin will produce yellow spots), add the shark fin pot just soaked for 4 hours, scoop it up, put it in a bamboo basket, try to make the shark fin flat, and flush cold water.

3. Break up the shark fins, wash off the excess fin meat, and then rinse under the tap for 30 minutes before scooping up.

4. Put the wings in boiling water and boil for two hours, until soft.

5. Pour the wings into the bamboo basket and rinse, and at the same time remove the fine sand in the wings.

6. Boil the water in a pot and pour in the shark fin to make the shark fin boil twice.

7. Boil water in a pot, add a little ginger ale at the same time, pour in shark fin, bring to a boil and take out.

8. Boil water in a pot, pour the shark fin in, boil it again, turn off the heat, and the shark fin is completed.

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

Method three. Soak the shark fin in clean water for about 5 hours, boil half a pot of water and boil water, put the shark fin into the pot and boil together to dispel the fishy smell, boil for about 20 minutes, then turn off 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 it for 3 hours, and then repeat the above (pot-) process once or twice until the shark fin is enough, change the water and soak it for 3 hours, that is, it is ready for later use (boil together with ginger, green onion or lemon to dispel the fishy smell in the last pot). If the shark fin is thin, the water time can be shortened to half an hour.

Ingredients: pot, shark fin, water, shark fin, green onion, ginger, basin, steamer.

Here's how to soak dried shark fins:

1. Take a clean oil-free pot, put in shark fin and water (the water is not 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. Take another clean pot, add shark fin and enough water, bring to a boil over high heat, turn to low heat and cover the lid and cook for 4 hours, turn off the heat and cool.

3. Take out the cooled shark fin, soak it in water to remove the gum and sediment in the shark fin, and rinse it again.

4. Add 2 liters of water, shark fin, 10g green onion and 10g ginger to the pot, cover the lid and cook for 5 hours on low heat, turn off the heat.

5. 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.

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

7. 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.

When the hour time is up, turn off the heat to cool, take out the shark fin, soak it in clean water and wash it again, and then take out the shark fin to complete, as shown in the figure below.

1. Soak the shark fin in water for about 5 hours.

2. Use a rice cooker to boil half a pot of water, and put the shark fin and a lemon or orange into the pot to boil together to dispel the fishy smell.

3. After boiling for about 20 minutes, turn on the heat, turn on the heat preservation system, let the shark fin in the rice cooker for about three hours, and then change to water and soak for two hours, that is, it is ready for use.

4. If the shark fin is thin, the water time can be shortened to half an hour.

5. The main procedures of soaking dried shark fin are: soaking, boiling, and simmering, according to the thickness of different shark fins, the old and tender and the differences in the fins, the methods, times and heat are also different.

Summary. 1. Soaking: First, soak the shark fin in water for 24 hours, then put it in a pot to boil and pour it into a basin to cool thoroughly; 2. After soaking, push the surface of the fish skin sand with your hands to see if you can push the sand of the fish skin.

Pay special attention to the heat of boiling shark fin should not be too large, because the texture of shark fin is difficult to feel from the eyes, and the heat is too big, the sand of shark fin will penetrate into the shark fin, and the shark fin will fail); 3. Slowly push off the surface of the shark fin by hand to expose the smooth skin and wrap the shark fin tightly; Fourth, put the shark fin in the casserole with a bamboo curtain to prevent the shark fin from falling out of shape, add broth, cooking wine, green onion and ginger on the drawer and steam for three hours, cool thoroughly! Fourth, peel off the fish skin to find the fin needle with your fingers, or bite with your teeth, there is toughness, no hardness, if it is hard, you need to add broth and the above processing methods to continue steaming to meet the above requirements.

Soak the shark fin in clean water for about 5 hours, boil the shark fin in a rice cooker for about 3 hours, then soak the shark fin with a lemon or orange into the pot to dispel the fishy smell, roll for about 20 minutes to stop the ignition, then turn on the heat preservation system, let the shark fin in the rice cooker for about 3 hours, and then change the water and soak it for 2 hours. If the shark fin is thin, the water time can be shortened to half an hour.

Hello: How to remove the sand flakes of dried shark fin.

1. Soaking: First, soak the shark fin in water for 24 hours, then put it in a pot to boil and pour it into a basin to cool thoroughly; 2. After soaking, push the surface of the fish skin sand with your hands to see if you can push the sand of the fish skin to the hail rock. Pay special attention to the heat of boiling shark fin should not be too large, because the texture of shark fin is difficult to feel from the eyes, and the heat is too big, the sand of shark fin will penetrate into the shark fin, and the shark fin will fail); 3. Slowly push off the surface of the shark fin by hand to expose the smooth skin and wrap the shark fin tightly; Fourth, put the shark fin that has retreated from the sand in the casserole, clamp each piece of shark fin with a bamboo curtain to prevent the shark fin from being scattered, add broth, cooking wine, green onion and ginger to steam for three hours, and cool through!

Fourth, peel off the fish skin to find the fin needle with your fingers, or bite with your teeth, tough, no hardness, if it is hard, it is necessary to add broth and the above processing methods to continue steaming to meet the above requirements.

How to get shark fin out of meat.

This requires professionals to operate with professional equipment.

After removing the sand skin, how to separate the meat and fin.

This requires professionals to operate with professional equipment.

How to do it at home.

Just separate it with a knife at home.

How to separate with a knife.

Just separate the meat from the shark fin.