Does anyone know how to make shark fin in dry goods?

First of all, soak the dried shark fin in water for more than ten hours, add cooking wine and a few ginger slices to the water, in order to remove the smell. After soaking, each piece of shark fin is separated by bamboo slices, put it in a stainless steel plate, steam it in a steamer for two hours, put it in cold water to wash it twice after steaming, cut off the materials that can not be used on the side with scissors, clean it again, add ice cubes and turn it up and down, the ice cubes must not be less, and then put it in the refrigerator, store it for 24 hours, and slowly tear it open by hand, it forms a golden wire. Tear it off and set aside.

Next, let's talk about how to make shark fins after soaking.

Raw material. Kilograms of yellow meat wings, kilograms of hens, 750 grams of duck, 100 grams of cooked ham, 25 grams of dried scallops, 10 grams of refined salt, 15 grams of sugar, 25 grams of cooking wine, 10 grams of monosodium glutamate, 250 grams of green onions, 50 grams of ginger (peeled).

Method] Split the chicken and duck from the back, take out the internal organs, and wash the blood. Cut the green onion into white sections, break the ginger, take 25 grams of cooked lean ham, and cut it into fine pieces. Remove the hard tendons on the side of the scallops, wash off the sediment on the surface, put them in a small pot, add an appropriate amount of water (do not cover the scallops) and rot the stems.

Put two chopsticks at the bottom (arranged in a cross shape and tied with rope), put a layer of bamboo operator on top, put the shark fin into the bucket together with the bamboo operator, pour in water, boil on the fire, turn to low heat and cook for 2 3 minutes, and decant the water in the bucket; Then put it in clean water and boil over low heat for 2 3 minutes, and then decant the water in the bucket; Put in water for the third time, add 100 grams of green onions and 20 grams of ginger, bring to a boil, turn to low heat and cook for 4 5 minutes, decant the water to remove the fishy smell of shark fin.

Put the chicken and duck in the pot and boil thoroughly, remove it, wash the blood, and put the rest of the cooked gills on a bamboo operator, and then lay it flat on the shark fin in the bucket. Pour in kilograms of water, bring to a boil on the heat, skim off the foam, put in 150 grams of green onions, 30 grams of ginger, cover the bucket lid, first burn over high heat for 15 minutes, and then switch to low heat.

After 6 to 7 hours of shark fin, take out the chicken, duck and ham on the top, decant the soup in the bucket into the wok, and the steamed scallop soup is also decant into the wok, put the wok on the heat, add refined salt, monosodium glutamate, cooking wine, and sugar, and adjust the soup in the pot to taste. Take out the shark fin together with the bamboo operator, put it in a wok, simmer for 4 to 5 minutes, take out the shark fin, control the soup, and turn it over on the plate; Thicken the soup in the wok, pour over the shark fin and sprinkle with minced ham.

<> dried shark fin can be used to make shark fin pork rib soup, shark fin and sea cucumber soup, black chicken stewed shark fin, etc. For example, in shark fin pork rib soup, the ingredients required are 20 grams of dried shark fin, 500 grams of pork ribs, and cooking wine.

2 tablespoons, salt to taste, 1 green onion, 1 ginger, pepper.

Crumb. It is divided into the following 3 steps:

Steps.

Soak the shark fin and simmer over low heat.

Soak the shark fin in cold water for 24 hours, soak until soft and tear off, then simmer for 30 minutes, then change the water and cook for another 30 minutes.

Blanch the pork ribs and place them in a casserole.

Blanch the pork ribs, wash them and put them in a casserole, add cooking wine, green onions, ginger, pork ribs, and shark fin.

Bring to a boil over high heat and simmer over low heat.

Bring to a boil over high heat and simmer over low heat for 1 hour. Simmer until the ribs are soft and rotten, then add minced green onions, pepper and salt. end

Ingredients: shark fin, cooking oil, Sichuan pepper, shrimp, salt, monosodium glutamate, corn starch, water, green onion, ginger, garlic, hoisin sauce.

Square pants hidden method: 1. Soak the shark fin to be made into a dish for at least two hours, clean it with water after soaking, put it in a pot of cold water and cook it for about 3 minutes, add green onions, ginger and garlic to the pot;

2. Put cooking oil in the pot, then fry the peppercorns, fry the peppercorns with the fragrance of the peppercorns, throw away the peppercorns, then add the shrimp and stir-fry, and put in the hoisin sauce;

3. Put an appropriate amount of water in the pot, put the shark fin into a boil, add salt, monosodium glutamate, corn starch, and stir the ingredients in the pot;

4. Bring to a boil and remove from the pot.

Ingredients: 250g shark fin, 2800g chicken

Excipients: appropriate amount of salt, a small amount of dried longan, and a small amount of ginger.

Step 1: Start soaking the boneless shark fin one day in advance, and change the water halfway (when the weather is too hot, you can soak it in the refrigerator, preferably for about two days).

Step 2: Prepare a chicken.

Step 3: Tear the soaked shark fin by hand (next to it is dried longan).

Step 4: Boil water in a pot and put the whole chicken and a few slices of ginger together (the amount of water is best to cover the chicken, the boiling time is 30 minutes on high heat, turn to medium heat for 30 minutes, depending on the size of the chicken).

Step 5: Take out the boiled chicken and let it cool, then tear it into shreds by hand without bones.

Step 6: Pour the shredded chicken, shark fin and dried longan into the soup left over the freshly cooked chicken and simmer over medium heat for 30 minutes.

Step 7: Skim off the grease on the surface and turn to low heat and cook for 3 hours.

Step 8: Add salt to taste.

Step 9: Shark fin chicken soup is ready.

Brother, let me tell you, shark fin is one of the least nutritious things, do you know why? Shark fin is so hard, it will be soft when soaked in water for n days, and the nutrition is long gone, so it's best not to eat shark fin in the future, it's not environmentally friendly. Eating shark fin is not as nutritious as eating a pig's paw

Shark fin is a relatively expensive ingredient, but now in order to pursue a better quality of life, people often choose to buy some shark fin for cooking and eating, because we all know that shark fin has a very good tonic effect, so what are the home practices of shark fin? Many friends have asked this, and the following will recommend two kinds of shark fin home cooking.

Ginseng shark fin pot

Main cover material: ginseng (appropriate amount); Shark fin (to taste).

Method: 1. Soak the shark fin, handle it cleanly, and then wash and tear it apart.

2. Put the shark fin into the inner liner of the electric saucepan and add an appropriate amount of ginseng.

3. Mix in an appropriate amount of boiling water; (Boiling water is poured in to preserve its freshness).

4. Cover the pot, Lu Shuhuai wiped the inside and outside of the electric cooker, put it in the electric cooker, pressed the high-grade button, and let it simmer slowly.

5. You can add rock sugar or no rock sugar according to your personal taste, and you can eat it after about two hours of stewing.

Efficacy: Eating ginseng and shark fin pot can replenish qi and blood, nourish beauty and delay aging.

Fish maw cordyceps flower shark fin soup

Ingredients: Prepare three fish maws; two shark fins; 20 grams of cordyceps flowers; Half a pound of pork bones.

Excipients: 3 slices of ginger.

Method: 1. Prepare the above ingredients to ensure high quality.

2. Small shark fins, fish maw cordyceps flowers slightly soaked and rinsed to remove dust. Cordyceps flowers remove impurities from the roots.

3. Add 2500ml of water to 12 bowls of cleaned cordyceps flowers, small shark fins, fish maw, pork bones, and ginger slices.

4. Put all ingredients in a soup pot and bring to a boil over high heat, and beat off the floating foam before boiling. This way the soup will be clearer.

5. Turn on the high heat for about a quarter of an hour and change to a low heat for 2 hours.

6. Good fish maw soup will not rot, so the time must be controlled. It can't be too short.

7. The fish maw should be thick, and the fish maw used for ordinary soup does not need to be soaked overnight, but only slightly soaked, so that it is easy to clean the dust attached to the colloid.

Efficacy: Fish maw Cordyceps flower shark fin soup is very beneficial to improving physical fitness because the human body supplements a large amount of protein, gum, phosphorus and calcium, and can also be used regularly to beautify and nourish the skin.

The above two kinds of shark fin home cooking is very worthy of making and tasting, not only the method is relatively simple, but also the nutritional value is extremely rich in early friends, if there are conditions, you can eat often, not only can you feel the delicacy, but also can provide a very strong guarantee for health, of course, when making these two kinds of shark fin home recipes, you must pay attention to the selection of materials.

1. Shark fin stewed with meat and bones.

Ingredients: 250g of shark fin needle. Ingredients:

1000g hen, 500g meat bones, 250g lean meat, 200g wing bones. Seasoning: 25g green onion, 25g ginger, 20g ginger juice, 25g cooking wine, 2g refined salt, 1g monosodium glutamate, 1g chicken broth powder, pepper.

Method: Add 20g of ginger juice and 5g of cooking wine to blanch shark fin needles; 1000g of hens, 500g of meat bones, 250g of lean meat, 200g of wing bones are blanched and washed, put in a soup pot, add 4000g of water, 20g of cooking wine, 25g of green onions, 25g of ginger, boil and cover, cook for 3 hours, get 2500g of milk, practical 50g; Pour 750g of milk soup into a clay pot, drain the shark fin and put the juice in, add 2g of refined salt, 1g of monosodium glutamate, 1g of chicken powder to boil, sprinkle pepper and serve.

2. Shark fin stewed with conpoy.

Ingredients: 100g of shark fin from the water. Ingredients: 3 conpoys with pillow water, 9 pieces of bamboo sunflower. Seasoning: 375g soup, 25g ginger juice, 1g refined salt, 2g chicken powder, 1g monosodium glutamate, 15g cooking wine.

Method: Blanch ginger juice in 9 pieces of Shuifa Zhusun, rinse in cold water for 10 minutes, add 150g of water and 5g of ginger juice to the yard bucket and steam for 30 minutes, take it out and rinse it with cold water for 10 minutes, squeeze it dry and set aside; Blanch 100g of shark fin and 5g ginger juice, take a shower, squeeze out the water, and stuff them into 9 pieces of bamboo sunflower; 3 winged cups are respectively put into 3 conpoys washed with water, 3 pieces of bamboo sunflower stuffed wings are put into each wing cup, add soup, 15g of cooking wine, cover, add steaming paper to basket for 3 hours, take it out, season with salt, monosodium glutamate, chicken powder and steam for 15 minutes.

3. Red dates and shark fins.

Ingredients: 20 red dates, 600 grams of shark fin in shuifa, 50 grams of wet starch, 1 gram of coriander, 2 grams of cooking wine, 50 grams of green onions, 50 grams of ginger, 1 gram of sugar, l gram of refined salt, 2 grams of Sichuan pepper water, 3 grams of monosodium glutamate, 10 grams of soy sauce, 150 grams of lard, 150 grams of chicken broth.

Directions: Place shark fins on a plate. Wash the jujube and set aside.

Put lard with a spoon, put green onions and ginger cubes in the boiling pot, add chicken broth, add refined salt, cooking wine, monosodium glutamate, remove green onion and ginger pieces, put in shark fin and red dates, cover with a lid, put on a simmer and simmer for 10 minutes, then thicken with wet starch, drizzle with oil, turn the spoon over, pour it into a plate, each occupies half of the plate, and put the coriander on the side of the plate.