【Features】 Sweet and soft, tender and delicious, nutritious, elegant and delicious.
【Ingredients】Shark fin soup, chicken soup, green onion, ginger slices, rice wine, rape hearts, bamboo shoot slices, soy sauce, refined salt, sugar, monosodium glutamate, wet starch, lard
method:
1, wash the shark fin soup and put it in a bowl, add chicken soup, green onion, ginger slices, rice wine, steam and take it out;
2, then into the boiling water pot blanched, crab yellow cut into slices, rape heart washed and cut into inch segments, after hot oil sautéed to mature;
3, wok heat, put oil, green onion, ginger slices, sauté out the aroma and fish out without use;
4, add chicken soup, bamboo shoot slices, rape hearts, soy sauce, salt, sugar, rice wine to boil, skim off the foam, use a colander to fish out the bamboo shoot slices and rape hearts into the soup dish;
5, then put the shark fin soup, crab yellow into the pot in the original soup pot to boil, add a little MSG, thick marinade, under the wet lake to hook, drizzle with lard and push well, pour on the bamboo shoot slices and vegetable hearts.
Cantonese crab yellow shark fin preparation
Ingredients: 100 grams of shark fin soup, 4 grams of refined salt, 2 live crabs, 1 gram of monosodium glutamate, 3 cabbage hearts, 5 grams of soy sauce, 5 grams of white onion, 200 grams of chicken broth, 3 grams of ginger slices, 25 grams of wet starch, 3 grams of green onion, 2 grams of cooked salted duck egg yolks, 1 gram of pepper powder, 50 grams of cooked lard
1. Wash the live crabs, tie the crab feet with a thin hemp rope and put them into the cage drawer, steam them on the high fire and take them out, and use bamboo skewers to remove the crab yellow crab meat. Fill the bowl with 150 grams of chicken broth, put the crab shell and crab body into the soup to wash out the crab yolk, then put the crab meat into the soup bowl and set aside, and stir the cooked salted duck egg yolk in the bowl.
2. Put the processed shark fin in a bowl, add chicken broth, 2 grams of salt, white onion, ginger slices, steam over high heat until soft and taste, and blanch the cabbage hearts on the water.
3. Put the wok on high heat, add 25 grams of cooked lard to heat, add crab yolk, crab meat and cooked duck egg yolk, decant the steamed sauce, add soy sauce, salt, MONOS glutamate, gently shake, pour in the sauce, use the spoon to push while shaking the pot, drizzle the lard and plate, sprinkle pepper, set the vegetable hearts around the lining.
Tips:
1. The wing sand should be cleaned, and the wing body should remain intact.
2. Shark fins should be blanched in boiling water over high heat.
3. Crab yellow and shark fin should reflect the color, the wings should be crisp and soft, and the taste should be prominent and delicious.
peculiarity:
1. Qingshui Lake crab, the meat is fresh and fine, the cream is full of yellow, and it has always been a good food for curing food.
2. Crab yellow shark fin made of crab yellow and shark fin is a combination of fresh seafood in the lake, and the yellow shark fin is dotted with red, turquoise, milky crab meat, egg yolk, green onion, gorgeous and dazzling. Shark fin is crisp and tender, crab yellow crab meat is moist and sticky, and the soup is thick and fresh, which is a nutritious seasonal dish in autumn.
Ingredients: fish maw 100 g
Accessories: rapeseed hearts 10 g, ham 2 g
Seasoning: 20 grams of shallots, 5 grams of salt, 1 gram of monosodium glutamate, 10 grams of ginger, 1 gram of pepper, 10 grams of ginger juice, 5 grams of rice wine, 20 grams of vinegar, 10 grams of lard (refined).
1. Soak the fish maw in water for about 2 hours, knead and rinse several times, remove the miscellaneous odors, and drain the water;
2. Remove the white vinegar, knead and rinse 3 more times to clear the vinegar taste and grease, squeeze dry water;
3. Cut off the macula, tendons and skin, and then cut it into a block of about 4 cm square;
4. Put the fish maw in a pot of boiling water for about 1 minute, remove the water;
5. Heat the wok over medium heat, cook the lard, add ginger and green onion, cook ginger wine, add light soup and fine salt;
6. Cook the fish maw for about 30 seconds, add oil to cook until cooked, and fish out;
7. Remove the ginger and green onion, use a clean towel to drain the water from the fish maw and put it in the soup nest;
8. Sprinkle pepper and place the ham on top of each other, with the dish in the middle of two slices of ham;
9. Wash the wok, put it on the fire, cook the rice wine, add the soup, essence and salt, cook until it is slightly boiled, skim off the foam of the soup noodles, and pour it into the soup nest.
Production Tips:
1. Simmer the fish belly thoroughly, remove the water and put it in the large soup nest. Cook the dish in another pot of boiling water and put it on top of the fish belly. Sprinkle the ham into strips and pour into the soup, which is full of color and flavor;
2. This dish is thickened with wet starch, then poured into the milk and stirred well, rolled slightly and then potted, that is, cream fish maw, the color is white, unique.
Features: Unique production method, color such as amber, delicious and delicious, well-known.
Ingredients: 1 hen 1250 g, honey 30 g, pork fat 75 g, oyster sauce 50 g, ginger pieces 35 g, flower carving wine 100 g, green onion 35 g, light two soup 125 g, monosodium glutamate 5 g
1: Slaughter the chicken, put it in a pot of boiling water for about 2 minutes, remove the clean fluffy dirt, then roll it again, remove it and let it dry. Apply oyster sauce first, then bee tightly coated on the skin. Cut the pork fat into thin slices, put the remaining oyster sauce, honey, monosodium glutamate and two soups in a bowl and mix into a sauce.
2: Heat the wok over high heat, paste the pork fat slices on the bottom of the pan, fry until there is oil secretion, and put the egg side on the meat surface. Fry until the legs on both sides, slightly yellow, add ginger and green onion, mix well, continue to add flower carving wine, fry slightly, add the sauce, cover and boil over high heat, that is, end away from the fire; wait for the temperature to drop slightly and then return to the stove. Repeat this 8 times, the sheep turn the chicken body 3 times, that is, each side of the stew, need to leave the fire mouth twice; so repeated simmering, it takes about 12 minutes, the last 1 end away from the fire port, it takes 3 minutes, before uncovering the lid, remove the ginger, green onion, oil residue, take out the chicken, cut into pieces, build the chicken shape when loading the plate, and pour the original juice on the noodles. Note: The flower carved chicken is repeatedly simmered, after 8 times, it takes about 12 minutes, the taste is very good, and the meat is crisp and tender, which is authentic.