Fresh shark fin is obviously not easy to preserve, so in order to facilitate storage and transportation, shark fin is generally made into dry goods, so if you want to make a high-quality shark fin, the most important place is probably the soaking of shark fin. Pen, fun, pavilion www. biquge。 info

There are generally three ways to prepare shark fin, namely alkali hair, evaporation and simmering.

Shark fin with alkaline hair has the worst effect, and the finished dish generally has a slight alkaline taste, and the taste is relatively poor, and the shrinkage is relatively large after high temperature cooking, and it is not easy to form.

If you use the evaporation method, it will take a long time and it will not be easy to get rid of the fishy smell.

If you use the simmering method, not only is the preparation time shorter, but it is also easier to remove the fishy smell, and the taste of the finished dish is better.

However, even simmering hair usually takes about a day, and if it is made on the halberd, it is obviously too late, but fortunately, the shark fin prepared by Yuanyue seems to have been made, and Bai Ye can start cooking directly.

"Well, let's cook it with loose wings. ”

Bai Ye muttered.

The practice of shark fin in China is divided into two factions, namely the southern scattered and the northern row, and the "scattered" and "pai" refer to the "scattered wings" and "row of wings".

Row of fins is the position on both sides of the gills of sharks, the row of fins is large, the amount is sufficient, very in line with the northerners that kind of rough, hearty, pay attention to the pomp and circumstance character, so the northerners like to make shark fins into row of wings, and the taste of the row of wings is smooth, and the soup is relatively thick.

Loose fin is to soak the shark fin softly, remove the skin and flesh, and dismantle, and each fin is in the shape of a transparent needle. It is generally difficult to make loose wings as shoddy, so from this point it can also be seen that the southerners are shrewd and pay attention to their diet. The taste of loose wings is relatively refreshing, the taste is more tough, and the bite feeling, and the soup is relatively clear, but the taste is delicious and fragrant.

Bai Ye thought about it, and the soup of the free nine heavenly wings in the anime seemed to be very clear, and he thought that it should be the cooking method of loose wings.

So, picking up the free Nine Heavens Wing that had already been run, Bai Ye was ready to disassemble this whole piece of shark fin into loose wings.

Bai Ye's hand rose and fell, although he did not use the fierce bull Qinglong to open the hanging, but the basic knife skill that was not low also easily completed the steps of peeling and removing the flesh, revealing the crystal clear wing needles.

Split those fin needles one by one and put them on the plate, the fin needles on this plate still look a bit like vermicelli at first glance, but Bai Ye sniffed lightly twice, but found that this fin needle did not have any taste, so, Bai Ye nodded with satisfaction, he knew that this plate of shark fin was definitely of the highest quality, and a good shark fin should be colorless and tasteless.

Well, that's right, shark fin is colorless and tasteless, and the reason why it is called the supreme delicacy is not in the fin, but in the outside of the fin.

Shark fin contains a lot of collagen, but it is true that the human body does not absorb much unsaturated protein, so in order to enhance its nutrition and add some flavor to the colorless and odorless shark fin, it takes a lot of effort to make shark fin.

There is only one way to replenish shark fin in China since ancient times, and that is to rely on soup.

I once heard someone say that a good chef's cooking skills can actually be seen from this soup, as long as he can make soup, then this chef's cooking skills should definitely not be bad.

A good soup is incredibly important, and this is true for other ingredients, but even more so for shark fin.

In fact, there is such a legend about the practice of shark fin in China.

Legend has it that this shark fin is not actually Huaxia's own cuisine, but from other countries to pay tribute, at that time, the chefs of the imperial dining room have never seen shark fin this thing, and do not know how to cook, so after trying to soak it, seeing that it is colorless and odorless, they decided to make up for its taste, and held "good things should be put together with good things" The chefs threw the shark fin into the pot with the old hen, dried scallops, shrimp and other ingredients from the soup, and the result was that the cooked things tasted unexpectedly delicious, and the emperor appreciated it after tasting it, so the shark fin was upgraded to a treasure in Chinese cuisine, and the method of cooking shark fin was roughly based on this legend.

Although shark fin is colorless and odorless, it is also relatively flavorful and can absorb the flavor of other ingredients, which may be the reason why shark fin is called the best taste.

After processing the shark fin, Hakuya began to make the dashi, which has been made several times, and this time it is naturally very skillful.

Skillfully dealt with an old hen, this is the main ingredient of the broth, and it is worth mentioning that maybe it is because Bai Ye has learned what kind of Arhat tiger claw pulling, this time even if Bai Ye did not show his skills, but when dealing with this chicken, the action is sharp and sloppy.

In addition to this old hen, Bai Ye also put some dried scallops, shrimp, ham, etc. in the pot, and then covered the pot and slowly waited for the soup to boil.

At this time, seeing that the time had not long passed, Bai Ye took advantage of the time to boil the soup and walked to the frozen freezer and looked at the frozen Tianchi water that had been put in before.

"Well, where's my water? Why is the basin empty? ”

Through the transparent glass door, Bai Ye glanced twice into the freezer, and then was stunned.

I saw that the full basin of water that had just been put into the popsicle was now only an empty plate.

Bai Ye was startled, he thought that his water had been poured out, so he quickly opened the freezer and took out the basin.

"Eh, it's so heavy, is it really invisible, it's amazing. ”

As soon as the basin was in his hand, the heavy weight made Bai Ye stunned again, and then he suddenly realized.

Reaching out and touching the place in the basin that should have been a piece of air, the hard and cold touch at the place of the hand let Bai Ye know that the water before had not disappeared, but frozen, and was really as invisible as Bai Ye expected.

"Awesome, this unscientific world. ”

Bai Ye secretly said in his heart, but this world is not scientific, then it is not scientific, since this invisible ice cube is already available, then it is time to start the next step.

Taking out the large ice cube from the basin, Bai Ye came to the kitchen counter with the ice cube, and then took out the kitchen knife Hanguang that was drawn in the last lottery.

"It's time for a wave of carvings that haven't been seen for a long time, ice sculptures, I really haven't tried this before. ”

The cold light in Bai Ye's hand continued to wave, and he soon entered the carving mode.

As a result, the audience at the venue saw a magical scene again, and Bai Ye, who had just been in a daze, suddenly began to chop the air with a kitchen knife.

What is he trying to do, take care of the air?

Seeing Bai Ye's strange behavior, the audience was full of questions.