"But if there are black-hearted merchants who use industrial gelatin and sodium alginate in food, they may contain a lot of impurities, and it is difficult to say what contamination has been done in a complex environment. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

In the Buddha jumping over the wall, there is also a special ingredient called fish lips.

Fish lips are a type of seafood made from the lips and skin of sharks or other large fish.

Fish lips, one of the eight treasures of seafood, are made from the lips and skin of sharks and plowshare rays, and the skin of the fish head can also be used as a raw material for processing fish lips.

The fish lip is made of the skin of the upper lip of sturgeon, eel, large yellow croaker and some sharks or the skin of the nose, eyes and gills, which is rich in nutrients and is mainly braised and braised in yellow stew. Mainly produced in Zhoushan Islands, Bohai Sea, Qingdao, Fujian and other places, the fish lip is the mouth of the fish.

The skin of white green sharks, mule sharks, and white-eyed sharks can be processed into fish lips, and in order to increase the elasticity of the cavity when peeling, it is generally not done to cut the abdomen that is to row the planks for peeling. Cut through the muscles on the ventral edge of the head fin and gently cut a layer of ventral skin until the caudal fin. Generally, the abdomen is pinched with the thumb and index finger of the left hand, and the thumb of the right hand is embedded in the cortex and gently cut to separate the cortex from the muscles, and peel it off to the back in turn; Then turn it upside down and pick up the eyelids and lip skin, so that the whole body is separated from the flesh, that is, the whole fish skin, and the peeled fish body is then disemboweled.

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Put the peeled fish skin in clean water and scrub the skin with a soft brush to remove the stickiness.

After the body fluids and blood are stained, the flesh is placed on a wooden board with the meat side up and the skin side down, and the remaining fish meat sticking to the skin surface is scraped off with a quick knife. When scraping, it must be noted that the skin on the back is thick and can be scraped with a heavy knife; If the skin of the abdomen is thin, it should be scraped slowly to avoid scratching and affecting the appearance. After scraping, soak in clean water for 1~2 hours, then take it out and dry.

Fish skin can be exposed to the sun, according to the size of the skin and the thickness of the part, it can be divided into whole fish skin exposure and sub-part exposure, the larger can be cut into different pieces such as back, abdomen, lips and so on for drying. The skin of the back is thick and green, called green skin; The skin of the abdomen is thin and white, called white skin; The skin on the side of the mouth is thick and white, which is a real fish lip, and the small one is often exposed to the whole sheet.

Glutinous and soft, delicious, smooth and fragrant.

150 grams of Shuifa fish lips, 7.5 grams of refined salt, 10 grams of soy sauce, 15 grams of green onions, 15 grams of ginger, 12 grams of sugar, 5 grams of sugar, 5 grams of monosodium glutamate, 25 grams of Shao wine, 250 grams of clear soup, 50 grams of peanut oil, 10 grams of sesame oil, 25 grams of wet starch.

Change the fish lip into 2.5 cm long and 1 cm wide slices, put it into the pot and soak it with boiling water, remove it and rinse it with water, and repeat it twice. Add clear soup, green onions, ginger slices, and Shao wine to the wok, add the fish lips and bring to a boil over low heat, skim off the foam, and then simmer over low heat for about 10 minutes, and remove the clean soup. Add peanut oil to the wok, boil over medium heat until it is 60% hot (about 150 °C), put in the green onion and ginger slices and stir until golden brown and take out, then put in Shao wine to cook, add soy sauce, clear soup, sugar, sugar, monosodium glutamate, refined salt, fish lips to boil, skim off the foam, simmer for 5 minutes over slow heat, and then hook it with starch, pour chicken soup and sesame oil, stir-fry evenly and put it on a plate.

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Fish lips in milk soup

The taste is salty, fresh and mellow. 180 grams of fish lips, 150 grams of mushrooms (fresh mushrooms), 10 grams of pea sprouts, 50 grams of chicken, 3 grams of salt, 3 grams of monosodium glutamate, 2 grams of ginger juice. Wash the lips of the fish with water to increase the hair, change the knife to a thickness of 0.3 cm, 7×3 cm large pieces, and soak them in soup for two hours. Wash the pea seedlings, cut the chicken (cooked chicken and chicken breast is preferred) into large slices, and wash the mushrooms and cut them into two pieces. 2. Put the wok on the hot fire, pour 500 grams of milk soup, add ginger juice, fish lips, mushrooms, chicken breast, boil to remove foam, add refined salt, monosodium glutamate, sprinkle pea tips, drizzle scallion oil, you can get out of the pot and put it into the soup bowl.

The fish lips do not have umami, and the broth is soaked for freshness. Use the milk soup immediately when it is boiled, and do not stay too long.

If you think that the pea tip has a fishy smell, you can change it to tofu vegetables, lettuce, etc. Ingredients: 250 grams of fish lips, 50 grams of mushrooms, 50 grams of winter bamboo shoots, 50 grams of ham, 50 grams of oil, green onions, clear soup, dark soy sauce, monosodium glutamate, cooking wine, wet starch, sesame oil.

Cut the fish lips, mushrooms, bamboo shoots, and ham into 1 cm wide and 5 cm long spatulas, let them out of the water and rinse them, remove them and control the water.

50 grams of oil in the pot, fry the green onion in the pot until golden brown, take it out, and then fry the fish lips, mushrooms, winter bamboo shoots, and ham in the pot slightly, add clear soup, dark soy sauce, cooking wine, and monosodium glutamate to boil, remove the foam, hook it with starch, and pour it with sesame oil.

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There is also a very delicious delicacy in the Buddha jumping over the wall, called dried scallops.

Dried scallops are dried products of scallops. The ancients said: "Three days after eating, I still feel that the chicken and shrimp are boring." "It can be seen that the freshness of the scallops is extraordinary. It's made from the adductor muscle of scallops air-dried.

Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, and the protein content is as high as 61.8%, which is three times that of chicken, beef and fresh shrimp. The mineral content is far higher than that of shark fin and bird's nest. Dried scallops are rich in monosodium glutamate and have an extremely fresh taste. Compared to fresh scallops, the fishy smell is greatly reduced. Dried scallops have the function of nourishing yin and nourishing the kidney, and regulating the stomach, can treat dizziness, dry throat and thirst, deficiency and coughing up blood, weak spleen and stomach, etc., and regular consumption helps to lower blood pressure, cholesterol and fitness. It is recorded that dried scallops also have anti-cancer, soften blood vessels, and prevent arteriosclerosis.

Some people like to eat scallops but may not necessarily choose, scallops are mostly imported products, when purchasing, you should pay attention to:

The color is bright yellow, can not turn black or white, and the umami of hoarfrost is stronger;

The shape is as complete as possible, short cylindrical, firm and full, and the flesh is dry and hard

Don't have incomplete cracks.

The scallops are of high quality and fresh, pale yellow in color, the size of a child's finger. The smaller ones are second, and the ones with black colors are second. The longer the scallops are left out, the worse it is.

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The nutritional value of dried scallops is very high, and it contains a variety of essential nutrients. First of all, dried scallops contain a large number of rich and diverse amino acids, such as aminoacetic acid, alanine and glutamic acid, and it is also rich in nucleic acids, such as hypoflavonyl; by-products of amino acids, such as bezoar phosphate; A wide variety of minerals, such as calcium and zinc. It is worthy of being a high-quality ingredient comparable to abalone and sea cucumber.

Excessive consumption will affect the motor and digestive function of the stomach and intestines, resulting in food stagnation and difficulty in digestion and absorption. Dried scallops are high in protein, and eating too much may trigger a rash. The monosodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine, etc., which are converted into toxic and harmful substances under the action of intestinal bacteria, which will interfere with the normal metabolism of brain nerve cells, so it must be eaten in moderation.

Good quality scallops are dried, the particles are complete, uniform in size, light yellow and slightly shiny.

Before cooking, the scallops should be soaked in warm water, or steamed with a small amount of water and rice wine, ginger and green onions, and then cooked.