CATDOLL : CATDOLL: Why do yellow catfish still have seeds in September?

1. Why does the yellow croaker still have seeds in September?

The yellow croaker in September is caused by the water area and season. Some waters warm up late and cool down slowly, which may cause the yellow croaker to spawn late.

2. Can the eel seeds be eaten?

Hello, 1. Can you eat cooked eggs? Can you add eel seeds? 2. Eating eel blood can replenish blood.

3. How to make braised fish roe

Shark's Fin Casserole

raw material

500g of shark fin 25g of ham

20g water-soaked magnolia slices 20g water-soaked shiitake mushrooms

15g rape heart 1000g chicken soup 150g clear soup

Preparation method

1. Slice the ham and magnolia slices, and tear the mushrooms into small pieces.

2. Put the shark fin in cold water, boil it over low heat and put it into a bowl.

3. When the oil in the casserole is 80% hot, add chopped green onion and minced ginger, then add chicken soup and seasonings. After boiling, pour into the bowl containing the shark fin and steam over high heat until 80% cooked.

4. Add chopped green onion and minced ginger to the pot, add broth, seasoning and shark fin, pour into the casserole after boiling, simmer on low heat for 20 minutes, and add the rapeseed heart.

Rose Shark Fin Scrambled Eggs

6 eggs, 100 grams of soaked shark fin, 5 roses, 2 cucumbers, 3 tomatoes, 8 grams of salt, 20 grams of cooking oil, 5 grams of white pepper powder, and 10 grams of chopped green onion.

1. Beat the eggs in a bowl and stir well. Wash the roses, put them in the eggs, and add salt and white pepper. 2. Tear the shark fins by hand, put them in the eggs and stir well with chopsticks. 3. Put oil in the wok, heat until 80% cooked, add the eggs and fry until cooked.

4. Add cucumbers and tomatoes around the edges.

Steamed Shark's Fin with Red Flower and Salvia miltiorrhiza

Recipe: 6g safflower, 6g salvia miltiorrhiza, 3g peach kernel, 4g chuanxiong, 50g shark fin, 100g vegetable gall, 50g ham, 10g Shaoxing wine, 10g green onion, 5g ginger, 5g salt

Preparation: 1. Wash safflower, salvia miltiorrhiza, peach kernel and chuanxiong separately, put them into a steaming cup, add 50 ml of water, steam for 1 hour, take out, remove the residue and keep the liquid for later use.

2. Soak the shark fins thoroughly and tear them into strips. Slice the ham, clean the cauliflower and cut them into 4-cm long pieces, pound the ginger and cut the green onions into sections.

3. Put the medicinal juice, shark fin, Shaoxing wine, ginger, onion, salt, vegetable gallbladder, and ham into a steaming cup, and then add 100 ml of chicken soup.

4. Place the steaming cup in the steamer and steam over high heat for 30 minutes.

Dosage: Take 1/2 twice a day, finish in one day, with meals or alone

Braised Shark's Fin

Ingredients: 1000g of soaked shark fin, 200g of soaked pig tendon, 15g of starch starch

Seasoning: 10g salt, 10g cooking wine, 5g soy sauce, 1.5g MSG, 125g lard, 300g white soup

1. Tear the processed shark fins into pieces, slice the tendons, chop them into Buddha's hand shapes with a knife, blanch them in boiling soup and drain the water.

2. Put the pot on high heat, add 50 grams of oil, heat the oil, add white soup, put in the tendons, add a little salt water, cooking wine, soy sauce, MSG and soup to cook. When the dish is well-seasoned, add running water starch and serve in a bowl.

3. Clean the pot, put it on high heat, add 75 grams of cooking oil, heat the oil, add the broth, put in the shark fin, add the remaining salt water, cooking wine, soy sauce, MSG and broth, add the soup, boil, add running water, wait for the sauce to thicken, and serve on the cooked tendon.

Shark's Fin with Scallop

raw material

300g of shark fin, 100g of dried scallops, some red and green cherries, some ham slices

Preparation method

Blanch the shark fin in boiling water, then remove it and season it with chicken broth. Then take it out and put it in a bowl. Place ham, pork elbow, chicken and duck meat on top. Pour out the original juice and turn it upside down in the center of the plate.

Boil the scallops in chicken broth, remove from the water, add red and green cherries, and arrange around the shark fins. Filter the original juice to remove impurities, bring to a boil, thicken and pour over the shark fins.

Shark fin chicken hotpot

Main ingredients: 1 old hen, 150 grams of dried shark fin, 1 pig's foot, 500 grams of pig skin, and 100 grams of shredded ham.

Ingredients: 10 grams of salt, 10 milliliters each of soy sauce and sesame oil, 100 milliliters of chicken oil, 100 milliliters of cooking wine, 3 grams of pepper, 15 grams each of coriander, ginger and onion.

Method: 1. Soak the shark fins and wash them to remove impurities. Add ginger, scallions and cooking wine to boiling water, blanch the shark fins, drain them, put them into a gauze bag and tie them tightly. 2. Slaughter and clean the hen, remove the internal organs, feet and tail, and use boiling water to remove the blood and dirt together with the pig's feet and pig skin. 3. Use bamboo to pad the bottom of the pot, put the old hen, pig skin, pig's feet, shark's fins, ginger, and coriander heads, add appropriate amount of boiling water, and simmer for 5 to 6 hours until the shark's fins are cooked and soft. 4. Take out the shark's fins and remove the old hen, pig's feet and pig skin. After filtering the original juice to remove impurities, put in the shark's fins, add salt, soy sauce and chicken fat, and thicken the soup with starch to make it thicker. 5. Add sesame oil, pepper, ham shreds and coriander, and you can eat it.

Braised Shark's Fin

Ingredients:

Water-soaked yellow shark fin>>1750g Duck>>750g Old hen>>3000g White sugar>>15g Scallop>>245g Shaoxing wine>>25g Cooked ham>>250g Scallion>>250g Salt>>15g Ginger>>50g

Preparation method:

1. Place the shark fins neatly on the bamboo sieve.

2. Soak the dried scallops in warm water, use a knife to remove the hard tendons on the edges, wash off the mud and sand on the surface, put them in a bowl, add appropriate amount of water, steam them thoroughly, and take them out for later use.

3. Chop 5 grams of ham into fine pieces and set aside; cut 45 grams of ham into thin slices and set aside.

4. Kill two hens and a duck, cut them in half, split them open from the back, take out the internal organs, wash away the blood with water, and set aside.

5. Put the soaked shark fin and the bamboo sieve into the pot, put the cleaned chicken and duck on the bamboo sieve, and then press it on the shark fin. Put the scallion and ginger slices in the pot, add clean water, bring to a boil over high heat, drain the water, remove the scallion and ginger slices to remove the bloody smell.

6. Pour 4000g of water into the pot, add 45g of ham slices and steamed scallops, cook over high heat for 15 minutes, skim off the foam, and then simmer over low heat for about 6 hours. At this time, turn off the heat, first pick out the chicken, duck, ham, and scallops, pick out the chicken and duck scraps, and take out the shark fins (with the bamboo sieve).

7. Put the stewed shark fin soup into a wok, heat it up, then put the shark fin (with the bamboo grate) into the wok and cook for about an hour. Then add the clear soup and scallop soup, bring to a boil, add chicken oil, sugar, salt, and stew for 2-3 minutes to make it tasty, then take it out and put it on a flat plate, turn the shark fin over and put it on another plate; add a small amount of water starch to the shark fin soup in the pot to make a thick sauce. At this time, pour the thick sauce on the shark fin and sprinkle with ham.

Notice:

1. Choose a whole yellow croaker fin, also known as Luzon fin.

2. Repeatedly emits a fishy smell from the water.

3. Simmer over low heat for 6 to 7 hours. This is to ensure that the fish is tasty and the shark fin is soft and tender.

4. Add enough water at once, and do not add water or soup in the middle. Since the stewing time is long, season it at the end.

Braised Shark's Fin

Category of dishes: Tan's cuisine

Ingredients: soaked yellow chicken wings, duck, old hen, scallops, cooked ham, salt, sugar, Shaoxing wine, green onion and ginger.

Preparation method: Soak, boil, scrape and remove the yellow meat and wings in cold and hot water repeatedly, soak the shark fins thoroughly, remove the fine sand and remaining rotten meat and hard bones on the surface, wash until there is no fishy smell, and keep the wing shape intact. Put four bamboo chopsticks in the pot, then put a bamboo grate, put the soaked shark fins on it, put another bamboo grate on the shark fins, put the gutted and cleaned whole chicken, whole duck, scallops, Jinhua ham and other ingredients on it, add water, boil on high heat first, then simmer on low heat for 3-4 hours, take out the duck, add a little boiling water and continue to simmer for 2-3 hours, until the shark fins are stewed, then take out the chicken frying pan and heat it on high heat, put in the shark fins, chopped ham and a little original soup, add cooking wine, sugar and salt after boiling, cook for 15 minutes, serve on a plate, and pour with the original juice.

Characteristics of the dish: The shark fin is soft and tasty, golden and translucent, with thick and smooth juice, rich and fresh without being greasy.

How to make dry-fried shark fin

[Ingredients] 300g of shark fin, 50g of chicken, 50g of duck, 50g of pork, 30g of ham, 50g of yellow cabbage heart, 30g of cooked lard, 250g of chicken soup, 35g of cooking wine, 10g of red soy sauce, 2g of salt, 10g each of ginger and green onion.

【Preparation method】

After the shark fins are swollen, remove all impurities, put them in a steaming bowl, add clean water to cover them, steam them in a steamer over high heat for about 40 minutes, drain the water after taking them out of the steamer (or put them in the pot and drain the water three or four times repeatedly), put them in a pot with chicken soup and cooking wine, cook them on low heat for 5 to 10 minutes, pick them up, and wrap them in clean gauze for later use. Cut chicken, duck, pork, and ham into thick slices (the above ingredients are only for their flavor), stir-fry them in a pot of lard, then add cooking wine, red soy sauce, salt, onion, ginger and soup, and then put the shark fin package in. After simmering them on high heat, move to low heat and simmer until the shark fins are fat and the soup is thick. Take out the shark fin package, remove the gauze, filter the soup into the pot with a soup sieve, then add the shark fins and fry them on low heat to collect the juice. At the same time, set up another wok and stir-fry the washed yellow cabbage heart until it is just cooked, and spread it on the bottom of the plate (or form a circle in the plate), and scoop the shark fins out of the pot and scoop them into the plate.

【Features】 Deep yellow in color, shiny wing needles, soft and refreshing, with thick juice and strong flavor. It is the first dish in high-end banquets in Sichuan.

Crab roe shark fin recipe

[Ingredients] 250g of shark fin, 30g of crab roe, 40g of rapeseed heart, 40g of winter bamboo shoots, 10g of soy sauce, 3g of refined salt, 30g of sugar, 10g of Shaoxing wine, 10g of wet starch, 20g of essential oil, 5g of chicken fat, and some clear soup.

【Preparation method】

Wash the shark fin with wet water, put it in a large bowl, add clear soup, scallion, ginger, and Shaoxing wine, steam it until soft and remove it. Wash the rapeseed heart and cut it into 6 cm long strips, and cut the winter bamboo shoots into slices of 5 cm long, 1.7 cm wide, and 0.17 cm thick. Put lard in a wok, heat it up to 50% hot (about 125℃), put in the cabbage heart and cook it. Leave a small amount of oil in the wok, heat it up to 60% hot (about 132℃) over medium heat, add scallion and ginger slices and fry until fragrant, remove the scallion and ginger and discard. Add clear soup, bamboo shoots, rapeseed heart, soy sauce, refined salt, sugar, and Shaoxing wine and boil. After skimming off the foam, remove the bamboo shoots and put the rapeseed heart in a plate. Then put the shark fin and crab roe in the original soup in the pot and boil it. Thicken it with wet starch, add chicken oil and stir, and pour it on the bamboo shoots and rapeseed.

[Features] Soft, smooth and tender, the soup is light red, the color is beautiful, and the taste is fresh, salty and mellow.

How to make red braised shark fin

[Ingredients] 250g of shark fin, 200g of clean hen meat, 50g of pork elbow and ham, 15g of ginger slices, 20g of scallion segments, 10g of refined salt, 35g of Shaoxing wine, 12g of MSG, 250g of broth, 25g of wet starch, 15g of pepper oil, and 100g of peanut oil.

【Preparation method】

Boil the shark fins in boiling water, remove and wash with clean water; arrange them neatly on the bamboo grate in a fan shape, cover with another grate, put into the wok, chop the hen and pork elbow into large pieces, blanch them in boiling water, remove and wash, wash the ham and put it in the pot with the hen and pork elbow, add clean water to soak the ingredients, add ginger slices and scallion segments, heat over medium heat, skim off the foam, move to low heat and simmer for 2 to 3 hours, then take out the shark fins. Put peanut oil in the wok. Heat over medium heat until 70% hot (about 175℃), add ginger slices and scallion segments and fry until golden brown and remove. Add Shaoxing wine, sauce, clear soup and refined salt. Boil the shark fins, skim off the foam, simmer over low heat for 10 minutes, and thicken with wet starch. Add pepper oil, MSG and chicken oil, stir the pan, and serve on a plate.

【Features】 The soup is light red and shiny, and the shark fin is soft, glutinous and smooth. It tastes delicious.

Papaya stewed shark's fin

Ingredients: 1 papaya weighing about 750 grams, 125 grams of Beihai shark fin slices, 50 grams of Jinhua ham, a small amount of ginger and green onion, 1000 grams of broth, and 50 grams of chicken oil.

Seasoning: salt, pepper, sesame oil and Shaoxing wine in appropriate amounts.

Preparation method: (1) Soak the shark fin slices in boiling water to remove the skin, flesh membrane and crisp bones. First, simmer with ginger, scallions, Shaoxing wine and two soups to remove the fishy smell. Then simmer with broth, chicken fat, ham juice, salt and pepper until soft and tasty. Set aside.

(2) Wash the papaya and cut a slice horizontally to form a lid. Hollow out the seed pulp and add the stewed shark fin. Add broth and ham shreds, adjust the seasoning, cover the pot, and steam over high heat for 10 minutes.

Features: soft, glutinous and smooth, fresh and mellow taste, thick and long-lasting.

Key to making: Remove the meat membrane, cartilage and fishy smell from the wings before they are soaked, and simmer them several times with soup and chicken oil until they are soft and slippery.