chapter one

Section 1 Characteristics of Dry Cooking Materials

(1) Dry goods are raw materials made from fresh raw materials by dehydration, which are characterized by small volume, light weight, long-term storage at room temperature, convenient long-distance transportation and special flavor.

Section 2 Babel

(1) Eight Treasures of Dragon and Phoenix

Dragon liver (mostly replaced by white horse, eel, baby fish or pangolin), phoenix marrow (mostly replaced by golden pheasant, silky fowl, peacock or flying dragon), leopard fetus, carp tail, roasted owl, raccoon lip, bear's paw and crispy cicada (probably a kind of sheep oil cake).

According to the memory of the old chef.

Note: This banquet and the following eight treasures all evolved from the eight treasures of Zhou Dynasty and the eight treasures of northern Henan. This table, also known as "Eight Treasures of Heaven Chef", probably originated from the court of Yuan and Ming Dynasties, and blended the flavor of drinking in Han and Meng Dynasties.

(2) Eight Precious Ginseng Wings Mat

Ginseng (sea cucumber), wing (shark fin), bone (cartilage of shark or sturgeon head), abdomen (fat of yellow croaker or fish), nest (bird's nest), palm (bear's paw), frog (frog) and tendon (deer tendon).

According to the memory of the old chef.

Description: This table, also known as "Eight Treasures of Sea and Land" and "Eight Treasures of Sea and Land", is a fine product of various delicacies. Su Shi mentioned the phrase "eight treasures of land and sea" in his letter to Xu Twelve.

Chapter II Knowledge of High-grade Dry Goods Raw Materials

Section 1 Bird's Nest

1. Overview of Bird's Nest

What is bird's nest? What are the nutrients?

Bird's nest, also known as bird's nest dish. It is the unique Jin Siyan among the South China Sea Islands. In order to meet the needs of life, it catches high-protein foods such as whitebait, noodle fish and various algae. After preliminary digestion by pepsin, it spits out the glue sources connected with each other and attaches to the small spoon-shaped nest on the steep wall of the isolated island cliff, so it is called bird's nest. Bird's nest not only has high economic value, but also has high nutritional value. According to the research and analysis of relevant departments, dried bird's nest contains 49.85% protein, 30.55% carbohydrate and 6. 19% calcium, phosphorus and iron.

Traditional medicine in China used bird's nest as an advanced tonic long ago. Bird's nest belongs to animal food, which is flat in nature and slightly salty in taste. It has the functions of nourishing deficiency in the lungs, resolving phlegm and relieving cough.

2. Species and origin of bird's nest

(1) Bird's nest is divided into blood swallow, official swallow, hairy swallow and striped swallow.

When identifying the quality of bird's nest, we should pay attention to that the bird's nest with big body, small and complete roots, white and transparent color and thick nest wall is the top grade, and this kind of bird's nest has the best growth rate. The color is yellow or gray, the nest wall is thin and the roots are big, which is second-class. Pay special attention to this kind of bird's nest if it is fake. Because the nest wall has foreign hair, it must be picked up when it expands.

(2) Bird's Nest: produced in Thailand, Malaysia, Indonesia, China, Hainan and coastal areas.

3. Identification of bird's nest

Identification of bird's nest: white, transparent, thick, high foaming rate, yellow, yellow-gray, rooted, thin and low foaming rate are generally better. Because of the different grades of bird's nest, we should consider the differences between different grades to identify its quality.

4. Nutrition and food supplement value of bird's nest.

According to the theory of traditional Chinese medicine, bird's nest (nourishing yin and moistening dryness, benefiting qi and tonifying middle energizer, Herbal Meeting the Original) says that bird's nest can make the golden water grow together, nourish the lung with kidney qi, and keep the stomach qi safe, so it is the most docile person in food. In recent years, it has been found that bird's nest contains hormones and epidermal growth factors that promote cell division. These factors and hormones can stimulate cell growth and reproduction, and promote human tissue growth, cell regeneration and cell-induced immune function.

5. Pharmacological efficacy of bird's nest

It has the effects of nourishing yin and tonifying kidney, clearing away heat and invigorating spleen, moistening lung and caring skin, and is a tonic suitable for all ages.

Abalone in the second quarter

1, species and origin of abalone

(1) Japanese best abalone, Japanese net abalone, dried abalone in Australia, dried abalone in South Africa, fresh abalone in Australia, green abalone in South Africa, fresh abalone in Dalian, canned abalone, etc.

(2) Quality identification and storage of abalone

Abalone is generally golden yellow, thick and full, and salty. There are three kinds of abalone commonly used: Ming abalone, purple abalone and grey abalone. Abalone with large body and golden color is better. Purple abalone is better because it is big and purple in color. The gray abalone is small in size, inferior in color and gray-black.

How to raise abalone

After the dried abalone is bought back, it should be exposed to the sun for 3-4 hours. When it is warm, it should be put into a glass bottle and sealed so that abalone will be protected from moisture and insects. Fresh abalone should be kept at a low temperature of 5-8 degrees. Canned abalone should be used up within the shelf life.

(3) The nutrition and nourishing function of abalone

Abalone is rich in protein, iodine, calcium, vitamin A and other nutrients. Ranked first among high-grade seafood (abalone, ginseng, wings and belly). Its effect of nourishing yin, tonifying kidney and protecting liver is the best food supplement.

Section 3 Sea Cucumber

1. Species and origin of sea cucumbers

Sea cucumber is a mollusk, which lives in shallow sea and near rocks and moves very slowly. Fishing for sea cucumbers mainly depends on people diving to the end, one by one to find fishing.

Produced in China's Luda, Liaoning, Yantai, Shandong and the South China Sea Islands. Sea cucumbers are generally caught in March-May and September-165438+10 every year.

The sea cucumber produced in Bohai Sea in China is mainly gray ginseng, with prickles on the body surface, thin skin and fine meat, and much foam. Most of the sea cucumbers in South China and South China Sea Islands are spineless, except for the precious plum-blossom ginseng and square-thorn ginseng. Generally speaking, the sea cucumber produced in South China has thick skin and thick meat.

(1) Apostichopus japonicus, also known as Stichopus japonicus, is mainly produced in Dalian, Yantai and Changshan Island in China.

The quality is pure and dry, the meat is fat, the thorns are many and hard, and the parallel imports are better. The edible quality of grey ginseng is second only to that of Japanese ginseng.

Grey ginseng water looks beautiful and is suitable for banquets. It is not suitable to store the grey ginseng after being watered for a long time, and the meat will change easily if it is too long.

Gray ginseng is divided into three grades according to its size: 25-40 for first-class half-kilogram, 4 1-55 for second-class ginseng, and more than 55 for third-class ginseng.

(2) Plum-blossom ginseng, produced in Hainan Island, Dongsha and Xisha Islands in China, is relatively large, and its dried product can reach more than 200g 1 tablet. After drying in the sun, it is opened, its body color is pure black, its surface thorns are many and sharp, and its waxy quality is not as good as that of grey ginseng, and half a catty can be as high as 2.5 jins.

(3) Stichopus japonicus, which is produced in Beihai and Hainan in China, has a small prismatic shape, and each prismatic surface has a row of small round-headed thorns, so it is called Stichopus japonicus. The body color is yellowish brown and reddish, and they are all small, with 30-40 large ones, 40-70 medium ones and more than 70 small ones. They are not as crispy as grey ginseng.

(4) Korean ginseng

(5) Topaz

(6) Russian participation

(7) South American ginseng

2. Quality identification of sea cucumber

Sea cucumber is thick, with thick meat and no sand in its body. Small body, thin flesh, uncut body, sand in the abdomen. Such as: gray ginseng, spiny, very salty, easy to regain moisture. This meat is very waxy. Red ginseng with a knife, with a calcareous belly, thin and slightly hard meat and slim figure are all flawed. Because the varieties and producing areas of sea cucumber are different, the drying methods are different and the quality is different. The above is only a rough identification standard. In addition, the sea cucumber with thick meat and no back mouth is better, the meat is thin and not open, and the body is small and not cut. The pot body contains sand, so it is better to open it at the back.

3. Nutrition and food supplement of sea cucumber.

Sea cucumber is a precious natural marine tonic with delicious texture, which can be supplemented immediately after eating. Long-term nourishing not only has ideal dietotherapy and health care function, but also has obvious medicinal effect. Modern medicine has found through biochemical pharmacological experiments that sea cucumber has a wide range of pharmacological activities and can inhibit a variety of bacteria. It can resist the oxidation and aging of tissues and cells, regulate and activate immunity, and stimulate the growth of bone marrow cells. Sea cucumber also has obvious blood-enriching, anti-inflammatory, anti-cancer and anti-cancer activities, and is a precious raw material suitable for all ages.

The fourth quarter shark fin

1, species and origin of shark fin

Shark's fin is called shark's fin after it is cut and dried. Common shark fins on the market are evenly dried products. Due to the different parts of shark fin, the name of shark fin is also different, and the quality is also very different.

Sea tiger wing, Wuyang wing, green wing, group wing, tooth-picking wing, golden hook wing, Tianjiu wing and so on.

The origin of shark fin

(1) Pacific Ocean

2. Quality and identification of shark fin

Shark fin is of good quality, with dry body, light weight, no enzyme spots and few bones.

3. The nutrition and nourishing function of shark fin.

Shark's fin is a precious seafood. According to Compendium of Materia Medica, shark's fin can tonify five internal organs, strengthen waist, invigorate qi, eliminate phlegm and stimulate appetite. Pharmacological experiments show that shark fin can replenish blood, qi, kidney, lung and appetite. People in China have been eating shark fin for a long time.

Section 5 Fish Belly

1. Species and origin of swim bladder

Fish belly can be divided into:

(1) Mao Changdu: This kind of fish belly is made of the stomach and swim bladder of a big eel. Produced in Fujian, Zhejiang, Guangdong and other places. It is best to use light color, with complete appearance and neat edges.

(2) Sturgeon belly: It is composed of the stomachs of sturgeon and bighead carp and swim bladder produced in Heilongjiang Province. It is generally thick in shape, with two sharp heads in the middle and white and translucent.

(3) The swim bladder of yellow croaker: It is made of swim bladder of large yellow croaker, which is generally divided into three types: the thick one is the lifting flap, and the thin one is the hanging flap. The lifting flap and the hanging flap are collectively referred to as a single piece, and there is a lap flap, which is to press several thin and small swim bladders together. Monolithic fish bellies are generally light yellow, shiny, good in quality and oiliness, and patched fish bellies are miscellaneous, opaque and poor in quality.

(4) Flower gum belly

(5) small white belly

2. Quality identification of fish maw

Fish bellies are usually thick and bright. Zhang Xiao is thin, and the color is black and poor. People who turn black can't eat it. The color of a single fish belly is yellow, the bright quality is good, and the opaque color of the fish belly is poor.

3. Nutrition and food supplement of fish maw.

Every 100g of dried fish belly contains 78.2-84.4g of protein and 0.2-0.5g of fat, and its protein is highly viscous collagen.

Section 6 Yaozhu (Scallop)

1, species and origin of Yaozhu (scallop)

Scallop, Scallop, Sunmoon Scallop, Red Scallop, etc. Is made from their shell muscles. Origin: China coast, Japan, Korea, Soviet Union, etc.

2. Quality identification of scallop

Scallops are light yellow, cylindrical, solid and full, dry and free of impurities, and have the fragrance of scallops themselves.

3. The nutrition and nourishing function of scallop.

It contains 63% protein and inorganic salts, and its fat is rich in nutrition.

Section 7 Fish Lips

1, species of fish lips

The fish lip is made of the upper lip of plowshare, shark, white shark and foreign fish. Ploughshares are the best, and they are precious seafood. Its texture is crisp and soft, tender and delicious, delicate and palatable. It is delicious on the table and has high nutritional value. It is one of the traditional "eight treasures of the sea".

2. Identification of the quality of fish lips

Sun-dried fish lips, soaked in clear water until soft and rotten, then boiled in water, simmered with low fire, removed sand and black skin, soaked in boiling water, stewed or steamed until soft and rotten, and can be used.

3. Nutritional components of fish lips

Contains a lot of protein 6 1.8% fat 0.2%, sugar, minerals and vitamins.

Section 8 Fishbone

Types and sources of fishbone

Ming bone, also known as fish brain and fish bone, is also a famous seafood. It is mainly processed from the skull, jawbone, fin bone and cartilage at the junction of vertebrae of sharks and rays. Shark is also called cartilaginous fish, because its osteoblasts stay in the cartilage stage in the process of ossification, and the cartilage part is the most.

First of all, how to make shark bones

1. technological process raw materials → decontamination → setting → smoking → sun drying → finished product 2. Quality identification of fish bones;

The quality of Ming bone requires that the body surface is complete, the cords are uniform, the color is white and bright, and those without gray hard shell and blood spots are the top grade.

3. Nutrition and food supplement function of fishbone

The main component of Ming bone is chondroitin, which has nourishing effect on nerve, liver and circulatory system of human body. Chondroitin sulfate extracted from shark cartilage can resist atherosclerosis and intravascular plaque formation, and reduce myocardial oxygen consumption. It has the functions of anticoagulation, reducing blood lipid and improving arterial blood supply insufficiency. There are more than 80 kinds of sharks in China, which are rich in resources. In fact, Ming bone made of shark cartilage is a high-grade food, which contains a lot of bone glue protein.

Section 9 Fish skin

1. Species and origin of fish skin

(a), containing gum, high nutritional and economic value. It is produced in coastal areas of China, mainly in Fujian, Zhejiang and Shandong.

(2) There are shark skins, white shark skins and blue shark skins.

2. The quality of fish skin is very strong.

Fish skin is made of all kinds of shark skin. It is best to be thick and dry, with no meat on the skin and clean and insect-free. There are two kinds: male and female.

3. Nutrition of fish skin

Fish skin is rich in protein and various trace elements, and its protein is mainly composed of macromolecular collagen and mucopolysaccharide, which is a good product for ladies' beauty and health care. In recent years, medical research has found that white blood cells in "fish skin"-

Chapter II Preparation and Cooking of Advanced Dry Cooking Materials

Section 1 Bird's Nest

1, method of making bird's nest

(1) There are three kinds of bird's nest, one is soaking, and the process is: soaking in water-rubbing hair-soaking in boiling water-soaking in boiling water again-soaking in cold water.

The second is evaporation: process: warm water-plucking-rinsing-steaming on the drawer-soaking in cold water.

Three kinds are alkaline hair: process: warm water soaking-plucking-rinsing-alkaline water soaking-changing alkaline water-rinsing.

Wash Rhizoma Cynanchi Stauntonii in a bowl, put it in 30% hot water (cold water can be used in summer), and cover it. When Cynanchum praeruptorum bubbles and expands, change warm water once, hold Cynanchum praeruptorum in one hand and tweezers in the other, select swallow hair and remove sand from the roots. Then change the warm water, let it continue to expand and change the water until the bird's nest is soft and slippery. When in use, the bird's nest is torn into small batches and washed with boiling soup.

2. Preservation methods of bird's nest

(1) Bird's nest is afraid of moisture, so it should be moisture-proof first when stored. Can be placed in a sealed box, can also be placed in a jar with water absorbent at the bottom, can also be sealed in a plastic bag, and placed in a quick-freezing room of about -2C.

3. Cooking method of bird's nest

There are braised bird's nest, rock sugar bird's nest, clear soup bird's nest, fruit fishing bird's nest and so on.

Abalone in the second quarter

1. Method for making abalone

(1) Technology: puffing of dried abalone: soaking-cleaning-repeated stewing-cooking-steaming with seasoning-cooking.

Dried abalone: Dried abalone is air-dried from fresh abalone, which is a rare delicacy in seafood, and the quality of netted abalone in Aomori Prefecture of Japan is the best. Among the dried abalone, the net abalone ranks first, followed by the nest abalone and the best abalone. Dried abalone is suitable for whole grain cooking in slow casserole, and retains its delicious original flavor.

Treatment method:

(1) Abalone is soaked in cold water for 60 hours.

(2) Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state.

(3) Scrubbing all around the dried abalone and thoroughly removing sand, otherwise the taste and quality of abalone will be affected.

(4) Wash abalone, add water, and steam in a steamer for 10 hour.

(5) put abalone, old hen, pork chop, lard, sugar, ginger and onion into a casserole; Simmer 12 hour (steamer or electric steamer is also acceptable, but the casserole has heat preservation function, so the effect is the best) and then warm for one night.

(6) After taking it out the next day, add the raw juice and oyster sauce and stew it for 1.5 hours, and you can taste the delicious abalone.

Dried abalone is hard and needs swelling before cooking. At present, the puffing methods of dried abalone mainly include alkali puffing and water puffing.

Soak dried abalone in cold water for 4 hours, then soak it in hot water at about 60℃ for 4 hours, then change to clean water and cook it in a pot with low fire. Immediately after boiling, take it out and put it in a cold water basin. Repeat several times until the abalone swells.

Generally speaking, abalone slices can be expanded in two ways:

1, Qingshuifa. That is, put the abalone slices into a pot, add a proper amount of water, cook them in a furnace for 10 to 24 hours, and then heat them until they are completely mature.

2. Chicken bone soup. This method requires soaking abalone slices in warm water for half a day, brushing off dirt with a brush, and cleaning until they turn white. Then put abalone in a casserole, add two hen legs or chicken bones, add onion, ginger, yellow wine and water, and simmer for about 4 hours with low fire to make it better. Abalone: Wash the dried abalone first, then add boiling water, cover it, stew until soft, take it out in a cold water basin, dig out the black skin, remove impurities, take it out in a boiling water basin, add a little alkaline noodles, cover it, and continue stewing on the stove. When the abalone is fully developed and elastic, change the knife, then change the hot water to remove the alkaline taste.

Matters needing attention when boiling abalone:

Abalone 1 must be made in casserole and casserole after soaking and cleaning, so as to keep the abalone delicious.

Casseroles and casseroles must be padded with bamboo grates to prevent abalone from boiling.

When stewing abalone, you must use a small fire to prevent the soup from overflowing and drying.

The abalone must be soaked, stewed and braised for enough time, so as to make the abalone swell and soften.

The production of top soup is one of the key processes in dried abalone processing, and the quality of top soup affects the success or failure of abalone processing to some extent. Therefore, to make top soup, one is to clean the blood of raw materials, the other is to cook for enough time, and the third is to filter the soup.

The puffing of fresh abalone: picking meat-soaking and pickling-cleaning-steaming-adding materials-stewing-cooking.

2. How to cook abalone

The cooking methods of abalone are: braising, fishing, roasting in oyster sauce, rinsing and so on.

Section 3 Sea Cucumber

1, sea cucumber hair method

(1) Boiling: the process of soaking-boiling-breaking belly-boiling-removing sand-soaking-boiling.

First, put the sea cucumber in a clean stainless steel basin, put it in clean water, soak it until it becomes soft, then put it in an open flame, cover it tightly and put it in a hot place on the stove. When taking the sea cucumber out of the pot, take it out of the boiling water pot, cut the belly of the sea cucumber with a knife, take out the intestines, wash the black skin outside, then put it into a cold water pot to boil, still take it out of the boiling water pot, cover it and put it in a hot place on the stove. Braised hair repeatedly until the sea cucumber is soft, smooth and firm, which is considered as good hair. The prepared sea cucumber can be soaked in boiling water for later use. Because sea cucumbers are large and small, they can't be delivered at the same time, and they can't be sure how many times to make them. So be sure to watch it often, pick out what has been distributed in time, and continue to do the rest. For sea cucumbers with thick and hard skin, they should be burned first and then cooked with water. Burn the skin of sea cucumber on the fire, scrape off the burnt skin with a knife to expose brown, and then make it according to the above method. Due to the high temperature in summer, we should pay attention to the rot and deterioration of sea cucumbers, and remember that there should be no "raw water" in the basin where sea cucumbers are made, and the water should not be turbid and sticky. No matter when the sea cucumber is made, the water in the pot where the sea cucumber is made should not be greasy or salty. If there is oil in the water, sea cucumber is easy to rot and dissolve; If there is salt and alkali in the water, it is not easy to get through. Don't break a layer of peritoneum in the belly of sea cucumber when taking intestines by laparotomy, otherwise it will rot easily. But this layer of peritoneum must be gently washed off with water before cooking.

2. Cooking method of sea cucumber

(a) Shandong sea cucumber with onion, Sichuan sea cucumber with minced meat, Guangdong sea cucumber with shrimp paste, etc.

The fourth quarter shark fin

1, shark fin making method

(1) technology: soaking-cooking-cage steaming-finishing-blanching.

China listed it as one of the Eight Treasures in the Zhou Dynasty. Chinese medicine believes that shark fin has the functions of invigorating qi, enriching blood, tonifying kidney, tonifying lung and treating fatigue. Dried shark's fin swells in water. The basic method of doing hair generally requires several processes: soaking, boiling, stewing, soaking and bleaching. Due to the different age, thickness and salinity of shark fin, the complexity and maturity of the expansion process are also different. When making, the thin edge of shark fin is cut off first, and then it is soaked in cold water for 10 hour to 12 hour; When the shark fin becomes soft, put it in boiling water and cook it 1 hour; Stew in boiling water until most of the sand grains swell, and scrape with a knife to remove the sand grains (if the sand grains are not clean, stew in boiling water again to remove the sand grains); Cut off the wing roots and put them in the pot for stewing thoroughly (the old hard shark fin is usually stewed for 5 to 6 hours, and the soft shark fin is usually stewed for 4 to 5 hours; Take out the stewed shark's fin and cool it a little, then you can remove the bones and carrion. Stew the cleaned shark's fin in a pot for 1 ~ 2 hours until it is completely soaked, then take it out and rinse it with clear water to remove the odor. The above methods are especially suitable for the growth of shark fins with thick fins and old skin. ) Here are some considerations:

(2) The edge of shark fin is thin and tender, containing extremely fine sand and without fins. When making wings, the edges of wings are easy to be eroded, and fine sand is easy to be rolled into wings, which affects the quality of shark fins. Therefore, the edge of shark fin should be cut off before it rises to ensure the quality of shark fin.

(3) When the shark's fin swells, special attention should be paid not to use iron pots or copper pots. Because sulfur-containing protein in shark fin will react with iron and copper to generate iron sulfide, black and yellow spots will appear on the surface of shark fin, which will affect the quality of finished products. When making shark's fin, it's best to stew it with porcelain pots, stainless steel pot and other utensils, or soak it in wooden barrels.

(4) When the shark's fin is cooked or cooked, it should not be stained with oil, alkali, salt and other substances, otherwise it will cause the shark's fin epidermis to melt and affect the shark's fin soaking in water for too long. Over time, it will deteriorate and lose its edible value.

2. How to cook shark fin?

Generally, dorsal wings are the best, followed by tail wings and chest wings. When eating, it is soaked, roasted and boiled, which is most suitable for chopping, burning, clearing soup, filling chicken belly and steaming duck belly. Such as crab shark's fin, braised abalone shark's fin, casserole shark's fin, dried fish shark's fin and so on.

Section 5 Fish Belly

1, method of making fish belly

(1) frying process: fish belly drying-oil immersion-frying-water immersion-cleaning-cooking.

Thick hair can be made in water or oil. Thin people should be oily, not watery. Grease: that is, put the pot on fire, add more than half of the pot of oil, and the oil is 30% hot. Put the fish belly into the pulp, cut it, put it in the oil pan, hold it down with a spoon and fry it gently. See the fish belly foaming, turn it over and fry it; If the oil temperature rises, you can put down the pot; After the oil temperature drops, it will be ignited again and repeatedly. The frying time depends on the quality of the fish belly. The thick frying time is slightly longer, and the thin frying time is slightly shorter. Don't fry at high temperature to prevent the skin from burning and the meat from penetrating. The standard of fried fish belly is: the oil in the pot does not turn over, the fish belly breaks at a beat, and the section is spongy. Put the fried fish belly into a pot, first press it with something, then pour boiling water to make it soak back and soften, then take it out and squeeze out the water. According to the needs of dishes, cut into different shapes, blanch in boiling water several times, remove oil, put in boiling water, and change water twice a day. When cooking, kill it with hairy soup and you can burn it. Water boiling: Wash the fish belly with warm water, add cold water to the pot and bring to a boil. After stewing for two hours, wipe the fish belly with a cloth and continue stewing with boiling water. Every time you change the water, wash the fish belly with cold water first, and then stew it with hot water until it is cooked. When making fish maw, avoid contact with shrimp water and crab water to prevent diarrhea.

2. Cooking method of fish belly

There are many kinds of fish belly brewing, such as: fish belly stuffed with shrimp glue, fish belly stewed in thick soup, grilled fish belly and so on.

Section 6 scallop

1, scallop hair method

(1) technology: washing scallops-soaking in clear water-selecting sundries-steaming clear soup-cooking.

Wash scallops with clear water, remove the belt (also called column ribs, which are actually a kind of connective tissue), put them in a bowl, steam them with water, and put them in water for later use. When in use, the steamed scallops are twisted into silk. The raw juice of steamed scallops can be used to make dried scallops and clear soup.

2. How to cook scallops

(1) There are many cooking methods for scallops, such as braised scallops with milk and cabbage, scallops with osmanthus, and scallops stewed with wax gourd and hibiscus.

Section 7 Fish Lips

1, fish lip hair method

Put the fish lips into the basin, add boiling water, cover, change the boiling water repeatedly, and continue to stew until the sand can be removed and the sand and black skin scraped off. If sand can't be removed, they can continue to be made. After removing the sand, put it into the pot, change the boiling water and continue making until the bones can be removed. Pull out the bone, keep the shape intact, cut off the rotten edge, then soak it in clear water to remove the fishy smell and colloid, and put it in boiling water for later use. When cooking, cut it into different shapes as needed and kill it completely with hairy soup.

2. Cooking method of fish lips

Fish lips can be made into official dishes (thick soup series) or braised pickled peppers series, such as braised fish lips.

Section 8 Fishbone

1, fishbone hair method

Soak the fishbone for 12 hours until it becomes soft. When the sand layer on the surface cracks, clean the epidermis, use stainless steel utensils, add enough clear water, simmer the fishbone for about 5 hours until it becomes soft, take it out and cut it into small pieces, simmer for about 5 hours, rinse with clear water to remove the amine smell, and store the soaked fishbone at low temperature with an expansion rate of 500%-600%.

2. Cooking method of fish bones

Before eating, the bones should be soaked in advance, that is, the bones should be washed and dried with warm water of about 40℃, put into a pot and mixed with a little vegetable oil, then taken out when they are steamed and softened in a cage, and then soaked in 60-70% boiling water to make them fully expand. At this time, the bone is white, not hard, like jelly; Slice with a knife