Chapter 9 Chapter 9 Taste of Shark Fin

Shark fins are mainly obtained from the fins and tails of sharks and rays.Because sharks and rays do not have fish fat, they rely on fins to move up and down in sea water, so their fins are very developed.Their fins are full of cartilage, and what they need is this cartilage.To make shark fin, the first step is to soak for 20 hours and then peel off the skin.Steam for 2 hours and remove the bones.Both sharks and rays have no urinary system, and the secretions are emitted through the whole body, so there is ammonia smell in the shark fin. After taking out the cartilage, steam for 2 hours and rinse with cold water for 6 hours. Repeat this 3-4 times to completely remove the ammonia smell. The shape of the shark fin is like mung bean vermicelli. Of course, one end is thicker and the other end is thinner. Because of the different ingredients, the color is also different. Some are light golden, and some are transparent like Burmese jade. When the shark fin is soft enough to pick up with chopsticks, the two ends can stick together. moderate.

It is said that the best shark's fin is Tianjiu's fin, and its idea comes from Pai Gow.There are two types of fins in Tianjiu, whale shark fins and basking shark fins.Whale sharks are the largest sharks in the ocean. The dorsal fin of an adult fish weighs about ten kilograms. However, the fin needles have a rough taste, with sharp teeth or scratched tongues, and a strong gray taste.The basking shark is the second oldest shark in the ocean, with excellent dorsal and caudal fins. Although Tianjiuyi is the best, Qunyi is also known as the king of wings.The fins are taken from the fins of the plow ray. The fin needles are thick, the meat membrane is thin, the taste is smooth, and the gelatin is rich.There are also several kinds of group fins: yellow sand group fins, pearl group fins, yellow group fins, cotton group fins, soft sand group fins, etc.The plower ray is better at living in the Asia-Pacific waters.

Today I want to taste "Huang Grilled Qun's Wings".Behind the chef's back, a good shark's fin is colorless and tasteless, and the fin needles are as soft as mung bean vermicelli and as smooth as Shaanxi stuffed skin.The work of soaking shark's fin is at home, and the next work is cooking soup.According to legend, the earliest shark fin was paid by foreigners as a tribute to the Chinese emperor. The imperial chef had never made it before, so he tried to brew it. Seeing that it was colorless, odorless and tasteless, he knew to add flavor, so he used old chicken, scallops, and ham. The things that come out of the soup are simmered together, and they are surprisingly fragrant. The emperor tasted them and praised them greatly. Therefore, shark fins have entered the list of Chinese delicacies as a delicacy.The current shark fin chefs are still "kung fu outside the fin". Soup making is the primary productive force, and they must cook different soups.

However, the times have changed, and the soup is the same. In the past, the soup should be thick, oily and thick, but today it should be lighter, and the full eaters especially refuse to be greasy.During this period, various shark fin chefs showed their talents. Wang Tao belongs to the Tan family cuisine, which has turned light and slightly westernized, and wants to integrate with international tastes. After soaking the shark's fin, add soup and then boil it, or steam it.To be honest, the craft chefs behind are just for reference anyway, because a soup cannot be patented. It’s not fair for the chefs to study for half their lives, and once the eaters take it for free, right?Besides, the eater simmers the soup at home, so the shark fin chef has to cook it again?Therefore, I can only guess the workmanship and ingredients of shark fin.

There are some things you should know and learn when tasting shark fin.Because shark's fin is precious, it is only for taste. Shark's fin chefs show off their skills by making shark's fin, so the quantity is small. Usually, it is served in a Yixing purple sand bowl, with a purple sand carved furnace underneath, and a candle is burned inside to keep warm.A good tool is a good saddle for a good horse.The brightness of the light is moderate, and it is advisable to reflect the shark's fin to make it appear bright and lustrous.The background music is soothing and smooth, the seats are spacious and comfortable, and the temperature needs to be warm, because shark fins are afraid of cold, and the fishy smell will rise when cold.Prepare a pot of weak tea for mouthwash.There are several kinds of side dishes, do not eat spicy food, taste shark fin, there is no need to smoke.Everything was arranged, and the shark's fin came up.

The one on the top is "Huang Pa Qun Wing", which is the fin of plowshare ray.However, the soup on the purple sand bowl is golden and bright, and the wing needles are bent in the soup, which is transparent and light golden, just like the color of Tian Topaz, and the fragrance is lingering and transpiring. The wind swayed gently. Take a sip of clear tea, put down the cup, hold a white spoon in your right hand, hold a small bowl in your left hand, scoop a spoonful of soup, take it slightly cool, and immediately the soup is rich and fragrant, rippling around your mouth, pursing your lips, the aroma will last for a long time.The main aroma of wing soup is chicken soup, which is generous, warm and long-lasting, and it bursts into the mouth and surrounds it leisurely in the mouth.It's time for the world to disappear, only to be with the incense.

After waking up from the scent, gently move the tip of the tongue to feel it carefully. The soup has multiple ingredients. Chef Wang Tao did not say a word, secretly guessing the ingredients.However, chicken soup is also different. The taste of the rooster's soup is upward, and the soup of the hen is slightly calm. This soup is clear and sweet and flat on all sides, very similar to capon soup. The color is yellow and bright, like liquid gold, and it is very good to cook with cuttlefish.The soup also has duck soup ingredients. The duck soup has a fresh water taste, which dissolves the high oil and high heat of the chicken soup, making the soup taste light and elegant.Here, there is a smell of scallops, faintly visible in the two soups, like the sea tide in the sky, shining from time to time in the same color of the sea and sky.It is a hint of salty and fishy seafood, which floats in the wind, refreshing the heart and lungs amidst the shadows of gulls and the sound of waves, making the wing soup show layers.

This fragrance is ten miles long.For the second bite, put the ham into the purple sand bowl, ladle the soup into the mouth, and chew it lightly. This time it is chewy, and it is time to release the strength of the chewing muscles. The aroma of the ham is a ray of hard fragrance. , it penetrates the lingering fragrance of the wing soup, and it is scattered around the teeth in strips. After this chewing, the taste buds are full, the strength of the chewing muscles is released, and you can take a bite of silver sprouts: mung bean sprouts.It is crisp, cool, and fresh in the mouth. Chewing it, the taste is walking in the spring field, the breeze is refreshing, crisp and juicy, it is the closest to the most tender part in the world, and it is the eternal embrace of life.

Incense is a force.The aroma is full of the lungs and hearts. When taking the third sip, hold the soup in the mouth, put a few wing needles between the teeth, and bite gently in a leisurely manner. The wing needles are soft and elastic, sliding between the teeth, and feel leisurely The double teeth capture the interest of smoothness and elasticity, and the tip of the tongue also helps to explore. In this way, every part of the mouth is jumping happily. It is a lyrical movement of music, gently moving and undulating, soft and long, and the aroma is long.The taster floats up with the aroma as the tip of the tongue chases the chewed tiny wing needles, and floats easily, like bathing in the warm sea breeze, touching the sun, and the sound of the waves like fluff, quietly crossing the beautiful golden coast.

Shark fin rice is the last step.Add a small bowl of fragrant rice into the shark's fin soup, and eat the soup and rice in the bowl. The fragrant rice and fin soup are mixed together, with the fragrance of grain, it is essentially the taste of home.At this moment, let go of chewing, and the instant fin soup is radiant in the mouth and emits a trembling aroma, which brings the taste of shark fin to the final climax!The soup and rice (the rice should be the kind that blooms, should be hard and grainy) are eaten together. During chewing, the granular rice full of fin soup rubs against the taste buds, and it even wipes off the saliva to make the fin soup Taste molecules are in direct contact with the taste buds, so a trembling fragrance is produced, and each taste bud discharges to the nerve endings, which makes the winged person who floats up in the air come back to the ground again, savoring the pleasure and reality of the world, it is like a big dream at this time When I first woke up, I was sweating profusely, facing an empty bowl whose heat was fading away.