Soaking Procedures

Procedures for Soaking Shark's Fin:
For small size
1. Wash and soak shark's fin in water for 5 hours.
2. Boil in boiling water with lemon or orange for 20 minutes to remove the fishy smell.
3. Remove from heat and soak the Shark's Fin for 3 hours.
4. Change the water and soak it again with fresh water for 2 more hours.  Then, the shark's fin is ready to cook.  If the shark's fin is of very small size, can shorten the soaking time to 30 minutes accordingly.  

For big size
1. Wash and soak shark's fin in water for 5 hours.
2. Boil in boiling water for 20 minutes.
3. Remove from heat and soak the Shark's Fin for 3 hours.
4. Repeat steps 2 and 3 for 1-2 times until the shark's fin until soft.
4. Change the water and soak it again with fresh water for 3 more hours.  Then, the shark's fin is ready to cook (For the last time boiling, boil with lemon or orange to remove the fishy smell). 

 

Procedures for Soaking Bird's Nest:
1. Soak bird's nest in water for 3 hours.
2. Check if bird's best is tender enough. If not, squeeze hard parts and soak until completely tender.
3. Remove the feather and dirt from bird's nest
4. Pour bird's nest and suitable amount of boiling water into a stewing pot. Stew for 1/2 to 2 hours. (Please do not add sugar while stewing. The stewing time depends on different types of bird's nest. Please refer to Dried Bird's Nest)
5. Keep the stewed bird's nest in refrigerator, it can keep fresh for 2 weeks*. (Please refer to Recipes) * If stew with meat, the stewed bird's nest can keep fresh for 2-3 days only

 
 

 

浸发过程 

 

浸发鱼翅过程:

1.     将鱼翅用冷水浸约五小时(鱼翅会发大)

2.     然后放鱼翅及姜、葱、或柠檬一个入沸水滚二十分钟以除腥味(即出水)

3.     熄火后,焗约三小时,取出洗净(鱼翅会缩细)

4.     之后换清水浸二小时,即发好可备用

 

如属较小的鱼翅,浸水过程可缩短至半小时。如属较大的鱼翅,重复上述步骤23一至二次,直至鱼翅够腍。(姜、葱或柠檬一个可于最后一次煲时才放)

 

 

浸发燕窝过程:

1.     先用清水浸燕窝三小时

2.     检查燕窝是否已浸松, 如仍有硬块, 用手轻捽, 并再浸至全松软

3.     把燕窝浸透后用钳子清除燕子毛或杂质

4.     把洗净的燕窝放入炖盅内,加适量沸水,炖约半小时至二小时 (炖时请勿加糖,所炖时间视乎品种, 请参阅乾燕窝)

5.     炖好的燕窝可放入雪柜保存两星期*, 吃时取适当份量便可 (可参阅食谱)

* 如炖时加入肉类等带油食品, 保存期约二至三天

 

浸发花胶过程:

1.     先将花胶用冷水浸过夜,

2.     将花胶放进沸水里约十分钟,熄火焗至水和暖(切忌沾到肥油),然后换清水浸三至四小时就发好,如不够软,重复步骤1及步骤2,

3.     由于花胶爲胶质极重之物,容易黐底,爲防烧焦,煲时宜先用竹笪垫底,

4.     可先用姜、葱、油、盐、烧酒起镬,放入水,水滚后把花胶放进沸水滚十五分钟以除腥味(即出水),

5.     花胶煲了一段的时间便会渐渐溶化(时间视乎花胶大小)

 

浸发鲍鱼过程:

1.     先将鲍鱼浸一晚,

2.     煲开水后放入鲍鱼滚三十分钟,然后熄火焗到水和暖,

3.     然后便可剪去内脏, 刮去沙粒,

4.     之后可把鲍鱼放进沸水中漫火煮约六个钟后,用筷子试插,易于穿过则成。煲鲍鱼不可加盐或火腿等,因咸则鲍鱼煲不稔滑。

 

浸发秃参/白石参过程:

1.     煲滚开水后放入秃参/白石参滚二十分钟,然后熄火焗一夜,

2.     接著再浸清水至发胀,期间勤换水,如不够软,重复步骤1及2

3.     最后将秃参/白石参浸于冷水,取出内脏,刮去沙粒,然后便可出水备用。

 

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