| > | | | | and formed into a square. The best are from Africa. |
| There are wide variety of ingredients in Chinese | | | | Method for preparation: |
| cooking. In this chapter I'll introduce the two finest | | | | 1. Wash shark fins and boil for 30 minutes |
| and most expensive ingredients in Chinese cooking. | | | | 2. Soak in cold water for 2 hours and remove rough |
| There are wide variety of ingredients in Chinese | | | | skin. |
| cooking. The ingredients that we normally see can be | | | | 3. Simmer for another 3 hours and soak 4 hours in |
| divided into two major kinds: vegetable and animal. | | | | cold water. |
| Vegetable ingredients can be further divided into | | | | 4. Remove soft bones, be careful not to break shark |
| vegetables, beans, fresh fruits, dried fruits, | | | | fin pieces. Change water and simmer for 3 hours. |
| seasonings, vegetable fat, etc. Animal ingredients can | | | | 5. Soak again in cold water until soft |
| be further divided into meat, internal organs (not | | | | 6. Boil with fresh ginger for 1 ~ 2 times to remove |
| everyone likes them), poltry, aquatic product, egg | | | | smell from shark fins. Place in deep casserole, add |
| product. There are also a selection of special | | | | chicken soup stock and steam for 1 hour. Do not use |
| ingredients that we don't often use in our daily | | | | iron pot as shark fins will turn dark in color. |
| cooking. They are either rare and expensive that we | | | | Bird's Nest Bird's nest, one of the most delicate |
| only see them in high class hotels or restuarants, or | | | | ingredients in Chinese cooking, is produced in Annam, |
| we use them for special occasions, or from time to | | | | Thailand and Singapore regions. The Annam bird's |
| time when we want something different for a | | | | nest is considered to be the best in both quality and |
| change. Some of these inexpensive special ingredients | | | | color.Method for preparation: |
| are getting more popular nowadays due to their | | | | 1. Soak bird's nest for 3 ~ 4 hours in cold water, |
| nutritional values and unique tastes. In this chapter I'll | | | | remove pinfeathers and foreign particles with a |
| introduce the two finest and most expensive | | | | pincette, rinse well and soften in hot water. |
| ingredients in Chinese cooking. Shark Fins Shark fins | | | | 2. Place softened bird's nest in soup stock seasoned |
| are one of the finest delicacies in Chinese food. They | | | | with salt and cooking wine, steam for about 30 |
| are dried in one of two forms - whole or shredded | | | | minutes and serve. |