Detailed Guide to Rehydrating Dried Ingredients
1. Jellyfish Skin:
Soak in cold water. After soaking and washing, drain the jellyfish skin and put it into a pot of 80°C water. During the blanching process, the water temperature should always be maintained between 70°C and 80°C. After about 30 seconds, the jellyfish head will start to shrink. At this point, pour out the jellyfish skin, rinse it in cold water, and then soak it in a 1/500 concentration of vinegar solution (the concentration can be slightly increased in summer, and a piece of ice can be placed on the water surface). After soaking for a few hours, the jellyfish head will return to its original shape and become very crispy. Pour out the vinegar solution, replace it with clean water, and it can be used anytime.
2. Bird's Nest:
Wash the bird's nest and place it in a bowl. Add water at 30°C (cool water can be used in summer). Cover it and let it sit until the bird's nest expands and softens. Then, change the water to warm water once. Hold the bird's nest with one hand and use tweezers with the other to pick out all the feathers and remove the sand from the roots. Then, change the water to warm water again and let it continue to expand. Continue changing the water until the bird's nest is soft and smooth. When ready to use, tear the rehydrated bird's nest into small pieces and blanch it in boiling stock.
3. Bear's Paw:
It can be rehydrated by two methods: water method and fire method. The water method is: first, soak the bear's paw in warm water for 7 days, changing the water frequently and maintaining the water temperature. After it's fully soaked, use alkaline water to scrub off dirt, trim the excess fat, and simmer it over low heat in fresh water. When the hair can be pulled out, remove it, first pluck the large hairs, then use tweezers to remove the small hairs (be careful not to break the hairs in the meat), rub off the black skin, remove the hard skin from the paw pads, and then boil in boiling water. When the paw shells start to curl, remove them cleanly and extract the bones. Place it in a basin, add feather broth, add ginger and scallions, and steam it in a steamer until tender. The fire method is: first, slightly trim the hair on the bear's paw, soak it in warm water until soft, mix clay with crushed wheat straw to form a moderately hard paste, and apply the paste evenly over the paw, covering the hair. Light charcoal, dig a pit, place the bear's paw in it, cover it completely with charcoal, and burn for about two hours. When the clay turns red, remove it and let it cool. Remove the clay, wash it in hot alkaline water, soak it in hot water, and then simmer over low heat for several hours. When the bear's paw becomes soft again, remove it, pluck any remaining hair, remove the hard skin from the paw pads, rub off the black skin, and continue to rehydrate in boiling water. When the paw shells curl, remove them.
4. Monkey Head Mushroom:
Wash the monkey head mushroom with warm water, soak it in boiling water until it's fully rehydrated, then transfer it to another basin of boiling water, cover it, and place it in a warm spot to let it steep and soften. Remove it, trim the outer skin from the base, wash it, slice it open along the grain, and then slice it into large pieces with a slanting cut. Blanch it in a pot of stock until cooked through, drain the water, place it in a bowl, add two ladles of feather broth, add scallions and ginger, and steam for 10 minutes (a small amount of alkali can also be added). Rinse it with warm water, pat it dry, mix it with egg white and starch slurry, and then blanch the slices one by one in boiling water at 90% heat before use.
5. Shark Fin:
Trim the thin edges of the shark fin (as they contain very fine sand that is difficult to remove completely). Then, depending on the quality of the fin, apply appropriate heat and blanch in boiling water. Transfer the blanched fins to a wooden barrel, pour in boiling water to cover them, cover, and maintain the temperature to let them steep for several hours. Then, remove the sand from the fins, trim the fin roots, wash them, and continue to blanch and steep for about 5 more hours. Let the well-rehydrated fins cool, remove the bones and any spoiled flesh, rinse away the fishy taste in clean water, and continue to blanch and soak. The blanching and soaking time can be shorter in hot weather and longer in cold weather. When rehydrating shark fins, avoid using iron utensils.
6. Fish Maw:
Thicker fish maw can be rehydrated by either water or oil method. Thinner, smaller fish maw is better suited for the oil method. Oil method: Heat a wok over a flame, add oil to fill about half the wok. When the oil is at 30% heat, place the fish maw in to soften slightly, then cut it open and return it to the oil. Use a ladle to press it down and fry over low heat. When the fish maw starts to bubble, turn it over; if the oil temperature rises, remove the wok from the heat. When the temperature drops, put it back on the heat, repeating this process. The frying time depends on the quality of the fish maw; thicker ones take longer, thinner ones take less time. Do not fry over high heat, as this will burn the outside while leaving the inside undercooked. The standard for a properly fried fish maw is that the oil in the wok no longer bubbles, the maw breaks easily when tapped, and the cross-section is spongy. Place the fried fish maw in a basin, press it down with something, then pour in boiling water to allow it to rehydrate and soften. Then, remove it, squeeze out the water. Cut it into different shapes as needed for the dish, blanch it several times in boiling water to remove excess oil, and keep it in boiling water, changing the water twice a day. When cooking, blanch it briefly in feather broth before preparing the dish. Water method: Wash the fish maw with warm water, place it in a pot, add cold water and bring to a boil, then simmer for two hours. Wipe the fish maw with a cloth, change the water, and continue to simmer. Each time you change the water, first rinse the fish maw with cold water, then simmer with hot water until it is fully rehydrated. When rehydrating fish maw, avoid contact with shrimp or crab water to prevent it from becoming mushy.
7. Fish Bone:
First, wash the fish bone with warm water, then soak it in boiling water for two hours until it swells and turns white. Transfer it to another basin, add feather broth and a small amount of raw glutinous rice, and steam in a steamer for about 30 minutes. When the fish bone is tender and crisp, remove it, keep it in boiling water, and set aside for later use.
8. Fish Lip:
Place the fish lip in a basin, add boiling water, cover, and repeatedly change the water to let it steep until the sand can be scraped off. Scrape off the sand and black skin. If the sand cannot be completely removed, continue the rehydration process. After removing the sand, place it in a basin, change the water and continue to rehydrate until the bone can be pulled out. Extract the bone while keeping the shape intact, trim away any spoiled edges, then soak in clean water to remove the fishy taste and gelatin. Keep it in boiling water for later use. When cooking, cut it into different shapes as needed and blanch thoroughly in feather broth.
9. Fish Skin:
Can be rehydrated by water or oil method. Generally, shark skin is thicker and better for the water method, while sturgeon skin is thinner and better for the oil method. Water method: Place the shark skin over a flame to roast until the sand falls off, then put it in a basin, add boiling water, cover, and let it steam until the sand particles脱落. Remove the fish skin. If some sand remains, continue to steam it. After removing, clean off all the sand, then steam in boiling water for another 3 hours. Remove it, clean off the yellow and black skin on both sides and any spoiled flesh, blanch it once in boiling water, and continue rehydrating with water. When the fish skin is smooth, soft, and has no fishy or foul odor, it can be cut and blanched in feather broth before cooking. Oil method: Sturgeon skin is thin, first wipe it clean, roast it soft over a flame, and cut it into 13 cm squares. Then, separate the layers, first quickly blanch it in hot oil, then slowly fry in warm oil, repeatedly adjusting the heat to keep the oil temperature below 50%. Fry the fish skin until done. Then, soak it in boiling water to allow it to rehydrate and soften, scrape off the black skin, place it in a basin, add hot water with a little alkali to remove floating oil, then change to hot water to rinse off the alkali taste, and keep it in boiling water. When ready to use, slice it into large pieces with a slanting cut and blanch briefly in boiling stock. Because fish skin varies in thickness and tenderness, be careful to remove the pieces that are properly rehydrated in a timely manner.
10. Abalone:
First, wash the dried abalone clean, then add boiling water, cover, and steam until it softens. Transfer it to a basin of cool water, clean off the black skin, rinse away impurities, and put it in a basin of boiling water. Add a small amount of alkali, cover, and place it on the stove to continue steaming until the abalone is fully rehydrated and has a springy texture. Cut it, then change to hot water to rinse off the alkali taste.
11. Fish Skirt:
Wash the fish skirt clean, place it in a pot of hot water. After the water boils, move the pot away from the heat. Once it softens, remove it and place it in a basin of cool water, scrape off the black skin on the surface and the coarse skin on the underside. Put the fish skirt back into a pot of boiling water, add scallions, ginger, and cooking wine, bring to a boil, and simmer until the bone can be removed. Remove it, take out the bone, trim away any unusable parts, rinse with boiling water to remove the fishy taste, and keep it in boiling water. When ready to use, cut it and blanch it briefly in stock.
12. Fish Head:
Shark head has a lot of sand on its skin, while sturgeon head has none. The shark head should first be roasted over a flame until the sand falls off, then place it in a basin and press it down, pour in boiling water, cover, and let it steep on the stove until the skin softens. Remove the sand and scrape off the black skin, then blanch it in boiling water. Pour the fish head and the water together into a basin and continue to steam. When the fish head is completely soft, remove the bones, rinse it clean, and continue to steam until it has no fishy smell and is white in color. It is then fully rehydrated. When ready to use, blanch it briefly in boiling stock. The rehydration method for sturgeon head is the same, except it is not roasted over a flame.
13. Razor Clam:
Wash the razor clam with warm water, soak it in clean water for two or three hours, then transfer it to a basin and steam in a steamer until it softens. Clean out the impurities, place it back in a basin, add feather broth, and steam until tender.
14. Razor Clam (Dried):
Steam the dried razor clam in boiling water until soft, split it open, remove the impurities, wash it clean, and place it in a basin. Add boiling water, a little alkali, and continue to steam. You can add heat three to four times in between until the razor clam is plump and tender. Keep it in boiling water (with a little alkali) for later use.
15. Blood Clam:
Scrub the blood clam clean with a brush to remove the sand until the shell turns white. Briefly dip it in boiling water. When eating, remove one side of the shell and serve the meat on the other side.
16. Scallop:
Wash the scallop clean, remove the "waistband" (also called the columnar muscle, which is actually a type of connective tissue), place it in a bowl, add water, and steam until tender. Keep it in water for later use. When ready to use, rub the steamed scallop into threads. The original juice from steaming can be used to make scallop dishes or to clear broth.
17. Squid:
There are two methods: raw rehydration and cooked rehydration. The cooked method is more common in Henan. First, remove the tentacles. Soak the squid in warm alkaline water until it is completely soft (the amount of alkali used depends on the quality of the squid; older and thicker squid requires more alkali than younger and thinner squid. Generally, for 250g of young, thin squid, use 50g of alkali; for older, thicker squid, a bit more can be used). Scrape off the black skin, cut it lengthwise into two pieces, and pour both the squid and the alkaline water into a pot. Bring to a boil over high heat, then reduce the heat twice. When it becomes translucent, transfer the squid to a basin of boiling water and change the water before it cools down. Each time you change the water, add a little more alkali. Change the water three times until it is fully expanded. When ready to use, soak it in warm water to leach out the alkali taste. The rehydrated squid should be smooth, soft, white-yellow in color, fresh and translucent, and springy to the touch. If there is leftover rehydrated squid, keep it in boiling water with a little alkali for later use.
18. Clam (Dried):
Wash the dried clam with clean water, then place it in warm water to steam until soft. Do not discard the original soaking liquid, as it can be used for clear broth and other dishes.
19. Cuttlefish Egg:
When ready to eat, wash the cuttlefish egg with clean water, remove it to cold water to separate the layers, then dip it in boiling water, and soak it in clean water again to leach out the salty taste. Keep it in warm water for later use.
20. Deer Tendon:
Can be rehydrated by oil or water method, with the water method being the best. For the water method, first tap the deer tendon with a hammer to soften its texture.
21. Sea Cucumber:
First, place the sea cucumber in a basin, add boiling water, and let it soak until soft, then transfer it to a pot of cold water. Bring to a boil, then move it to a basin of boiling water, cover tightly, and place it in a warm spot on the stove. When the sea cucumber has expanded, transfer it to a basin of boiling water, use a knife to cut open its belly, remove the internal organs, and scrape off the outer black skin before washing it clean. Place it back in a pot of cold water, bring to a boil, then transfer again to a basin of boiling water, cover, and place in a warm spot. Repeat this steaming process until the sea cucumber is soft, smooth, and has a firm, springy texture when squeezed. Once rehydrated, it can be kept in boiling water for later use. Because sea cucumbers vary in size, they will not rehydrate at the same time, and it's impossible to predict how many times the process needs to be repeated, so you must check frequently and remove the ones that are ready, continuing to rehydrate the rest. For sea cucumbers with thick, hard skin, you must first scorch them over a flame, then use the water method. Scorch the outer skin of the sea cucumber over a flame, scrape off the charred skin to reveal the brown layer underneath, and then proceed with the rehydration method described above. In summer, due to higher temperatures, be careful to prevent the sea cucumber from rotting or spoiling. It is crucial not to have "raw water" (unboiled water) in the basin and to ensure the water does not become cloudy or sticky. Regardless of the season, the water in the pot or basin for rehydrating sea cucumbers must not contain any grease, salt, or alkali. If there is oil, the sea cucumber will easily rot and dissolve; if there is salt or alkali, it will not rehydrate properly. When cutting open the belly and removing the intestines, do not puncture the inner membrane, as this will cause it to easily break during rehydration. However, before cooking, this inner membrane must be gently washed off with clean water.
22. Mushroom (Dried):
Wash the mushroom with water, remove the old stem, place it in a basin, add water, and steam for a few minutes in a steamer. Remove it and keep it in boiling water. Save the original juice.
23. Deer Antler (Velvet):
First, place the deer antler in boiling water (steaming water is better). Depending on the amount of antler, its quality, the climate, and the time required, add an appropriate amount of alkali. Generally, for 500g of antler, use about 100g of alkali. Soak until the antler softens, remove the old stem, wash it repeatedly, boil it once, rinse it clean, boil again, and then keep it in boiling water for later use.
24. Morel Mushroom:
Soak in water until soft, remove the stem, wash it, blanch it briefly in boiling water, and keep it for later use.
25. Fern Bracken:
Soak in warm water until it opens, wash it, remove impurities and old stems, cook it, and