Stewed black mullet eggs(hui wu yu dan )

Stewed black mullet eggs

Raw materials for stewing black mullet eggs:

5 g, Shaojiu 7. 5 g, pepper 0. 5 g, refined salt 1 g, ginger juice 7. 5 g, monosodium glutamate 3 G, soy sauce 1 g, wet starch 75 g, chicken soup 250 g, cooked chicken oil 5 g.

Processing steps of stewed black mullet eggs:

1. Wash the black mullet eggs with clean water, peel off the fat skin, put them in a cold water pot, boil them on a high fire, and then soak them for 6 hours. Then uncover the black mullet eggs one by one, put them into a cold water pot, and heat them on a high fire until they are 80% boiling. Then change them to cold water and cook them again. In this way, repeat five or six times to remove the salty smell.

2. Place the spoon on the high heat, and add chicken soup, black mullet eggs, soy sauce, Shaojiu, ginger juice, refined salt and MSG. After the soup is boiled, skim off the foam, add the wet starch mixed with water, stir well, then add vinegar and pepper, stir twice, pour in the cooked chicken oil, pour in the bowl, sprinkle with parsley.

Characteristics of stewed black mullet eggs:

The soup is clear, yellow, fresh, sour and spicy. It is appetizing and greasy.

Attention should be paid to when making stewed black mullet eggs

If you don't use it on that day, you must soak it in clean water and change the water once a day. Monosodium glutamate, vinegar and pepper should be put down after mixing. It is easy to change quality and taste when boiling.

Stewed black mullet eggs

Stewed cuttlefish egg is one of the traditional delicacies with Shandong characteristics, which belongs to Shandong cuisine. This dish has the characteristics of hot and sour, appetizing, light yellow soup, soft and tender texture. The main raw materials are black mullet eggs and Shaoxing wine. The taste is fragrant and the technology is boiling.

Basic characteristics

1. Cuttlefish egg is the spawning of cuttlefish (commonly known as cuttlefish). It is oval shaped and covered with a translucent thin skin (i.e. fat skin). It contains a lot of protein. It is produced in Qingdao, Yantai and other places in Shandong Province. It has always been regarded as a seafood treasure. During the Qianlong period of the Qing Dynasty, Yuan Mei, a great poet and gourmet, tasted the dish many times and recorded its preparation in Suiyuan food list "It's hard to serve the fresh cuttlefish eggs. The river must be rolled through, the sand removed, and the chicken soup and mushrooms simmered. Gong quyan's Sima family system is the best. "It can be seen that this is a famous dish with a long history.

Basic materials

Black mullet eggs 100 grams of vinegar 1.5 g parsley 1.5 g Shaojiu 7.5G pepper 0.5g refined salt 1 gram ginger juice 7.5G MSG 3 grams of soy sauce 1 g wet starch 75 grams chicken soup 250 grams of cooked chicken oil 5 g

step

1. Wash the black mullet eggs with clean water, peel off the fat skin, put them in a cold water pot, boil them on a high fire, and then soak them for 6 hours. Then uncover the black mullet eggs one by one, put them into a cold water pot, and heat them on a high fire until they are 80% boiling. Then change them to cold water and cook them again. In this way, repeat five or six times to remove the salty smell.

2. Place the spoon on the high heat, and add chicken soup, black mullet eggs, soy sauce, Shaojiu, ginger juice, refined salt and MSG. After the soup is boiled, skim off the foam, add the wet starch mixed with water, stir well, then add vinegar and pepper, stir twice, pour in the cooked chicken oil, pour in the bowl, sprinkle with parsley.

be careful

1. If you don't use it on that day, you must soak it in clean water and change the water once a day.

2. Monosodium glutamate, vinegar and pepper should be put down after mixing. It is easy to deteriorate and change taste when boiling.

Another way

Mullet eggs 200 grams

Monosodium glutamate 5 points

Chicken soup. 500 grams

Cooked pork... 5g

Pepper... 0.5g

Sesame oil... 2 g

Coriander... 2 g

75 g wet starch

Soy sauce 1.5g

Ginger water... 7.5G

Vinegar... 20g

Shaojiu..... 7g

Refined salt..... 3 G

1. Wash the cuttlefish eggs with water repeatedly to remove the fishy smell. Put it in a cold water pot and boil it. Change the water and then cook. Cook the eggs until they are cracked and twist them open by hand. Soak in cold water and tear the eggs apart. Put it in a cold water pan. Bring to a boil on a high heat, change the water and cook again. Repeat this five or six times to remove the salty smell.

2. Put the spoon on the high heat, add the cooked lard, stir fry with pepper when it is hot, and add chicken soup, cuttlefish egg slice, soy sauce, monosodium glutamate, salt, Shaojiu, maojiang water. After the soup is boiled, skim off the foam, add wet starch to thicken, stir well, add vinegar, stir a few times, pour sesame oil, put in a bowl, sprinkle with coriander.

1. The cuttlefish eggs should be cooked repeatedly to remove the fishy smell, but the cuttlefish eggs that are torn into pieces can not be boiled in boiling water, but should be boiled in cold water.

2. Starch should not be too thick when thickening, and soup should not be opened. Just slightly open.

3. Vinegar should be put later, but it will not taste vinegar if it is put early.

1. Cuttlefish egg is a kind of seafood made from salted egg gland of female cuttlefish. Cuttlefish eggs, also known as moon eggs, are oval in shape. They are wrapped with a thin translucent skin on the outside, and inside are small round pieces close together, that is, cuttlefish money. Mullet eggs are mainly produced in Qingdao, Shandong Province.

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Chinese PinYin : Hui Wu Yu Dan