Fish fillet soup with water shield(chun cai yu liu tang )

Method of water shield fish soup:

Raw materials for making fish fillet soup with Brasenia schreberi

Canned Brasenia schreberi 1 tin; 300 grams of fish; 75 grams of fat stuffing; 1 egg; appropriate amount of starch

Ingredients for making fish fillet soup with Brasenia schreberi

Soup 15 tbsp (450 g); pepper a little; salt 1 tbsp (3 G)

The processing steps are as follows:

1. Wash and mince the fish, add the fat meat stuffing and chop until even, mix in egg white, refined salt and starch, and stir to form elastic fish paste;

2. After the soup is boiled, turn off the fire, put the fish slurry into a plastic bag, cut a corner, squeeze the fish slurry into a strip, slide it into the soup, and then open fire to boil after all squeezing, and stir it gently to make it into small pieces;

3. Pour the Brasenia schreberi into the soup and cook together, and add refined salt to taste;

4. Pour in the starch to thicken, turn off the heat when the soup is a little thick, and sprinkle with pepper when eating.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of the soup are as follows

Crisp and delicious, light and delicious.

When making fish fillet soup with Brasenia schreberi:

You can use a domestic juicer to stir fish stuffing.

Fish fillet soup with water shield

Material Science

Canned Brasenia schreberi 1 tin, 300 grams of fish, 75 grams of fat stuffing, 1 egg, appropriate amount of starch,

Seasoning

15 tbsp stock, a little pepper, 1 tbsp salt,

practice

1. Wash and mince the fish, add in the fat stuffing, chop until well, mix in egg white, refined salt and starch, and stir to form elastic fish paste,

2. After the soup is boiled, turn off the fire, put the fish slurry into a plastic bag, cut a corner, squeeze the fish slurry into a strip, slide it into the soup, and then open fire to boil after all squeezing, and stir it gently to make it into small pieces,

3. Pour Brasenia schreberi into the soup and cook together, and add refined salt to taste,

4. Pour in the starch to thicken, turn off the heat when the soup is a little thick, and sprinkle with pepper when eating.

characteristic

Crisp and delicious, light and delicious.

Tips

You can use a domestic juicer to stir fish stuffing.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chun Cai Yu Liu Tang