Fish with chrysanthemum in soup(tang pao ju hua yu )

How to soak chrysanthemum fish in soup:

Raw materials for soaking chrysanthemum fish in soup:

Jingguiyu 400g, nenfengwei 250g, yellow minced fish 50g, cooked lean ham 15g, coriander 100g, cooking wine 10g, refined salt 5g, monosodium glutamate 1g, pepper 1g, scallion 10g, ginger 10g, dry starch 60g, chicken broth 700g, chicken oil 10g.

Processing steps of chrysanthemum fish in soup

1. Mash green onion and ginger, and take juice with cooking wine and water. Cut the ham into small pieces. Remove the root of the fungus, rinse it, and put it into a boiling water pot. Wash the coriander and leave the leaves.

2. Cut the mandarin fish into 10 cm long pieces, 4 cm wide slices, 3 cm wide cut into silk, 1 cm connected, to form a comb shape, marinate with onion ginger wine and refined salt, dip both sides with dry starch, roll from one end, hold the connected fish by hand, shake it to make the shredded fish spread, put it on the drain plate with oil handle, put a little yellow minced fish in the center, and press the minced ham Like a blooming chrysanthemum.

3. pot, add chicken soup, Pteris, salt and msg to boil, adjust the taste, skim the foam, add coriander leaf and pepper into the soup bowl. Another pot into the boiling water, will leak plate on the chrysanthemum fish into the boiling water pot cooked, take out into the soup

Characteristics of chrysanthemum fish in soup

There are many kinds of mandarin fish dishes. In terms of its shape, this dish is unique. White chrysanthemum fish floating in the soup, dotted with red and yellow stamens in the middle, as if flowers were in full bloom, colorful and attractive. Chrysanthemum fish soaked in soup is exquisite in knife work and exquisite in production. Mandarin fish is fresh, soft, smooth and tender, Phoenix Tail fungus is crispy and delicious, chicken soup is clear and delicious, and coriander leaves are fragrant. It can be regarded as the leader of innovative dishes.

Fish with chrysanthemum in soup

Stewed fish with chrysanthemum in soup is a traditional local dish in Hunan Province, which belongs to Hunan cuisine. Mash the onion and ginger, and take the juice with cooking wine and water. Cut the ham into small pieces. Remove the root of Phoenix Tail fungus, wash it and put it into a boiling water pot. Wash the coriander and leave the leaves. Jiayu meat is cut into 10 cm long pieces, 4 cm wide slices, 3 cm wide cut into silk, 1 cm connected, to form a comb shape, covered with onion ginger wine juice and refined salt, coated with dry starch on both sides, rolled into a roll from one end, hold the connected fish by hand, shake it to make the silk spread, put it on the oiled leaky plate with handle, put some yellow minced fish in the center, and press the minced ham Like a blooming chrysanthemum. Add chicken soup, Pteris, salt and MSG into the pot and boil. Stir up the flavour, skim the foam, and add the coriander leaf and pepper to the bowl. Another pot into boiling water, will be on the plate of chrysanthemum fish into boiling water porridge cooked, take out into a soup bowl, drizzle chicken oil.

Material Science

400 grams of pure mandarin fish. There are 250 grams of fresh Phoenix Tail fungus, 50 grams of yellow minced fish, 15 grams of cooked lean ham and 100 grams of coriander. 10 g cooking wine, 5 g refined salt, 1 g monosodium glutamate, 1 g pepper, 10 g green onion, 10 g ginger, 60 g dry starch, 700 g chicken broth, 10 g chicken oil

make

1. Mash green onion and ginger, and take juice with cooking wine and water. Cut the ham into small pieces. Remove the root of Phoenix Tail fungus, wash it and put it into a boiling water pot. Wash the coriander and leave the leaves.

2. Cut Jiayu meat into 10 cm long pieces, 4 cm wide slices, 3 cm wide cut into silk, 1 cm connected into comb shape, cover with onion ginger wine juice and refined salt, dip dry starch on both sides, roll into a roll from one end, hold the connected fish meat by hand, shake it to make the shredded fish spread, put it on the oiled leaky plate with handle, put some yellow minced fish in the center, and press some ham powder, It looks like a blooming chrysanthemum.

3. pot, add chicken soup, Pteris, salt and msg to boil, adjust the taste, skim the foam, add coriander leaf and pepper to the bowl. Another pot into boiling water, will be on the plate of chrysanthemum fish into boiling water porridge cooked, take out into a soup bowl, drizzle chicken oil.

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Chinese PinYin : Tang Pao Ju Hua Yu