Fish maw stuffed with shrimp(xia jiao rang yu du )

Fish maw stuffed with shrimp glue

Raw materials for making fish maw with shrimp glue pulp:

Dry fried fish maw 50 g, ginger 10 g, shrimp glue 180 g, Hutiao 10 g, Caiwu 150 g, refined salt 2 g, cooked ham 2.5 g, monosodium glutamate 1 g, coriander leaf 5 g, egg white 10 g, pepper 0.5 g, two soup 350 g, ginger wine 10 g, Euryale soup 10 g, dry starch 25 g, sesame oil 0.5 g, wet starch 7.5 g, peanut oil 60 g, Shangtang 125 G.

Processing steps of fish maw stuffed with shrimp glue:

1. Soak the half dry fried fish maw in clean water for about 2 hours, change the water repeatedly and rub it three times to remove the peculiar smell. Take out and drain the water, cut off the skin and tendons, cut into 12 pieces of round pieces with a diameter of 4 cm, put them in the boiling water pot for 30 seconds, and then remove and drain the water. Heat the frying pan over medium heat, add 15g peanut oil, saute ginger and scallion until fragrant, cook Shaoxing wine, add 250g second soup and 1g refined salt, simmer the fish maw for about 1 minute after boiling, remove ginger and scallion, absorb water with clean towel, put them on the plate, cool them, and sprinkle dry starch on one side of each fish maw.

2. Divide the shrimp glue into 12 small balls, put them on the dried starch side of the fish belly, and smooth the shrimp glue with egg white. Put coriander leaves and ham powder on both ends of shrimp glue, steam in steamer over high heat for about 5 minutes until cooked, take them out, transfer them to another plate and arrange them in 2

Characteristics of fish maw stuffed with shrimp glue:

Fish Maw is a dry product of fish bladder. There are many kinds of fish maw, including yellow croaker maw, XENOCYPRIS maw maw, Guangdu, Maochang maw, etc. Fish Maw is one of the eight treasures of the sea, containing protein, fat and viscose. Traditional Chinese medicine believes that fish maw is sweet, salty and flat, which has the therapeutic effect of nourishing blood and stopping bleeding, tonifying kidney and strengthening essence. This dish is made of yellow croaker tripe, deep fried, soaked in water until soft, then cut into small pieces and steamed with shrimp. The color is white and the texture is soft. The taste is fresh and suitable for all seasons.

When making fish maw with shrimp glue pulp:

Dry fried fish maw: soak 500g dry fish maw in clean water for about 6 hours, then cut it open, scrape off the inner membrane and wash out the outer tendon. It is laid on the bamboo grate and cut into sections after drying (the long one is divided into three sections and the short one is divided into two sections). Put 1000 grams of peanut oil in a deep iron pot on a medium match stove and heat it to 60% heat. Put it into the fish maw and stir it while frying. When the fish maw expands, use a low fire and use a special iron wire grate to press the fish maw to half float and sink, then continue to soak and fry. When the bubbles in the fish maw change from large, fast and dense to small, slow and sparse, take out the wire grate and take it up for cooling. When frying, it is necessary to master the fire and oil temperature. If the frying time is not enough, the hair will be tough and not expand after the water is released; if it is too hot, it will be fragile; only when it is just right, it can be broken and it will make a sound. Shrimp glue: 75 grams of pork cut into fine material, into the refrigerator. Dried shrimps

Fish maw stuffed with shrimp

Fish maw stuffed with shrimp is a famous traditional dish in Guangdong Province. Fish Maw is a dry product of fish bladder. There are many kinds of fish maw, including yellow croaker maw, XENOCYPRIS maw maw, Guangdu, Maochang maw, etc. Fish Maw is one of the eight treasures of the sea, containing protein, fat and viscose. Traditional Chinese medicine believes that fish maw is sweet, salty and flat, which has the therapeutic effect of nourishing blood and stopping bleeding, tonifying kidney and strengthening essence. This dish is made of yellow croaker tripe, deep fried, soaked in water until soft, then cut into small pieces and steamed with shrimp. The color is white and the texture is soft. The taste is fresh,

Food materials

Dry fried fish maw 50 g, ginger 10 g, shrimp glue 180 g, Hutiao 10 g, Caiwu 150 g, refined salt 2 g, cooked ham 2.5 g, monosodium glutamate 1 g, coriander leaf 5 g, egg white 10 g, pepper 0.5 g, er Tang 350 g, ginger wine 10 g, Euryale soup 10 g, dry starch 25 g, sesame oil 0.5 g, wet starch 7.5 g, peanut oil 60 g, Shangtang 125 G.

Production method

1. Soak the half dry fried fish maw in clean water for about 2 hours, change the water repeatedly and rub it three times to remove the peculiar smell. Take out and drain the water, cut off the skin and tendons, cut into 12 pieces of round pieces with a diameter of 4 cm, put them in the boiling water pot for 30 seconds, and then remove and drain the water. Heat the frying pan over medium heat, add 15g peanut oil, saute ginger and scallion until fragrant, cook Shaoxing wine, add 250g second soup and 1g refined salt, simmer the fish maw for about 1 minute after boiling, remove ginger and scallion, absorb water with clean towel, put them on the plate, cool them, and sprinkle dry starch on one side of each fish maw.

2. Divide the shrimp glue into 12 small balls, put them on the dried starch side of the fish belly, and smooth the shrimp glue with egg white. Put coriander leaves and ham powder on both ends of shrimp glue, steam them in steamer for about 5 minutes, remove them, transfer them to another plate, and arrange them into 2 rows, 6 pieces in each row.

3. Heat the frying pan over medium heat, add 10 grams of peanut oil, add 1 gram of vegetable oil, 1 gram of refined salt and 100 grams of two soup, stir fry until nine mature, pour in a colander and drain the oil. Put the pan back on the stove, add 10 grams of peanut oil, add the turnip and Gorgon soup, stir fry and take out, and place in two rows of fish maws in the middle and on both sides.

4. Wash the frying pan, put it on medium heat, add 10 grams of peanut oil, then add soup, pepper, monosodium glutamate, dilute and thicken with 7.5 grams of wet starch, add 15 grams of sesame oil and peanut oil, push well, and pour over shrimp glue.

matters needing attention

Dry fried fish maw

Soak 500g dried fish maw in clean water for about 6 hours, cut it open, scrape off the inner membrane and wash out the outer tendon. It is laid on the bamboo grate and cut into sections after drying (the long one is divided into three sections and the short one is divided into two sections). Put 10000 grams of peanut oil in a deep iron pot on a medium match stove and heat it to 60% heat. Put it into the fish maw and stir it while frying. When the fish maw expands, use a low fire and use a special iron wire grate to press the fish maw to half float and sink, and then continue to soak and fry. When the bubbles in the fish maw change from big, fast and dense to small, slow and sparse, take out the wire and cool it. When frying, it is necessary to master the fire and oil temperature. If the frying time is not enough, the water will start without expansion; if it is too late, it will be fragile; only when it is just right, it can be broken and it will make a sound.

Shrimp glue

Cut 75 grams of pork into small pieces and put it in the refrigerator. Cut 500g dried shrimps into mud with the back of a knife, put them in a basin, add 5g refined salt, 6G monosodium glutamate and 15g baking soda, stir in one direction until they are gelatinous, then mix with frozen meat, and refrigerate for 2 hours. Guangdong food industry is used to calling shrimp glue "Baihua".

Vegetable and turnip*

Cut off the cauliflower and old stem from the heart of the green leafy cabbage, and take the tenderest part and cut it about 6cm to be the turnip. Cut about 12 cm as the effective dish.

Flavor characteristics

There are many kinds of fish maw, including yellow croaker maw, XENOCYPRIS maw maw, Guangdu, Maochang maw, etc. Fish Maw is one of the eight treasures of the sea, containing protein, fat and viscose. Traditional Chinese medicine believes that fish maw is sweet, salty and flat, which has the therapeutic effect of nourishing blood and stopping bleeding, tonifying kidney and strengthening essence. This dish is made of yellow croaker tripe, deep fried, soaked in water until soft, then cut into small pieces and steamed with shrimp. The color is white and the texture is soft. The taste is fresh,

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Chinese PinYin : Xia Jiao Rang Yu Du