Yellow croaker soup with amaranth(mi xian huang yu geng )

Method of rice amaranth yellow croaker soup:

Raw materials for making rice amaranth yellow croaker soup

200g yellow croaker and 100g rice amaranth. Accessories: 10 grams of cooked ham, 1 egg white, 15 grams of chicken oil, 250 grams of cooked lard (about 50 grams), 3 grams of refined salt, 2.5 grams of monosodium glutamate, 15 grams of Shaojiu, 200 grams of white soup, 25 grams of wet starch.

Processing steps of rice amaranth yellow croaker soup:

Wash the yellow croaker meat, take the skin, cut it into 2 cm wide strips, cut it into 0.3 cm thick slices with a slanting knife, and then cut it into 1 cm square cubes. Mix 1.5 g of refined salt, 5 g of egg white and Shaojiu, mix well, add 10 g of wet starch, mix well and size. Cut the ham into small pieces. Wash amaranth. In a greasy skillet, add lard to 40% heat (about 88 ℃), spread the diced fish in the skillet, pour in a colander and drain the oil after about 10 seconds. Leave 25g of oil in the pot, stir fry shallot, add 10g of Shaojiu, add white soup to boil, take out shallot, add 1.5g of refined salt, 2G of monosodium glutamate and 15g of wet starch to dilute and thicken. Add diced fish and amaranth, turn the frying pan, push evenly with a spoon, remove from the pan and put into a bowl, sprinkle with shredded ham and drizzle with cooked chicken oil.

Characteristics of rice amaranth yellow croaker soup:

The fish soup is fresh and tender with pleasant color, white and clean Mick, soft and fragrant.

Yellow croaker soup with amaranth

Rice amaranth yellow croaker soup, main ingredients: 200 grams of yellow croaker meat, 100 grams of rice amaranth. Accessories: 10g cooked ham, 1 egg white. 15 grams of chicken oil, 250 grams of cooked lard (about 50 grams), 3 grams of refined salt, 2.5 grams of monosodium glutamate, 15 grams of Shaojiu, 200 grams of white soup, 25 grams of wet starch

Dish name

Yellow croaker soup with amaranth

Cuisine

Zhejiang cuisine

characteristic

The fish soup is fresh and tender with pleasant color, white and clean Mick, soft and fragrant.

raw material

Ingredients: 200g yellow croaker meat, 100g rice amaranth. Accessories: 10g cooked ham, 1 egg white. 15 grams of chicken oil, 250 grams of cooked lard (about 50 grams), 3 grams of refined salt, 2.5 grams of monosodium glutamate, 15 grams of Shaojiu, 200 grams of white soup, 25 grams of wet starch.

Production process

Wash the yellow croaker meat, take the skin, cut it into 2 cm wide strips, cut it into 0.3 cm thick slices with a slanting knife, and then cut it into 1 cm square cubes. Mix 1.5 g of refined salt, 5 g of egg white and Shaojiu, mix well, add 10 g of wet starch, mix well and size. Cut the ham into small pieces. Wash amaranth. In a greasy skillet, add lard to 40% heat (about 88 ℃). Put the diced fish into the skillet and disperse it. After about 10 seconds, pour it into a colander to drain the oil. Leave 25g of oil in the pot, stir fry shallot, add 10g of Shaojiu, add white soup to boil, take out shallot, add 1.5g of refined salt, 2G of monosodium glutamate and 15g of wet starch to dilute and thicken. Add diced fish and amaranth, turn the frying pan, push evenly with a spoon, remove from the pan and put into a bowl, sprinkle with shredded ham and drizzle with cooked chicken oil.

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Chinese PinYin : Mi Xian Huang Yu Geng