Sea bass soup(zhi jiang lu chun geng )

Methods of Zhijiang sea bass soup:

Raw materials for making sea bass soup

150 grams of perch, 200 grams of herbs, 10 grams of cooked ham, 25 grams of cooked chicken, 1 egg white, 5 grams of tangerine peel, 250 grams of cooked lard, 200 grams of clear soup, 5 grams of ginger juice, 5 grams of scallion, 15 grams of Shaojiu, 4 grams of refined salt, 2.5 grams of monosodium glutamate, 25 grams of wet starch, 10 grams of cooked chicken oil and 3 grams of pepper.

The processing steps of Zhijiang sea bass soup are as follows:

Remove the skin and blood tendon of the fish, cut it into 6cm long silk, add 1.5g of refined salt, 5g of egg white, 5g of Shaoxing wine and 0.5g of monosodium glutamate, knead hard, add 10g of wet starch, mix well and size, blanch the Brasenia schreberi with boiling water, pour in the colander to drain water, and place in a bowl for later use. Heat the frying pan on the water, slide the pan and cook the lard. When it is 40-50% hot (about 88-110 degrees), pour the fish shreds into the pan. Use chopsticks to disperse them. When they are jade white, pour in a colander to drain the oil. Leave a little oil in the pan, stir in the scallion, add 10g Shaoxing wine, 2.5G refined salt, 250g clear soup and water, bring to a boil, take out the scallion, add monosodium glutamate and ginger juice, thicken with wet starch, then add shredded fish and water shield, turn the frying pan, add shredded ham, shredded chicken and shredded scallion, push well, sprinkle with chicken oil, remove from the pan, put in the soup bowl, sprinkle with shredded tangerine peel and pepper

The characteristics of the soup are as follows

Herbs and vegetables are fragrant, shredded fish is fresh and tender, delicious and smooth, and the color is pleasing to the eye.

Sea bass soup

Zhijiang sea bass soup is a famous traditional dish in Zhejiang Province. It is easy to make, with high nutritional value, delicious taste, fragrant herbs and vegetables, fresh and tender shredded fish, delicious and smooth, and pleasant color. Peel the fish and cut it into 6 cm long strips. Add 1.5 g refined salt, egg white, 5 g Shaoxing wine and 0.5 g monosodium glutamate. Knead and add 10 g wet starch. Mix and size. Blanch the Brasenia schreberi in boiling water. Pour in the colander to drain. Place in a bowl for later use. Heat the frying pan over the fire, slide the pan and add the lard. When it is 40-50% hot (about 88-110 ℃), pour the fish shreds into the pan. Use chopsticks to gently disperse them. When they are jade white, pour in a colander to drain the oil. Leave a little oil in the pan, stir in the scallion, add 10g Shaoxing wine, 2.5G refined salt, 250g clear soup and water, bring to a boil, take out the scallion, add monosodium glutamate and ginger juice, thicken it with wet starch, then add shredded fish and water shield, turn the frying pan, add shredded ham, chicken and scallion, push well, sprinkle with chicken oil, remove from the pan, put in the soup bowl, sprinkle with shredded tangerine peel and pepper.

Recipe name

Sea bass soup

Cuisine

Zhejiang cuisine

Taste characteristics

Herbs and vegetables are fragrant, shredded fish is fresh and tender, delicious and smooth, and the color is pleasing to the eye.

Raw materials

150 grams of sea bass. 200g medicinal vegetables, 10g cooked shredded ham, 25g cooked shredded chicken, 1 egg white, 5g dried tangerine peel and 250g cooked lard. 200g clear soup, 5g ginger juice, 5g scallion, 15g Shaojiu, 4G refined salt, 2.5G monosodium glutamate, 25g wet starch, 10g cooked chicken oil and 3G pepper.

Production process

Remove the skin and blood tendon of the fish, cut it into 6cm long silk, add 1.5g of refined salt, 5g of egg white, 5g of Shaoxing wine and 0.5g of monosodium glutamate, knead hard, add 10g of wet starch, mix well and size, blanch the Brasenia schreberi with boiling water, pour in the colander to drain water, and place in a bowl for later use. Heat the frying pan over the fire, slide the pan and add the lard. When it is 40-50% hot (about 88-110 ℃), pour the fish shreds into the pan. Use chopsticks to gently disperse them. When they are jade white, pour in a colander to drain the oil. Leave a little oil in the pan, stir in the scallion, add 10g Shaoxing wine, 2.5G refined salt, 250g clear soup and water, bring to a boil, take out the scallion, add monosodium glutamate and ginger juice, thicken it with wet starch, then add shredded fish and water shield, turn the frying pan, add shredded ham, chicken and scallion, push well, sprinkle with chicken oil, remove from the pan, put in the soup bowl, sprinkle with shredded tangerine peel and pepper.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zhi Jiang Lu Chun Geng