Fish and Hibiscus in clear soup(qing tang yu fu rong )

Fish and Hibiscus in clear soup

Introduction:

"It's an eye-catching soup with minced fish. It's made of ordinary raw materials and has an unusual feeling."

Production steps:

Step 1: open the fishtail and remove the fishbone and belly bone.

Step 2: remove the skin and fish red, cut into diced fish, float in water to remove the blood, cut ginger and put in to remove the fishy smell.

Step 3: then add water into the blender to make minced fish [the ratio of fish and water is 1:1], and stir the ginger slices with water.

Step 4: it's best to use a high-powered mixer to stir the fish antler, so that the fish antler will be very delicate and the small spines will be broken.

Step 5: add salt to the minced fish, stir with monosodium glutamate, and then add egg white to mix.

Step 6: put the fish paste into the decoration bag, and squeeze out the first layer of petals in the small plate. You can choose the flower type, round, five petals or six petals.

Step 7: squeeze the first layer of petals, and then squeeze another layer.

Step 8: cut 1 cm thick carrot segments, cut stamens horizontally and vertically, connect the bottom, and then divide into small pieces.

Step 9: put the pistil in the middle of the hibiscus.

Step 10: gently slide the prepared hibiscus flowers into the water.

Step 11: simmer slowly.

Step 12: bring the chicken broth to a boil, add fish hibiscus and cabbage, and season.

Materials required:

Silver carp tail: 750g

Vegetable heart: 10

Chicken soup: 500g

Egg white: 80g [2 eggs]

Ginger: 1 small piece

Salt: 10g

Note: before mounting flowers on the plate, put the plate in the water for a while so that there is a layer of water on the surface, so that the mounted flowers can easily slide into the water.

Production difficulty: Advanced

Process: water

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Tang Yu Fu Rong