material
Fish tendon, lunch meat (cut into small pieces), water-borne fungus, cabbage, salt, chicken essence, water starch.
working methods
1. Fish gluten and black fungus are fried first.
2. Add vegetables and lunch meat.
3. After seasoning, add a little water and cook until the cabbage thickens.
Jade fish gluten
material
Clean fish 100g, cabbage core 150g, bacon 30g, and water-borne auricularia 2g. Seasoning salt 10g, chicken powder 10g, egg white 500g, raw flour 150g, onion ginger juice 30g, pepper 5g, clear soup 500g, salad oil 1000g.
working methods
1. Add onion and ginger juice into the clean fish in the blender and beat it into a paste. Add egg white, 5g salt and 5g chicken powder, stir well, then add 30g water and corn flour, and stir vigorously for later use. After the bacon was washed, the knife was changed to grow into pieces with a width of 4 cm, 1.5 cm and a thickness of 0.3 cm.
2. Put salad oil into the pan, and when it is heated to 100℃, squeeze the prepared fish paste into gluten with a diameter of 6 cm with your right hand, then put the squeezed fish gluten into the oil pan with a spoon with your left hand, and then finish it in turn, and fry for 2 minutes with low fire until golden brown.
3. Put the cabbage core into boiling water, add 2g salt and 10g salad oil, simmer for 1 min, and then take out the pot to control the water; Put the fish tendon in boiling water, simmer for 1 min, then take it out of the pot (blanching is to remove grease from the fish tendon) and control the water.
4. Put clear soup in the pot. After the fire boils, add fungus, cabbage, fish tendon and bacon and cook together. Add 3 grams of salt, 5 grams of chicken powder, and pepper to taste, and then take out the pot and plate.
Five-color fish gluten
material
Baby cabbage 1, carrot 1, dried auricularia auricula, new Asian fish gluten, salt, monosodium glutamate.
working methods
1, soak the dried auricularia auricula in water, and take it out after about 20 minutes.
2. Wash the baby cabbage and cut it into pieces; Wash carrots and cut into pieces for later use.
3. Take the oil pan, fry the baby cabbage until soft, and take it out for later use.
4. Take the oil pan, stir-fry the carrots and black fungus a few times, and then pour the baby cabbage and fish gluten together. Add a little water, cover the pot and stew 1 min. Add a little salt and monosodium glutamate when cooking.
Fish gluten with green bamboo shoots
material
Fish tendon, green bamboo shoots, salt, oyster sauce, ginger and onion, starch and pepper.
working methods
1. Peel and cut green bamboo shoots into diamond-shaped pieces, and marinate with a little salt.
2. Green bamboo shoots are oily;
3. Saute ginger and onion;
4. Add fresh soup, pepper and 2 tablespoons oyster sauce;
5. Add green bamboo shoots and cook for a few minutes to taste;
6. Add the fish tendon and cook for a minute or two, then thicken and take out the pot.
Fish gluten with double mushrooms
material
Fish tendon, mushroom, straw mushroom, carrot, edamame, salt, chicken essence.
working methods
1. Wash straw mushrooms and cut them in half. Wash carrots, mushrooms and edamame separately.
2. Heat oil in the pot, stir fry mushrooms and edamame, add a little water, add fish gluten and shredded carrot, add shredded onion, salt and chicken essence to taste, then cover the pot and cook for 2 minutes.
Crab powder fish gluten
material
Herring150g, 2 egg whites, crab powder100g, Chinese cabbage150g. Seasoning salt and monosodium glutamate 10g, raw flour and starch 5g, sesame oil 2g, Jiang Mo 1g, onion ginger juice 10g, pepper 1g, broth 300g, salad oil 1000g.
working methods
1. Chop the clean boneless fish for 3-4 times, then add salt, monosodium glutamate 5g, pepper 0.5g and onion ginger juice for 5 minutes, add raw flour and stir with a blender for later use, then beat the egg white into an egg paste with an egg beater, mix it with minced fish and stir it evenly into a paste (the ratio of minced fish to eggs is about 65,438).
2. Put the oil in the pot, heat it to 40% to 50% heat, turn to low heat, scoop up the evenly beaten paste with a spoon and drop it into the oil, and fry it until it bubbles into a ball and floats on the oil surface. When the color is golden, remove the fish gluten. Blanch the cabbage in boiling water for about half a minute, then take it out and wrap it around the plate.
3. Heat the bottom oil in the pan to 60% heat, stir-fry it in Jiang Mo, then add 5g of crab powder, stock, monosodium glutamate and 0.5g of pepper into the fried fish gluten and cook until the soup boils, thicken the water starch, drizzle with sesame oil and put it in the center of Chinese cabbage.
Gluten fish head soup
material
1 big fish head, 100g dried bamboo shoots, half tofu, proper gluten, proper mung bean vermicelli, ginger, cooking wine, white pepper, salt, ham or bacon (optional) and coriander.
working methods
1, drain the oil when the pan is hot, and put two fish heads when the oil is hot.
2. Fry over high fire for 2-3 minutes, then pour in cooking wine, and the fishy smell will evaporate with the evaporation of wine.
3, pour water, the amount of water depends on the number of people eating.
4. Pour the washed bamboo shoots soaked in cold water into the soup, cut the tofu into small pieces and put them into the soup, and add a small amount of white sugar and white pepper, ham or bacon (optional) to the soup.
5. After the fire boils, cook for 20-30 minutes on medium fire.
6. Add oil gluten and mung bean soup powder to the soup and cook for 2-3 minutes.
7. Add salt, add white pepper for the second time and sprinkle with coriander.