Characteristics of snakehead bean curd soup: the soup is milky white, delicious and tender.
Step 1: Prepare the ingredients.
Composition: snakehead 1 piece
Accessories: tofu 100g, ginger, onion, raw flour, eggs.
Seasoning: salt
Step 2: Food processing
1. Dice tofu, peel and slice ginger, cut shallots in half into chopped green onion, and set aside half.
2. Knock out the fish, then pour the fish into boiling water twice, wash away the mucus, slaughter and clean, separate the fish bones from the fish, clean them, put them in a bowl, and hold them with ginger slices and shallots for a while.
3. Break the fish into pieces, then add salt and squeeze it dry, then add ginger and onion water, egg white and cornstarch and mix well, and finally pour a little oil for later use. Ginger and onion water is water soaked with ginger and onion.
Step 3: Start production.
1. Take fire from the pan, heat the pan, put it in the oil pan, put the fish bones away, and fry on low heat until both sides are brown.
2. After the fish bones are fried, add a proper amount of water, boil over high fire, and wash the soup to a thick white color.
3. After the soup is thick and white, add the cut tofu and continue to cook for a few minutes until the tofu is cooked.
After the soup is cooked, you only need to add a little salt, or you can add chicken essence, monosodium glutamate and pepper to increase the taste. Finally, put it in a bowl and sprinkle with chopped green onion.
Why do fried fish pieces stick to the pot?
Sticking fish in the pot is a trouble for many people. In fact, the main reason is that the pot is not cooked well. For example, it is wrong to put salt and ginger when frying. If the pot is not cooked, it is useless to put anything in it. When the pot is cooked, it won't stick to the pot. When frying fish in a hotel, you should pay attention to the cold oil in the hot pot, that is, burn the pot until it smokes, and then add cold oil to the sliding pot. If it is three times, make sure that the fried fish does not stick to the pan.
Summary of production technology of mullet bean curd soup
1. Snakehead must choose fresh snakehead, only fresh fish can make delicious fish soup.
2. Fish has a lot of mucus, which can be washed off with boiling water or salt, which is more convenient for post-treatment. Don't scald the fish for too long.
3. When dealing with snakehead, pay attention to the position of fish head and fish noodles, which need to be cleaned, otherwise it will smell fishy and affect the taste.
Step 4 wash the fish. After changing the knife, marinate the fish and fish bones separately. It is best not to marinate fish bones with salt and cooking wine, because fish bones are the main source of soup and should be kept fresh.
After the fish bones need to be fried, the cooked fish soup will be thick and white, and the oil will be hot and cold when frying.
6. Stewed black fish soup must start from the fire, and the soup can be turned to a small fire after it is milky white and stable.
Final summary
In fact, snakehead stew is no different from ordinary fish soup, but snakehead is more difficult to handle. More details need attention. Black fish stew must use fresh fish, and then remove the mucus from the body surface with boiling water or salt, so that it will be easier to handle later. When the fish stew is marinated, salt and cooking wine are not needed at last, just ginger and onion water is enough. When stewing fish soup, be sure to boil it with strong fire before turning to low heat, otherwise the soup will not be thick and white.