Flavor: Sour and Salty Craftsmanship: Burning Sauerkraut Fish Fillet Soup Preparation Ingredients: Main Ingredients: Grass Carp 500g
Accessories: Sauerkraut 150g, Egg Whites 50g
Seasonings: Starch (peas) 30g, Salt 3g, Cooking Wine 10g, MSG 1g, Pepper 1g, Onion 10g, Ginger 5g. Teach you how to make pickled cabbage fish fillet soup, how to make pickled cabbage fish fillet soup is delicious 1. pickled cabbage change thin slices;
2. egg whites with dry soybean meal into egg white pulp;
3. strawberry scales, gills, from the tail under the knife pick off the fish, change the slice;
4. with ginger, scallions, cooking wine, salt marinade, after the taste of the scallions, ginger do not, wrapped in egg white pulp;
5. pots and pans. Wash, under the ginger, green onion add milk soup, boil after picking ginger, green onion;
6. put the pickled cabbage, fish bones, to be pickled cabbage cooking flavor, under the pulp good fish slices;
7. Cook until the fish slices off the raw, put monosodium glutamate, salt, pot sprinkle with green onion that is completed. Tips - Food Compatibility:
Sour cabbage: sauerkraut should not be eaten with persimmons, which can lead to gastrolithiasis.
Egg white: egg white can not be eaten with saccharin, soy milk, rabbit meat.
Detailed description of Sichuan pickled cabbage fish roll soup Vegetables and efficacy: private dishes Nourishing the body recipes spleen stomach recipes malnutrition recipes
Flavor: salty and sour Craft: boiled Szechuan pickled cabbage fish roll soup ingredients: main ingredients: 300 grams of grass carp, 150 grams of pork tenderloin, 150 grams of pickled cabbage
Substances: 30 grams of egg whites
Seasoning: Salt 4 grams, monosodium glutamate 2 grams, pepper 2 grams, ginger juice 3 grams, onion juice 4 grams, cooking wine 8 grams, starch (corn) 10 grams to teach you how to do the Sichuan pickled cabbage fish roll soup, how to do the Sichuan pickled cabbage fish roll soup to be delicious 1. pickled cabbage washed and cut into thin slices;
2. strawberries slaughtered and washed, remove the fish bones, guts and other impurities, to take the fish to be used;
3. pork loin meat chopped into a puree, add water, salt, egg white, monosodium glutamate, pepper, starch and mix well into the filling;
4. fish sliced into thin slices, add salt, cooking wine, ginger and green onion juice and mix well marinated into taste;
5. will be the fish slices one by one to spread flat, smeared with egg white, put on the meat filling rolled into a round roll on a plate, on the pot steamed, removed into the soup bowl;
6. pot of water to boil, into the pickled vegetables cooked until the soup is thick, and then poured into the fish rolls loaded
6. Boil water in the pot, add sliced sauerkraut and cook until the soup thickens.
Tips - Food Compatibility:
Sauerkraut: Sauerkraut should not be eaten with persimmons, as it can lead to gastrolithiasis.
Egg whites: egg whites should not be eaten with saccharin, soymilk and rabbit.