material
Fish gluten, lunch meat (cut into small pieces), water-borne fungus, cabbage, salt, chicken essence, water starch.
working methods
1. Fish gluten and fungus are fried in oil first.
2. Add vegetables and lunch meat.
3. After seasoning, add a little water and thicken the cabbage when it is cooked.
Jade fish gluten
material
Clean fish100g, vegetable core150g, 30g of bacon and 2g of water-borne fungus. Seasoning salt10g, chicken powder10g, egg white 500g, raw flour150g, onion ginger juice 30g, pepper 5g, clear soup 500g, salad oil1000g.
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, mix well, then add 30g water and cornmeal, 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 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 small 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 of salt and 1 0g of salad oil, stew for1min, and then take out the pot to control the water; Put the fish gluten into boiling water, stew it for 1 min, then take it out of the pot (blanching is to remove oil from the fish gluten), and control the moisture.
4. Put clear soup in the pot. After the fire boils, add fungus, cabbage, fish gluten and bacon to boil. 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, Xinya fish gluten, salt and monosodium glutamate.
working methods
1, soak the dried auricularia auricula in water, and take it out for use after about 20 minutes.
2. Wash the doll dish and cut it into pieces; Wash carrots and cut into pieces for later use.
3. Take the oil pan, stir-fry the baby cabbage until it becomes soft, and remove it 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 taking out the pot.
Fish gluten with green bamboo shoots
material
Fish gluten, green bamboo shoots, salt, oyster sauce, ginger and onion, starch and pepper.
working methods
1. Peel the green bamboo shoots, cut them into diamond-shaped pieces, and marinate them with a little salt.
2. Green bamboo shoots are oily;
3. Saute ginger and onion;
4. Add fresh soup, pepper and 2 spoonfuls of oyster sauce;
5. Add green bamboo shoots and cook for a few minutes to taste;
6. Add fish gluten and cook for a minute or two, then thicken and take out the pot.
Fish gluten with double mushrooms
material
Fish gluten, 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 pan, add mushrooms and edamame, stir fry, add a little water, add fish gluten and shredded carrot, add shredded onion, salt and chicken essence to taste, then cover and cook for 2 minutes.
Crab powder fish gluten
material
150g herring, 2 egg whites,100g crab powder and150g Chinese cabbage. Seasoning salt and monosodium glutamate 1 0g, raw flour and starch 5g, sesame oil 2g, Jiang Mo 1 0g, onion ginger juice10g, pepper10g, broth 300g, salad oil1000g.
working methods
1. First, chop clean boneless fish for 3-4 times, then add salt, 5 grams of monosodium glutamate, 0.5 grams of pepper 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 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%, turn to low heat, scoop up the batter with a spoon and drop it into the oil, and fry it until it bubbles 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 circle it.
3. Heat the bottom oil in the pot to 60% heat, stir-fry it in Jiang Mo, then add 5g of crab powder, broth, monosodium glutamate and 0.5g of pepper into the fried fish gluten, boil the soup until it boils, thicken it with water starch, sprinkle 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 a piece of tofu, proper gluten, proper mung bean vermicelli, ginger, cooking wine, white pepper, salt, ham or bacon (optional) and coriander.
working methods
1, put the oil in the pan while the oil is hot, and put the two fish heads in.
2. Fry on high fire for 2-3 minutes and then pour in cooking wine. 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.