Zhejiang people know the "Song Sister-in-law fish soup" this dish, it is out of the Southern Song Dynasty, so far has a history of more than 800 years. Fish soup bright color, tender and smooth, taste like crab meat, become famous Hangzhou traditional dishes. On the table with this main dish, with a small cold dish in Zhejiang cuisine - glutinous rice lotus root, the host and then casually make a few handy, it can come up with a very good family dinner, fat chef I said this day a hot and cold two famous dishes home practices.
Ingredients:
Main ingredients: guppy 1 (weighing about 600 grams). Ingredients: 10 grams of cooked ham, 25 grams of cooked bamboo shoots, 25 grams of mushrooms, 3 egg yolks.
Seasonings: 25 grams of green onion, 5 grams of ginger (pat loose), 1 gram of ginger, 1 gram of pepper, 30 grams of wine, 25 grams of soy sauce, 2.5 grams of salt, 25 grams of vinegar, 3 grams of monosodium glutamate (MSG), 250 grams of broth, 30 grams of wet starch, 50 grams of cooked lard.
Production:
(1) the guppy dissected and cleaned, remove the head, along the spine into two valves, remove the spine and the abdominal cavity, the fish skin down in the basin, add green onion segments (10 grams), ginger, Shaoxing wine (15 grams), salt (1 gram) slightly impregnated on the steamer on the high fire steam 6 minutes to take out, picking up green onion segments, ginger, marinade decanting in a bowl. The fish is broken, remove the skin, bone, pour back to the original marinade bowl.
(2) will be cooked ham, cooked bamboo shoots, mushrooms are cut into 1.5 cm long thin, beaten egg yolk, to be used.
(3) will be a frying pan on high heat, into the cooked lard (15 grams), into the shallot (15 grams) stir-fried flavor, scooped into the broth to boil, pick off the shallot, add wine (15 grams), bamboo shoots, mushrooms. After boiling, the fish with the original juice into the pot, add soy sauce, salt (1.5 grams), monosodium glutamate, after boiling with wet starch thickening, and then, the egg yolk liquid into the pot and stirred, to be the sauce and then boiled, add vinegar and sprinkled with eighty percent of the heat of the cooked lard (35 grams), from the pot pot, sprinkled with cooked ham, ginger and pepper that is to become.
How to Make Glutinous Lotus Root
In Shanghai, Hangzhou, Suzhou, inside the food market, there are stalls specializing in selling glutinous lotus root, with a big iron pot cooking a dozen lotus root, a few dollars a catty, weighing a piece of home cut, and then a dish of soy sauce duck, is a wonderful dinner. The good sticky rice root does not lie in its sweetness, but in the texture of the root, too crispy is raw, too rotten no aftertaste, only sticky, funny, chewy only authentic.
The glutinous rice is washed and soaked for an hour, the net lotus root from the head cut, the drained glutinous rice from the incision of the lotus root hole into the cut, and then cut off the lotus root tip cover in the original incision, sealed with a bamboo stick. Fill the lotus root in a pot, put into the edible alkali, add water and cook with high heat for about 2 hours from the pot, pour out the alkaline water; the original pot on the fire with water, sugar, sugar cinnamon, high heat to boil, change the fire to cook for about 2 to 3 hours, until the lotus root crispy out of the pot, the broth to stay with. Another pot, add sugar, honey, sugar cinnamon with the original lotus soup water, boiled into honey sauce, poured on the cut lotus root slices into.