Mullet egg is a delicious traditional dish that belongs to the Lu cuisine family. It is made by processing the egg glands of the female cuttlefish, and when processing, the egg glands of the fresh cuttlefish are cut off and marinated with a mixture of alum and table salt, dehydrated and the protein coagulated.
This dish was popular in Shandong as early as the beginning of the Qing Dynasty, and in the middle of the Qing Dynasty, Shandong restaurants in Beijing were also very popular, especially popular with the literati and scholars at that time, the great poet and gourmet Yuan Ming during the Qianlong period of the Qing Dynasty, who had tasted the dish many times and recorded the preparation method of the dish in the "Suiyuan Menu": "The mullet egg is the freshest, the most difficult to serve, the river must be rolled through, the sand is removed, and the chicken soup mushrooms are simmered." Gong Yunyan Sima family system is the most refined.
Detailed introduction of mullet egg soup, the preparation method of mullet egg soup and the production process of its category, the main ingredients and auxiliary materials and various raw materials, cooking methods, recipe nutrition introduction and mullet egg soup methods, various nutritional components, etc.
Ingredients of home-cooked recipes: 10 grams of minced coriander Seasoning: balsamic vinegar 15 grams, pepper 5 grams, soy sauce 5 grams, rice wine 10 grams, refined salt 3 grams, monosodium glutamate 5 grams, soup 750 grams, sesame oil 5 grams, wet starch 15 grams.
Home cooking with mullet eggs
1. Wash the mullet eggs with water, peel off the fat, put them in a pot of cold water, bring to a boil over high heat, and then soak in the pan for 6 hours;
2. Then uncover the mullet eggs piece by piece, put them in a pot of cold water, and when they are on high heat until they are 80% open, change to cool water and then burn, so repeat five or six times to remove their salty smell;
3. Place the soup spoon on a high heat, add 250 ml of chicken broth, mullet egg, soy sauce, rice wine, ginger juice, salt and MONOSG, and cook;
4. After the soup is boiled, skim off the foam, add the wet starch mixed with water, stir well;
5. Add vinegar and pepper, stir twice, drizzle with cooked chicken fat, pour into a bowl and sprinkle with minced parsley.
Required ingredients
Ingredients: 50 g mullet egg.
Seasoning: 200 g of broth, 20 g of cooking wine, starch, rice vinegar, shallot oil, pepper noodles, chopped coriander.
Preparation method
1. The mullet eggs are first rinsed with water to remove the salty taste. Add cooking wine to boiling water and soak the mullet eggs to remove the fishy smell.
2. After boiling the broth in the pot, add the mullet egg and pepper noodles, boil the mustard, add rice vinegar, order the shallot oil out of the pot, sprinkle with chopped coriander and decorate.
1. Liver protection, kidney protection: vinegar can enhance liver and kidney function.
2. Regulate the acid-base balance of the blood: Vinegar can mediate the acid-base balance of the blood.
3. Promote digestion: Vinegar can help digestion and is conducive to absorption. Can help people to effectively consume calcium.
4. Prevent aging: vinegar can prevent aging, beauty and skin care. (This is because the main ingredient of vinegar is acetic acid, which has a strong bactericidal effect and can play a good protective role for the skin and hair.) Washing the skin with vinegar can make the skin absorb some of the nutrients that are very much needed, thus playing a role in softening the skin and enhancing the vitality of the skin. ）
5. Sterilization: Vinegar can enhance the bactericidal ability of the gastrointestinal tract.