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People who like the tender taste must have understood the Japanese sashimi, I heard that after the extreme sashimi put the meat slices down, the meat will tremble slightly, of course, with a little mustard soy sauce sashimi, we generally can't eat it, today we will make a soup sashimi that is more smooth and fresh than the sashimi taste.
Although it is sashimi, in fact, it is just right to grasp the heat, so that the fillet has a sashimi-like taste, the taste is richer, this dish with pumpkin soup is more delicious, and finally we will talk about the method of pumpkin soup.
1. Prepare the ingredients first.
Prepare a blackfish, first blanch it with hot water of about 80 °, and scald it until the skin is white to remove the mucus more conveniently.
Then the fish is disemboweled and cleaned inside and out.
Then slice the fish flesh on both sides along the spine, and then remove the fish bones.
Then cut the fish into butterfly slices, the first knife is connected together, the second knife is cut, and the thickness of the fish fillet is strictly controlled, about 3 mm, which is convenient for cooking and easy to taste, and it is not easy to break.
2. After the fish slices are ready, put them in the basin and marinate them.
Add salt, chicken powder, pepper and cooking wine to remove the fish, beat an egg white and grasp it by hand, the egg white can make the fillet more smooth and tender.
Grab and mix until the fillets are sticky, sprinkle a pinch of starch and mix well again, marinate for 5 minutes with starch to lock in the water in the fillets.
Prepare some side dishes.
Cut the lettuce into diamond-shaped slices, cut the sauerkraut into sections, flatten a handful of garlic, cut the appropriate amount of pickled pepper and wild mountain pepper into sections, cut the green onion into rings, and cut the ginger into slices and set aside.
Once the ingredients are ready, boil half a pot of boiling water and pour in lettuce and sauerkraut and simmer for 30 seconds.
Remove the salty and sour taste of the sauerkraut, boil the lettuce and pour it out and rinse it with water to cool it.
3. Start cooking with oil.
Heat the canola oil in the pot, first add the green onion, ginger, garlic and pickled pepper together and stir-fry until fragrant, after smelling the spicy taste, pour in the appropriate amount of water, add sauerkraut and lettuce and cook for a while.
Then start seasoning, add salt, chicken powder, pepper, sugar, sugar, sugar can put a little more to both freshen and neutralize the sour and spicy taste.
After the side dishes are boiled into the flavor, they are fished out and placed in the soup bowl at the bottom.
Then add the appropriate amount of pumpkin soup to the pot and stir well, cook the soup until it is slightly boiling, then add the fillets and cook over low heat.
After the fillet is set, gently push it with a spoon to allow it to heat evenly.
After the fillets are boiled until snow-white, they are immediately poured over top of the side dish
Finally, cut a little green and red pepper rings and sauté in hot oil, then pour them together on top of the fish fillets and serve.
Ah Fei had something to say:
1. Make this dish with the best blackfish, blackfish meat is smooth and tender, less thorns, blanch it with hot water in advance, can fully remove mucus, easy to handle;
2. Sauerkraut must be soaked and cleaned in advance, otherwise the sour and salty taste are relatively heavy;
3. Do not cook the fillets for too long, after the stereotyping is white, you can come out of the pot, so as not to lose too much water and eat not tender enough.
Pumpkin soup is suitable for many delicious dishes, golden soup fat beef, golden soup fish, etc., before often wrote about the pumpkin golden soup method, today we will briefly talk about it.
1. Prepare half an old pumpkin, remove the melon and pumpkin seeds inside, then peel the outer skin and wash it, and then cut it into even thin slices.
2. Take out the steamer and boil the water, put the pumpkin in and steam for 15 minutes after the pot is high.
After steaming, take it out and pour it into the juicer, add the right amount of water to beat it into the delicate pumpkin juice.
The finer the fight, the better, try not to leave residue.
If it is used to make a side dish soup, it is necessary to further filter the residue, remove the strainer, if there is no effective filter, use a coarse cloth, and then pour pumpkin juice to filter it again.
Sift out the remaining coarse fibers, so that the gin soup can achieve a crystal delicate effect, and there will be no delamination when cooking in the later stage.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!