Before introducing today's dish,
Let's go back in time to 10 years ago...
On April 10, 2010, the Shanghai International Convention Center held a grand welcome banquet to entertain the distinguished guests attending the opening ceremony of the Shanghai World Expo.
After a thousand choices, the first hot dish served to the table is this one
Carp in the cabbage pond
This may be the highlight of a cabbage's life. Thanks to a good partner , the pond carp. "How many pieces of gills in the soup are full of fresh and fresh meat?" Although this "little blackfish" is not proud of its appearance, its umami taste is deeply recognized.
Recreating this dish at home is the most feasible way
The non-hereditary heirs of this dish have already helped you think about it
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Zhang Heng
*Head of stove at Shanghai Old Hotel
*National Intangible Cultural Heritage
One of the fifth generations of this cuisine skill
Chef Zhang said that the original method of this dish was "stir-fry", considering that the difficulty of family operation is too high, it is improved into a soup version to teach everyone, the heat is easier to control, and the sea bass fillets with higher cost performance are used to make it.
Tender fish fillets, served with fragrant cabbage and tender custard, are served to your mouth. Take a sip while it's hot, fresh, fragrant, and slippery.
It's not hard at all.
Preparation of ingredients
/ Main ingredients / : Sea bass, cabbage, eggs, spring shoots
/ Ingredients /: green onion, ginger, corn starch, water starch
/ Seasoning /: cooking wine, pepper, salt
TIPS:
Pond carp is difficult to find, and the home version uses sea bass fillets to demonstrate.
Units of measure
The size of the spoon in the picture on the right shall prevail:
1 teaspoon = 6 g salt
1 tablespoon = 15ml water
Production process
01
-Perch knife-
The perch is de-headed, de-tailed, deboned, peeled.
The fish is about 0.5 mm thick with a diagonal blade.
02
-Fillet sizing-
Add 1/4 tbsp salt, 1 tbsp ginger water and 1/2 egg white syrup to make fillets.
Stir well and add 1 scoop of corn starch and continue to mix well.
Refrigerate for half an hour to let the fillets wake up for a more crisp and tender taste.
The remaining fish head and fish bone fish skin are used to hang fish soup.
Both beaten egg liquid and hook must be used
03
-Boiled fish soup-
Cut the fish bones into small pieces and fry them more easily.
When frying the fish, add 2 green onions, 5 slices of ginger and 1 spoonful of cooking wine to remove the fish.
Fry the fish bones until slightly browned, pour in boiling water, cook on high heat for 15 to 20 minutes, and then filter the fish broth.
Boiling fish soup over high heat in boiling water is easier to whiten.
Add 1/4 scoop of salt and season with a spoon dipped in a little pepper.
Fish soup, etc. will be poured into the egg mixture,
Therefore, the seasoned fish soup needs to be cooled to 40 °C,
Otherwise, the eggs will be boiled!
04
-Egg stew-
Beat 2 egg mixtures, then pour 2 small bowls of warm fish broth into the egg mixture and stir well.
Use a spice spoon to skim off the egg bubbles floating on the egg mixture so that the steamed eggs are smoother.
After the water boils, basket the eggs and steam for 15 minutes.
Prepare the rest of the ingredients while stewing the eggs: blanch the spring shoots in water and cut into cubes.
Wash the cabbage and chop it directly, the more it is chopped, the better.
05
-Hot fillets-
1. Steam together in egg mixture (preferred for lazy people)
2. Bake the fillets in boiling water.
Choose from the above and spread the cooked fillets (the amount of one fish) evenly over the stewed egg.
Finally, it's time for the last step!
06
-Ingredients-
Add 1 small bowl of fish broth and spring shoots to the pot
(The amount of spring shoots can be determined according to personal preferences, and the spring shoots can also be replaced by the white of the season);
Taste with 1/10 scoop of salt and 1/10 scoop of pepper as appropriate, then add 1 scoop of water starch.
After the spring shoots are culled, add the chopped cabbage and beat them quickly.
Finally, pour 1 spoonful of shallot oil on Titian and drizzle the ingredients over the fillets.
Jiangnan people love cabbage is reasonable, whether it is cold mixing, hot stir-frying, making stuffing, making soup is a word, fresh! The light-tasting ingredients take it to highlight the fragrance of the cabbage, and when it encounters fresh flavor, such as fish fillets, the cabbage will be willing to play a supporting role, never grab the taste. This dish is sure to be a bright landscape on the table, not only fresh in color, delicious in taste and very nutritious.
/Restaurant Information/
Shanghai Old Hotel
Address: No. 242 Fuyou Road, Huangpu District, Shanghai
(Near Yeosu Road)