Mullet egg soup, also known as "Tai Tang", is a Diaoyutai dish, this soup originated from the Lu dish "braised mullet egg", and later improved and sublimated by Hao Baoli and the chefs of the Diaoyutai State Guesthouse.
Mullet Egg Soup is made from mullet eggs and clear soup. After the dish, the egg color is milky white, thin as a piece of paper, delicious, smooth and refreshing, sour and salty, and the quality is good.
Mullet egg soup is derived from the Lu dish "braised mullet egg". The stewed mullet egg is said to be the emperor of the Han Dynasty who chased Yimin to the seashore, and saw the locals eating a thing full of fragrance, and the food was flourishing, and then named it. Hao Baoli and the chefs of Diaoyutai State Guesthouse in order to follow the diaoyutai state banquet dish "big taste must be light" concept, as well as "low sugar, low salt, low fat, high protein" exquisite, after more than 30 years of improvement and sublimation, the original thick soup hook is changed to clear soup cooking, acetic acid to sour cucumber juice, heavy spicy to light spicy, the original thick taste is diluted.
<h1 class="pgc-h-arrow-right" data-track="5" > the ingredients needed</h1>
Diaoyutai cuisine and ingredients
Ingredients: Marinated mullet egg 100g
Seasoning: 20g of rice wine, 30g of soy sauce, 10g of balsamic vinegar, 20g of corn starch, 10g of salt, 10g of ginger juice, 10g of white pepper, 10g of chicken powder, 10g of coriander, 10g of sesame oil.
<h1 class="pgc-h-arrow-right" data-track="9" > cooking steps</h1>
1, the pickled mullet eggs are cleaned, peel off the surface of the fat, put into a pot of cold water to cook, boil and soak for 60 minutes, and then gently peel off the mullet eggs one by one to become a single coin shape, soak in cold water for 60 minutes, rinse off the smell. Repeat this several times to get rid of the heavy salty bitter taste.
2: Bring the broth to a boil in a pot and skim off the foam on top of the broth.
3: Add mullet egg slices to the broth, add soy sauce, rice wine, ginger juice, salt, pepper, etc. Modulated into a golden yellow color and salty umami type.
4. Prepare the color and taste of the clear soup, pour in the diluted water starch, stir evenly to increase the viscosity of the soup, so that the soup forms the thickness of the rice soup, and the braised is made.
5: Choose a preheated clean round soup bowl, gently put the braised dishes into the utensils, and pour in the appropriate amount of sesame oil and balsamic vinegar. Serve with coriander leaves.
<h1 class="pgc-h-arrow-right" data-track="18" > key points</h1>
1, cooked and processed mullet egg slices must be soaked in water, stored in a cooling environment, need to change the water once a day, to remove some of the fishy odor.
2. The thickened soup should be avoided from random stirring, resulting in a decrease in the viscosity of the soup. Because some people are uncomfortable with the flavor type of coriander, do not mix the minced coriander into the soup without permission.
The soup is golden in color, salty and fragrant in taste, the mullet egg slices are white and tender, and the soup is moderately viscous and blends with the mullet egg slices.