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Confucius cuisine has a long history, exquisite cooking skills, unique style, is China's longest lasting typical official cuisine, its cooking skills and traditional famous dishes are inherited from generation to generation, enduring.
Jiang Jinqing, executive chef of Nanjiao Hotel, has been cooking for 28 years
Has been inheriting the innovative Confucian cuisine
Today I bring you a cinnamon fish in Kongfu milk soup
"I don't get tired of eating, I don't get tired of being fine"
Cinnamon fish in Kongfu milk soup
Ingredients: cinnamon fish
Accessories: shiitake mushrooms, rape hearts
Seasoning: pepper, lard, monosodium glutamate, salt, milk
Guiyu is selected from the wild laurel fish of Weishan Lake, its nutritional value is high, rich in protein, calcium, zinc, vitamins and other nutrients, especially suitable for children, the elderly and weak, spleen and stomach digestive function of people to eat.
If you want to make the cinnamon fish with tender and not fishy, Chef Jiang has an exclusive trick. That is, after scraping off the scales with a knife, it is boiled twice with boiling water.
Have you learned? As long as the cinnamon fish is blanched in water and the second fish scales and mucus are removed, the cinnamon fish can be removed from the fishy gas.
And to make the osmanthus more flavorful, the flower knife is also very important!
After the fish scales and flower knife processing, the cinnamon fish can be put off the pot! Put oil in the pot, stir-fry the green onion and ginger, and fry the cinnamon fish in the pot, so that the fish soup will be fresh, fragrant and strong
Simmer for about 15 minutes on high heat, until the soup is milky and mellow, and you can season it for the last process!
When seasoning, we must pay attention to the fact that if the salt is put too early, it will not only affect the taste of the fish, but also the protein contained in the cinnamon fish will not be well integrated with the soup, and the color of the soup will be greatly weakened, so until the soup is boiled milky white seasoning is the best.
This soup is mellow, the flesh is tender, and the marinade is bright, and the cinnamon fish in the Kongfu milk soup is ready, can't you help but be eager to try it? Hurry up and follow Chef Jiang to make it!
Lightning News reporter Zhang Jingyi reported