Emerald Cod Soup

Name: Emerald Cod Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Frozen Alaskan Cod; (Soaking hair) 15 capsules Dried scallops; A pill Egg white; 1/2 Mushroom flavor thick soup treasure; A short paragraph lettuce; a little carrot; a little Pea seedlings; a little salt; a little ginger; A teaspoon pepper; a little Lemon juice; Some Water starch

by Dance Spirit 1027

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

As Fujianese, relying on the sea to eat the sea, it can be said that we grew up eating seafood.
After getting married, a son was added, but the baby was very picky. For this reason, the mother began to learn how to cook.
The most favorite of fish is cod, which has thick meat, few spines and delicious taste. Cod has the characteristics of low fat, high protein and low cholesterol, plus few spines, it is truly a nutritious food suitable for all ages.
But nowadays, many products on the market under the banner of cod, in fact, are oily fish at all, so how to distinguish between true and false? In short, there are three points.
1. The volume of cod is larger than that of oil fish. So the cross section of cod is bigger than oil fish
2. The flesh of real cod is whiter than oil fish, and oil fish will be yellow after a closer look.
3. Touch it by hand. This is difficult to distinguish between the two when frozen, but after defrosting, the real cod will feel smooth, while the oily fish is relatively rough.
This time I plan to extend a piece of emerald cod soup on the basis of traditional Fujian dishes, and the whole family will eat it in minutes after serving.

Emerald Cod Soup

1. Prepare the ingredients

2. Cut lettuce and carrot into small particles, and tear the soaked scallops into thin strips

3. Cut the cod into small pieces after thawing

4. Add a teaspoon of salt

5. Squeeze about 15 grams of lemon juice, mix well and marinate for 15 minutes

6. Put pure water in the wok, add the small half of the soup treasure (you can use the broth instead), a little ginger and scallops

7. Bring to a boil and turn to low heat and continue to cook for about 2 minutes

8. Add lettuce and carrot pellets

9. Then add the marinated cod fillet and continue to boil. You can use a spoon to skim off the froth that floats on the surface, so that the soup will be clearer

10. Pour in water starch, it looks like it forms a thin gorgon, but it shouldn’t be too thick.

11. Then pour the beaten egg whites and stir quickly

12. Finally, add salt, pepper and a little pea sprouts to garnish

Tips:
Little warning marinating cod with lemon juice can remove fishy, of course, adding pepper during the cooking process is also about removing the fishy and cold. Since it is a soup, it must be thickened with water starch, but only thinly sliced egg white can be used. Be sure to put it after the thin gorgon is formed, so that it will not sink to the bottom of the soup. You can use the broth, or the light thick soup. If there is no pure water, the scallops should be soaked half a day earlier. Use warm water and a little cooking wine. I soaked the pea sprouts in the evening in advance and used it the next day. Just put them in before the last pot, so that they can keep the emerald green

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Emerald Cod Soup

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Emerald Cod Soup

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