Hand-made Fish and Gluten Stuffed in Soup

Hand-made Fish and Gluten Stuffed in Soup

by Multi-cun Yellow Cooking

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

I have lived in Nanjing for 4 years. In addition to the fans of salt water duck and duck blood in Nanjing, I also miss the food in Wuxi. Among them, gluten stuffed meat is a folk delicacy. Instead of the most traditional pork filling, this time I used Long Li fish fillet with radish soup to make a fresher taste of gluten stuffed meat.

Ingredients

Hand-made Fish and Gluten Stuffed in Soup

1. First, let’s review the main ingredients.

Hand-made Fish and Gluten Stuffed in Soup recipe

2. Put the longli willow in the lower part of the refrigerator after thawing, absorb the moisture with kitchen paper, cut into large pieces and put it in the stand mixer (Stand Mixer), the best tool is the kind with a paddle and a squeegee .

Hand-made Fish and Gluten Stuffed in Soup recipe

3. Add some sea salt, pepper and cornstarch, and then beat it into fish gelatin as quickly as possible. This process takes about 12 to 15 minutes.

Hand-made Fish and Gluten Stuffed in Soup recipe

4. During this period, if too much isinglass is found on the outer edge of the inner wall, stop the machine and scrape the fish back with a squeegee.

Hand-made Fish and Gluten Stuffed in Soup recipe

5. After being glued, it should be in this state.

Hand-made Fish and Gluten Stuffed in Soup recipe

6. We scrape a handful and fry it in a frying pan to taste.

Hand-made Fish and Gluten Stuffed in Soup recipe

7. Finally, add sliced scallion white and appropriate amount of sesame oil, and stir evenly.

Hand-made Fish and Gluten Stuffed in Soup recipe

8. Move the mixed isinglass out of the dough mixer and it is ready to be unplugged.

Hand-made Fish and Gluten Stuffed in Soup recipe

9. Make a small hole in the gluten balls.

Hand-made Fish and Gluten Stuffed in Soup recipe

10. Slowly stuff the isinglass inside.

Hand-made Fish and Gluten Stuffed in Soup recipe

11. The stuffed gluten balls are printed on the cornstarch pile to prevent them from sticking to the bottom of the pan during frying.

Hand-made Fish and Gluten Stuffed in Soup recipe

12. On the other side, bring chicken broth and equal proportions of water to a boil.

Hand-made Fish and Gluten Stuffed in Soup recipe

13. Heat a wok, add some oil, and add ginger slices.

Hand-made Fish and Gluten Stuffed in Soup recipe

14. Cut the white radish into 1 cm thick strips, and fry them in a wok to create a fragrance. Put some sea salt in the meantime.

Hand-made Fish and Gluten Stuffed in Soup recipe

15. Add the chicken broth prepared earlier and cook for 8 minutes.

Hand-made Fish and Gluten Stuffed in Soup recipe

16. Put the gluten into a frying pan at low tide.

Hand-made Fish and Gluten Stuffed in Soup recipe

17. In about 2 or 3 minutes, the exposed part of the fish at the bottom can be fried to a golden color.

Hand-made Fish and Gluten Stuffed in Soup recipe

18. Pour in the piping hot radish and chicken soup.

Hand-made Fish and Gluten Stuffed in Soup recipe

19. Cover the lid and cook for 5-7 minutes on high heat until the surface of the gluten is wrinkled.

Hand-made Fish and Gluten Stuffed in Soup recipe

20. When filling the bowl, add sesame oil and chopped green onion for toning and seasoning and you're done.

Finally, we can identify the importance of flash in food photography!

Hand-made Fish and Gluten Stuffed in Soup recipe

Tips:

1. If you don't have a friend with a dough mixer, you can also cut the fish fillet into smaller sizes, or beat it with a rolling pin, or beat it in the basin to achieve the same effect;
2. There are two things to pay attention to in the handling of fish fillets: the first is to absorb the water. This is a secret to removing fishy;
3. The second is to defrost in the refrigerator, because the high-speed beating process will generate a lot of heat. In order to prevent the fish from becoming cooked, the temperature of the fish should be as low as possible, but it must be defrosted;
4. The soup base, if it is replaced with fish soup, it will be even more delicious!
5. It is recommended not to fill up the gluten. Reserve a little space for the soup to enter the gluten so that it will be more juicy.

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