Hand-made Fish and Gluten Stuffed in Soup
1.
First, let’s review the main ingredients.
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 .
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.
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.
5.
After being glued, it should be in this state.
6.
We scrape a handful and fry it in a frying pan to taste.
7.
Finally, add sliced scallion white and appropriate amount of sesame oil, and stir evenly.
8.
Move the mixed isinglass out of the dough mixer and it is ready to be unplugged.
9.
Make a small hole in the gluten balls.
10.
Slowly stuff the isinglass inside.
11.
The stuffed gluten balls are printed on the cornstarch pile to prevent them from sticking to the bottom of the pan during frying.
12.
On the other side, bring chicken broth and equal proportions of water to a boil.
13.
Heat a wok, add some oil, and add ginger slices.
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.
15.
Add the chicken broth prepared earlier and cook for 8 minutes.
16.
Put the gluten into a frying pan at low tide.
17.
In about 2 or 3 minutes, the exposed part of the fish at the bottom can be fried to a golden color.
18.
Pour in the piping hot radish and chicken soup.
19.
Cover the lid and cook for 5-7 minutes on high heat until the surface of the gluten is wrinkled.
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!
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.
