Super Simple Boiled Fish in Sour Soup
1.
Blanch cooked bean sprouts and mushrooms in boiling water, remove them and spread them on the bottom of a bowl
2.
There is a small packet of dried chili and sauce bag in the sour soup bag. Heat the pan with cold oil, pour in the cut garlic cloves and dried chili, stir fry for a fragrance, pour in 350ml of water, then pour in the seasoning bag and bring to a boil
3.
The black fish fillet I bought before was fresh and delicious. Pour it directly into the boiling pot. I was worried that it would not be enough to eat. I added a pangasius. It turned out that pangasius is really all-match. It is delicious with any soup.
4.
Boil again to get out of the pot
5.
The reduction rate is 99%, and you can mix and match at home. It's super convenient~ Knorr is in hand, I have the chef~ In the future, we will entertain relatives and friends to serve hard dishes in minutes!
Tips:
Thank you for your love~ Here is the method of sizing fish fillets. It’s better to cook fish fillets in advance. They are easy to break and age easily. In fact, the method of sizing is similar to meat. You want to eat meat with a smooth texture. All need to form a protective film on the surface of the meat. When it comes to sizing, it gives the fish fillet a beauty. ✧*｡٩(ˊωˋ*)و✧*. Moisturizing and locking water massage is the key to beauty~taste! Let's learn!
Here is how to sizing frozen pangasius~
Fish meat: 500g
Salt: a spoonful, about 5g drinking water: 200g
Egg white: one cooking oil: a small amount of green onion, ginger, garlic, cooking wine: a small amount
The sizing step is 6 steps, rinse and slice-seasoning massage-moisturizing and smoothing-egg white plus elasticity-cooking wine to remove fishy-starch lock water
1. Rinse the slices: Thaw the fish in advance, divide it into two after washing, cut into slices with an oblique knife, and rinse with running water until the hair becomes whitish and hard. This step also has the effect of removing fishy, and the pangasius can be simply rinsed~ Drain the fish fillets and set aside;
1. Seasoning massage: Sprinkle a small amount of salt on the fish fillet, and use salt for sizing. You can also add pepper and seasoning powder as you like. Use gloves to gently grasp the stickiness;
2. Moisturizing and smoothing: add a small amount of water several times to continue to catch the stickiness, so that the fish fillets can fully absorb the water, and the key to the tenderness is to absorb the water. Here, grab and massage for about five minutes;
2. Cooking wine to get rid of fishy: The advantage of pangasius is that it has a light taste and no fishy taste, but you can also add a small amount of cooking wine, or white wine to go fishy, grab it again;
3. The egg white Q is smooth and smooth: Add egg whites in small amounts several times, one fish and one egg white is enough, each time it is added, it will be even and sticky;
4. Starch to lock water: Sprinkle a small amount of starch, stir in one direction for one minute, and then continue to grab evenly. The final effect is to coat the surface of the fish fillet evenly and without excess water. The starch will quickly gelatinize at high temperature to form a protective shell. , Retain the moisture of the fish fillets;
5. Use of fish fillets: The sizing fish fillets can be stored in the refrigerator for two hours and sealed for later use. When entering the pot, wait for the water to boil before placing the fish fillets.
Just understand the principle~ Friends who are afraid of trouble (such as me) can buy good-bodied fish fillets (ღ˘⌣˘ღ) is really a magic weapon for fast cooking~
