Pearl emerald and white jade soup
Ingredients: salt,carrots,shrimp,sesame oil,clear soup,dry starch,egg white
Recipe Recommendations
Steps for Pearl emerald and white jade soup
1
Slaughter the silver carp thoroughly, tap the fishing line, and use a knife to separate the fish from the fish bones along the fish bones.
2
Remove the spine and main thorns, and scrape the fish along the fiber lines. (The fish close to the fish skin has more myoglobin and a darker color, which will affect the white color of the fish balls, so there is no need to scrape them off.)
3
Rinse the fish with clean water to remove blood tendons and turbid impurities; until the fish is white, then drain off the water with clean gauze.
4
Shell the shrimp, line the shrimp, mix with the fish meat, place it flat on the chopping board, and beat it with a rolling pin.
5
Until the fish turns slightly white and feels sticky, make all the fish puree; place the fish puree in a bowl, add appropriate amount of salt, starch, and egg white, and stir until strong.
6
Wash and peel the carrots, and cut them into flowers; wash the rapeseed and take the heart of the cabbage for later use.
7
Blanch carrot flowers in boiling water and remove.
8
Change the cleaned fish bones to a knife, fry them with oil, add water, spring onion, and ginger pieces, boil over high heat, and simmer slowly until the soup is thick and milky white, add salt and pepper to season to form the soup.
9
Filter out impurities from the soup base before use.
10
The fish puree has glue protein and is transparent; apply a little oil with your hands, take appropriate amount of the fish puree and rub it round; put it in a boiling water pot and blanch until it changes color and fish out.
11
Place the casserole on the heat, add appropriate amount of soup stock and cook until warm.
12
Put the fish balls into the pan one by one, add a little salt, and use high heat to boil.
13
When the fish balls are all floating, sprinkle with carrot flowers and rapeseed.