Chinese Food
Stewed loofah with fish
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On Saturday, I went to Guangming farm to eat pigeons. I tried steamed shrimp with emerald and steamed loofah with garlic. I used to like loofah. In summer, it was very hot and sweet. So today I wanted to make fish cake. I just want to make a combination. Try some specialty dishes. Originally I thought of the names Emerald Pearl, loofah swallowing fish, Emerald fish paste and so on. It was also a problem to name dishes. In fact, the specialty food looks very simple. So, the diner will not have high expectations at first sight. The cook has to work hard from the taste to make the diner feel more than expected at the moment of biting. Old comrade Cai Lan said that the simplest dish is actually the most difficult.
Cooking ingredients
Cooking Steps
Step1:Generally, when making fish paste or fish related soup, you need to soak some ginger and scallion water. That is, soak ginger slices, scallion slices or dried scallion slices in water. (better not ask me what is ginger and scallion water
Step2:Actually, I think the best way to make fish paste is dace. But I can't buy it. Crucian carp is also delicious and elastic. Wash the fish's mucus. Scrape the scales, remove the gills and cut the fins.
Step3:Open a knife from the back of the fish. Follow the main bone and ribs. Take out the slices of the fish. Don't damage the bones. This kind of fish is the cleanest. After the fish slices on both sides come out, open the belly of the fish and clean the intestines. (a good knife is very important
Step4:Slice the ham a little (just a few melons). Dice the rest. Don't ask me what ham is. It's not for sale
Step5:Diced ham and fish skeletons and a little ginger and scallion water can be put into the pot to boil high soup. If possible, you can also put some Yuanbei, bones and other things. The leftovers and other edible garbage in the process can be thrown into it. It can be boiled almost before use. Add cooking wine and white pepper.
Step6:Open the fish face up. Skin down. Use a knife. Scrape the fish out. The fish's bones will stick in the skin and remain. At this time, the fish skin can also be put into the pot to make soup.
Step7:Chop the pulp with the back of the kitchen knife for a while. Don't chop with the sharp side. Otherwise, there is no elasticity in the taste. It's no different from the minced meat mixer. Don't ask me why. Don't ask me what the back of the knife is
Step8:Put a little salt, a little ginger and onion water, a little white pepper and cooking wine, and an egg white into the fish paste. Stir in the same direction by hand. If the fish paste is too dry in the process, add ginger and onion water moderately.
Step9:Stir it until it's strong. You can see that meat and meat are mixed together. The agitation at this time is different from the resistance at the beginning. Because we don't want to make fish balls. So, it's almost OK.
Step10:Take the loofah and peel it. Cut it into five centimeter sections. Make sure to cut it flat. It's a cylinder. The section is 90 degree angle. Otherwise, the steaming will be crooked. You can't stand it. Dig out half of the melon. Stand it up. Put in the ham slices.
Step11:Then use a small spoon to make the fish paste into a ball shape and fill it up. Put some soup in the plate. Put the hot water in the steamer and steam for about 8 minutes.
Step12:When you're done, pour the soup ou
Cooking tips:Ham is a good thing. There are slices of ham hidden in the melon. Plus the soup on the plate. In the process of steaming, the melon fully absorbs the taste of the soup. The taste of ham is stuffy in the middle of the melon and the fish. At the moment of biting down, it has a very strong taste, plenty of soup juice, cool melon taste, fish with teeth, and ham with teeth fragrance. It is decorated with white pepper and cooking wine. Tut tut. Can you believe how boring and simple this dish is? What about the rest of the loofah and fish paste? Loofah can be thrown into the soup. Fish paste can make fish cakes. I'll make a simple menu when I wake up. Try or improve it. It seems that it's written in more detail. If there's anything I don't understand, let's communicate. Anyway, simple dishes are not necessarily simple. Anyway, the way of making fish paste is almost all right. If this dish costs 40 yuan, do you think it's expensive? What about the rest of the yolk and the fish sauce? Turn waste into treasure. Try to make it like this - fried fish cake
