Chinese Food
Stewed egg soup with mushroom
(162620 views)
It's a rich and delicious fish soup. The process of preparing ingredients is a bit confusing at the beginning. It takes a little longer. But it's full of interest after being familiar with it.
Cooking ingredients
Cooking Steps
Step1:Main ingredients preparation - the internal organs of yellow bone fish should be cleaned. The back of both sides should be obliquely cut and cut. It is convenient to taste.
Step2:The main ingredients are pickled. Ginger is stuffed into the belly and body of the fish. Garlic is also stuffed into the belly. The ratio of ginger to garlic is about 2 to 1. Add some salt and cooking wine to marinate for more than 20 minutes.
Step3:And a little anise.
Step4:It's antiviral. This time, it's spread with Perilla. The smell of Perilla is heavier than that of fennel. Haha, the lovely fish bubble with yellow bone is in the shape of love.
Step5:Prepare the ingredients. Cut the mushroom into small pieces, ginger into sections and garlic into petals.
Step6:Prepare the fried eggs.
Step7:When preparing the ingredients, remember to boil a pot of water. Then start cooking officially. It's not easy to fry fish in hot oil after ginger slices are wiped in the pan. Or you can fry fish directly after just frying the egg without washing the pan.
Step8:Remove the perilla leaves or fennel from the pickled fish and fry in the pan.
Step9:Fry until golden on both sides. Add in ginger and garlic, a little salt and fry until fragrant. Add a spoonful of cooking wine. Fry slightly.
Step10:Pour in the prepared boiled water. Stew the fish until it boils or the soup turns white.
Step11:After the soup turns white, add mushrooms. Add salt or no salt according to the taste. Stew over medium or small heat until the soup becomes more full-bodied.
Step12:Add fried eggs. Determine the time according to the aging or tenderness of the fried eggs. About 30 seconds.
Step13:Throw in the basil leaves 30 seconds before leaving the pot.
Step14:Done A kind of . tray.
Step15:Perilla has a special taste. It can suppress the fishy smell. It's very interesting.
Step16:Make up a finished picture of fennel. It's fresh and elegant. It's all herbs that are more suitable for fish. It depends on your preference.
Cooking tips:1. Marinate the Yellow bone fish for more than 20 minutes. The longer I marinate it, the better it will taste. I usually treat it in advance. I marinate it for several hours. I have time to prepare it the night before. 2. It's better to prepare a pot of boiling water before cooking. The soup looks good and full-bodied. The fish is not fishy. But before cooking, I pickled it with ginger and garlic cooking wine and herbs. So I tested it and didn't prepare it. 3. You can fry more eggs when you are free. You can also fry them before you fry fish. 4. On the use of vanilla, I think fennel is more suitable for mushroom soup. If you don't know the smell of perilla, you can put it less first. According to your preference, I specially gave two finished pictures for comparison. This time, I used perilla. There are skills in making delicious dishes.
