Yellow croaker soup with chrysanthemum

Chrysanthemum yellow croaker soup method:

Raw materials for making chrysanthemum yellow croaker soup:

The middle part of yellow croaker is 250g, ginger is 2G, scallion is 20g, chicken clear soup is 1000g, mushrooms and bamboo shoots are 50g, Jinhua ham is 20g, soft tofu is 160g, eggs are 2, raw powder is 15g, oil and coriander are 5g, chrysanthemum, sesame oil and refined salt are 3G, pepper is 1g, soy sauce is 6G, cooking wine is 3G

Processing steps of chrysanthemum yellow croaker soup:

1. Marinate the fish with scallion, ginger, cooking wine and refined salt for 10 minutes, steam for 6 minutes and take out;

2. Shred the cooked ham and mushroom, break the egg yolk and set aside;

3. Add oil to the frying pan, put in the scallion to stir up the flavor, ladle in the chicken soup and bring to a boil. Add cooking wine, bamboo shoots, mushrooms, and then bring to a boil. Put the fish and egg yolk, bean curd juice into the pan, add soy sauce, refined salt, and vinegar, stir well, remove from the pan and put on a plate, sprinkle with chrysanthemum, cooked ham, ginger and pepper

Yellow croaker soup with chrysanthemum

Chrysanthemum yellow croaker soup is a famous traditional dish in Shanghai. Jiangnan vegetable soup evolved from Hangzhou famous dish songsao fish soup. It is made of yellow croaker or fresh freshwater fish (mandarin fish is the best), with tofu, ham and chicken. This dish was created in the Southern Song Dynasty and has been handed down to the present day due to the delicious Zhongnanhai.

Food materials

The middle part of yellow croaker is 250g, ginger is 2G, scallion is 20g, chicken clear soup is 1000g, mushrooms and bamboo shoots are 50g, Jinhua ham is 20g, soft tofu is 160g, eggs are 2, raw powder is 15g, oil and coriander are 5g, chrysanthemum, sesame oil and refined salt are 3G, pepper is 1g, soy sauce is 6G,

Cooking methods

General system

1. Marinate the fish with scallion, ginger, cooking wine and refined salt for 10 minutes, steam for 6 minutes and take out;

2. Shred the cooked ham and mushroom, break the egg yolk and set aside;

3. Add oil to the frying pan, put in the scallion to stir up the flavor, spoon in the chicken soup and bring to a boil, add cooking wine, bamboo shoots, mushrooms, and then bring to a boil. Put the fish, egg yolk and tofu juice into the pan, add soy sauce, refined salt and vinegar, stir well, then put on the pan, sprinkle with chrysanthemum, cooked ham, ginger and pepper.

Microwave oven process

Add oil, ginger and scallion to the pan and heat for 2 minutes. Put fish and chicken soup in the pan and heat for 4 minutes. Then take out the fish and add refined salt, cooking wine and soy sauce to keep the soup. Add 600 grams of water to the fish soup and cover it with heat for 10 minutes. Add tofu, fish, shredded mushrooms, winter bamboo shoots and ham and heat for 5 minutes. Mix the raw powder and put it into the soup and heat for 1 minute. Add sesame oil and pepper and mix well. Pour in the egg, stir several times and put it on the shelf Set for 2 minutes; serve chrysanthemum and coriander leaves in a small dish, then put them into fish soup.

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