Fish mushroom box

Fish mushroom box

Introduction:

"Yurong Xianggu box" is a local traditional dish in Anhui Province. Lentinus edodes is a kind of fungus food with high protein, low fat, polysaccharide, amino acids and vitamins. It can improve the immune function, delay aging, prevent cancer and fight cancer. Fish is high in protein and low in fat, suitable for all ages. The fish mushroom box tastes fresh, smooth and tender. The fish mushroom box tastes delicious

Production steps:

Step 1: soak mushrooms in water and wash them.

Step 2: cut the root.

Step 3: thaw the fillet, rinse it with water, squeeze out the water, cut it into small pieces, add salt and chop it into mud.

Step 4: add cooking wine, oil, sugar and Taibai powder into the minced fish, stir clockwise and beat with hands until elastic.

Step 5: mash the mushroom with minced fish to form a ball.

Step 6: soak wolfberry in water.

Step 7: decorate the fish with medlar.

Step 8: bring the water to a boil and put the mushrooms in the box.

Step 9: steam over high heat for 10 minutes.

Step 10: bring the soup to a boil in a small pot, pour in the starch water and thicken it.

Step 11: drizzle thin Euryale ferox on the box of mushroom with minced fish.

Materials required:

Mushrooms: about 10

Fish fillet: 3 pieces (500g)

Soup: 1 / 4 cup

Starch water: right amount

Wolfberry: moderate

Cooking wine: 1 teaspoon

Corn oil: 2 teaspoons

Salt: 3 / 4 teaspoon

Sugar: 1 / 4 teaspoon

Taibai powder: 1.5 tbsp

Note: 1. When chopping minced fish with salt, it's easier for fish to gelatinize. 2. Put too much white powder (raw powder) to stir, which can increase the stickiness of minced fish and make them taste more elastic.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh