Lettuce Fish Soup is the top three Hong Kong-style street food, and it is also a delicious memory of those born in the 50s and 60s. It only takes more than ten minutes to cook unique street food at home. The ingredients are simple and nutritious, and the soup is delicious and not greasy.
is the so-called "hard work comes from eating." Hong Kong people attach great importance to food, especially street food, which is a collective memory of many people. As early as the 1960s and 1970s, Hong Kong began to have roadside stalls. They all appeared to support their livelihood and cater for the dietary needs of the lower class in society. Street food stalls sell a wide variety of snacks, such as bowls of wings, Lettuce and fish broth and lard noodles are cheap. However, due to stall hygiene issues, the public has increased the demand for restaurants. Such street snacks have been rarely bought.
Among them, lettuce and fish broth is definitely a classic Hong Kong snack, and it is a collective memory of many people. In an era when hawkers were popular, vendors who sold bowls of fins were also sold. At that time, some diners even mixed bowls of fins with lettuce and fish. The hawker will first use a dish to scoop up a pile of fish paste in a plastic bucket, and use a knife to cut the fish paste into the boiling soup in small batches. When the fish floats, it means that the fish is cooked. At this time, hold a pinch of lettuce. Place the crushed pad in a bowl, pick up the fish meat and place it on the vegetable, add the hot soup, soak the lettuce until it is cooked, add some pepper and sesame oil when eating, the aroma will instantly increase. The main ingredients of
lettuce and fish meat are shredded lettuce, fish meat and clear soup. The method is to remove the bones from the fish and then add cornstarch and chopped green onion until it is gelatinized. The soup base is made from chicken broth, which has a sweeter taste . For the fish paste you make yourself, the secret is to cut the fish into small pieces, refrigerate it until 80% of the ice is hard, and then put it in a blender to beat it. If you want the fish to stand up, you need to refrigerate the filling for four hours to allow the filling and seasoning to fuse. This will produce a more elastic fish, which is softer and waxy than the fish made with ready-made fish paste. For better results, the time of refrigerating the filling is very important. If the refrigerating time is not enough, the fish will be thinner. On the contrary, if it is refrigerated for too long, it will be too hard.
Always drink soup at the end of autumn and early winter. Today, I will share with you how to make your own fish paste quickly, and then cook a pot of fragrant and elastic lettuce fish broth. Come before a meal, warm your body and stomach, cool and dry Not afraid.
Raw materials: lettuce, fish fillet, chicken soup
Ingredients: appropriate amount of starch, shredded ginger, onion, sesame oil, 2 spoons of soy sauce
Specific method:
first defrost the frozen fish fillet slightly, and then cut into small pieces.
Use kitchen paper towels to dry the fish fillet, then put it in a blender and stir into the fish paste. Add starch to
and stir until the gum is formed. Add the remaining ingredients to
and mix well to form isinglass for later use.
Use a small spoon to cut the fish gelatin into the boiling soup and cook.
Wash and shred the lettuce, and boil the chicken broth and water.
Add a little shredded lettuce to the bowl.
Put the cooked fish in again, add the hot soup and a little salt.
Tips:
1, can add spicy dried vegetables according to personal taste.
2, add sesame oil when eating to add fragrance.
3, frozen fish fillets can be purchased at supermarkets
