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Soya Milk Cod with Wild Mushrooms

Ingredients
200g cod
some oil
300g cod bone
100g Tianjin cabbage, sectioned
1 piece ginger
5 slices dried black truffle
12 Cordyceps flowers, soaked for 5 minutes
500ml stock
200ml sugar-free soya milk
10g shimeji mushrooms
10 wolfberries
a little fried shredded ginger
some shredded spring onion

Marinade
1/4 tsp chicken seasoning powder
1/8 tsp salt
1/2 egg
1 tbsp cornflour

Seasoning
1/2 tsp salt
1/4 tsp sugar

Method
1    Mix fish and marinade well. Refrigerate to marinate for 10 minutes.
2    Heat some oil in pan. Pan-fry fish bone till fragrant. Add Tianjin cabbage, ginger, dried black truffle, Cordyceps flowers and stock to boil for 2 hours. Discard residue and retain the stock.
3    Heat some oil in pan. Deep-fry fish over high heat till golden brown. Remove to drain.
4    Add soya milk, shimeji mushrooms and seasoning into 400ml fish stock. Stir slightly then add fish to cook for 3 minutes. Add wolfberries to cook slightly.
5    Scoop into bowl. Garnish with fried shredded ginger and shredded spring onion.

野珍菌豆浆浸鳕鱼

用料
鳕鱼肉200克
油适量
鳕鱼骨300克
天津大白菜100克,切段
姜1片
黑松露干片5片
虫草花12条,浸水5分钟
高汤500毫升
无糖豆浆200毫升
鸿禧菇10克
枸杞子10粒
炸姜丝少许
青葱丝少许

腌料
鸡精粉1/4茶匙
盐1/8茶匙
鸡蛋半个
粟粉1汤匙

调味料
盐半茶匙
糖1/4茶匙

作法
1    将鱼肉和腌料一起拌匀,放入冰箱腌制10分钟。
2    锅中烧热适量油,放入鱼骨煎香,加入天津大白菜段、姜片、黑松露干片、虫草花和高汤熬煮2小时,去渣留汤。
3    锅中烧热适量油,放入鱼肉,大火油炸至表面呈金黄色,捞起沥干油分。
4    往400毫升的鱼汤里加入豆浆、鸿禧菇和调味料,略拌煮后加入鱼肉,煮3分钟。接着加入枸杞子略煮。
5    舀入碗中,以炸姜丝和青葱丝点缀即可。

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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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