Mullet egg soup, also known as “Tai soup”, is a Diaoyutai dish. This soup originates from Shandong cuisine “braised mullet eggs”.
The mullet egg soup is made from selected mullet eggs and clear soup.
After the dish is made, the egg color is milky white, thin as paper, delicious, smooth and refreshing, ready for both sour and salty, and the appearance is good.
Dish making
Ingredients needed:
Main ingredient: marinated mullet eggs 100g
Seasoning: 20g rice wine, 30g soy sauce, 10g balsamic vinegar, 20g corn starch, 10g salt, 10g ginger juice, 10g white pepper powder, 10g chicken powder, 10g coriander, 10g sesame oil
Cooking steps:
- Clean the marinated mullet eggs, peel off the fatty skin on the surface, cook in a pot of cold water, boil and soak for 60 minutes, then gently peel off the mullet eggs piece by piece to become a single piece. In the shape of a coin, soak it in cold water for 60 minutes to remove the fishy smell. Repeat this several times to get rid of the strong salty and bitter taste.
- After the clear soup in the cooking pot is boiled, skim off the foam on the top of the soup.
- Put mullet egg slices in the clear soup, add soy sauce, rice wine, ginger juice, salt, pepper, etc. The modulation becomes golden brown and savory.
- Prepare the color and taste of the clear soup, pour in the diluted water starch, stir evenly to thicken the consistency of the soup, make the soup into the thickness of rice soup, and cook it into a shape.
- Choose a preheated clean round soup bowl, gently put the stewed dishes into the utensils, and pour in an appropriate amount of sesame oil and balsamic vinegar. Serve with coriander leaves.
Key Tips:
- The boiled and processed mullet egg slices must be soaked in water and stored in a cooling environment. The water needs to be changed once a day to remove part of the fishy smell.
- The thickened soup should not be stirred at will, which will reduce the viscosity of the soup. Because some people are uncomfortable with the taste of coriander, do not mix the minced coriander into the soup without authorization.
