California's Mediterranean climate has a huge temperature difference between day and night, and it is very dry.
In such weather, moist soup is needed for warming.
Today's American Night Kitchen will combine Soya scallops with Mexican butterfly glue to bring you a nourishing and delicious soup.
Choice of scallops: Japanese Soya scallops
The ingredients selected this time are Japanese premium Soya scallops . Soya is a place name, located in Hokkaido, Japan, is the most famous place for producing scallops.
The extra-grade Soya scallops are larger in size, golden in color, dry on the surface, generally with a few cracks, and of high quality.
The taste is also very sweet and rich. Putting 2-3 scallops in a pot of soup can greatly increase the freshness. It is the best scallop category.
Maw selection : Mexican Butterfly Gum
The ingredients selected this time are Mexican butterfly glue . It is obtained from the maw of the giant grouper or beluga in South America, and is among the highest quality products in American maws.
The colloid is hard and thick, and can be listed as the "wide belly" series according to the specifications. Isinglass is the first choice in nourishing yin and blood, strengthening essence and kidney, anti-aging, and beauty.
The gelatin is delicate and has a good viscosity. After stewing, the soup is clear, and the gelatin is so thick that it will stick to the teeth.
Participating in the menu this time is Xulongxing's Mexican butterfly glue .
The medium and large sizes are 2-3 times thicker than the small size. Compared with the small size, the gum will be thicker and the taste will be better.
Butterfly glue needs to be soaked in advance . Soak butterfly glue in cold water for 24 hours, put it in boiling water for 3 minutes, wait until the gel turns white and the meat becomes soft, take it out and put it in cold water for another 2 days before use. During the soaking process, some ginger slices can be added to remove the fishy smell.
food preparation
- Asahi Dragon Line Japanese Soya Dried Scallop SA Grade Small Size 4 Pieces
- Xulongxing Mexican Butterfly Glue Small 4pcs (Water ready for use)
- 250g lotus root, peeled and cut into sections
- spine 250g
- 1 handful shallots, sliced
- 1 head sliced ginger
- 1 red date
Cooking methods
Step 1: Blanch the spine
The bloody water that comes with raw meat has a fishy smell. Therefore, before cooking, you should blanch the meat in boiling water until it changes color and remove it. This will not only reduce the fishy smell, but also remove the blood foam and make the soup clearer.
Step Two: Simmer
Put lotus root, spine, scallops, fish maw , ginger, scallions and red dates into a stew pot (electric cooker, pressure cooker, casserole are all acceptable), pour 2 liters of water and start to boil.
Laohuo Liangtang pays attention to kung fu. It is necessary to use slow heat to "force" the nutrition of the ingredients in the soup into the soup.
If using a pressure cooker, cook on high pressure for 30 minutes, then simmer for 30 minutes.
If using an electric cooker, set it to simmer for 2 hours.
If you use an open fire stew pot, after the high heat is boiled, change to a low heat and simmer for 1 hour.
Finished product display
The finished Laohuo soup is clear and pale yellow in color, and tastes fresh, sweet and salty. You only need to add a little salt to taste, and you can enjoy it.
Butterfly gelatin is soft, silky smooth and sticky to the teeth, lotus root is soft and glutinous, and the lotus root joints filled with delicious soup melt in the mouth.
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