take 3 - sweet corn fish maw soup by pressure cooker

aug 29, 2023 (tue).............made a 3rd attempt

benchmark video (you tuber singsingkitchen) : 

i) https://www.youtube.com/watch?v=bZdDmLF3zuc&t=25s

ii) https://www.youtube.com/watch?v=q2f0VK8ZtkM&t=780s

introduction

- one of popular soup in hong kong's chinese restaurant..........kids mostly love it coz of sweet note

- style of soup is adding corn starch to thicken texture (western use cream to achieve the same)

- easy to cook but only mentally time consuming to prep the dried fish maw (soften, removal fishy taste and brine it with stock)

main ingredients

- dried fish maw

- dried scallop

- sweet corn (personal prefer fresh sweet corn............majority use canned sweet corn cream)

- egg

- ginger

- spring onion

- white vinegar

- shaohsing chinese cooking rice wine (made in taiwan)

- chicken broth/ kombu kelp stock powder/ whatever stock

- bonito dashi stock powder (optional)

- salt

- white pepper powder

- corn starch

steps

1. wash dried fish maw and soak it in sufficient water ..............loaded with heavy weight coz fish maw floats..............soak for at least 6 hrs, better overnight

2. fish maw has softened a lot............comes to 2nd softening stage................drain the water and replace with clean water............add spring onion, ginger slices, touch of shaohsing wine and 1 teaspoon white vinegar

3. select pressure cook/ soup mode...........low pressure for 5 mins + keep warm for 5 mins

4. manually release air valve................loaded with heavy weight and put the lid on..............soak for at least 3 hours till water completely cool down

5. soak dried scallop in boiling water until soft (keep the water)

6. hand shredded softened dried scallop

7. take softened fish maw out...........wash it with running water............squeeze out water and absorb clean water..............repeat several times

8. use kitchen paper to absorb all excess water content

9. put 2 packets of kombu kelp stock powder into boiling water (~500ml/ amount good enough to level fish maw) for 2-3 mins

10. take out stock powder packets.............then add some oyster sauce.............keep boiling for few mins

11. select saute mode...........high pressure...........add in some shaohsing wine

12. pour the finished stock into pressure cooker...........then add fish maw (stock at least level with fish maw)..............keep high pressure for 10 mins..............switch off and let fish maw soak in stock for at least 3 hours

13. fish maw totally soft and not much bouncy texture................color changed coz soak up stock (since prep work takes enormous time, you can prep a larger batch and freeze them..............but remember to consume them within 2 weeks) 

14. cut sweet corn from cob

15. blend a portion (~1/4) of sweet corn

16. dice fish maw

17. dissolve 2 tablespoon (depends on your preferred thickness of soup) corn starch into 50ml water

18. beat an egg

19. boil 450ml water..............add pinch of bonito dashi stock powder

20. when boiling hot, add dried scallop (together with soak scallop water) and blended sweet corn...........boil for ~5 mins

21. add sweet corn and fish maw.............boil for another 10 mins

22. pour corn starch water............keep stirring the soup

23. pour egg batter..............keep stirring the soup

24. done

taste

-turns out 3 bowls of soup..............goes well with rice

-natural sweetness from dried scallop and fresh sweet corn

-adding bonito stock powder makes the soup taste a lot better

-a healthy and easy soup to cook

areas of improvement

-i am very satisfied with this attempt