Fish balls in clear soup

2024-06-24 07:50:37  Views 2 Comments 0

Health effects

Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Coriander: activates blood circulation and removes blood stasis

Ingredients

Grass carp ( 200g )
Chives (appropriate amount)
Cilantro ( Adequate amount )
Eggs (egg white) ( 2 pieces )
White pepper ( appropriate amount )
Starch (appropriate amount)
Sesame oil ( appropriate amount )
Chicken essence ( appropriate amount )
Ginger ( appropriate amount )
Table salt ( appropriate amount )

How to make fish balls in clear soup

  • Illustration of how to make fish balls in clear soup 1

    1. Remove the large fish bones, scrape off the skin, and chop the fish meat on the cutting board into minced meat;

  • Illustration of how to make fish balls in clear soup 2

    2.Put in the egg white, add scallions, salt, white pepper, chicken essence, and sesame oil and stir evenly; p>

  • Illustration of how to make fish balls in clear soup 3

    3. Cut the onion and ginger into shreds, pour boiling water, brew into onion and ginger water, let cool and set aside;

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    4. Let the green onion and ginger water cool and then slowly add it to the minced fish meat, pouring it smoothly Stir in one direction.Fish meat is not like pork and does not absorb water so much.Just add it slowly;

  • Illustration of how to make fish balls in clear soup 5

    5.According to the thin consistency , add a little starch and stir evenly;

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    6.Pinch the meat with your hands and let the minced meat come out of the tiger's mouth.Squeeze it out to form round fish balls and scoop them into the boiled water with a spoon;

  • Fishballs in clear soup Illustration of how to do it 7

    7.Put cold water into the pot, bring the water to a boil, slowly scoop out the fish balls one by one and put them in; skim off the foam; take them out after forming;

  • Illustration of how to make fish balls in clear soup 8

    8.Put another small pot into the onion and ginger water and slowly simmer the fish balls.Add salt, chicken essence and sesame oil to taste.Sprinkle with minced coriander when serving.

Tips

1.Soak the onion and ginger in water in advance and let it cool before use.Do not pour hot water into it, because the blanched fish will lose its viscosity.
2.The fish meat must be filled with scallion white, not scallion green, otherwise the color of the fish balls will not look good.
3.Wash the fish meat in water and drain it, but it should not be too dry, because the fish balls will be smooth and tender if you leave a little water.The same goes for adding sesame oil.
4.The fish balls are easy to cook, so you can turn off the heat after putting the last one in.
5.Starch should be added last, and should be added as appropriate according to the consistency.
6.Avoid drinking tea before and after eating fish balls.

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