fish ball
material
500g of clean fish; 740 grams of onion Jiang Shui; Salt 21g; Monosodium glutamate 10g
working methods
The fish tail is skinned and boned.
Take the red piece of meat away.
Slice the fish.
Soak onion and ginger in water.
Wash the fish, add 80% onion and Jiang Shui, and put them into a cooking machine to break.
Broken appearance
Then add salt monosodium glutamate and push it in one direction with chopsticks or hands (or eggbeater) until the minced fish can float in the water. Add the remaining 20% onion Jiang Shui and stir until it floats on the water.
Then squeeze it out with one hand, catch it with a spoon and soak it in water for two hours.
Then, when you are on the fire, move the fish balls from time to time, take out the white foam and cook until it is slightly boiling, and then cook for about 5 minutes. When the fish turns white, it is cooked. The fish balls can be eaten in hot pot or made into soup.
Casserole, cabbage, fish balls and vermicelli soup
material
10 fish balls; Baby dishes or cabbage; 1 small vermicelli; 10 shrimp; Salt; Original pumping; white pepper
working methods
Wash the baby cabbage, cut off the stems and leaves, and cut into appropriate sizes.
Add water to the casserole. After the water is boiled, put the fish balls and stems into the pot. When the water boils again, turn down the heat. When the fish balls float, put the shrimps, vegetable leaves and vermicelli into the pot, add 1 tablespoon soy sauce (about 15g), add salt to taste according to your own taste, and boil the water again before cooking 1.
Fish Ball Soup
material
A grass carp; Onions; Ginger; White pepper; Egg white; Salt; Starch; Sesame oil; coriander
working methods
Put the fish in and mash it with a cooking machine. Don't put too much at a time. 2. Add egg white, add salt, white pepper, chicken essence and sesame oil and mix well.
Shred onion and ginger, pour in boiling water, brew into onion Jiang Shui, and let cool for later use.
Cool the onion Jiang Shui, slowly add it into the minced fish, and stir in one direction while pouring. Unlike pork, fish doesn't absorb water. Just add it slowly.
According to the thin consistency, add a little starch and mix well.
Pinch the meat with your hands, let the minced meat squeeze out of the tiger's mouth, form a round fish ball, and dig it into the boiling water with a spoon.
Put onion and ginger in the pot, boil water, and slowly dig out the fish balls one by one and put them in.
Fish balls are easy to make, so it takes a little time to put them in the end. 9. Season with salt, chicken essence and sesame oil, and sprinkle with coriander powder when cooking.
Tomato and fish ball soup
material
Fish balls; 2 tomatoes; Oil; Jiang Mo; Qingshui 2 soup bowl; Chopped green onion; Proper amount of salt
working methods
Wash and slice tomatoes.
Add a little base oil to the pot, add Jiang Mo and stir-fry until fragrant, then add tomatoes and stir-fry for one minute.
Then add two bowls of water, boil, and add fish balls two minutes later.
Fish balls are boiled and floated, sprinkled with chopped green onion and served with salt.
Fried green pepper with fish balls
material
Appropriate amount of fish balls; 2 green peppers; Pixian bean paste amount; Garlic 3 cloves
working methods
Chop garlic, put oil in a hot pan, add garlic first, stir-fry it to taste, add Pixian bean paste and various pills, stir-fry for a few minutes, then add green pepper, and take out the pan.
Longli fish balls
material
Longli fish is about 250g; ; Half an egg white; Appropriate amount of salt; Appropriate amount of corn starch; Appropriate amount of yellow rice wine; Onions and Jiang Shui are appropriate; Appropriate amount of pepper
working methods
Thawing arowana, washing for later use;
Children don't like onions and ginger, so they make it onion Jiang Shui;
Cut the fish into small pieces, add some onions and Jiang Shui to make minced fish;
Add egg white, yellow wine, pepper, a little onion, Jiang Shui, salt and starch to the minced fish, and beat well with an egg beater;
Boil water, don't boil it, keep warm with a small fire, get your hands wet, scoop a spoonful, and squeeze the ball out of the tiger's mouth and put it into the water for molding;
After molding, it can be drained with cold water. If you don't eat it at that time, you can freeze it.
Baby food supplement-fish balls
material
Fish (perch, tilapia, cod) with fewer spines can1; 1 egg white; Two drops of cooking wine; A little ginger hair; Baby's auxiliary salt is about 8 tablets.
working methods
Forgive me for never remembering to take process photos when making things!
Prepare ginger hair, egg white and auxiliary salt.
Open the fillets and get the fish. This film is very important. There must be no fishbone in it.
Pour fish, egg white and ginger into a cooking machine, add auxiliary salt and cooking wine, and break. Beat it into fish sauce.
Boil! Put the pot in warm water. Remember. After cooking, let it cool, pack it, and put it in the refrigerator for freezing.
Longli fish meatball soup
material
A frozen fillet of Longli; Half a carrot; Some small vegetables; Salt, white pepper, sesame oil and vinegar.
working methods
Rinse the frozen dragon fish with water, rinse off the ice cubes, dry the water with kitchen paper towels, and shred-dice-chop into velvet (mud).
Enlarge the chopped fish into a bowl.
Shred carrots (wok), cut into powder, put them in a bowl, add a spoonful of salt and a little white pepper.
Add 2 tablespoons (tablespoons) of starch (corn, potato, mung bean starch is ok). You can do it without sizing. Stir in the same direction for a while.
Stir in one direction with chopsticks. Be sure to stir hard. Stir until it is particularly sticky, just when it is difficult to stir. If it's not strong enough, it's easy to disperse when it's cooked in a pot.
Add a proper amount of water to the pot and let the water boil half (don't wait until the water boils, it will make the meatballs boil and not tender). Grab the meat in one hand and squeeze it out of the tiger's mouth, and then squeeze it out. Don't dig out the meatballs with a spoon, put them into the water along the side of the pot and dig them all out. When the meatballs float in the pot, wash and cut the small vegetables into pieces and put them in the pot. Add salt, pepper and vinegar.
Handmade pure fish balls
material
Spanish mackerel onion; Onion ginger; Ginger; Salt; Peanut oil; Sesame oil; Monosodium glutamate; Pepper; Coriander; vinegar
working methods
Wash Spanish mackerel meat, remove blood and viscera, remove fishbone and skin, and remove meat.
Chop the Spanish mackerel meat with a knife, and chop it constantly. Add a little water when the fish starts to stick to the knife. After cutting one side, turn the fish below with a knife and cut it.
Add chopped green onion and Jiang Mo, and continue to chop the fish into thick and delicate minced meat.
Put the minced fish into the pot, stir in one direction, add a little water while stirring, and continue stirring in one direction until the fish is firm.
Add a spoonful of salt, a little monosodium glutamate, a little sesame oil and two spoonfuls of peanut oil. After stirring evenly in one direction, you can make fish balls.
Enlarge half a pot of cold water in the pot, turn on the gas stove for the smallest turn, grab a piece of minced fish with your right hand, squeeze out a small meatball with your fist, put it into the cold water pot with a spoon, and so on, and put it into the pot with a small torch at the water's edge until the minced fish is used up.
When the pot is full of meatballs, turn to medium heat. When the water in the pot boils, turn off the fire. Add a little salt and vinegar to the soup, add black pepper according to personal taste, and finally sprinkle a little coriander out of the pot.
Fish balls with wrapped hearts
material
Pork belly stuffing 40g；; 2 stingless frozen sea fish strips; Sweet potato powder (sweet potato powder)100g; ; 1 tsp salt; Sugar 1/2 tsp; A little chicken essence; Cooking wine 1 teaspoon; 1/2 teaspoons of pepper; 1 teaspoon sesame oil; 3 tablespoons fish sauce
working methods
After thawing, use kitchen paper to absorb the surface moisture.
After patting the fish gently with the back of the knife, gently scrape the surimi layer by layer along the lines of the fish ribs. This step requires patience, and you should leave white fish ribs after shaving.
Two pieces of fish weigh about 250g, but the fish paste scraped out is only about 190g. Add 1 teaspoon of salt and 60g of water to the scraped fish sauce and beat it evenly with a beater.
Then add 100g sweet potato powder, continue to beat into smooth and delicate fish ball powder dough, add 3 tablespoons fish sauce and mix well for later use.
Add salt, sugar, chicken essence, cooking wine, pepper and sesame oil to pork belly, stir clockwise and marinate for half an hour.
Pickled meat is made into small meatballs for stuffing.
Wet your hands with water, grab a piece of fish ball dough and wrap it in the stuffing.
Wrap it up and make fish balls.
Put a proper amount of cold water into the pot, and gently put the fish balls wrapped with stuffing into the cold water.
Fish balls are ready, put the pot on the stove, boil it over medium heat, and gently pump the bottom of the pot with a spoon to avoid touching the pot. Turn off the fire when the fish balls float.
Remove the cooked fish balls and immediately put them in cold water to wash away the floating foam.
Drained fish balls can be eaten directly, or they can be bagged and refrigerated in the refrigerator.
Wenzhou Fish ball
material
? ? A fish; A little ginger; A little salt; A little onion; A little raw powder; A little cooking wine; A little pepper; A little rice vinegar
working methods
? ? Wash fish
Cut the fish from the tail with a knife and cut two pieces of pure fish.
Cut the fish into thin strips.
Put the minced onion and ginger into the fish, add some salt suitable for cooking wine, and grab it evenly by hand.
Then pour in the raw flour and knead it by hand (the ratio of raw flour to fish is 1: 5).
Put the kneaded fish dough in the refrigerator for 40 minutes.
Boil water in the pot, add a little salt, pick the fish noodles into the pot by hand, or scrape them into the pot with a spoon until they boil.
Add a little lard, pepper, balsamic vinegar, coriander or chopped green onion to the pot. (Wenzhou fish ball soup)
Fish balls with tomato sauce
material
Fish balls180g; ; 80g tomato sauce; Appropriate amount of sugar; Clear water half bowl
working methods
Put water in a small pot, add fish balls after the water boils, and take them out after they float to the surface.
Add sugar and water to the tomato sauce and stir well.
Pour the ingredients in step 2 into a pot and bring to a boil over medium heat.
Pour the drained fish balls into step 3, simmer on low heat, and shake the pot several times to make the fish balls evenly stained with tomato sauce.
When the juice thickens, you're done.
Hit the cuttlefish ball by hand
material
A few pieces of fat; Half a catty of cuttlefish (instead of squid); Salt; Pepper; Sesame oil; Raw powder or horseshoe powder; A protein
working methods
Clean cuttlefish and treat fascia and ink sac on the surface.
Grinding cuttlefish, fat, salt, pepper and sesame oil into paste with a blender.
Add the egg white and beat it into a gel by hand for at least 40-50 times.
Stir with raw flour
Knead into balls by hand, put them in a cold water pot and cook them on low heat until they float.
Curry fish balls noodles
material
9 fish balls; Half a potato; Half an onion; 1 serving of round cake noodles; 2 small pieces of curry; Appropriate amount of vegetables; Proper amount of water
working methods
Prepare ingredients and portions. Potatoes and onions are bigger, and half is enough. If they are small, you can use the whole. This is the number of two people.
Wash and cut onions into small pieces, wash and peel potatoes and cut them into thin dices, and wash and twist vegetables into appropriate lengths.
Boil boiling water in a small milk pot, add round cake noodles and cook.
The round cake noodles are cooked to the extent that they can be scattered.
Remove cold water to prevent sticking together.
Heat a small pot, add 5 grams of cooking oil, add onion slices and diced potatoes, stir-fry for 5 minutes and break.
Add appropriate amount of water, add fish balls and boil. Don't put too much water, but the depth of the fish balls is just right.
Add 2 small pieces of curry and cook slowly on low heat to prevent the pan from overflowing.
Boil until it melts and the soup thickens, and the curry itself has a salty taste, so there is no need to add salt.
Put the noodles into the tableware, spread the cooked potatoes, onions and fish balls, and pour a little curry soup.
Add some water to the remaining curry soup and blanch the vegetables.
Put vegetables in curry fish balls noodles and get ready to start.
The rich curry flavor, Q-ball fish balls, glutinous potatoes and smooth noodles all make your mouth water.
Handmade fish balls
material
300 grams of fish, decapitated and boned; 1 tbsp cornflour; A little ice water; A little pepper; A little salt; A little sugar
working methods
Stir the fish into mud with a cooking machine.
Add all seasonings and continue stirring.
You can add a little ice water in the middle to cool down until the pulp begins.
Make a fire, boil water, and turn off the fire.
Squeeze the fish paste with a tiger's mouth.
Put it in the pot, squeeze it into the pot, and then open a big fire to float the fish balls out.
Porphyra and fish ball soup
material
5- 10 cuttlefish pill; Porphyra 1 blockbuster; Ginger; Onions; Coriander; Salt; Pepper; sesame oil
working methods
Add some cold water to the pot, add cuttlefish balls and shredded ginger and bring to a boil.
After the fish balls float, add laver that has been torn to a suitable size and continue to cook. After the soup changes color, add some salt.
Add coriander, chopped green onion and pepper to the bowl, then pour out the soup and pour a few drops of sesame oil.
Handmade fish balls (baby recipes)
material
2 kg of fish; 2 eggs; Onion, a little ginger foam; A teaspoon of cooking wine; A little salt; A little pepper
working methods
I cut fish heads to make soup! Ha ha ha, clean up the fish.
Slice fish fillets or scrape minced fish.
Scrape off the minced fish and always take care to bring the fishbone in.
Scraped fish, start the chopping mode, the more chopped the better, add a little onion in the middle, and continue to chop ginger.
Put chopped minced fish into a container, add a teaspoon of cooking wine, a little water, salt, peanut oil and pepper, stir the mixture in one direction, then add an egg, and stir the mixture continuously until the egg liquid is completely absorbed.
Dip your hands into the water, squeeze the minced fish into the tiger's mouth, and then put it into the pot with a spoon.
When water boils, it becomes low in heat.
The prepared fish balls are soaked in cold water for a small Q-bomb.
Handmade Spanish mackerel meatball soup
material
Ingredients: three pieces of Spanish mackerel, half a catty of meat stuffing; Seasoning wine, pepper water, salt, white pepper, peanut oil, sesame oil, monosodium glutamate.
working methods
Three Spanish mackerel, washed.
Chop off the fish head, gut it, stick a knife on the fish's spine, cut the fish in half, and then rinse the blood on the surface with clear water.
The blade is in the opposite direction to the fish, so it is easy to scrape the fish off with a light scrape.
The skin and bones left after the fish is scraped off. Don't throw it away, it can be used to stew meat.
Remove some small thorns from the fish and start cutting the fish.
Add chopped green onion and Jiang Mo, and chop them together.
Soak Chili peppers in warm water to make Chili water. You can soak more water, because Spanish mackerel is very draught, and it is added to fish little by little.
Add water-chop-add water again until the fish becomes fine fish paste and the basic fish is chopped.
Adding the same amount of pork stuffing can make the meatballs more fragrant.
Chop chop ~ ~
Similarly, add some pepper water and chop it until the fish and meat are completely mixed.
Put the minced fish into a large bowl, add one spoonful of salt, one spoonful of cooking wine, one spoonful of white pepper, three spoonfuls of peanut oil, two spoonfuls of sesame oil and half a spoonful of monosodium glutamate.
Stir in one direction with chopsticks,
Sit in a big pot of water, don't wait for the water to boil, and the cold water will start making meatballs. Grab a handful of fish paste by hand, make a little dough, squeeze it out evenly from the tiger's mouth and put it in the pot.
Squeeze all the fish sauce in turn.
Bring the fire to the boil and skim off the foam.
When all the fish balls float, it means they are cooked. Throw a handful of fresh shepherd's purse in before cooking, scald it and turn off the heat.
A bowl of delicious Spanish mackerel meatball soup is ready.
Fish balls and lettuce
material
Oil wheat vegetable; Fish balls; Oyster sauce; garlic
working methods
A little oil, add minced garlic.
Stir-fry garlic and add fish balls.
Stir-fry the fish balls until they are slightly yellow, and add the lettuce.
Add oil and wheat vegetables.
You can get this by frying some oil and wheat and vegetables.
Add oyster sauce
Stir-fry evenly and then take out the pan.