Ingredients: seasoning: Shang Tang 1250g, young salt and pepper, fish sauce, monosodium glutamate and sesame oil.
Fish balls, also known as "water balls", are traditional and famous for their exquisite selection of materials and production technology. Most of them are fresh yellow croaker, mackerel, eel and small shark. To make fish balls, the best material should be the big white eel, which is the first to push the meat floss. It is round, huge, fish-shaped, tough, white and soft. Cooked with meat and bone broth, oil onion and lean meat, it has strong expansibility in the pot, is not easy to deteriorate, and is crispy and delicious at the entrance. Chop the fish, add proper amount of ginger juice, salt and monosodium glutamate, mash it into fish slurry, mix well, squeeze it into balls, and cook it in boiling soup. Its color is like porcelain, elastic, crisp but not greasy, and it is a common dish for banquets. There is a saying that "no fish balls, no seats".
working methods
1. Chop the scraped fish roe (fish should not be sliced with a knife to avoid infiltration of fine bones and red meat near the fish skin) with a knife, put it in a basin, add protein, monosodium glutamate and young salt, and add young salt in a bowl of clear water and mix well.
3. Beat the fish in the basin by hand, add salt water and beat until the fish glue floats in cold water.
3. Squeeze the fish glue into beads, wrap them in an oiled bamboo tray (about one 4 yuan), steam them in a cage for 5 minutes and take them out.
4. Take the pot and serve the soup. Add Lentinus edodes, fish balls, bamboo shoots, native fish (peeled and fried), laver (fried or roasted with fire), monosodium glutamate, fish sauce, sesame oil and pepper. The lettuce is wrapped in a big soup bowl first, and the fish balls are seasoned and poured into the big soup bowl.
nutritive value
1. Fish is rich in nutrition and has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and reducing qi. Fish is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction.
3. Fish contains vitamin A, iron, calcium and phosphorus. Eating fish regularly has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.