Fish balls in broth

Ingredients: 500g of fish, 40g of water, 50g of egg white, 3g of wet starch, 4g of salt, 20g of onion and ginger juice, 20g of monosodium glutamate1.5g, 50g of cooked lard.

Exercise:

1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction;

2. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, that is, fish balls;

3. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.

Octopus pill

Ingredients: low-gluten flour 200 g into powder 30 g baking powder 1/2 teaspoons of eggs, 2 broth 350cc cabbage, octopus, red ginger and seaweed powder.

Seasoning salt, a little soy sauce, 1 teaspoon sauce, salad dressing method: 1. Sift in 200 grams of low-gluten flour, 30 grams of baking powder, 1/2 teaspoons for later use.

2. Beat the eggs into egg juice, add the broth and flour by the method of 1, stir evenly to form a batter, and then add seasonings to taste.

3. Cut cabbage and octopus into small pieces for later use.

4. Heat the octopus model, then knead the household paper towel into a shape convenient for oiling, and oil the model. Then pour the batter into the model for about 5 minutes, add the Chinese cabbage octopus pieces and shredded red ginger, then pour all the batter, rotate it repeatedly until the batter is baked into golden balls, then serve, sprinkle with salad sauce and sprinkle with seaweed powder.

Crispy fried cuttlefish balls

Crispy fried cuttlefish balls-gold seafood bombs,

Fish balls in broth

Ingredients: (two people) 300 grams of cuttlefish, two pieces around the edge, a little fat;

Seasoning: 1/4 teaspoon salt, a little sesame oil and pepper, a tablespoon egg white and corn starch, and half a teaspoon Shaoxing wine.

Practice: 1. Boil the oil in boiling water, then take it out, rinse it with water and cut it into granules.

2, the square bag is cut into pieces for use. 3. Wash, chop and mash cuttlefish.

4. Stir the minced cuttlefish and seasoning until gelatinous, add oil and mix well to make cuttlefish balls, turn over the bread, and fry in hot oil until golden and cooked. Comments: Fresh cuttlefish is light in taste, not as delicious or sweet as other seafood, so it needs more seasoning. Its biggest feature is crisp and tender taste, white and tender meat, and it sells well. The larger cuttlefish is selected as cuttlefish glue, and the effect is better.

Fish balls in soup

Fish balls in soup

Taste: The soup is delicious, and the fish is tender and refreshing. Main ingredients: 1 pomfret, 1 000g egg, 1 starch, appropriate seasoning: lard,1tsp broth, 15 tsp cooking wine,13 tsp refined salt. Beat the bleached fish into minced fish; 2. Add refined salt, monosodium glutamate, cooking wine, egg white, starch and lard into the minced fish and mix well; 3. Boil the water, knead the minced fish into balls, cook them in a pot, and take them out for later use; 4. Add broth to the pot, add fish balls, add refined salt and monosodium glutamate, and cook the fish balls.

Fish Ball Soup

Fish Ball Soup

Ingredients: osmanthus fish 1 kg (about 320g), 1 kg 9 Liang (about 950g) shepherd's purse seasoning: 6 cups of soup, a little shredded ham and a little salt.

(1) Wash the fish, dry it, stir it into paste with a meat grinder, add a little soup and salt, stir it into tofu, then put it in a pump and squeeze out the fish balls.

(2) Cook the fish balls in slightly boiling water, and pick them up for later use.

(3) Pour the soup into the pot, bring it to a boil, add water shield and fish balls, cook for 5 minutes, sprinkle with shredded ham and season with salt.