⒈Chop the scraped fish into small pieces (the fish meat cannot be sliced ??with a knife to prevent the fine bones of the fish and the red meat near the fish skin from seeping into it), put it in a basin, add protein, MSG, Add salt to another bowl of water and mix well.

⒉ Beat the fish meat in the basin vigorously with your hands, add salt water, and beat until the isinglass can float when placed in cold water.

⒊ Squeeze the isinglass into bead shapes and place them on an oiled bamboo plate (about 4 yuan each), steam them in a basket for 5 minutes and take them out.

⒋Put in the soup from the pot, add mushrooms, fish balls, bamboo shoots, earth fish (tear off the skin and fry until fragrant), seaweed (can be fried or roasted), MSG , fish sauce, sesame oil, pepper. The lettuce is first wrapped in a large soup bowl, and the fish balls are poured into the large soup bowl after seasoning.

Chaoshan style snack Mushroom and Fish Ball Soup

Ingredients: fish balls (15 pieces), mushrooms (5 pieces), eggs (2 pieces), fresh black fungus (20 grams), Carrots (1/3), soup stock (32g), green onions (1), ginger (2 slices)

Seasoning: cornstarch (1 tablespoon), sugar (1/3 tablespoon) ), salt (1/4 tablespoon)

Preparation:

⒈Soak the mushrooms in water, squeeze out the water and cut into shreds; wash the black fungus and carrots and cut into shreds. Cut the green onions into finely chopped green onions; mix 1 tablespoon of cornstarch and 5 tablespoons of water to form cornstarch water.

⒉ Boil the water in the pot, add shiitake mushrooms, black fungus and shredded carrots and blanch for 1 minute, drain and set aside; break the eggs into a bowl and stir into egg liquid.

⒊Pour 4 bowls of water into the pot and bring to a boil. Pour in the soup stock and shredded ginger, stir well and bring to a boil. Add shiitake mushrooms, black fungus and shredded carrots and bring to a boil over medium heat.

⒋Pour the fish balls into the pot, add 1/3 tablespoon of sugar and 1/4 tablespoon of salt, mix well, and bring to a boil over medium heat.

⒌Mix the cornstarch water and pour it into the pot and stir it into gravy. Turn off the heat and pour in the egg liquid and stir it into egg drop. Sprinkle with chopped green onion.

Tips from the God of Cooking:

⒈After cutting the shiitake mushrooms, fungus and carrots into shreds, you should first add water to the pot and cook the soup. This method can remove the odor.

⒉The fish balls have a crisp and light texture and are suitable for cooking with chicken soup to increase their delicious taste.

⒊Chicken soup-flavored soup has a salty taste. After cooking the soup, you should taste it before adding salt and sugar to taste. This can avoid making the soup too salty.

⒋After the fish balls are cooked, first add corn starch water to thicken the soup, then turn off the heat and pour in the egg liquid and mix well to form egg droplets. If you do not turn off the heat, pour the egg liquid, the egg droplets will be overcooked easily. , the entrance is not smooth anymore.

⒌Soup refers to a type of meal with thick soup. It is thicker than soup. Its entrance is smooth, the soup is thick and delicious, and it is easy to digest. It is most suitable for children, the elderly and those with poor health. Eat for the weak.

Pure fish ball soup can be made by adding seaweed or lettuce, monosodium glutamate, fish sauce, pepper, etc. to the stove. It is delicious, refreshing and delicious; there are fish noodles with shredded pork, bean sprouts, green onions and other ingredients. It will be more crispy and delicious if stir-fried.

This dish is white in color, delicious in taste, refreshing and delicious.