Features:
The meat lost the fragrance of the soup, and the soup absorbed the umami flavor of the meat, which was delicious and light.
Materials:
Fresh fish 100
Mushrooms100g
50 grams of vegetables in winter
Eggs 1
Salt 1 teaspoon (5g)
Cooking wine 1 tablespoon (15ml)
Pepper 1 teaspoon (5g)
Chicken essence 1 teaspoon (5g)
Sesame oil 1 tbsp (15ml)
A little chopped onion and ginger.
Water starch 1 tablespoon (15ml)
Exercise:
1. Chop the fish into mud and put it in a container. Add minced onion and ginger, eggs, sesame oil, chicken essence, pepper, a little starch and cooking wine, stir well and make stuffing. Wash the winter vegetables and cut them into sections. Pinch the roots of soybean sprouts and wash them.
2. Light the pan and pour in the oil. When the oil is hot, stir-fry minced onion and ginger and winter vegetables, cook a little cooking wine and add bean sprouts, pour in appropriate amount of boiling water, add salt, chicken essence and pepper to taste, thicken the water starch and put it in a bowl, then squeeze the meat into balls, put them in a soup bowl and steam them in a drawer for about 20 minutes.
Fish ball soup with fruit juice
Author: Source: Update Date: 2005-0 1-28
Name of the dish: fish ball soup with fruit juice
Ingredients: 250g clean fish, 200g fresh strawberry, fresh grape 100g, appropriate amount of melted lard, appropriate amount of fresh chicken soup, appropriate amount of pork fat, appropriate amount of refined salt, appropriate amount of monosodium glutamate, appropriate amount of egg white, appropriate amount of water starch and appropriate amount of pepper.
Methods: 1. Chop the washed fish and proper amount of pig fat into minced meat; Fresh grapes are peeled and pitted, leaving the inner pulp and kneading into velvet; Squeeze out 150g strawberry juice, add fresh chicken soup to make strawberry juice soup, and cut 50g strawberries into filaments for later use. 2. Add grape puree and proper amount of egg white, water starch, pepper, refined salt and monosodium glutamate to the minced fish, and stir into fish glue. Put water in the pot on the fire, and make the fish glue into fish balls with uniform size for use. 3, put the pot on the fire, pour in the right amount of strawberry juice soup, add the right amount of pepper soup, salt, lard to adjust the taste, add fish balls to cook and season, add the right amount of monosodium glutamate, scoop into a big soup bowl, and sprinkle with shredded strawberries.
Note: The combination of strawberry acid and grape acid in this dish can be described as a perfect match, which has high nutritional and health care value.
Stewed mushrooms with olive fish balls
Ingredients: olive fish balls 300g, honey beans100g, red pepper slices 50g, refined salt10g, pepper, chicken juice, wet starch, salad oil and fresh soup 50g.
Method:
1. Put the honey beans in a 40% hot salad oil pot, pour them out, then put them in a boiling water pot with mushrooms and take them out slightly.
2. Clean the pot, add fresh soup to boil, add fish balls, mushrooms, honey beans and red pepper slices, add refined salt, pepper and chicken juice, thicken with wet starch, take the pot and put it into the soup basin, and serve.
Chicken soup olive fish balls
Ingredients: 300g olive fish balls, 50g ginkgo, 50g kidney beans, 80g mung beans, 200g refined salt, pepper, chicken juice, wet starch and chicken oil.
Method:
1. Put Ginkgo biloba, kidney beans and green beans in a boiling water pot, blanch and take them out.
2. Wash the pot on the fire, add chicken soup, add olive fish balls, ginkgo, kidney beans and green beans, bring to a boil, add refined salt, pepper and chicken juice, cook slightly, thicken with wet starch, pour chicken oil, and put the pot into a glass wok.
Jinxiu fish mixiang
Ingredients: olive fish balls 200g celery grains 50g red pepper grains 50g corn grains 50g refined salt, cooking wine, chicken essence, wet starch and salad oil.
Method:
1. Put celery, red pepper and corn into the boiling water pot and take them out.
2. Clean the pan, heat it with salad oil, add celery, red pepper, corn and olive fish balls, stir fry slightly, add salt, cooking wine and chicken essence, hook a little wet starch, and serve.
Mushroom pearl soup
Ingredients: olive fish balls 200g Pleurotus ostreatus100g water-borne Dictyophora 50g Pleurotus nebrodensis slices 50g Flammulina velutipes 50g chives10g water-borne Lycium barbarum, refined salt, pepper, white vinegar, chicken juice, wet starch and sesame oil, respectively.
Method:
1. Soak Pleurotus ostreatus, Dictyophora dictyophora, Pleurotus nebrodensis slices and Flammulina velutipes in boiling water and take them out.
2. Clean the pan, ignite, pour clear soup to boil, add Pleurotus ostreatus, Dictyophora, Pleurotus nebrodensis slices, Flammulina velutipes and olive fish balls, add refined salt, pepper, white vinegar and chicken juice, thicken with wet starch to make soup, pour a little sesame oil, sprinkle with chopped green onion and soaked Lycium barbarum, and put them into small cups.
Braised fish balls
Raw materials:
225g of minced shad meat, 20g of sausage 1, 20g of soaked fungus, 50g of vermicelli, 0g of chicken soup100g, 0g of lettuce180g, 20g of soy sauce and oil each, 5g of cornmeal and sesame oil each, 5g of refined salt and pepper each.
Exercise:
1. Stir shrimp, sausage, Nostoc flagelliforme, coriander, onion and fish evenly;
2. Pour the chicken soup into the pot and heat it. Squeeze the fish into fish balls and put them into the soup. When cooked, take them out.
3. Put vermicelli and lettuce into the soup pot, then add seasonings such as soy sauce and cook slightly, and arrange fish balls on it;
4. thicken the starch in another pot and pour it on the fish balls.
Features:
Jiangsu vegetable fish balls are a favorite daily food in Guangdong. Generally, freshwater fish is the main material, and the fish is ground into balls. Fish balls can be boiled, steamed, fried, fried and fried.
Fish balls in broth
Cuisine belongs to Jiangsu and Zhejiang cuisine.
Belongs to the type of special soup.
The basic characteristics of Beijing court beet are clear soup color, sweet and refreshing, benefiting stomach and spleen, nourishing blood and tonifying deficiency.
300g of silver carp balls, 750g of chicken soup, 25g of bean sprouts, 20g of cooked bamboo shoots and 20g of chicken oil,
Features: Beijing court beet, the soup is clear, sweet and refreshing, benefiting stomach and spleen, nourishing blood and tonifying deficiency.
Ingredients: 300g silver carp balls, 750g chicken soup, 25g bean sprouts, 20g cooked bamboo shoots and 20g chicken oil.
2 pieces of water-soaked mushrooms, cooked ham 10g.
Cooking method: soak fish balls in boiling water. Boil chicken soup in a casserole, add fish balls, and then add
Salt, monosodium glutamate, bean sprouts. Blanch the cooked bamboo shoots and mushrooms in boiling water, and then put them on fish balls at regular intervals.
Top with mushrooms, surrounded by bean sprouts and topped with chicken oil.
Braised fish balls
Featured fish balls are a favorite daily food in Guangdong. Generally, freshwater fish is used as the main material, and the fish is crushed and made into pills. Fish balls can be boiled, steamed, fried, fried and fried.
225g of minced shad meat, 20g of soaked fungus with sausage 1 strip, 50g of vermicelli, 20g of chicken soup100g, 20g of lettuce soaked in oil, 50g of raw flour180g, 5g of sesame oil, 5g of refined salt and pepper, and chopped parsley.
In the production process, shrimp, sausage, Nostoc flagelliforme, coriander, onion and fish are evenly stirred; Heat the chicken soup in a pot, squeeze the fish into fish balls, put them into the soup, and take them out after cooking; Put vermicelli and lettuce into the soup pot, then add seasonings such as soy sauce and cook slightly, and arrange fish balls on it; Thicken the starch in another pot and pour it on the fish balls.
Dish name three-color fish ball soup
Its cuisine is Zhejiang cuisine.
Features Fish balls are soft, fresh, fragrant and refreshing.
raw material
Main ingredients: 500g of yellow croaker (or white fish or mandarin fish), 200g of spinach leaves, tomato sauce 100g, and 3 eggs. 80g of seasoning oil, 8g of salt, 30g of onion, 20g of ginger, 20g of cooking wine, 5g of monosodium glutamate, pepper, clear soup and water.
manufacturing process
(1) The fish is peeled, boned and mashed into fine fish paste. After the tendons are removed, sprinkle a small amount of onion and Jiang Shui, then add water to cook porridge, add salt and cooking wine, and stir vigorously until it shines. Then add a little monosodium glutamate, pepper, big oil and egg white, and evenly divide the mixture into three parts. Add one portion of mashed and squeezed spinach juice and stir it into green; Add tomato sauce and stir until red; One primary color is green, red and white mud. (2) Squeeze the three colors of mud into balls, put them into the cold water in the frying spoon, and then gradually heat them with fire. After the water is boiled (not too big), gently press the back of the spoon to let the fish balls mature slowly, take them out and soak them in the soup. (3) Cook the clear soup until it tastes delicious, and then put the fish balls into the soup to cook.
Bowls and dishes
Bamboo shoots and fish balls soup
condiments
200g dried bamboo shoots, peeled and boneless silver carp 1.
condiments
Broth 1 large bowl, salt, water, monosodium glutamate.
working methods
1. After cleaning, the fish should be refrigerated for about 1 day, taken out, chopped with a spoon, added with salt water, evenly mixed and extruded into balls, cooked, soaked in cold water, and cooled into fish balls.
2. Put the dried bamboo shoots into a bowl, soak them in hot water for about 10 minute, take them out, wash them and cut them into sections.
3. Put the dried bamboo shoots into the stock, season and cook for about 2 minutes, then add the fish balls. After boiling, you can see the fish balls float and turn off the fire, so you can eat them.
Fish balls with leek flowers
Ingredients: 250g of leek flower and 200g of fish balls.
Seasoning: four sections of onion, three tablespoons of salad oil, half a spoonful of refined salt, one spoonful of Shaoxing wine, a little pepper and one red pepper.
Practice: ① Wash the chives, remove the old stems and flowers from the head and tail, cut into sections, and cut the fish balls into pieces.
(2) Cut the red pepper into pieces, put it into a plate with onion and salad oil, and leave it fragrant for 2 minutes.
③ Put the fish balls, shallots and fried salad oil into a dish, add salt, Shaoxing wine and pepper, stir well and cover for 6 minutes.
Menu Name Chrysanthemum Fish Ball
Its cuisine is Cantonese.
Cantonese cuisine with special features
General characteristics
Basic materials: white chrysanthemum 100g, fresh meat 250g, cooked ham 50g, fresh mushrooms 50g, boiled kidney beans 50g and 2 eggs. 2 tablespoons of yellow rice wine, 0.3cm of salt and monosodium glutamate, a little white pepper, appropriate chopped green onion and ginger slices, and appropriate onion segments.
Method: put the washed fish on a large piece of fresh skin, chop the fish into fine minced fish, add fine salt, monosodium glutamate, white pepper,100g water, egg white and a little lard, and stir vigorously in the same direction.
Fish glue ". Negado, a clean pot, measure the cold water, grab a handful of fish glue with your left hand, squeeze out the fish balls one by one, put them into the pot, and then cook them on the fire until they will boil. Leave the fire for later use. Heat a clean pot, add a little oil, stir-fry chopped green onion in Jiang Mo, and add fresh soup, yellow wine, refined salt, monosodium glutamate and white pepper. After boiling, add rice flour to thicken the soup to make it slightly sticky, then push the fish balls, cooked ham (shredded), mushrooms (diced) and chrysanthemum evenly, and sprinkle a little oil to add luster.