Fish balls, broth.
Accessories:
Salt, monosodium glutamate or chicken essence, yellow wine.
The practice of fish ball soup;
1. Boil ribs or beef bones into broth for later use.
2. Boil the stock, put it in fish balls and cook for 7-8 minutes, then pour in appropriate amount of yellow wine, add salt and chicken essence.
3. Take it out to eat.
Nutritional value of fish balls;
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.
2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction;
3. Fish is rich in vitamin A, iron, calcium and phosphorus. Eating fish regularly has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.
You can also make fish ball soup in the same way.
Ingredients: 300g of fresh silver carp, 750g of chicken soup, 3g of refined salt, 20g of monosodium glutamate 1 g, 20g of bean sprouts, 20g of cooked bamboo shoots, 20g of chicken oil, 2 water-soaked mushrooms, and 0g of cooked ham 10.
working methods
1. Chop fresh silver carp into paste, add water, refined salt and monosodium glutamate, stir, and squeeze into fish balls by hand;
2. Put the fish balls in a cold water pot to float for 10 minute, then put them on a medium fire, add cold water when the water is near boiling to prevent the water from boiling for three or four times, and take them out and drain them;
3. Boil the chicken soup in another casserole, put the fish balls into the chicken soup, add refined salt, monosodium glutamate and bean sprouts, and then pour into the pot;
4. Cooked bamboo shoots and water mushrooms are slightly cooked. Cooked ham slices and bamboo shoots are placed on the fish balls at intervals. Drizzle with mushrooms, surround with bean sprouts, and pour with chicken oil.