Materials:
Fuzhou fish balls 2, chopped green onion 5g, broth 400㏄, salt 1/2 teaspoons, chicken essence powder 1/2 teaspoons, white pepper 1/8 teaspoons, sesame oil 1/8 teaspoons.
Exercise:
1. After the soup is boiled, add Fuzhou fish balls and cook for about half a minute.
2. Put all the seasonings into the bowl, and then pour in the cooked broth and Fuzhou fish balls.
3. Sprinkle chopped green onion on the noodle soup.
When it comes to cooking fish ball soup to make a dish, many people laugh. In the eyes of many people, this may be lower than the technical content of cooking a pot of porridge. In fact, making fish ball soup delicious is a little particular. For example, the Fuzhou-style fish ball soup I made is more delicious than Gulangyu's. In fact, there are fish balls in Fuzhou and Minnan. Why is Fuzhou so famous? Only through the long life in the two places, I have accumulated enough knowledge and understanding, and I dare to say the above.
material
Lianjiang big fish balls (eel fish glue) a pack (about 2 kg) of white rice vinegar (slightly less than one or two).
Pepper, 2 onions and chopped green onion.
Oil, a little salt and monosodium glutamate.
The method of authentic Fuzhou flavor fish ball soup
The main components are shown in the figure. Remember that white vinegar is better than aged vinegar. Why? Because the aged vinegar is rich in flavor and complex in flavor, it is easy to cover up the fishy smell of the fish balls themselves. Pure acid extraction is better than mature vinegar.
Ingredients: Lianjiang fish balls are also famous in Fuzhou. In my opinion, the fish balls made by eels are a little crispy and much more delicious than the pink shark balls in Lane 1. Compare my 52 mm diameter lens cover, it's almost big.
Hot oil, pinch a little onion crisp and set aside. Remove the onion crisp immediately after it becomes discolored.
Of course, it is better to have soup (the best is definitely the original soup of fish balls cooked in the fish ball shop, and the flow of bone soup is far from comparable). There is really no clear water, but there should be enough water, at least not a little fish balls. Fish balls can be eaten hot or cold. I like to cook them in cold water, so that they can be cooked thoroughly.
Normal fire boils, no need to open the lid, and the fire continues to boil. This picture is just cooked. )
Does this picture look like 10 minutes after boiling, which is obviously larger than when boiling? That's right. Because there is air in the wrapped fish balls and air holes in the fish paste, it naturally expands after burning. Those fish balls that have never been cooked to this degree are a little undercooked.
Compare the lens cover again. When the lid is lifted, the air pressure will decrease, and the fish balls will be smaller than when the lid is closed.
Season with low heat and add white vinegar. It is appropriate to go down to the point where the sour mouth is obvious, but the sour taste will not choke the throat. In order to take care of everyone, the amount can be reduced appropriately. Then add pepper. When vinegar and pepper are boiled in a boiling soup pot, some of them will evaporate.
Fish balls are also very delicate. Put a little chopped green onion in the bowl, and add a little pepper and white rice vinegar according to personal taste. Then put the hot fish balls and soup in a bowl.
Add the fried onion slices before serving.
skill
Remember: for fish balls, white rice vinegar and pepper are right-hand men.