Steps of fish ball soup
1, steps of fish ball soup 1
Ingredients: river eel (500g), meat floss (200g) and pea seedling (50g).
Seasoning: starch (pea) (100g), salt (10g), yellow rice wine (10g), monosodium glutamate (10g), soy sauce (5g) and onion (5g).
Production: remove the fine bone spurs from the fish, mash it with the back of a knife, chop it into minced fish with a knife, put it in a container, add 5 grams of fine salt, rice wine and monosodium glutamate, and slowly pour 500 grams of clear water. While pouring water, stir hard in one direction with chopsticks, pick out small pieces, while pouring water, stir hard in one direction with chopsticks, put small pieces of fish paste in cold water until it floats, and add starch. Add refined salt, yellow wine, monosodium glutamate, soy sauce and minced onion and ginger to make stuffing.
Put half a pot of clean water on a small fire, hold a handful of fish paste in the palm with your left hand, put 1.5g stuffing in the palm of your left hand with your right hand, then pinch it with your left hand, squeeze a fish ball with stuffing in the middle from your thumb and forefinger, hold it with a spoon, and pour it into the clean water pot. At this time, if the water in the pot is boiling, add some cold water to prevent it from tumbling until the fish balls float to the surface.
Put fresh soup and salt in the pot, put fish balls and yellow wine after boiling, then skim off the floating foam, add some bean sprouts and monosodium glutamate, and put the soup into a bowl after boiling.
2. The second step of fish ball soup
Delicious coriander fish ball soup
Ingredients: grass carp, coriander, mushrooms, salt, eggs, pepper, starch, ginger.
Practice: Stir the minced fish into a paste. Beat half an egg white into the fish paste, add a little dry starch and stir well.
Pour coriander powder into the fish sauce and stir evenly 10 minute. Add water to the pot and light it in the stove. When the water is bubbling, use a small spoon to make the fish paste into fish balls and slowly put them into the water. Cook over high fire until the fish balls float. Take out the fish balls and put them in a small basin filled with clear water for later use. Wash the mushrooms for later use. Add ginger slices into another oil pan and stir-fry until fragrant. Pour in the prepared mushrooms, add a little salt and stir-fry until the mushrooms are soft. Pour water into the pot as needed. When the water boils, pour in the fish balls. After the fire boils, sprinkle with pepper and serve.
3, the practice of fish ball soup step three
Tomato and fish ball soup
Ingredients: 2 tomatoes and half a catty of fish balls.
Seasoning: Jiang Mo, chopped green onion and salt.
Practice: Wash and slice tomatoes. Heat a little base oil in the pot, add ginger foam and stir-fry until fragrant. Add tomatoes and stir-fry for one minute. Then add 2 bowls of water, boil, and add fish balls two minutes later. Boil fish balls and sprinkle chopped green onion; Add a proper amount of salt to eat, and soup and vegetables can be eaten by 3~4 people.
Matters needing attention in making fish balls
1. It is very important to make fish into fish paste and remove fishbones. So how to better remove fishbone? After slicing the fish, spread the fish evenly on the chopping board and wipe the fish on the chopping board obliquely with a blade. Rub it thin, and you can see the thorns in the meat.
2. Pay attention to the proportion of ingredients. Generally speaking, the ratio of net fish paste: egg white: lard: water: water starch is about1:kloc-0/:65438+4:1/3:1/5.
3. Pig fat can be used instead of lard. If pig fat is used, the dosage is 1/2 or 1/3 of chicken breast.
4. When adding seasoning to fish paste, it is best to add the materials in the order of one egg, two waters, three salts, four oils and five starches, and stir them in the same direction.
5. The extruded meatballs must be soaked in cold water before heating, instead of being directly thrown into hot water.
Tips for purchasing fish balls
I don't have much time to make fish balls at work. I can buy some quick-frozen ones, but I don't recommend buying them often. It is wise to start with big brands first, and then your own taste.
Generally, delicious fish balls are very refreshing, unlike the taste of powder. The reason why it feels like powder is because the starch with higher price is added in the production. If you make your own fish balls, consider not adding too much starch. Buy fish balls in supermarkets or markets as far as possible to avoid bulk, because the quality is not guaranteed, but for big brands, it is safer and healthier to produce, and the harm to human body is also reduced a lot.
There are many kinds of fish balls, each with its own characteristics. Fish balls and fish in Wenzhou are very elastic. Xiamen fish eggs are handmade and are the most famous snacks in Xiamen. Sansha fish balls are unique in flavor, very delicious and elastic. In fact, choosing fish balls need not be so tangled. Generally, not inferior fish balls can be used.