Features of light and refreshing fish ball soup: the meat has lost the fragrance of the soup, and the soup has absorbed the umami flavor of the meat and the taste is fresh and light. Ingredients: fresh fish 100 Tricholoma 100g winter vegetables 50g eggs 1 salt 1 teaspoon (5g) cooking wine 1 teaspoon (15ml) pepper 1 teaspoon (5g 05ml) Add a little water starch 1 spoon (15ml) to minced onion and ginger: 1. Chop the fish into mud, put it in a vessel, add onion ginger, eggs, sesame oil, chicken essence, pepper, a little starch and cooking wine, stir well and beat into stuffing, wash the winter vegetables and cut into sections, and knead the roots of soybean sprouts; 2. Light the pan and pour in the oil. When the oil is hot, add chopped green onion and ginger and winter vegetables and stir fry. Cook some cooking wine and add bean sprouts. Pour appropriate amount of boiling water, season with salt, chicken essence and pepper, thicken with water starch and put 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. Juice fish ball soup Author: Source: Update date: 2005-0 1-28 Name: Juice fish ball soup ingredients: clean fish 250g, fresh strawberries 200g, fresh grapes 100g, melted lard, fresh chicken soup, pig fat, refined salt, monosodium glutamate and egg white. Practice: 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. Remarks: 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. Ingredients for stewed mushrooms with olive fish balls: 300g olive fish balls, honey beans 100g, 50g red pepper slices, refined salt 10g, pepper, chicken juice, wet starch, salad oil and 50g fresh soup. Methods: 1. Put honey beans in a 40% hot salad oil pan, oil them, pour them out, and then mix them with mushrooms. 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. Ingredients of chicken soup olive fish balls: 300g of olive fish balls, 50g of ginkgo biloba, 50g of red kidney beans, 80g of mung beans, 200g of chicken soup with salt, pepper, chicken juice, wet starch and appropriate amount of chicken oil. Methods: 1. Put ginkgo biloba, red 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. Brocade fish rice fragrant ingredients: olive fish balls 200 g celery grains 50 g red pepper grains 50 g corn grains 50 g refined salt, cooking wine, chicken essence, wet starch and salad oil. Compilation method: 1. Put celery, red pepper and corn into the boiling water pot and take it 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 and 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 oil120g clear soup. Methods: 1. 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. The raw materials of the fish balls are: minced herring 225g, sausage 1 root, soaked fungus 20g, vermicelli 50g, chicken soup100g, lettuce180g, soy sauce and oil 20g, raw flour and sesame oil 20g15g, respectively. 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 the vermicelli and lettuce into the soup pot, then add seasonings such as soy sauce and cook slightly, and arrange the 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. Clear soup fish balls belong to the cuisine of Jiangsu and Zhejiang cuisine. The basic feature of soup is Beijing court beet. The soup is clear, sweet and refreshing, benefiting the stomach and spleen, nourishing blood and tonifying deficiency. The basic materials are 300g of silver carp balls, 750g of chicken soup, 25g of bean sprouts and cooked bamboo shoots, and 20g of chicken oil. Features: Beijing court beet, clear soup color, sweet and refreshing, beneficial to the stomach. Ingredients: silver carp balls 300g, chicken soup 750g, bean sprouts 25g, cooked bamboo shoots 20g, chicken oil 20g, water-soaked mushrooms 2g, cooked ham10g. Cooking method: soak fish balls in boiling water. Boil chicken soup in a casserole, add fish balls, add refined salt, monosodium glutamate and bean sprouts. Cooked bamboo shoots, boiled mushrooms and fish balls are drenched with mushrooms every once in a while, surrounded by bean sprouts and drenched with chicken oil. The characteristics of clay pot rice and fish balls 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 and fried. 225g of shad meat, 20g of sausage soaked in soft seaweed120g, 50g of vermicelli, 0g of chicken soup100g, 0g of lettuce180g, 20g of soy sauce and oil each, and raw flour and oil. 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. Tricolor fish ball soup belongs to Zhejiang cuisine. The fish balls are soft and tender, and the soup is fragrant and refreshing. The main raw materials are yellow croaker (or white fish or mandarin fish) 500g, spinach leaves 200g, 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. In the production process (1), the fish is peeled, boned and mashed into fine fish paste. After tendon removal, sprinkle a small amount of onion and Jiang Shui, then add water to cook porridge, add salt and cooking wine, stir vigorously until it shines, and then add a little monosodium glutamate, pepper, big oil and egg white and stir evenly 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. The name of this dish is bamboo shoots and fish balls soup. 200g dried bamboo shoots, peeled and boneless silver carp 1 treaty1000g. Ingredients: stock 1 large bowl, salt, water and monosodium glutamate. Exercise 1. After cleaning the fish, refrigerate it for about 1 day, take it out, chop it with a spoon, add salt water, mix well, squeeze it into balls, cook it, soak it in cold water, and cool it to get 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. Materials of leek flower fish balls: 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. Chrysanthemum fish balls belong to Cantonese cuisine. The basic characteristics of Cantonese cuisine are white chrysanthemum 100g, fresh meat 250g, cooked ham 50g, fresh mushrooms 50g, boiled peas 50g and 2 eggs. 2 tablespoons of yellow rice wine, 0.3 cm of salt and monosodium glutamate, a little white pepper, chopped green onion and ginger slices. How to make onion: put the washed fish on a large piece of fresh fish skin, cut the fish into fine minced fish, add salt, monosodium glutamate, white pepper,100g water, egg white and a little lard, and stir in the same direction to form a "fish paste". 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.