Seasoning: starch (peas) (100 grams) Salt (10 grams) yellow wine (10 grams) monosodium glutamate (10 grams) Soy sauce (5 grams) green onion (5 grams)
Production process
⒈ fish pick off the fine bone spines, smashed with the back of the knife, and then chopped into the fish knife rows into the fish into a container,
Adding fine salt, MSG each 5 grams of mixing and 500 grams of water slowly poured in.
Add fine salt, wine, monosodium glutamate 5 grams each and mix, 500 grams of water slowly poured into the
While pouring the water with chopsticks in one direction and constantly stirring vigorously, picking out small pieces of pouring,
While pouring the water with chopsticks in one direction and constantly stirring vigorously, picking out small pieces of fish paste into the cold water,
To the float, add starch and mix. Add salt, wine, monosodium glutamate, soy sauce, green onion and ginger into the minced meat and mix to make the filling.
Peake half a pot of water placed on a small fire, with the left hand grab a handful of fish paste in the palm of the right hand to take 1.5 grams of stuffing in the palm of the left hand,
Then the left hand pinched together from the thumb, forefinger, squeezed out of the middle of a stuffed fish ball, with a spoon to hold,
and then poured into the pot of water, at this time, such as water in the pot has been boiled, add some cold water, do not make it roll,
To be floating in the fishballs, the water in the pot, the water in the pot has been boiled, add some cold water, do not make it tumbled,
When the fish balls float to the surface, you can fish out.
3 pot of fresh broth, salt, boil the fish round balls, yellow wine, and then skimmed off the floating foam,
add a few bean sprouts, monosodium glutamate (MSG), soup boiled in a bowl that is completed.
Fish grits 300 grams, spinach juice 25 grams. MSG 0.5 grams, 2 grams of refined salt, 2 eggs, a little edible red pigment.
Practice
1. first fish grits into five parts, the first part of the fish grits to maintain the color; the second part of the addition of spinach juice, adjusted to green;
third part of the egg yolk, adjusted to yellow; the fourth part of the fourth part of the addition of a small amount of edible red pigment, adjusted to red;
fifth part of the addition of food red and egg yolk, was pink.
2. Then the pot will be placed on a high flame, mixed with 1500 grams of water, boil, move the fire mouth, respectively, five colors of fish grits,
Squeeze salted with a hand diameter of 2 centimeters of the fish ball into the pot, and then the pot on the fire to cook. Wait until the fish balls to cooked, served into the pot.
3. Then put the pot on the fire, pour the broth to boil, put salt, monosodium glutamate, fish balls to cook, loaded into the soup pot that is complete.
Mackerel 1 tail (weighing about 1,000 grams), 4 egg whites, 50 grams of shiitake mushrooms, 50 grams of lard, 500 grams of chicken broth.
1 gram of ginger juice, 3 grams of refined salt, l gram of onion juice, 0.5 grams of green onion, 1 gram of monosodium glutamate, 0.5 grams of white pepper.
First of all, the mackerel slaughtered scales, gills, disemboweled viscera, picking off the bones and thorns washed, scraping the net meat, chopped fish into the basin,
Added scallion juice, ginger juice, monosodium glutamate 0.5 grams, egg whites, 1.5 grams of salt, 25 grams of lard, rotating stir,
While stirring the side of the addition of the water stirred into the mushy paste. Mushrooms cut into thin slices to be used.
2. Then set the frying pan on a small fire, put 1500 grams of water, the fish paste will be squeezed into a semicircle such as orange petals of the fish balls,
Spoon by spoon scooped into the pot, squeezed fish balls, the pot will be moved to a high-flying fire, cook eight mature,
with a handful of spoons toggle the fish balls, and then into a spoonful of cold water, and continue to blanch for 1 minute and then fished out.
3. will be the original frying pan to pour the remaining water placed on a high flame, under 25 grams of lard, chicken broth, mushrooms, monosodium glutamate 0.5 grams,
1.5 grams of refined salt, boiling, and then blanch the fish balls blanch into soup, fish balls rolled when the pan, sprinkle pepper, chopped scallions, bowl that is completed.