Ingredients: Nostoc flagelliforme (dry)15g, Chinese cabbage 200g, taro100g.

Accessories: 30g of wheat flour.

Seasoning: 8g of salt, 5g of ginger juice and 50g of peanut oil.

Practice of Nostoc flagelliforme and Fish Pill Soup;

1. Wash and drain the Chinese cabbage;

2. Soak Nostoc flagelliforme in clear water for 10 minute, wash and control the moisture, add oil and cook for another 2 minutes;

3. Peel taro, wash and slice, steam for about 3 minutes, and knead it into a velvet shape while it is hot;

4. Stir the flour into a paste and pour it into the taro meat;

5. Make taro into meatballs, put them in boiling water and cook until they float;

6. Take it out and soak it in clear water for cold. When the water is controlled to dry, touch a little bread crumbs and fry it until it is slightly yellow, then it becomes fish balls;

7. Add oil15g, add soup, season and bring to a boil, add cabbage, Nostoc flagelliforme and fish balls to a soup plate.

Food phase grams

Taro: Taro should not be eaten with bananas.

Fish balls with Nostoc flagelliforme is an essential first course in our hometown, which means making a fortune. The cooking method is similar. Today, I will make fish balls with Nostoc flagelliforme in clear soup.

material

Spanish mackerel1piece

Nostoc flagelliforme 20 g

40g dried lotus root starch

Eggs1piece

Proper amount of salt

Monosodium glutamate

A little sugar

Garlic 2 cloves

A little vinegar

A little pepper

A little coriander powder

Method of making fish balls with Nostoc flagelliforme

A Spanish mackerel (that is, mackerel) is about 600 grams, and seaweed is 20 grams. Clean the fish by eviscerating it, chop off the head and tail, slice it into three parallel pieces from the tail to the head with a knife, then scrape the fish with the knife with the skin down, and remove the fish (clean the fishbone). The fish skin and bones can be cooked separately. Chop the scraped fish into pieces and put them in a big bowl, add one egg white, 40g starch, 5g salt, 3g monosodium glutamate and 300g clean water (added several times), and then whip them in one direction with your hands. When the fish paste is a little dry, add some water and continue to beat them until the fish paste becomes meat paste and is very elastic. Steps for making fish balls with seaweed 1

Then wash the Nostoc flagelliforme and cut it into powder, and stir it evenly in the fish paste.

Take a pot, put half a pot of water to boil, squeeze a handful of fish paste into the tiger's mouth with your left hand, squeeze it into balls the size of lychee, take a spoon in your right hand, scrape the extruded balls into the pot with the spoon, scrape all the balls, wait for the water in the pot to boil for 2 minutes, and each ball will float on the water surface to be cooked, and then take out the balls with a colander for later use. L Step 2 of the method of sending vegetables and fish balls.

Take a clean pot and add about 1 kg of water to boil, add a little salt, a little sugar and 2 cloves of garlic (pat), then pour in a proper amount of fish balls (the amount is controlled by yourself) to boil, add a little monosodium glutamate, rice vinegar and pepper, and make fish balls with seaweed. Step 3.

Put it in a big bowl and sprinkle some coriander powder on it. Fish is smooth, tender and elastic, with good taste and delicious taste. Step 4 of the method of Nostoc flagelliforme fish balls

Tips

1. Fish must be fresh.

2.? ? Fish, sea eels, grass carp and silver carp can also be cooked.

3. If you don't have Nostoc flagelliforme, you don't need it, and you can make it into ordinary fish balls.

Fish balls and other vegetables (such as rape, cabbage, seaweed, etc.) are also delicious to make soup together.