Seasoning: 1/4 teaspoon of salt, a little sesame oil, pepper, one tablespoon of egg white, one tablespoon of cornstarch and half a teaspoon of shaoxing wine.
How to make:
1. Cook the fat meat in boiling water, then take it out, rinse with water to freeze, and cut into pieces.
2. Dice the square buns and set aside.
3, cuttlefish meat clean, chopped and stirred.
4, the broken cuttlefish meat and seasonings stirred until gelatin, add fat and mix well, made of cuttlefish balls, rolled on the top of the package particles, put into the hot oil and fried until golden brown and cooked through.
Fish Balls in Clear Soup
Ingredients:
300 grams of silver carp balls, 750 grams of chicken broth, 25 grams of bean sprouts, cooked bamboo shoots, 20 grams of chicken oil, 2 mushroom, 10 grams of cooked ham.
Methods:
Cooking method: blanch the fish balls in boiling water. Another casserole chicken broth to boil, put the fish balls, add refined salt, monosodium glutamate and bean sprouts. Cooked bamboo shoots, mushrooms slightly blanch in boiling water on the fishballs at intervals placed on the top of the mushroom knot, surrounded by bean sprouts lining, drizzled with chicken oil can be.
Tricolor fish balls
Main Ingredients Ingredients: mackerel (or grass carp) 100 grams of meat, carrots, green peppers, green onions and ginger 10 grams each, 10 milliliters of peanut oil, 150 milliliters of meat broth, 1 egg, 5 grams of fungus, sesame oil, salt, cooking wine
Method
1. Fish meat, remove the thorns, chopped puree, in 3 times, add egg white, salt, onion and ginger water, Starch and appropriate amount of broth in one direction and stir evenly.
2. Fish puree squeezed into balls, one by one into the 80 ℃ pot of water, blanch on high heat, fish out.
3. Carrots, green peppers, fungus diced.
4. Start a frying pan, high heat under the onion and ginger stir-fried, in the carrots, green peppers, fungus, stir fry, add the rest of the broth.
5. carrots cooked, thickened with water starch, down into the fishballs, dripping sesame oil that is.
Fish Balls in Casserole
Raw Materials
225g of pangolin meat, 1 sausage 20g of softened cabbage, 50g of vermicelli, 100g of chicken broth, 100g of lettuce 20g of soy sauce, oil, 15g of cornstarch, sesame oil, 5g of salt, pepper, chopped parsley, green onions, shrimp 10g each.
Procedure
Shrimp grains, Chinese sausage grains, hairy vegetable segments, cilantro, green onions and fish stirred well; chicken broth poured into the pot to heat, fish squeezed into fish balls under the soup, cooked and then fished out; will be fans, lettuce into the soup pot, followed by soy sauce and other seasonings slightly cooked, the fish balls row on top; another pot will be thickened with starch, pour on the fish balls can be.