Materials: 200 grams of gluten flour, 30 grams of clarified flour, 1/2 tsp of baking powder, 2 eggs, 350 cc of broth, 350 cc of cabbage, octopus, red ginger, seaweed powder, Seaweed powder, seasoning, salt, soy sauce, 1 tsp of sauce, Salad Dressing
Methods: 1. 200 grams of gluten flour, 30 grams of clarified flour, 1/2 tsp of baking powder, sieve and set aside 2. 2. beat the egg into egg juice, add the soup and method 1 of the powder into the batter, then add seasoning to taste 3. cabbage chopped octopus cut small pieces of spare 4. octopus grilled model hot, and then kneaded into the shape of a household paper towel to facilitate the application of oil, dipped in oil to wipe the model, and then pour the batter into the model of about 5 minutes full, put the cabbage octopus and pieces of red ginger, and then drizzled with the batter, and then rotate repeatedly to be the batter grilled into a golden ball shape can be served. Then, rotate the batter until it turns into a golden brown ball and serve with salad dressing and a sprinkling of seaweed powder.
II. Deep Fried Cuttlefish Balls - Golden Seafood Bomb
Information: (for two persons) 300 grams of cuttlefish meat, two slices of square buns with edges removed, a little fat; seasoning: 1/4 teaspoon of salt, a little sesame oil, a little pepper, a tablespoon of egg white, cornstarch, and half a teaspoon of shaoxing wine
Methods: 1) Boil the fat in boiling water, then remove it and rinse it with water. After boiling, take it out, rinse with water to freeze, and cut into pieces. 2: Dice the square buns and set aside. 3) Wash the cuttlefish meat, chop it and stir it. 4, the broken cuttlefish meat and seasoning mix until gelatin, add the 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 that is complete. Comments:Fresh cuttlefish taste on the light side, no other seafood fresh or sweet, so it is appropriate to put more seasoning. Its best feature is its crisp and tender texture and snow-white meat, which sells well. Choose the larger cuttlefish to make cuttlefish gelatin for better results.
Three. Fish Balls in Soup
Flavor: fresh soup, fish tender and refreshing Main Ingredients: Grass carp 1 1000 grams of eggs 1 starch moderate Seasoning: 1 tbsp lard 15 tbsp stock 1/3 tbsp cooking wine 2 tsp salt 1 tsp MSG
1, grass carp slaughtered and washed, take the clean meat, bleach the blood with water; bleach the clean flesh into a puree; 2, to the puree, add salt, MSG, cooking wine, egg whites, MSG, cooking wine, egg white, starch, lard, stir well; 3, boiling water, the fish velvet pinched into balls under the pot to cook shaped, fish out for use; 4, to the pot with soup, into the fish balls, seasoned salt, MSG, the fish balls cooked into.
Four. Fish ball Brasenia schrebergeri soup
Main ingredients: cinnamon fish catty (about 320 grams), Brasenia schrebergeri 1 catty 9 two (about 950 grams) Seasoning: 6 cups of broth, shredded ham, a pinch of salt
(1) fish washed and wiped dry, with the meat grinder stirred into a velvet, add a little broth and salt, stirred into the fish rot (in the form of bean curd), and then placed in the chiropractic tube to squeeze out the fish balls. (2) Cook the fish balls in slightly boiling water, and then lift them up for use. (3) pot into the soup, boil, put Brasenia schreberi and fish balls, boil for 5 minutes, sprinkle with shredded ham, seasoned with salt that is.