Soft Buttermilk Fish Balls Detailed Description Dishes and Effects: Home Cooking Recipes Recipes for Elderly Recipes Beauty Recipes Recipes Malnutrition Recipes Recipes for Brain Taste: Salty and fresh Craftsmanship: Soft Buttermilk Fish Balls Preparation Ingredients: Main Ingredients: 200 grams of blackened fish Auxiliary Ingredients: 25 grams of cucumber, 25 grams of egg whites, 25 grams of corn starch Seasoning: 25 grams of wine, 4 grams of salt, 4 grams of monosodium glutamate (MSG), 2 grams of pepper, 10 grams of green onion juice, 10 grams of ginger juice, 10 grams of sesame oil, 25 grams of lard, 25 grams of refined oil. Ginger juice 10 grams, 10 grams of sesame oil, lard (refined) 25 grams of soft buttery fish balls features: white color and taste fresh, fish balls soft and tender, salty and fragrant, taste delicious. Teach you how to do soft buttery fish balls, how to do soft buttery fish balls to be delicious 1. fresh fish meat chopped into a fine puree; 2. cucumber peeled and cut into slices of the elephant's eye; 3. fish puree puree with 10 grams of wine, 2 grams of salt, 2 grams of monosodium glutamate (MSG), 1 gram of pepper, onion and ginger juice 10 grams of oil 15 grams of oil stirred; 4. and then add the egg white, 10 grams of cornstarch, chicken broth 25 grams of stirred to the force; 5. spoon chicken broth over a low flame, will be adjusted to the fish puree Squeeze into the balls into the chicken broth boil cooked out; 6. spoon to add 75 grams of chicken broth, put the remaining wine, salt, monosodium glutamate, pepper, green onions and ginger, sesame oil boil; 7. down into the cucumber slices, thickened with 15 grams of cornstarch, poured into the fish balls and turn, dripping into the sesame oil out of the spoon. Soft Buttermilk Fish Balls Preparation Tips: This product needs about 750 grams of chicken broth. Tips - Food Compatibility: Egg white: egg white can not be eaten with saccharin, soy milk, rabbit meat. The practice of oil soaked mackerel ball details Department and Efficacy: Cantonese cuisine Taste: savory flavor Process: JiaoYi oil soaked mackerel ball preparation materials: Main ingredients: pangasius 500 grams Auxiliary ingredients: starch (fava bean) 4 grams, 25 grams of egg white Seasoning: 10 grams of yellow wine, 5 grams of green onions, ginger 3 grams of garlic (white skin) 1 grams of sesame oil 1 grams of monosodium glutamate 5 grams of lard (refinery) 40 grams of pepper 1 grams of salt 3 grams of teach you to oil soaked mackerel balls How to do, how to do oil foam green fish ball is delicious 1. pangolin scales, cut for both sides, to the spine and belly (the belly of the fish) back spread on the cutting board, straight knife smooth scraping, scraping out the fish, attached to the knife, scraping to the skin to see a wisp of maroon fish muscle appear; 2. will take the fish spine chopped meat chopped fish, add salt, monosodium glutamate, egg whites, dry starch and stir well that is the fish green; 3. will be the fish green squeezed into the olive-shaped small pills (each pill weighs about 5 grams), placed in a large plate with water; 4. frying pan on medium heat, under the boiling water l000 ml, into the fish balls, slightly boiling that is the end of the fire away from the mouth, soaked for about 1 minute until the fish balls floating, poured into a funnel to drain the water; 5. will be on the soup 35 ml, monosodium glutamate, sesame oil, hu shu powder, wet starch into a gravy; 6. frying pan on medium heat, the next pan shabu shabu and then poured back into the oil pot; 7. and then under the cooked lard, when it is 30% hot, burned to 30% hot. 7. and then under the cooked lard, burned to 30% hot, into the fish balls, slightly stirred, that is, poured into a strainer to drain the oil; 8. put the frying pan back on the stove, under the garlic, ginger, green onions, popping until there is a fragrance, into the fish balls cooking wine, thickened with gravy, and finally drizzled with sesame oil stir-fried into the final. Foam green fish balls production tips: 1. will be washing fish with water to white, control the water, and then scrape the meat, and then chopped into mud, placed in a container, put salt, monosodium glutamate, stir up the glue in one direction, and then add egg whites, dry starch to stir up the glue, extruded into the shape of an olive kernel, blanch in water, crystalline and transparent, the texture of the texture of the soft, chewing the strong, it is the authentic flavors of the Cantonese cuisine fishballs; 2. production should be fast, the fire to be accurate, otherwise the fishballs do not White and smooth; 3. the amount of powder to make fish balls: 500 grams of fish, 6 grams of salt, 5 grams of monosodium glutamate (MSG), 100 grams of egg white, 10 grams of dry starch; 4. 1000 grams of cooked lard is required for the deep-frying process. Tips - Food Compatibility: Starch (fava beans): fava beans should not be eaten with snails. Egg white: egg white can not be eaten with saccharin, soy milk, rabbit meat.