Flavor: Salty and fresh Craftsmanship: braised Double Vegetable Clam Fish Balls Preparation Materials: Main ingredients: 250 grams of grass carp, carrots 1,500 grams, 1500 grams of lettuce
Seasonings: 10 grams of cooking wine, 80 grams of egg white, salt 4 grams, lard (refined) 100 grams, starch (peas) 38 grams, 5 grams of onion, lettuce 1500 grams
Seasonings: 10 grams of wine, egg white 80 grams, salt, 4 grams. MSG 2 grams, lard (refined) 100 grams, starch (peas) 38 grams, 5 grams of green onions, 5 grams of ginger, 1 gram of pepper Double vegetables clam fish balls features: this dish shape and color beautiful and generous, tender and crisp, meat and vegetables. Teach you how to do double vegetables clam fish ball, how to do double vegetables clam fish ball is delicious 1. fish (grass carp meat) to the big thorns, with the back of the knife pounded into the fish velvet, rows of fish velvet in the diagonal thorns and tendons, add wine, egg white, beating in one direction, and then add salt, monosodium glutamate grams and 75 grams of cooked lard continue to beat, add 75 grams of wet starch (starch 38 grams of water) to stir well.
2. radish, lettuce dug into a ball, into the boiling water blanched, immersed in cool water to maintain its color, and then the two ingredients into the 150 grams of milk soup to make it taste.
3. frying pan on a high flame, add water to boil, the minced fish evenly squeezed balls into the pot, cooked with a slotted spoon out, immersed in milk soup.
4. pot on the fire, add 25 grams of cooked lard, hot, into the onion and ginger sautéed, add broth to boil, pick off the onion, ginger, add salt, pepper, monosodium glutamate seasoning, and then under the double vegetable ball slightly burned, into the fish balls burned to taste, all kinds of materials will be fished out of the sheng in the glass round plate. The original soup thickened two streams of gravy, poured on the dishes that is complete.
Two; curry fish ball practice details cuisine and efficacy: home cooking recipes stomach tonic recipes tonic body recipes bright eyes recipes
flavor: curry flavor process: yellow burn curry fish ball preparation materials: main ingredients: 400 grams of grass carp
Supplementary ingredients: 25 grams of red carrots, onion (yellow skin) 15 grams, 15 grams of cilantro
Seasoning: curry 20 grams, garlic (white skin) 15 grams, curry, curry, curry, curry, curry and curry. Garlic (white skin) 15 grams, 25 grams of tomato paste, 2 grams of pepper, 2 grams of salt, 50 grams of vegetable oil, 5 grams of onion juice, 2 grams of ginger juice to teach you how to do curry fish balls, how to do curry fish balls to taste 1. fish minced puree with onion, ginger juice and mix well into the filling;
2. fish made into fishballs standby;
3. onion, carrot diced;
4. one head of garlic cut into four cloves;
5. coriander cut into pieces and spare;
6. pot into the appropriate amount of oil heat, put onions, carrots, garlic burst until golden;
7. add oil curry stir fry aroma;
8. add fish balls stir fry a little bit, put in the appropriate amount of water to boil;
9. see the fish balls floating on the surface of the soup sprinkled with pepper can be.
10. Sample, squeeze tomato sauce and add cilantro.
Tips for making curry fishballs: you can make the fishballs in this dish yourself or buy the finished product at the supermarket, the taste is the same.
Tips - Food Compatibility: carrots: take ginseng, American ginseng, do not eat radish, so as not to have the opposite effect, not to play the role of tonic.
Cilantro: when taking tonic and Chinese medicine atractylodes macrocephala, danpi, it is not advisable to take cilantro, so as not to reduce the efficacy of tonic.
Three; soft buttery fish balls practice details Vegetables and efficacy: home recipes recipes for the elderly recipes beauty recipes recipes nutritional deficiencies recipes puzzle brain recipes
Flavor: salty and fresh taste Craft: soft buttery soft buttery fish balls of the preparation of the material: main ingredients: 200 grams of blackfish
Substantiation: 25 grams of cucumber, 25 grams of egg whites, 25 grams of starch (corn)
Seasoning: 25 grams of cooking 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 (refined) 25 grams of soft buttermilk fishballs Characteristics: the color of the white taste, fresh, soft and tender fishballs, salty and fresh, fresh and tasty taste.
5; teach you how to do soft buttery fish balls, how to do soft buttery fish balls is 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 and stir well;
4. and then add the egg white, 10 grams of starch, 25 grams of chicken broth and stir well on the top.
5. add chicken broth in the spoon with low heat, will be adjusted to the fish into the balls into the chicken broth, boiled out;
6. add 75 grams of chicken broth in the spoon, put the rest of the 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, pouring into the sesame oil! out of the spoon. Soft buttery 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.
Four, colorful fish balls practice details cuisine and efficacy: Min cuisine
Colorful fish balls of the preparation of materials: main ingredients: carp meat, eggs, tomatoes, fungus, spinach cooked lard, ginger, water starch, chicken essence, salt, green onions, pepper, cooking wine, broth, cooking oil Colorful fish balls of the characteristics of the red, green, white, black, colorful, fresh and tender exception. Teach you how to do colorful fish balls, how to do colorful fish balls is delicious 1. will be boned fish minced into puree, put in a bowl with wine, egg white and three times to add starch, cooked lard and stirred into fish paste; 2. tomatoes scalded with boiling water and peeled and de-seeded and cut into small pieces, spinach cleaned and cut into segments, torn fungus, onion cut into dices, ginger chopped; 3. pot of boiling water will be squeezed into the fish paste pills, boiled fish into a plate; 4. sitting pot fire pour oil, sautéed onion and ginger with a little oil, and then put into a dish. The first thing you need to do is to add a little bit of wine, sauté the onion and ginger, add spinach, tomatoes, fungus, broth, pepper, chicken broth, salt to taste, thicken with water starch, and pour in the fish balls to push it into the right place.
Five, braised three-color fish balls of the practice of detailed introduction cuisine and efficacy: Szechuan cuisine tonic recipes spleen stomach recipes malnutrition recipes pediatric malnutrition recipes
flavor: savory taste process: braising braising three-color fish balls of the preparation of materials: the main ingredient: Siniperca chuatsi fish 500 grams
Supplementary Ingredients: 500 g of spinach, 50 g of tomato salsa, 50 grams of egg whites
Seasonings: lard (refined) 100g, 50g green onion, 50g ginger, 25g cooking wine, 12g salt, 2g monosodium glutamate (MSG), 2g pepper, 25g starch (corn) braised three-color fishballs features: color and luster is beautiful, soft and tender, light and refreshing. Teach you how to do braised three-color fish balls, how to do braised three-color fish balls is delicious 1. fish on the board pad pork skin with the back of the knife smashed into mud;
2. green onions, ginger cleaned and patted loose immersed in water;
3. egg white beaten egg foam paste;
4. spinach cleaned and salted with gauze wrapped and put in a pot to knead to remove the vegetable juice;
5. fish puree put into a bowl with Onion, ginger, water, refined salt and then add lard egg white stirred into a paste, and then divided into three parts;
6. one with spinach juice, one with tomato juice, the other is the color of the fish;
7. pot of water to the three kinds of fish puree squeezed fish balls and then on the fire to boil to remove the foam into a bowl of cold water;
8. pot of soup squeezed into the fish balls with refined salt, cooking wine, monosodium glutamate (MSG), seasoned down into the fish balls;
8. Seasoned to taste into the fish balls;
9. Boiled and thickened thin thickening into a deep dish that is ready.
Tips - Food Compatibility:
Egg white: egg white can not be eaten with saccharin, soy milk, rabbit meat.