Chinese Food
Stewed fish balls with three delicacies
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It grows in Lianyungang, a coastal city, where there are rich seafood. The three meals are mainly made of common fish and shrimp. It is accompanied by a table with rich vegetables as a child. I remember the Spring Festival every year. When seafood comes to the most fat season, my mother always works for 2-3 days to buy and prepare new year's dishes. The most profound memory of the taste buds is a golden and jade fish ball pot with a collection of delicacies. It is not only rich in ingredients, but also time-consuming in preparation. So this hot dish has naturally become the necessary hard dish in my heart for the new year.
Cooking ingredients
Cooking Steps
Step1:[fish ball making steps] half of silver carp is about 3 jin. Onion, ginger and garlic are soaked in warm water to make onion and ginger water.
Step2:Scrape and wash silver carp and peel it in hal
Step3:Remove bone and ski
Step4:Slowly scrape the fish antler at a 45 degree angle with the blad
Step5:After scraping the minced fish, add a little salt and chop the minced fish with a knife. The finer the better. This step determines the taste and fineness of the fish balls.
Step6:Put the minced fish into a Ka glass container, add a little salt, onion and ginger water, and mix the egg white and water evenl
Step7:Add water with scallion and ginge
Step8:Add cooking win
Step9:Stir the minced fish with KA chef. Add salt, onion and ginger water for seasoning in three times until the paste is out.
Step10:Dig the fish antler into a ball with a spoon and cook it in boiling water. When the color changes and floats on the water surface, the supercooled water can be fished out. It can ensure the taste of the fish balls is strong and the q-bombs can be played.
Step11:[production of Meatballs] 1. Use Ka accessory meat grinder to grind the cleaned plum meat into minced meat. It is recommended to use large holes. 2. Add raw soy sauce, 1 egg, soy sauce, salt, sugar and cooking wine to the minced meat, mix them evenly, and then stir them with KA chef to make the pulp. 3. Heat the oil in the pot to 180 degrees. Knead the meatballs by hand and fry them in the pot to make meatballs. When the golden color changes, drain the oil. Let it cool slightly and then fry again. The meatballs are crispy and fragrant. [production of shrimp cake] 1. Wash the prawns, remove the shells and peel the prawns. Then press the prawns to the shape of shrimp mud with the blade. 2. Add starch, 1 egg, salt and cooking wine to the shrimp puree, stir well, then press into shrimp cake. 3. Fry shrimps in oil pan until golden brown, then drain. [making of three fresh fish balls in casserole] 1. Wash the dried mushroom and soak it in the water, then cut it into strips. Leave the mushroom water for use. Reserve the black fungus and soak it in the water. Cut the lettuce into pieces. Peel the quail eggs when they are cooked. Soak the sweet potato and vermicelli. 2. Stir the onion, ginger, garlic and dried red pepper, then put the lettuce and mushrooms into the casserole. Then pour the mushroom water and a proper amount of high soup (or water) to boil, and then put the meat skin, quail eggs, fish balls, meatballs Add some salt to taste after the shrimp cake is boiled over high heat. Add the sweet potato vermicelli and coriander. Simmer for 10 minutes.
Cooking tips:1. When making fish balls, try to choose fish with less bones, such as mackerel or herring. Silver carp has a delicate taste but more bones, so try to pick out small bones in the process of making or it will affect the taste. 2. After the fish balls are made, they can be packed separately and refrigerated. They can be kept for 1 month. When it is ready to eat, it will not affect the taste. It is recommended to refrigerate for 2 days. 3. You can add your favorite vegetables in the fish ball pot to increase the taste and taste. If there is no soup, you can also use clear water instead of fresh eyebrows. There are skills in making delicious dishes.
