Fish and meat dumpling soup(zao yu rou yuan tang )

The method of fish ball soup is as follows:

Raw materials for making fish soup with lees:

The middle part of black carp is 400g, the fat and lean pork is 200g, the egg white is 1 portion, the asparagus shoots and the watery mushrooms are 25g each, the bean sprouts are 15g, the refined salt, monosodium glutamate and dried ginger powder are 5g each, the cooking wine, the onion juice and the ginger juice are 50g each, the chicken oil is 10g each, and the lees are 100g each.

The processing steps are as follows:

1. Wash the black carp, cut it into 5cm long and 2cm wide rectangular pieces, put it in the body, add a small amount of refined salt, mix well, marinate for half an hour, then dilute the Xiangzao liquor, pour it into the fish, marinate for 2 hours.

2. Cut the winter bamboo shoots into 5 cm long and 0.5 cm thick slices.

3. Remove the pedicel of the mushroom and wash the sediment.

4. Chop the fat and lean meat into minced meat, put it in a bowl, add refined salt, monosodium glutamate, onion and ginger juice, egg white, mix well, stir well, and then add dried ginger powder to mix.

5. Put the casserole on the stove, pour in clean water (about 750g), then wash the fish pieces, add refined salt and monosodium glutamate together with bamboo shoots and mushrooms, after the casserole is boiled, remove the casserole from the heat, make the meat ball, put it into the pot while making it, then put it on the stove after making, and boil for about 5 minutes with low heat

Fish and meat dumpling soup

Method: wash the black carp, cut it into 5cm long and 2cm wide rectangular pieces, put them in a bowl, mix with a little refined salt, marinate for half an hour, then dilute the Lees with wine, pour them into the fish and marinate for 2 hours.

② Cut the bamboo shoots into 5 cm long and 0.5 cm thick slices.

③ Remove the pedicel of the mushroom and wash away the sediment.

④ Chop the lean and fat meat into minced meat, put it in a bowl, add refined salt, monosodium glutamate, onion and ginger juice, egg white, mix well, stir well, and then add dried ginger powder.

⑤ Put the casserole on the stove, pour in clean water (about 750 grams), then wash the fish, add refined salt and monosodium glutamate together with the bamboo shoots and mushrooms, after the casserole is brought to a boil, remove the pot from the fire, make the meat ball from the mashed meat, put it into the pot while making it, then put it on the stove, boil it over low heat for about five minutes, skim the foam, put the bean sprouts into the casserole, and then pour in the chicken oil It can be served in the pot.

mixed ingredients

Ingredients: 400g black carp, 200g lean and fat pork.

Accessories: egg white 1 portion, winter bamboo shoots 25 grams, water hair mushroom 25 grams, bean sprouts 15 grams, refined salt 5 grams, monosodium glutamate 5 grams, cooking wine 50 grams, onion juice 50 grams, ginger juice 50 grams, chicken oil 10 grams, dried ginger powder 5 grams, lees 100 grams.

nutritive value

Nutrition: 118.7g protein, 144.4g fat, 16.7g carbohydrate, 188mg calcium, 764mg phosphorus, 7.6mg iron, 500iu vitamin A, 1.6mg vitamin B1, 1mg vitamin B2, 15.8mg niacin, 18.4mg vitamin C, 1732.7kcal heat production.

Functions: nourishing blood and Qi, nourishing yin and promoting fluid, clearing away heat and trouble, invigorating spleen and dredging milk, promoting diuresis and detumescence. It has a good tonic effect on postpartum women. If postpartum women have edema, eating it can promote the elimination of edema. The important feature of this product is that its nutritional components are more comprehensive and balanced, and both meat and vegetables are taken into account. It will not lead to nutritional bias.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zao Yu Rou Yuan Tang