Three color fish ball soup(san se yu wan tang )

Three color fish ball soup method:

Raw materials for making tricolor fish ball soup:

Main ingredients: 500g yellow Zhanyu (or white fish or mandarin fish), 200g spinach leaves, 100g ketchup, 3 eggs. Seasoning: 80 grams of oil, 8 grams of salt, 30 grams of green onion, 20 grams of ginger, 20 grams of cooking wine, 5 grams of monosodium glutamate, pepper, clear soup and water.

Three color fish ball soup production steps:

1. Fish skin, bone, thorn, smash into a fine fish mud, remove tendons, with a small amount of onion, ginger water powder, and then add water into porridge shape, add salt, cooking wine, stir vigorously until shiny, and then add a little MSG, pepper, oil, egg white, stir evenly into three parts. Add the crushed spinach juice to make it green, add ketchup to make it red, and add primary color to make it green, red and white mud.

2. Squeeze the three colors of mud into balls, put them into the cold water in the frying spoon, and then heat them up gradually. After the water boils (don't open it too much), gently press the back of the spoon with your hand to make the fish balls mature slowly, then take them out and soak them in the soup.

3. Bring the clear soup to a good taste, put the fish balls into the soup and bring it to a boil.

Characteristics of three color fish ball soup:

The fish balls are soft, tender, and the soup is fragrant and refreshing.

Three color fish ball soup

Three color fish ball soup is a famous dish with complete color, flavor and taste. It belongs to Zhejiang cuisine. The fish ball is soft, tender, and the soup is fragrant and refreshing.

Ingredients needed

Main ingredients: 500g yellow Zhanyu (or white fish or mandarin fish), 200g spinach leaves, 100g ketchup, 3 eggs.

Seasoning: 80 grams of oil, 8 grams of salt, 30 grams of green onion, 20 grams of ginger, 20 grams of cooking wine, 5 grams of monosodium glutamate, pepper, clear soup and water.

Production method

(1) Fish skin, bone, thorn, smash into a fine fish mud, to tendons, with a small amount of onion, ginger water, and then add water into porridge shape, add salt, cooking wine, stir vigorously until shiny, and then add a little MSG, pepper, oil, egg white, stir evenly into three parts. Add the crushed spinach juice to make it green, add ketchup to make it red, and add primary color to make it green, red and white mud.

(2) Squeeze the three colors of mud into balls, put them into the cold water in the frying spoon, and then heat them up gradually. After the water boils (don't open it too much), gently press the back of the spoon with your hand to make the fish balls mature slowly, then take them out and soak them in the soup.

(3) Bring the clear soup to a boil. Put the fish balls in the soup and bring to a boil.

What to eat

1. Fish is rich in nutrition, which can nourish and strengthen the stomach, promote diuresis and detumescence, dredge milk, clear away heat and toxin, stop cough and lower Qi;

2. Fish is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction;

3. Fish is rich in vitamin A, iron, calcium, phosphorus, and so on. Eating fish often has the functions of nourishing liver and blood, nourishing skin and hair.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : San Se Yu Wan Tang