Clam, mushroom and fish ball soup(ha li xiang gu yu wan tang xian mei zhi ji )

Clam, mushroom and fish ball soup

Introduction:

"Fish, clams and mushrooms are all very fresh food, and they are all my favorite dishes. In this combination, the taste of the soup is conceivable, absolutely delicious. It's very suitable for children to eat. After all, I don't know what's added to the fish balls I bought outside. I still make them myself for children to eat. Don't worry. "

Production steps:

Step 1: wash grass carp, shred onion and ginger, and soak them in warm water to make onion and ginger water for use.

Step 2: slice the fish and remove the skin.

Step 3: beat the fish into minced fish with a cooking machine (or scrape the fish with a knife to make minced fish, or chop it into minced fish with a knife).

Step 4: add onion and ginger water and stir.

Step 5: continue to stir the salt and egg white clockwise.

Step 6: add a small amount of cornmeal and continue to stir until the fish is strong.

Step 7: soak the clams in salt water for several hours in advance, wash them, put them into boiling water, cook them until they open their mouth, and take them out for use.

Step 8: heat the oil in a wok, add ginger slices and remove the fish bone and fry slightly.

Step 9: add water to boil, add clams and mushrooms to boil, scoop the minced fish into the soup with a spoon, and then add salt.

Materials required:

Grass carp: moderate

Clams: moderate

Lentinus edodes: right amount

Scallion: right amount

Ginger: right amount

Egg white: right amount

Starch: right amount

Salt: right amount

Oil: right amount

Note: the grass carp has few spines and is easy to choose. It is more suitable for making fish balls. However, when mincing the meat paste, check whether there are spines as much as possible. Because the soup itself is delicious, do not add monosodium glutamate seasoning. Use onion and ginger water instead of onion and ginger powder and add it into the fish paste. The taste is more fragrant

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ha Li Xiang Gu Yu Wan Tang Xian Mei Zhi Ji