Mushroom, tomato and fish ball soup(mo gu fan qie yu wan tang )

Mushroom, tomato and fish ball soup

Introduction:

"The older generation of people in Hubei follow this tradition. During the Spring Festival, there are two dishes that must be cooked, one is meatballs, the other is fish balls. In Hubei, meatballs are called "Yuanzi" or "Yuanzi", while fish balls are called "Yuyuan" or "Yushen". I remember when I was a child, every new year's Eve, the children were watching TV or setting off firecrackers, while the women were chopping meat or fish. After chopping, it was the men's turn to go on the stage. They rolled up their sleeves and swung their arms to fight hard. At that time, there were no modern tools like blenders. Making fish balls or meatballs depended on human resources. At that time, the new year's Eve was in the twenties No. 1 people eat the reunion dinner together. Grandma always has to make a lot of meatballs and fish balls. When the reunion dinner is finished, let everyone take some back, so the workload of chopping meat and stirring is average! In my impression, when making fish balls and meatballs on the eve of new year's Eve, I always use a big basin to fill the stuffing. In the cold winter, my father went to battle barehanded. Although he was sweating all over his head, his face was full of happy smile. After a year of hard work, reunion and thrift, it's good for us to sit with Meimei and have a big dinner together It's also the best reward for your family. I wonder if this new year's Eve dinner with sweat, noise and laughter still exists in your memory? "

Production steps:

Step 1: wash and kill grass carp, take fish meat and head (fish helmet and fish bone are not used in this dish, but can be pickled to make smoked fish), cut fish meat into small pieces for standby.

Step 2: separate the egg white from the yolk.

Step 3: scallion white, ginger cut into small pieces.

Step 4: put the fish, protein, ginger and scallion into the cooking machine.

Step 5: cover the fish and stir it upside down. If the fish is not stirred evenly, take it out and shake it for a few times to make sure that every piece of fish can be broken.

Step 6: beat the fish into a uniform paste. If the fish has a large portion, it is better to stir it three to four times.

Step 7: pour the stirred fish into a large basin and set aside.

Step 8: add raw powder, lard, salt, chicken essence, white pepper, water and cooking wine.

Step 9: use the electric egg beater to stir the dough (please ignore the dough beating head in my photo. It turns out that the fish mud can only be beaten with the egg beating head, but I forgot to take the photo of changing the head later).

Step 10: pour proper amount of oil into the frying pan, heat it to 80% heat, change it to medium heat, put in the fish head and fry it on both sides. Don't fry it for a long time, just fry it until it's just peeled.

Step 11: put the fish head in a large soup pot, add ginger slices, add more than half of the pot of water, and bring to a boil.

Step 12: in the process of boiling, wash the tomato and mushroom, cut the tomato into pieces, and tear the mushroom into strips.

Step 13: bring the water to a boil and add tomatoes and mushrooms.

Step 14: extrude the mashed fish into the soup.

Step 15: boil again over high heat, turn down the heat, add appropriate amount of salt, cover and simmer for 20-25 minutes, then add chicken essence and pepper to taste.

Materials required:

Grass carp: one

Protein: 3

Lard: 150g

Salt: right amount

Chicken essence: appropriate amount

White pepper: right amount

Proper amount: Ginger

Shallot: moderate

Cooking wine: moderate

Water: moderate

Note: the secret of fish ball soup: 1. Add the fish head to cook together to make a thick soup with milk color; 2. The fish head must be fried first, so that the soup will not be fishy, floating powder is less, and the soup color will be milky white; 3. The salt should not be too early, the fish will be old and the soup will not be sweet if the salt is too early; 4, Generally, the ratio of lard to fish is 1:5; 5. The ratio of raw meal to fish is 1:10; 6. The water content in fish (egg white, cooking wine, water, etc.) should not exceed 1 / 5 of the total amount of fish; 7. When making fish paste, use the electric egg beater (of course, the chef machine is better) at a low speed. When you feel that you can't beat it, you can add a small amount of water, so the water content in fish should not be the same 8. To what extent can the fish mud be beaten well? It's very simple. I feel it's hard to beat the eggs. When I can't beat them, I'll prepare a basin of cold water, squeeze a ball, and try to put it into the water. If the ball floats, I'll beat it. If it sinks or disperses, I'll continue to beat it. The fish mud needs to be stirred vigorously, and the taste will be q-shaped. So it's a Kung Fu job. I'm in a hurry. I have to beat it slowly and patiently 9. Adding tomato and mushroom to fish soup can remove fishiness and increase freshness, and enrich the taste of fish soup; 10. If you are afraid of fishiness in fish soup, you can add a small amount of cooking wine or white vinegar when starting the pot, and the fishy smell of fish soup will be removed a lot.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mo Gu Fan Qie Yu Wan Tang