Colorful fish balls(cai se yu wan )

Colorful fish balls

Introduction:

"The fish balls are always very tender, smooth and refreshing. The fresh soup and the fish balls with simple taste. It's not so rich in flavor, but it's full of a sense of freshness. With a little bit of color as a bright color, it adds a lot of points. "

Production steps:

Step 1: squeeze carrot, purple cabbage and spinach into orange, purple and green juice respectively,

Step 2: a piece of belly (as long as it's a fish with few bones, grass carp is more common)

Step 3: gently chop the fish, then scrape off the minced fish, and repeat this action until all the fish are minced,

Step 4: cut the minced fish,

Step 5: put the minced fish into a larger bowl and prepare the water and starch,

Step 6: slowly pour the water into the minced fish three times, without adding one time, stir well, and then add the next time,

Step 7: add water to the minced fish,

Step 8: add the starch and stir well,

Step 9: add salt and stir well,

Step 10: divide the prepared minced fish into four parts, one without adding anything, and the other three parts are respectively added into the previously squeezed vegetable juice. (put the minced fish in a color, then the excess juice will be poured out, otherwise it will be difficult to form if there is too much water.)

Step 11: bring the water to a boil, make the minced fish into the shape of balls one by one, and then put them into the pot. (the successful fish balls are put into the pot with tickets, not sunk at the bottom of the pot.) after two rolls, the fish balls should be quickly picked up, otherwise they will become deformed and old, and will not be so tender and smooth,

Step 12: purple cabbage will turn blue when it meets alkali, so don't be surprised how the blue comes from, white powder and green blue. Isn't it particularly cute? At last, just add a few drops of sesame oil to the soup, and the taste will be very good.

Materials required:

Fish belly: one piece (about 250g)

Salt: 4G

Starch: 30g

Carrot: right amount

Soup: right amount

Sesame oil: 4G

Water: 50g

Purple cabbage: right amount

Spinach: moderate

Note: some people will say that if you don't directly use vegetable juice to stir the minced fish, you can save the next step. But if you directly use vegetable juice to stir the minced fish, it's not impossible. It's just that the color is very dark and not so good-looking,

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: other

Chinese PinYin : Cai Se Yu Wan