Suitable for all ages, nutritious and delicious(lao shao jie yi ying yang xian mei chun shou gong yu yuan )

Suitable for all ages, nutritious and delicious

Introduction:

"Few people who were born in Baiyangdian do not like fish. When they were young, they didn't eat much meat with their parents. Fish, shrimp, crab and water scorpion were the most popular. In our country, people would choose to buy fish for the same price, but not meat. The most common thing is to stew fish with firewood and earth stoves. Even the fish bones are crisp and don't need to vomit at all Thorn, now think all saliva DC Oh! When I came to Wuhan, the fish in Wuhan was cheaper than that at home. I also learned many ways to eat fish, such as grass carp, fat head fish, sliced into pieces, braised in soy sauce, or pickled for two days, dried and made Ciba fish. I like eating them very much. Fish balls used to be bought and eaten in the supermarket. They were also made by the supermarket. But there was too much starch to taste the delicious, tender and smooth taste of fish balls. Since I learned to make fish balls last year, I made them at home. They are very q-shaped, tender and smooth, and delicious! "

Production steps:

Step 1: ask the fish owner to remove the fish bone in advance and divide it into two parts (fish bone can't be wasted, it can be used for fish soup). Chop the scallion and ginger for standby;

Step 2: wash the fish, scrape the fish with a spoon (along the direction of the fish) and keep the fish red close to the skin, which will affect the color of the fish balls;

Step 3: chop the scraped fish into mud with a knife;

Step 4: soak chopped green onion and ginger in boiling water;

Stir in minced fish, salt and egg white. 5;

Step 6: add appropriate amount of pickled onion and ginger water into the stirred minced fish and stir it vigorously. Add onion and ginger water in several times;

Step 7: beat until fluffy, white and sticky;

Step 8: add proper amount of raw powder and stir evenly;

Step 9: set aside the well mixed minced fish, which is very white and delicate;

Step 10: put water into the frying pan, turn down the heat, take a proper amount of minced fish with your left hand, squeeze out the fish balls through the mouth of the tiger, catch them with a spoon and put them into clean water. The fish balls float immediately, indicating that the fish balls are stirred successfully;

Step 11: make all the fish balls in turn;

Step 12: bring to a boil over medium heat and water for 3 minutes;

Step 13: take out the cooked fish balls, put them in a container with cold boiled water, refrigerate them in the refrigerator, and take them as you like!

Materials required:

Fat head fish tail: 1

Egg white: 1

Pepper: a little

Salt: right amount

Corn starch: right amount

Yellow rice wine: right amount

Chicken essence: a little

Chopped scallion: right amount

Ginger powder: right amount

Water: moderate

Precautions: 1. After the fish dumplings are prepared, they should be put into cold boiled water, and then stored in the refrigerator, which can be put for three or four days without problem; 2. The fish dumplings must be stirred vigorously, or the fish dumplings are not Q and elastic, and the taste is not good, and the water content of onion and ginger should be added once, so as not to add too much; 3. After the fish dumplings are prepared, they can be made into fish Dumpling Noodle Soup and hot pot, which are good, and it is sanitary to make fish dumplings by themselves And affordable!

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: Original

Chinese PinYin : Lao Shao Jie Yi Ying Yang Xian Mei Chun Shou Gong Yu Yuan