Fish ball soup with coriander(xiang cai yu wan tang )

Fish ball soup with coriander

Introduction:

"Grass carp is the top grade of freshwater fish. Besides rich in protein and fat, it also contains nucleic acid and zinc, which has the function of strengthening physique and delaying aging. For people with thin body and poor appetite, grass carp is tender but not greasy, which can be appetizer and tonic. Coriander is a common aromatic appetizer on the dining table. It is often used for seasoning, that is, it is washed, chopped and sprinkled on the dishes or soup. It is beautiful and can enhance the flavor of dishes and soup. Coriander can be stir fried, cold and do dumplings, dumplings stuffing. In terms of medicine, coriander is pungent and warm in nature. It has the effects of eliminating food and Qi, releasing rash, invigorating the spleen and regulating the middle, and Promoting Yang. It can be used to treat stomachache, dyspepsia, measles, influenza, hemorrhoids, etc. Coriander can cure cold, has diuretic and other functions, but also promote blood circulation. Eating coriander can relieve headache caused by fever, and has good effects of diuresis and hypoglycemia. "Coriander fish ball" is a light and sweet dish made of minced grass carp and coriander. It is suitable for people with weak body, indigestion, occasional cold and loss of appetite

Production steps:

Step 1: clean the fresh grass carp after killing and remove the fish with a blade.

Step 2: spread the fish skin downward on the cutting board, and scrape the minced fish from the tail to the head with a knife at a 45 degree angle.

Step 3: scrape off the fish antler, carefully check whether there are fish bones, and then put into a small basin.

Step 4: add a little refined salt. The main purpose of adding refined salt is to make the minced fish stir easily.

Step 5: pour in 1 / 4 small bowl of water, and stir with chopsticks in one direction until the minced fish is strong enough to form clay.

Step 6: beat half egg white into the fish paste, a little dry starch and stir well.

Step 7: cut the cleaned coriander into pieces with a knife.

Stir minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced pork.

Step 9: add water to the pot and ignite the stove. When the water bubbles, use a small spoon to make fish balls from the fish paste and slowly put them into the water.

Step 10: Boil the fish balls over high heat until they float.

Step 11: take out the fish balls and put them into a small basin with clear water for standby.

Step 12: wash the mushrooms and set aside.

Step 13: stir fry ginger slices in another oil pan.

Step 14: pour in the prepared mushrooms, add a little salt, stir fry until the mushrooms are soft.

Step 15: pour water into the pan as needed.

Step 16: bring the water to a boil, pour in the fish balls, bring to a boil over high heat, sprinkle in the pepper and remove from the pan.
Put the fish ball soup into a bowl and sprinkle with shredded egg cake.

Materials required:

Grass carp: 500g

Coriander: moderate

Mushroom: right amount

Eggs: right amount

Refined salt: right amount

Ginger: moderate

Pepper: right amount

Starch: right amount

Note: Tips: the scraped fish can be stirred by a cooking machine to make a paste. The fish balls can increase the taste and appearance, and the residual fine fish bones are broken, so it's safe to eat.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Xiang Cai Yu Wan Tang