Delicious, soft and tender -- radish and fish ball soup(xian xiang ruan nen dang bu zhu luo bo yu wan tang )

Delicious, soft and tender -- radish and fish ball soup

Introduction:

"I'm very happy to be promoted to the 2011 finals where everyone is a gourmet, which is inseparable from the strong support of judges, teachers and friends. Thank you for your support and affirmation. I will continue to refuel and offer you more and better dishes in the finals where experts are like clouds. The ingredients of this year's competition are really sweet. After the theme game beef and mutton are nourishing, the radish and cabbage in the final will adjust our intestines and stomach. OK, today we will stew a pot of radish and fish ball soup with radish, the main ingredient of "little ginseng". The radish is dug into small balls and boiled until it is soft and transparent. The entrance is soft and soaked with the delicious fish. It's very delicious. "

Production steps:

Step 1: wash grass carp and slice into large pieces.

Step 2: separate the fish meat, skin and bone, and carefully remove the bones.

Step 3: beat the fish into mashed fish with a blender.

Step 4: beat two slices of ginger, shallot and a little water into a paste with a blender, pour them into the fish paste, and mix them in one direction.

Step 5: add an appropriate amount of salt and continue to stir in the same direction.

Step 6: add egg white and continue to stir in the same direction.

Step 7: add another spoonful of starch and continue to stir in the same direction.

Step 8: white radish with a ball digger to dig out a small ball.

Step 9: add proper amount of oil into the frying pan and ginger slices.

Step 10: add the fish bone and fry it slightly.

Step 2: cover the fish bone with 3cm water until it is slightly yellow.

Step 12: after boiling, pour in the turnip balls, maintain the high heat for 3 minutes, and then simmer over medium low heat.

Step 13: stew until the turnip is transparent and cooked, dig the fish paste into the soup with a spoon and cook it.

Step 14: add salt according to taste.

Step 15: sprinkle a little scallion before leaving the pot.

Materials required:

Grass carp: a piece

Radish: 2 / 3

Egg white: 1

Starch: 1 tablespoon

Shallot: Three

Ginger: five pieces

Salt: a little

Oil: a little

Note: 1, fish to choose less thorn species, the process of picking thorns to be particularly careful. 2. It's very convenient to beat fish puree with a blender. It's the same if you don't chop it directly with a knife. 3. The radish can be cut into any shape without a ball digger, and the taste is the same. 4. Don't throw away the leftover ingredients after digging radish. Don't waste them when making steamed buns and cutting dumplings into stuffing.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Xian Xiang Ruan Nen Dang Bu Zhu Luo Bo Yu Wan Tang