There's nothing fresh like clam, shepherd's purse and fish ball soup(xian de mei de bi ha li qi cai yu wan tang )

There's nothing fresh like clam, shepherd's purse and fish ball soup

Introduction:

"In spring, wild vegetables are fragrant, and shepherd's purse, clam and fish are mixed together. The fresh ones are not better than clam, shepherd's purse and fish ball soup."

Production steps:

Step 1: a fresh carp, I let the fish line directly wash the processed fish

Step 2: for the clams purchased in the market, which spit out the sediment, washed and scalded shepherd's purse and a small piece of steamed bread, the general way to buy clams in Qingdao market is to let the stand pick them one by one with tweezers to ensure that there are no mud clams

Step 3: mince the fish or mash it with a cooking machine

Step 4: cut shepherd's purse into foam

Step 5: add an egg white to the meat

Step 6: add a little cooking oil, cooking wine, salt and a certain amount of cold water to the fish down, stir evenly, sift in 1 teaspoon of starch, and stir in one direction until it becomes thick

Step 7: add shepherd's purse foam and stir

Step 8: add the crushed steamed bread, stir in one direction, add the steamed bread balls, and taste soft

Step 9: prepare a half bowl of cold water

Step 10: grab the stuffing with disposable gloves and squeeze it out of hukou. Dig the balls one by one with a small spoon soaked in cold water and put them into the pot. If you don't dig any balls, soak them in the water, so that the stuffing won't stick to the spoon

Step 11: put half a pot of cold water in the pot, open the fire, open the stove and put the balls in. Don't put the balls in the boiling water pot, then the balls will be scattered

Step 12: after putting the ball on the back cover and boiling for 5 minutes, all the balls will float and expand

Step 13: directly into the clean clams, clams must ensure that all are alive

Step 14: the clam opens its mouth and the milk white is ready

Step 15: serve directly, fresh

Materials required:

Fresh carp meat: 200g

Clam: 500g

Shepherd's purse: 150g

Salt: right amount

Cooking wine: moderate

Note: 1, stuffing with a little steamed bread, meatballs made soft 2, clams to spit out the sand of the live clams, go home to wash the sand on the shell 3, gout patients eat with caution

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: Original

Chinese PinYin : Xian De Mei De Bi Ha Li Qi Cai Yu Wan Tang