How to make mushroom tomato fish ball soup

蘑菇番茄鱼丸汤的做法

1张图片

“老一辈的湖北人都沿袭着这样的传统,过年的时候,有两道菜是一定要做的,一个It is meatballs and one is a fish ball. In Hubei, the meatballs are called \”Yuanzi\” or \”Yuanzi\”, and the fish balls are called \”fish Yuan\” or \”fish ginseng\”. In the evening, the children in the family were watching TV or setting off firecrackers, and the women in the family were chopping or fishing. After the chopping, the men at home were on the stage, and they lifted their sleeves and raised their arms to fight hard. At that time, There are no modern tools such as mixer, making fish balls or meatballs, all from manpower. At that time, there were more than ten or twenty people who had a group dinner together on New Year’s Eve. After eating, let each family take some back, so the workload of chopping and beating can be visible! In the impression, when making fish balls and meatballs in the evening of the 30th night, they are filled with large baths in a bath. My dad went to battle barely, although she was sweating, but her face was full of happy smiles, because the New Year and reunion, after a year of hard work, and a year after one year, everyone and Meimei sat down with Meimei. Together, eating a rich dinner is the best reward for yourself and your family.
Such a sweaty, noisy, and laughing New Year’s Eve dinner, I wonder if it still exists in your memory? \”[[[[[[[[[[ 123]

ingredients details

Main ingredients

Grass carp

    One

  • Protein
  • 3

  • Macated lard
  • 150 grams

  • A moderate amount
  • Chicken essence A moderate amount
  • White pepper A moderate amount
  • Ginger Affairs
  • Affairs
  • ]

  • cooking wine A moderate amount
  • Clear water A moderate amount
  • Salted fresh flavor

Cooking process

One hour consumption

    Ordinary difficulty

  • The practice of mushroom tomato fish ball soup
  • [ 123]
1

Wash the grass carp and kill, take fish and fish head (fish helmet and fish bone dishes, can be marinated, can be marinated After making smoke), cut the fish into small pieces for later use.

  • 蘑菇番茄鱼丸汤的做法步骤:1
    [12]3] 2

    Egg white is separated from egg yolk.

  • 蘑菇番茄鱼丸汤的做法步骤:2
    3

    The shallots are white and the ginger is cut into small pieces.

  • 蘑菇番茄鱼丸汤的做法步骤:3
    4

    Put fish, protein, ginger, and white white into the cooking machine.

  • 蘑菇番茄鱼丸汤的做法步骤:4
    5

    Cover with the lid and stir. Stir again to ensure that every piece of fish can be crushed.

  • 蘑菇番茄鱼丸汤的做法步骤:5
    6

    Stir into uniform fish puree, if the amount of fish meat is more, stir in three to four times into should.

  • 蘑菇番茄鱼丸汤的做法步骤:6
    7

    Pour the stirred fish into a large pot for later use.

  • 蘑菇番茄鱼丸汤的做法步骤:7
    8

    Add raw powder, lard, appropriate amount of salt, chicken essence, white pepper, water and cooking wine.

  • 蘑菇番茄鱼丸汤的做法步骤:8
    9

    Use an electric eggbeater to beat and stir up (please ignore the head of the dough in my photo, the facts prove that the facts prove that The fishing mud can still be able to fight with the head of the egg, but later I forgot to take a picture of the head).

  • 蘑菇番茄鱼丸汤的做法步骤:9

    10

    Pour the appropriate amount of oil in the fry Fry on the first two sides, don’t have to fry for a long time, as long as you fry until the skin is just raised.

  • 蘑菇番茄鱼丸汤的做法步骤:10

    11

    将鱼头置于大汤煲中,下入姜片,注入大半锅清水,大火煮沸Essence

  • 蘑菇番茄鱼丸汤的做法步骤:11

    12

    In the process of boiling, wash the tomatoes and mushrooms, cut the tomatoes, and tear the mushrooms into small strips.

  • 蘑菇番茄鱼丸汤的做法步骤:12

    13

    After the water is boiled, add tomato and mushrooms.

  • 蘑菇番茄鱼丸汤的做法步骤:13

    14

    Squeeze the beating fish mud with a tiger mouth out of the ball and put it into the soup.

  • 蘑菇番茄鱼丸汤的做法步骤:14

    15

    After the fire is boiled again, turn to low heat, add an appropriate amount of salt, cover and simmer for 20-25 minutes When cookingAdd chicken essence and pepper to season.

  • Tips
    蘑菇番茄鱼丸汤的做法步骤:15 The secret of the fresh and beautiful mellow of fish ball soup:

    1. Add the fish head to cook together to make a pot of color like milk like milk The thick soup;

    2. The fish head must be fried first, so that the cooked soup will not be fishy, \u200b\u200bless floating, and soup color will be milky; , Early salt will grow old, the soup taste is not sweet;

    4. Add an appropriate amount of lard to the fish, the taste of fish balls will be more tender. Generally, the ratio of lard to fish is 1: 5;

    5. The ratio of raw powder to fish is 1:10;

    6. The moisture components (egg white, cooking wine, water, etc.) added to the fish should not exceed 1/5 of the total amount of fish; With the low speed of the electric egg beater (of course, there is a better kitchen machine), when it feels that it can’t be moved, you can add a small amount of water before adding it, so the ingredients of the water in the fish should not be added at a time;

  • 8. To what extent is the fish mud be tapping? It’s very simple. I feel that the egg head is very hard. When I can’t move, I prepare a pot of cold water, squeeze a ball, try to put it in the water. After or disperse, then continue to beat. The fish mud must be beaten and the taste will be Q bombs, so this is a kung fu, can’t be anxious, slowly fight, you have to be patient;

9. Fish soup Add tomatoes and mushrooms in it, you can remove fishy and enrich the taste of fish soup;

10. If you are afraid of fish soup, you can add a small amount of cooking wine or white vinegar when you cook it. The fishy smell of fish soup will be removed a lot.

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