How to make mushroom tomato fish ball soup

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  [12]3] 2

  Egg white is separated from egg yolk.

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  3

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

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  4

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

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  5

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

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  6

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

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  7

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

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  8

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

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  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).

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  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.
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  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

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  12

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

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  13

  After the water is boiled, add tomato and mushrooms.

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  14

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

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  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
  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;