Cheese juice and fish balls

By VicentaLakin

Cheese juice and fish balls
Cheesefish balls, colorful and sweet. That's what I did when I made sour soup fish

Recipe Recommendations

  • fish meat filling 550g
  • egg white one
  • corn starch 3 scoops
  • ketchup 2 tablespoons
  • garlic 4-merous

Steps for Cheese juice and fish balls

  • 1
    Fish meat (for more details in the recipe: sour soup fish) with appropriate salt, 1 eggnog, 3 spoons of corn starch, fully modulated
  • 2
    The little pot is 60% hot, and the pedals are squeezed out and thrown into the oil with a spoon
  • 3
    If you blow fishballs up, you'll be able to get it out
  • 4
    After the first blow, a little cool
  • 5
    It's 80% hot, about two minutes to rebuff, and the top colour is enough to get back up. It's easier when it explodes
  • 6
    A little bit of oil
  • 7
    It's a good smell of garlic
  • 8
    Turn the fire, pour the ketchup, and boil it to a thick bubble. Aligning acid sweetness and density with sugar and water starch as required
  • 9
    Bring in the fried fishballs, and the sauce package will be even
  • 10
    Completed Chart

    • Cheese juice and fish balls Make Tips

    1. More fuel-saving with small frying. The fish pate of the fried balls needs to be slightly salty, so it's only right in the adhesive juice and later。

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