Mushroom fish balls
Anhui has many mountains and waters, and is rich in rare aquatic products. I can't buy fresh river fish here, so I can only use longli fillets for fish balls. Since the last time I made fish balls, my family likes it very much. Coupled with the current plasticizer incident, I don't dare to buy fish balls from outside to eat. Making it yourself is healthier and more practical. After many trials and improvements, the fish balls I make are now Q and elastic.
Recipe Recommendations
- Longli Fish Fillet 2 tablets
- small mushroom of 5
- corn oil 1 tablespoon
- cooking wine 1 teaspoon
- cornstarch 1 tablespoon
- light
- quick-boiled
- three-quarters of an hour
- ordinary
Steps for Mushroom fish balls
1
Thaw longli fish fillets, wash them, and squeeze dry.
2
Cut the fish into small pieces, add 1/2 teaspoon of salt and chop until it is glued.
3
Put the fish paste into a large bowl, add the oil, sugar, cooking wine, and white flour, stir vigorously in the direction, and then beat with your hands until it is elastic.
4
Soak mushrooms in water to soften, wash, and chop.
5
Put the shredded mushrooms into the fish paste.
6
Stir evenly in the direction.
7
Use a large and small spoon to make the fish paste into meatballs.
8
Put water in the pan and bring to a boil, add 1/2 teaspoon of salt, and add the fish balls.
9
Cook for about 5 minutes until the fish balls are all floating.
10
The fish balls are delicious, and the Q makes your teeth spring.Mushroom fish balls Make Tips
1. When chopping fish paste, add salt and chop it will make it easier to glue. 2. Add salt to the water used to cook meatballs, and the water becomes salty, which can keep the taste of the meatballs from being completely released into the water.