Homemade fishballs
By VicentaLakin
Fishballs are fragrance, not greasy, but they are difficult to operate, they are too dry and inelastic, they are too rare to form (which can easily be dispersed), and they can only be fully formed if they are concocted。
Recipe Recommendations
- salty and fresh
- quick-boiled
- half an hour
- senior
Steps for Homemade fishballs
1
Fish is good, eggs are good only for eggnog and starch。
2
Wash the fish meat clean the strip。
3
Cut the fish bars。
4
Cut the ginger to the end。
5
They are also being fed with fish bars, wine, salt, a little water, two egg cleans, edible oil, ginger paste, white pepper powder and made into fish mud。
6
The cuisine machine turned into fish mud。
7
I'll get the good fish mud out。
8
Put a proper amount of starch in a single direction。
9
Fish mud ready。
10
The pot warms the water (not too hot)。
11
The left hand rounded the hand of the fish mud from the mouth of the tiger and the right hand took the fishballs out of the pot with a spoon。
12
Carpets of red pepper, carrot leaves (no fragrance at home) will be used as a dot。
13
The fishballs will be slowly ripened into carrot leaves and red peppers。
14
Fishballs are as white as jade, fine and smelly。Homemade fishballs Make Tips
Fishballs are too dense, too rare to form (dispersible) and moderately good。