Zipper radish, muzzy earballs
By VicentaLakin
Recipe Recommendations
- Spanish mackerel
- onion ginger water 50g
- egg white 23g
- white pepper 0.5g
- salt 4g
- fungus 13g
- carrot 13g
- starch 15g
- salty and fresh
- quick-boiled
- half an hour
- simple
Steps for Zipper radish, muzzy earballs
1
five g onions and five g of ginger are shredded, and 70 g of water is used to stir up and filter out 50 g of ginger。
2
The catfish go to the insides, separate from the middle and end. Scratch the fish with a spoon and watch out for the red in the middle。
3
the total amount of fish scraped out was 437 grams, divided on average into two, 218 g each. add 4g salt, 0.5g white pepper powder, 23g egg fluid (only protein) to 218g fish meat, evenly mixed with a mixer。
4
in two to three rounds, 50 g of onion onions were thrown into the fish, with a cuisine bar, torn into the fish。
5
add 15 g corn starch evenly and clockwise mixed fish mud for three to five minutes。
6
add 13 g carrots and 13 g wood, evenly mixed。
7
Squeeze smooth balls out of the mouth of the tiger in the left hand, squeezing them in the water with a spoon in the left hand and putting them in the hot pot。
8
The water boiled until the balls floated for one or two minutes, and it was extracted。