Coriander fish ball soup

Grass carp is the top grade among freshwater fish. In addition to being rich in protein and fat, it also contains nucleic acid and zinc, which has the effect of enhancing physical fitness and delaying aging. For people with thin bodies and poor appetite, grass carp meat is tender but not greasy, and can appetizing and nourishing.

Coriander is a common aromatic appetizer on the table. It is often used for seasoning. It is washed, chopped, and sprinkled on vegetables or soup. It is both beautiful and can enhance the aroma of vegetables and soup. Coriander can be stir-fried, cold, and used as stuffing for dumplings and steamed buns. In terms of medicinal use, coriander has a pungent taste and warm nature. It has the effects of digestion, purging qi, dispelling rash, awakening the spleen and regulating the middle, and accompanying yang to promote entertainment. It can be used to treat cold pain in the stomach, indigestion, measles, influenza, hemorrhoids, swelling pain and pain, etc. Coriander can cure colds, has diuretic and other functions, and can also promote blood circulation. Eating coriander can relieve headaches caused by fever, and also has good effects of diuretic and lowering blood sugar.

[Coriander Fish Ball] is a light and sweet dish made from minced grass carp and minced coriander. It is suitable for people with weak bodies, indigestion, and occasional cold and loss of appetite.

Recipe Recommendations

grass carp 500 grams
coriander appropriate amount
mushroom appropriate amount
eggs appropriate amount
refined salt appropriate amount
ginger appropriate amount
pepper appropriate amount
starch appropriate amount

light
cook
an hour
ordinary

Steps for Coriander fish ball soup

Clean fresh grass carp after killing, and use a blade to remove the fish meat.

Spread the fish and skin face down on the cutting board, and use a kitchen knife at a 45-degree angle to scrape off the minced fish evenly from the fish tail to the fish head.

Carefully check the scraped fish meat for fish bones, and then place it in a small basin.

Add a little refined salt. Add refined salt mainly to make the minced fish easier to stir.

Pour in a 1/4 small bowl of clear water, use chopsticks to stir vigorously in one direction until the minced fish is pressed into a mastic shape.

Beat half of the egg white into the fish paste, a little dry starch, and stir well vigorously.

Cut the cleaned coriander into pieces with a knife.

Pour the minced coriander into the fish paste and stir well for 10 minutes.

Add clear water to the pot and ignite the stove. When the water appears to bubble, use a small spoon to make fish balls into fish balls and slowly put them into the water.

Bring to the boil over high heat and wait for the fish balls to float.

Remove the fish balls and place them in a small basin filled with clear water for later use.

Wash mushrooms carefully and set aside.

Remove another oil pan and add ginger slices to stir-fry until fragrant.

Pour in the prepared mushrooms, add a little refined salt, and stir-fry until the mushrooms are soft.

Pour water into the pan as needed.

Pour in the fish balls after boiling water, bring to a boil over high heat, sprinkle with pepper and serve out of the pan. Pour the fish ball soup into a bowl and sprinkle with shredded egg cakes.