I am very happy to advance to the 2011 finals where Everyone is a Gourmet. This is inseparable from the strong support of the judges, teachers and friends. Thank you for your support and affirmation. I will continue to cheer for you in the finals where there are many masters and dedicate it to everyone. More and better dishes.
The ingredients for this year's competition are really considerate. After the beef and mutton in the theme competition were nourished, the final radish cabbage came to adjust and rest our intestines. Okay, today we will use radish, the main material known as "little ginseng", to stew a pot of radish fish balls. In soup, the radish is dug into small balls and boiled until soft and transparent. It is soft and soaked in the delicious fish. It is very delicious.
Radish fish ball soup
By ElijahJacobs
Recipe Recommendations
- grass carp a piece
- radish 2/3
- egg white one
- starch 1 tablespoon
- shallots three
- Jiang five-piece
- salt a little
- oil a little
Steps for Radish fish ball soup
1
Wash the grass carp and slice them into large pieces.
2
Then separate the fish meat, fish skin, and fish bones separately, and carefully remove the fish bones.
3
Use a blender to beat the fish meat into a meat paste.
4
Whisk two slices of ginger and shallot with a little water into a paste with a blender, pour into the fish meat paste and stir evenly in one direction.
5
Add appropriate amount of salt and continue to stir in the same direction.
6
Add egg whites and continue to stir in the same direction.
7
Add another spoonful of starch and continue to stir in the same direction.
8
The white radish uses a ball cutter to dig out small balls.
9
Pour appropriate amount of oil into a wok and add ginger slices.
10
Then add the fish bones and fry them slightly.
11
When frying until both sides are slightly yellow, add 3CM boiling water that has covered the fish bones.
12
After boiling, pour in the radish balls, maintain high heat for 3 minutes, and then simmer over medium to medium heat.
13
After stewing until the radish is transparent and cooked, dig the fish paste into the soup with a spoon and cook it.
14
Add appropriate amount of salt to taste.
15
Sprinkle a little chopped green onion before serving the pan.Radish fish ball soup Make Tips
1. Fish should be selected with fewer thorns, and the process of picking thorns should be particularly careful. 2. It is easy to beat the fish paste with a blender. If you are not chopped directly with a knife, it will be the same. 3. If you don't have a ball digger, you can cut the radish into any shape, and the taste will be the same. 4. Don't throw away the corner ingredients after digging up the radish. Make steamed buns and chop the dumplings into stuffing. Don't waste it.