Fish cake soup
Ingredients: salt,mushrooms,lean meat,onion,peanut oil,fish cake
Recipe Recommendations
Steps for Fish cake soup
1
Prepare several live grass carp (according to your needs) and classify them.
2
Remove the meat from the fish back
3
Cut it into slices, place it in a blender (I use a cooking machine), beat it into a puree and serve.
4
Add eggs, corn flour, and salt (add 1 spoonful of corn flour, 2 eggs, and half a spoonful of salt for 250 grams of fish); stir well until a little fish paste is suspended in the water (just without touching the bottom surface). Stirring is very important because it directly affects the texture of the fish cake.
5
Take a bowl of cold water and a porcelain spoon. Grasp the fish paste with your hands in the shape of a fist. The fish paste protrudes from the index finger and thumb into a meatball shape. After dipping the porcelain spoon with water, dig out the protruding fish paste and put it into an oil pan (the oil is 7 minutes hot, medium heat)
6
As the fish paste transforms into a ball, it continues to roll, and deep-fry until it is light yellow. The light yellow fish cake to be fried changes from a spherical shape to a cake shape, and then put it into an oil pan and fry until golden brown. Pick up.
7
After frying the fish cake twice, the amount of soup contained will increase and the taste will be better. Re-frying the second time is also important.
8
You can also make fish balls from step 4. The technique is the same as frying fish cakes, except that the oil pan is replaced with a warm water pan. After the fish balls are boiled until they float on the water, pick them up.
9
Take appropriate amount of garlic leaves, garlic stems, shredded ginger, shredded pickled pepper, stir-fry the fish balls, and plate. The fish balls added with chili are delicious without losing the flavor of fish.
10
Take appropriate amount of mushrooms, lean meat, and green onions; use a frying pan to stir-fry mushrooms, then add water and fish cake; add lean meat after the water is boiled, and then add salt, edible oil, and chopped green onion. Serve. The temperature of the soup is enough to allow the lean meat to be fully cooked, making the meat more tender.
11
The soup made with bones + fish cakes + Chinese cabbage is also delicious.
12
Put the remaining fish cakes and fish balls in a fresh-keeping bag, place them in the refrigerator to freeze, and finish them within 2 months. (For health reasons, frozen food should not last for more than a month)