Red trout balls

Method of red trout balls:

Raw materials for making red trout balls:

1 piece of red trout (about 1000g), 1 piece of Shuifa mushroom, 5g scallion, 15g cooking wine, 5g scallion powder, 5g refined salt, 5g ginger powder, 2.5G monosodium glutamate and 10g sesame oil.

Steps for making red trout balls:

1. Remove the scales and gills of the fish, cut open the abdomen to remove the internal organs, wash them, slice them from the tail along the back spine with a flat knife, take two pieces of fish, peel off the skin with a knife, peel off the red tendons, and take 350 grams of trout meat.

2. Cut the fish into 2 mm thick slices, wash it with clean water, put it on the chopping board, chop it into mung bean pieces with double knife row; then put it into a porcelain basin, add 300 ml water and salt, and stir it in the same direction until the fish is sticky and bubbles, that is, mashed poplar fish, put it in a cool place to make it swell.

3. Add cooking wine, sesame oil, ginger powder and monosodium glutamate to the expanded minced fish, and stir well.

4. Put half a pot of water into the frying pan, grasp the minced fish by hand, gently knead them into fish balls, and put them into the pan to cook.

5. Take 5 small porcelain bowls, put salt and monosodium glutamate, put fish balls and soup into each small bowl, sprinkle with water

The characteristics of red trout balls are as follows

The fish balls are loose, delicious, and the soup is clear.

Red trout balls

Red trout ball is a delicious food. The main ingredients are red trout, etc., the auxiliary ingredients are Shuifa mushroom, etc., and the seasonings are cooking wine, green onion powder, ginger powder, etc. The fish balls are loose, delicious, and the soup is clear.

Ingredients needed

1 piece of red trout (about 1000g), 1 piece of Shuifa mushroom, 5g scallion, 15g cooking wine, 5g scallion powder, 5g refined salt, 5g ginger powder, 2.5G monosodium glutamate and 10g sesame oil.

Production method

1. Remove the scales and gills of the fish, cut the abdomen to remove the internal organs, wash them, slice the fish from the tail along the back spine with a flat knife, remove the skin with a knife, peel off the red tendons, and take 350 grams of trout meat. 2. Cut the fish into 2 mm thick slices, wash it with clean water, put it on the chopping board, chop it into mung bean pieces with double knife row, then put it into a porcelain basin, add 300 ml water and salt, and stir it in the same direction until the fish is sticky and bubbles, that is, mashed poplar fish, put it in a cool place to make it swell. 3. Add cooking wine, sesame oil, ginger powder and monosodium glutamate to the puffed minced fish and stir well. 5. Put half a pot of water into the frying pan, grasp the minced fish with your hands, gently knead them into fish balls, and put them into the pan to cook. 6. Take five small ceramic bowls, add salt and monosodium glutamate, put the fish balls and soup into each small bowl, sprinkle with mushroom powder and scallion section, and serve

What to eat

1. Fish is rich in nutrition, which can nourish and strengthen the stomach, promote diuresis and detumescence, dredge milk, clear away heat and toxin, stop cough and lower Qi;

2. Fish is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction;

3. Fish is rich in vitamin A, iron, calcium, phosphorus, and so on. Eating fish often has the functions of nourishing liver and blood, nourishing skin and hair.

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