Star fish ball soup

Method of Xingyu pill soup:

Raw materials for making star fish ball soup:

There are 600 grams of pure eel meat, 10 grams of sesame oil, 30 grams of fresh shrimp, 10 grams of refined salt, 60 grams of dry starch, 800 grams of broth, 60 grams of pork, 2 grams of pepper, 5 grams of monosodium glutamate and 5 grams of mustard

The processing steps of Xingyu pill soup are as follows:

1. Kill the eel, scrape the fish down with a sharp knife, put it into a basin, add 500 grams of water and 4 grams of refined salt into the fish down in five times, and stir the fish in one direction by hand every time. Add starch and mix well until the fish down is kneaded into a small ball and can float in the water.

2. Wash the shrimps and make mud, chop the pork into minced meat, put them in a bowl, add 2G of refined salt and 1.5g of monosodium glutamate, mix them well, and divide them into 1cm balls.

3. Put the frying pan on the middle fire, fill it with clean water, hold the fish down with your left hand and spread it in your palm, pick up a stuffing center with your right hand, then pinch it with your thumb and index finger, wrap the stuffing center with the fish down, press out the fish balls with the fish down from the fingers, and spoon them into the pan to make fish balls floating on the water. Change the pot to the pot

Star fish ball soup

Refined salt 10 grams of dry starch 60 grams of soup 800 grams of pork 60 grams of pepper 2 grams of MSG 5 g

brief introduction

Food type: fish

Taste: salty and fresh

Cooking type: soup

Material Science

Pure eel meat 600 grams of sesame oil 10 grams of fresh shrimp 30 g

Mustard 5 g

Production method

1. Kill the eel, scrape the fish down with a sharp knife, put it into a basin, add 500 grams of water and 4 grams of refined salt into the fish down in five times, and stir the fish in one direction by hand every time. Add starch and mix well until the fish down is kneaded into a small ball and can float in the water.

2. Wash the shrimps and make mud, chop the pork into minced meat, put them in a bowl, add 2G of refined salt and 1.5g of monosodium glutamate, mix them well, and divide them into 1cm balls.

3. Put the frying pan on the middle fire, fill it with clean water, hold the fish down with your left hand and spread it in your palm, pick up a stuffing center with your right hand, then pinch it with your thumb and index finger, wrap the stuffing center with the fish down, press out the fish balls from the fingers, and spoon them into the pan to make them floating on the water. Change the pot to high heat and bring to a boil.

4. separate the pot, set up a strong fire, pour into the soup, add MSG, salt to boil, drain the foam, pour into the soup bowl, sprinkle with a little celery, pepper and sesame oil.

matters needing attention

1. The fish for making fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of fish and the fiber of fish meat.

2. Master the proportion of fish, salt and water. If the salt and water are too little, the velvet is not sticky, and the soup is easy to be turbid. On the contrary, the fish balls are easy to harden, and the bottom can not float.

3. Stir the fish balls with dry starch to make them tough and elastic. If you stir them with water starch, they will be soft, smooth and tender.

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