How to make fish yuan, how to make fish yuanzi?

First of all, buy the grass carp and kill it for later use, flour, camelina, salt, fish and flour 1:1 and then put it in a blender and stir it evenly.

Ingredients: fish, starch.

1. Handle the fish well, wash it and set aside.

2. Scrape out the fish paste with a knife.

3. Put the scraped minced fish into this part of the bowl.

4. Plum leakage fish paste is added to the clear water many times.

5. Then add starch and stir.

6. Boil water in a pot until small bubbles appear.

7. Squeeze out the fish balls from the tiger's mouth, scrape them off with a spoon with your right hand and put them in the pot.

8. Boil the meatballs until they are formed.

9. Finished product drawing.

The main ingredient of the yuan fish meat: 750 grams of soft-shelled turtle Seasoning: 1 gram of monosodium glutamate, 10 grams of rice wine, 3 grams of salt, 5 grams of shallots, 5 grams of ginger, 3 grams of pepper, 15 grams of coriander Characteristics of stewed yuan fish:

The soup is clear, the meat is rotten, and the taste is mellow. Preparation of stewed yuan fish: 1

After the fresh turtle (soft-shelled turtle) is slaughtered, the internal organs are removed, the claws are chopped, the black skin is washed, and then chopped into 3 cm square pieces2Put the fish pieces into boiling water to remove the blood foam, and then rinse the cherry blossoms with boiling water and wash them againBeat the ginger cubes with a knife and set aside for 4

Put the casserole on the fire, add 1000ml of clear broth, ginger pieces, green onions, and fish pieces, boil the soup, skim off the foam, and simmer over low heat for 5When the soup is clear, the meat is rotten, and the flavor is strong, add refined salt, monosodium glutamate, and rice wine, put it into the soup bowl, and sprinkle it with washed coriander and pepper to become the key to making stewed yuan fish: 1

Yuan fish should be alive, dead poisonous, not edible 2When separating the shell from the meat, do not destroy the "skirt", and brush the film after scalding to avoid a fishy smell3When stewing the yuan fish, if the soup boils, the soup will be turbid, and the flavor characteristics of "stew" will be lost.

Health tips "Suixingju Diet Recipe" says: "Turtles, sweet, flat." Nourish the yin of the liver and kidneys, and clear the heat of deficiency and labor.

Produced in the lake, the back is black and shiny, and the weight is about a pound. "The meat of the fish is tender and fresh, rich in nutrition, moisturizing yin and dryness, and greatly replenishing vitality. Its skirt is rich in gelatin, which is the essence of the food phase of the soft-shelled turtle:

Soft-shelled turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit, mint, celery, duck eggs, plums, duck meat, mustard, chicken, yellow eel, and crab.

How to make Yumotoko:

Ingredients: fish, starch.

1. Handle the fish well, wash it and set aside.

2. Scrape out the fish paste with a knife.

3. Put the scraped minced fish into this part of the bowl.

4. Plum leakage fish paste is added to the clear water many times.

5. Then add starch and stir.

6. Boil water in a pot until small bubbles appear.

7. Squeeze out the fish balls from the tiger's mouth, scrape them off with a spoon with your right hand and put them in the pot.

8. Boil the meatballs until they are formed.

9. Finished product drawing.

How to make Yumotoko:

Ingredients: fish, starch.

1. Handle the fish well, wash it and set aside.

2. Scrape out the fish paste with a knife.

3. Put the scraped minced fish into this part of the bowl.

4. Plum leakage fish paste is added to the clear water many times.

5. Then add starch and stir.

6. Boil water in a pot until small bubbles appear.

7. Squeeze out the fish balls from the tiger's mouth, scrape them off with a spoon with your right hand and put them in the pot.

8. Boil the meatballs until they are formed.

9. Finished product drawing.

How to make Yumotoko:

Ingredients: fish, starch.

1. Handle the fish well, wash it and set aside.

2. Scrape out the fish paste with a knife.

3. Put the scraped minced fish into this part of the bowl.

4. Plum leakage fish paste is added to the clear water many times.

5. Then add starch and stir.

6. Boil water in a pot until small bubbles appear.

7. Squeeze out the fish balls from the tiger's mouth, scrape them off with a spoon with your right hand and put them in the pot.

8. Boil the meatballs until they are formed.

9. Finished product drawing.

Prepare 500 grams of fish, 3 eggs, 50 grams of wet starch, refined salt, ginger and onion juice, monosodium glutamate, and an appropriate amount of cooked lard.

1. Separate the egg whites and yolks of the eggs, and then only take the egg whites and beat them into foam and set aside.

2. After chopping the fish, let the fish become fish puree, add 40ml of water, as well as an appropriate amount of refined salt, ginger and shallot juice, and then stir well in the same direction.

3. When we feel that the fish paste is sticky, then we can choose to squeeze a ball into the cold water with our hands, if we find that the fish ball can float, then we should immediately add beaten egg whites and wet starch, monosodium glutamate and cooked lard to the fish paste. Then you can stir well in the same direction.

4. Squeeze the stirred fish paste into balls and put it in cold water, and wait until all the fish balls are wide and squeezed into the cherry blossoms, then you can cook on the fire. When the water is boiling, remove the foam, let the fish balls boil in the boiling water for 3 minutes, and the fish balls are only made.

1. The practice of stewed yuanyu: after the fresh and fresh yuanyu (soft-shelled turtle) is slaughtered, the internal organs are removed, the claws are chopped, the black skin is washed, and then chopped into 3 cm square pieces; Put the fish pieces into boiling water to remove the blood foam, and rinse with boiling water again; Pat the ginger cubes with a knife and set aside; Put the casserole on the fire, add 1000ml of clear soup, ginger pieces, green onions, and yuan fish pieces, boil the soup, skim off the foam, and simmer over low heat; When the soup is clear, the meat is rotten, and the flavor is strong, add refined salt, monosodium glutamate, and rice wine, put it into the soup bowl, and sprinkle it with washed coriander and pepper.

2. The key to making stewed yuan fish: the yuan fish should be fresh, dead poisonous, and inedible; When separating the shell from the meat, do not destroy the "skirt", and brush the film after scalding to avoid fishy smell; When stewing the raw fish, if the soup is boiling, the soup will be turbid and unclear, and the flavor characteristics of "clear stew" will be lost.

3. The characteristics of stewed yuan fish: clear soup, rotten meat, and mellow taste.

Ingredients for clear soup fish yuan: Ingredients: 500 grams of saury Ingredients: 30 grams of spinach heart;

Seasoning: 30 grams of Shao wine, 18 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of ginger slices, 25 grams of green onion knots, 750 grams of chicken consommé;

Preparation of clear soup fish yuan:

1) The saury scrapes the scales, removes the gills, cuts the abdomen and digs out the internal organs, and washes it. Cut off the head, use a knife to batch two pieces along both sides of the backbone, remove the backbone, put the skin down on the cutting board, dip the knife surface in water, gently scrape off the fish, remove the bones, take about 175 grams of net fish, and chop the fish into minced meat. Add 80 grams of green onion knots and ginger slices to soak into green onion and ginger juice for later use.

2) Put the minced fish into a bowl, add 16 grams of refined salt, 1 gram of monosodium glutamate, pour in green onion and ginger juice, add 300 grams of water, and whip evenly into a paste (called fish sappers).

3) Wash the wok and add 1000 grams of cold water, put the fish cubes into the size of ginkgo nuts by hand and put them into the pot, and slowly pour them over low heat after all are done, and remove the pot from the heat for later use.

4) In addition, use a wok to heat up, add 750 grams of chicken broth, 2 grams of refined salt to boil, use a colander to take out the fish elements and put them into the chicken soup pot, add spinach hearts, and then boil, pour them into a large soup bowl.