Cui Tong Fishball
1.
Buy fresh big head fish at the market and let the seller handle it directly and stir it into a fish filling. When it comes back, you need to pour it in with clear water several times and stir it into a puree.
2.
Pick chrysanthemum chrysanthemum, wash, drain and set aside
3.
Finely chop green onion and ginger
4.
Add black pepper, green onions, and ginger to the fish paste and stir evenly
5.
Chrysanthemum chrysanthemum cut into minced dumplings
6.
Pour chrysanthemum and fish puree into corn oil and sesame oil and mix well
7.
Season with salt and monosodium glutamate (salt and monosodium glutamate must be put later because adding salt and stirring will make it more viscous
8.
Beat in an egg and mix well
9.
Put in dry starch
10.
Stir the dried starch thoroughly to make the fish filling sticky and elastic
11.
Pour the right amount of water into the pot to be cool. Put the fishballs in the cold water and wait for the fishballs to be placed. The water is almost boiling.
12.
Boil for about three minutes, add salt and monosodium glutamate to make it fresh
13.
Put the tender fishballs into the container
14.
The fishballs have Q bombs in the mouth and the fragrance of chrysanthemum chrysanthemum
15.
The nutritional value of fishballs is super high and rich in protein
16.
Very suitable for the elderly and children to enjoy
17.
It's also a must-have delicious for banquets
Tips:
Fish meat is rich in nutrition and has the functions of nourishing and strengthening the stomach, promoting hydration and reducing swelling, clearing heat and detoxification, and stopping coughing and lowering the air; fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial to prevent high blood pressure. Cardiovascular diseases such as myocardial infarction.