Matsutake Fishball Soup
1.
Let's make a fishball first. I bought the European flounder a while ago. The store said it was delicious, but I didn't eat it well. The fish meat is like noodles. It might be more suitable for toothless babies and the elderly. The advantage is that the fish skin is easy to peel off, the fish bones are very regular, and there are no bones in the fish meat. It should be much more convenient to make fishballs than grass carp. That's it. In order to get rid of the fishy, prepare a small bowl of ginger and spring onion water.
2.
Dried matsutake is soaked in water, so the color of the soup is really beautiful!
3.
Take out the pure fish meat and fish roe, weigh it, 230 grams. Use the back of a knife to chop into velvet and remove the fascia. Add 5-10 grams of corn starch, 2 grams of salt, ginger and spring onion water to filter to remove residue, add little by little to the fish, stirring in one direction each time. Stirring feels a little vigorous, and it feels like a ball, so grab it and beat it. The more beats, the more elastic the fishballs. I added about 50ml of ginger onion water. Because this fish is a deep-sea fish, it is quite fishy, so I deliberately grind some ginger into the fish.
4.
Boil a pot of boiling water, turn off the heat when the water boils, squeeze the fish into small balls, and gently place them in the water. The fishballs are solidified, and then slowly boil for a few minutes on low heat. The original soup is then put into a container and can be stored for two to three days.
5.
Bone-in chicken, or chicken racks can be used to cook chicken soup. I wanted to buy a chicken rack, but it didn't look very fresh, so I bought some chicken wing roots. Put a little chicken and ginger slices into a pot of cold water and start to cook the soup.
6.
After the soup is boiling, turn to low heat and cook for 1 hour. Add the matsutake and soaked matsutake soup and cook on low heat for 25 minutes.
7.
Finally, put the fishballs, as long as the fishballs, don't cook the fishball soup. When the Matsutake is an excellent soup, even the ginger is not put as much as possible, just to highlight the deliciousness of the matsutake itself. Chicken soup is for it, fish soup is...
8.
Cook the fishballs for a few minutes until they are hot inside and out. Add salt to taste and add a little green cabbage heart.
9.
Quickly serve out a bowl and taste it, it really is not ordinary chicken soup! The fragrance of matsutake is as silky as a thread~~~~ I can’t describe it anymore, it tastes good anyway. The matsutake that has been boiled in the soup tastes very fresh. The unique taste of the fungus really goes well with the chicken soup, and the light fish and shrimp can also be eaten with it.
10.
The fishballs made in this amount can't be used up, anyway, you can eat them separately. You can control how many fishballs you put in the soup.
