Tomato Fish Ball Soup

Tomato Fish Ball Soup

1. Fresh fish and big tomatoes are ready; the tomatoes are rosy in color, and the juice is elastic to the touch. The fish I use is wujiang fish, which is tender and has no bones. In addition to hot pot, it is especially suitable for making fish balls; other thorns can also be used. Thick and tender fish;

2. Remove the skin from the fish, and cut into 2 cm pieces of fish;

3. Cut the tomatoes into pieces of about 2 cm. The skin can be removed or not. If the skin is peeled, you can first cut a cross knife on the top, and then boil it in a pot of boiling water for 30 seconds. The skin can be easily peeled off;

4. Cut fresh ginger into thin shreds, shred green onions, put them in a bowl, pour about 50 grams of cold water to soak, only take about 20 grams when using; an egg white, salt, white pepper;

5. There are a lot of fish meat, which is divided into two parts and put into the cooking machine to be pureed separately; the first time the mud is poured out, and then the other half of the fish is put in, and the salt and white pepper are beaten at the same time;

6. Pour the first beaten fish paste back into the cooking cup, put the egg white and about 20 grams of green onion and ginger water into the cooking cup, start the 2nd gear, so that the liquid and the fish paste are fully mixed evenly;

7. The egg white weighs about 45 grams, and 20 grams of green onion and ginger water are added together. The water content of the fish paste is relatively large. There are two treatment methods. One is to reduce the use of egg white, so that the fish paste can be naturally strengthened after being stirred and beaten; Add 30 grams of corn starch to increase the viscosity of fish paste;

8. Pour a little oil in a saucepan, stir-fry the tomatoes to make a thick soup, pour some hot water and bring to a boil;

9. Take an appropriate amount of fish paste, dip your hands in cold water, pour the fish paste between your hands, pour it into round fish balls;

10. After the tomato soup is boiled, turn to low heat and keep it slightly boiling. Put all the fish balls in the tomato soup and turn to medium heat until all the fish balls float on the water. Sprinkle appropriate amount of salt and chopped green onions, and remove from the heat. .

11. Tomato fish ball soup, light, appetizing, low fat and appetite!

Tips:

1. Don't drink tomato fish balls cold. Drink it when it is warm. The fish balls are also tender and slightly sweet. This sweetness comes from the fish itself;
2. The water absorption capacity of fish meat is poor, and because the size of the egg white is different, do not put it in cold water first, and decide whether to put it according to the state of the fish mud. If the fish paste is too thin, you can add some starch to make the fish tender, so that the fish balls will not disperse in the pot;
3. If you want fish balls to taste more fragrant, you can put a little fat pork in an appropriate amount to make the fish whiter and more fragrant; but if you take into account less fat, you don't need to put it.