Colorful fish balls
Overview
The freshly made fish balls are always particularly tender and refreshing, with refreshing soup and simple fish balls. The taste is not that rich, but it has a lively feeling. Adding a little color as a bright color adds a lot of points,
Tags
Ingredients
Steps
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Squeeze carrots, purple cabbage and spinach into orange, purple and green juice respectively,
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One piece of fish belly, (any fish with few spines will do, the more common one is grass carp)
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Gently chop the fish body, then scrape off the minced fish, repeat this action until all the fish meat is reduced to minced fish,
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Chopped fish paste,
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Put the fish paste into a slightly larger bowl, prepare water and starch,
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Slowly pour the water into the fish paste three times, not once, stir evenly and then add the next time,
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Fish paste after adding water,
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Add the starch and stir evenly,
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Add salt and stir evenly,
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The prepared fish paste is like this, divide it into four parts, add nothing to one part, and add the remaining three parts to the vegetable juice that you squeezed before. (Put the fish paste in and let it pass through the color, then pour out the excess juice, otherwise it will be difficult to shape if there is too much water)
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Boil the water, shape the fish paste into meatballs, and put them into the pot. (The fishballs that are successfully cooked will stick to the pot, rather than sinking to the bottom of the pot.) After rolling the fishballs twice, you must quickly pick them up, otherwise they will be deformed and aged, and will not be so tender.
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Purple cabbage will turn blue when it encounters alkali, so don't be surprised where the blue color comes from, white, pink, green and blue. Isn't it so cute? In the end, you only need to add stock and a few drops of sesame oil, and it tastes great.
