food recipes

Ear Mushroom Soup Fish

MATERIALS:
Fish balls:
250 grams of fish fillet
2 spring onion puree
50 grams of corn starch
1 egg white
1 teaspoon salt
1/2 teaspoon pepper
2 tsp sugar
Gravy:
1.5 liters of water
50 ml soy sauce
1 tablespoon cooking oil
100 grams of chopped shrimp
2 cloves garlic crushed with 1 teaspoon pepper and 1 teaspoon salt granules
2 cm ginger crushed
50 grams glass noodles soaked in warm water until soft then drain
50 grams of oyster mushrooms soaked in water until fluffy and soft, then drain
2 carrots, cut according to taste
50 grams of tuberose
12 boiled quail eggs and fry until cooked
Topping: fried onions, sliced ​​celery and sliced ​​green onion
Soy: cooking, puree and add 50 ml soy sauce

HOW TO MAKE:
1 ball of fish: mackerel fish puree,
mixed with red onion,
corn starch, egg whites, salt,
pepper and sugar. Ripe
water and boiled dough that has been
balls formed until
float and lift.
2 Heat oil and saute the onion
until smooth and white shrimp
fragrant. Add water and
add the ginger. After boiling
enter the soy sauce, carrots,
mushrooms, fish balls and tuberose.
Cook briefly, remove from heat.
3 Prepare a bowl and fill
with glass noodles, quail eggs and gravy
with the filling. Sprinkle onion
fried, sliced ​​celery and leaves
onions. Serve warm with
soy sauce.
To: 6 people