Ingredients:
Fish balls:
- 250 g of fish fillet, take the meat course
- 1 ½ tbsp cornflour
- salt
- 2 cloves garlic, minced
- ½ tablespoon cooking oil
- ½ l of water
Gravy:
- 100 g small shrimp, peeled
- 2-3 carrots, sliced ¼ cm thick
- 50 g of tuberose flowers, soak and then tie one by Saturday
- 5 pieces of ear mushrooms, soaked, sliced 1 cm
- ½ knuckle of ginger, crushed
- 1 stalk spring onion
- 1 teaspoon lemon juice / lemon
- salt
- pepper
- 1 tablespoon cooking oil
Mashed spices:
3 cloves garlic
2 red onions
How to make:
Fish balls:
- Once washed, finely pulverized fish.
- Saute garlic, mix the fish that have been refined. Add the salt.
- Enter any fish balls are made of dots longan into boiling water that has been salted. Cook until fish balls float. Lift and set aside. Do it until the dough is finished.
Gravy:
- Saute the onions. Enter the sauteed garlic, shrimp, and ginger into boiled water fish balls remaining. Cook until boiling. Do not forget to add salt.
- After boiling, put the carrots. Cook until tender.
- Include the tuberose flower, mushroom, pepper. Cook until boiling. Correction of taste.
- Enter the fish balls and scallions, then turn off the heat.
Nutrition facts:
- Calories 78.7 cal
- Protein 8.6 g
- 3.4 g fat
- Carbohydrate 3.3 g
- 37.5 mg cholesterol
- Fiber 0.2 g
