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  • Fishball in Small Wok

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    Versoza Nel
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    1. Finely chop tofu, fish, mushrooms, carrots, and bok choy and mix with seasonings like ginger, green onion, salt, and cornstarch to form fishballs. 2. Fry the fishballs until lightly golden brown, then transfer to a pot. 3. In the pot, add broth, soy sauces, and oyster sauce and bring to a simmer before adding the fried fishballs and vegetables. Serve topped with green onion.

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    Fishball ETC

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    1. Finely chop tofu, fish, mushrooms, carrots, and bok choy and mix with seasonings like ginger, green onion, salt, and cornstarch to form fishballs. 2. Fry the fishballs until lightly golden brown, then transfer to a pot. 3. In the pot, add broth, soy sauces, and oyster sauce and bring to a simmer before adding the fried fishballs and vegetables. Serve topped with green onion.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Fishball in Small Wok

    Uploaded by

    Versoza Nel
    1. Finely chop tofu, fish, mushrooms, carrots, and bok choy and mix with seasonings like ginger, green onion, salt, and cornstarch to form fishballs. 2. Fry the fishballs until lightly golden brown, then transfer to a pot. 3. In the pot, add broth, soy sauces, and oyster sauce and bring to a simmer before adding the fried fishballs and vegetables. Serve topped with green onion.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Fishball in the Small Wok

    [Ingredients]
    Finely chopped Firm Tofu
    Finely chopped boneless fish meat
    Black wood ear ( fungus)
    Carrots
    Shanghai Bok Choy
    Peter Changs special broth (chicken broth)
    reen onion strips
    Chopped ginger and green onion
    !nion oil
    "hite pepper powder
    Chicken essence
    Salt
    #ight$colored soy sauce
    %ark$colored soy sauce
    !yster sauce
    Cornstarch
    [Directions]
    Put Firm Tofu (&''g) and fish (&''g) in a bowl( )dd finely chopped ginger and green onions(
    Then* add a little salt (&gm)* chicken essence(&gm) and white pepper powder(+&g) together with
    cornstarch (,'g) into the bowl(
    ((For -egetarians* the fish can be replaced with Firm Tofu())
    .i/ the abo-e ingredients in the same direction( Continue* pushing down on the mi/ture so the
    mi/ture will be sticky(
    0eat the -egetable oil to appro/imately 12' deegrees Fahrenheit( 3se your dominant hand to
    make fishballs from the mi/ture( "hen making the fishballs* put the mi/ture on your fingers and
    use the thumb to press the mi/ture into a ball shape (pressing twice is recommended)( The si4e of
    the fishball should be based on the si4e of the frying pan( .ake the fishball and put it into the pot
    one by one(
    (("hile frying the fishballs* turn down the heat if the oil temperature gets too high())
    Fry the fishballs until the surface is a light golden color and ladle the fishballs out of the pot(
    Begin heating another pot( )dd some onion oil and oyster sauce and mi/ them together( "hen
    you start to smell the mi/ture* turn up the heat to 12' degrees Fahrenheit and add some chicken
    broth* dark colored soy sauce* light colored soy sauce and a little bit of chicken essence( 5ow* put
    all the fishballs into the pot together with the -egetables6 fungus* carrots and Shanghai Bok Choy(
    Before turning off the heat* add some pepper powder and chopped green onions( "hen
    e-erything is cooked* pour the results into a small wok and your ready to ser-e 6 )

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