Chapter 150 Fish Head Tofu Soup, Fried Fish Balls [Update 1]

Tu Rongrong brought a few fish home, and then she killed them all.

After scraping off the scales and removing the internal organs, coat the fish with fluffy sauce and cut off the head. Wash the fish head, cut it in half, sprinkle with salt and set aside for a while.

Tu Rongrong also took the tofu out of the freezer. After rinsing it, Tu Rongrong absorbed the water from the tofu. Then he prepared to light a fire and heat oil in a pan.

Take out the ginger pieces, wash them and shred them. When the oil in the pan is hot, put the shredded ginger in and stir-fry until fragrant. Then put the fish head into the pan and fry until golden brown.

"Fish heads are more fragrant when fried in oil. We just need to fry the fish heads until both sides are golden brown." Tu Rongrong said as she carefully turned the fish heads over. She cooked all four fish heads in one go. Fortunately, the pan she prepared was quite large and could hold four fish heads.

After frying the fish head until golden brown, coat it with fluffy sauce and pour in the broth that you have prepared before, cover it with a lid and cook.

"Let's wait until the soup boils before adding other vegetables. Now let's deal with the remaining fish." Tu Rongrong took the fish body she had cut off.

To be honest, the skin of silver carp doesn't seem to be as thick as that of grass carp. However, when she made grass carp before, she originally planned to use the fish skin for cold salad, but she forgot about it last time and put the fish skin away.

Now she had four more silver carp skins, which was just enough for her to make a dish of fried fish skin.

Tu Rongrong carefully picked out the fish meat, leaving the fish bones, and then she slowly picked out the fish bones. As for those tiny bones, she felt that there was no need to worry about them because they would not get stuck in the throat.

After Tu Rongrong picked out the fish meat, she peeled off the fish skin. She rinsed the fish skin with water and soaked it aside. Now she started to process the fish meat and chop it into minced meat.

Of course, Tu Rongrong didn’t have that much time to slowly chop the fish meat, so Tu Rongrong directly sliced ​​the fish meat and put it into the meat grinder to let the machine grind the fish meat into fish paste.

After Tu Rongrong set up the program, she watched the meat grinder grind the fish meat. She also prepared other seasonings. After the fish paste was ready, she put the seasonings in and stirred it, then marinated it for a while.

While he was busy processing the fish meat, the soup from the fish head was also boiling. After the soup boiled, Tu Rongrong took the tofu and put it into the fish head soup.

After adding the tofu, add the scallion segments and pepper powder. Bring to a boil over high heat, then simmer over low heat. Then pour in cooking wine and salt, and finally add a little milk to remove the fishy smell and enhance the flavor.

[Tofu? Is this white, soft thing tofu?]

What's wrong with tofu? Why does it break when I poke it?

[Ahhh, this tofu has a bit of a beany smell, but I tried it and it tastes delicious.]

[What? You're eating raw tofu?]

[Huh? Can't I eat raw tofu? ]

[The person in front of me is just like me. I once tasted raw pork...]

[To be honest, the capybara pork that the goddess made before was very tender, and it didn't taste that bad when eaten raw.]

[You guys are really brave, you even eat capybara pork? ]

【Tofu is really delicious, especially delicious.】

[It tastes so good raw, so wouldn't it taste even better when cooked? ]

After Tu Rongrong covered the pot, she looked at the comments and couldn't help but laugh, "You can eat tofu raw, but it tastes better when cooked. Don't eat too much uncooked tofu; just taste it."

"Okay, the fish head and tofu soup needs to be simmered slowly, so we can make other dishes next." Tu Rongrong said, and then looked at the fish meat that had just been cut out and the remaining fish body.

While the fish soup was slowly stewing, Tu Rongrong looked at the minced fish that had been marinated for a while. She prepared a large pot and poured in about half a pot of oil to heat it up.

When the oil temperature is about 70% to 80% hot, Tu Rongrong grabs the minced fish with his hands and squeezes it into small balls with his tiger's mouth. Tu Rongrong squeezes out the balls one by one, and then slowly puts them into the oil pan from the side for frying.

She was too lazy to make fish ball soup again, but the fried fish balls were still good.

Tu Rongrong had quick hands, so she quickly made all the fish paste in the pot into balls. Then she picked up the colander and slowly turned the fish balls in the pot.

After Tu Rongrong turned the fish balls over, she knew that they were not so easy to cook, so she took the chili peppers and chopped them, smashed the garlic, chopped the coriander and mixed them together, added light soy sauce, oyster sauce, pepper, cumin powder, chili oil and other seasonings and stirred them into a sauce.

The fish balls in the pot were almost fried to golden brown, so Tu Rongrong used a colander to scoop out the fish balls and put them on a wire mesh to drain the oil. It didn't take a long time to drain the oil. While the fish balls were still hot, Tu Rongrong sprinkled some chili powder, white sesame seeds, etc. on them.

The fried fish balls and dipping sauces are already prepared. Of course, Tu Rongrong also prepared dipping sauces such as chili sauce and ketchup on the side so that fans can taste how they taste.

"I'm too lazy to cook fish soup today. After all, we have already made fish head and tofu soup, so there is no need to cook fish ball soup. So I made the fish balls into fried meatballs." Tu Rongrong said as he took out the fried fish balls.

"You should also try the fish balls to see if they are delicious. See whether fried fish balls are better or fish balls cooked in soup are better?" Tu Rongrong said.

"These dipping sauces can be used to dip the fish balls. Of course, if you don't like dipping sauces, you can eat the fish balls directly."

[Can fish balls be fried like fried chicken? ]

[It smells so good.]

Fried food smells so good. It's so fragrant.

[After sprinkling chili powder and sesame seeds, it is even more fragrant. Mmm, hot hot hot. ]

[It’s so hot, but so delicious.]

【Hmm, fish balls taste even better when dipped in chili sauce.】

[The dipping sauce that the goddess just prepared is also very delicious when dipped into the fish balls. It tastes great.]

[It doesn't have the usual fishy smell, but it also doesn't have the same flavor as fried chicken. The flavor of this fried fish ball is very unique.]

[It's delicious. The goddess is really amazing. 】

[System: 'Rongrong's wife's husband Ye Se' gave the anchor 'Rongrong' a Supreme Scepter*1]

[System: 'Maple Leaf' sent 9999 diamonds to anchor 'Rongrong']

[System: 'Azure Moon' gave anchor 'Rongrong' a Goddess Crown*1]

[System: 'Goddess Rongrong, will you marry me today?'] Sends the anchor 'Rongrong' a Guard Knight*999.

[System: 'Shi Guang' gave the anchor 'Rong Rong' a Supreme Scepter*1]

[System: 'Silver Wing Wolf' gave anchor 'Rong Rong' a Queen's Cloak*1]

[The fried fish balls are so delicious, and the goddess is so amazing. ]

"Thank you 'Rongrong's Wife's Husband Ye Se', thank you 'Maple Leaf', thank you 'Azure Moon'... Thank you everyone for the gifts." Tu Rongrong was in a good mood as she looked at the various gift special effects on the barrage.

My cold got worse today and I felt sleepy all afternoon, so I only got 4,000 today.

There will be one more update later, and then that’s it.

(End of this chapter)