Lin Xu lifted the carp out of the pond.

When winter comes, carp has also stored enough fat to survive the winter, so the fish at this time is relatively plump. The whole fish not only looks very wide, but also very thick.

Remove the scales from the fished carp and cut it open from the back.

First take out the internal organs, then cut off the crest bones of the fish head and tail respectively, then use the tip of a knife to pick out the crest bones of the carp, and then remove the rib spines.

In this way, except for the head and tail, the entire fish has no bones or bones.

After cleaning up these, start sorting out the fish heads.

When cutting the back, do not cut the fish head, otherwise the stuffed meat will easily come out.

Use a kitchen knife to cut forward along the pectoral fin of the fish and remove the gills and teeth. The whole fish is considered ready.

Put the fish into a basin, sprinkle with peppercorns, put some chopped green onion and ginger, then pour some light soy sauce and rice wine, and coat the inside and outside of the carp evenly.

He is going to braise the fish later, so he needs to marinate it in advance to thoroughly marinate the fish and remove the fishy smell. This will make the fish taste better.

The fish has been marinated and the sweet potatoes in the steamer have been steamed thoroughly.

As soon as Lin Xuda took out the steaming tray from the steaming cabinet, Shen Jiayue and Chen Meijuan came back with Dundun.

"Wow, what a rich sweet potato flavor. Xubao, do you want to steam the sweet potatoes?"

Chen Meijuan put on her slippers, looked in the direction of the kitchen, and said with a smile:

"After eating the vermicelli balls, I must be craving for the sweet potato balls again. Isn't that crazy?"

"I'm really a little greedy. I happen to have some sweet potatoes at home. I just steamed some and plan to fry them later...Mom, do you want to give me some advice?"

"How dare I give advice to a master like you."

Although Chen Meijuan was teasing her son, she still washed her hands seriously and walked into the kitchen, peeling off the sweet potatoes with Lin Xu.

Peel off the skin of the steamed sweet potatoes, put them in a basin, and mash them with a rolling pin until they become pureed.

Then add some soaked sweet potato starch into it to increase the stickiness and prevent it from spreading during frying.

In addition to sweet potato starch, other starches and glutinous rice flour can also be used. They are all used to increase the stickiness. The amount should not be too much, otherwise the melt-in-the-mouth texture of sweet potato balls will be lost.

Shen Jiayue walked in, looked at the sweet potato puree in the basin and asked curiously:

"Can these mashed sweet potatoes be eaten directly?"

Chen Meijuan said:

"Okay, just make it into stir-fried sweet potato puree. It tastes very similar to San Bu Tiao. The sweet potato has a strong flavor, and the texture is fragrant and sweet... Do you want to eat it Yueyue?"

Shen Jiayue nodded heavily.

It’s the same as San Bu Tiao, it sounds delicious.

Lin Xu was busy stirring the sweet potato puree in the basin and said to the girl:

"I'll make it for you next time. There's sweet potato starch in it, so I can't make stir-fried sweet potato puree. Next time I'll make some for you using tobacco potatoes. It will definitely taste good."

Mix the sweet potatoes and starch in the basin evenly and set aside to relax.

Then take the washed eggplant, remove the eggplant stem first, and then cut the eggplant into razor blades.

The so-called continuous knife is to slice the eggplant into three-quarters, then close the knife, and then cut another slice seven to eight millimeters apart, this time cutting directly to the bottom.

In this way, you can get an eggplant with two pieces connected together.

Put the meat filling in the middle, then wrap it in the prepared crispy lake, and fry it in the oil pan. The crispy and delicious eggplant sandwich is ready. In some places, it is also called an eggplant box.

This delicacy can be eaten directly, or you can put it in a pot and cook it in the sauce like eggplant. It tastes delicious and goes well with rice.

While he was cutting, Chen Meijuan put some flour on the plate and spread it into the eggplants one by one.

Shen Jiayue was surprised:

"Mom, why are you applying flour?"

"Make the meat filling stick more firmly to prevent the meat filling from running out when frying... The first time I made it, I fried it into eggplant slices and meatballs. Even with the noodles protecting it, the meat filling still ran out.

, I asked my neighbor and found out that I need to put some meat filling in it."

"It feels like this is very similar to the lotus root box."

Lin Xu said:

"It's all made using the same routine, so it's not too difficult."

After cutting the eggplants, Chen Meijuan also finished spreading the flour and started stuffing the eggplants with meat filling.

"I'll just come. You can make Suhu, son... there's a lot of meat filling. Are you going to make anything else?"

"I'm going to stuff the remaining meat stuffing into the belly of the fish. The carp has just picked out the bones and bones. I'll try a different braised fish later."

Shen Jiayue, who was watching, took a look at the pickled carp in the basin, her expression full of shock and disbelief.

All the fish bones have been removed? Wouldn’t it be fun to eat it later?

Lin Xu knew what she was thinking when he saw her expression:

"The big fish bones have been removed, but there are still intermuscular spines inside, which are the Y-shaped fish bones. You still have to be careful when eating them, because most cases of fish bones getting stuck in the throat are like this.

If you plant Y-shaped fish bones, those straight spines and rib spines are less likely to get stuck."

"Oh...I'll be careful."

It’s such a pity that I can’t eat a lot of fish.

Shen Jiayue pouted, feeling that the joy of today's meal was missing.

Lin Xu said:

"If you can't wait any longer, I'll make you a fish without bones. Take the fish meat out of the fish body, leave the head and tail, and keep the skin. Clean the fish meat and make it into a meat filling. Then stuff it into the fish skin.

Inside, it is made into a complete fish, it should taste good."

"Can we still do this?"

A certain big baby had no regrets anymore, left the kitchen, picked up Dundun who was playing with the bunny, and started playing the piano.

Lin Xu brought a small basin, added low-gluten flour and starch in a ratio of one to two, added a little water, then added a little salt, a little peppercorn noodles, and a spoonful of cooking oil.

Stir until it becomes slightly thick and creamy, and the Suhu is ready.

The eggplant is crispy and delicious, so there is more starch than flour.

Adjust the water, set up the oil pan, pour in unused peanut oil, and heat over high heat.

Fried sweet potato balls must be fried in fat that has not been fried before, otherwise they will get a peculiar smell.

If you want to fry small fish or something, just add the used oil directly.

Soon, the oil temperature reached 50% hot.

Just like Chen Meijuan's fried vermicelli balls in the morning, you also need to prepare a bowl of water for fried sweet potato balls to prevent the sweet potato puree from sticking to your hands.

He dipped his hand in some water and grabbed it with his left hand a few times in the basin to make the slightly solidified sweet potato puree soft again. Then he squeezed it with his hand and a ball the size of a table tennis ball was ready.
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Take it with your right hand and throw it into the pot, then start the next one.

The crowding speed was very fast, and before long, the bottom of the pot was already full of sweet potato balls.

When first put in, these meatballs will sink to the bottom of the pan. You need to use a spatula or spoon to push the bottom of the pan after the meatballs are set.

When pushing, be careful, push the bottom of the pot slowly, and don't cut too hard, otherwise the meatballs will be crushed. When the time comes, you will fry a pot of sweet potato dregs, and you will be laughed at by your mother.

"Not bad, son. You also know how to push it. It's much better than the first time I fried sweet potato balls."

Lin Xu smiled and said:

"It's the good genes inherited from my mother."

The fire for frying sweet potato balls does not need to be too high, otherwise these small starch-rich balls will be easily fried, but the oil temperature should not be too low, otherwise the balls will break easily.

Under normal circumstances, it is enough to keep it at 50% heat. When the meatballs in the pot begin to float, increase the oil temperature and use the high oil temperature to fry the excess fat in the meatballs.

Then you can take it out of the pot.

Sweet potato meatballs are a relatively simple dish. There is no need to add seasonings or even sugar.

Steam or boil the sweet potatoes thoroughly, then add some water starch, and then start frying until they float and feel light when stirred with a spoon.

Soon, the first pot of sweet potato balls was fried.

The freshly fried sweet potato balls are brown in color and exude the unique sweet fragrance of sweet potatoes.

Lin Xu put it into a deeper plate and can now eat it as a snack. Of course, if it is cooled and put into a bowl, and then sprinkled with sugar and steamed, the sweet potato balls will be more delicious.

During the Chinese New Year when I was a child, breakfast usually consisted of a large bowl of steamed vermicelli balls and a large bowl of sweet potato balls filled with sugar juice. Both types of meatballs were steamed, fragrant and soft, and they were particularly enjoyable to eat.

"Are you ready?"

The scent caused Shen Jiayue to lose interest in playing the piano and ran into the kitchen like a big butterfly.

Lin Xu took out the last meatball and put the plate on the work table:
To be continued...