The invention provides a milk-fragrance fish
flesh ball, comprising the following raw materials by weight: 100 to 120 parts of crucian, 80 to 100 parts of
whitebait, 60 to 70 parts of milk, 30 to 40 parts of
kelp, 20 to 30 parts of black
soya bean, 20 to 30 parts of
black rice, 80 to 100 parts of flour, 30 to 50 parts of
soya bean powder, 4 to 5 parts of Chinese angelica, 5 to 6 parts of
ginseng, 4 to 5 parts of wolfberry, 4 to 5 parts of
American ginseng, 4 to 5 parts of
Zornia gibbosa, 5 to 6 parts of
albizia bark, 3 to 4 parts of peanut leaf, 2 to 3 parts of corn leaf, 10 to 20 parts of
sesame oil, 10 to 40 parts of
monosodium glutamate, 20 to 30 parts of yellow rice
wine, 10 to 30 parts of black vinegar, 20 to 60 parts of soy, 30 to 60 parts of salt and a proper amount of water. The milk-fragrance fish
flesh ball provided by the invention contains high-quality fish
flesh proteins and has a high nutritive value;
kelp is added, so
iodine content is increased, and
thyroid diseases are prevented; extracts of both edible and medicinal traditional Chinese medicinal materials like
ginseng, wolfberry,
American ginseng and glossy
privet fruit are added, so the milk-fragrance fish flesh ball has certain beneficial effects on a
human body and is
health food applicable to the vast majority of people.