Its cuisine is Cantonese.

Featured fish balls are a favorite daily food in Guangdong. Generally, freshwater fish is used as the main material, and the fish is crushed and made into pills. Fish balls can be boiled, steamed, fried, fried and fried.

225g of minced shad meat, 20g of soaked fungus with sausage 1 strip, 50g of vermicelli, 20g of chicken soup100g, 20g of lettuce soaked in oil, 50g of raw flour180g, 5g of sesame oil, 5g of refined salt and pepper, and chopped parsley.

In the production process, shrimp, sausage, Nostoc flagelliforme, coriander, onion and fish are evenly stirred; Heat the chicken soup in a pot, squeeze the fish into fish balls, put them into the soup, and take them out after cooking; Put vermicelli and lettuce into the soup pot, then add seasonings such as soy sauce and cook slightly, and arrange fish balls on it;

Thicken the starch in another pot and pour it on the fish balls.

3. The key technology of making fish balls:

Speaking of fish balls, everyone is familiar. The preparation method is as follows: after cleaning the fish, remove the skin and bone spurs of the fish, remove the red fish, then rinse it with clear water slightly, then beat it on the chopping board with the back of a knife until the fish is loose, then cut it into paste with a blade, then add the cold soup and onion ginger juice in stages, then stir it into paste by hand in one direction, add the refined salt, then stir it into a very viscous paste continuously, and then add the already stirred egg white in stages. At this time, you can squeeze the fish fillet into balls the size of lychee, put it in a cold water pot and heat it until the edge of the pot bubbles but does not boil. Keep it for a certain time until the balls are cooked, take them out and float in cold water.

There are naturally many reasons for the success of fish balls. Sometimes, although we operate as usual, we always fail to achieve the expected results. The reason is that most of them fail to grasp the technical key in production. To this end, the author will introduce some experiences in making fish balls as follows for your reference.

First, the choice of fish.

To make fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Because of different fish species, the contents of myosin and actin in muscle tissue are different, and the fibers contained in them are also different from those in connective tissue, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made of fish with high protein and low fat. The high fat content of fish will reduce the elasticity of fish balls, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish balls. Fresh fish will not undergo protein degeneration, so it is a prerequisite for making fish balls. On the contrary, if the fish exceeds its autolysis period, the quality of fish balls will be affected.

Second, how to improve the color of finished products

To make milky white fish balls with bright colors, we should start with two details: the rinsing of fish and how to punch holes. Rinsing fish can remove blood stains, impurities and hemoglobin from muscles. However, it should be noted that fish cannot be bleached for a long time, which will harden the fish, make it difficult to turn into velvet and reduce its viscosity.

The beating mode of raw materials has a great influence on the color of fish balls. Generally, the raw materials should be beaten by the method of light before heavy, and it is forbidden to rush for success from the beginning and use too much force. In this way, the fish particles are not only difficult to knot, but also bring up impurities such as sawdust on the anvil. In addition, it should be noted that you can't use your hands when flipping in the middle of punching. At the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of surimi.

Third, the influence of auxiliary materials on fish balls

There is a saying in Sichuan cuisine that "one water, two salts, three eggs, four oils and five starches", which shows that we attach importance to the addition of auxiliary materials for making naan. Water can dilute surimi, and surimi can be strongly solvated, so that a large number of water molecules are arranged around it. Because the arrangement of water molecules is directional, and because of the effect of electric charge, the stirring must be in one direction, otherwise it will destroy the arrangement of water molecules and the fish will spit water.

The amount of salt used to make fish balls is very important. Fundamentally speaking, making fish balls takes advantage of protein's characteristics of salt solubility and heat setting. The amount of salt is too small, the amount of myosin and actin dissolved is not much, the viscosity of the formed sol is not strong, and the net-forming force is weak; Excessive salt will dehydrate the fish balls to a certain extent, reduce the water-holding capacity of the fish balls, cause denaturation, destroy the protein character, reduce the elasticity of the fish balls and affect the taste.

You need to add the right amount of egg white and oil to make fish balls. Egg white has the characteristics of strong edible ability and good coagulation effect. The purpose of adding egg white is to increase cementation and maintain the elasticity and tenderness of fish balls. The purpose of oiling is to increase the delicate and tender taste of fish balls and make them white. However, it should be noted that neither egg white nor oil can be added too much. Because egg white is expansive, if it is added too much, the surface of fish balls will not be smooth when heated, which will affect the appearance of fish balls; Too much oil will easily make the fish balls honeycomb and produce a rough and greasy taste.

Starch is a binder and thickener. Adding starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to molding. But the amount of starch should be moderate, too little, and the viscosity of fish balls is not enough; If you eat too much, the fish balls will become hard, not white in color and have poor buoyancy.

Fourthly, the heating and heating of fish balls.

Heating will solidify the fish protein until the fish balls are cooked. However, it is necessary to master the cooking time of fish balls. The method is as follows: raw fish balls should be put into a cold water pot and then moved to the fire mouth. With the increase of the water temperature in the pot, the elasticity of the fish balls will be enhanced until the water in the pot bubbles at the edge of the pot, and the fish balls will be cooked after turning down the heat to keep the water temperature for about half an hour. However, it should be noted that if the water temperature is lower than 60℃, the fish balls will denature, lose their viscosity, and the finished product structure will be loose, or even scattered and shapeless; If the water temperature exceeds 100℃, the fish balls will be fibrous again, which will affect the taste. The ideal heating temperature of fish balls should be controlled between 80 ~ 90℃ for half an hour.

In short, if you want to make fish balls well, you must ensure that six ingredients (water, salt, oil, eggs, powder and flavor) are not needed. The fillets are white, moist, tender, smooth and free of impurities; When cooking, you can make high-quality fish balls by mastering the heat.

Beef balls

Ingredients: fresh beef 5000 g dry starch 750 g salt 120 g chicken essence 50 g monosodium glutamate 50 g sugar 200 g edible powder 10 g pepper 25 g dried tangerine peel 7 g?

Method:?

1? Wash beef, remove fascia, grind it with a meat grinder for three times, add refined salt, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous. ?

2? Mix the dry starch with 1200g water, then pour it into the beef bowl several times and stir it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night. ?

3? Take out the frozen beef brisket, add dried tangerine peel and mix well, then knead it into balls weighing about 15g by hand, and soak it in a clear water basin for 15min. Heat the wok with water, add the soaked beef balls, cook them on low heat until they are cooked, then take them out, put them in a clear water basin to cool, and take them out to drain.

Processed beef balls can be used to make various dishes. ?

Technical essentials:?

1? Beef must be stripped of fascia and ground with a meat grinder for three times, because only in this way can the muscle tissue of beef be destroyed to the maximum extent, thus expanding the contact surface between protein and water in the muscle and increasing the water retention capacity. ?

2? Starch will absorb water, gelatinize and swell when heated, and its viscosity will increase, which will enhance the strength of beef protein (easy to form meatballs) and increase the elasticity of beef balls. However, it is also necessary to master the amount of starch here. If it is too small, the cohesiveness of the meatballs is insufficient, which affects the elasticity; Too many balls are easy to harden, with little buoyancy and uncomfortable entrance. ?

3? When you beat the brisket, you must follow one direction, otherwise it is difficult for the beef stuffing to form a gel. ?

4? The beef brisket should be refrigerated in the refrigerator for at least 4 hours, so that the flour and seasoning can have enough time to work. ?

5? Before heating beef balls, soak them in cold water to enhance their smoothness; When the beef balls are cooked, heat them slowly with a small fire; Soak in cold water after cooking to enhance elasticity.