Fish balls, also known as fish balls, are the most representative traditional surimi products in China. According to different production habits in different places, it is divided into many varieties, such as stuffing, starch and so on. Each has its own flavor, delicious taste and various cooking methods, which are suitable for most people to eat. Because the main raw material of fish balls is fish, as the saying goes, "it is wise to eat fish", the nutritional value of fish balls can be seen.
The origin of fish balls
According to legend, in 2 10 A.D., Qin Shihuang made an east tour to Zhifu Island in Jiaodong. He likes sea fish very much, so he asked the chef to cook fish for him. When he was eating fish, he happened to be caught in the throat by a fishbone, and in a rage, he killed the chef who cooked fish for him. Qin Shihuang traveled eastward for the second time and came to Zhifu Island. No chef dared to cook fish for Qin Shihuang, but he was afraid that Qin Shihuang would order fish, so he had to draw lots to decide who would cook fish. Unfortunately, it was painted by a chef in Fukuyama. The cook knew that he was in big trouble, so he had to put the fish on the chopping board and hit it hard with a knife. He shouted, "If you kill me, I will die …" I don't know how long it took, but suddenly a chef asked him to serve, and then he woke up. He looked down and saw that the fish had been smashed into mud, and the fish had separated from the fishbone. Coincidentally, Qin Shihuang didn't order fish, and he felt very anxious. So I made fish balls from the fish that had been made into mud by hand and cooked them in a pot to make fish ball soup. Qin Shihuang ate this fresh boneless fish ball and was very happy. He praised chef Fukuyama for his superb skills. Many chefs have learned to make "fish balls" one after another. Chef Fukuyama was appreciated by Qin Shihuang and often cooked "fish balls" for him to eat, so he stayed with Qin Shihuang and became a chef. This story and this dish spread all over Jiaodong and became a much-told story.
The nutritional value of fish balls is 1, and the fish meat is rich in nutrition, and it has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and reducing qi.
2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction;
3. Fish is rich in vitamin A, iron, calcium and phosphorus. Eating fish often also has the effects of nourishing liver and blood, nourishing skin and caring for the body.
Heat of fish balls:
Alias: fish eggs
Heat: 107 kcal (100g)
Classification: eggs, meat and products
Evaluation: The water content is higher, and the protein and fat content is less than that of common fish. Starch is added in its production, and its calorie is equivalent to that of ordinary fish, so it can be eaten in moderation when losing weight.
Eat less frozen fish balls;
In order to have the delicious taste of fish, a large number of food preservatives were added in the process of making quick-frozen fish balls. According to the survey, the salt content of quick-frozen fish balls is five times that of pork belly. In order to keep the taste, the fat content of quick-frozen fish balls is above 20%. Eating six fish balls means eating six pieces of pig fat. This kind of quick-frozen fish balls is quite high in calories, which is the chief culprit of real obesity.
Guidance on how to eat fish balls (1);
1, common fish balls
1, buy fish. It seems that any fish will do. But it's better to be less picky.
2. Slice the fish. Cut the fish into two pieces from the bone.
3. make minced fish. Put the cut fish skin face down on the chopping board, hold the fish tail by hand, and scrape it from the fish tail to the head with a blade, so that the minced fish can be scraped out.
4. Stir the minced fish. Pour minced fish into a large pot, add salt, water, Jiang Mo, minced garlic and chopped green onion, and stir vigorously clockwise. Be sure to keep moving in one direction when stirring. You can put more salt. Fish balls are salty. Stir until the fish becomes firm. The test method is to knead a meatball and put it in clear water. If it doesn't sink, it's OK.
5. Make seasoning. Find a container and put chicken essence, pepper, soy sauce, vinegar, sesame oil, chopped green onion and coriander in it for later use.
6. Boiled fish balls. To make a pot of water, pay attention to, first of all, keep the temperature low, knead the stirred fish into balls and put them into the pot one by one. After all the fish balls are in the pot, boil the fish balls over high heat.
7, out of the pot, fish balls and soup together.
2, octopus balls
Ingredients: 200 grams of low-gluten flour, 30 grams of baking powder, 2 teaspoons of egg1,2 soup stock, 350cc of Chinese cabbage, octopus, shredded red ginger and seaweed powder.
Seasoning salt, a little soy sauce 1 teaspoon.
salad sauce
Exercise:
1. Sift in 200 grams of low-gluten flour and 30 grams of baking powder 1/2 teaspoons for use.
2. Beat the eggs into egg juice, add the broth and flour made by 1 and mix well to form a batter, then add seasonings to taste.
3. Dice the cabbage and cut the octopus into small pieces for later use
4. Heat the octopus model, then knead the household paper towel into a shape convenient for oiling, and oil the model. Then pour the batter into the model for about 5 minutes, add Chinese cabbage octopus pieces and shredded red ginger, then pour in the batter, then rotate it repeatedly until the batter is baked into golden balls, then serve, pour in salad dressing and sprinkle with seaweed powder.
Chaozhou big fish ball
Name of recipe: Chaozhou big fish balls
Gourmet: Cantonese cuisine (Chaozhou cuisine)
Efficacy of recipes: malnutrition conditioning pregnant women recipes adolescent recipes arteriosclerosis conditioning
manufacturing process
1. Slaughter yellow flowers, remove gills, scales and internal organs, wash them, slice clean meat, grind it into minced fish and put it in a basin;
2. Add 25 ml of egg white, refined salt, monosodium glutamate and clear water to the minced fish, stir well, tart it hard until it becomes sticky, squeeze it into fish balls, and soak it in a clear water basin to make about 50 pills;
3. Pour the fish balls into a clear water pot, cook them with strong fire until the surface is quickly cooked and shaped, then soak the fish balls with low fire until they are slightly cooked, and then take them out;
4. Boil the soup (or water) to 65,438+000 ml with medium fire, put the fish balls in a boiling pot until they float, immediately remove from the fire, add laver, chopped green onion, monosodium glutamate, fish sauce, sesame oil and pepper, and then put them in a soup cup or bowl.
(2) Tips for making fish balls
No matter Dongjiang fish balls, Chaozhou fish balls, Fuzhou fish balls, shad fish balls, cuttlefish balls, etc. They are all famous for their white color, smooth and refreshing taste.
There are various ways to make fish balls. Famous fish balls have their own exclusive formula and secret recipe. From more than 30 years of cooking practice, the author talks about the key to making fish balls.
Fish selection
Eel is the first choice. This kind of fish is white and tender, with large amount of water and delicious taste. It is an ideal raw material for cooking fish balls.
Secondly, sharks, bass, mandarin fish (mandarin fish), groupers, tsing yi, catfish, shad, bighead carp, silver carp, squid, hairtail, cuttlefish, squid, etc.
1. Live fish and frozen fish should not be used.
If you kill live fish to make fish balls at once, it will make the fish difficult to drink. Because the fish has just been slaughtered, the muscles are stiff and the muscle fibers are hardened.
It is not suitable to use frozen fish, because after the fish is frozen, ice crystals will damage muscle tissue and make the fish dry and shrink. Making fish glue is difficult to absorb water, exert strength and glue.
2. Only take "fish green", not fish red meat.
Not all fish can be used on the fish, and generally only the meat from the back of the fish is taken. Moreover, when scraping meat, only the white part of the fish is scraped, and the thin bones of the fish and the red meat near the skin of the fish are not taken. Because fish meat containing myoglobin will affect the color of fish balls.
Treatment of fish
1. Fish should not be washed.
Fish should not be rinsed in clean water. After rinsing, the fish will become stiff, not easy to cut, not conducive to draught, and it is difficult to stick when stirring.
2. Slice the fish.
The finer the fish particles are chopped, the better the combination with water and seasoning, the more comprehensive the water consumption of fish glue, and the more tender and smooth the cooked fish balls are.
You can use a meat grinder to mince it first and then chop it.
Add salt to the fish glue to make it stronger.
The so-called "strength", the kitchen union fully stirs the fish glue with salt, the viscosity is getting bigger and bigger, and more and more water is eaten, which is called strength.
Salt is an electrolyte, which can absorb water after adding salt. Under the action of external force, salt is fully combined with water and fish protein to form a viscous sol, which makes air enter the sol and makes fish balls soft and tender.
Fish balls need starch.
When the fish glue is stirred, in addition to salt, water, egg white, seasoning powder and other seasonings, a proper amount of starch (potato powder or raw powder) needs to be added. Because starch plays an emulsifying role among surimi, water, salt and taste, it becomes a colloid with a certain viscosity after gelatinization, thus increasing the viscosity of fish glue.
Fish glue can be added with egg white.
When making fish balls, you can add an appropriate amount of egg white, because egg white has a gelatinous, expansive and white, smooth and tender color.
When fish glue and egg white are mixed, they will be bonded with different raw materials, and the boiled fish balls will be smoother, tender and delicate, as white as snow, easy to float and elastic.
Stir in one direction.
Mixing is the most important step in cooking fish balls. The success or failure of fish balls lies in the mixing process.
When stirred in one direction, protein molecules in fish fiber tissue can gradually combine with each other and arrange in a certain direction, thus forming a relatively dense structure; If you continue to stir further along the direction, it will become tighter and stronger.
If both forward and backward stirring methods are used, the protein molecules that have been arranged in the forward direction will be dispersed with the reverse stirring, resulting in insufficient viscosity of fish glue.
Pay attention to three points when stirring:
1. When mixing salt, the speed should be from slow to fast, and the intensity should be from light to heavy, so that the minced fish will gradually become stronger. With the increase of salt content, the viscosity of fish glue also increases.
2. Stir the minced fish. At first, mix the water slowly, less, and then add it in stages and gradually increase it. The amount of water added should be flexibly controlled according to actual operation.
3. In the process of mixing minced fish, there is a sequence of adding water, seasoning and adding salt. First, add water, flour and essence to make slurry, and then add salt. According to this rule, it is the secret of the success of cooking fish balls.
Self-made method of fish balls with clear soup
Material dosage:
300 grams of silver carp balls, 750 grams of chicken soup, 25 grams of bean sprouts, 20 grams of cooked bamboo shoots, 20 grams of chicken oil, 2 grams of water-soaked mushrooms, and 0/0 gram of cooked ham.
Production method:
Cooking method: soak fish balls in boiling water. Boil chicken soup in a casserole, add fish balls, add refined salt, monosodium glutamate and bean sprouts. Cooked bamboo shoots, boiled mushrooms and fish balls are drenched with mushrooms every once in a while, surrounded by bean sprouts and drenched with chicken oil.
Tricolor fish balls
Ingredients: herring (or grass carp) meat 1 00g, carrot, green pepper, minced onion and ginger10g, peanut oil10ml, broth150ml, egg1piece, auricularia auricula 5g, etc.
prepare
1. Remove the spines from the fish, cut off the mud, add the egg white, salt, onion Jiang Shui, starch and appropriate amount of broth, and stir evenly in one direction for three times.
2. Squeeze the fish paste into balls, put them into a pot at 80℃ one by one, cook them with strong fire and take them out.
3. Dice carrots, green peppers and fungus.
4. Take the oil pan, stir-fry the minced onion and ginger over high fire, add carrots, green peppers and fungus, stir-fry slightly, and add the remaining stock.
5. After the carrots are cooked, thicken them with water starch, add fish balls and drizzle with sesame oil.
Braised fish balls
raw material
225g of minced shad meat, 20g of fermented auricularia with sausage 1 strip, 50g of vermicelli, 20g of chicken soup100g, 20g of lettuce, 20g of soy sauce and oil, 20g of raw flour and sesame oil100g, 5g of refined salt and pepper, 5g of chopped coriander and pepper.
manufacturing process
Stir shrimp, sausage, Nostoc flagelliforme, coriander, onion and fish evenly; 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.
Fish ball porridge
Ingredients: rice100g, fish balls10g, and leek 50g.
Seasoning: salt, pepper, monosodium glutamate.
Exercise:
1. Taomi; Wash leek and cut into powder.
2. Put the rice and the right amount of water into the pot, boil it with high fire, and then cook it with low fire for 20 minutes until the porridge is finished.
3. Add fish balls and cook for another 5 minutes. Add leek powder, salt and monosodium glutamate until cooked, and sprinkle with pepper.
Chef's trick
Fish balls can be bought off-the-shelf or made by yourself. When making fish balls, it is important to note that the fish must be fresh. The success or failure of fish balls mainly depends on the freshness of fish and the fiber of fish meat. Grasp the proportion of fish, salt and water. There is too little salt and water, the fish paste is not sticky, and the soup is easily turbid. On the contrary, fish balls are easy to harden and cannot float. The total water volume is about 0.7 times that of 65438+ fish. When the fish is chopped into mud and beaten, it is stirred with dry starch, and the fish balls are tough and elastic. If it is stirred with water starch, it is soft and tender, but the elasticity is slightly poor.
Spicy fried fish balls
Sliced green pepper (bought in supermarket). Slice red pepper. Slice the onion.
1. Boil the water in the pot and cook the fish balls. Take out the cooked fish balls.
2. Bigger fish balls cut everything.
3. Re-start the pot, put oil in the pot and fry the onions.
4. Add green peppers and stir fry. Add red pepper and stir fry. Add the right amount of salt.
5. After the onions and peppers are cooked, add the cut fish balls, add the black pepper and cumin, and stir evenly. Spicy fried fish balls can also determine the dosage of various seasonings according to their own tastes.