Cantonese cuisine

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, stir-fried and stir-fried. Boiled < P > raw materials are used to crush 225g of shad meat, 2g of sausage soaked with Nostoc flagelliforme, 5g of vermicelli, 1g of chicken broth, 18g of lettuce with soy sauce and oil, 15g of cornmeal and sesame oil, and 5g of refined salt and pepper. Pour the chicken soup into a pot and heat it, squeeze the fish into fish balls, put them into the soup, and take them out after cooking; Put the vermicelli and lettuce into the soup pot, then add seasonings such as soy sauce and cook it slightly, and arrange the fish balls on it;

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

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The key technology of making fish balls: Everyone is familiar with fish balls. The preparation method is as follows: after the fish is cleaned, the skin and bone spurs are removed, and the red fish meat is removed, and then it is slightly rinsed in clean water, and then it is beaten on the chopping board with the back of a knife until the fish meat is loose, and then it is cut into paste with the blade, and then the cold soup and onion ginger juice are added in stages, and then it is stirred into a slurry by hand in one direction, and the refined salt is added, and then it is continuously stirred until it is extremely viscous paste, and then the egg white that has been stirred up is added in stages. At this time, you can squeeze the fish gizzard into balls the size of lychee, heat it in a cold water pot until the edge of the pot bubbles but does not boil, and keep it for a certain time until the balls are cooked, and then take it out and float it in cold water.

There are naturally many reasons for the success of making fish balls. Sometimes, although we operate as usual, we always fail to achieve the desired 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 fish such as grass carp, silver carp, white fish and catfish. Because of different fish species, the contents of myosin and actin in their muscle tissues are different, and the fibers contained in them are also different from those in connective tissues, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made from fish with high protein content and low fat content. 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 denaturation, 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 the finished product

To make fish balls with milky white and bright color, we should start with two details: the rinsing of fish and how to punch them. Rinsing fish can remove blood stains, impurities and hemoglobin in muscle. However, it should be noted that the fish can not be bleached for a long time, which will make the fish hard, and it will be difficult to become velvet when it is beaten, and its viscosity will be reduced.

the method of beating raw materials has great influence on the color of fish balls. Generally, the raw materials should be beaten with the method of light before heavy, and it is forbidden to rush for success at the beginning and exert too much force. As a result, fish particles are not only difficult to get married, but also bring up impurities such as sawdust on the anvil. In addition, it should be noted that you should not use your hands when flipping in the middle of punching, and at the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of minced fish.

Third, the influence of auxiliary materials on fish balls

There are "monohydrate, two salts, three eggs, four oils and five starches" in Sichuan cuisine, so it can be seen that the addition of auxiliary materials is particular. Water can dilute minced fish, which 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 at the same time, because of the role of charge, it must be in one direction when stirring, 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 is taking advantage of protein's characteristics of salt solubility and thermal coagulation. If 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 network forming power is weak; Too much salt will dehydrate the fish balls to some extent, which will reduce the water-holding capacity of the fish balls, cause denaturation, destroy the protein character, reduce the elasticity of the fish balls and affect their taste.

to make fish balls, you need to add proper amount of egg white and oil. Egg white has the characteristics of strong eating ability and good coagulation effect. The purpose of adding egg white is to increase the cementation and maintain the elasticity and tenderness of fish balls. The purpose of adding oil is to increase the delicate, smooth and tender taste of fish balls and to whiten them. However, it should be noted that neither egg white nor oil can be added too much. Because egg white has expansibility, if it is added too much, the surface of fish balls will be unsmooth when heated, which will affect the appearance of fish balls; When the oil is added too much, it is easy to make the fish balls honeycomb, resulting in a coarse and greasy taste.

Starch is a kind of adhesive and thickener. Adding starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to forming. However, the amount of starch should be moderate, too little, and the viscosity of fish balls is not enough; Too much, the fish balls will become hard, not white in color and have poor buoyancy.

IV. Heating and heat of fish balls

Heating will solidify the fish protein until the fish balls are cooked. However, we should master the cooking time of fish balls. The method is as follows: the raw fish balls should be put into a cold water pot, and then moved to a 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 side of the pot, and the fish balls will be cooked by turning down the fire to keep the water temperature for about half an hour. However, it should be noted that if the water temperature is lower than 6℃, the fish balls will denature and lose their viscosity, and the finished product structure will be loose, even scattered and shapeless; If the water temperature exceeds 1℃, the fish balls will be fibrous again, which will affect their taste. The ideal heating temperature of fish balls should be controlled between 8 ~ 9℃ for half an hour.

In short, to make fish balls well, we must make sure that six ingredients (water, salt, oil, eggs, powder and taste) are not needed. The beaten fish fillet is 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 lean beef 5g dry starch 75g refined salt 12g chicken essence 5g monosodium glutamate 5g white sugar 2g edible powder 1g pepper 25g dried tangerine peel 7 g?

how to make it?

1? Clean 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 dried starch with 12 grams of clear water, then pour it into the beef bowl in batches and mix well, then beat it until it is sticky and elastic by hand, 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 squeeze it into balls weighing about 15 grams by hand and soak it in a clear water basin for 15 minutes. Heat the wok and add water, add the soaked beef balls, cook them with low fire until they are mature, then take them out, put them in a clear water basin and let them cool, then take them out and drain.

The processed beef balls can be used to cook various dishes. ?

technical essentials:?

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

2? When starch is heated, it will absorb water, gelatinize and swell, 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 will be insufficient, which will affect the elasticity; Too much, the meatballs are easy to harden, the buoyancy is small, and the entrance is uncomfortable. ?

3? When beating the beef brisket, you must follow one direction, otherwise the beef stuffing will be difficult to form gelatinous. ?

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

5? Before heating beef balls, soak them in cold water to enhance their smoothness; When the beef balls are cooked, they should be heated slowly with a small fire; After cooking, it should be soaked in cold water to enhance its elasticity.