Clear soup fish ball material: 500 grams of fish 40 grams of clean water 3 egg white 50 grams of wet starch Seasoning: 4 grams of salt 25 grams of onion-ginger juice 1.5 grams of seasoning, cooked lard 50 grams of practice: 1. take 500 grams of fish, chopped into fish puree, add 40 grams of water, 4 grams of salt, 25 grams of onion-ginger juice, stirred in one direction; 2. stirred until viscous, with the hands of the try to squeeze a Fish balls, into the cold water, such as can float, then add whisked into a foamy egg white 3, 50 grams of wet starch, 1.5 grams of monosodium glutamate, 50 grams of cooked lard is still stirred in one direction, that is, into the fish ball material; 3. then, with the hands of the material will be squeezed into a diameter of 3 cm of fish balls into a pot of cold water, on the heat to cook (keep micro-open for 3 minutes) skimming the froth, with the leakage of a spoon will be the fish ball fish out into the.

Crispy fried cuttlefish balls - golden seafood bomb

Materials clear soup fish ball material: (two people portion) cuttlefish meat 300 grams, remove the edge of the square package two slices, a little fat; seasoning: salt 1/4 teaspoon, sesame oil, a little pepper, egg white, a tablespoon of cornstarch, half a teaspoon of wine Method: 1, fat meat into the boiling water to cook, take out, and then put it into the boiling water. Cook the fat meat in boiling water, then rinse with water to freeze. 2: Cut square buns into pieces and set aside. 3: Wash cuttlefish meat, chop it and stir it. 4, the broken cuttlefish meat and seasonings stirred until gelatin, add fat and mix well, made of cuttlefish balls, rolled on the top of the package particles, put into the hot oil and fried until golden brown and cooked through that is complete. Comments:Fresh cuttlefish taste on the light side, no other seafood fresh or sweet, so it is appropriate to put more seasoning. Its best feature is its crisp and tender texture and snow-white meat, which sells well. Choose the larger cuttlefish to make cuttlefish gelatin for better results.

Fish Balls in Soup

Fish Balls in Soup Taste: Fresh soup, tender fish Main Ingredients: 1 grass carp about 1000 grams of eggs 1 starch Seasoning: 1 tbsp lard 15 tbsp stock 1/3 tbsp wine 2 tsp salt 1 tsp MSG 1 tsp 1, grass carp slaughtered and cleaned, take the meat, bleach the blood in clear water; the bleached fish into the mushy fish; 2, add salt, MSG, wine and fish paste into the mushy fish. salt, monosodium glutamate, cooking wine, egg white, starch, lard, stir well; 3, boiling water, the fish paste into pills pinched into the pot to cook shaped, fished out to be used; 4, to the pot with soup, into the fish balls, seasoning salt, monosodium glutamate, the fish balls cooked into.

Fuzhou Fish Balls

Fuzhou Fish Balls are made of eel, shark or freshwater fish minced and stirred with sweet potato flour (starch), and then wrapped with pork or shrimp and other fillings made of pill-shaped food, which is one of the flavorful snacks rich in Fuzhou's local characteristics. Fuzhou fishballs are stuffed meatballs with fish as the outer skin, with fine selection of materials, elaborate production, thin and even skin, white and crystal color, smooth and crisp, meat soup is not greasy. Fuzhou, near the sea, rich in aquatic products, so nearly 1,000 years fish balls gradually become Fuzhou fish products snacks, the hall master, widely acclaimed. In Fuzhou, it is said that "there is no seat without fish ball". Especially the overseas Chinese who go back to Yung to visit their relatives, all like to taste the fishballs of their hometown and have a good taste. In Fuzhou, it is customary to hold a banquet, and the guests are required to "clip the wine bag". In the past, there were fishballs in the "wine bag", which were as big as a child's fist, and they were cut into small pieces and eaten by everyone. There are also people who love to eat small fishballs without filling, specially invited special, its elasticity is very strong.

Jinjiang Shenhu fish ball (water ball)

Shenhu water ball selection of eel, maga fish, Jiala fish, minnow and five-spice meat, etc., chopped and mashed, and groundnut flour together with the stirring of a thousand whacks into the shape of a round, block, fish-shaped, tough, snow-white, soft, and with the meat and bone broth, onions, lean meat with cooking, pot expansion force, not easy to deteriorate, the entrance is tasty and crisp.

Wenzhou fish balls

Also known as fish round, Wenzhou famous points, and fish balls around the world are different, the shape of irregular bars, translucent jade white. Fresh otolithic fish meat as the main ingredient, pick off the fish spines and cut into thin strips, scraped with a knife into fish paste, with wine, salt and monosodium glutamate impregnated for a few moments, add white starch, mixed into the ginger and green onion minced evenly mixed with the hand kneaded until the fish elasticity of the full. When the pot, squeeze the fish into strips with your fingers and drop it into the pre-cooked boiling water, until it floats transparently, that is, it is cooked. Served in a pot of broth with rice vinegar, chopped scallions and pepper, Wenzhou Fish Balls were designated a "Famous Chinese Snack" in 1998.

Chiu Chow Fish Balls

Large, white, and made from more expensive fish, these are best known in Hong Kong as Aberdeen fish balls. They are usually eaten with noodles or rice noodles in hot soup at Chiu Chow noodle stalls or cafes (also known as fish ball noodles or fish ball river, priced from HK$10-25). In addition, these fish eggs are sold in markets and supermarkets, and Hong Kong people also use them as ingredients in hot pots.

Luoding Fish Balls

In Luoding, pangolins are eaten in three ways, called the "Three Flavors of Fish": fish balls, fish bone balls (also known as crispy fish), and fish rot. Fish balls are made by pinching small balls of fish glue and rolling them in boiling water; fish bone balls are made by chopping up fish bones and skin into mush, then adding seasonings and pinching them into small balls and deep-frying them until they become crispy. It is rumored that the traditional food of Luoding City, "Wrinkled Fish Rot", originated in the Qianlong period of the Qing Dynasty. "From the time of its origin, this famous dish has been one of the must-have dishes for banquets in this place. Of course, good ingredients need to keep up with the times, so "Luoding Wrinkled Veil Fish Paste" is listed on the Intangible Cultural Heritage Protection List of Luoding City, Guangdong Province, to be preserved. The key to the high quality and flavor of Luoding Wrinkled Fish Preserved Fish Preserved in Luoding lies in the careful selection of ingredients and the excellent production. The key to the quality and flavor of Luo Ding Wrinkle Fish Rot is the careful selection of ingredients. In terms of ingredients, the local fresh pangolins are used, and moderate pangolins are chosen as raw materials, because pangolins that are too big have coarse meat that is not tender and smooth, and pangolins that are too small have loose meat that has a slightly lighter aroma. In the processing, the first fresh pangolin meat, remove the bone peeling, take the net meat chopped into puree, add egg white, powder heart, salt, water and other seasonings, repeatedly stirred in the same direction into a viscous and have a certain degree of elasticity of the fish gelatine, and then pinched in the palm of your hand, pressing the fish gelatine from the tiger's mouth extrusion of the pellet, and then pick off the frying pan with a tablespoon; in the deep-frying, the choice of pure peanut oil, the temperature of the oil can not be too high, the temperature of the oil should be maintained seem to roll non-roll; to master the "fire", to be able to get a good fire, and then to get a good job. The temperature of the oil should not be too high, and the oil temperature should be kept in a rolling or non-rolling state; it is necessary to master the "fire", and fry them until they are light golden brown. Before serving, it is best to use water to boil wrinkled yarn fish rot a moment, and then with the above soup, green vegetables can be served. Wrinkle yarn fish rot also have braised and other ways of eating. It can be said that Roding wrinkled yarn fish rot can be used as a food ingredient for chefs to play at will, is one of a variety of food. At the same time also for food creativity you make a unique food. And Hong Kong wireless television Jade Channel referred to as TVB in the day with the god of food program are broadcast, Hong Kong Yuanlang god of food Leung Man-tao, that is, the Grand Ronghua restaurant hold FIT people personally host this program, after tasting this food greatly praised. Cooking methods are also varied: simmering, hot pot, pot (wok), boil, and so on. Chan Kee Hong Kong Style Fried Fish Eggs Hong Kong Style Fried Fish Eggs

Delicious curry fish eggs and fish paste siu mai, street style Hong Kong's street cooked food began in the 1950s with itinerant hawkers. These fish eggs are deep-fried in oil with a golden brown outer layer and made from cheaper shark meat. They are usually sold on bamboo skewers or in paper cups. Prices per skewer/cup vary depending on the location of the stall (around $4 to $10 per skewer/cup). Some stalls specialize in fish eggs, similar to hot dog stands in the West. They are often served with chili sauce or sweet sauce. Generally, there are two types of fish eggs to choose from, spicy and original, spicy fish eggs are usually soaked in curry or satay sauce and heated, while the original fish eggs will be soaked in broth and heated.

Taiwanese fish balls

Traditionally, fresh fish is selected, part of the flesh is taken, and some of the flesh is mixed with fish spines, and then twisted at a low temperature to make fish meat, then the meat and salt are added to a wooden mortar and pestle, and then the meat is pounded vigorously, so that the salt-soluble proteins in the flesh will be reorganized into a reticulation structure, and then finally turn into a thin and glossy paste. The fish paste is then scooped into balls with a spoon and boiled in boiling water to make fish balls. Nowadays, most of the fish balls are made by machines. There are many types of fishballs in Taiwan, and those with a crispy texture are called "crispy balls". Danshui Shark Balls, Nanfangao Ghost Head Fish Balls, Tainan Louse Fish Balls, and Kaohsiung Flag Fish Balls are the four most representative types of fishballs in Taiwan, while Cod Fish Balls, Hanaji Fish Balls, and Shrimp Fish Balls are also common types. There are also other types of fishballs such as cod fishballs, fishballs, shrimp fishballs, and so on. The cooking methods include frying, boiling in soup, and boiled in Kanto style.