Fish balls in clear soup: 500g of fish, 40g of egg white, 3 grains of wet starch, 4 grams of refined salt, 25g of onion and ginger juice, 50g of monosodium glutamate and 50g of cooked lard. Methods: 1. Chop 500g fish into fish paste, add 40g clear water, 4g refined salt and 25g onion ginger juice, and stir uniformly in one direction; 2. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, that is, fish balls; 3. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.

Crispy fried cuttlefish balls-gold seafood bomb

Materials Clear soup fish balls: (two people) 300 grams of cuttlefish and two pieces of fat; Seasoning: 65438+ 0/4 teaspoon of salt, a little sesame oil and pepper, one tablespoon of egg white and corn flour, and half a teaspoon of Shaoxing wine. Practice: 1. Cook the fat meat in boiling water, take it out, freeze it with water and dice it. 2, the square bag is cut into pieces for use. 3. Wash, chop and mash cuttlefish. 4. Stir the minced cuttlefish and seasoning until gelatinous, add oil and mix well to make cuttlefish balls, turn over the bread, and fry in hot oil until golden and cooked. Comments: Fresh cuttlefish is light in taste, not as delicious or sweet as other seafood, so it needs more seasoning. Its biggest feature is crisp and tender taste, white and tender meat, and it sells well. The larger cuttlefish is selected as cuttlefish glue, and the effect is better.

Fish balls in soup

Tangyuan taste: the soup is delicious, and the fish is tender and refreshing. Ingredients: mandarin fish 1 strip 1 0,000g eggs 1 starch. Suitable seasoning: lard 1 small spoon broth 15 small spoon cooking wine 1/3 small spoon refined salt 2 small spoon monosodium glutamate 65438. Beat the bleached fish into minced fish; 2. Add refined salt, monosodium glutamate, cooking wine, egg white, starch and lard into the minced fish and mix well; 3. Boil the water, knead the minced fish into balls, cook them in a pot, and take them out for later use; 4. Add broth to the pot, add fish balls, add refined salt and monosodium glutamate, and cook the fish balls.

Fuzhou Fish ball

Fuzhou Fish Ball is one of the local snacks with Fuzhou characteristics, which is made of eel, shark or minced freshwater fish, mixed with sweet potato powder (starch) and wrapped with lean pork or shrimp. Fuzhou fish balls are balls stuffed with fish skin. They are carefully selected and carefully made, with thin and even skin, white and bright color, smooth and crisp to eat, and the soup is not greasy. Fuzhou is close to the sea and rich in aquatic products, so fish balls have gradually become the main force of Fuzhou fish products snacks for thousands of years, and have been widely praised. There is a saying in Fuzhou that "nothing can be done without fish balls". Overseas Chinese, especially those who go back to Yan Rong to visit relatives, like to taste the fish balls in their hometown and have a good time. Fuzhou custom, at the banquet, guests should "sandwich wine bags." There used to be fish balls in the "wine bag", which were as big as children's fists. When you are "sandwiched" home, you have to cut it into small pieces for everyone to eat. Some people also like to eat small fish balls without stuffing, which are specially made by people and are very elastic.

Jinjiang Shenhu Fish Pill (Shuiwan)

Shenhu Shuiwan is made of eel, mackerel, preserved fish, sensitive fish and spiced meat. It was chopped and mashed with sweet potato powder. It is round, massive and fish-shaped, tough and white, and soft in texture. It is cooked with meat and bone clear soup, oil onion and lean meat. The pot has strong expansibility, is not easy to deteriorate, and is crispy at the entrance.

Wenzhou Fish ball

Also known as fish balls, Wenzhou famous spot is different from fish balls all over the world. Its shape is irregular strip and translucent jade white. Fresh? ? Fish is the main material. Cut the fishbone into thin strips, scrape it into fish paste with a knife, soak it in wine, salt and monosodium glutamate for a while, add white starch, add shredded ginger and chopped green onion, and knead it by hand until the fish is elastic. When cooking, squeeze the fish into strips with your fingers and fall into the boiled water in advance, and it will be cooked until it floats transparently. When eating, use the original soup in the pot with rice vinegar, chopped green onion and pepper. 1998 "Wenzhou Fish Pill" was designated as "China Famous Snack".

Chaozhou fish balls

It's big and white, and it's made of more expensive fish. In Hong Kong, this fish ball is the most famous one produced in Aberdeen. Usually in Chaozhou noodle stalls or tea restaurants, you can eat noodles in soup or river (that is, fish egg noodles or fish egg river, the price ranges from 10-25 Hong Kong dollars). In addition, this kind of fish eggs are sold in markets and supermarkets, and Hong Kong people also use fish eggs as chafing dish ingredients.

Luoding fish balls

In Luoding, there are three ways to eat shad, which are called "three-flavor fish": fish balls, fish bone balls (also known as crisp fish) and fish rot. Fish balls are kneaded into balls with fish glue and boiled in boiling water; Fish bone pills are made by chopping fish bones and skin into minced meat, adding seasoning, kneading into small pills and frying until crisp. According to legend, the traditional food "Crispy Fish Rot" in luoding city originated in the Qing Dynasty. The famous dish "Crispy Fish Rot" has been one of the necessary dishes for banquets here since its origin. Of course, good ingredients need to keep pace with the times. Therefore, "Luoding Weaving Fish Rot" is listed as the intangible cultural heritage protection list in luoding city, Guangdong Province, and is protected. Luoding crepe fish rot The reason why Luoding crepe fish rot is of high quality and delicious taste lies in the exquisite selection of materials and excellent production. In terms of materials, local fresh shad and moderate shad are selected as raw materials, because when the shad is too big, the meat is rough and not tender, and when the shad is too small, the meat is loose and the flavor is slightly light. During processing, the fresh shad is peeled, boned, and the clean meat is chopped into minced meat, and seasonings such as egg white, powder core, salt and water are added, which are repeatedly stirred in the same direction to form viscous and elastic fish glue, then squeezed in the palm, forcing the fish glue to extrude particles from the tiger's mouth, and then fished out from the oil pan with a spoon; When frying, choose pure peanut oil, the oil temperature should not be too high, and the oil temperature should be kept in a tumbling state; It is necessary to master the "heat", fry it until it is light golden yellow, and then pick it up for use. Before serving, it is best to cook the wrinkled fish with clear water for a while, and then serve it with the above soup and vegetables. Wrinkled yarn, fish rot, etc. It can be said that Luoding crepe fish rot can be used as a food raw material for chefs to play at will, and it is an all-round food. At the same time, it is also for you who are creative in food to make unique food. Moreover, the abbreviation of "Hong Kong Dollar Lang" was broadcast in the daily food show, and Liang Liang, the flying man of Da Ronghua Restaurant, personally presided over the show, which was well received after tasting this food. Cooking methods are also varied: simmering, making hot pot, frying pan and so on. Jeffery Ji hong kong-style fried fish and eggs hong kong-style fried fish and eggs

Delicious curry, minced fish eggs and street cooked food with street flavor in Hong Kong started from the mobile vendors in the 1950s. This kind of fish eggs is fried with golden outer layer and made of cheaper shark meat. Generally, a few pieces of bamboo sticks are sold, or they can be put in paper cups. Each string/cup of food stalls is uncertain, and the price depends on the location of food stalls (about 4 to 10 yuan per string/cup). Some food stalls specialize in selling fish eggs, similar to western hot dog stalls. It is often served with Chili sauce or sweet sauce. There are generally two kinds of fish eggs to choose from: spicy fish eggs and original fish eggs. Spicy fish eggs are generally heated with curry juice or satay juice, while original fish eggs are heated with clear soup.

fish ball

The traditional practice is to select fresh fish, take some fish meat, and mix some with fishbone, then grind it into minced fish at low temperature, then add minced fish and salt into a wooden mortar and beat the minced fish hard. The salt-soluble protein in fish will recombine into a network structure and finally become a delicate and shiny fish paste. Then dig the fish paste into balls with a spoon and cook it in boiling water to make fish balls. Nowadays, most machines are used to beat fish pulp. There are many kinds of fish balls in Taiwan Province Province, among which the crispy fish balls are also called "crispy fish balls". Danshui Shark Pill, Nan 'ao Ghost Head Knife Fish Pill, Tainan Milk Fish Pill and Kaohsiung Flag Fish Pill are the four representative fish balls in Taiwan Province Province. In addition, cod balls, cuttlefish balls and shrimp balls are also common varieties. Cooking methods include frying, making soup and cooking in Guandong.