Fish Balls in Clear Soup

Materials: 500 grams of fish, 40 grams of clean water, 3 egg whites, 50 grams of wet starch Seasoning: 4 grams of salt, 25 grams of onion-ginger juice, 1.5 grams of seasoning, 50 grams of cooked lard Methods: 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. When the hand try to squeeze a fish ball, put into 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 hand will be squeezed into a diameter of 3 centimeters of the fish ball into a pot of cold water, on the fire to boil (keep micro-open for 3 minutes) skimming the froth, with a leaky spoon will be the fish ball fish out that is.

Octopus balls

Materials: 200 grams of gluten flour, 30 grams of clarifying powder, 1/2 tsp of baking powder, 2 eggs, 350 cc of broth, 350 cc of kohlrabi, octopus, red ginger, seaweed powder, seasoning, salt, soy sauce, 1 tsp of soy sauce, dressing, salad dressing Directions: 1. Sift the ingredients into a sieve, add the egg and the stock, then add the egg mixture. 2. Beat the egg into egg juice, add the stock and the powder of Method 1 and mix well to form a batter, then add seasoning to taste 3. Chop the cabbage and octopus and set aside. 4. Heat the octopus grill model, then crumple a paper towel into a convenient shape for oiling and wipe the model with the oil. Then, rotate the batter until it turns into a golden brown ball and serve with salad dressing and a sprinkling of seaweed powder.

Crispy fried cuttlefish balls

Crispy fried cuttlefish balls - golden seafood bombs Ingredients Fish balls in broth

Materials: (two people) 300 grams of cuttlefish meat, remove the edge of the square package two slices of fat; seasoning: 1/4 teaspoon of salt, sesame oil, a little pepper, egg white, cornstarch, a tablespoon of wine, half a teaspoon. Method: 1. Cook the fat meat in boiling water, then rinse with water and cut into pieces. 2.　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 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

Flavor: Fresh Soup, Fish Tenderness Main Ingredients: Grass Carp 1000 grams Eggs 1 Starch Seasoning: 1 tbsp Lard 15 tbsp Broth 1/3 tbsp Wine 2 tbsp Salt 1 tsp Essence of Chili Seasoning: 1. Slaughter the grass carps and wash, take the meat and bleach it with clean water; 2, to the puree of fish with refined salt, monosodium glutamate, cooking wine, egg white, starch, lard, stir well; 3, boiling water, the puree of fish pinched into balls into the pot to cook shaped, fish out to be used; 4, to the pot with broth, the next into the fish balls, seasoned salt, monosodium glutamate, the fish balls cooked into.

Fish ball Brasenia schrebergeri soup

Fish ball Brasenia schrebergeri soup

Main ingredients: cinnamon fish catty (about 320 grams), Brasenia schrebergeri 1 catty 9 two (about 950 grams) Seasoning: 6 cups of broth, shredded ham, a little bit of salt (1) fish washed and wiped dry, with the meat crusher stirred into the velvet, add a little broth and salt, stirred into the fish rot (in the form of bean curd), and then placed in the kiki-jammer to squeeze out the fish balls.　(2) Cook the fish balls in slightly boiling water, and then lift them up for use.　(3)Fill the pot with soup, bring it to a boil, put in Brasenia schreberi and fish balls, boil for 5 minutes, sprinkle with shredded ham, and season with salt to taste.

Edit this paragraph around the fish ball

Fuzhou fish ball

Fuzhou fish ball with eel, shark or freshwater fish minced, plus sweet potato flour (starch) mix evenly, then wrapped in lean pork or shrimp and other fillings made of pill-shaped food, is rich in Fuzhou, one of the local specialties of the flavor of snacks. Fuzhou Fish Balls

Fuzhou Fish Balls is a kind of stuffed meatballs with fish as the outer skin, which is made with fine materials and exquisite production, with thin and even skin, white and crystal color, smooth and crisp, and non-fatigue meat in the soup.　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 material, pick off the fish spines and cut into thin strips, with

production method (18 pictures) knife scraped 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 hands of kneading until the fish meat elasticity of the full. When the pot, the fish with fingers squeezed into strips fell into the pre-cooked boiling water, scalding until transparent floating 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 fish bones and skin into mush, then adding seasonings and pinching them into small balls and deep-frying them until they become crispy; and fish rots are made by pinching small balls of fish glue and deep-frying them in peanut oil until they turn a light golden brown color.　 Luo Ding fish ball

[2] According to legend, Luo Ding City's traditional food "wrinkled yarn fish rot", originated in the Qing Dynasty during the Qianlong period. "From its origin, this 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, therefore, "Luoding Wrinkled Fish Paste" is listed on the Intangible Cultural Heritage Protection List of Luoding City, Guangdong Province, to be protected.　 Luoding Wrinkled Fish Rot

The key to the quality and flavor of Luoding Wrinkled Fish Rot lies in the careful selection of ingredients and the excellent production. In terms of ingredients, local fresh pangolins are used, and moderate pangolins are chosen as raw materials, because pangolins that are too big are coarse and not tender, and pangolins that are too small are loose and have a slightly lighter flavor. 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 "daily food god" program are broadcast, Hong Kong Yuanlang food god Leung Man-tao (that is, the big Ronghua restaurant hold FIT people) personally hosted the program, after tasting this food greatly praised. There are also various cooking methods: simmering, hot pot, pot (wok), boiling 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 other common types. There are also other common types such as cod fish balls, flower branch balls, shrimp balls, etc. The cooking methods include deep frying, boiling in soup, and boiling in Kanto.

Japanese bamboo wheel

Hong Kong and Macao commonly known as poodle fish balls, poodle balls, poodle rolls or poodles, the earliest is a kind of puree of fish, flour, egg white, seasoning mix, wrapped in bamboo sticks, thin wooden sticks and fire baked or steamed snacks, nowadays most of them have switched to the use of machine manufacturing, no longer use the traditional method of production. People add salt, sugar, starch, egg white, etc. into the fish meat of mintail, shark, flying fish, flower crucian carp, etc. and stuff it into the bamboo circle, which is thickly clamped with a thick stick-like skewer made of bamboo or metal, and then fire-roasted or steamed. Bamboo wheels are hollow cylindrical, mostly 2 centimeters in diameter and 4 to 6 centimeters long, with light yellow heads and tails, brown in the middle, and a wrinkled surface, as if they had been barbecued. Depending on the region, the fish used, and the form and flavor of the preparation, bamboo wheels have their own individual characteristics. On the other hand, because of its low cost, low fat content and high protein content, some people use it as dog food.

Sansha Fish Balls

Sansha, one of the country's five famous fishing ports, is the location of the East Fujian fishing grounds, and is now the main fishery production base in Fujian Province and a port for trade with Taiwan, a first-class fishing port, rich in aquatic products and many economic fish. Sansha fish ball is very famous, it is used eel, shark, horse mackerel or other fish meat in the mortar pounded into mush, add starch and mix evenly made of fine selection of materials, the production of exquisite, thin and uniform skin, white and crystal bright color, eat smooth and crisp, soup fragrant, full of elasticity. In the production of fish balls, is to use a knife to scrape out the fish mush do, pay attention to the board to pad a piece of raw pork skin, fish scraping the end of the thorns will end up sinking all in the skin, and will not scrape out the slag of the board.　There is another way, tender flavor is a little less, but ensure that you can do well: fish steamed first, pick out the thorns, crushed, add starch, egg whites, etc., seasoning, and then as common as the method of making pills production. If you are afraid of crumbling, can be steamed again into the soup.　Sansha's fishballs are genuine, unique flavor, elasticity, fresh taste, even the soup is the taste of seafood, the taste of the sea.

Edit the nutritional value

1. fish is rich in nutrients, has a tonic stomach, diuresis, swelling, lactation, clearing heat and detoxification, stop coughing down the efficacy of the gas; 2. fish is rich in magnesium, the cardiovascular system has a very good protective effect, is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases; 3. fish is rich in vitamin A, iron, calcium, phosphorus, and so on, eat fish often. Fish is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish regularly is also effective in nourishing the liver and tonifying blood, and moisturizing the skin and hair.　Calories: 107 calories (100g) Carbohydrates: 12.7 (g)