Fish balls (also called fish balls) are a delicious dish in southern my country. In the land of plenty in southern my country, almost every family can make it and everyone loves to eat it. It is also a must-have dish for family banquets and various restaurants.
Fish balls in the south have been around since ancient times.
According to legend, King Wen of Chu loved fish very much. Every time he ate, he would eat delicacies from both mountains and seas, but fish was indispensable.
One time when he went out and returned to the palace, he saw the Wuchang fish cooked and ate it in big mouthfuls. Unexpectedly, a fish bone pierced his throat. This was terrible.
King Wen of Chu was furious and furious, and immediately ordered the banquet officer to be beheaded.
From then on, no one dared to cook fish for him.
But King Wen of Chu couldn't live without eating fish for another day. What should he do?
So, the clever chef cut off the head and tail of the fish, peeled the skin and picked out the spines, chopped it into fine pieces, made it into fish balls, and served it carefully.
King Chu Wen found it delicious and delicious, and he didn't have to worry about fish bones getting stuck in his throat.
From then on, making fish into fish balls became a custom in Jingchu area.
Fish balls are becoming more and more attractive, especially around the Spring Festival. Refined fish balls have become a convenient and decent dish for urban and rural people to entertain guests, and they are also a popular dish in the south.
It is also said that Dong Xiaowan, the beloved wife of Mao Pijiang, a talented scholar in the late Ming Dynasty, was a gourmet and could cook. She created the first fish ball - stuffed crab fish ball. This dish is soft and elastic, as white and tender as gelatin, and the inside is
Pregnant crab powder is like amber in color and floats in clear soup. It has the beauty of "gold and white jade pockets, jade beads bathing in clear water".
Ingredients: 1 carp (or herring) (more than 1000 grams, preferably large fish), 1 gram of ginger juice, 1 gram of green onion juice, 1 gram of MSG, 4 eggs, 3 grams of salt, 55 grams of lard, chicken broth
500 grams, 40 grams of mushrooms, 0.5 grams of pepper.
Preparation method: Wash the carp or herring, scrape the clean meat, chop the clean meat into minced fish, add ginger juice, green onion juice, MSG, egg white, salt and lard to the minced fish and stir into a sticky paste.
Put the wok on a low fire, put water into the pot, squeeze the fish into round or orange-shaped fish balls and put them into the water. After finishing, move the pot to a high heat and cook the fish balls.
To eight mature.
Put chicken soup, lard, mushrooms, monosodium glutamate, and refined salt into the pot. After boiling, add the fish balls. Cook for a while and then remove from the pot. Sprinkle with pepper and chopped green onion.
When squeezing fish balls, you should pay attention to the fact that the size of the fish balls is consistent and the shape is similar to orange petals (called orange petal fish balls).
The fish balls made by some famous people in Taizhou, Jiangsu are quite distinctive.
The fish balls produced are white, smooth, tender and quite distinctive.
What's even more peculiar is that this kind of fish balls are round in the soup, long when held on chopsticks, and flat when placed on the plate.
Features: White as jade, fresh and smooth, rich in nutrients and easy to eat.
You can also do this: use a meat grinder to mince the fish after shaving the bones, and mince the pork fat, then add a few egg whites, flour, salad oil, salt, and MSG, stir in one direction until fully mixed, and bring to a boil.
With an empty fist, grab a handful of mixed fish meat, squeeze out a meatball from between your fingers and thumb, scrape it off with a spoon and put it into the boiling water. Repeat until a full pot is boiled.