Fish balls traditional snacks, also known as the "water ball", ancient times called "blanch fish balls". Fish balls are often cooked in Fuzhou, Minnan, Guangzhou area of traditional food. Because of its delicious flavor, eat more not tired, can be used as a snack ingredient, but also for soup, is an indispensable coastal people seafood delicacies.
Fish balls, also known as fish rounds, for China's most representative of the traditional surimi products, according to the different production habits of different places, divided into with or without filling, with or without starch and many other varieties, each with its own flavor, taste, cooking methods, suitable for most people to eat. Because the main raw material of fish balls is fish, as the saying goes, "Eat fish smart", the nutritional value of fish balls can be seen.
The origin of fish balls
Legend has it that in 210 AD, Emperor Qin Shi Huang came to Zhifu Island in Jiaodong on an eastward tour, he was very fond of eating sea fish, so the chef gave him to do the fish to eat, and it happened to eat the fish when the fish was stuck in the throat by the fish splinter, and in a fit of rage, killed the chef to do the fish for him. Qin Shi Huang's second east tour came to Zhifu Island. None of the chefs dared to make fish for Emperor Qin Shi Huang to eat, but was afraid of Emperor Qin Shi Huang named to eat fish, the chefs had to draw lots to decide who to do the fish, unfortunately was a chef of Fushan draw. The chef knew that he was in big trouble, there is no way to only paste the fish on the plate, with a knife to make a strong beat, mouth yelled: "It is you who sent me to death, I'm going to die ......" I do not know how long, suddenly a chef shouted at him to serve, which is when he just Wake up, look down to see the fish has been patted into the mud by him, the fish meat and fish spines separated, coincidentally Qin Shi Huang did not order fish, in a hurry the brain suddenly had inspiration. So they will shoot into the mud of the fish with their hands into a fish ball, put into the pot to cook into a fish ball soup. The first emperor of Qin Shi Huang ate the fresh, tender, and no thorns of the fish balls, the dragon's face was very happy, praised the Fushan chef's skill, the chefs have to learn to do a boil "fish balls". The Fushan chef was recognized by Emperor Qin Shi Huang, who often gave him quick boiled "fish balls" to eat, and then stayed with Emperor Qin Shi Huang as a royal chef. The story and the dish were spread throughout Jiaodong and became a favorite.
Nutritional value of fish balls
1, fish is rich in nutrients, with nourishing stomach, water, swelling, breast milk, clearing away heat and detoxification, stop coughing down the efficacy of 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, etc., and often eat fish is also a good way to protect the liver. The first thing you need to do is to take a look at the color of your skin, the color of your hair, and the color of your skin.
Fish Balls calories :
Alias: fish eggs
Calories: 107 calories (100 g)
Classification: eggs, meats and products
Evaluation: high water content, protein and fat content is less than the average fish, the production of its addition of starch, the overall calories and general Fish is comparable, can be eaten in moderation when losing weight.
Frozen fish balls to eat less :
Frozen fish balls in order to eat when there is a fresh taste of fish, in the process of making a large number of food additives, according to the investigation of the salt content of the frozen fish balls is five times the flesh, in order to maintain the taste, frozen fish balls of fat content are greater than 20%, eat six fish balls is thought to eat six pieces of pork fat calories. Eating six fishballs is like eating six slices of pork fat calories, this frozen fishballs calories are quite high, is the real culprit of obesity.
How to make fish balls delicious (a) fish ball practice guide : 1, ordinary fish balls 1, buy fish. It seems like any fish will do. But it's best to pick the one with fewer thorns, right? 2, flake fish. To pick the fish meat from the bone into two pieces. 3, make fish paste. Put the sliced fish skin-side down on the board, press the tail with your hand, and scrape hard with the blade of the knife from the tail to the head, so that you can scrape out the mushy fish. 4. Stir the fish paste. Pour the minced fish into a larger pot, put salt, water, ginger, garlic, and green onion, and stir vigorously in a clockwise direction. Be sure to keep stirring in one direction. You can put more salt, it's okay for the fish balls to be salty. Keep stirring until the fish is strong. The test is to pinch a ball into the water, if it does not sink to the bottom, it is OK. 5, do seasoning. Find a container and put chicken broth, pepper, soy sauce, vinegar, sesame oil, scallions, and cilantro in it. 6, cook the fish balls. Make a pot of water, pay attention, first of all, to maintain a low temperature, the mixing of the fish pinched into balls one by one into the pot. After all the fish balls in the pot, turn up the heat and cook the fish balls. 7, out of the pot, the fish balls with soup together. 2, Octopus balls Ingredients: 200 grams of low gluten flour, 30 grams of clarified flour, 1/2 tsp baking powder, 2 eggs, 350 cc of broth, cabbage, octopus, red ginger, seaweed powder. Seasoning: Salt 1 tsp soy sauce Sauces: Salad Dressing Directions: 1. 200g of gluten flour, 30g of cornstarch, 1/2 tsp of baking powder, sifted and set aside 2. 2. Beat the eggs, add the broth and the powder from recipe 1 and mix well to form a roux, then add the seasonings to taste 3, Chopped cabbage and octopus cut into small pieces and spare 4, the octopus grill model hot, and then kneaded into the shape of a paper towel to facilitate the oil coating, dipped in oil wipe the model, and then pour the batter into the model about 5 minutes full, into the cabbage and octopus pieces and shredded red ginger, and then drizzled with the batter, and then rotate the batter to be grilled into a golden brown ball shape can be dished up, drizzled with salsa and sprinkled with seaweed powder can be. Chiu Chow Fish Balls Recipe Name: Chiu Chow Fish Balls 1>Slaughtered yellowtail, gills, scales, and viscera, cleaned, and sliced, Gills, scales, viscera, wash, slice the net meat stranded into fish paste, put in a basin; 2, fish paste into the egg white, refined salt, monosodium glutamate, 25 ml of water and stir, and tart until gelatin, can stick to the hand does not fall, then extruded into the fishballs, discharged into a basin of clean water to soak, about to do 50 pcs; 3, will be the fishballs with the water poured into a pot, the first with a high fire to the surface of the fast-cooking molding, change to a small fire will be the fishballs Dip the fishballs to slightly cooked, remove; 4, medium heat boiling soup (or water) 1000 ml, the fish balls into the cooking until floating, and immediately end away from the fire, add seaweed, chopped green onion, monosodium glutamate, fish sauce, sesame oil, pepper, and then into the soup cup or bowl. (2) to do the fish ball tips Whether the Dongjiang fish balls, Chiu Chow fish balls, Fuzhou fish balls, pangolin fish balls, cuttlefish balls, etc., are famous for the color of the white, smooth and refreshing, taste and delicious. For the cooking of fishballs, there are a variety of different methods, each division, the famous fishballs, has its own exclusive recipe, secret tricks. The author from the kitchen more than 30 years of practice, talk about fish ball production tips. Fish selection Sea eel is the first choice, this fish is less spiny and succulent, white and tender, large amount of draught, delicious flavor, is the ideal raw material for cooking fish balls. The next available shark, sea bass, Mandarin fish (Guihua fish), grouper, mackerel, catfish, pangasius, grass carp, silver carp, (fish Gan) fish, crucian carp, scallops, cuttlefish, squid, (fish chapter) fish, and so on. 1. It is not advisable to use live fish with frozen fish. If you use the slaughter of live fish that is made of fish balls, it will produce fish meat is not easy to eat water, difficult to get on the phenomenon of strength. Because just slaughtered fish, muscle stiffness, muscle fiber hardening. It is not advisable to use refrigerated fish, because the body of the fish after freezing, there are ice crystals will make the muscle tissue damage, the fish body becomes dry shrinkage, in the production of fish glue, difficult to absorb water, it is difficult to play on the strength of not easy to get up glue. 2. Only take the "fish green", do not fish red meat. Not all of the fish in the fish body can be used, generally only take the back part of the fish meat. And scrape the meat, only scrape the white part of the fish, do not take the fish fine bone and near the skin of the red meat. Because of the myoglobin-containing fish meat, it will affect the color of the fish balls. Fish Handling 1. Fish should not be rinsed. Fish should not be rinsed in water. After rinsing, the fish will become more stiff, not easy to chop, not good for draining, and difficult to gelatinize when stirring. 2. Fish should be chopped finely. The finer the fish meat particles chopped, the better the combination of water and flavor, the more comprehensive the amount of fish glue draught, the more tender and smooth the cooked fish balls. You can use a meat grinder to grind before chopping. Fish glue with salt on the strength The so-called "on the strength", the kitchen will be the fish glue with salt after full mixing, the viscosity is more and more big, eat into the water is also more and more, known as on the strength. Salt, is an electrolyte, salt can be absorbed into the water. Salt under the action of external forces, and water, fish proteins fully combined to form a viscous sol, so that the air into the sol, and resulting in soft and tender fish balls. Fish balls to add starch Fish gelatin mixing, in addition to the addition of salt, water, egg whites, flavored powders and other seasonings, but also need to add an appropriate amount of starch (potato starch or cornstarch). Because the starch in the fish paste, water, salt, flavor between the role of emulsifier, after the paste into a colloid with a certain viscosity, thus increasing the viscosity of fish glue. Fish glue can be added to the egg white In the production of fish balls, you can add an appropriate amount of egg white, because the egg white has a gelatinization, expansion, color white and smooth. Fish glue added to the egg white mixing, and different raw materials will be bonded together, cooking out of the fish balls more tender and delicate, white color like snow, easy to float, elastic. Stirring in one direction Stirring is the most important step in the cooking of fishballs, the success or failure of the fishballs lies in the mixing technology. Stirring in one direction, the protein molecules in the fibrous tissue of the fish can be gradually combined with each other, and arranged in a certain direction, thus forming a relatively tight structure; and then further stirring in the direction of the continuous stirring, it will be more and more tightly stirred, and the strength of the force is also increasing. If the mixing is done in both directions, then the protein molecules that have been arranged in the right direction will be broken up with the reverse mixing, resulting in a less viscous fish glue. Stirring should pay attention to 3 points: 1. When adding salt and stirring, the speed should be from slow to fast, and the force should be from light to heavy, so that the fish glue gradually on the strength. As the amount of salt increases, the viscosity of the fish glue also increases. 2. Stir the fish paste, the beginning of the mixing of water, should be slow and little, and then added in stages, gradually increase. The amount of water is flexible according to the actual operation. 3. Fish paste mixing process, mixing water, flavor, salt is in order, you should first add water, powder, flavor into pulp, and then add salt. According to this law, is the secret of success in cooking fish balls. Fish Balls in Clear Soup Ingredients: 300 grams of silver carp balls, 750 grams of chicken broth, 25 grams of bean sprouts, cooked bamboo shoots, 20 grams of chicken fat, 2 pieces of mushrooms in the water, 10 grams of cooked ham. Production method: Cooking method: blanch the fish balls in boiling water. Another casserole chicken broth to boil, put the fish balls, add refined salt, MSG and beansprouts. Cooked bamboo shoots, mushrooms slightly blanch in boiling water after the fishballs in intervals placed on the top of the mushroom knot, surrounded by beansprouts lining, drizzled with chicken oil can be. Tricolor fish balls Main Ingredients Ingredients: mackerel (or grass carp) 100 grams of meat, carrots, peppers, onion and ginger 10 grams each, 10 milliliters of peanut oil, 150 milliliters of broth, 1 egg, 5 grams of edible fungus, sesame oil, salt, cooking wine Preparation 1. Chop the mud, add egg white, salt, onion and ginger water, starch and appropriate amount of broth in one direction and stir evenly. 2. Fish puree squeezed into balls, one by one into the 80 ℃ pot of water, blanch on high heat, fish out. 3. Carrots, green peppers, fungus diced. 4. Start a frying pan, high heat under the onion and ginger stir-fried, in the carrots, green peppers, fungus, slightly fried, add the remaining broth. 5. carrots cooked, thickened with water starch, down into the fish balls, dripping sesame oil that is. Fish Balls in Casserole Ingredients 225 grams of stirred pangolin meat, 1 piece of preserved sausage 20 grams of softened hair 20 grams of vermicelli, 50 grams of vermicelli, 100 grams of chicken broth, 100 grams of lettuce Soy sauce, 20 grams of oil, 15 grams of cornstarch, sesame oil, 5 grams of refined salt and pepper, 10 grams of chopped parsley, green onions, shrimp. production process shrimp grains, Chinese sausage grains, hairy vegetable segments, cilantro, green onions and fish mix well; chicken broth poured into the pot to heat, fish squeezed into fish balls under the soup, cooked and then fished out; fans, lettuce into the soup pot, followed by soy sauce and other seasonings to cook a little bit, will be the fish balls row on top of the above; the other pot will be thickening the cornstarch, pouring on the fish balls can be. Fishball congee Ingredients: 100 grams of rice, 10 fishballs, 50 grams of leeks. Seasonings: salt, pepper, monosodium glutamate a little. Practice: 1. Rice washed; chives clean, chopped. 2. Rice and the right amount of water into the pot, with a large fire to boil, and then turn to a small fire to simmer for 20 minutes until the porridge. 3. Add the fishballs and cook for another 5 minutes, add chopped chives, salt and monosodium glutamate (MSG) until cooked, and sprinkle with pepper. Chef's Tips Fishballs can be bought ready-made or you can make them yourself. One thing to keep in mind when making fishballs is that the fish must be fresh. The success or failure of fish balls is mainly determined by the freshness of the fish and the fiber of the fish. Get the ratio of fish, salt and water right. Too little salt and water, the fish paste is not viscous, the soup is easy to cloudy, and vice versa, the fish ball is easy to become hard, sink to the bottom and float. The total amount of water is about 1.7 times the amount of fish meat. When the fish is chopped into puree and stirred, stirred with dry starch, fish balls tough and elastic, such as stirring with water starch, soft and smooth, slightly less elastic. Spicy Fried Fish Balls (to the supermarket to buy) green pepper slices. Red pepper sliced. Sliced onions. 1. Boil the water in the pot and cook the fish balls. Cooked fish balls out. 2. Larger fish balls cut everything. 3. Reboot the pot, put the oil in the pot, and sauté the onion. 4. And then under the green pepper stir fry. Under the red pepper stir fry. Add the right amount of salt. 5. Onions and peppers are stir-fried, put the cut fish balls into, add black pepper, cumin, stir fry evenly can be out of the pot. Spicy fried fish balls, but also according to their own tastes to determine the amount of various seasonings.