I think shrimp balls are more delicious and fresh. There are universal brands in the supermarket. This brand of meatballs is delicious. I like eating his shrimp balls best. I eat it every day these days, hehe ~ ~ ~
breaded fish stick
Legend has it that the making of fish cakes originated in Chu State, and there is a hotel in Jinan, the capital of Chu State, which specializes in making all kinds of fish dishes to accompany wine. One summer, the shopkeeper bought more fish, but business was slow that day and there were many fish in the evening. Seeing that the fish was going to rot, the shopkeeper used his quick wits to simply remove all the fishbones, cut the fish into pieces, add some eggs, add some bean flour, pour some white wine to remove the fishy smell, then make a cake and steam it in a steamer. The next day, the fish cake was cut into pieces, steamed in a bowl, poured with seasoning and sold on the table. It turned out to be very popular. Later, the fish cakes became more and more refined. People make cakes with fish and fat, and then make meatballs with pork and yam. Fish cakes are placed at the bottom of the meatballs. Finally, the belly slices and waist slices are cooked and fried, and many dishes are placed in bowls, commonly known as "miscellaneous meatballs".
Fish cake is a kind of high surimi product, which is characterized by good elasticity and white color. Can also be made into two-color and three-color fish cakes. Consumers can cut into various shapes and prepare brightly colored dishes.
Making method of Changhu fish cake
Changhu Fish Cake is a long lake with a water area of 100, which is located in the south of Jingmen and surrounded by three lakes: Lishi, Li Mao and Hougang. It is not only a famous rice producing area, but also rich in freshwater fish. When the coastal people have a bumper harvest, there will be weddings, funerals and banquets for relatives and friends on holidays. On the sumptuous dining table, there are fish cakes and delicacies to show respect, which is known as "no cake, no table". Every household is proficient in making fish cakes. Fish cake is white in color, light yellow in surface, soft and elastic, chopsticks constantly flashing, tender and smooth in taste, slightly crisp in tender, and long in fish flavor, with strong flavor characteristics of the land of fish and rice.
The manufacturing method comprises the following steps:
First, raw materials:
1, main ingredient: minced fish 500g2, ingredients: cooked lard 150g, 3-4 egg whites, 2 egg yolks, 80g dry starch and 250g clear water.
Second, seasoning: 3 grams of white pepper, 20 grams of onion and ginger, and the right amount of refined salt.
Third, production:
1. Take clean minced fish (without bone spurs and tendons), spread a clean skin on the vegetable pier, and chop the clean minced fish into a very fine paste repeatedly with double knives for later use.
2. Put the dry starch, egg white and lard into the pot and stir vigorously, then add minced fish and water and stir vigorously. Add salt, ginger, chopped green onion, pepper and water and continue to stir vigorously, then grab a handful of meat stuffing with your hands so that the stuffing can also float on the water. If the "hanging hand" is slow, it is best to add lard and salt as appropriate and stir until it floats on the surface (it is forbidden to reverse when stirring).
3. Take the cage drawer and spread the cage cloth, pour the stirred minced fish into the cage and rub it into a rectangular fish cake blank with a thickness of 2.5 cm by hand, smooth the surface and the periphery, steam it in a boiling water pot for about 20 minutes, take it out, absorb the surface moisture with clean gauze, mix the egg yolk evenly, rub it on the fish cake, steam it in the cage for 65,438+00 minutes, then take it out of the cage and cool it with a width of about 8.
Four. Precautions:
1. When filling water, warm water can be used in winter and cold water can be used in summer.
2. The water consumption for making cakes depends on the nature of the fish used.
3. Fish cake has a hat, and shredded pork, shredded pork, three fresh vegetables, jambalaya and sea cucumber can all be used, and they will be named according to the hat names.
4. Below: According to the level of banquet specifications, vermicelli, yellow flowers and Chinese cabbage can be used or not.
Jingzhou fish cake
Raw materials: pork (fat), grass carp, pea powder and egg yolk.
Besides, it requires strength, skill and patience. Fish and meat must be cut into pieces that are unrecognizable from the appearance. This is a very laborious thing, in the age without machinery.
Generation, often want strong labor take turns to mount guard. The proportion of several raw materials is very important. If fish eat too much cake, it will be light; if meat eats too much cake, it will be greasy; if starch eats too much cake, it will be tasteless. The process of making fish cakes is called "beating cakes". It takes a day or two to make a cake at a time, and even longer if you count the time to prepare the raw materials, so patience is also very important.
fish ball
Fish balls, also known as "fish balls", "fish rot" and "preserved fish", are made by chopping fish, adding egg white and starch, stirring, squeezing into balls and boiling water. Legend has it that it was created by Cao, a famous chef of Wang Anshi in the Northern Song Dynasty, and was born in Ganzhou, Jiangxi. Some of them are stuffed with pork or shrimp, which is very delicious. Although Shaxian Fish Pill is not well-known, people who have tasted it are full of praise and think it is unique and different. First, Shaxian fish balls are made of grass carp, which has a wide range of materials and high meat yield, which can reduce the cost; Second, only salt water is added during the stirring process of surimi, without egg white and starch, and the finished product is white as jade, soft and tender as rot, and easy to digest; Third, no stuffing, refreshing and not greasy, fishy but not fish. When cooking soup, I only see stars in my bowl. When cooking, fish balls are piled up in the middle like pearls, with the edge of cabbage, which makes people feel refreshed and can't help but move their index fingers. Chefs will also steam the meat stuffing on the remaining fish balls to make crispy fried fish skin rolls, fish egg rolls, red mushroom fish roll soup, fish skin roll cold dishes and other delicious dishes, which are deeply loved by diners.
Method for make fish balls
Method for make fish balls
Choose materials (fresh silver carp, bighead carp, etc.). )-washing-picking meat, rinsing, dewatering, fine filtering, chopping-seasoning-shaping, boiling (or frying), cooling and packaging (or direct selling).
Second, the formula of auxiliary materials
According to 50 kg of fish, take 1 kg of salt, 3 kg of starch, 0.5 kg of sugar, 0.075 kg of monosodium glutamate, and appropriate amount of ginger juice, the water content is generally 50-60% of the fish weight.
Third, the main points of operation
1. Material selection: 1.25 ~ 2.5 kg silver carp and bighead carp with thick meat and high freshness are selected.
2. Scraping the meat: cut and clean the fish, from the tail to the neck, remove the internal organs, remove the spine, remove the two pieces of meat on the back, and then scrape the fish. When operating, you need to scrape along the fiber line, and the inclination angle of the knife is 45 degrees, so that the fish can be scraped into thin slices. Float the scraped fish in clean water to remove blood tendons and turbid impurities, so that the fish will turn white early, and then filter the water with clean new gauze.
3. Chop: put the fish flat on the chopping board and chop it rhythmically in sequence with double knives until the fish turns slightly white and feels sticky. Be careful to chop it thoroughly and let all the fish turn into mud. This process can also be operated by a meat grinder, but the processed fish balls taste bad.
4. Stir: put the fish paste into a container, first add about 70% clear water, the total amount of water is 0.7 times of 65438+ fish, spread the fish paste with bamboo chopsticks, then add auxiliary materials, and after stirring vigorously, the surimi protein is transparent.
5. Squeeze pills: clean the iron pot mouth, fill it with clear water, and prepare a spoon with smooth edge. Hold the minced fish with your left hand and squeeze it out of the tiger's mouth into round particles. Catch it with the spoon in your right hand and put it in a clear water pot. The movements should be clean and neat. Fish balls should be round in shape and high in gloss. The extruded fish balls are soaked in clean water for about half an hour to prevent sticking during cooking.
6. Boil (or fry): Boil (or fry) the negative pill with strong fire. If the heat is not strong, the fish balls will only be raw and will not taste good after a long time. When cooking, you should also prevent the water from boiling too much to avoid breaking the fish balls. The fish balls are cooked and taken out of the pot, which is the finished product.
Method for making multicolored fish balls
Main ingredients: carp meat accessories: eggs, tomatoes, fungus, spinach seasoning: cooked lard, ginger, starch, chicken essence, salt, onion, pepper, cooking wine, clear soup.
Exercise:
1. Chop the fish into mud, put it in a bowl, add cooking wine and egg white, add starch and lard three times, and stir to make minced fish;
2. After scalding tomatoes with boiling water, peel them, remove seeds and cut them into small pieces. Wash spinach and cut into pieces. Tear off the fungus, dice the onion and cut into pieces.
3. Boil the water in the pot, squeeze the minced fish into balls, fry them, remove them and put them on the plate;
4. Put oil in the pot, saute shallot and ginger, add cooking wine, add spinach, tomato, fungus, clear soup, pepper, chicken essence and salt to taste, thicken water starch, pour fish balls and push evenly.
Features: Red, green, white and black alternate with each other, with gorgeous colors and unusual freshness. Boil fish balls in cold water and meatballs in boiling water: make fish balls, squeeze the prepared minced fish into balls and put them in a cold water pot one by one. After all the fish balls are made, ignite to let the water temperature rise slowly; When the water is about to boil, take it out immediately and soak it in cold water. The reason for this operation is that the water content of surimi is high, and the fish protein is very delicate and solidified at 85℃. If the fish balls are scalded with boiling water, the water surface will boil, which will not only make the fish balls brittle, but also denature the protein and affect the texture. On the other hand, boiled meatballs must be cooked in boiling water, then turn off the fire, put the meatballs in, and order them when they are ready. The water is boiling, the meatballs float up and take them out. This is because the water content of minced meat is low and the fiber of meat is thick. If the meat is cooked in cold water and heated for too long, it will get old.
Key technology of making fish balls;
Speaking of fish balls, everyone is familiar. The preparation method is as follows: after cleaning the fish, remove the skin and bone spurs of the fish, remove the red fish, then rinse it with clear water slightly, then beat it on the chopping board with the back of a knife until the fish is loose, then cut it into paste with a blade, then add the cold soup and onion ginger juice in stages, then stir it into paste by hand in one direction, add the refined salt, then stir it into a very viscous paste continuously, and then add the already stirred egg white in stages. At this time, you can squeeze the fish fillet into balls the size of lychee, put it in a cold water pot and heat it until the edge of the pot bubbles but does not boil. Keep it for a certain time until the balls are cooked, take them out and float in cold water. There are naturally many reasons for the success of fish balls. Sometimes, although we operate as usual, we always fail to achieve the expected results. The reason is that most of them fail to grasp the technical key in production.
To this end, the author will introduce some experiences in making fish balls as follows for your reference.
First, the choice of fish to make fish balls, we generally use grass carp, silver carp, white fish, catfish and other fish. Because of different fish species, the contents of myosin and actin in muscle tissue are different, and the fibers contained in them are also different from those in connective tissue, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made of fish with high protein and low fat. The high fat content of fish will reduce the elasticity of fish balls, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish balls. Fresh fish will not undergo protein degeneration, so it is a prerequisite for making fish balls. On the contrary, if the fish exceeds its autolysis period, the quality of fish balls will be affected.
Second, how to improve the color of the finished product To make milky white fish balls with bright colors, we should start with two details: the rinsing of the fish and how to punch holes. Rinsing fish can remove blood stains, impurities and hemoglobin from muscles. However, it should be noted that fish cannot be bleached for a long time, which will harden the fish, make it difficult to turn into velvet and reduce its viscosity. The beating mode of raw materials has a great influence on the color of fish balls. Generally, the raw materials should be beaten by the method of light before heavy, and it is forbidden to rush for success from the beginning and use too much force. In this way, the fish particles are not only difficult to knot, but also bring up impurities such as sawdust on the anvil.
In addition, it should be noted that you can't use your hands when flipping in the middle of punching. At the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of surimi.
Thirdly, the influence of auxiliary materials on fish balls. Sichuan cuisine has "one water, two salts, three eggs, four oils and five starches", which shows that the auxiliary materials for making naan are exquisite. Water can dilute surimi, and surimi can be strongly solvated, so that a large number of water molecules are arranged around it. Because the arrangement of water molecules is directional, and because of the effect of electric charge, the stirring must be in one direction, otherwise it will destroy the arrangement of water molecules and the fish will spit water. The amount of salt used to make fish balls is very important. Fundamentally speaking, making fish balls takes advantage of protein's characteristics of salt solubility and heat setting. The amount of salt is too small, the amount of myosin and actin dissolved is not much, the viscosity of the formed sol is not strong, and the net-forming force is weak; Excessive salt will dehydrate the fish balls to a certain extent, reduce the water-holding capacity of the fish balls, cause denaturation, destroy the protein character, reduce the elasticity of the fish balls and affect the taste. You need to add the right amount of egg white and oil to make fish balls. Egg white has the characteristics of strong edible ability and good coagulation effect. The purpose of adding egg white is to increase cementation and maintain the elasticity and tenderness of fish balls. The purpose of oiling is to increase the delicate and tender taste of fish balls and make them white. However, it should be noted that neither egg white nor oil can be added too much. Because egg white is expansive, if it is added too much, the surface of fish balls will not be smooth when heated, which will affect the appearance of fish balls; Too much oil will easily make the fish balls honeycomb and produce a rough and greasy taste. Starch is a binder and thickener. Adding starch to fish balls will enhance their water absorption and increase the plasticity of fish balls, which is beneficial to molding. But the amount of starch should be moderate, too little, and the viscosity of fish balls is not enough; If you eat too much, the fish balls will become hard, not white in color and have poor buoyancy.
Fourth, when the fish balls are heated, the heat will solidify the fish protein until the fish balls are cooked. However, it is necessary to master the cooking time of fish balls. The method is as follows: raw fish balls should be put into a cold water pot and then moved to the fire mouth. With the increase of the water temperature in the pot, the elasticity of the fish balls will be enhanced until the water in the pot bubbles at the edge of the pot, and the fish balls will be cooked after turning down the heat to keep the water temperature for about half an hour. However, it should be noted that if the water temperature is lower than 60℃, the fish balls will denature, lose their viscosity, and the finished product structure will be loose, or even scattered and shapeless; If the water temperature exceeds 100℃, the fish balls will be fibrous again, which will affect the taste. The ideal heating temperature of fish balls should be controlled between 80 ~ 90℃ for half an hour.
In short, if you want to make fish balls well, you must ensure that six ingredients (water, salt, oil, eggs, powder and flavor) are not needed. The fillets are white, moist, tender, smooth and free of impurities; When cooking, you can make high-quality fish balls by mastering the heat.