Fish balls with wrapped hearts
Making material
Ingredients: sea eel (750g), pork (200g) and river shrimp (1000g).
Accessories: shiitake mushrooms (fresh) (50g) pork (fat) (50g) sweet potato powder (200g).
Seasoning: soy sauce (10g), salt (5g), monosodium glutamate (3g), sesame oil (10g), pepper (3g) and onion (10g).
Cuisine characteristics
Simple cooking
working methods
1. Wash and peel the sea eel, remove the bones with a knife, and take fish (about 500g);
2. Chop the fish into mud with the back of a knife on the chopping board, add 150 ml of clean water and refined salt into the basin, and stir it in one direction to make slurry;
3. When the pulp can float on the water surface, add sweet potato powder (sweet potato powder) and stir evenly in one direction to form fish ball slurry for later use;
4. Wash mushrooms, remove pedicels and cut into rice;
5. Wash shrimp, shell, dry and cut into rice;
6. Cut pork into rice;
7. Put the mushroom rice, shrimp rice and pork rice into a bowl, add a proper amount of soy sauce and monosodium glutamate, stir evenly to form stuffing and divide it into equal balls;
8. Remove the roots from the onion, wash and cut the beads for later use;
9. Put the fish ball paste on the palm of your left hand, put a meatball in the middle, then hold it with five fingers, squeeze the fish ball out of your thumb and forefinger, scoop it up with a special spoon (like a canned milk powder spoon) in your right hand, put it in a clear water basin and float on the water;
10. Slowly pour the fish balls in the clear water basin into the cold water pot, cook them with low fire, and then pick them up;
1 1. Put 500ml of soup in the pot, add refined salt and monosodium glutamate to taste, then add the cooked fish balls and burn them thoroughly until the fish balls swell;
12. Put 20 expanded fish balls into the soup bowl. Sprinkle pepper, onion and sesame oil on the soup.
Process prompt
1. When chopping fish, cover the wooden chopping board with a layer of fresh skin to prevent impurities from entering the minced meat;
2. Pay attention to making fish ball slurry: when stirring the slurry, the proportion of fish, flour and refined salt should be in one direction, and don't open the bow from left to right;
3. The meat stuffing should be placed in the center of the palm;
4. When cooking fish balls, don't boil the water, burn it slowly and cook it with low fire;
5. The selected sweet potato is pure white sweet potato powder.
Meatballs actually contain more than a dozen additives. Dare you eat hot pot meatballs?
In winter, hot pot is "hot" again. All kinds of delicious and affordable shrimp balls, fish balls and meatballs are essential for eating hot pot.
But do you know the truth about these delicious meatballs? In fact, there is not much meat in these meatballs-both the rich meat flavor and the taste of Q bombs are forged by food additives. A meatball actually contains more than a dozen additives!
Experiment: The truth was discovered only after incision.
Fish balls, shrimp balls and beef balls are there any meat in these meatballs? What's in this meatball?
The reporter bought frozen fish balls, shrimp balls, crab sticks, thousand-layer tofu and fish tofu in the market and supermarket, cut them after thawing, and dropped iodine solution, and found that all the meatballs turned blue (because iodine turned blue when it met starch), which shows that there is almost no meat in these meatballs.
Since there are few ingredients in meat, why does it taste fragrant and q-bomb?
It is easy to do this. Adding "elastin" can make the meatballs "bounce" and adding "carrageenan" can make the meatballs taste like meat. Add some fish essence and beef essence, and you can make all kinds of delicious "fish balls" and "beef balls" you like.
Experts say: These meatballs are junk food.
Wang Xingguo, director of the Nutrition Department of Dalian Central Hospital, pointed out that most of these meatballs are junk food with little or no meat. A meatball contains more than a dozen additives such as edible gelatin, essence, pigment, whitening agent, etc. It is really junk in junk food.
Zhang Zhongyi, a professor at the School of Food and Biological Engineering of Zhengzhou Institute of Light Industry, said that meatballs made of these additives are hard for ordinary consumers to see and taste fragrant and strong. On the contrary, authentic meatballs have a light taste, but you can see the fiber of the meat.
Ding, a national senior nutritionist, said that most of these meatballs belong to "three high foods". The so-called fish balls, shrimp balls and crab sticks are all "blended" with other food additives such as starch, water, pigment, humectant, essence and preservative, and their nutritional value is extremely low. Don't give it to children often.
In addition, these quick-frozen meatballs are also foods with high calorie, high oil and high salt. The energy of one or two shrimp balls is at least equivalent to two or two rice, and it is best not to eat them, especially for patients with chronic diseases such as cardiovascular and cerebrovascular diseases and diabetes.
Nutrition tutor you to make your own healthy fish balls.
The most delicious and healthy food must come from your own kitchen. Make it yourself if you want. Let's share our experience with you.
(1) Prepare 200g fresh stickleback fish, chop the fish into fish slurry, add sesame oil, cooking wine, salt and a little starch, and stir thoroughly;
(2) Add water and egg white and continue to stir (continue to stir in one direction), and add minced onion and ginger when the meat paste is elastic;
(3) After the water is boiled, turn to low heat and cook the fish balls. Fish balls can be used as vegetables to make soup, which is delicious and nutritious.