Ordinary fish balls

Fish balls with clear soup

Material: 5g fish meat, 4g water, 4g egg white, 3 wet starches, 5g seasoning: 4g salt, 25g onion ginger juice, 1.5g monosodium glutamate, 5g cooked lard. Practice: 1. Take 5g fish meat, chop it into fish paste, add 4g water, 4g salt, 25g onion ginger juice, and follow one. 2. When it is stirred to be sticky, try to squeeze a fish ball by hand and put it in cold water. If it can float, immediately add 3 egg whites, 5 grams of wet starch, 1.5 grams of monosodium glutamate and 5 grams of cooked lard, and then stir evenly in one direction, which is the fish ball material; 3. Then, squeeze the material into fish balls with a diameter of 3 cm by hand, put them in a cold water pot, boil them on fire (keep them slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.

octopus balls

Material: low-gluten flour 2 g of powdered flour 3 g of baking powder 1/2 tsp of eggs, 2 soup stock 35cc of cabbage, octopus, shredded red ginger, seaweed powder, seasoning salt, a little soy sauce 1 tsp of sauce salad dressing: 1. Sieve the material low-gluten flour 2 g of powdered flour 3 g of baking powder 1/2 tsp for later use. 2. Add the stock and the powder of Method 1, and mix well to form a batter, and then add seasonings to taste. 3. Chop the cabbage and octopus into small pieces for later use. 4. Heat the octopus model, then knead the household paper towel into a shape convenient for oiling, and smear the model with oil. Then pour the batter into the model for about 5 minutes, add the cabbage and octopus pieces and shredded red ginger, then pour the batter full, and then repeatedly rotate it until the batter is roasted into a golden ball, and then serve and pour it.

Crispy fried cuttlefish balls

Crispy fried cuttlefish balls-clear soup fish balls, a golden seafood bomb material

Ingredients: (for two people) 3 grams of cuttlefish, with two pieces wrapped outside, with a little fat; Seasoning: 1/4 teaspoon of salt, a little of sesame oil and pepper, a tablespoon of egg white and cornmeal, and half a teaspoon of Shaoxing wine. Practice: 1. Put the fat into boiling water and cook it, then take it out, rinse it with water and cut it into grains. 2, the square bag is diced for use. 3. Wash cuttlefish, chop and mash. 4. Stir the broken cuttlefish and seasoning until it is gelatinous, add the fat and mix well to make cuttlefish balls, roll them over and wrap them, and fry them in hot oil until golden and cooked. Comments: Fresh cuttlefish is light in taste, not as delicious or sweet as other seafood, so it is necessary to put more seasonings appropriately. Its biggest feature is crisp and tender taste and white meat, which sells well. The larger cuttlefish is selected to make cuttlefish glue, and the effect is better.

Fish balls in stock soup

Fish balls in stock soup

Taste: The soup is delicious, and the fish is tender and refreshing. Main ingredients: 1 mandarin fish, about 1, grams, 1 egg, 1 starch, and appropriate seasoning: 1 tsp lard, 15 tsp cooking wine, 1/3 tsp refined salt, 2 tsp monosodium glutamate, 1. Slaughter and wash mandarin fish, take its clean meat and rinse with water. Beat the bleached fish into minced fish; 2. Add refined salt, monosodium glutamate, cooking wine, egg white, starch and lard into the minced fish and mix well; 3. Boil the water, knead the minced fish into balls, cook them in a pot, and take them out for use; 4. Add broth to the pot, add fish balls, add refined salt and monosodium glutamate, and cook the fish balls.

fish ball soup

fish ball soup

main ingredients: Jin of sweet-scented osmanthus fish (about 32g), 1 Jin of 9 Liang of water shield (about 95g) seasoning: 6 cups of soup, a little of shredded ham and a little of salt (1) the fish is washed and dried, and stirred into velvet with a mincer. (2) Cook the fish balls in slightly boiling water, and pick them up for use. (3) Pour the soup into the pot, boil it, add the water shield and fish balls, boil for 5 minutes, sprinkle with shredded ham, and season with salt.

editing fish balls from different places in this paragraph

Fuzhou fish balls

Fuzhou fish balls are pellet-shaped foods made by chopping eels, sharks or freshwater fish, adding sweet potato powder (starch), and then wrapping them with stuffing such as lean pork or shrimp, which is one of the local flavor snacks in Fuzhou. Fuzhou fish balls

Fuzhou fish balls are stuffed balls with fish skin, with fine ingredients, exquisite production, thin and even skin, white and bright color, smooth and crisp food, and meaty soup. Fuzhou is close to the sea and rich in aquatic products, so fish balls have gradually become the mainstay of Fuzhou fish products snacks in the past thousand years, which has been widely praised. Fuzhou has a saying that "no fish balls can't make a meal". In particular, overseas Chinese who come back to visit relatives in Rongyan like to taste the fish balls in their hometown and have a good time. Fuzhou custom, banquet, guests have to "sandwich wine bags." In the past, there were fish balls in "wine bags", which were as big as children's fists. When they were "sandwiched" home, they had to be cut into small pieces for everyone to eat. Some people also like to eat small fish balls without stuffing, which are specially made by people and have very strong elasticity.

Jinjiang Shenhu Fish Pill (water pill)

Shenhu Water Pill is made of eel, mackerel, preserved fish, sensitive fish and spiced meat, etc., which are chopped and mashed, mixed with sweet potato powder and pounded. It is round, massive and fish-shaped, tough and white, and soft in texture. It is cooked with meat and bone clear soup, oil onion and lean meat, and expanded in the pot.

Wenzhou fish balls

, also known as fish balls, are famous in Wenzhou, which are different from fish balls in other places. Their shapes are irregular strips and translucent jade white. Fresh? ? Fish is the main material, after the fishbone is removed, it is cut into thin strips, scraped into fish paste with a

production method (18 pieces) knife, soaked in wine, salt and monosodium glutamate for a while, added with white starch, mixed with shredded ginger and chopped green onion, and kneaded by hand until the fish is full of elasticity. When cooking, squeeze the fish into strips with your fingers and fall into the boiling water cooked in advance, and it will be cooked until it is transparent and floats. When eating, use the original soup in the pot with rice vinegar, chopped green onion and pepper. In 1998, "Wenzhou Fish Pill" was designated as "Chinese famous snack".

Chaozhou fish balls

are large and white, and are made of more expensive fish. In Hong Kong, this kind of fish balls is most famous in Aberdeen. Usually in Chaozhou noodle stalls or tea restaurants, it is eaten with noodles or river noodles in hot soup (that is, fish egg noodles or fish egg river, the price ranges from 1-25 Hong Kong dollars). In addition, this kind of fish eggs are sold in markets and supermarkets, and Hong Kong people also use fish eggs as hot pot materials.

luoding fish balls

in luoding, there are three ways to eat shad, which are called "three flavors of fish": fish balls, fish bone balls (also known as crisp fish) and fish rot. Fish balls are kneaded with fish glue and boiled in boiling water; Fish bone pills are made by chopping fish bones and skin into minced meat, adding seasoning, kneading into small pills and frying until crisp; Fish rot: Squeeze pellets with fish glue and fry them in peanut oil until they are light golden yellow. Luoding fish balls

[2] According to legend, the traditional food "wrinkled fish rot" in luoding city originated in the Qing Dynasty. The famous dish "Crispy Fish Rot" has been one of the necessary dishes for banquets in this place since its origin. Of course, good ingredients need to keep pace with the times. Therefore, "Luoding Woven Fish Rot" is listed as the intangible cultural heritage protection list in luoding city, Guangdong Province, and protected. Luoding crepe fish rot

The reason why Luoding crepe fish rot is good in quality and taste lies in careful selection of materials and excellent production. In terms of materials, local fresh shad is selected, and moderate shad is selected as raw material, because when the shad is too big, the meat is coarse, not tender and smooth, and when the shad is too small, the meat is loose and the flavor is slightly light. During processing, the fresh shad is first fleshed, boned and peeled, the clean meat is chopped into minced meat, and seasonings such as egg white, pink core, salt, water and the like are added, and repeatedly stirred in the same direction to form viscous and elastic fish glue, and then squeezed in the palm, forcing the fish glue to squeeze out pellets from the tiger's mouth, and then removed from the oil pan with a spoon; When frying, you should choose pure peanut oil, the oil temperature should not be too high, and the oil temperature should be kept in a state of rolling; To master the "heat", fry it until it is light golden, and then pick it up for use. Before serving, it is best to boil the wrinkled fish with clear water for a while, and then serve with the above soup and vegetables. Wrinkled yarn fish rot and other ways to eat. It can be said that Luoding crepe fish rot can be used as a food raw material for chefs to play at will, and it is a versatile food. At the same time, it is also for you who have food creativity to make unique food. In addition, TVB was broadcast in the program "There is a God of Food every day", and Liang Wentao, the God of Food of Hong Kong Yuanlang (that is, a FIT person in Da Ronghua Restaurant) personally presided over the program, and after tasting this food, he was greatly praised. Cooking methods are also varied: simmering, making hot pot, cooking in wok, etc. Chen Ji Hong Kong-style Fried Fish Eggs

Hong Kong-style Fried Fish Eggs

Delicious curry fish eggs and minced fish are sold. Street-style cooked food in Hong Kong started from mobile vendors in the 195s. This kind of fish egg is fried, with a golden outer layer and made of cheaper shark meat. It is usually sold by stringing several pieces with bamboo sticks, and it can also be filled in paper cups. Each string/cup in the snack stall is uncertain, and the price depends on the location of the snack stall (about 4 to 1 yuan). Some snack stalls specialize in selling fish eggs, similar to western hot dog stalls. Eating is often accompanied by Chili sauce or sweet sauce. Generally, there are two kinds of fish eggs to choose from: spicy fish eggs and original fish eggs. Spicy fish eggs are usually heated in curry juice or satay juice, while original fish eggs are heated in clear soup.

Taiwanese fish balls

The traditional method is to select fresh fish, take part of the fish meat, and part of it will be mixed with fishbones, then grind it into minced fish at low temperature, then add the minced fish and salt into a wooden mortar, and beat the minced fish hard, so that the salt-soluble protein in the fish meat will recombine into a net structure and finally become a fine and shiny fish slurry. Then dig the fish paste into a ball with a spoon and boil it in boiling water to make fish balls. Nowadays, most of them use machines to beat fish pulp. There are many kinds of fish balls in Taiwan Province, among which the crisp taste is also called "crisp balls". Freshwater Shark Pill, Southern Australian Ghost Head Knife Fish Pill, Tainan milkfish Pill and Kaohsiung Flag Fish Pill are the four representative fish balls in Taiwan Province. In addition, cod balls, cuttlefish balls and shrimp balls are also common species. Cooking methods include frying, cooking soup, and cooking in Guandong.

Japanese bamboo wheel

Hong Kong and Macao are commonly known as poodle fish eggs, poodle balls, poodle rolls or poodle. At first, it was a snack that was mixed with fish paste, flour, protein and seasonings, wrapped on bamboo sticks, and roasted or steamed by fire. Now, it is mostly made by machines instead of traditional methods. People put salt, sugar, starch, protein, etc. into the fish meat of Mingtai fish, shark, flying fish, Carassius auratus, etc., and put them in bamboo rings, which are clamped with thick sticks made of bamboo or metal, and then roasted or steamed. Bamboo wheels are hollow cylindrical, most of which are 2 cm in diameter and 4-6 cm in length, with light yellow head and tail, brown middle and wrinkled surface, as if they had been roasted. According to different regions, fish used, production forms and tastes, bamboo wheels have their own characteristics. On the other hand, bamboo wheel is used as dog food because of its low cost, low fat content and high protein content.

Sansha Fish Pill

Sansha, one of the five famous fishing ports in China, is the location of Mindong Fishing Ground. Now it is the main fishery production base in Fujian Province and a trade port with Taiwan. It is a first-class fishing port with rich aquatic products and numerous economic fish. Sansha Fish Pill is very famous. It is made by mashing the meat of eel, shark, mackerel or other fish in a mortar, adding starch and stirring evenly. It has fine materials selection, exquisite production, thin and even skin, white and bright color, smooth and crisp eating, fresh and fragrant soup and elasticity. When making fish balls, it is made by scraping the minced fish with a knife. It is important to pad the pig skin on the cutting board. When the fish is scraped, the thorns will eventually get stuck in the skin, and the dregs of the cutting board will not be scraped. There is another way, which tastes a little less tender, but it can be done smoothly: first steam the fish, pick out the thorns, break it, add starch, egg white, etc., season it, and then make it as usual. If you are afraid of breaking, you can steam it again and add it to the soup. Sansha's fish balls are authentic, unique in flavor, elastic and delicious. Even the soup tastes like seafood and the sea.

Edit the nutritional value of this paragraph

1. Fish is rich in nutrition, which has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, and stopping cough and lowering qi; 2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction; 3. Fish is rich in vitamin A, iron, calcium, phosphorus, etc. Eating fish often has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit. Calories: 17 calories (1 grams) Carbohydrate: 12.7 grams.