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after I was married from Anhui to Tuanfeng County, Huanggang, Hubei Province, I ate a lot of Tuanfeng delicacies, among which I never forgot the fish Yuanzi of Tuanfeng. Fish Yuanzi is a flavor snack of Tuanfeng. Tuanfeng fish yuanzi has a thin and uniform skin, bright white color, smooth and crisp food, and the soup is not greasy. It is a home-cooked dish for Tuanfeng people to entertain guests.

I made a special textual research. It is said that the origin of Fish Yuanzi is related to Qin Shihuang. According to legend, the impatient "emperor of the ages" loved fish, but he hated fishbone very much, and several chefs died for it. Once, it was a famous chef's turn to cook for Qin Shihuang. After he washed the fish, he thought that his good or bad luck was uncertain, and his life depended on this fish. He couldn't help but get angry and slammed it with the back of his knife. The fish smashed and the bones were exposed. At this time, the eunuch came to pass the meal. He used his quick wits to pick out the fishbone conveniently, and smashed the fish as thin as mud into balls in the soup. After Qin Shihuang ate the fish yuanzi, he was very happy, so he gave it an elegant name: "The imperial system has no boundaries." Later, the famous chef passed on the cooking method of Fish Yuanzi to his son, and his son passed it on to his relatives and friends. Since then, the practice of Fish Yuanzi has spread among the people.

Tuanfeng fish yuanzi is finely selected and elaborately made. * * It is divided into nine steps: selecting materials, picking meat, rinsing, dewatering, finely filtering, chopping, seasoning, shaping, boiling (or frying)

Its specific making method is: after the fish is washed, the skin and bone spurs are removed, and the red fish meat is peeled off, then it is slightly rinsed in clear water, and then it is hit on the chopping board with the back of a knife. Stir it into a slurry by hand in one direction, add refined salt, and continue to stir it until it is very sticky. Then add the egg white, oil and starch that have been stirred up several times, and stir it quickly. Don't stop halfway. Because the arrangement of water molecules is directional and plays a role in charge, it must be stirred in one direction, otherwise it will destroy the arrangement of water molecules and make the fish spit water. You should stir it into a creamy, bright, delicate, waxy and loose-foamed fish in one breath. At this time, you can squeeze the fish gizzard into balls the size of lychee, heat it in a cold water pot until the edge of the pot bubbles but does not boil, and keep it for a certain time until the fish is cooked, take it out and float it in cold water.

to make high-quality fish dumplings, the choice of fish meat is very important. Usually choose grass carp, silver carp, herring, catfish and other fish. Because of different fish species, the contents of myosin and actin in their muscle tissues are different, and the fibers contained in them are also different from those in connective tissues, so different fish meat has certain influence on the quality of fish yuanzi. Generally speaking, fish with high protein content and low fat content should be selected for making fish dumplings. The high fat content of fish will reduce the elasticity of fish yuanzi, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish yuanzi. Fresh fish will not undergo protein denaturation, so it is a prerequisite for making fish dumplings. On the other hand, if the fish exceeds its autolysis period, the quality of fish dumplings will be affected.

the amount of salt used to make fish dumplings is very important. Fundamentally speaking, making fish yuanzi is formed by using protein's characteristics of salt solubility and thermal coagulation. If the amount of salt is too small, the amount of myosin and actin dissolved is not much, and the viscosity of the formed sol is not strong; Too much salt will play a certain role in dehydration, which will reduce the water-holding capacity of fish yuanzi, cause denaturation and destroy the protein character, reduce the elasticity of fish yuanzi and affect its taste.

To make fish dumplings, you need to add proper amount of egg white and oil. Egg white has the characteristics of strong eating ability and good coagulation effect. The purpose of adding egg white is to increase the cementation and keep the elasticity and tenderness of fish yuanzi. The purpose of adding oil is to increase the delicate, smooth and tender taste of fish yuanzi and to whiten it. However, it should be noted that neither egg white nor oil can be added too much. Because the egg white has expansibility, if it is added too much, the surface of the fish dumpling will be unsmooth when it is heated, which will affect the appearance of the fish dumpling. When the oil is added too much, it is easy to make the fish yuanzi honeycomb, resulting in a coarse and greasy taste. Starch is a kind of adhesive and thickener. Adding starch to fish yuanzi will enhance its water absorption, and at the same time increase the plasticity of fish yuanzi, which is beneficial to forming. However, the amount of starch should be moderate, too little, and the viscosity of fish yuanzi is not enough; Too much, the fish will become hard, the color is not white and the buoyancy is poor.

when making fish dumplings, it is also very important to control the heating and heat. Heating will solidify the fish protein until the fish is cooked. However, we should master the cooking time of boiled fish dumplings. The method is as follows: the raw fish yuanzi should be put into a cold water pot, and then moved to a fire mouth. With the increase of the water temperature in the pot, the elasticity of the fish yuanzi will be enhanced until the water in the pot bubbles at the side of the pot, and the fish yuanzi 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 6℃, the fish yuanzi will denature and lose its viscosity, and the finished product structure will be loose, even scattered and shapeless; However, if the water temperature exceeds 1℃, the fish yuanzi will appear fibrous again, which will affect its taste. The ideal heating temperature of fish dumplings should be controlled between 8 ~ 9℃ for half an hour.

In many years of production practice, Tuanfeng people have also explored how to improve the color of fish yuanzi. To make fish yuanzi with milky white and bright color, we should start with two details: the rinsing of fish meat and how to punch it. Rinsing fish can remove blood stains, impurities and hemoglobin in muscle. However, it should be noted that the fish can not be bleached for a long time, which will make the fish hard, and it will be difficult to become velvet when it is beaten, and its viscosity will be reduced. The method of beating raw materials has great influence on the color of fish yuanzi. Generally, the raw materials should be beaten with the method of light before heavy, and it is forbidden to rush for success at the beginning and exert too much force. As a result, fish particles are not only difficult to get married, but also bring up impurities such as sawdust on the anvil. In addition, it should be noted that you should not use your hands when flipping in the middle of punching, and at the same time, you should grasp the rhythm and shorten the punching time, which is beneficial to the color and texture of minced fish.

Tuanfeng Fish Yuanzi is rich in nutrition, and has the effects of nourishing and invigorating the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, and stopping cough and lowering qi. Fish yuanzi is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Fish yuanzi contains vitamin A, iron, calcium, phosphorus, etc. Eating fish yuanzi often has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.

delicious fish is in the group wind, and the group wind fish is the best in the world. Friends, it will be a great pity if you come to Tuanfeng and don't taste the fish yuanzi of Tuanfeng yourself. What do you think of friends who like to eat Tuanfeng fish Yuanzi? Welcome to leave a message!