The taste of fish balls is very smooth and tender. There are many types of fish balls. Chaozhou big fish balls are one of them. The color of Chaozhou big fish balls is snow white and the taste is refreshing and delicious. Yes, making fish balls is also very particular. It needs to be made by hand. Only in this way can the fish balls be delicious. Let me give you a detailed introduction below. Where is the Chaozhou big fish ball dish?

Chaozhou big fish ball is a traditional Han Chinese dish in Guangdong Province and belongs to the Cantonese cuisine. Teochew fish balls are white in color, refreshing and delicious. The production skills are exquisite. The most traditional method is to beat the fish meat by hand, so the fish balls are very elastic and delicious. This vegetable can be used as a soup or as a vegetable and is suitable for all seasons. The nutritional value of Chaozhou big fish balls

It is rich in nutrients. The yellow croaker is rich in protein, minerals and vitamins. It has the effects of strengthening the spleen and appetizing, calming the nerves and stopping dysentery, replenishing qi and replenishing essence. It is good for anemia and physical constitution. It has good curative effect on the weak, middle-aged and elderly people, insomnia, dizziness, loss of appetite and postpartum physical weakness in women; yellow croaker is rich in trace element selenium, which can scavenge free radicals produced by human metabolism, delay aging, and prevent and treat various cancers. How to make Chaozhou big fish balls

Ingredients: large yellow croaker (700g)

Accessories: eggs (50g), seaweed (dried) (5g)

Seasoning: salt (10g), monosodium glutamate (5g), fish sauce (15g), green onion (5g), pepper (1g), sesame oil (1g)

Method:

1. Slaughter the yellow flowers, remove the gills, scales and internal organs, wash them, slice the clean meat and mince it into minced fish, and put it in a basin;

2. Add the minced fish to the minced fish. Mix egg white, refined salt, monosodium glutamate, and 25 ml of water, and beat until it becomes gluey and sticks to your hands. Then squeeze it into fish balls, place them in a basin of water, and soak them. Make about 50 balls;

3. Pour the fish balls into the pot with water, first cook over high heat until the surface is almost cooked, then use low heat to soak the fish balls until slightly cooked, then take them out;

4. Bring to a boil over medium heat 1000 ml of soup (or water), put the fish balls in and cook until they float, immediately remove from the fire, add seaweed, chopped green onion, MSG, fish sauce, sesame oil, pepper, then put it into a soup cup or bowl, and it's ready. Dietary taboos for Chaozhou big fish balls

Large yellow croaker: Yellow croaker cannot be eaten with the traditional Chinese medicine Schizonepeta; avoid drinking tea before and after eating fish; and should not be eaten with buckwheat. Eggs: Eggs should not be boiled with sugar; eating them with saccharin and brown sugar will cause poisoning; eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat and persimmons will cause diarrhea; they are not suitable at the same time. Eat soft-shell turtle, carp, soy milk and tea together. Seaweed (dried): Seaweed should not be eaten with persimmons; it should not be eaten with sour fruits, as it can easily cause gastrointestinal discomfort.

The above introduces to you the nutritional value and other contents of Chaozhou big fish balls. Chaozhou big fish balls are a very delicious dish. Friends who usually like to eat fish balls must not miss this dish. Of course, every food has some dietary taboos, and everyone must pay attention to them. I will introduce them to you today.