Fujian specialties seven star fish ball production techniques in detail

Introduction: seven star fish ball is an authentic Fujian soup dishes. But because the production method has a certain degree of difficulty. So many cooks make out of the seven star fish ball color is not white enough. This is why the soup is cloudy, and the balls do not float, the meat filling is exposed, loose and weak, and other shortcomings Today, we will introduce you to the authentic fish balls of the seven stars to you. Here are the details of how to make seven star fishballs in detail. I will introduce the production method and some detailed technical characteristics of the seven star fish ball to you!

Seven Star Fish Balls, also known as Fuzhou Fish Balls, Baoxin Fish Balls, is a famous soup dish in Fujian. After the dish, the fishballs floating in the soup, crystal white, like a sky full of stars, eating soft and tender, elastic, meat flavor, it is widely loved by diners.

But the seven star fishballs are delicious and difficult to do. Now a lot of chefs out of the seven star fish balls have appeared soup cloudy, pills do not float, meat exposed, loose, no strength, the shape is not beautiful and other issues. To this end, the author deliberately introduce their own system and experience as follows, in order to communicate with you.

Seven star fish ball method

Raw materials:

200 grams of net fish 100 grams of lean pork 100 grams of pork fat 100 grams of fresh shrimp 25 grams of water chestnuts 15 grams of egg whites 3 onions and ginger 25 grams of water 15 grams of wine ginger 3 grams of salt, monosodium glutamate (MSG), chicken broth, dry starch, sugar, pepper, vinegar, cilantro section, sesame oil, soy sauce, a small amount of each.

Method:

1. lean pork and fat meat were cut into mung bean-sized ding; fish washed, cut into small dices, plus 50 grams of fat meat ding, placed on the pad with fresh meat skin on the pier, row chopped into fine mud; lean pork ding and the rest of the fat meat ding is also chopped into velvet; shrimp washed, squeezed out of the water, chopped; water chestnuts chopped into mince.

2. Pork puree into a small pot, add shrimp grains, water chestnuts, ginger rice, cooking wine, salt, chicken essence, sugar, soy sauce and a little dry fine starch into the filling, and then squeezed into a diameter of about 1 cm of the small balls, arranged in a layer of oil has been smoothed in a plate, placed in the refrigerator frozen for 2 hours.

3. Fish puree put in a small pot, add the appropriate amount of water in stages, use chopsticks to stir in one direction until the fish puree is porridge-like, and then mix into the onion and ginger water and cooking wine, refined salt, continue to stir until thick and strong, and then finally add the egg whites, monosodium glutamate, pepper, dry fine cornstarch, sesame oil and other stirring, that is, the mud into the fish.

4. net pot on the fire, mixed with water, boil until the water fish eye bubbles, the left hand grabbed the fish mud from the thumb and forefinger squeezed out of the middle of the diameter of about 1.5 centimeters of the pill, the right hand then take a meatball into the middle of the fish ball, and then use the thumb to go to the mouth of the fish ball sealed tightly, so that is to get the smooth and rounded fish ball billet, and at this time, but also hold the tablespoon dipped in water, directly scrape the billet fish ball billet in the water pot. To be done one by one, and then change the fire will be boiling, skimming foam, turn to a small fire to cook until the fish balls cooked, and finally with refined salt, pepper, MSG seasoning, out of the pot into the soup bowl and drizzled with sesame oil, with cilantro, balsamic vinegar on the table.

The key to making Seven Star Fish Balls

I. Selection of materials

To make this dish, to choose the developed dorsal muscle, thick meat, tender and less spiny sea shark, eel, bream is good, if you choose freshwater fish, you can choose mackerel, carp, grass carp, catfish and so on.

Some people think, with just slaughtered fish to make the best quality of seven-star fish balls, in fact, it is not, because the live fish after slaughter, will soon enter the rigor mortis stage, when the fish muscle fibers harden, muscle stiffness, if the immediate production of fishballs, then the finished product is poor taste, fishy and less amount of water to eat. Therefore, live fish after slaughter should be left to stand for 15 to 30 minutes before use. In addition, pork fat to choose the back of the pig, pig leg is good; pork lean meat to choose the back of the spine meat, after the buttock meat is good; shrimp should choose the whole grain of the large and has not been alkaline hair.

II. Pick fish

1. Remove the skin of the fish, the skin should be left 0.3 to 0.5 cm thick meat (fish skin can be used for other purposes). Because this layer of fish meat myoglobin is more, it will affect the color effect of fish balls.

2. Be sure to remove the crotch part of the fish belly is not used, because this part of the thorns of the meat less, not easy to take the meat.

3. After removing the fish meat, be sure to remove the fine spines above.

III. Wash

Fish can be washed with water to remove slime and dirt, and then drained. Some people think that the fish does not wash the flavor more fresh, but do not know that this will not only reduce the quality of the dishes, but also may damage the health of diners. Others like to put the fish soaked in water for a period of time, thinking that this will remove the hemoglobin in the fish, to ensure that the color of the fish balls white. Do not know, this will make the meat of the fish meat relaxation, reduce viscosity, but also will make the fish in the loss of some water-soluble nutrients. The author's experience is that the fish does not need to be soaked, as long as it is washed, you can make the color white fish balls.

Four. Chopping

The correct way to chop the fish mash is: cut into small dices of fish and fat meat on the cutting board padded with fresh meat skin, with the blade of the knife, the back of the knife repeatedly alternating rows of chopping, until the two are mixed into one and velvet mash. Chopping should pay attention to the following points:

1. Either the fish and fat meat can be cut into small dices, and then chopped together, or the two can be chopped into a fine mud, and then together. If you don't cut the dices and chop directly, it is not easy to chop them into mud, but also prolong the operation time.

2. Choose a large fresh meat skin pad pier above, the purpose is to avoid wood chips mixed into it.

3. The finer the fish is chopped, the better, because it will increase the amount of water in the fish puree, making the fish balls tender and smooth.

4. If you are not making in bulk, it is best not to use a meat grinder to make fish puree. Especially in summer, high temperature, fish with meat grinder grinding will produce heat, and stirring and adding salt, it is easy to make the fish denaturation coagulation, so as to lose hydrophilic force, it is difficult to form a hydrophilic network structure, so that the production of the fish balls without elasticity, into the taste of the dish firewood.

V. Fish paste modulation and seasoning

Fish paste in the modulation should be added to the ingredients, condiments and seasonings for modulation, which is an important part of the production of seven-star fish balls, because it determines the color, taste and shape of the finished product.

The ingredients added to the fish puree are fat meat puree (or cooked lard), water and refined salt, egg white, starch, onion and ginger water, cooking wine, pepper, monosodium glutamate, sesame oil and so on. In this process, the following aspects need to be noted.

1. To make seven-star fish balls, a small amount of fatty meat puree (or melted lard) must be added to the fish puree to improve its texture, increase the sense of oil and freshness, and at the same time, it can also play a role in whitening.

The amount of fat meat puree should be mastered. Too little, can not achieve the purpose of joining; too much, dissolved by heat, will make the balls loose deformation, taste greasy.

2. When mixing fish paste, you need to add the right amount of water, the purpose is to increase the tenderness. Generally speaking, the amount of water mixed with the fish puree ratio of roughly 1:2. Of course, this ratio is not absolute, because the selection of different fish, its water absorption is also different, need to be flexible. Secondly, the water should be added in stages. That is, first put 1/3 of the amount of water, stir with chopsticks in one direction until the fish puree mixed together, and then add the right amount of water and stir until the water is added, the fish puree is porridge-like. If the water is put in once, the fish puree will be stirred more and more. The first thing you need to do is to make sure that you have the right amount of water in the right place.

3. After adding the ingredients, supporting materials, it should be stirred first, the speed of mixing should be from slow to fast, the power from light to heavy. If you start out fast and hard, it is easy to make the original thin fish mud splash out. After a period of stirring, the viscosity of the fish paste increases and starts to get stronger, then you can increase the speed of stirring, so that the fish paste will be more and more viscous. In addition, the stirring should be in one direction, only in this way can the puree be stirred vigorously. If you change the direction in the middle, it will destroy the viscosity of the fish puree, so as not to achieve the desired effect.

4. Add seasoning, add salt amount to be flexible, generally every 500 grams of fish put four or five grams of salt is enough. But according to the weather hot and cold and the quality of fish meat to make a difference: good meat eel meat, shark meat, etc., fish velvet sticky, should be less salt; meat quality is poor, thin fish mud, the amount of salt should be appropriately more. Hot days, the fish mud is easy to thin, it is appropriate to add more salt; cold days, the fish mud cohesion is high, you can put less salt.

5. Mixed fish puree need to add an appropriate amount of egg white, the role of three: one is to increase the `color of the balls, so that the finished product is more white; the second is to increase the viscosity of the fish puree, easy to extrude into shape; the third is to increase the toughness of the balls, so that the texture of the texture of the loose and tender, hair rise is good. But do not use more, generally 200 grams of fish plus 3 egg whites.

6. Add the starch to be just right, so that the fish balls will increase the viscosity. Someone published an article saying that if you add starch to make fish balls, the balls can not float, should be changed to add cooked lard. I think, that is to add too much starch, as long as the amount of starch added, the same balls can float, the taste is also better. In general, according to 200 grams of fish, roughly 15-20 grams of starch.

7. When mixing fish puree, adding various ingredients is in order, that is, first add water (including onion and ginger water, cooking wine), then add salt, and finally put egg white, monosodium glutamate (MSG), starch and so on. The first thing you need to do is to add salt to the water and then add water to the water, while the opposite is true for the water-boiled fish balls. This is because the fish fibrous tissue than pork fibrous tissue fine, first mixed with water, can be the fish puree effortlessly? The first thing you need to do is to get a good deal of money and then you'll be able to get a good deal of money and then you'll be able to get a good deal of money and then you'll be able to get a good deal of money and then you'll be able to get a good deal of money. At this time, then add salt and stir, can make the fish puree from thinning to thickening, viscosity increases, the strength becomes bigger. The first thing that you need to do is to add salt to the water, and then add water to the water, and then mix the water, and then mix the water, and then mix the water.

8. The fish must be stirred vigorously, otherwise, the fish ball into the water will be difficult to float, into the dish is not smooth. Identify the quality of fish mud mixing, you can pinch a fish ball into the water, if it can float, that is, good; if it sinks into the water, it means that the mixing is not enough.

VI. Seasoning of the meat filling.

The reason why the seven star fish ball is rich in characteristics, the key is to add a distinctive flavor of the filling, so the seasoning of the meat can not be ignored. Seasoning meat filling need to pay attention to the following points:

1. Add fresh shrimp is to increase the freshness of the filling, add water chestnuts is to increase the texture of the finished product, but do not add more, otherwise it will be overpowering.

2. Add starch is to increase the viscosity, easy to form, and salt is to set the salty taste, both should be appropriate; MSG to enhance freshness, ginger rice to remove the fishy, soy sauce to increase the color, you need to master the principle of rather less than more.

3. The taste requirements of the filling is salty and sweet, so be sure to master the amount of sugar.

4. After the filling is ready, make a uniform head of the balls, placed in the freezer layer of the freezer to freeze hard, in order to be wrapped by the fish puree. But do not freeze inside and outside. Otherwise, the texture and flavor will be affected.

VII. Forming

The forming method of the seven star fish ball is: the left hand grabbed the fish paste in the palm of the hand a few times, and then squeezed from the tiger's mouth into a round ball, the right hand then take a small meatball into the fish paste, and the other thumb will be the mouth of the fish paste sealing tightly, and squeezed directly out of the tiger's mouth, that is, into the package of tightly wrapped, smooth and rounded fish ball billet. Then, dip a spoon into the water and scrape it into a pot of water at the right temperature.

VIII. Cooking

The fish ball is made of a mixture of the two types of fish, the first one being the fish ball and the second one being the fish ball, and the second one being the fish ball. Boil? s method of making. Normally, the water temperature is around 60℃ to drop in the balls. In the middle of this step, you should pay attention to:

1. If the temperature of the water rises before the fishballs are done, then you should take the pot away from the fire or add cold water.

2. When the fishballs are all in the pot, the surface of the protein is relatively solidified, and then you can use the back of the spoon to gently push, in order to prevent the balls from sticking to the pot.

3. After the pills are finished, first boil on high heat, remove the foam and change to low heat, do not use high heat all the time.

9. Seasoning

Seven stars fish ball soup to savory flavor. When the fishballs are almost cooked, season with fine salt and MSG. Serve with a flavorful plate of balsamic vinegar and cilantro.