Produced by: Li Jianguo, President of Jinan Culinary Association

Produced by: Liu Xinquan

Produced by: Cui Bocheng

1. When making chicken ingredients Be sure to mix thoroughly, otherwise the resulting chicken slices will be white in some places, black in others, and the texture will not be delicate.

2. The ratio of minced chicken to egg white and starch is very important. If you add too much egg white, the prepared chicken slices will be too soft and will break into pieces as soon as you pinch them, and it will cover the flavor of the chicken; if you add too much minced chicken, If not, the prepared chicken slices will be too hard, dark in color, and not tender enough; if too much starch is added, the chicken paste will clump, making it difficult to form when blanched, and the taste of the prepared chicken slices will be too sticky; if there is too much water, the chicken paste will be too sticky. The minced chicken will become lumpy when mixed with oil and will not be able to take shape.

3. When braising chicken slices, it is best for two people to operate at the same time. One person puts the chicken slices into the oil, and the other person turns the chicken slices when they are formed and float to the oil surface, and wait until both sides turn white. Just fish it out, so the error rate is lower.

4. When frying chicken slices, the oil temperature should not be higher than 20%, otherwise the chicken will float quickly after being put into the pot, causing the outside to be cooked and the inside to be undercooked.

Produced by: Gao Wenping

1. The chicken mince is changed to freshwater fish mince, which is whiter in color, delicious in taste, fine in texture and elastic.

2. Slowly spoon the mixed fish paste into the pan with a small spoon, so that it opens into discs, comparable to those drawn by a compass.

1. Although the mixed fish paste is relatively thin, it is also in a vigorous state, that is, it can flow into a line when scooped up and poured down, so that the fish fillets can be slid out.

2. The operation steps of scooping paste into the pot seem simple, but in fact it is very difficult. The spoon used to scoop up the fish paste must be close to the oil surface (not higher than 1 cm), and pour it into the pot at a certain point, with a balanced force, not too much or too little. Pour a spoonful of batter evenly on this point so that the fish paste can spread evenly and turn into discs.

Produced by: Cheng Zenglu

Oil-flour shrimp slices are also evolved from traditional oil-flour chicken slices. Shrimp mince is chosen instead of chicken mince, mixed into beaten egg whites, and soaked in oil Deep-fried into soft pieces and then stir-fried. The shrimp meat is rich in flavor and is more upscale, and because it is rich in astaxanthin, the prepared shrimp crackers have a natural light red color, which is very unique and changes the white appearance of traditional rapeseed.

Production process:

1. Open the back of 90 grams of fresh shrimps and remove the sand lines, add 5 shrimp brains and grind them into a paste, then add an appropriate amount of salt, monosodium glutamate, and water starch and stir Beat evenly.

2. Beat 5 egg whites into sherry paste, then add the beaten shrimp paste and continue to mix thoroughly.

3. Heat a wide pan of oil until it is 30% hot. Use a spoon to scoop up an appropriate amount of shrimp paste, add it to the oil and deep-fry over low heat until it takes shape. Turn over and continue to fry until light red. Remove and control the oil.

4. Add 30 grams each of cabbage sum, ham slices and bamboo shoot slices to the boiling water and set aside.

5. Heat the oil in the pot, stir-fry the green onion and ginger until fragrant, add 80 grams of clear soup, add ham, cabbage and bamboo shoots and bring to a boil. Add salt, MSG and sugar, thicken the soup and add the shrimp. Quickly stir the slices evenly, remove from the pan and serve on a plate.

Production illustration:

1. Beat the egg whites into sherry paste.

2. Add shrimp glue.

3. Beat evenly again.

4. Spoon the shrimp paste into the warm oil.

5. After setting, turn over and dip for deep frying.

6. Fry until light red and remove to control oil.

7. Stir-fry in a pot.

Production keys:

1. The ratio of shrimp meat to egg white must be accurately controlled. If the egg white is too little, the taste will be dull; if the egg white is too much, it will be too fluffy and difficult to form.

2. The frying time in the last step should be short. Stir well and put it in the pot immediately, otherwise the shrimp slices will easily collapse.

Produced by: Hu Zhongying

"Fishballs in clear soup" is a traditional dish in Shaoxing, Zhejiang. It is famous for its clear, delicious, smooth and white soup.

This dish is very demanding in the selection of ingredients and techniques: generally, fish such as silver carp with tender meat, strong stickiness, large water absorption and full elasticity are used as raw materials; how to eat fish balls in clear soup It is very particular. When tasting, the expert first looks at its appearance - it is white and round in shape, and then pricks its body with chopsticks - it is tender and elastic, and then takes the white jade ball into the mouth - it is smooth and delicious.

Scrape off the fish paste and cut it on the pig skin

There are three steps to making fish paste. First, kill the live fish and cut it into two pieces. Put it in the refrigerator at 0℃-4℃. Refrigerate for 12 hours, take out the fish and put it skin side down on the chopping board. Fix the fish tail with a nail (or the heel of a knife). Then take another knife and scrape forward from the fish tail layer by layer. The knife edge should be flat and the blade should be at 60 degrees to the chopping board. At an angle, only scrape off a thin layer of fish paste each time, so as to remove the fine fish bones hidden in the fish meat.

Finally, take a piece of fresh pork skin and lay it on the cutting board. Place the scraped fish paste on the meat skin and chop with the back of the knife until the fish paste becomes sticky.

Be very particular about the strength of the chop. Just chop it lightly. Do not chop through the pig skin below to avoid the minced pork skin being mixed into the fish paste. The purpose of laying the pork skin is to separate the fish paste from the chopping board. , to avoid impurities such as fine sawdust being mixed into the fish paste when chopping it; the fish paste for making fish balls must be chopped very finely, and the fish paste must be sticky so that it can best adhere to the knife surface.

The proportion of water added is not fixed

To make fish balls full of elasticity, the proportion of water and salt added is very important. Depending on the species and growth period of the fish, the proportion of water added will also be different, which mainly depends on the swelling property of the fish. The more swollen the fish meat is, the stronger its ability to absorb water, and the more water you need to add. Among sea fish, eel has the greatest swelling capacity. One pound of eel meat can be added with two and a half pounds of water. Among river fish, silver carp has greater swelling capacity. Two pounds of water can be added to one pound of meat.

Even the same kind of fish will have different growth years and different amounts of water absorption. Among fish of the same species, fish that are larger in size and have grown for a longer time are usually more bloated and have a larger draft.

Fish paste: Air enters the fish paste and floats into the water.

Good fish balls are smooth, tender and elastic in the mouth. This is very similar to the method of beating fish paste and boiling it in water. Big relationship. Here we take silver carp paste as an example to describe the process of beating the fish paste and forming fish balls:

Take 500 grams of silver carp paste and put it into a container, add 500 grams of water and 25 grams of salt in the same order. Directions Beat vigorously to get as much air into the fish paste as possible. The air entering the fish paste can increase its gelling properties, improve elasticity and adhesion, and the fish balls will become whiter when mature.

When you put a little fish paste into clean water and the fish paste floats without sinking, it proves that the fish paste has "eaten enough" air. At this time, the surface of the fish paste is smooth and sticky like white butter, and many tiny bubbles will be produced in it.

Then pour 500 grams of water and 20 grams of ginger juice, stir in one direction, and finally add 5 grams of MSG and mix well. Let the beaten fish paste stand for 20-30 minutes at room temperature of 10℃, which can enhance the stickiness of the fish paste and make the fish balls smoother.

Cook fish balls: Cook over low heat without boiling until the transparent fish paste turns milky white

Pour 1500 grams of cold water into a clean pot and squeeze the beaten fish paste into a ping pong ball shape Fish balls, each fish ball is about 3-4 cm in diameter. You can also squeeze it into a spherical spoon with your hands to make the fish balls more rounded. Put the fish balls into cold water and let the fire slowly heat up. The water surface should always remain calm and not boil. If there is foam on the water surface, skim off the foam in time and add cold water. Adjust the water temperature by adding cold water.

Heat the water over high heat until the water temperature reaches 70°C. Turn the fishball over after the circle around the fishball turns slightly white, so that the top and bottom of the fishball are uniformly mature.

Continue to cook until the water temperature rises to 90℃-95℃. Keep this temperature and cook for 5 minutes. The fishballs will change from the initial transparent and meat color to milky white. If they can slowly spring up when pressed with your fingers, the fishballs are mature at this time. , can be taken out and placed in a bowl.

Skim off the scum in the original fish-ball soup and bring to a boil. Add cabbage and shiitake mushrooms, add salt and MSG, cook until raw and set aside. Arrange the steamed Jinhua ham slices on the surface of the fish balls, then add the cooked cabbage and mushrooms, and finally pour in the original soup, top with hot chicken oil and serve.

Production process:

1. Cut off the head of the silver carp and cut the body into two pieces.

2. Take out the fish meat, place the fish skin side down on the cutting board, and nail the fish tail.

3. Use a knife to scrape off the minced fish layer by layer from the tail to the front.

4. Place the minced fish on the pig skin and chop with the back of a knife until it becomes sticky.

5. Take 500 grams of minced fish paste, add 500 grams of water and salt, stir vigorously in one direction, and incorporate as much air as possible until the surface of the fish paste is smooth and resembles white butter. When it becomes thick, add 500 grams of water and ginger juice, stir well in one direction, and finally add MSG, mix well and set aside.

6. Pour 1500 grams of cold water into the pot, squeeze the minced fish into ping pong ball-like fish balls (each fish ball is about 3-4 cm in diameter), put it in the pot and slowly heat it up over high heat. , cook until the water temperature reaches 70℃. At this time, the circle around the fish balls turns slightly white. Turn the fish balls over so that they are cooked equally from top to bottom. Continue to cook until the water temperature rises to 90-95℃. Maintain this temperature and cook for 5 minutes. When the fish balls turn milky white and can slowly pop up when pressed with your fingers, remove them and place them on a plate.

7. Skim off the foam from the original soup in the pot. After boiling, add cabbage and shiitake mushrooms, add appropriate amount of salt and MSG and cook until raw. Remove and place on a plate. Arrange the ham slices that have been steamed in advance. Pour the original soup on the fish balls, pour a little hot chicken oil and serve.

Key points for production:

1. When scraping fish mince, the knife edge should be kept flat and the angle between the knife blade and the chopping board should be 60°. Only a thin layer of fish meat should be scraped off each time. Mud, this can remove the fine bones hidden in the fish meat.

2. When chopping the minced fish on the pig skin, the force should be light, and do not chop through the pig skin below to prevent the minced pork from being mixed into the minced fish.

Produced by: Guangzhou Zizhulou

Dace is a freshwater fish unique to Guangdong. Its meat is delicious, but it has many thorns. In order to enjoy it, the locals want to eat it. I came up with a method: peel off the fish meat and bone spurs, add diced water chestnuts, sausage dices and other ingredients, mix well, then stuff it into the fish skin again to make it look like real fish, fry it until it is set, and then cook it to taste. In this way, you can not only taste the deliciousness of dace meat, satisfy the taste, but also avoid the worry of fish bones getting stuck in your throat. This dish soon became popular in the local area and gradually became a famous traditional dish in Shunde area.

Produced by Zeng Daogui

Snowflake Chicken Nao (nào) is a traditional Kung Fu Sichuan dish, also called "Snowflake Chicken Nao". Its ingredients are very simple, only egg white and chicken breast. After four steps of pounding, chopping, stirring and frying, the complete chicken is transformed into snow-white cloud-like chicken meat, which is tender, smooth, not oily and not greasy.

1. To make this dish, it is best to use chickens of about 1 and a half kilograms. This kind of chicken has less breast fascia and a tender taste; before operation, it should be rinsed under a thin stream of water for at least 1 hour. Hours, fully remove the blood to make the finished dish white; during operation, use the method of "beating with the back of the knife and chopping with the tip" to make chicken mince.

2. Two kilograms of water (or soup) need to be added to each kilogram of chicken minced meat to fully penetrate it. However, when making, you need to pay attention. The water (or soup) cannot be poured in at once, otherwise the two will not melt easily. As a whole, small particles will appear in the stirred chicken mince.