Seven star fish ball soup(qi xing yu wan tang )

Seven star fish ball soup method:

Raw materials for making seven star fish ball soup:

There are 600 grams of pure eel meat, 10 grams of sesame oil, 30 grams of fresh shrimp, 10 grams of refined salt, 60 grams of dry starch, 800 grams of broth, 60 grams of pork, 2 grams of pepper, 5 grams of monosodium glutamate and 5 grams of mustard.

The processing steps of seven star fish ball soup are as follows:

1. Kill the eel, scrape the fish down with a sharp knife, put it in a basin, add 500 grams of clean water and 4 grams of refined salt into the fish down in five times, stir the fish in one direction with your hand every time, add starch and mix well until the fish down is kneaded into a small ball and can float in the water.

2. Wash the shrimps and make mud, chop the pork into minced meat, put them in a bowl, add 2G of refined salt and 1.5g of monosodium glutamate, mix them well, and knead them into 1cm balls.

3. Put the frying pan on the middle fire, fill it with clean water, hold the fish down with your left hand and spread it in your palm, pick up a stuffing center with your right hand, then pinch it with your thumb and index finger, wrap the stuffing center with the fish down, press out the fish balls from the fingers, and spoon them into the pan to make them floating on the water. Change the pot to high heat and bring to a boil

Characteristics of Qixing fish ball soup:

"Seven star fish ball soup" is one of the famous soups in Fujian. After cooking, the soup is as clear as a mirror, and the fish balls are white. They float on the surface of the soup bowl, which looks like the star head, so it's named.

Attention should be paid to when making seven star fish ball soup

Fish for fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of fish and the fiber of fish meat. Master the proportion of fish, salt and water. If the salt and water are too little, the velvet is not sticky, and the soup is easy to be turbid. On the contrary, the fish balls are easy to harden, and the bottom can not float. Stir with dry starch, fish balls tough and elastic, such as water starch stirring, soft and smooth tender, slightly less elastic.

Seven star fish ball soup

Seven star fish ball soup is a famous traditional dish, which belongs to Fujian cuisine and Shanghai cuisine. This dish is white in color, clear in soup, delicious in taste, tender in fish balls and unique in flavor. It is mainly made of eel and other materials. It has the functions of tuberculosis, anemia, osteoporosis and eyesight.

Fujian famous soup

Food ingredients

There are 600 grams of pure eel meat, 10 grams of sesame oil, 30 grams of fresh shrimp, 10 grams of refined salt, 60 grams of dry starch, 800 grams of broth, 60 grams of pork, 2 grams of pepper, 5 grams of monosodium glutamate and 5 grams of mustard.

Food practice

1. Kill the eel, scrape the fish down with a sharp knife, and put it into a basin. Add 500 grams of water and 4 grams of refined salt into the fish down in five times. For each time, stir the fish in one direction by hand to make the fish strong. Add starch to mix well until the fish down is kneaded into a small ball and can float in the water;

2. Wash the shrimps, make mud, chop the pork into minced meat, put them in a bowl, add 2G refined salt and 1.5g monosodium glutamate, mix them well, and knead them into 1cm stuffing balls;

3. Put the frying pan on the middle fire, fill it with clean water, hold the fish down with your left hand and spread it in your palm, pick a stuffing center with your right hand, then pinch it with your thumb and index finger, wrap the stuffing center with the fish down, press out the fish balls from your fingers, and spoon them into the pan to make fish balls floating on the water. Change the pot to a high fire and bring to a boil. Cook the pills and put them into a soup bowl;

4, separate the pot, set up a strong fire, pour into the soup, add MSG, salt, boil, remove foam, Sheng into the soup bowl, sprinkle with a little celery, pepper, sesame oil.

The key to food

1. Fish for fish balls must be fresh. The success or failure of fish balls is mainly determined by the freshness of fish and the fiber of fish meat;

2. Master the proportion of fish, salt and water. If the salt and water are too little, the fish fiber is not sticky, and the soup is easy to be turbid. On the contrary, the fish balls are easy to harden, and the bottom can not float;

3. Stir with dry starch, fish balls tough and elastic, such as water starch stirring, soft and smooth tender, slightly less elastic.

Food features

1. Fujian has a long history of cooking fish balls. It can produce high-quality fish balls with stuffing.

2. "Seven star fish ball soup" is one of the famous soups in Fujian. After cooking, the soup is as clear as a mirror, and the fish balls are white. They float on the surface of the soup bowl, which looks like the star head, so it's named

Production technology

1. Wash the eel, remove the bone and skin, chop it into minced fish, put it in the basin, add the right amount of salt water, then add the wet starch, stir it into a paste to make the skin of the ball, remove the skin and bone of the pork, chop it into minced meat, add Shaojiu, soy sauce, monosodium glutamate, sugar and a small amount of wet starch, mix well and make the stuffing.

2. Heat up the frying pan, put it in a half pot of clear water and bring to a boil. Put the fish balls covered with stuffing into the pan and cook them until they are floating and cooked thoroughly. Take them out and soak them in cold water.

3. Wash and heat the frying pan, add 750 grams of fresh soup, add salt, monosodium glutamate, ham slices and fish balls, skim the foam after boiling, put in the bean sprouts, start the pan and pour into the soup bowl, pour in a little lard!

Taste of dishes

Taste: delicate fragrance

The color is white, the soup is clear and delicious, the fish balls are tender and delicious, and the flavor is unique.

dietary nutrition

Eel: eel is rich in a variety of nutrients. It has the functions of tonifying deficiency and nourishing blood, eliminating dampness and anti tuberculosis. It is a good nutrition for patients with chronic disease, weakness, anemia and tuberculosis. Eel contains a very rare Xihe Locke protein, which has a good effect of strengthening the kidney. It is a health food for young couples and the elderly. Eel is rich in calcium aquatic products, often eat, can make blood calcium value increased, make the body strong. Eel liver is rich in vitamin A, which is a good food for night blind people.

Pork leg meat: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; the leg meat with more lean meat has less cholesterol and fat, which is suitable for middle-aged and old people who are worried about obesity or arteriosclerosis.

Pea seedlings: pea seedlings contain calcium, B vitamins, vitamin C and carotene, which have diuretic, antidiarrheal, detumescence, analgesic and digestive functions. Pea seedling can treat suntanned skin and make skin fresh and not greasy. Pea seedling contains carotene, ascorbic acid, riboflavin and other nutrients.

Ham: the color of ham is bright, red and white, lean meat is sweet and salty, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc!

The recipe is complementary

Eel: Eel avoid vinegar, ginkgo with food.

Pork leg: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Nutrients

·53 kcal);

·Protein (139.17 g);

·59 g); fat (63;

·Carbohydrate (12.22g);

·Folic acid (0.90 μ g);

·Dietary fiber (0.96g);

·Cholesterol (557.79 mg);

·Vitamin A (355.41 μ g);

·Thiamine (1.49 mg);

·Riboflavin (0.93 mg);

·Nicotinic acid (28.54 mg);

·Vitamin C (33.50 mg);

·Vitamin E (161.24 mg);

·88 mg); calcium (210;

·Phosphorus (1241.73 mg);

·88 mg); potassium (2138;

·23 mg);

·Magnesium (9.63 mg);

·Iron (9.92 mg);

·86 mg); zinc (158;

·Selenium (0.92 μ g);

·Copper (1.04 mg);

·Manganese (0.00 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qi Xing Yu Wan Tang