Sesame fish balls(zhi ma yu qiu )

Sesame fish ball method:

Raw materials for making sesame fish balls:

450 grams of partial mouth fish, 50 grams of pig fat, 3 grams of refined salt, 15 grams of Shaojiu, 10 grams of sesame oil, 50 grams of wet starch, 10 grams of green onion, 15 grams of minced ginger, 15 grams of egg white, 20 grams of sesame and 100 grams of peanut oil.

The steps of making sesame fish balls are as follows:

Wash the partial mouth fish, chop it with fat fat into fine mud, put it in a bowl, add refined salt, Shaojiu, sesame oil, wet starch, egg white, scallion, ginger and water, and mix well to make fish mud. Put sesame in the pan and stir fry until cooked. Squeeze the fish paste into 1.2 cm diameter balls. Dip sesame seeds on the whole body. Add peanut oil in the pan. When the heat reaches 60% (about 150 ℃), fry the fish balls in the oil one by one. When golden, remove them and put them on the plate.

Characteristics of sesame fish ball

It is beautiful in shape, fragrant and golden in color.

Sesame fish balls

Sesame fish ball is a famous traditional dish in Shandong and Zhejiang, which belongs to Shandong cuisine or Zhejiang cuisine. It has beautiful appearance, fresh fragrance and golden color. Although there are red carp, yellow carp, white carp and other varieties in the color of common carp, they are similar in nature, taste and function. It is listed as the top grade in Shennong materia medica classic. Tao Hongjing of the northern and Southern Dynasties said that common carp is the best of all kinds of fish and is the best flavor of food.

Production method

raw material

There are 450 grams of partial mouth fish, 50 grams of pig fat, 3 grams of refined salt, 15 grams of Shaojiu and 10 grams of sesame oil. Wet starch 50g, onion 10g, ginger 15g, egg white 15g, sesame 20g, peanut oil 100g.

Production process

1) Wash the partial mouth fish, chop it with fat fat into fine mud, put it in a bowl, add refined salt, Shaojiu, sesame oil, wet starch, egg white, scallion, ginger and water, and mix well to make fish mud.

2) Put sesame in the pan and stir fry until cooked. Squeeze the fish paste into a 1.2 cm diameter ball. Dip sesame on the whole body.

3) Add peanut oil to the frying pan and heat it to 60% heat (about 150 ℃). Fry the fish balls in the oil one by one. When golden, remove them and put them on the plate!

nutritive value

Carp, also known as Longmen fish, carp, red carp, yellow carp, white carp, Lai carp.

Carp is named for its cross texture on its scales. The body is fat and tender.

It is produced in freshwater rivers, lakes and ponds all over China. All the year round, but the fattest is from February to March.

Carp is willow shaped, with slightly raised back, whiskers on the mouth, large and tight scales, complete and typical fins, and more flesh and less spines. According to the different growing waters, carp can be divided into river carp, river carp and pond carp. The color of river carp is golden, with metallic luster. The chest and tail fins are red. The meat is crisp and tender. It tastes delicious and has the best quality. The scales of river carp are white, fat, bald tail. The meat is hairy and slightly sour. The scales of pond carp are blue and black, with hard spines. The soil is strong, but the meat is tender.

Carp is a kind of familiar aquatic product which people like to eat everyday. Every new year's day, it is indispensable on the dining table, taking its meaning of "surplus every year" and "fish leaping over the dragon's gate" to add a festive atmosphere.

Nutrition analysis

1. The protein content of carp is not only high, but also of good quality. The digestibility and absorption rate of carp can reach 96%, and it can provide essential amino acids, minerals, vitamin A and vitamin D for human body;

2. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity.

Related groups

It can be eaten by the general population

1. It is suitable for nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; at the same time, it is suitable for women with pregnancy edema, fetal restlessness, lack of postpartum milk;

2. People suffering from malignant tumor, lymphatic tuberculosis, lupus erythematosus, bronchial asthma, infantile parotid, thromboangiitis obliterans, carbuncle, urticaria, skin eczema and other diseases should not eat; at the same time, carp is the hair, and those with excessive body Yang and ulcers should be careful to eat.

The food is mutual restraint

Carp and mung beans, taro, butter, pig liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, red beans and dog meat are not allowed to eat together, also avoid taking with cinnabar in traditional Chinese medicine; carp and pickled vegetables can cause digestive tract cancer.

Production guidance

1. There is a white tendon on both sides of the carp's belly, which is the same as the thin line. Removing it can remove the fishy smell. Cut a small mouth near the gill of the carp, and the white tendon will be exposed. Clamp it with tweezers and pull it out gently;

2. There are many cooking methods for carp, such as braised in brown sauce, dry sauce, sweet and sour sauce;

3. Less salt should be put into milk; MSG should not be put into fish and shrimp because they have good taste;

4. When frying, hand fish tail, pour hot oil on fish body while frying, and then immerse all fish in oil after shaping;

5. Remove fishy smell skillfully: 1. Remove the scales of the fish, clean it by laparotomy, and pour some yellow rice wine into the basin to remove fishy smell and make the fish taste delicious. 2. Fresh fish cut clean, soak in milk for a while, can remove the smell, but also increase the flavor. 3. After eating fish, when there is a taste in the mouth, chew three or five pieces of tea, immediately fresh breath.

Dietotherapy

Carp taste sweet, flat, into the spleen, kidney, lung;

It can tonify spleen and stomach, promote diuresis and detumescence, dredge milk, clear away heat and toxin, stop cough and lower Qi;

It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and milk obstruction;

Cyprinus carpio has a good therapeutic effect on pregnant women. According to traditional Chinese medicine, all parts of carp can be used as medicine. Carp skin can be used to treat fish stem; carp blood can be used to treat mouth and eye deviation; carp soup can be used to treat body sores in children; carp can be used to treat edema in pregnant women and fetal movement disturbance.

Other related

Although there are red carp, yellow carp, white carp and other varieties in the color of common carp, they are similar in nature, taste and function. Shennong materia medica Canon lists them as the top grade. Tao Hongjing of the southern and Northern Dynasties said that common carp is the best of all kinds of fish and is the top grade of food.

Rihua materia medica: carp, cure pregnancy, body swelling, and fetal dyspnea.

Compendium of materia medica: carp is good at urination, so it can reduce swelling, jaundice, beriberi, wheezing and coughing, dampness and heat, boil and eat water gas, and urinate.

"Seeking truth from Materia Medica": all symptoms such as cough, adverse Qi, jaundice, edema, beriberi, etc. can be eliminated by taking this medicine, and so can edema in pregnant women.

Carp, with golden scales and red tail, is lovely in shape, tender and delicious, and its meat is pure. The book of songs says, "it's the carp of the river that feeds on fish.". It's Yellow River carp. According to historical records, "Confucius married in Song Dynasty and became an official. One year old and Bo Yu, Bo Yu three years old, Lu Zhao Gong to carp to Confucius. Confucius Rongjun duty, because the name said carp, word Bo fish In the Han Dynasty, there was a hymn of "just ask for rare dishes, and stew carp all over.". Su Song, a medical scientist in the Song Dynasty, listed "common carp" as "food flavor".

Methods of cutting fish

：

1. Fish meat is fine, short fiber, and easy to break. When cutting fish, the skin should be downward, the knife edge should be inclined in, and it is best to cut along the fishbone, which is more clean and neat;

2. There is a layer of mucus on the skin of fish, which is very slippery, so it's not easy to cut. If you put your hand in salt water for a while, you won't slip.

Tips for washing fish:

1. Soak the fish in cold water, add 2 tbsp vinegar, remove the phosphorus after 2 hours, it's easy to scrape off;

2. If the fish is dirty, you can scrub it with rice washing water. Not only can you wash the fish, but also your hands are not too fishy;

3. When processing fish, if you accidentally break the gall bladder, you can quickly put baking soda in the place with gall bladder, or sprinkle some wine, and then wash it with water to remove the bitterness;

4. There is mucus on the fish body, which is easy to be stained with dirt. When washing the fish, roll the fish body with fine salt, and then wash it with clean water.

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Chinese PinYin : Zhi Ma Yu Qiu