Chaoshan fish balls(chao shan yu wan )

Methods of Chaoshan fish balls:

Raw materials for making Chaoshan fish balls:

Main ingredients: about 500 grams of scraped fish (meat), 300 grams of lettuce, 100 grams of wet mushrooms, 100 grams of protein, 100 grams of bamboo shoots, 50 grams of ground fish, 50 grams of laver.

Ingredients: Seasoning: 1250g soup, salt and pepper, fish sauce, monosodium glutamate and sesame oil.

Processing steps of Chaoshan fish balls:

1. Cut the fish with a knife, then put it in a basin, add protein, monosodium glutamate and salt, and then add salt in a bowl of water.

2. Beat the fish in the basin with your hands, add salt water, and beat until the fish glue can float in cold water.

3. Squeeze the fish glue into beads and place it on a greased bamboo plate (about 4 yuan each). Steam for 5 minutes and take out.

4. Add mushrooms, fish balls, bamboo shoots and flowers, ground fish (bone skin torn, fried with incense), laver (fried or baked), monosodium glutamate, fish sauce, sesame oil and pepper. The lettuce is wrapped in a large soup bowl, and the fish balls are seasoned and drenched in a large soup bowl.

Chaoshan fish balls

Chaoshan fish ball is a special traditional snack in Chaoshan area of Guangdong Province. It is made by removing the head and bone of sea fish, beating the fish and adding seasoning. Fish balls can be used as soup and cooking, especially those cooked in chicken soup. Fish balls are not only crisp, but also fresh and fragrant. This dish is very popular with Chaoshan people. The soup is delicious, the lettuce is crisp, and the fish balls are tender. It is one of the best in the Chaozhou cuisine.

Characteristics of dishes

Main ingredients: about 500 grams of scraped fish (meat), 300 grams of lettuce, 100 grams of wet mushrooms, 100 grams of protein, 100 grams of bamboo shoots, 50 grams of ground fish, 50 grams of laver.

Ingredients: Seasoning: 1250g soup, salt and pepper, fish sauce, monosodium glutamate and sesame oil.

Fish ball, also known as "water ball", is a traditional famous point. It is famous for its selection of materials and production technology. The main ingredients are fresh yellow croaker, mackerel, eel and small ginseng shark. To make fish balls, the best material is the big white eel with thick and loose meat. They are round, massive and fish shaped. They are tough, snow-white and soft. They are cooked with meat and bone soup, shallot and lean meat. They have strong swelling power and are not easy to deteriorate. They taste delicious and crisp. Mince the fish, add appropriate amount of ginger juice, salt, monosodium glutamate, pound into fish mud, mix well and squeeze into small balls, then put into boiling soup and cook. Its color is like porcelain, elastic, crisp but not greasy. It is a common dish for banquets. There is a saying that "no fish balls, no seats"

practice

1. Scrape the fish green (the fish can't be sliced with a knife to avoid the penetration of the fish bone and the red meat near the skin), chop the fish young with a knife, put it in a basin, add the protein, monosodium glutamate and salt, and then add the salt in a bowl of clean water.

2. Beat the fish in the basin with your hands, add salt water, and beat until the fish glue can float in cold water.

3. Squeeze the fish glue into bead shape and place it on the oiled bamboo plate (about 4 yuan each). Steam for 5 minutes and take it out.

4. Add mushrooms, fish balls, bamboo shoots and flowers, earth fish (bone skin torn, fried with incense), laver (fried or baked), monosodium glutamate, fish sauce, sesame oil and pepper. The lettuce is wrapped in a large soup bowl, and the fish balls are seasoned and drenched in a large soup bowl.

Chaoshan flavor snack mushroom fish ball soup

Ingredients: fish balls (15), mushrooms (5), eggs (2), fresh black fungus (20g), carrot (1 / 3), concentrated soup (32g), onion (1), ginger (2 pieces)

Seasoning: raw powder (1 tbsp), sugar (1 / 3 tbsp), salt (1 / 4 tbsp)

make:

1. Soak Lentinus edodes in clean water, squeeze dry water and cut into shreds; wash black fungus and carrot and cut into shreds, cut green onion into scallions; mix 1 tbsp of raw powder and 5 tbsp of clean water to make raw powder water.

2. Bring the water to a boil, add mushrooms, black fungus and shredded carrots and blanch for 1 minute. Remove and drain the water. Beat the eggs into a bowl and stir to form egg liquid.

3. Put 4 bowls of water into the pot and bring to a boil. Pour in the concentrated soup and shredded ginger. Stir well and bring to a boil. Add mushrooms, black fungus and shredded carrot and bring to a boil over medium heat.

4. Pour the fish balls into the pot, add 1 / 3 tbsp sugar and 1 / 4 tbsp salt, mix well and bring to a boil over medium heat.

5. Mix the flour and water evenly, pour into the pot and stir into the sauce. Turn off the heat, pour in the egg liquid and stir it into egg flower. Sprinkle with scallion.

Kitchen God tips:

1. After slicing mushrooms, fungus and carrot, you should first fly water and then boil the soup. This method can remove the peculiar smell.

2. The taste of fish balls is crisp and light, which is suitable for chicken soup and can increase its delicious taste.

3. The concentrated soup of chicken soup has salty taste. After the soup is cooked, try the taste first, and then add salt and sugar to taste, so as to avoid excessive salty taste.

4. After the fish balls are cooked, first add the cornmeal water to thicken the soup. Then turn off the fire and pour in the egg liquid. Stir well to make the egg flower. If you don't turn off the fire, pour the egg liquid. The egg flower is easy to boil and the entrance is not smooth.

5. Soup refers to a kind of food with thick soup, which is thicker than soup. It has a fine and smooth taste, and is easy to digest. It is most suitable for children, the elderly and the weak.

Pure fish ball soup, laver or lettuce, monosodium glutamate, fish sauce, pepper, etc. are added to the edge furnace to make it taste fresh and delicious; fish noodles with shredded meat, bean sprouts, scallions, etc. are added to make it more crisp and delicious.

This dish is pure in color, delicious and refreshing.

nutritive value

1. Fish is rich in nutrition, which can nourish the stomach, promote diuresis and detumescence, dredge milk, clear away heat and toxin, stop coughing and lower Qi; 2. Fish is rich in magnesium, which has a good protective effect on cardiovascular system, and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction;

3. Fish contains vitamin A, iron, calcium, phosphorus and so on. Eating fish often has the effects of nourishing liver and blood, moisturizing skin and nourishing hair.

origin

It is said that during the spring and Autumn period, King Ping of Chu liked fish, and every meal without fish was tasteless. But king Ping of Chu was cruel. If he accidentally stopped the fish and stabbed the fish bone, he would kill the cook. One day, a new chef felt that his company was like a tiger. Sooner or later, he was doomed. The more you think about it, the more angry you are, the more you chop the fish with the back of the knife. I didn't know that this chop separated the fish from the bone. He had an idea. He chopped the fish into meat paste and then rubbed it into balls for King Ping of Chu to eat. King Ping of Chu was full of praise. Since then, the method of making fish balls has been preserved and spread to Chaozhou along with King Ping of Chu. The folk will make pork balls and beef balls by analogy. These three meatballs, together with fish dumplings, are commonly known as "Chaozhou four treasures".

According to historical records, in 1732, the Qing government combined Yunxiao County and Zhao'an County in Fujian Province with Long'an and shen'er'ao in Raoping County in Guangdong Province into Nan'ao Department (see Fujian chapter in the draft of Qing History).

Huang Jingning, the chief executive of the Nan'ao Department (equivalent to the county magistrate), will eat fish at every meal, but no fish bones are allowed. If there are fish bones, the chef will be sentenced to hard labor. Some pirates landed in Nan'ao area of Chaozhou and disturbed the people. The government sent troops to suppress them, and many people fled. Liu Shanhai, the chef, came to Nanzhao (the seat of the county) in Zhaoan, Fujian Province. He was recommended to Huang Jingning's home as a cook. Soon, he learned that Huang Jingning likes to eat fish and is afraid of fish bones. He wanted to quit his job, but he had no money to return home. At this time, Huang Jingning ordered him to make fish meals for Zhangzhou Prefecture magistrate. Forced by helplessness, he smashed the fish with a kitchen knife. Smashing smashing, he was surprised to find that the bones of the fish bones fell off automatically, and the fish meat became minced fish. At this time, the living room came the sound of urging food, Liu Shanhai anxious in the line of wisdom, conveniently minced fish balls, without thinking to put into the soup pot. After a while, many white, soft, crystal clear, crisp and tender fish balls float on the soup surface. Scoop it into a bowl and bring it to Huang Jingning. Huang Jingning once tasted it and praised it very much. He said that it was a "peerless delicacy" with five liang of silver. Since then, this practice gradually spread to various food stalls, restaurants and restaurants, known as "fish balls", namely fish balls. Fish ball is a traditional food in Zhaoan and Chaozhou, and fish ball soup is a delicious snack. Chaozhou fish balls are small and strong, and they are good at crispness. Zhao'an fish balls are large, and the stuffing is fresh. Zhangzhou fish balls are the best of both. They are medium in shape, crispy and fresh. In Chaoshan dialect, "fish" and "Yu" are homonymous, and "Wan" and "Yuan" are homonymous, symbolizing that there is more than one year in a year and the whole family is reunited. Therefore, fish ball has become a necessary treasure for people to celebrate the new year.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chao Shan Yu Wan