Fish balls with crab(guan xie yu yuan )

Method of filling crab and fish balls:

Raw materials for making crab filled fish balls:

There are 300 grams of pure green fish, 150 grams of crab meal, 50 grams of cooked pig fat, 15 grams of cooked ham, 25 grams of cooked spring bamboo shoots, 15 grams of water hairy fungus, 50 grams of cooked vegetable heart and 50 grams of eggs. 75 g cooked lard, 25 g Shaojiu, 1.5 g salt, 10 g scallion, 10 g ginger, 250 g chicken soup.

The process of making fish balls filled with crab is as follows:

Heat the pan over the fire, add the cooked lard to 50% heat (about 110 ℃), add the chopped green onion and ginger to stir fry until fragrant, then add the crab powder, add Shaojiu to stir fry, add refined salt to stir fry and stir fry, put the pan into the plate, cool, and make the lotus seed sized balls as stuffing. Chop the fish and fat into antler respectively, put them in the same bowl, add egg white, onion and ginger juice, cold chicken soup, stir well, add refined salt and Shaoxing wine, stir vigorously, then add cooked lard, stir well to make antler. Pick up the minced fish by hand, put the minced crab stuffing into the heart, squeeze into fish balls, and put them into a cold water pot. After finishing, put the pot on the fire until the fish balls are cooked, and then put them into clean water for later use. Put chicken clear soup on the fire, add refined salt, sliced ham, agaric, bamboo shoots, and vegetable heart, bring to a boil, add fish balls, bring to a boil, and then put into a soup bowl.

Fish balls with crab

Guanxie Yuyuan is a famous traditional dish with black carp as the main ingredient, belonging to Huaiyang cuisine of Jiangsu Province. It is white, tender and elastic in color. It is pregnant with crab powder, and its color is like Bo Po. It floats in the clear soup. It has the reputation of "golden white jade bag, jade pearl bath clear flow". It has the functions of delaying aging, preventing cancer, tonifying Qi, strengthening spleen and appetizing.

brief introduction

Cuisine: Huaiyang cuisine

Taste: salty and delicious

Taste: fish balls are soft and elastic, white and tender, just like congealed fat, with crab powder inside, color like amber, floating in the clear soup, the soup is fresh and delicious.

Manufacturing materials

Ingredient: black carp (500g)

Accessories: bamboo shoots (50g), crab roe (3G), agaric (Shuifa) (20g), ham (50g), fat meat (50g), egg white (120g), rape heart (75g)

Seasoning: salt (7G), scallion (15g), ginger (15g), lard (75g)

Production technology

1. Kill black carp, remove fins, scales, gills and viscera, and wash them;

2. Peel, wash, cook and slice the bamboo shoots;

3. Wash and cook the fat meat;

4. Wash the rape heart, blanch it with water, and set it aside;

5. Sliced ham;

6. Wash the onion and ginger, cut them into fine powder, add salt and monosodium glutamate, mash them properly, discard the residue and reserve the juice;

7. Heat the pan over a high heat, ladle in 50g of cooked lard, and when it is 50% hot, put in the crab meat (Crab Roe), add in the refined salt, stir fry a little, and put into the pot;

8. After cooling, make a lotus seed sized ball for filling;

9. Cut the fat of fish and pig into antler respectively;

10. Put the minced meat into the same bowl, add egg white, onion and ginger juice, 350 g chicken broth, and mix well to make minced fish;

11. Grab the minced fish by hand, insert 1 piece of crab stuffing, squeeze into fish balls, and put them into a cold water pot;

12. After finishing the fish balls, put the pot on a low fire, cook until the fish balls are mature, and put them into clean water for use;

13. Put the pot on a high heat, ladle in 650 ml chicken clear soup, add a little refined salt, ham slices, fungus, bamboo shoots slices, vegetable heart, and cook together;

14. After boiling, put the fish balls in, bring them to a boil, and then put them into the soup bowl.

Process tips

1. To make Suyang style fish balls, we must do three things. It has to be agitated in one direction. It must be cooked in cold water and slowly over low heat.

2. Gently push the fish balls with the bottom of the spoon to make them heated evenly.

Characteristics of dishes

The fish balls are white, tender and elastic in color. They are filled with crab powder, which looks like a glass of pearl. They float in the clear soup. They have the reputation of "golden white jade bag, jade pearl bath clear flow". Then decorated with ham slices, green leaf cabbage heart, beautiful color. This vegetable soup is fresh and mellow, and the fish balls are tender and delicious. It is really a rare aquatic product.

About black carp

Black carp is mainly produced in the Yangtze River Basin and can also be cultured artificially. However, due to the limitation of fish food sources, it is rarely raised in the north. Black carp is produced all the year round, but it is the most in autumn and the best in quality. The meat of black carp is thick and tender, delicious, rich in fat, with large and few spines. It is the top grade of freshwater fish. In addition to rich protein and fat, black carp is also rich in selenium, iodine and other trace elements, so it has anti-aging and anti-cancer effects. Fish is rich in nucleic acid, which is necessary for human cells. Nucleic acid food can delay aging and assist the treatment of diseases.

dietary nutrition

Black carp

Black carp meat is thick and tender, delicious, rich in protein, fat, selenium, iodine and other trace elements, so it has anti-aging, anti-cancer effect; black carp meat is smooth and sweet; it has the effect of Tonifying Qi, strengthening spleen, nourishing stomach, removing dampness, expelling wind, promoting water, and preventing pregnancy edema.

Spring bamboo shoots

The taste of spring bamboo shoots is light, tender and nutritious. It contains abundant water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high content of cellulose. Regular eating can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious food with high protein, low fat, low starch and more crude cellulose. Modern medicine has proved that eating bamboo shoots has the effects of Nourishing Yin, benefiting blood, resolving phlegm, eliminating food, facilitating defecation and improving eyesight.

fungus

Auricularia auricula is rich in iron, so often eating Auricularia auricula can nourish the blood and keep the face, make the skin ruddy, radiant, and prevent iron deficiency anemia; Auricularia auricula contains vitamin K, which can reduce blood clots, prevent the occurrence of thrombosis, and prevent atherosclerosis and coronary heart disease; the gum in Auricularia auricula can absorb the dust and impurities remaining in the human digestive system It also has a significant resolving function for gallstones, kidney stones and other endogenous foreign bodies; Auricularia auricula contains anti-tumor active substances, which can enhance the body's immunity, and can be used to prevent cancer and anticancer.

Ham

Ham is bright in color, red and white, lean meat is sweet and salty, fat meat is fragrant but not greasy, delicious, and various nutrients are easy to be absorbed by human body. It has the functions of nourishing stomach and body fluid, benefiting kidney and strengthening yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Fat meat

Fat meat contains a variety of fatty acids, which can provide very high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; but fat pork has high cholesterol and fat content, so it is not suitable to eat more, while obese people and those with high blood lipid are not suitable to eat.

egg-white

Egg white is rich in protein, 8 kinds of amino acids and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the slightly acidic skin, and prevent bacterial infection. In addition, egg white also has the effect of clearing away heat and toxin. Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

Brassica napus

Rape is rich in calcium, iron and vitamin C, which is higher than Chinese cabbage. In addition, carotene is also very rich. It is an important nutrient source for human mucous membrane and epithelial tissue to maintain growth. It is very helpful to resist excessive keratosis of skin. People who love beauty may as well eat more rape. Rape also has the functions of promoting blood circulation, dispersing blood and detumescence, promoting blood circulation and removing blood stasis, detoxifying and detumescence, relaxing bowel movement and strengthening the body. In addition, foreign scientists have recently found that Brassica napus contains substances that can promote the synthesis of rhodopsin in the eyes, which can play the role of eyesight. At the same time, they pointed out that cruciferous vegetables such as Brassica napus can reduce the risk of pancreatic cancer.

The recipe is complementary

Black carp: black carp should not be eaten with plum; black carp should not be fried with beef or mutton oil; it should not be eaten with Schizonepeta tenuifolia, Atractylodes macrocephala and Atractylodes lancea.

Auricularia auricula (water hair): Auricularia avoid eating with snail, pheasant, duck.

Fat meat: 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. Egg white: egg white can not be eaten with sugar, soybean milk and rabbit meat.

History and culture

1. Rugao, an ancient city in Northern Jiangsu, was famous for its exquisite dishes. Dong Xiaowan, the wife of the late Ming Dynasty talented man Mao Bijiang, created delicious dishes in Rugao, which has become a good story in the history of cuisine. It is said that Dong Xiaowan created the fish balls with crab. 2. Fish balls are mostly made in southern provinces. They are light and elastic, with Suyang and Jingchu flavor, white color, light and tender texture; Fujian, Taiwan and Lingnan flavor, crisp, tough, transparent and chewy.

3. This is a famous traditional dish of Suyang. The fish balls are soft and elastic. They are white and tender, just like congealed fat. They are filled with crab powder. The color is like amber. They float in the clear soup. They have the beauty of "golden white jade bag, jade pearl bath and clear flow".

Consumers

1. It is suitable for people with edema, hepatitis, nephritis and weak beriberi; it is suitable for people with weak spleen and stomach, deficiency of Qi and blood and malnutrition; it is suitable for people with hyperlipidemia, hypercholesterolemia and arteriosclerosis

Chinese PinYin : Guan Xie Yu Yuan