Pengcheng fish balls(peng cheng yu wan )

Pengcheng fish ball method:

Raw materials for Pengcheng fish balls:

One live carp (weighing about 1000g), 50g pig fat, 100g Shuifa vermicelli, 25g cooked vegetable heart, 15g cooked ham slices, 25g egg white, 10g Shuifa Donggu, 25g Shaojiu, 15g scallion, 10g ginger, 3.5G salt, 25g starch, 2G monosodium glutamate, 15g sesame oil and 500g chicken clear soup.

Pengcheng fish ball production steps:

Cure the carp. Chop off the head and tail, clean the fish, and chop it with pig fat. Put it into a bowl, add Shaojiu, onion and ginger juice, egg white, chicken broth and refined salt, stir it up, then add chopped vermicelli and dry starch to make a paste. Wash the fish head and tail, blanch the water in the water pan, add refined salt, Shaojiu, scallion and ginger, and steam them. Put the pot on the fire, put in cold water, squeeze the fish paste into large longan shaped balls, put them into the water pot, when the water boils, the fish balls are cooked, and take them out. Put the lard on the fire, fry the onion and ginger, remove when fragrant, add the chicken broth, pour in the fish balls, vegetable heart, ham slice, mushroom slice, add the Shaojiu and refined salt. Bring msg to a boil, thicken, pour in sesame oil, put it on a long waist plate, and decorate the steamed fish head and tail at both ends of the plate.

Characteristics of Pengcheng fish balls:

Fish balls are light and white, smooth and refreshing, especially suitable for the elderly.

Pengcheng fish balls

Pengcheng fish ball, a famous local dish in Xuzhou, was created by Li Zichang, a chef of Yuelai restaurant during the reign of Emperor Kangxi of the Qing Dynasty. It is white in color, tender in taste, tranquilizing and nourishing. Kang Youwei once wrote a couplet praising: "Pengcheng fish balls have a long reputation in North and South China.".

Xuzhou's major restaurants have famous cooking, also known as fish pearl, Pengcheng fish balls. The authentic Pengcheng fish balls are white and tender in color, fine in quality and delicious in taste. They are round in water, flat in plate and long in chopsticks. The technique is superb, which is beyond the ordinary chef's ability.

Historical origin

During the reign of Emperor Kangxi of the Qing Dynasty, Yuelai restaurant, an old famous brand restaurant in Xuzhou, once served four dishes with a carp: Silver Pearl fish, diced fish with vinegar, multi flavor keel and fish soup. Among them, "silver pearl fish" is the best. Li pan, the number one scholar in the Qing Dynasty, once wrote a poem praising the dish: "carp get rid of silver beads, taste more in the belly of the dragon bone, the sea floats in Prince's clothes, the cutlass is full of fiber, sweet and sour, and the dish soup is offered in Yaotai, which is a legacy of maosui for thousands of years." When Kang Youwei passed Xuzhou. Zhai Shiqing, a famous chef, also cooks silver pearl fish. After tasting it, he writes a couplet: "Pengcheng fish ball is famous for its reputation, and it has a long history in North and South China.". Since then, the silver pearl fish was renamed "Pengcheng fish ball".

practice

Main materials

Carp (1000g), fat meat (50g), vermicelli (50g), rape heart (40g), ham (25g), mushroom (fresh) (25g), egg white (80g).

Seasoning

Salt (8G), cooking wine (50g), monosodium glutamate (2G), scallion (20g), ginger (20g), starch (broad bean) (25g), lard (refined) (60g), sesame oil (15g).

practice

1. Soak vermicelli in water, wash and reserve;

2. Sliced ham;

3. Clean the scallion and cut into sections;

4. Wash and slice ginger;

5. Take 10 grams of scallion and ginger slices, add appropriate amount of refined salt and monosodium glutamate, smash the waste residue and take the juice for standby;

6. Wash rape heart, blanch and reserve;

7. Remove the stem of Lentinus edodes, wash and slice;

8. Cure the carp, cut off the head and tail, and take about 300 grams of meat;

9. Wash the fish and chop it into mud with pig fat;

10. Add egg white, onion and ginger juice, 5g refined salt and 300ml chicken clear soup, and mix well to make a paste;

11. Add vermicelli (chopped), cooking wine 5g and dry starch into the egg white paste to make the fish powder paste;

12. Wash the head and tail of the fish, blanch the water, add appropriate amount of refined salt, 5 grams of scallion, 5 grams of ginger, 30 grams of cooking wine, and steam them;

13. Paste the fish meal into a big cinnamon circle;

14. Put the pot on the fire, add cold water, and put the fish balls into the cold water pot to cook;

15. When the water boils, the fish balls are cooked and fished out for standby;

16. Put the pot on the fire, ladle in the cooked lard, add 5g scallion and 5g ginger slices, and stir fry;

17. After deep frying, ladle in 200ml chicken soup, remove scallion and ginger slices;

18. Pour in fish balls, vegetable hearts, ham slices and mushroom slices, add 2G refined salt, 15g cooking wine and monosodium glutamate, and cook;

19. After boiling, thicken with starch, pour in sesame oil, take out the pot and put on a plate.

Process tips

1. After the fish meat is made into mud, the blood water should be bleached with clean water, and then the gauze should be used to drain the water. After the fish ball is made, the color is white and there is no fishy smell.

2. When stirring the fish paste, add salt first, stir it in one direction, and add egg white and onion and ginger juice in several times to avoid the fish paste from drying?.

nutritive value

Carp: carp is rich in high-quality protein, the human body's digestion and absorption rate can reach 96%, and can provide the human body with essential amino acids, minerals, vitamin A and vitamin D; carp's fat is mostly unsaturated fatty acids, which can reduce cholesterol, prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity. Carp is sweet in taste and flat in nature. It can nourish the stomach, promote diuresis and detumescence, dredge the milk, clear away heat and toxin, stop the number and cough the lower Qi. It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and milk obstruction.

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 fat people and those with high blood fat are not suitable to eat.

Vermicelli: vermicelli is rich in carbohydrate, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Vermicelli has a good taste, it can absorb all kinds of delicious soup flavor, plus the vermicelli itself soft and smooth, more refreshing and pleasant; but vermicelli contains a lot of aluminum, one time should not eat too much.

Rape heart: 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. Foreign scientists also found that rape contains substances that can promote the synthesis of rhodopsin in the eyes, which can play the role of eyesight. At the same time, cruciferous vegetables such as rape can reduce the risk of pancreatic cancer.

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, 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.

Lentinula edodes (fresh): Lentinula edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins; Lentinula edodes contains a kind of maltitol which is lack of common vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of the human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, 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.

The recipe is complementary

Carp: carp and mung beans, taro, butter, pig liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, red beans and dog meat with food, also avoid with the cinnabar in traditional Chinese medicine; carp and pickles with grams: can cause digestive tract cancer.

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.

Nutrients

·86 kcal);

·Vitamin B6 (0.02 mg);

·Egg

Chinese PinYin : Peng Cheng Yu Wan