Fish balls in clear soup(qing tang yu yuan )

Fish balls in clear soup

Raw materials for making fish balls in clear soup:

200g silver carp puree, 3 pieces of cooked ham, 3 pieces of cooked bamboo shoots, 15g water boiled mushrooms, 25g pea seedlings, 17g refined salt, 2.5G monosodium glutamate, 2.5G cooked chicken oil.

Fish balls in clear soup

Add refined salt and monosodium glutamate to the mashed fish, stir and bubble, then add clean water, continue to beat until sticky, and then let it stand for 5 minutes, add clean water to the pot, put in the fish balls, and then use high heat to boil, and then change to low heat to "ripen". Later, add salt, monosodium glutamate and pea sprouts, put them into the pot, place the slices of cooked ham and bamboo shoots into a triangle, put the pieces of cooked mushrooms in the middle, decorate them with pea sprouts and sprinkle them with cooked chicken oil.

Characteristics of fish balls in clear soup:

Fish balls are soft and tender. The soup is clear, delicious and smooth.

Fish balls in clear soup

Fish balls in clear soup is a famous traditional dish in Shaoxing, Zhejiang Province. It is famous for its clear soup, fresh taste, smooth tender and white. The round fish looks like white jade, with clear color, smooth tender and delicious. It has the functions of edema conditioning, tonifying deficiency, nourishing body, dyspepsia, invigorating spleen and appetizing. The taste is salty, white, round, tender, smooth and delicious. Note: avoid drinking tea before and after eating fish.

Characteristics of dishes

1. "Fish balls in clear soup" is a traditional dish in Shaoxing, Zhejiang Province. It is famous for its clear soup, fresh taste, smooth tenderness and white. It won the bronze medal in the second national cooking competition;

two In order to make this dish, there are high requirements on the selection of raw materials and operation skills, such as silver carp with tender meat, strong viscosity, maximum water absorption and sufficient elasticity; the fish mud should be fine when scraping; the fish mud should be thoroughly cut when arranging; the proportion of fish mud to water and salt should be appropriate; the fish mud should be soft but rigid when stirring; the fish mud should be round without tail, forming the characteristics of white color, round shape, tender, smooth and delicious Color.

practice

Ingredient: silver carp (200g)

Accessories: Ham (10g), mushroom (fresh) (10g), pea seedling (25g)

Seasoning: salt (10g), monosodium glutamate (3G), ginger juice (10g), chicken oil (10g)

Production technology

1. Kill and clean the fish, cut the fish into two pieces from the tail along the back bone, remove the fish head, remove the back bone and belly crotch, and wash the fish meat;

2. Fix the fish on the chopping board with nails at the tail, scrape about 250 grams of fish mud with a knife, place it on the fresh skin, and chop the fish mud until sticky;

3. Put the fish mud into the bowl, add 200 ml water to relax, add refined salt, and stir in the same direction until sticky; 4. Add 200 ml water to stir until the fish mud bubbles, and let it stand for 5-10 minutes;

5. Add 100ml more water, continue to stir well, add monosodium glutamate and ginger juice, and stir well;

6. Ladle 1500 ml cold water into the pan, squeeze the fish mud into 24 big walnut like fish balls, put them into the pan and gradually heat them with medium and small heat to ripen (turn the fish balls over in the middle to make them mature);

7. Put 750 mL clear soup into a frying pan and boil it over a high fire. Gently put the fish balls into the pan, add refined salt, monosodium glutamate and washed pea sprouts (or vegetable heart), and then put them into the pan. Place the cooked ham slices and bean sprouts on the fish balls, cross them into a triangle, put a cooked mushroom in the middle, and drizzle with cooked chicken oil.

Process tips

1. The fish paste should be scraped delicately. The best fish material is the fresh fish that has been refrigerated for half a day after being cut. When cutting, the knife edge should be put flat, the knife face should be inclined about 60 degrees, and the force should be appropriate, and the fish should be scraped fine and cut thoroughly;

2. Correctly grasp the proportion of fish mud discharging and adding salt, and the proportion of fish mud and water is generally 1:2 (that is, 200 grams of water can be added to 100 grams of fish mud). The amount of salt added is about 13 grams of salt per 500 grams of fish balls (including water added);

3. Adding water to fish mud should be carried out in 2-3 times. "Beating" should be continuously stirred in the same direction (generally not less than 500 times), until the fish mud has uniform bubbles;

4. Fish balls should be cooked in cold water and "raised" by small and medium-sized people. It is necessary to keep the water in the pot rolling rather than rolling, otherwise the fish balls are easy to age and break.

Nutrition

value

Silver carp: silver carp has the effect of invigorating the spleen and Tonifying Qi, warming the stomach; silver carp is rich in glial protein, which has curative effect on rough skin, desquamation, and hair falling off easily. It is a delicacy that can not be ignored for female beauty.

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.

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.

component

·Heat (259.44 kcal);

·Protein (39.62 g);

·Fat (10.18 g);

·Carbohydrate (2.62 g);

·80 g dietary fiber;

·Vitamin A (155.85 μ g);

·Carotene (666.75 μ g);

·Thiamine (0.10 mg);

·Riboflavin (0.18 mg);

·Nicotinic acid (6.34 mg);

·Vitamin C (16.85 mg);

·Vitamin E (3.16 mg);

·Calcium (121.70 mg);

·Phosphorus (411.17 mg);

·34 mg);

·Magnesium (54.76 mg);

·Iron (4.24 mg);

·Zinc (2.85 mg);

·Selenium (32.31 μ g);

·Copper (0.21 mg);

·Manganese (0.45 mg);

·02 mg); potassium (635;

·Cholesterol (210.00 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Tang Yu Yuan