Fujian Cuisine: Seven Star Fish Balls(min cai qi xing yu wan )

Fujian Cuisine: Seven Star Fish Balls

Introduction:

"Fish ball is one of the famous soup dishes in Fujian. It is mainly made of dried fish, shrimp and pork. The snow-white fish balls, the size of walnuts, float in the steaming soup noodles, like stars in the sky. Therefore, overseas Chinese call it "seven star fish ball". Fuzhou's "seven star fish ball" has the characteristics of white color, elasticity but not greasy, filling fragrant and loose, taste sweet and smooth, and has long been famous

Production steps:

Step 1: kill the grass carp, gently pat the fish line, then separate the fish meat and bone with a knife along the fish bone, and deal with the same again.

Step 2: remove the spine and main spines, and scrape the fish along the fiber lines. (the flesh close to the skin has more myoglobin and darker color, which will affect the whiteness of the fish balls, so it is not necessary to scrape it off.)

Step 3: wrap the fish with clean gauze and float in clean water to remove blood and turbid impurities.

Step 4: until the fish is white, then filter the water with clean gauze.

Step 5: shell the shrimp, pick out the shrimp line and wash it for use.

Step 6: put the fish and shrimp on the chopping board and beat them with a rolling pin.

Step 7: until the fish turns white and feels sticky, all the fish become mud.

Step 8: add 2 tbsp of soy sauce, 1 / 2 tbsp of salt and 1 / 3 tbsp of sugar to the meat filling, and stir well.

Step 9: add onion and ginger water to the meat stuffing, and stir until strong.

Step 10: make balls of uniform size.

Step 11: put the fish puree in the container, add about 1 / 3 water, corn starch and salt into the fish puree, and beat it evenly.

Step 12: after beating hard, the fish paste will be transparent; add a little lard and stir well.

Step 13: put a little lard on both hands, take a proper amount of fish paste and wrap it in the stuffing, and rub it round.

Step 14: place the casserole on the fire, pour in the soup and bring to the heat.

Step 15: put the fish balls into the pot one by one and bring to a boil over a high fire. When the surface protein is relatively solidified, gently push the back of the spoon along the edge of the pot to prevent the balls from sticking to the bottom of the pot and damaging its shape.

Step 16: skim the foam and blanch over medium low heat until the fish balls are just cooked. Place in a soup bowl and sprinkle with a little onion, pepper and sesame oil.

Materials required:

Grass carp: moderate

Shrimp: right amount

Pork stuffing: right amount

Egg white: right amount

Corn starch: right amount

Soy sauce: moderate

Salt: right amount

Water: moderate

Onion ginger water: right amount

Soup: right amount

Lard: right amount

Sugar: right amount

Note: 1, to grasp the blanching time, to fish balls just ripe for the degree, if the time is too long, will make the fish balls old not tender, lose elasticity.

Production difficulty: ordinary

Process: water

Production time: several hours

Taste: light

Chinese PinYin : Min Cai Qi Xing Yu Wan