Classic food Wenzhou fish balls(jing dian mei shi wen zhou yu wan )

Classic food Wenzhou fish balls

Introduction:

"Wenzhou fish ball is one of the classic delicacies in Wenzhou. It is different from the spherical fish balls in other places. It is irregular in shape and translucent in jade white. Take fresh minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced minced min. When cooking, squeeze the fish paste into strips with your fingers and spring it into the boiling water pot. When it is transparent, it will be ripe. When eating, add rice vinegar, soy sauce, scallion, cooked lard and pepper to the original soup; the soup is clear, slightly sour and spicy; after removing the bone, the fish balls are very elastic, especially suitable for children who don't like fish. In 1998, "Wenzhou fish ball" was designated as "famous Chinese snack."

Production steps:

Step 1: fish or mackerel, about 500 grams. Scrape off the scales, cut a small hole in the abdomen, pull out the internal organs and gills, cut off the fins, wash with clean water and control the water content.

Step 2: cut off the head of the fish, cut in with a horizontal knife from the back, slice out two pieces of fish, and remove the bone. (fish head, fish glue and tofu can make fish head soup)

Step 3: remove the water from both sides of the fish with a dry towel. Scrape the fish from the bone with a knife. (spines not used)

Step 4: cut the fish into small strips and set aside. (no need to peel)

Step 5: cut the scallion and ginger very finely.

Step 6: prepare sweet potato starch (Wenzhou has a good ratio of fish ball powder)

Step 7: put the fish into the container, add 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon monosodium glutamate and 1 teaspoon oil, and pinch them with your hands until they are strong.

Step 8: add all the onion and ginger finely, and continue to squeeze. (never put cooking wine or water)

Step 9: finally add sweet potato starch, the ratio is 1 jin of pure fish and 3 liang of starch. Knead with your hand until it is very tough. Knead for at least 5-7 minutes.

Step 10: 1 stick your hand with great toughness. It's good to be like this!

Step 11: scrape the kneaded mashed fish in a bowl, and then scrape the mashed fish with a stainless steel spoon.

Step 12: put water in the pot and bring to a boil. Wash and dry your hands. Dip your four fingers with some water. You are ready to pick the fish balls!

Step 13: four fingers together, water can prevent sticky hands, the fish mud from the bowl scrape, finishing into irregular strips, in Wenzhou, this technique out of the fish ball called fish ball dragon.

Step 14: after finishing the strips, spring them into the boiling water pot, turn the water to medium heat after boiling, so as to avoid boiling and overflow. If you can't pick fish balls by hand, you can also use a chopstick to scrape the fish paste from the edge of the bowl and put it into the pot.

Step 15: after picking a bowl full of fish balls, start to turn the heat and cook until the fish balls float.

Step 16: pick up the fish balls with the fence and put them on the plate. Add a dish of soy sauce, rice vinegar, a little monosodium glutamate and sugar to the sauce, and then dip it in the dried fish balls.

Step 17: it can also be made into fish ball soup. First, put a little salt, a little monosodium glutamate, a small spoon of cooked lard, a handful of scallion, a small spoon of vinegar, a small spoon of soy sauce and a little white pepper in the bowl.

Step 18: pour the fish balls together with the original soup into the bowl, and it's OK!

Step 19: the soup is clear and delicious, slightly sour and spicy, and tastes q-bomb. The nutritious Wenzhou fish ball soup will surely live up to the expectations of the public and capture your tongue!

Materials required:

Minnow or mackerel: 500g (one)

Ginger: 50g

Scallion: 30g

Sweet potato starch: 150g

Oil: 1 teaspoon

Salt: one teaspoon

Sugar: one teaspoon

MSG: one teaspoon

White pepper: right amount

Note: if you can't buy minnow or mackerel, you can also use yellow croaker, chubby head fish and grass carp instead. As long as the meat quality of the fish is strong and the bone spur is few, you can have a try! In addition, in addition to sweet potato starch, corn starch, water chestnut powder, lotus root powder are OK, as long as it is not flour.

Production difficulty: Advanced

Process: water

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jing Dian Mei Shi Wen Zhou Yu Wan