Fish balls -- childhood food memory(yu yuan er shi de mei shi ji yi )

Fish balls -- childhood food memory

Introduction:

"I haven't served new dishes for a long time. At that time, the food world has been looking at it again. After seeing it, what I like is also cooking. But I always feel that I do it according to other people's formula and their steps, so I don't have to teach them how to do it. But I feel embarrassed that I can't do without paying! It's just Chinese New Year's day. My father has brought the prepared fish balls several times. It seems that I am really old. At this time, I always think of my childhood. I remember that the fish balls and fish shaped dumplings can only be eaten during Chinese New Year's day. At that time, my father would spend a few days doing this, because only my father could do it. The neighbors would invite my father to make fish balls and then make them It's my own family. I'm very particular about making fish balls there. I have strict requirements for fish, fish picking and every step of the next step. Other people can't touch it. This is also handed down from the previous generation. There are also fish shaped dumplings. These two kinds of dumplings need Kung Fu, and the conditions at that time really meant the Spring Festival. But now the conditions are good, fish shaped dumplings have not done, too late to eat, and fish dumplings because of the delicious usually do eat. My son also likes to eat it, so he decided to make it by himself. He could buy a fat head fish. One fish made three kinds of things. The fish head fried tofu was eaten yesterday, the fish meat made fish balls, and the fish bone and skin fried as snacks. "

Production steps:

Step 1: get a fat headed fish and ask the shopkeeper to separate the head, body and bone, as shown in the picture,

Step 2: soak two pieces of fish in water for about half an hour. It doesn't matter if you spend more time. The purpose is to make the fish tissue loose and easy to pick.

Step 3: cut off the meat on the fish bone with a knife, and then cut the fish bone into such small pieces.

Step 4: in this way, you can pick the fish from the tail to the head. Of course, you can also pick the fish with one hand without nails, but you will be very tired from time to time. You should pick the fish according to the grain of the fish handed down by the old man. Later, you can use a simple method to do it fast and save effort.

Step 5: cut the skin of the fish into small pieces and put it with the fish bone. Add cooking wine, salt and pepper, black pepper and cumin powder. Set aside

Step 6: This is the fish that has been picked and stirred in a blender. I'm not used to taking pictures, and I forgot to take pictures of the fish before mixing. Put it in a small bowl to know how much fish there is.

Step 7: according to my father's experience, put a bowl and a half of water into a bowl of fish. I put two egg whites in it, so I use half a bowl of water first and stir it together. If there is an egg beater, it will be very tired when I use it manually. If I forget to beat the salt, I will add a spoonful (that is, the kind we drink soup). During the mixing process, I can use this spoonful to add salt and water.

Step 8: This is all the fish. After half an hour, the main way to judge whether the fish is well beaten is to make it into a ball. It will feel sticky when mixing. Or get some meat out, add water and salt to see if there is any change. It depends on whether it's thick or thin. If it's thin, just add the fish.

Step 9: I put it for about an hour, holding a handful of minced fish in one hand, squeezing the fish out with my index finger and mother finger, taking a spoon in one hand, and putting it into a pot with a pot of cold water. It's time to cook.

Step 10: after several times of adding water, this is the cooked fish balls. Remove the floating foam from the water with a spoon to judge whether the fish balls are cooked. If you take one out and press it with your hand, it will spring up without deformation.

Step 11: This is half a fish ball. Eat one first. When it comes out of the pot, the hot one is the best. When it comes out of the pot, I like to wait for it, but I won't let my children eat more at that time. Now? hey..... you'll see

Materials required:

Fat headed fish: one

Egg white: one

Salt: right amount

Water: moderate

Note: Note: 1, the whole process can not have oil, because there will be oil fish can not be scattered into a group. 2. When boiling, the water can't boil and the fish balls can't boil. Otherwise, the fish balls will shrivel and not look good. 3. When you see a small bubble in the water, you need to add cold water. It doesn't matter if you add more water. When you see a color change on one side, use a spoon to press on the corner of the fish ball, and the fish ball will turn over.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yu Yuan Er Shi De Mei Shi Ji Yi