Fish balls

Method of making fish balls

Raw materials for making fish balls

500 grams of salted fish, 15 grams of cooked ham, 15 grams of watery mushrooms, 25 grams of fresh bamboo shoots, 15 grams of yellow cake, 25 grams of egg white, 10 grams of cooked green beans, 2.5 grams of salt, 2 grams of monosodium glutamate, 30 grams of cooked lard, 20 grams of Shaojiu, 10 grams of green onion, 7.5 grams of ginger, 25 grams of starch, 500 grams of chicken broth, 15 grams of cooked chicken oil.

The process of making wudingyuyuan is as follows:

Cut ham, mushroom, bamboo shoots and cake into slices, blanch and dice, add peeled green beans, refined salt and monosodium glutamate, stir with cooked lard, and then make several balls about 3cm in diameter. Loosen the fish with a knife, remove the fishbone, cut it into pieces, rinse it with clean water, drain it, put it on the pig skin and cut it into antler shape. Put the fish into the container, add egg white, Shaoxing wine, onion and ginger juice, water powder, and then stir in one direction, add water while stirring, and add refined salt to stir until strong. Grab the fish antler with your left hand to squeeze it out from between your thumb and index finger. Then pinch a small Wuding pill into your hand, scrape the fish antler back into your hand with your thumb, squeeze out the ball, hook it into a cold water pot with your right hand, heat it with low heat until the fish is white, and put it into a soup bowl. Clear the chicken

The characteristics of round fish are as follows

Yuyuan is white as jade, delicious and refreshing. It has the characteristics of "three shapes", that is, Yuyuan is round in soup, long in chopsticks and flat in plate.

Fish balls

Wudingyuyuan is a famous local traditional dish in Jiangsu Province. This dish is as white as jade in color, delicious and refreshing. It has the characteristics of "three shapes", that is, the fish balls are round in the soup, long in the chopsticks and flat in the plate. Leave 10 grams of ham, mushrooms, bamboo shoots and cake, cut the rest into small pieces, add peeled green beans, refined salt and monosodium glutamate, stir with cooked lard, and then make several balls about 2 cm in diameter for use.

Food introduction

In the old days, there was a family surnamed Zhu in Taizhou, who was good at making fish balls. Because the fish balls were bigger, they were called "Zhu's big fish balls". Because of its exquisite materials and careful production, his fish balls are white, smooth, fresh and tender. They are round in soup, long in chopsticks and flat in plates. Nowadays, Taizhou chefs have made new fish balls on the basis of inheriting the previous skills, such as hollow fish balls and fish balls with stuffing. Wudingyuyuan belongs to the latter, which contains five kinds of stuffing. This dish is as white as jade, delicious and refreshing. It is a unique delicacy.

Food materials

Main ingredients: 250g fresh fish.

Ingredients: 3 egg white, 100g cooked lard, 750g chicken clear soup, 50g cooked ham, 50g Shuifa mushroom, 50g fresh bamboo shoots, 50g yellow cake, 25g cooked green beans.

Seasoning: 25g Shaojiu, 7g refined salt, 2G monosodium glutamate, 50g ginger and onion juice, 25g Lake powder.

Production process

(1) Leave 10 grams of ham, mushrooms, bamboo shoots and cake, cut the rest into small pieces, add peeled green beans, refined salt (1 gram) and monosodium glutamate (1 gram), stir with cooked lard (solidify it when the temperature is high), and then make several balls about 2 cm in diameter for use.

(2) Loosen the fish with a knife, remove the fishbone, cut it into pieces, rinse it with water, drain it, put it on the pig skin, and chop it into velvet.

(3) Scrape the minced fish into a clean container, add egg white, Shaoxing wine, ginger and scallion juice, and lake powder, and then stir in one direction. While stirring, add 250 grams of clean water and 5 grams of refined salt. Stir until it feels strong. When it makes a "pop" sound, take a little minced fish and put it in the water to float on the water.

(4) Grasp the fish antler with your left hand, extrude the fish antler between your thumb and index finger, and form a ball about 2cm in diameter. Take a made Wuding pellet and place it in the center of the fish ball. Loosen the thumb, index finger and middle finger of your left hand slightly to make the fish ball sink. Then scrape the fish antler with your thumb on the upper part, extrude the fish antler gently, hook it into a cold water pot with your right hand, and heat it with low heat (no heat) When the fish turns white, put it into a soup bowl.

(5) Put the chicken clear soup into the pot and bring to a boil. Cut the remaining ham, bamboo shoots and cake into slices and put mushrooms into the pot. Add refined salt (1g) and monosodium glutamate (1g) and bring to a boil. Then spoon them into the soup bowl with fish balls and serve.

Food features

Yuyuan is white as jade, delicious and refreshing. It has the characteristics of "three shapes", that is, Yuyuan is round in soup, long in chopsticks and flat in plate.

Longitude: 104.06573486

Latitude: 30.65946198