Chopped fish balls

Method of chopping fish balls:

Raw materials for chopped fish balls:

A live grass carp (weighing about 1250 grams), 20 grams of cooked ham, a mushroom with water, 11 grams of refined salt, 2.5 grams of monosodium glutamate, 15 grams of Shaojiu, 15 grams of ginger juice, 5 grams of scallion, 10 grams of cooked chicken oil and 20 grams of cooked lard.

The process of chopping fish balls is as follows:

Cut and clean the fish, take two halves from the tail along the back, remove the belly of the fish, peel off the skin, remove the red tendons, take about 425g of the fish, slice and wash it, put it on the chopping board, make it into mung bean sized granules, put it into a bowl, add 500g water and 9g refined salt, stir in the same direction, until the fish is sticky and bubbles appear, put it in the shade, slice 15g ham, 5 The end of the cut. Add the mashed fish into cooking wine, cooked lard, ginger juice, minced ham and 1.5g monosodium glutamate. Take a frying pan, put in half a pot of cold water, and then grasp the fish antler with your left hand, gently clench your fist, so that the fish antler is squeezed out from the mouth of the tiger, and put it into the pot one by one with your right hand, forming a fish ball about 4cm in diameter. Then move the pot to the medium heat and gradually heat it. If the water boils slightly, then add cold water and skim the foam at any time

Characteristics of chopped fish balls:

The fish is big, tender, fragrant and smooth.

Chopped fish balls

Chopping fish balls is a famous dish in Zhejiang Province, which belongs to Zhejiang cuisine. The origin of fish balls is related to Qin Shihuang. The first emperor loved fish, but he was afraid of thorns. Many famous cooks of imperial cuisine became unjust ghosts under Li nu. There is a famous Imperial chef. Seeing his doom coming, he vented his resentment against the first emperor on the fish. He chopped the fish on the chopping board with a knife, but unexpectedly found that the fishbone was revealed from the chopped fish. In the sound of passing the meal, he was quick witted and squeezed the fish into the boiling soup. The white and tender fish balls floated on the noodle soup, which was delicious. The chef was also praised for his good fortune. Since then, this method has been spread to the people, and the common people call it "fish balls" and "fish balls". It is said that Hangzhou's chopped fish balls are also due to this. Due to the exquisite production, large size of fish balls, and the soft entrance, they are more distinctive.

characteristic

The fish is big, tender, fragrant and smooth.

Production method 1

raw material

A live grass carp (weighing about 1250g). Cooked ham 20g, water hair mushroom. 11 grams of refined salt, 2.5 grams of monosodium glutamate, 15 grams of Shaojiu, 15 grams of ginger juice, 5 grams of scallion, 10 grams of cooked chicken oil, 20 grams of cooked lard.

Production method

Cut and clean the fish, take two halves from the tail along the back, remove the belly of the fish, peel off the skin, remove the red tendons, take about 425g of the fish, slice and wash it, put it on the chopping board, make it into mung bean sized granules, put it into a bowl, add 500g water and 9g refined salt, stir in the same direction, until the fish is sticky and bubbles appear, put it in the shade, slice 15g ham, 5 The end of the cut. Add the mashed fish into cooking wine, cooked lard, ginger juice, minced ham and 1.5g monosodium glutamate. Take a frying pan, put in half a pot of cold water, and then grasp the fish antler with your left hand, gently clench your fist, so that the fish antler is squeezed out from the mouth of the tiger, and put it into the pot one by one with your right hand, forming a fish ball about 4cm in diameter. Then move the pan to the medium heat and gradually heat it. If the water boils slightly, add cold water and skim the foam at any time. Turn it gently with the back of the spoon until the fish balls are jade white. Move the pan to the low heat for 5 minutes, and then move it to the high heat. When the soup is lifted in the middle, the pan will come out. Take a lotus leaf bowl, add 2 grams of refined salt and 1 gram of monosodium glutamate to adjust the flavor, put the fish ball soup into the pot, cover with sliced ham and mushrooms, add scallion, and drizzle with cooked chicken oil.

Production method 2

technology

Cooking taste: salty taste main ingredients: Grass Carp (850g) accessories: Ham (25g) mushroom (fresh) (5g) seasoning: shallot (5g) ginger juice (5g) yellow rice wine (10g) salt (5g) chicken oil (10g) monosodium glutamate (3G) lard (refined) (20g)

Production process

1. Kill the grass carp, remove the belly bone and skin, remove the red tendons, take the fish meat and cut it into thin slices;

2. After washing the fish, put it on the chopping board, chop it into mung bean, and put it in the bowl;

3. Add 500ml clean water and refined salt into the fish twice, stir in one direction until the fish is sticky, and place it in the shade;

4. Cut 5g of cooked ham into thin slices, and chop the rest into powder;

5. Remove the stem of Lentinus edodes, wash, fry, drain oil and set aside;

6. Add yellow rice wine, cooked lard, ginger juice, minced ham and monosodium glutamate into the minced fish and mix well;

7. Take a frying pan, scoop in 1500 ml cold water, squeeze the minced fish into fish balls about 4 cm in diameter, and put them into the pan while squeezing;

8. Then put the frying pan on medium heat and gradually heat it. If the water boils slightly, add cold water to prevent the fish balls from growing out and inside. Turn it gently with the back of the spoon and skim the foam at any time. When the fish balls are white, simmer them over low heat for 5 minutes, and then boil them over high heat;

9. Take a bowl, put in refined salt and monosodium glutamate, put the fish balls and soup into the bowl, cover with cooked ham slices, mushrooms and scallions, and drizzle with cooked chicken oil.

Process tips

1. Cut the fish into thin slices, bleach the dirty blood with clear water, and then process it into round fish, white and beautiful;

2. Put the fish balls in the pot in cold water, squeeze all the fish balls, and then heat them over medium heat. The fish balls are heated evenly and cooked when they float;

3. "Chopped fish balls" is different from "fish balls in clear soup", because the fish meat is not made into grains, so we should pay attention to the handle when playing. Do not stir the water surface to avoid looseness when the water forms;

4. Similarly, because of the loose bond between the fish and meat, the soup is easy to be immersed in it when it is cooked, and the food is especially tender, fragrant and oily.

dietary nutrition

Grass carp (Ctenopharyngodon idellus): Ctenopharyngodon idellus is rich in unsaturated fatty acids, which is good for blood circulation, and is a good food for cardiovascular patients; Ctenopharyngodon idellus is rich in selenium, which has anti-aging and beauty effects, and also has a certain preventive and therapeutic effect on tumor; it has the effects of warming stomach, calming liver, expelling wind, treating arthralgia, intercepting malaria, benefiting intestines and eyesight, and is mainly used for asthenia, headache due to wind deficiency Hyperactivity of liver Yang, hypertension, headache and chronic malaria. 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.

Other practices

Cuisine: Zhejiang

Raw materials: 425g Jingcao fish, 15ml Shaojiu, 20g cooked ham, 11g refined salt, 1 mushroom, 1 monosodium glutamate, 2.5G ginger juice, water, proper amount of cooked lard, 20ml scallion, 5g cooked chicken oil, 10ml

make:

1. Cut the fish into thin slices, wash it, put it on the chopping board, chop it into fish paste with double knives, put it into a bowl, add 500ml of clean water and 9g of refined salt, stir it in the same direction until the fish paste is sticky and bubbles appear, put it in a cool place and swell into minced fish. Slice the ham 15g, chop the last 5g.

2. Add the mashed fish into Shaojiu, cooked lard, ginger juice, minced ham and monosodium glutamate. Take a frying pan, put in half a pot of cold water, and then grasp the minced fish with your left hand, gently clench your fist, so that the minced fish can be squeezed out from the mouth of the tiger, and then put it into the pot one by one with your right hand to form a fish ball about 4cm in diameter. Then move the pan to the medium heat and gradually heat it. If the water boils slightly, add cold water and skim the foam at any time. Turn it gently with a hand spoon until the fish is jade white. Keep the pan on the low heat for 5 minutes. Then move it to the high heat and lift it in the middle of the soup.

3. Take a lotus leaf bowl, put in refined salt and monosodium glutamate, put the fish balls and soup into the bowl, cover with ham slices and mushrooms, add scallion, and drizzle with cooked chicken oil.

Longitude: 104.06573486

Latitude: 30.65946198