Pengcheng fish balls

Pengcheng fish balls

Introduction:

"I remember that Peng Zu, the founder of Chinese cuisine, was mentioned in Fujian cuisine, and he told a story about his going to Wuyishan in Fujian in his later years. There, he devoted the rest of his life to the study of Chinese cooking techniques and the creation of Chinese health theory. "Pengzu" originated from Xuzhou people in Huaibei, China, and was called Pengcheng in ancient times. The Pengzu temple there is still full of incense. Every year, many of Peng's overseas compatriots have an important place in the worship of their ancestors! A few years ago, when I saw this scene, I could not help feeling the shame of the people who are big for me. No one paid attention to it before. But recently, the government has rebuilt the temple and held some colorful activities in memory of "Pengzu". This is also a gratifying aspect! Today, we make a dish from Pengzu's hometown, which is also one of the representative dishes of Jiangsu cuisine, Pengcheng fish ball. Different from Shandong cuisine and Sichuan cuisine, Jiangsu and Zhejiang cuisine seldom use deep frying when they make seafood fish balls or meatballs. They mainly focus on the delicious raw materials and their original flavor. For example, stewed crab meat, lion's head, fish ball soup, Shaoyu ball and so on are all made by steaming, boiling or stewing. In this way, you can taste its delicacy and original taste. This is the biggest feature of Jiangsu and Zhejiang cuisine! The practice of this fish ball is as follows. "

Production steps:

Step 1: chop up the fish and pork.

Step 2: mix the cut meat and put it into the cooking machine.

Step 3: add a little onion and ginger.

Step 4: add a little salt, pepper and monosodium glutamate, add a little Shaojiu.

Step 5: start the cooking machine and stir to make a velvet.

Step 6: stir and pour into a bowl.

Step 7: add minced vermicelli into the minced fish and mix well.

Step 8: add a little dry starch and mix well.

Step 9: stir the minced fish vigorously with bamboo board. When it is sticky and strong, slowly add a little water in several times to stir, and then add 20% water.

Step 10: heat the pan and add warm water. Squeeze the fish balls into the water. After squeezing the fish balls, open fire and boil the water.

Step 11: before the water boils, mix with a bowl of euryale, and put in salt, sugar, monosodium glutamate, pepper and Shaojiu.

Step 12: pour in proper amount of water and starch, mix well and set aside.

Step 13: after boiling the water, the fish balls will float and be fished out.

Step 14: put the fish balls into warm boiled water.

Step 15: blanch all ingredients.

Step 16: heat up the frying spoon, add a little oil, add onion and ginger, and saute until fragrant.

Step 17: pour in the blanched ingredients and stir fry slightly.

Step 18: stir fry the ingredients well and pour in a bowl.

Step 19: when the sauce is slightly gelatinized, pour in the fish balls and stir fry.

Step 20: heat the fish balls for more than ten seconds, and then the sauce is completely gelatinized.

Step 21: out of the pot code plate, a little embellishment can be served. The operation is complete.

Materials required:

Mandarin fish meat: 150g

Fat pork: 40g

Instant noodles: 25g

Red sweet pepper slices: 20g

Winter bamboo shoots: 20g

Mushroom slices: 20g

Asparagus stick: 25g

Starch: appropriate amount

Dry corn starch: appropriate amount

Minced green onion: 15g

Ginger powder: 10g

Salt: 2G

Sugar: 5g

MSG: 2G

Pepper: a little

Shaojiu: 20g

Cooking oil: 20g

Note: this fish ball features: elegant and white color, smooth and tender fish ball, mellow and delicate taste, Pengcheng classic food. Warm tips: 1. If you don't have a cooking machine, you can use the back of a knife to smash the fish into a mashed fish. When smashing, you can mix the fish and fat to smash it together, which is more uniform. 2. When cooking fish balls or mixing with sauce, chicken soup is the best, no white water is OK. 3. When making fish balls, it's best to stir them with onion and ginger water. Because I put onion and ginger in them when making minced fish, I only use white water to stir them. It's lazy, ha ha! According to the requirements, it's better to use onion and ginger water. 4. Both Jiangsu cuisine and Zhejiang cuisine can't do without Shaoxing wine. You can use Shaoxing rice wine or Huadiao wine. If you don't use Shaoxing wine, you will lose the significance of making these two cuisines, because that's the hometown of Shaoxing wine. Since ancient times, Shaoxing wine has been used to cook dishes in Jiangsu and Zhejiang. This kind of Jiangsu dish "Pengcheng fish ball" with big fry spoon is ready. It tastes delicious and original, especially fresh mandarin fish! For your reference!

Production difficulty: ordinary

Craft: Stew

Production time: 20 minutes

Taste: salty and fresh