<h1>Fried fish balls</h1>
Text/Grandpa Mango Jun
Made/Mango Jun Grandma
Fish yuan, also known as fish yuan in Jingzhou.
Gentlemen must not think that the use of this "yuan" instead of the other "circle" is a wrong word. Yuan, yuan and circle universal has a long history, if there is any doubt, flip through the banknotes and nickel coins in the wallet, is it not obvious?
Fish yuan, fish cake, twin sister dish, is considered to be the first of the hundred dishes in the small town. Fish round is called Yuanzi, fish cake is called the head, although the name is tacky, but people still regard it as the treasure of the small town feast. At the Great Van Wine Banquet, fish ball fish cake is always the first to appear on the scene to receive the taste of diners. In recent years, fish cake has been awarded the title of Geographical Indication Product. Such an honor, of course, the government supports, and enterprises pay more and more attention. Fish cakes are in full swing, while fish dollars are declining day by day. The name of a landmark actually caused a dissociation of the sister dishes that were shoulder to shoulder, which was really unexpected. However, the fish cake landmark area is limited, and the fish yuan can still be popular in the Chu Man land.
In the Jingchu area, where the wedding and funeral banquet, the fish yuan must appear in the works of restaurants and village chefs. The chefs have an iron spoon in their hands, the fish dishes are played arbitrarily, the cooked fish is old or tender, the starch is also light and heavy, and the taste is salty and light. There are all kinds of things, it is really a thousand teachers, and there is no consensus. Fortunately, the taste of diners is also uneven, and the fish yuan can continue.
I got into contact with Yuyuan after the implementation of market access in the food industry in 2004.
Industrialized products involve mass production, so the terminology and definition of fish yuan, as well as sensory, physical and chemical, inspection, storage and transportation can not be as arbitrary as the township kitchen, there must be strict manufacturing standards to ensure food safety.
In 2007, after several months of exploring the liquor store, visiting famous teachers, more than 30 experiments, drafting the implementation standards for fish element products, after repeated discussions and approvals by many experts, there was finally a fish element production standard, which began to become a fish element manufacturing guide. I'm still proud of it to this day.
"This standard applies to non-ready-to-eat fish made of fresh freshwater fish as the main raw material, pork, eggs, starch, vegetable oil, monosodium glutamate and salt as auxiliary materials, and is cleaned, cut, chopped, molded, fried, cooled and bagged."
The "Fish Yuan" standard drafted by Grandpa Mango Jun should be the first food standard in China named after Yu Yuan.
The standard text of "Yuyuan" clearly stipulates the main and auxiliary raw materials and processes of Yuyuan.
The basic steps of home-based cuisine remain the same, but they are not proceduralized.
Preparation of raw materials for fish balls - take fish meat
Raw material preparation, the acquisition of fish meat is the first priority. Yuan Ming of the Qing Dynasty talked about the method of fish meat dissection in the "Suiyuan Food List": "Use white fish and blue fish to live, cut half of the nail board, scrape off the meat with a knife, and leave the thorns on the board." "The fish meat of the fried fish yuan is not so demanding, after the fish is cut, the skin of the fish is removed, and the red and white fish muscles can be chopped into surimi." (Note: Water fish yuan, also known as fish ginseng, the requirements are slightly higher, and the other text is described in detail)
The white one is minced pork, and the red one on the right is minced fish.
Fried fish should also be supplemented with pork front leg meat or rear rump meat. If the quantitative description is given, the fat and lean pork is less than 40% of the fish.
Starch, water, salt
Stir the ingredients. Fish velvet, minced meat, starch, minced ginger, MSG in the same pot, eggs are dispensable. Add an appropriate amount of water and salt and stir in one direction, until the resistance increases, and the mud gel can be fried. Jingzhou native language refers to gel as "Shangjin". The image is incomparable. Fish yuan water and salt are shelved at one time, as for some masters on the platform to add water salt in three or five times, it will only increase the complicated process steeply, time-consuming and draining but half the work, I think it should be regarded as a strange trick, and the kings can dismiss it when they learn.
Stir vigorously
Hand squeezing, the left hand scoops out the mud from the container, five fingers and a half hold, thumb and index finger leave a round hole, the palm of the hand squeezes the material mud slightly harder, the fish element slides out of the aperture, scoops out with a small spoon, and gently puts the oil pot. Scoop a few fish in a small spoon and dip it in clean water to lubricate it to prevent sticking.
The amount of oil in the fried fish is slightly larger, and it is better to immerse the oil in the fish. After the fish is put into the pot, the heat is instantly accumulated and the moisture is discharged. The oil can not drown the fish yuan, when frying, it must be splashed with oil, causing the cook to burn, the grease is full of stove, and also increases the pressure of kitchen cleaning.
After the oil is boiled, turn to a medium-low heat, use the fence to gently pluck the fish yuan, the fish yuan will expand, slightly yellow, floating out of the oil surface, at this time can be out of the pot.
The puffed fish will sink out of the pot for a few moments, and it will become dry from full, which is actually the performance of the recipe for fried fish yuan. When stewed in yellow or hot pot, it will swell as before.
Fried fish yuan, fish yuan should have the characteristics of slightly tough and elastic chewing, only in this way can we prove the success of the dish making.
The puffed fish will sink out of the pot for a few moments, and it will become dry from full, which is actually the performance of the recipe for fried fish yuan. Put it in the hot pot and it will swell as before