Fried fish dumplings can be described as a home-cooked dish in the Jingchu area of Hubei Province. After the fish balls are fried, it is excellent to make soup or hot pot. Grandpa Mango Jun, as the standard drafter of the first "Jingzhou Yuyuan" (Jingchu area to the name of the fish ball), cooked at home, of course, also loved to make this dish. In order to make everyone see more intuitively, we still write a more general fish ball in the caption.
The picture shows the "Fish Yuan" standard written by Grandpa Mango Jun as the main drafter. Today, Grandpa Mango Jun does not talk about the terms of quality key control points, nor does he talk about the professional topics of sensory indicators, just for the relatives who love to cook, do a little demonstration. Okay, please turn to the next page, and we'll move on to the topic of making fish balls.
To make fish balls, the ingredients should of course be fresh
Raw material preparation, the acquisition of fish meat is the first priority. clear. Mr. Yuan Mei talked about the way to cut the fish meat in the "Suiyuan Food List": "Use white fish and blue fish to live, cut the half nail board, scrape the meat with a knife, and leave the thorns on the board." "The meat of the fried fish round is not so demanding, after the fish is cut, the skin of the fish is shaved off, and the red and white fish muscles can be chopped into surimi."
Mince the fish into surimi
Finely chop the ginger
The fried fish balls should also be supplemented with pork on the front and back of the pig. If the quantitative description is given, the fat and lean pork is less than 40% of the fish.
Also needed: salt, water, starch
Put the minced pork, surimi and ginger in the wafer, add water and starch
Add the right amount of table salt and, of course, a little MSG
At this moment, fish, minced meat, starch, ginger, and MSG are placed in the same pot, and eggs are dispensable. Add an appropriate amount of water and salt and stir in one direction.
When the resistance increases, the sludge gel can be exploded. In short, stir it into this picture, and everything will be fine
Hand squeezed, the left hand scooped out the mud from the container, five fingers and a half hold, thumb and index finger left a round hole, palm slightly forced squeeze the mud, fish circle slipped out of the aperture.
Scoop out with a small spoon and gently dispense the pan of oil. (After scooping a few fish rounds with a small spoon, you can dip it in water and lubricate it to prevent sticking)
The amount of oil in the fried fish balls is slightly larger, and it is better to immerse the oil in the fish balls. After the fish balls are put into the pot, the heat accumulates instantaneously and the moisture is discharged. The oil can not drown the fish balls, and when fried, the oil will be splashed around, causing the cook to burn, the grease is full of stoves, and also increase the pressure of kitchen cleaning.
After the oil is boiled, turn to medium-low heat, use the fence to gently pluck the fish yuan, the fish round will expand, slightly yellow, float out of the oil surface, at this time can be out of the pot.
Out of the pot, round, but, they are about to stage a metamorphosis ~~~
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.