Seven Star Fish Balls is an authentic Fujian soup dish. But because the production method is difficult. Therefore, the color of the seven-star fish balls made by many chefs is not white enough. Therefore, it can lead to the turbidity of the soup, and the balls are not floating, the meat filling of the seven-star fish balls is exposed, loose and weak, and other drawbacks. The following is a detailed preparation method for making seven-star fish balls. The following will be the production method of seven-star fish balls and some detailed technical characteristics to introduce to you
Seven star fish balls, also known as Fuzhou fish balls, heart fish balls, is a famous soup dish in Fujian. After the dish is cooked, the fish balls float on the soup noodles, crystal white, like the sky full of stars, the food is soft and tender, elastic, and the meat filling is delicious, so it is widely loved by diners. However, the seven-star fish balls are delicious and difficult to make. Nowadays, many chefs have made seven-star fish balls, such as cloudy soup, non-floating balls, exposed meat filling, loose and weak, and unbeautiful forms. To this end, the author has specially introduced his own production method and experience as follows to communicate with you. Ingredients for the preparation of seven-star fish balls: 200 grams of net fish meat 100 grams of lean pork 100 grams of pork fat pork 25 grams of fresh shrimp 15 grams of water chestnut 3 egg whites 3 onions ginger water 25 grams of cooking wine 15 grams of ginger rice 3 grams of refined salt, monosodium glutamate, chicken essence, dried fine starch each appropriate amount of sugar, pepper, balsamic vinegar, coriander segments, sesame oil, soy sauce each a little method: 1. The lean pork and fatty meat are cut into mung bean-sized cubes; the fish is washed, cut into small cubes, add 50 grams of fatty diced meat, placed on a vegetable pier with fresh meat skin, and chopped into a fine puree; the diced pork lean meat and the remaining fatty meat are also chopped into mushrooms; after the shrimp are washed, squeezed dry and chopped into small pieces; and the water chestnut is cut into small pieces. 2． Add the minced pork into a small pot, add shrimp grains, minced watercress, ginger rice, cooking wine, salt, chicken essence, sugar, soy sauce and a little dried fine starch, mix well into a filling, then squeeze into small balls about 1 cm in diameter, place in a plate that has been coated with oil, and freeze in the refrigerator for 2 hours. 3． Put the fish puree in a small basin, add an appropriate amount of water in parts, stir with chopsticks in one direction until the fish puree is porridge-like, then add the onion and ginger water and cooking wine, fine salt, continue to stir until viscous and strong, and finally add egg white, monosodium glutamate, pepper, dried fine starch, sesame oil, etc. and beat evenly, that is, the fish puree.
4． When the net pot is on fire, mixed with water, and boiled until the water bubbles the fish eye, the left hand grabs the fish puree from the middle of the thumb and index finger to squeeze out a ball with a diameter of about 1.5 cm, and the right hand immediately takes a meatball and stuffs it into the middle of the fish ball, and then uses the thumb to seal the mouth of the fish ball, so that the smooth and rounded seven-star fish ball raw blank is obtained, then the spoon is also dipped in water, and the fish ball raw blank is directly scraped into the water pot. After doing it one by one, change the heat to boil it, skim off the foam, turn the heat down to cook until the fish balls are cooked, and finally use fine salt, pepper, and MONOSG to make a good taste, put it out of the pot and put it into the soup bowl and pour sesame oil, and serve with coriander and balsamic vinegar.
The key to the production of seven-star fish balls
One. Material selection
To make this dish, it is better to choose marine sharks, eels, and tuantou bream with developed back muscles, thick flesh, and few tender spines, and if you choose freshwater fish, you can choose bluefish, carp, grass carp, catfish, etc.
Some people think that the quality of the seven-star fish balls made of freshly slaughtered fish meat is the best, but in fact, it is not, because once the live fish is slaughtered, it will soon enter the stiff stage, when the muscle fibers of the fish are hardened, the muscles are stiff, if the fish balls are made immediately, then the finished product has a poor umami taste, a heavy fishy taste and a small amount of water. Therefore, live fish should be left to stand for 15 to 30 minutes before use. In addition, the fat meat of the pig is better to choose the pig's back and pig's leg; the lean pork is better to choose the back meat and the back of the buttocks; the shrimp should be selected from the whole large and not alkaline.
Two. Pick the fish
1． When removing the skin, the skin should be left with 0.3 to 0.5 cm thick meat (the skin can be used for other purposes). Because this layer of fish myoglobin is more, it will affect the color effect of fish balls.
2． Be sure to remove the crotch part of the fish belly, because this part has more thorns and less meat, and it is not easy to take meat.
3． After removing the fish, be sure to remove the fine spines from it.
Three. wash
Wash the mucus and dirt with clean water and drain it. Some people believe that fish taste fresher without washing, but they do not know that doing so will not only reduce the quality of dishes, but also may harm the health of diners. Others like to soak the fish in water for a period of time, thinking that this will remove the heme in the fish and ensure that the color of the fish balls is white. As everyone knows, doing so will make the meat quality of the fish loose, reduce the viscosity, and also cause some of the water-soluble nutrients in the fish to be lost. The author's experience is that the fish does not need to be soaked, as long as it is washed, it can make white fish balls.
Four. Chopping
The correct way to chop the fish puree is to put the cut fish meat and fatty meat on the cutting board with the skin of the fresh meat, and repeatedly alternately chop with the blade and the back of the knife until the two are mixed into one and are in the shape of a paste. The following points should be noted when chopping:
1． You can either cut the fish meat and the fatty meat into small cubes and then chop them together, or you can chop the two into a fine puree and then put them together. If it is not cut into dices and directly chopped, it is not easy to chop into mud, and it will also prolong the operation time.
2． A large piece of fresh meat skin was chosen to cushion the pier to avoid wood chips from mixing in.
3． The finer the fish, the better, because this will increase the amount of water eaten by the fish puree, making the prepared fish balls tender and smooth.
4． If it is not batch production, it is best not to use the meat grinding mechanism to fish puree. Especially in the summer temperature is high, the fish meat with the meat grinder grinding will produce heat, and when whipping and adding salt, it is easy to make the fish meat denature and solidify, thereby losing hydrophilic power, it is difficult to form a hydrophilic network structure, so that the fish balls produced are inelastic, and the taste of the dish is woody.
Five. The preparation and seasoning of the fish velvet
When making fish mushrooms, they should be prepared with ingredients, auxiliaries and seasonings, which is an important part of the production of seven-star fish balls, because it determines the color, taste and shape of the finished product.
The raw materials added to the fish puree are fatty meat puree (or cooked lard), water and salt, egg white, starch, green onion and ginger water, cooking wine, pepper, monosodium glutamate, sesame oil and so on. In this process, the following aspects need to be paid attention to.
1． To make seven-star fish balls, a small amount of fatty meat puree (or lard) must be added to the fish puree to improve its texture, increase the oil moistness and tenderness, and at the same time play a role in whitening.
The amount of fatty meat puree should be mastered. Too little, can not achieve the purpose of joining; too much, heat melting, will make the balls loosely deformed, the taste is greasy.
2． When adjusting the fish mushroom, an appropriate amount of water should be added to increase the tenderness. Generally speaking, the ratio of water mixing to fish puree is roughly 1:2. Of course, this ratio is not absolute, because the selected fish meat is different, and its water absorption is also different, which needs to be flexibly mastered. Second, water is added in batches. That is, first put 1/3 of the amount of water, use chopsticks to stir in one direction until the fish puree is mixed into one, and then add an appropriate amount of water to stir until the water is finished and the fish puree is porridge-like. If the water is put in at once, the fish puree will be stirred more and more, resulting in the failure of the fish puree production.
3． After adding ingredients and auxiliaries, they should be stirred well first, and the speed should be from slow to fast when stirring, and the strength should be from light to heavy. If the speed is fast and the force is large at the beginning, it is easy to splash out the originally thinner fish mud. When after a period of whipping, the stickiness of the fish puree increases and begins to work hard, then it can be intensified and stirred up, so that the fish velvet will become more and more viscous. In addition, when stirring, it should be in one direction, only in this way can the fish puree be stirred vigorously. If you change direction in the middle, it will destroy the stickiness of the fish mud, so as not to achieve the desired effect.
4． When adding seasonings, the amount of salt should be flexibly mastered, generally every 500 grams of fish meat put four or five grams of salt is enough. However, according to the weather cold and hot and fish quality to be different: good meat quality of eel meat, shark meat, etc., fish thick, should add less salt; poor meat quality, fish mud thin, the amount of salt should be appropriate more. On hot days, fish mud is easy to thin, it is advisable to add more salt; in cold days, fish mud condensation is high, and less salt can be put.
5． When adjusting the fish puree, you need to add an appropriate amount of egg white, which has three functions: one is to increase the color of the balls, so that the finished product is more white; the second is to increase the viscosity of the fish puree, which is easy to squeeze into shape; the third is to increase the toughness of the balls, so that the texture is loose and tender, and the hair growth is good. However, the dosage is not much, generally 200 grams of fish and 3 egg whites.
6． The starch added should be just right, so that the fish balls will be added to the stickiness. Someone published an article saying that if starch is added to the fish balls, the balls cannot float, and the cooked lard should be added instead. The author believes that it is caused by adding too much starch, as long as the appropriate amount of starch is added, the balls can float and the taste is better. Generally speaking, according to the calculation of 200 grams of fish, it is roughly 15 to 20 grams of starch.
7． When mixing the fish puree, the addition of various raw materials is in order, that is, first add water (including onion and ginger water, cooking wine), then add salt, and finally put egg white, monosodium glutamate, starch and so on. Here, some people may ask why the water pork balls are made by adding salt and then adding water, while making water fish balls is the opposite? This is because the fibrous tissue of the fish is finer than the fibrous tissue of the pork, and the water can be mixed with water first, and the fish puree can be effortlessly mixed. Open so that it is evenly distributed around the particles of the fish puree, after stirring, the protein in the fish puree absorbs water and becomes sticky, and a white oil foam appears on the surface. At this time, add salt to stir, so that the fish puree from thin to thick, viscosity increases, the strength becomes larger. On the other hand, if you add salt first and then add water, when stirring, you feel very laborious and time-consuming, and it is not easy to work hard, which is one of the reasons why some people do not do well by modulating fish puree according to the method of pork meatballs.
8． The fish puree must be stirred vigorously, otherwise, the fish balls will be difficult to float up when they are put into the water, and the dish will not be smooth. To identify the quality of the fish puree stirring, you can first pinch a fish ball into the water, if it can float, it is good; if it sinks into the water, it means that the stirring is not enough.
Six. Seasoning of the minced meat.
The reason why the seven-star fish balls are full of characteristics is to add a unique flavor of the filling, so the seasoning of the meat filling can not be ignored. When preparing the meat filling, you need to pay attention to the following points:
1． Adding fresh shrimp is to increase the umami taste of the filling, and adding water chestnut is to increase the taste of the finished product, but it should not be added, otherwise it will be noisy.
2． The addition of starch is to increase viscosity and facilitate forming, while adding salt is to determine the salty taste, both of which should be adapted to stop; MSG freshness, ginger rice to remove fishiness, soy sauce color, all need to master the principle of less than more.
3． The taste requirement of the filling is salty and fresh, so it is necessary to master the amount of sugar used.
4． After the filling is adjusted, it is made into a homogeneous ball and frozen in the freezer layer of the refrigerator to facilitate the wrapping of fish puree. But don't freeze inside and out. Otherwise, both the texture and taste will be affected.
Seven. figuration
The forming method of the seven-star fish ball is: the left hand grabs the fish puree and mixes it on the palm of the hand, and then squeezes it into a round ball from the tiger's mouth, and the right hand immediately takes a small meatball and stuffs it into the fish puree, and then uses the thumb to seal the mouth of the fish puree tightly, and squeezes it out directly from the tiger's mouth, that is, it becomes a tight, smooth and round seven-star fish ball raw blank. Subsequently, use a spoon dipped in water to scrape into a pot of water at a suitable water temperature.
Eight. Cooking
Seven Star Fish Balls are made by the "汆" method. Under normal circumstances, the water temperature is around 60 ° C to enter the balls. Note in the middle of this step:
1． If the water temperature rises before the fish balls are finished, you should remove the end of the pot from the fire or add cold water.
2． When the fish balls are all in the pot and the protein on the surface is relatively solidified, it can be gently pushed with the back of the hand spoon to prevent the balls from sticking to the pan.
3． After the balls are finished, first boil the fire, beat off the foam and change to a smaller heat, do not use the fire all the time.
Nine. flavouring
The soup of Seven Star Fish Balls is mainly salty and umami. When the fish balls are almost cooked, season with fine salt and MSG. Serve with balsamic vinegar, parsley and other sauces.