Sesame fish balls are a traditional dish in Shandong and Zhejiang, belonging to the Lu cuisine or Zhejiang cuisine. Beautiful shape, fresh fragrance, golden color. Although the carp color has red carp, yellow carp, white carp and other varieties, but the sexual taste function is similar, the Shennong Materia Medica listed as the top product, the Southern and Northern Dynasties Tao Hongjing said: Carp is the length of the fish, for the food taste.
【Raw Materials】
450 grams of partial fish meat, 50 grams of pork fat, 3 grams of refined salt, 15 grams of rice wine, 10 grams of sesame oil, 50 grams of wet starch, 10 grams of green onion, 15 grams of minced ginger, 15 grams of egg white, 20 grams of sesame seeds, 100 grams of peanut oil.
【Production process】
1. Wash the partial mouth fish meat, chop it into a fine puree together with the fat meat, add refined salt, rice wine, sesame oil, wet starch, egg white, green onion and ginger minced water in a bowl and stir well into fish puree;
2. Put the sesame seeds in a pot and sauté until cooked, squeeze the fish puree into balls with a diameter of 1.2 cm, and dip sesame seeds on the body; Add peanut oil to the wok and set the fish balls in the oil one by one when they are 60% hot (about 150 ° C) over medium heat, remove them when they are golden brown, and place them on a plate.
This dish is beautifully shaped, full of fresh flavor and golden color.
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