In Changle, there is a delicacy, everyone knows that it is fake, but people who have eaten it are all applauded, it is "fake fish balls", also called sweet potato balls, potato balls, the difference between the two is only in the raw materials of the skin.
"Fake fish balls" is a traditional snack in Changle, as the name suggests, it looks like a fish ball, but in fact its main ingredient has nothing to do with fish. The "fake fish ball" has a round shape and represents the reunion of the whole family. With the rise of foreign fast food such as KFC and McDonald's, many traditional snacks have been slowly forgotten by young people. But when it comes to "fake fish balls", the aftertaste on the tip of the tongue will still evoke many good memories of the old days of Changle people.
Although the snack is small, but the material, workmanship, and heat are very exquisite, to make an authentic, delicious, delicious snack, its difficulty is no less than making a delicacy. The handmade "fake fish balls" are loved by Changle people because of their good taste and fresh taste. The skin of the "fake fish balls" is made of peeled sweet potatoes (or potatoes) plus sweet potato powder, which is composed of a certain proportion, and the filling is composed of minced pork and seaweed, etc., and some salt, monosodium glutamate, sugar, old wine and other spices are added, and the ingredients are fresh and the taste is naturally very delicious. A bowl of "fake fish balls", a pale yellow skin, a light soup, and some green onions are guaranteed to make you instantly have an appetite. Don't look at the "fake fish balls" with simple ingredients, soft skin, but very chewy, excellent taste, coupled with delicious pork seaweed filling, really addictive.
Most of the traditional snacks in a place have accumulated folk traditional culture that is closely related to the local life form, and the traditional snacks are mostly handmade, the output is limited, the profit is very thin, under the impact of many modern fast food restaurants, it is difficult to find, and what we have lost is just snacks? Hopefully, a few years from now, this little "fake fish ball" won't just be a glimmer of aftertaste on the tip of our tongue.
Below, Xiaobian introduces the practice to friends who like "fake fish balls", and friends may wish to do it themselves.
material
Sweet potatoes (or potatoes): 1000 g
Sweet potato powder: 200 grams (sweet potato powder should be first ground into powder) tapioca flour: 300 grams
Line surface: 100 g (increase the viscosity of the skin of sweet potato balls)
A bowl of minced meat: Add pork, seaweed, dried shrimp, shallots and other ingredients according to personal taste
method
Preparation of minced meat:
1． Minced pork with fatty meat.
2． Wash the green onion and celery and finely chop.
3． Mix steps 1 and 2, add soy sauce, sugar, salt and sesame oil and stir well.
Treatment of the outer skin:
1． Sweet potatoes (or potatoes) peeled and steamed, pressed into a puree while hot, and check that there are no particles in the sweet potato (or potato) puree.
2． Add the drained noodles and knead them together, and then add a small amount of tapioca flour and sweet potato flour to each time after cooling, and gradually knead into a dough. There are no technical requirements for kneading the dough, just knead it into a sticky dough. Take a small piece and see if it can be as soft and hard as the rice balls.
Pack "fake fish balls":
1． Divide the dough into small pieces.
2． Round the small agent
3． Roll the small agent into a bowl shape.
4． Add the minced meat.
5． Gradually tighten the seal with the tiger's mouth.
6． Roll the circle again and you're good to go.
Boil "fake fish balls":
1． Bring the water to a boil and add the sweet potato balls, push them with a spatula, and do not stick to the pan. Turn to medium heat and cook until the sweet potato balls float, cook for a while, sprinkle some green onions, add seasonings, and a bowl of delicious sweet potato balls will come out of the pot.
2． Directly with the soup out of the pot, just like boiling tangyuan. Of course, according to personal taste, steaming and frying can be eaten.
Tips
1． The meat filling can be mixed with any kind of meat filling, plus seaweed or shiitake mushrooms, which is also delicious.
2． Sweet potatoes must be pureed by heat pressing, because after cooling, the mud is easy to clump and mix unevenly.
3． Sweet potato powder and noodles can increase chewiness, or they can be left alone.
4． The dough that has just been added to cassava flour and sweet potato flour is sticky, so you should put a small amount of tapioca flour and sweet potato powder while kneading, and remember not to put a large amount at one time.
5． The so-called three lights, that is, face light, basin light, hand light.
6． The longer you knead the dough, the more chewy it becomes.
7． Cooking sweet potato balls is like boiling tangyuan. Some places will add ingredients to the soup, such as green onions, seaweed, ginger, vinegar, pepper and so on, which is based on personal taste!