Chang'an Banquet Ball [Zhejiang Haining Specialty]

What is Chang'an Banquet Ball? Authentic Haining Zhejiang specialty: Chang'an Banquet Ball

Summary:Do you want to know what Chang'an Banquet Ball is? This article is a detailed introduction toZhejiang Haining specialty - Chang'an Banquet Ball. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Chang'an Banquet Ball. The full text takes about 8 minutes to read, mainly including the basic introduction of Chang'an Banquet Ball and its nutritional value? What are the product features of Chang'an Banquet Ball? How did the history of Chang'an banquet ball come about? The production method of Chang'an banquet ball, etc

Basic Introduction to Chang'an Banquet Balls

Chang'an Banquet Balls (which can be divided into "Falling Soup Banquet Balls" and "Thorn Hair Banquet Balls") are a traditional Han Chinese famous dish in Chang'an Town, Haining, Zhejiang Province. The fish meat is tender and lively, the taste is fresh, and the taste is excellent. It is a welcome gift for guests, and the banquet ball is round, containing the meaning of a big reunion

High quality, healthy and delicious cuisine. It is easy to consume and can be steamed or boiled, especially after steaming and dipping in vinegar, the taste is more mellow and unique. The best choice for traveling, hosting banquets, giving gifts to relatives and friends, and showing filial piety to elders

Method for making Chang'an Banquet Balls

Ingredients: 450g of clean fish meat, 400g of water boiled meat skin, 20g of chives, 50g of ham with oil droplets, 50g of cooked water chestnut meat, 20g of ham shreds, 20g of scallions, 20g of ginger shreds, and 20g of cooked fat meat

Seasoning: 10g of salt, 10g of chicken essence, 10g of flavoring essence, and 50g of yellow wine

Method:

1. Place the drained clean fish meat on a cutting board and chop it into fish paste. Add salt, monosodium glutamate, chicken essence, yellow wine, and water, and stir vigorously in a clockwise direction.

Ready to use

2. Soak the skin in clean water until it softens, squeeze out the water and cut it into 6 cm long filaments, then wrap the skin filaments with gauze and squeeze out the water. Set aside

5. Put the cut shredded pork skin, ham shreds, scallions, and ginger shreds together and knead them evenly. Squeeze and knead the banquet ball embryo into a round ball with a diameter of 5 centimeters by hand and put it into the kneaded shredded pork skin to roll. Put the raw banquet ball into a steaming basket covered with gauze

6. Place the steamer on high heat and steam for 5-8 minutes. Remove from the pot and transfer to a soup plate. Take a pot and place it on high heat. Add fresh soup for seasoning, sprinkle with chives, and pour over a bowl of banquet ball soup to serve