Yuhuan Fish Balls [Zhejiang Yuhuan Specialty]

What is Yuhuan fish ball? Authentic Zhejiang Yuhuan specialty: Yuhuan fish balls

Content summary:Do you want to know what Yuhuan fish balls are? This article is a detailed introduction toZhejiang Yuhuan specialty - Yuhuan fish balls. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yuhuan fish balls. The full text takes about 4 minutes to read, mainly including the basic introduction of Yuhuan fish balls and the product characteristics of Yuhuan fish balls? The production method of Yuhuan fish balls, etc

Introduction to Yuhuan Fish Balls

Fish balls come in both round and diamond shapes. Mix fish meat with potato flour and eggs into a paste, and eat Yuhuan fish balls as needed, with eel meat being the most common. Mix the small pieces or strips of fish meat that have been removed from the spines with starch, and boil them in boiling water to make soup or steam them. Both are crispy, fresh, and delicious

Fish ball soup emphasizes the word "Qing". The spring onion is blossoming, and the rice vinegar is a little bit. When a pot is served, the room is fragrant. Round fish balls are called floating balls, similar to diamond shaped fish balls in production, but with higher quality requirements and greater difficulty in production. Cooked Piao Wan looks like rice dumpling, floating in the soup, smart and cute

The method of making Yuhuan fish balls

Miiuyu (yellow croaker is the best, mackerel and baotou fish are also acceptable) weighs about 750 grams (about 1 pound and 5 taels)

Ginger, scallions, salt, monosodium glutamate, pepper, and a little rice vinegar; Shan Fen (sweet potato flour, lotus root flour, as long as it's not flour)

1. Cut the fish head and start from the back to select the meat and remove the thorns (the clean meat is about 500 grams)

2. Then cut the skin into small strips with a knife (you can also chop it into a paste with a knife if you're lazy), finely chop the ginger, and chop the scallions into small pieces.

3. This is the key: knead the fish strips, ginger, and scallions together with the back of your palm until they are evenly sticky to your hands before adding 5 grams of salt (some people can't figure out how much is 5 grams, so it's best to weigh one pound of salt and divide it into 100 equal parts before taking it out.

One minute, haha); As for ginger and scallion powder, monosodium glutamate, pepper powder, etc., you can do whatever you want. Then you continue kneading until you feel very sticky and resilient. Then you add 100 grams (2 liang) of mountain flour and continue kneading until you can no longer see the powder particles. It looks like a dough and you have successfully completed the semi-finished product. After supporting the next step, you can open your mouth<4. Put water in the pot, bring it to a boil, and then use low heat (just blow bubbles on the water surface). Place the kneaded fish ball in a plate, use chopsticks or fingers to squeeze it into small strips and push it into the water. After it rises to the surface, take it out and put it in a soup bowl. Sprinkle some chopped scallions, pepper, and rice vinegar on top. Add some salt and monosodium glutamate to the original soup in the pot, and pour it over the fish balls in the soup bowl when you feel it's almost done