Fuqing Fish Balls [Fujian Fuqing Specialty]

What is Fuqing Fish Ball? Authentic Fujian Fuqing specialty: Fuqing fish balls

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

Introduction to Fuqing Fish Balls

Fuqing Fish Balls is a famous Han snack in Fuqing, Fujian. The shell of Fuqing fish balls has a delicate and elastic texture, making it smooth and plump to eat. Paired with the filling, it is even more delicious. Fish balls are also called water balls. It is known as one of the four major snacks in Fuqing, along with light cakes, oyster cakes, and taro cakes. Fish balls taste delicious and can be eaten frequently without getting tired

What are the nutritional values of Fuqing fish balls

1. Fish meat is rich in nutrients and has the effects of nourishing and strengthening the stomach, promoting diuresis and reducing swelling, promoting lactation, clearing heat and detoxifying, and stopping coughing and diarrhea

2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial for preventing cardiovascular diseases such as hypertension and myocardial infarction

3. Fish meat is rich in vitamin A, iron, calcium, phosphorus, and other nutrients. Eating fish regularly also has the effects of nourishing the liver, blood, skin, and hair

How did the history of Fuqing fish balls come about

Legend has it that a merchant went out on a boat to do business, but encountered a typhoon and the boat ran aground in the harbor, waiting for repairs before sailing. On the ship, fish is used as food every day, and the merchants get tired of it and feel nauseous when they smell the fishy smell. When the boatman saw this, he mixed the only potato flour on board with sliced fish meat and cooked it in a pot. The fish was much better than before, but the merchant still couldn't swallow it. The boatman further removed the bones from the fish, chopped it into fish paste, added potato flour, stirred well, and cooked it in a pot. Indeed, it tasted delicious, smooth on the palate, and had a unique flavor. Later, the merchant's business failed and he opened a shop selling fish balls. From then on, fish balls were passed down

Method for making Fuqing fish balls

1. Remove the bones of fresh fish (preferably eels and sharks) and chop (or grind) them into a paste, then add water, refined salt, and an appropriate amount of monosodium glutamate

2. Pour into a plate and stir vigorously for about 15 minutes until the fish soup can float on the water surface<3. Add dry starch and stir vigorously to make a sticky paste. Chop pork belly into meat sauce, and cut dried shrimp into rice<4. Cut the scallions into small pieces, put them into a container, add soy sauce and stir to make the filling

5. Pinch the filling into small round granules of uniform size and set aside for later use. Then take the fish soup paste with your left hand<6. Spread it out in the palm of your hand, take a small round spoon with your right hand and place the filling in the middle of the fish soup

7. Close the five fingers of your left hand and wrap the filling in the middle<8. Squeeze out the fish soup from the circular hole formed by the thumb and index finger, scoop it out with a small round spoon, and place it in a water basin

9. Boil in batches and then scoop into a soup bowl for consumption