Ruijin Fish Balls [Jiangxi Ruijin Specialty]

What is Ruijin Fish Ball? Authentic Jiangxi Ruijin Specialty: Ruijin Fish Balls

Summary:Do you want to know what Ruijin Fish Balls are? This article is a detailed introduction toJiangxi Ruijin specialty - Ruijin fish balls. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Ruijin fish balls. The full text takes about 5 minutes to read, mainly including the basic introduction of Ruijin fish balls and their nutritional value? What are the product features of Ruijin Fish Ball? How did the history of Ruijin Fish Ball come about? The production method of Ruijin fish balls, etc

Basic introduction of Ruijin fish balls

Ruijin fish balls are made by cutting fresh grass carp or silver carp into fish paste with bones and skin removed, mixing egg white as the main ingredient, and making balls with a spoon. They are then boiled in warm water until half cooked and removed from the pot. After cooling, they are cooked in meat soup and served with ginger sauce. It has a white color, a delicious and refreshing taste, and is neither fishy nor shy

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

All outsiders who have visited Ruijin are fond of talking about the unique flavor of Taiwanese Meatballs here. Local people not only love this dish, but also often judge the chef's skill based on its color, aroma, and taste. Taiwanese Meatballs and fish balls are the main dishes of Ruijin people's hospitality banquet (commonly known as "host"). They are made of fine materials and require high technology

According to records in the history of barnyard grass, Emperor Qin Shi Huang was fond of fish. After unifying the country and becoming emperor, he made it necessary to have fish in every meal, but without bones. If there were fish bones, he would give death to the chefs, and several chefs died because of this; And when cooking fish soup, there may be a suspicion of cursing Qin Shihuang for being "crushed to pieces". One day, a chef was making imperial cuisine. When he saw fish, he was both timid and fierce, so he used a kitchen knife to smash the fish on the back to vent his frustration. With a few smashes, he was surprised to find that the fish bones and bones had automatically exposed, and the fish meat had turned into fish paste. At this moment, food was served in the palace. The chef had a quick idea and picked out the fish bones. He then kneaded the fish into balls and without hesitation, added them to the boiling leopard shell soup, turning them into balls. After a while, the fish balls with white color, soft and crystal clear, fresh and tender taste floated on the Noodles in soup and were presented to the Emperor Qin Shihuang. Qin Shi Huang tasted it and highly praised it, ordering a reward to be given. Later on, this practice gradually spread from the court to the people and was called "Taiyu Wan", also known as fish balls

Method of making Ruijin fish balls

Soup fish balls

Ingredients:

300g fish balls, 750g chicken soup, 25g bean sprouts, cooked bamboo shoots, 20g chicken oil each, 2 shiitake mushrooms in water, and 10g cooked ham

Preparation method:

Cooking method: Soak the fish balls in boiling water. Boil the chicken soup in a clay pot, add fish balls, salt, MSG, and bean sprouts. Ripe bamboo shoots, boil the shiitake mushrooms in boiling water for a while, then place the shiitake mushrooms at intervals on top of the fish balls, with bean sprouts around, and drizzle with chicken oil