Fish tofu:
Cured tofu (except soybean) made from all kinds of freshwater fish, shrimp and saltwater fish has no scales and thorns, fresh meat and high nutritional value, and is a pure natural green food.
Advanced scientific production principle
Fish protein consists of salt-soluble protein, water-soluble protein and collagen. In life, we have all drunk fish soup, which will solidify at low temperature, which is the result of the interaction between salt-soluble protein and collagen. After heating, it liquefies, mainly because of the water-soluble protein. The principle of making fish tofu is to eliminate the influence of water-soluble protein, prevent fish tofu from liquefying again after solidification, give full play to the role of salt-soluble protein and collagen, and make full use of fish nutrients, which not only increases the calcium content of the product, but also supplements other nutrients.
In the early years of Qing Dynasty, Zheng Jing was far away from Taiwan Province Province, and the Qing government decided to ban shipping. At that time, the whole island was extremely short of materials. A lot of food can't be brought in, so the soldiers can only satisfy their hunger with fish. Because of eating fish every day and poor cooking skills, for a long time, officers and men have to talk about the discoloration of fish and complain. Shi Liang, the subordinate of the Shoujiang, is a soldier. His ancestors were Chu chefs, and he cooked fish and tofu for one side, which caused a sensation throughout the island, and the people rushed to buy it, which was passed down from generation to generation for hundreds of years.
1895, Japan occupied Taiwan Province province, and this product was introduced to Japan.
1950, this product was supplied to American troops stationed in Japan. Since then.
1966, the product won the "humanity progress award of the United Nations Health Food Foundation". In the same year, the product entered the French supermarket.
1990, this product entered Buckingham Palace and became the queen's food.
In 2002, this product appeared in Guangzhou Food Festival.
In 2003-2004, this product gradually appeared in Shanghai, Beijing and other big cities.
Since ancient times, it is impossible without fish. Fish has always been loved by people because of its high protein, low fat, delicious taste and easy absorption. In fact, people only know that fish is delicious, but their understanding of the nutritional value of fish is not comprehensive. Scientific research shows that fish is an educational food, which plays an extremely great role in children's intellectual development, middle-aged people's stress relief, refreshing their minds, and the health and longevity of the elderly. Why are Hubei people smart and known as "nine-headed birds"? Because people in Hubei love to eat fish, they can eat fish. Eating more fish and eating less fish has become people's common sense, but in real life, people often "don't like" eating fish, not really, but eating fish is too troublesome. People's troubles are our business opportunities, and business opportunities are as big as1300 million people's troubles! Now the fish tofu produced by our technology is white if frozen, without scales and thorns, and without any additives, which can be called pure natural green food. It tastes fresh, tender and smooth, and it is constantly sandwiched. Not only has the taste and flavor of fish, but also has its own fragrance and color, which is easier to absorb. People who have eaten are all amazed and full of praise.
Fuyu tofu
Caimingfu fish tofu
All the cuisines they belong to
Features This dish is delicious, fresh and traditional.
raw material
Ingredients: 2000g of honeycomb tofu and 5g of minced fish. Seasoning: 3 teaspoons of Shaoxing wine and wet starch, 2 teaspoons of refined salt, monosodium glutamate 1 teaspoon, sesame oil and pepper 1 tablespoon, vegetable oil and soup.
manufacturing process
Cook Shao wine in oil, add soup, season with refined salt and monosodium glutamate, add half of the fish, sprinkle with pepper, thicken with wet starch, add cooked oil and sesame oil and mix well to serve. Sprinkle the remaining fish powder on the tofu.
Kirin fish tofu
Features: fresh and tender taste, unique and beautiful shape.
Raw materials: mushrooms, tofu, carp, rape, chicken powder, salt, cooking wine, etc.
Production method:
(1) Slice tofu and mushrooms.
(2) Slice the carp, steam it with tofu and mushrooms for 10 minute, and take out the thicken.
(3) Rape is placed around the plate as an ornament.
Key points: The key to this dish is that the carp slices must be cut very thin and taste as soft as tofu.
Square fish tofu
condiments
20g of tofu, 50g of straw mushroom, 50g of preserved fish, 50g of chicken oil, 50g of lean meat150g, 300g of pig bone, 750g of soup, 20g of second soup, 5g of monosodium glutamate, 5g of salt, 5g of fish sauce and 5g of pepper.
working methods
1. Clean the head stalk and sediment of Volvariella volvacea, soak it in warm water for several times, take it out, drain the water, put it in a stew pot, add chicken oil, refined salt and monosodium glutamate, wash lean meat and pork bones with boiling water, cover with Volvariella volvacea, add 100g soup, and steam in a steamer for 30 minutes.
2. Dice the tofu, put it in a stew pot, add the soup twice, put it in a steamer, take out the water, add 200 grams of soup and monosodium glutamate to taste, and then put it in a steamer to cook.
3. Peel the marinated fish head, bones and skin, take the fish, chop it into pieces with a knife, fry it in an oil pan, then remove the oily smell with boiling water and steam it in a tofu cup for 20 minutes.
4. When serving, remove lean meat and pig bones from straw mushrooms, put them in a tofu cup, and add soup, monosodium glutamate and pepper.
trait
Soft, rotten and fragrant, delicious.
fish ball
Fuzhou people's favorite flavor snacks. Fish skin stuffed balls are carefully selected and carefully made, with thin and even skin, white and bright color, smooth and crisp to eat, and the soup is not greasy.
Fish balls are made of fresh big fish. After removing the head, tail, bones and spines, stir vigorously until the fish becomes sticky fish paste. Fish balls are characterized by stuffing. Make fresh fish with sharks and eels, boneless, washed and chopped into fish ball sauce; After that, salt water is added and stirred, and then dry starch is added and stirred into fish soup paste. At the same time, chop pork belly into sauce, chop shrimp, and add soy sauce, monosodium glutamate and scallion as stuffing. When wrapping, use a special fish ball spoon, take the stuffing and wrap it in fish soup paste, knead it into a ball by hand, put it in a clear water basin, put it in a cold water pot and cook it over low heat. Pick it up and put it in a bamboo sieve to dry and eat. Fish ball soup is very particular about seasoning, and the ingredients are onion oil, sesame oil and shrimp oil. Fish balls float on the soup, clear and white, dotted, and are called "seven-star fish balls".
The origin of fish balls is said to be related to Qin Shihuang. The impatient "emperor of the ages" loved fish but hated fishbones, and several chefs died for it. Once, it was the turn of a famous chef to cook for Qin Shihuang. After washing the fish, he thought that his good or bad luck was uncertain and his life depended on the fish. He couldn't help being angry and slammed it with the back of his knife. The fish was broken and the bones were exposed. Then the eunuch came to deliver the meal. He used his quick wits to pick out the fishbone and smashed the fish as thin as mud into balls in the soup. Qin Shihuang was very happy after eating meatballs, so he gave it an unusual name: "The imperial system has no boundaries." Later, fish balls spread from the court to the people.
Due to the geographical location, Fuzhou is close to the sea and rich in aquatic products, so in the past thousand years, fish balls have gradually become the main force of Fuzhou fish products and snacks, which have been widely praised.
Also known as "water pill", it is a traditional famous spot, with Jinjiang, Shenzhen and Shanghai as the best.
Shenhu Shuiwan is made of eel, mackerel, preserved fish, sensitive fish and spiced meat. It was chopped and mashed with sweet potato powder. It is round, massive and fish-shaped, tough and white, and soft in texture. It is cooked with meat and bone clear soup, oil onion and lean meat. The pot has strong expansibility, is not easy to deteriorate, and is crispy at the entrance.
Jinjiang Shenhu Fish Pill was very famous in the early Song and Yuan Dynasties, and it is said to be related to Quanzhou magistrate Wang.
When there was a drought and famine in Quanzhou, Wang went to Fashi Temple outside the city to visit farmers. He found Qin Xing, a relative of Qin Gui, celebrating the old lady's birthday in the temple, and fish were everywhere in the temple. When Qin Xing heard that the prefect had arrived, he went to the wing to ask the king to write an inscription for the prize, and offered twelve taels of silver as a pen. Wang knew that Qin Xing had no culture, and the official bought it off, so he suggested that after the poem was written, he must go back to the city shipping company to read it in public, and donated twelve pieces of silver to the Fashi Temple to pray for rain and burn incense. All the offerings in the main hall were left to the villagers around the temple to share. Qin Xing readily promised. Qin Xing gave the title: "Bai Qin Sheng Xing". Wang waved his hand on the spot: "The Qin family is full of fish, and the people are hungry for bran vegetables. If you are happy, you won't forget to benefit the public. If you are promoted, you are not a bad person. " Qin Xing didn't know what it meant, so he went back to the city with his family Ashan in high spirits.
Qin Xing took the poem to the trading company and read it out. He wanted to show off, but he was made a laughing stock. Qin Xing dare not offend these nouveau riche. He hates the king and gnashes his teeth. At the same time, he also drove his servant Ashan out of the Qin family.
By the time the wheat blooms and fills, it has been raining for several days in Quanzhou. Wang also went to Fashi Temple to visit farmers. On the way, Yashan stopped and shouted foul. Wang gave an idea for Yashan. At Qin Taijun's birthday party, Wang only ate a bowl of water pill soup, but he thought the water pill was too hard and not delicious. He is thinking about improving water pills. So, in Fashi Temple, Wang combined the practice of imperial catering in Beijing with water pills, and wrote down the methods of selecting materials, making, soup heads and stuffing for Ashan.
As soon as Ashan got the treasure, he moved his family to Shenzhen with Wang's prescription and made water pills and sold fish soup according to Wang's prescription.
Fish balls in broth
Fish balls in broth
Fish balls in broth
Cuisine belongs to Jiangsu and Zhejiang cuisine.
Belongs to the type of special soup.
Cooking method
Ingredients: silver carp balls 300g, chicken soup 750g, bean sprouts 25g, cooked bamboo shoots 20g, chicken oil 20g each, water-soaked mushrooms 2g, cooked ham10g.
Step: Soak the fish balls in boiling water. Boil chicken soup in a casserole, add fish balls, add refined salt, monosodium glutamate and bean sprouts. Cooked bamboo shoots, boiled mushrooms and fish balls are drenched with mushrooms every once in a while, surrounded by bean sprouts and drenched with chicken oil.
The basic characteristics of Beijing court beet are clear soup color, sweet and refreshing, benefiting stomach and spleen, nourishing blood and tonifying deficiency.
Dongshan fish ball
Dongshan fish ball
Dongshan fish ball is a traditional snack in Dongshan county, which has a history of hundreds of years. Dongshan fish balls are of good quality, white and bright, crisp and delicious.
Dongshan Fish Pill takes fresh mackerel, eel, shark and other superior economic fish as the main raw materials, supplemented by high-quality sweet potato powder. When making, the fish is washed first, laid flat, scraped with a horizontal knife, finely scraped, put into powder, properly mixed with borax main and auxiliary materials, stirred evenly to make the embryo material thin and moderate, put into a hot pot, cooked, taken out and dried. When eating, put it back into boiling water and boil it. Add celery powder, monosodium glutamate and onion bead oil. Sweet and delicious, unique flavor, deeply loved by domestic and foreign guests. Now, in addition to restaurants and food stalls, there are cooked fish balls specially designed for cooling cooking.