No matter Dongjiang fish balls, Chaozhou fish balls, Fuzhou fish balls, shad fish balls, cuttlefish balls, etc. They are all famous for their white color, smooth and refreshing taste.

There are various ways to make fish balls. Famous fish balls have their own exclusive formula and secret recipe. From more than 30 years of cooking practice, the author talks about the key to making fish balls.

First, the choice of fish.

Eel is the first choice. This kind of fish is white and tender, with large amount of water and delicious taste. It is an ideal raw material for cooking fish balls.

Secondly, sharks, bass, mandarin fish (mandarin fish), groupers, tsing yi, catfish, shad, bighead carp, silver carp, squid, hairtail, cuttlefish, squid, etc.

1. Live fish and frozen fish should not be used.

If you kill live fish to make fish balls at once, it will make the fish difficult to drink. Because the fish has just been slaughtered, the muscles are stiff and the muscle fibers are hardened.

It is not suitable to use frozen fish, because after the fish is frozen, ice crystals will damage muscle tissue and make the fish dry and shrink. Making fish glue is difficult to absorb water, exert strength and glue.

2. Only take "fish green", not fish red meat.

Not all fish can be used on the fish, and generally only the meat from the back of the fish is taken. Moreover, when scraping meat, only the white part of the fish is scraped, and the thin bones of the fish and the red meat near the skin of the fish are not taken. Because fish meat containing myoglobin will affect the color of fish balls.

Second, the treatment of fish.

1. Fish should not be washed.

Fish should not be rinsed in clean water. After rinsing, the fish will become stiff, not easy to cut, not conducive to draught, and it is difficult to stick when stirring.

2. Slice the fish.

The finer the fish particles are chopped, the better the combination with water and seasoning, the more comprehensive the water consumption of fish glue, and the more tender and smooth the cooked fish balls are.

You can use a meat grinder to mince it first and then chop it.

Third, add salt to the fish glue.

The so-called "strength", the kitchen union fully stirs the fish glue with salt, the viscosity is getting bigger and bigger, and more and more water is eaten, which is called strength.

Salt is an electrolyte, which can absorb water after adding salt. Under the action of external force, salt is fully combined with water and fish protein to form a viscous sol, which makes air enter the sol and makes fish balls soft and tender.

Fourth, fish balls should be added with starch.

When the fish glue is stirred, in addition to salt, water, egg white, seasoning powder and other seasonings, a proper amount of starch (potato powder or raw powder) needs to be added. Because starch plays an emulsifying role among surimi, water, salt and taste, it becomes a colloid with a certain viscosity after gelatinization, thus increasing the viscosity of fish glue.

Five, fish glue can add egg white.

When making fish balls, you can add an appropriate amount of egg white, because egg white has the characteristics of gel, swelling, whiteness, smoothness and color.

After mixing fish glue and egg white, it will be bonded with different raw materials, and the boiled fish balls will be smoother, tender and delicate, as white as snow, easy to float and elastic.

Six, when mixing, follow a direction.

Mixing is the most important step in cooking fish balls. The success or failure of fish balls lies in the mixing process.

When stirred in one direction, protein molecules in fish fiber tissue can gradually combine with each other and arrange in a certain direction, thus forming a relatively dense structure; If you continue to stir further along the direction, it will become tighter and stronger.

If both forward and backward stirring methods are used, the protein molecules that have been arranged in the forward direction will be dispersed with the reverse stirring, resulting in insufficient viscosity of fish glue.

Pay attention to three points when stirring:

1. When mixing salt, the speed should be from slow to fast, and the intensity should be from light to heavy, so that the minced fish will gradually become stronger. With the increase of salt content, the viscosity of fish glue also increases.

2. Stir the minced fish. At first, mix the water slowly, less, and then add it in stages and gradually increase it. The amount of water added should be flexibly controlled according to actual operation.

3. In the process of mixing minced fish, there is a sequence of adding water, seasoning and adding salt. First, add water, flour and essence to make slurry, and then add salt. According to this rule, it is the secret of the success of cooking fish balls.

Dongjiang fish balls

Dongjiang, the name of a river, is a tributary of the Pearl River. Its source starts from Xunwu River in the east, reaches Jiuqu River in the west, flows south below Dongguan Shilong, and leaves Humen for the sea. Because it is in eastern Guangdong, it is called Dongjiang. Dongjiang area, including Huizhou, Meixian, Xingning, Tai Po, Huiyang and other counties and cities, has the largest number of Hakkas, and Hakka dishes in this area are also called Dongjiang dishes.

The so-called Hakkas are the Han people who migrated from the Central Plains to the south in ancient times. According to Hakka Dialect, "Hakka people were originally from Shanxi, but were forced to move to Henan and Anhui during the Qin Dynasty." After the Jin Dynasty, a large number of people came to the mountainous areas of eastern Guangdong and were called "Hakkas". Their dietary customs still maintain the characteristics of the ancient Central Plains and are self-contained.

Ingredients: 5 kg roe, 2. 1 kg clear water, 500g crude oil, 50g seasoning powder and 75g salt.

Method:

(1) Wipe the bloodstains of roe gently with clean water, put them into a blender and stir them into a gel, then put them into a machine basin, add water one by one, stir them in one direction, then add salt and seasoning powder and stir them until they gel, then add raw oil one by one and stir them evenly, and then yogurt and stir them into a gel.

(2) Squeeze the fish paste into fish balls, put them into half a pot of water, and cook them over medium heat until they are slightly boiling. When all the fish balls float, they can be fished out, that is, Dongjiang fish balls.

Processing secrets of Dongjiang fish balls

Dongjiang fish balls are tasty and elastic. So you don't need to add raw flour and protein, just add a proper amount of water.

(2) When mixing, pay attention to the same direction, slow first and then fast, and avoid inconsistent and uneven speed. If a small amount is made by hand, remember: stir first, then stir.

(3) Dongjiang fish balls are light in weight because they do not contain raw flour and protein, so they float when they enter the water. Fish balls should be picked up immediately after they are cooked. If cooked for too long, the fish balls will age, become hollow and lose their original flavor.

Fish green: scrape the white part of the fish from the tenderloin, and don't take away the thin bones and red meat near the skin.

Chaozhou fish balls

Chaozhou fish balls are Chaozhou dishes, which are famous for their white color, smoothness, freshness, crispness and delicious taste, and won the praise of eaters.

Chaozhou cuisine, represented by Chaozhou. Chaozhou is located in the lower reaches of Hanjiang River, bordering Fujian, Guangdong and Jiangxi, and facing the sea in the east. Including Shantou, Chaoyang, Puning, Huilai, Jieyang, Raoping and other places, all areas that speak Chaozhou dialect are within this range.

In ancient times, before the Qin Dynasty, Chaozhou belonged to Fujian and later to Guangdong. Although it was influenced by Guangzhou cuisine, it always kept its true colors, so its language and eating customs were different from those of Guangzhou, and it became a school of its own.

Materials used; 5 kg of eel, 20 egg whites, 900g of clear water, 80g of salt and 50g of seasoning powder.

Method:

(1) Scrape the eel meat with a knife (don't let the red flesh near the skin penetrate), then put it in a clear water basin and gently wash away the blood by hand.

(2) mince the fish with a blender, then mash it with a wooden stick, put it in a large pot, add 30 g of salt and seasoning powder and mix well; In addition, 50 g of young salt was added to clean water to make brine.

(3) adding salt water for 4-5 times, stirring them one by one until they are gelatinous, then adding egg whites one by one, and uniformly stirring them into a whole. Finally, stir until it is thick and will float in the water. This is fish glue.

(4) Squeeze the fish paste into fish balls by hand, put them on bamboo boards (about 12.5 g each), steam them in a steamer for about 5-6 minutes, and take them out.

Cooking experience of Chaozhou fish balls

(1) If no mechanism is used, manual stirring must follow the same direction, first slowly and then quickly, to avoid inconsistent inversion and uneven speed; Stir first, then stir until it is thick.

② Chaozhou fish balls are steamed, refreshing, tender and smooth, keeping the original flavor of the fish balls; You can also boil the fish balls in boiling water and float them, but the effect is not so good and it is not cold enough.

The soup base of fish balls can be matched with soup, winter vegetables, chopped green onion, chicken essence, seasoning powder, salt, pepper and sesame oil. Or use local fish (slightly roasted) and pig bones to make soup, put shredded lettuce in a big soup nest, and season with the cooked fish ball soup.

Tips for making all kinds of meatballs (2)

Fuzhou fish balls (Baoxin fish balls)

"Fuzhou Fish Ball" is a famous snack in Fujian, which has a folk flavor and has been popular in Singapore, Taiwan Province Province and Hongkong. It is white and tender, elastic, delicious, slightly sweet and smooth, floating in the soup, especially like the stars in the sky, also known as the "seven-star fish ball."

Ingredients: 5 kg of clean eel meat, 5 kg of clean cuttlefish 1.5 kg, 4 kg of starch 1.4 kg, 3 kg of clear water, 50 g of salt 125 g, seasoning powder and appropriate amount of meat stuffing. Meat stuffing: 3 kg of lean pork, pork belly 150 g (peeled) chopped together and ground into minced meat; Add150g of light soy sauce, 450g of light soy sauce, 50g of white sugar, 25g of chicken essence,15g of seasoning powder and100g of clear water, and stir evenly to make stuffing; Then knead the minced meat into granules, put them on a plate and put them in the refrigerator (upper layer) for 2 hours.

Method:

(1) Cut the eel open, remove the bones, clean it, scrape it out with a knife, and then stir it twice with a meat grinder to make minced fish; Clear water with salt is soaked into salt water.

(2) Pour the minced fish into a large basin, stir until gelatinized, then add starch and seasoning powder and stir; Then, salt water is added for 2-3 times in turn, and stirred into thick fish paste.

If you make a small amount, you can stir it by hand first, then mix it with glue, add salt water and starch at the same time, and stir it hard to make fish slurry.

③ Squeeze the fish paste between thumb and forefinger with your left hand, and then put the stuffing into the fish paste with your right hand. Squeeze the stuffing into the fish balls with your left thumb and forefinger, then dip the spoon in water with your right hand, catch the fish balls squeezed out by your left hand and put them into the pot of water.

(4) After the fish balls are wrapped, put them in a clear water pot, cook them with medium and low fire until they all float, pick them up and put them in a bamboo raft to cool for later use.

Three notes on the processing of Fuzhou fish balls

1. Fish should be sea eel, grouper, perch, tsing yi, shark, cuttlefish (decapitated), hairtail and other fresh fish, because their meat is tender and firm.

2. minced fish, can you try tarting if you are strong enough? You can pinch a little fish paste and put it in water.

3. Starch, sweet potato flour is the first choice, followed by millet flour, potato flour and soybean flour (raw flour).

Shad pill

"shad pill", also known as Yuqing pill, is commonly known as shad pill; Tender, crisp and refreshing, delicious and full of local flavor.

Shad, which is produced in the Pearl River Delta, is a kind of fish that lives in rivers, lakes and swamps. Because shad culture is relatively easy, it is produced in fish ponds such as Yuen Long and Pingshan in New Territories.

The meat of shad is tender, sweet and smooth, which is suitable for making fish balls, fish floss and preparing other dishes. Most of the shad supplied in the Hong Kong market come from fish ponds in the New Territories of Hong Kong, and most of the frozen ones come from the Pearl River Delta.

Ingredients: skinless shad meat about 1.3 kg, salt 10 g, seasoning powder 7.5 g, egg white 1, pepper 5 g, clear water 150 g, raw flour 25 g and raw oil 25 g.

Method:

(1) put the shad on the chopping block, put your hand on the fish tail, and scrape the fish green meat with a knife until you see a red fish (about 500 g); Of fish's green flesh); Mix raw flour, water and oil evenly.

(2) Wash the fish gently with clear water to remove blood stains, dry it, then put it in a blender or chop it with a knife, put it in a basin, add water, corn flour, seasoning powder and pepper to stir it into a gel, then add salt to stir it, then stir the oil clockwise to a gel, finally add egg white to stir it evenly, and put it in a refrigerator for 3 hours.

(3) Put a layer of oil on the steaming plate, squeeze the shad glue into fish balls as big as soup balls by hand, steam them on the steaming plate, or put them in water and cook them over medium heat until cooked.

If Nostoc flagelliforme, shrimp skin and peel are added and stirred evenly, the shad balls made of Nostoc flagelliforme are called Nostoc flagelliforme fish balls.

Attachment: Shade glue method

Ingredients: 500g of clean shad gum, 6g of salt, 5g of seasoning powder, 5g of raw flour15g, 5g of pepper1.5g, 0//4g of dried tangerine peel/kloc-4, 0g of clear water100g, 25g of crude oil and a little sesame oil.

Method:

Add water, corn starch, seasoning powder, pepper and dried tangerine peel into shad gum and stir well. After the paste swells, add the salt, stir the paste, and finally add the oil and sesame oil, stir evenly, and then stir the paste according to the gesture.

After adding water, flour and oil, the fish glue after stirring and tarting will be a little loose, so it should be stirred evenly before tarting into glue. The purpose of refueling is to promote the smoothness of fish balls.

cuttlefish

"Moyu Pill" was originally a Chaozhou snack with exquisite production and unique flavor. It can be said that it is cool, smooth and crisp, and it is a treasure in seafood. It is well received by diners and has spread all over Guangdong, Hongkong, Taiwan Province and Singapore.

Ingredients: washed cuttlefish 1.5 kg, horseshoe meat 400 g, fat meat 500 g, raw flour 150 g, young salt 22.5 g, salt 15 g, seasoning powder 15 g and clear water 250 g.

Method:

① Cut the abdomen of fresh cuttlefish with a knife, remove the flower membrane on the back, soak it in salt water (500 g of water and 5 g of salt) for about 30 minutes, take it out, cut it into thick strips, dry it, and put it in a blender to stir it into velvet; Cut horseshoe meat and fat meat into fine particles.

(2) Mashing cuttlefish minced meat, adding water, seasoning powder and corn starch, stirring in the same direction until gelatinization, adding young salt, stirring again, and finally adding horseshoe meat and fat tarts, stirring until gelatinization again.

(3) Then knead it into dough, squeeze it into dough, and steam it in an oil pan or cook it in a clear water pan until it floats.

The secret of processing cuttlefish balls

1. Stir in the same direction in one go, and the cuttlefish glue should be vigorously tarted by hand until it is thick, which is the secret of success; The less water, the better. Controlling the amount of water is very important for the preservation of cuttlefish balls.

2. Adding fat particles, because it contains a certain amount of fiber tension, mixing and stirring with squid paste can increase the viscosity of fish paste *; The heated cuttlefish balls are whiter in color and easy to float when cooked.

3. cuttlefish balls, without horseshoe meat; Adding horseshoe meat is easy to cook (because there is invisible space), which will increase the brittleness of cuttlefish balls.

In order to save time, cuttlefish can be mashed in the meat grinder before chopping.

5. Fish balls are made in the same way as cuttlefish balls.

Skills of making all kinds of meatballs (3)

(2) Tips for cooking pigs, chickens and beef balls

Method for making pork balls

Ingredients: 5 kg lean pork, 5 kg skinless pork 1.5 kg, fish glue 1 kg, 90 g salt, 50 g seasoning powder, 250 g raw powder and 750 g clear water.

Methods: ① Chop the lean meat and pork belly into glue, add 500 g of water, stir the raw flour to gel, then add 250 g of fish glue, salt, seasoning powder and water, stir well, then tart and stir until gel.

(2) Then squeeze a meatball by hand (about 12.5 g each), put it in an oil-sweeping steamer, steam it on medium heat, or put it in a clear water pot until it floats.

Method for making chicken balls

Ingredients: fresh chicken breast 1.5 kg, peeled belly 600 g, fish glue 500 g, young salt 25 g, chicken essence 15 g, seasoning powder 10 g, raw powder 100 g, and clear water 250 g.

Method: Chop chicken and beef brisket into glue, add fish glue, corn flour and clear water, stir until it becomes glue, then add salt, chicken essence and seasoning powder, stir evenly, put it into a tart, stir until it becomes glue, then squeeze into balls and steam or cook.

Four points for attention in making pork balls and chicken balls;

1. A large number of meat grinders and stirring pots can be used for manufacturing, and a small number of manufacturing procedures: chopping-stirring-starting until gelatinization.

2. When making pork balls and chicken balls, add half fat and half thin pork belly; Adding proper lard to meatballs will make the body smooth and tender, and the taste will be smooth.

3. Add fish glue, because the muscle fibers of lean pork and chicken breast are thick and old, and the fish fibers are thin and tender; The combination of the two will increase the polymerization degree of meatballs, which will be more solidified and delicious after cooking.

4. First, add water and corn starch and stir until it is gelatinous, then add salt water tart and stir until it is gelatinous. Because the raw materials are stirred by salt, the viscosity will increase greatly; If you add salt and stir first, then add water and raw flour and stir, it is difficult to coagulate.

Gongwan of Taiwan Province Province

"Taiwan Province Gongwan" is a special pork ball in Hsinchu, Taiwan Province Province.

It is said that the creator of Miyamaru is Che Ruan Ruan, and Miyamaru was originally named meatball. Why did you change your name?

When Emperor Jiaqing of Qing Dynasty visited Taiwan Province Province, he tasted it in Hsinchu and even praised it as delicious. After the king returned to Beijing, he still wanted to eat it, so this meatball became a tribute of Taiwan Province Province, and it was called Gongwan from then on.

The secret of making tribute pills

Taiwan Province Gongwan is made by chopping fresh pork until it is rotten to strengthen solidification, and then cooking it with soy sauce, monosodium glutamate and fragrant shavings. Its meat is delicious, crisp and delicious, and its flavor is unique.

Ingredients: 5kg lean pork, 50g fat pork 1 kg, 300g chopped mushrooms, 50g soy sauce, 50g salt150g sugar100g monosodium glutamate, 50g chicken powder, 50g pepper10g sweet potato powder.

Methods: ① Rub lean meat and fat meat into the shape of fine grains of rice, put them into a large basin, add baking soda powder, soy sauce, salt, sugar, monosodium glutamate and chicken powder, and stir until gelatinous.

(2) Mix the dried potato powder with clear water, pour it into a basin, stir it evenly, add wet mushroom slices, acidify until gelatinized, put it into a porcelain basin or a plastic basin, cover it or seal it tightly with fresh-keeping paper, and put it in a refrigerator at 3℃ ~ 1℃ for 8 ~ 12 hours.

③ Then squeeze into balls (about 1.5g each), put them in an oiled steamer, arrange them neatly, heat them with strong fire, and steam them for about 10 minute until cooked.

meatball

Ingredients: 5 kg lean meat, 1 kg fish glue, 40 g salt, 25 g monosodium glutamate, 25 g chicken powder, 0/0 egg, 25 g sugar, 900 g clear water and 500 g dry powder.

Methods: ① Chop the lean meat into granules, put it in a pot, add the salt, sugar, monosodium glutamate and chicken powder, stir until it is gelatinous, and then add the fish glue to mix and stir into a whole.

(2) Add egg liquid, clear water and dried raw flour, stir well, then tart until gelatinous, then squeeze into balls (about 15 g each), and steam in an oily steamer.

Method for making beef balls

Beef balls are a traditional snack in Dongjiang, which was later regarded as a dish. Because of its unique production method, meticulous operation, crisp enough, cool enough and elastic *, it has spread all over Guangdong, Hongkong, Taiwan Province Province and Macau, and is very popular.

Ingredients: 5 kg of fresh beef leg, 500 g of sweet potato powder, 75 g of salt, 25 g of pepper, 75 g of seasoning powder, 25 g of sugar, 50 g of clean water 1 kg, edible alkaline water and 0/00 g of peanut oil/kloc-0.

Methods: ① All beef was deboned, cut into thick strips, washed and drained, put on the chopping board and beat the beef with a hard mallet, stirring while beating until it was slightly rubbery; Open the sweet potato powder in clear water for later use.

(2) Chop it with a knife for a while, then put it in a large pot, add salt, seasoning powder, sugar and pepper and mix well, then add potato powder and peanut oil in batches and stir until it is gelatinous, such as paste.

(3) Take the beef sauce in your hand (like making fish balls), squeeze it into balls, scoop it out with a spoon, put it in a hot pot, soak it with slow fire, and push it with a shovel from time to time until all the balls float on the water.

Delicious beef balls

Ingredients: boneless beef and ham 5 kg, raw flour 900 g, salt 125 g, sugar 50 g, seasoning powder 40 g, dried tangerine peel 10 g, seasoning powder 50 g, pepper 30 g, clear water10.5 kg, peanut oil 100 g.

Method: ① Cut beef into thick strips, wash and drain the blood, put it in a meat grinder and grind it twice, add salt, sugar, seasoning powder, dried tangerine peel and pepper, mix well, and then tart it until it is gelatinous.

(2) Mix clean water, raw flour, edible flour and oil evenly, add them into beef glue one by one, then adjust the glue with acid, put it into a basin, seal it with fresh-keeping paper, and put it in a refrigerator at 0℃ ~ 1℃ for one night (at least 6 hours).

Refrigerate, let the cold air absorb the moisture inside the beef and make it cool.

③ Squeeze the beef paste from the middle of thumb and forefinger with your left hand, and steam the meatballs in a steamer with a spoon with your right hand. (To be continued)

Tips for making all kinds of meatballs (4)

Cooking skills of shrimp glue and shrimp balls

The secret of shrimp glue processing

Shrimp glue, commonly known as "Baihua", has a wide range of uses and strong adaptability. You can cook famous dishes, make them beautiful, make stuffing and shape them. Hong Kong chefs call it "wild stuffing", which is a "beautiful star" in Hong Kong cuisine.

Preparation of Shrimp Gum (1) (Practice of restaurants and restaurants)

Materials:

2.5kg of fresh shrimp (with shell), 250g of fat, 5 egg whites, raw flour100g, salt 25g, pepper15g, seasoning powder 25g, sesame oil 50g and salt100g.

Method:

(1) Cut the fat into fine particles, put it in the refrigerator for about 3 hours, and let it freeze hard for use.

(2) Remove the intestines from the fresh shrimps, wash them with clear water, then put the shrimps in a large basin and rub them slowly and continuously (without force) for 5-6 minutes, and then wash them.

③ Scrub the shrimp meat with salt for 2-3 times, then rinse it with clear water for 2-3 times, then use a clean towel to absorb moisture, and put it into a pulverizer to be crushed with a medium grid.

When entering the pulverizer, you must use the medium grid and crush it once; Remember not to use small squares or thin squares, and don't chop shrimp meat, otherwise it will be moldy.

(4) Put the chopped shrimps into a large clean basin, add salt, corn starch, pepper and seasoning powder (or a little water), then beat vigorously and stir for about 10 minute, then add egg white and stir until it is gelatinous.

⑤ Then add the fat particles and mix well, and put them in the refrigerator for 3 hours. (Don't put it in the refrigerator)

Preparation of Shrimp Gum (2) (Practice of restaurants and restaurants)

Materials:

2.5kg fresh shrimp (with shell), 250g fat, 5 egg whites, raw flour150g, 25g young salt, 50g ginger juice, 25g monosodium glutamate, 50g raw oil, 7.5g edible flour and 50g salt.

Method:

(1) Cut the fat into fine particles and put it in the refrigerator for later use; Remove intestines from fresh shrimps, wash them, put them in a large basin, add clean water to make noodles, add edible powder and soak them evenly 1 hour.

(2) Then, the shrimp meat is washed with salt for three times, washed with water for three times, dried with a clean towel, and put into a pulverizer to be pulverized with a medium grid.

③ Put the shrimp meat into a large bowl, add the egg white and mix well, then add the seasoning and continue to stir. Finally, add the fat and soy sauce and mix well, and put it in the refrigerator for later use.

Method for making shrimp balls

Ingredients: fresh shrimp 1.5 kg, young salt 16.5 g, raw flour 5 g, fat pork 150 g, 2 egg whites and a little seasoning powder.

Method:

① Knead the shrimps with salt (50 g), wash them and dry them with a white towel; Cut the fat into fine particles and put it in the refrigerator for later use.

(2) Chop the shrimps with a knife, beat them with the back of the knife until they are gelatinous, put them into a large basin, add the young salt while stirring and mix well, then add the egg white and flavor tart and mix well until they are gelatinous, and finally add the fat particles and mix well to get the shrimp glue.

③ Take out the oil pan. When the oil is 50% to 60% hot, turn off the fire, squeeze the shrimp paste into balls and put them into the pan. After all, fry the shrimp balls in medium heat until they float, and turn them slightly to make them completely golden.

You can also put the squeezed shrimp balls in an oiled plate and steam them in a steamer.

Delicious shrimp balls

"Delicious shrimp balls" are made by adding edible powder (also called baking soda) into shrimp glue to inhibit the moisture of shrimp meat, increase the coagulation, and make the texture of shrimp balls smooth and tender, which is very refreshing.

Ingredients: fresh shrimp1.5kg, young salt16.5g, raw powder15g, seasoning powder15g, fish glue 300g, edible powder 7.5g, raw oil 25g, pepper 5g and a little water.

Method:

(1) Wash shrimp, dry it, chop it up, then add fish glue, corn flour, seasoning powder and water and stir, then add salt, seasoning powder and pepper to stir, and finally add oil and stir until it becomes sticky.

(2) Squeeze the shrimp glue into a ball by hand, steam it in an oil pan, or fry or cook it in a pan until it is slightly hard and floats.

Snake pill method

Ingredients: 500 g clean snake meat, 500 g shrimp glue, 8 g salt, 5 g raw flour 15 g seasoning powder, 5 g pepper, egg white 1 and a little ginger juice.

Method: Chop snake meat, add shrimp glue, salt, corn flour, seasoning powder, pepper, ginger juice and egg white, mix well, then stir the tart until it is gelatinous, then squeeze it into balls and fry it in 60% hot oil until golden brown.

Summary of cooking skills of shrimp paste;

In the process of making shrimp glue, first, use fresh shrimp; Second, the remaining water in shrimp must be sucked dry; The strength and direction of the three tarts should be correct to make the shrimp sauce crisp.

① Soak the shrimps with flour or scrub them with salt to absorb part of the water in the shrimps and make them firm and elastic.

2 "peeling" is an important step in making shrimp sauce. Although cooking food is highly mechanized, when making shrimp glue, it is mostly replaced by a pulverizer when chopping and chopping; Besides, you can never use a machine to tart kung fu. Because you can control the strength by hand, not by mechanical stirring.

(3) When stirring the egg tart, stir it in one direction, and do not smear it at the same time, sometimes to the left and sometimes to the right. Give priority to egg tarts, supplemented by stirring, otherwise the shrimp paste will not slip.

(4) In restaurants and restaurants, fat meat or horseshoe meat is added to make the shrimp glue smoother and reduce the cost. The ratio of some shrimp to fat meat is10: 3, but diners can't eat more fat meat. Most high-end restaurants in Hong Kong don't add fat.

⑤ After the shrimp glue is made, put it in the refrigerator (but don't put it in the ice cube) to let the cold air absorb the residual moisture in the shrimp meat; Shrimp glue will be used after freezing, and the dishes will be smoother.

Dishes cooked with shrimp paste:

Steamed scallop, Jiangnan Baihua chicken, flower snail, green Baihua mushroom, flower cucumber, flower quail egg, flower crab claw, flower duck tongue, flower fish belly, flower cold melon, flower fried duck feet, flower abalone mushroom, Hua Shuang fresh, flower lettuce stem, flower steamed shrimp ball, flower slippery chicken.

Grilled vegetables with shrimp balls, grilled broccoli with shrimp balls, shrimp balls with fresh mushrooms, shrimp balls with crab meat, fresh bamboo shoots with shrimp glue, shrimp rolls with mandarin ducks, shrimp balls with fresh grass, and shrimp balls with curry.

Crab-yellow white flower nest roast duck, crispy fried shrimp balls, crispy fried shrimp balls, oil-soaked shrimp balls, crispy shrimp balls, Gillette shrimp balls, crab-yellow shrimp balls, cuttlefish rolls, crispy fried taro shrimp, fresh shrimp toast, soup shrimp balls, lettuce shrimp balls, soup shrimp balls, soup shrimp balls.

Steamed fresh shrimp, shrimp dumplings, Baihua dumplings, Baihua crab meat box, Baihua mushroom box, shrimp moon cake, crystal shrimp cake.