The older generation of Hubei people follow this tradition. During the New Year, there are two dishes that must be cooked, one is meatballs and the other is fish balls. In Hubei, meatballs are called "Yuanzi" or "Yuanzi", while fish balls are called "Yuyuan" or "Yushen".
I remember when I was a child, every night on New Year's Eve, the children at home would be watching TV or setting off firecrackers, while the women at home would be chopping meat or fish. After the chopping was over, it was the turn of the men at home to come on stage, rolling up their sleeves and waving their arms to beat hard. At that time, there were no modern tools such as mixers, and making fish balls or meatballs was all up to manpower. At that time, on New Year's Eve, dozens of people would eat the reunion meal together. Grandma always had to make a lot of meatballs and fish balls, and the reunion meal was finished. Ask each family to bring some back, so the workload of chopping and beating meat can be seen as average! In my impression, when making fish balls and meatballs on the night of New Year's Eve, I used a large basin for bathing to fill filling. In the twelfth lunar month of the cold winter, my father went into battle with bare arms. Although he was sweating, his face was full of joy. Because it was the New Year and reunion. After a year of hard work and frugality, everyone sat together with Meimei and had a sumptuous New Year meal, which was the best reward for themselves and their families.
I wonder if this New Year's Eve dinner mixed with sweat, noise and laughter still exists in your memory?
Mushroom and tomato fish ball soup
Recipe Recommendations
- grass carp a
- protein of 3
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- ginger appropriate amount
- shallots appropriate amount
- cooking wine appropriate amount
- qingshui appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Mushroom and tomato fish ball soup
1
Wash and cut the grass carp, take the fish meat and fish head (fish helmets and fish bones are not used in the dish, but can be cured and smoked fish), and cut the fish meat into small pieces for later use.
2
Separate the egg white from the egg yolk.
3
Take the shallots white, and cut the ginger into small pieces.
4
Put the fish meat, egg white, ginger, and onion white into the cooking machine.
5
Cover the lid and turn it upside down, press and stir. If the fish on top is not evenly stirred, take it out in the middle, shake it a few times before stirring to ensure that each piece of fish can be crushed.
6
Whisk into a uniform fish paste. If the fish is large, stir in three to four times.
7
Pour the stirred fish into a large bowl and set aside.
8
Add raw flour, melt lard, appropriate amount of salt, chicken essence, white pepper powder, water and cooking wine.
9
Use an electric eggbeater to stir hard (please ignore the head used to beat the dough in my photo. It turns out that you can beat the fish with the head used to beat the dough vigorously, but I forgot to take the photo of changing the head later).
10
Pour appropriate amount of oil into a frying pan, heat it over high heat until 80% heat, change to medium heat, add the fish head on both sides and fry it slightly. Don't fry it for a long time, just fry it until the skin is just peeled.
11
Place the fish head in a large soup pot, add the ginger slices, add more than half of the pot of clear water, and bring to a boil over high heat.
12
During the boiling process, wash the tomatoes and mushrooms, cut the tomatoes into slices, and tear the mushrooms into small strips.
13
After boiling, add tomatoes and mushrooms.
14
Squeeze the beaten fish paste out of the meatballs with the tiger's mouth, and add them into the soup.
15
After boiling again, turn to low heat, add appropriate amount of salt, cover and simmer for 20-25 minutes, add chicken essence and pepper powder to season when starting from the pan.Mushroom and tomato fish ball soup Make Tips
The secrets of the delicious, dense and mellow fish ball soup: 1. Add the fish head and cook it together to produce a pot of thick soup as color of milk;2. The fish head must be fried first, so that the cooked soup will not be fishy, have less floating powder, and the color of the soup will be milky white;3. The salt cannot be added too early. If the salt is added too early, the fish will get old and the soup will not taste sweet;4. Add appropriate amount of lard to the fish, and the taste of the fish balls will be more tender. Generally, the ratio of lard to fish is 1:5;5. The ratio of cornflour to fish is 1:10; 6. The water content (egg white, cooking wine, water, etc.) added to the fish meat should not exceed 1/5 of the total amount of the fish meat;7. When beating the fish paste, use the low speed of an electric egg beater (of course, a chef's machine is better). When you feel that you can't beat it, you can add a small amount of water before beating it, so don't add all the water in the fish at once;8. To what extent can the fish paste be beaten? It's very simple. It feels very difficult to beat eggs. When you can't beat it, prepare a basin of cold water, squeeze a meatball, and try to put it into the water. If the meatballs float up, it will be ready. If they sink directly or disperse, then you have to continue to beat. The fish paste must be beaten vigorously to have a Q flavor. Therefore, this is a kung fu job. You can't rush it. Beat it slowly and have patience;9. Add tomatoes and mushrooms to the fish soup can remove the fishy smell and increase the freshness and enrich the taste of the fish soup; 10. If you are afraid of fishy smell in the fish soup, you can add a small amount of cooking wine or white vinegar when starting the pot. The fishy smell of the fish soup will be removed a lot.