Today, I would like to introduce to you a private kitchen made during the Spring Festival. This dish is an alternative to fish. It is called "Saoliu Mandarin Fish Meatballs", which symbolizes family harmony, unity, prosperity and auspicious celebration.
The method of "Saoli Mandarin Fish Meal" is similar to the method of Saoli Fish Fillet in Shandong cuisine, except that the fillets are changed into fish balls to make them smoother, tender and delicious.
There are great differences between the north and south in the production of Zaolui dishes. In the south, glutinous rice is usually made, while in the north, glutinous rice is generally made using yellow distillers 'grains and processed to obtain its juice to cook dishes. The method is: steam 1 catty of yellow distiller's grains for 15 minutes and air thoroughly, then add 1 catty of Shaoxing rice wine and mix well. After mixing well, pour the slurry into a fine gauze pocket, tie the mouth of the bag with a rope and then hang it up, and use a vessel below it to hold it, preferably a glass or ceramic vessel. Let it be slowly filtered through gauze to allow the wine and distiller's grains to drip into the container. It generally takes several hours to do it. The low liquid is rice juice, which can be used to prepare various dishes, such as rice slices, rice slices, etc., which are all famous representative dishes of Shandong cuisine.
When making gauze pockets, fine grain gauze needs two layers, while coarse grain gauze needs four to five layers. It must not be allowed to drip quickly. The slower the dripping speed, the better, and it cannot be squeezed by hand. Only in this way will the filtered dregs taste strong and the juice clear.
Today, the method of making the "Saoliu Mandarin Fish Meal" made during the Spring Festival is as follows;
Sizzled mandarin fish meatballs
By LiaKlocko
Recipe Recommendations
- salty and sweet
- sneak
- ten minutes
- simple
Steps for Sizzled mandarin fish meatballs
1
Cut off the fish head and tail for later use.
2
Then peel the skin and clean the meat.
3
Slice the pig fat.
4
Chop the net fish meat and place it in the cooking machine with the fat slices.
5
Add shredded green onions and shredded ginger into it.
6
Sprinkle with a little MSG and salt.
7
Sprinkle in a little pepper.
8
Add 20% rice wine and clear water and whisk.
9
Whisk until paste, remove and set aside.
10
Pour cold water or warm water into the pan, add green onions and ginger, and squeeze the fish balls into the water.
11
Then bring to a boil over medium heat, remove the fish balls after the water boils.
12
Put the fish balls into a hot water basin for later use. Blanch the head and tail of the fish and set on a plate for later use.
13
Leave a proper amount of fish ball soup in the pan, then pour in the rice wine sauce and bring to a boil.
14
After boiling the soup, sprinkle with appropriate amount of white sugar and stir well.
15
Sprinkle with appropriate amount of salt, pepper and monosodium glutamate into the soup and stir well.
16
Season the soup and add the ingredients.
17
Then use water-starch to thin and thicken.
18
Finally, pour in the fish balls and stir well.
19
Gelinate the sauce and pour in the onion oil to serve.
20
Put the cooked fish balls into a plate, arrange the hot heads and tails, and finally pour with sauce and serve.Sizzled mandarin fish meatballs Make Tips
Characteristics of this dish: the fish balls are white and moist, the sauce is rich, the fish balls are fragrant, soft and glutinous, and the taste is salty, fresh and slightly sweet. Warm tips: 1. Stir the fish paste as delicate as possible, so that it is best to fully integrate pork fat meat and onion and ginger seasoning. 2. In this way, there is no need to put egg white and starch in it. What you eat is the original flavor. It is important to require the heat, otherwise it will not taste good if it is overcooked. 3. Never use boiling water when boiling the fish balls. Be sure to use warm water or cold water. It is best that the fish balls can immediately float on the water after being put into a cold water pot, so that the boiled fish balls will be smooth, tender and have a very good taste. Squeeze the fish balls and boil them over medium heat. Remove them immediately after the water boils. Then feed them in a hot water basin to maintain the temperature and taste of the fish balls after cooking. 4. When cooking fish balls, you should first thicken the fish balls and then add the fish balls. The sauce should be slightly wider, so that it can be called slippery. If the sauce is less, it cannot be called slippery dishes. The consistency of the sauce should be controlled well, neither too thin nor too thick, just enough to hang on the fish balls. 5. The best taste for the sauce is salty, fresh and slightly sweet. This private banquet dish "Saoliu Mandarin Fish Meatballs" is ready for friends 'reference!