What are fish balls, and are they edible

Fish balls are fish balls, and Hong Kong people are used to calling them fish balls, so we call them fish balls.

Freshwater and saltwater fish can be selected with materials, saltwater fish can be taken "Nage", eel, mackerel, etc., and freshwater fish can be used for silver carp, grass carp, etc.

Method: Take out the net meat of the fish, put it into a meat grinder and grind it into minced fish, put it in a wooden basin, add egg white, refined salt, monosodium glutamate, water and mix well, stir by hand for about 15 minutes until the fish glue sticks to your hands, then knead it into fish balls by hand, soak it in hot water, and then put it into the pot with water, and cook it.

Hehe, it should be the name of the Cantonese for fish balls.

It is a ball made by beating and kneading the flesh of fish.

Sold in strings on the streets of Guangzhou and Hong Kong.

It is also available at convenience stores.

Rice noodles or pho with fish balls are called "fish ball powder".

In fact, the most delicious and authentic fish balls are in the Chaoshan area of Guangdong.

It's like an egg, but without a hard shell, the nature is the same, and the taste is not bad

It can be found in the Tianya Library, you can copy it from the following **!

Let's make small meatballs made of fish.

A fish egg is a fish's egg. Very small.

Fish eggs are the egg cells of fish...

A fish egg is a fish's egg. It's delicious.

Water fish eggs generally refer to holding eggs, which have a very high nutritional value and turtle eggs.

The protein content is twice that of eggs, the calcium content is twice that of eggs, and riboflavin.

It is twice as large as an egg, so the water fish ball can be eaten.

Turtle eggs are smaller in size, larger than quail eggs.

It is also a little smaller, the diameter of the big one is only about 2 cm, and the eggs (head nest eggs) laid by the female turtle for the first time each year are relatively large, with an average weight of 6-7 grams, and as time goes by, the eggs laid will become smaller and smaller, from an average of more than 5 grams to an average of more than 4 grams. Because the eggshell is relatively thin, placed in the light, the sense of transparency is very strong, crystal clear, the egg white (egg white) belongs to the non-coagulated protein, will not coagulate after cooking, it is milky, the egg yolk will coagulate, and the egg yolk is larger than the yolk of other poultry eggs and bird eggs.

Fish balls are fish balls, which Hong Kong people are used to calling fish balls. Fish balls, also known as "fish wrapped meat", are chopped with eel, shark or freshwater fish, stirred evenly with sweet potato flour (starch), and then wrapped with pork lean meat or shrimp and other fillings made of ball-like food, rich in coastal flavor snacks one of the world. Fish balls are a characteristic traditional famous spot often cooked in Fuzhou, Wenzhou, southern Fujian, Guangdong, Taiwan, and Fuzhou, Jiangxi, and belong to Cantonese cuisine or Fujian cuisine.

Fish balls are fish balls, which Hong Kong people are used to calling fish balls. Fish balls, also known as "fish wrapped meat", are chopped with eel, shark or freshwater fish, add sweet potato flour (starch) and stir evenly, and then wrap the ball-shaped food made of pork lean meat or shrimp and other fillings. Fish balls are a characteristic traditional famous spot often cooked in Fuzhou, Wenzhou, southern Fujian, Guangdong, Taiwan, and Fuzhou, Jiangxi, and belong to Cantonese cuisine or Fujian cuisine.

Also known as "water pills", in ancient times it was called "fish balls". Because it is delicious, it is not greasy to eat more, it can be used as a snack ingredient, and can be used as a soup, and it is an indispensable seafood delicacy for coastal people. Fish balls are famous for their attention to the selection of ingredients and the production process.

Fresh yellow croaker, mackerel, eel, and shark are mostly used as the main ingredients. Chop the fish, add an appropriate amount of ginger juice, salt, monosodium glutamate, pound it into fish paste, add sweet potato flour, stir well, squeeze it into a trabecular mold limb ball, and cook it in boiling soup. Its color is like porcelain, elastic, crisp but not greasy, and it is a common dish for banquets.

Fish balls generally refer to fish balls. Fresh yellow croaker, mackerel, eel, and shark are mostly used as the main ingredients. Chop the fish, add an appropriate amount of ginger juice, salt, monosodium glutamate, pound into fish puree, add sweet potato powder, stir well, squeeze into a small round ball, and cook in boiling soup.

Its color is like porcelain, elastic, crisp but not greasy, and it is a common dish for banquets.

Fish balls are a characteristic traditional famous spot often cooked in Fuzhou, Wenzhou, southern Fujian, Guangdong, Taiwan, and Fuzhou, Jiangxi, and belong to the Cantonese cuisine of Naixing Song or Fujian cuisine. Also known as "water pills", in ancient times it was called "fish balls". Because it is delicious, it is not greasy to eat more, it can be used as a dim sum rental ingredient, and can be used as a soup, and it is an indispensable seafood delicacy for coastal people.

Fuzhou fish balls are made of eel, shark, mackerel or Danchang Zhengshui fish minced mushroom, stirred with sweet potato flour (starch), and then wrapped with pork lean meat or shrimp and other fillings made of ball-shaped food, which is one of the flavor snacks rich in local characteristics of Fuzhou. Fuzhou fish balls are stuffed meatballs with fish meat as the outer skin, the selection of materials is fine, the production is exquisite, the skin is thin and uniform, the color is white and bright, the food is smooth and crisp, and the soup is not greasy.

The main nutrients of fish eggs are vitamin A, magnesium, iron, calcium, and phosphorus. Here's how to make it:

Ingredients: 500 grams of fish, 40 grams of water, 3 egg whites, 50 grams of wet starch, seasoning: 4 grams of refined salt, 25 grams of green onion and ginger juice, grams of monosodium glutamate, 50 grams of cooked lard.

1.Take 500 grams of fish, chop it into fish paste, add 40 grams of water, 4 grams of refined salt, 25 grams of green onion and ginger juice, and stir well in one direction;

2.When stirred until sticky, try to squeeze a fish ball by hand, put it in cold water, if it can float, then add 3 egg whites whipped into foam, 50 grams of wet starch, 50 grams of monosodium glutamate, and 50 grams of cooked lard and stir well in one direction, that is, into fish ball material;

3.Squeeze the ingredients into 3 cm diameter fish balls by hand and put them in a pot of cold water, bring to a boil on the heat, keep them slightly open for 3 minutes, skim off the foam, and remove the fish balls with a colander.

The fish balls in the fish ball noodles refer to fish balls, which are habitually called fish balls in Hong Kong. Fish eggs refer to the ball-like food made of freshwater fish, eels and other fish chopped into puree, added starch and stirred evenly, and then wrapped with lean pork or shrimp and other ingredients.

Fish balls are also known as fish wrapped meat, referring to the jujube mess is chopped into fish paste with freshwater fish, eel, etc., add starch and stir evenly, and then bread the ball food made of lean pork or shrimp and other fillings, it is one of the stool stall flavor snacks in China's coastal areas, and is very famous in Fuzhou, Wenzhou, southern Fujian, Taiwan and other places.

Fish balls belong to Cantonese or Fujian cuisine, which has appeared as early as ancient times, when it was called "fish balls", fish balls are delicious, with the characteristics of fish and pork, and can not only be used as a dim sum ingredient, but also can be used to make soups, and often appear in some banquets.

What kind of delicacy is fish egg noodles?

Fish egg noodles generally refer to Hong Kong-style fish egg noodles, which is very popular in Hong Kong, China, the main ingredient of its production is fish eggs, Hong Kong-style egg west noodles and fine sausages, rape, etc., when making, the sausage is cut into the appearance of Japanese-style octopus intestines, the oil is boiled in the pot, the fish balls and sausages are fried after the oil is hot, and the fish eggs are fried when they are golden brown, and then the water is boiled in the pot, and the fish balls are boiled and cooked, and the rape is blanched and fished out, and the fish balls and sausages can be placed on the surface together.