How to make Wenzhou fish ball soup
Wenzhou fish ball soup is a traditional snack in Wenzhou, Zhejiang Province. It is famous for its tender and chewy texture and light and delicious soup base. In the past 10 days, the discussion about Wenzhou fish ball soup has continued to be hot all over the Internet, especially the home cooking method and ingredient selection skills have become hot topics. This article will give you a detailed introduction to the preparation method of Wenzhou fish ball soup, and attach relevant data for reference.
1. Preparation of ingredients for Wenzhou fish ball soup
Making Wenzhou fish ball soup requires the following main ingredients:
| Ingredients | Dosage | Remarks |
|---|---|---|
| fresh fish | 500g | Mackerel or anchovy are recommended |
| sweet potato starch | 100g | Tapioca starch can also be substituted |
| Egg white | 1 | Increase the elasticity of fish balls |
| ginger | 20 grams | Remove fishy smell and improve freshness |
| chopped green onion | Appropriate amount | for decoration |
| clear water | 1500ml | For soup |
2. Detailed explanation of production steps
1.Fish processing: Remove bones and skin from fresh fish, cut into small pieces and beat repeatedly with the back of a knife until the fish becomes gelatinous.
2.Season and stir: Add salt, cooking wine, minced ginger and egg white to the fish paste, stir clockwise until stiff.
3.Add starch: Add sweet potato starch in batches and continue stirring until completely combined to form a elastic fish paste.
4.Shaped fish balls: Take an appropriate amount of fish paste in the palm of your hand, squeeze it into a ball shape with a tiger's mouth, and scrape it into slightly boiling water with a spoon to set it.
5.Cook soup base: In another pot of water, add ginger slices and bring to a boil. Add the shaped fish balls and cook.
6.Seasoning and plating: Add salt and pepper to the soup to taste, sprinkle with chopped green onion and serve.
3. Cooking skills and precautions
| Tips | Detailed description |
|---|---|
| Fish selection | Freshness is the key. Clear fish eyes and elastic flesh are better. |
| Beating techniques | Apply evenly and continue for 15-20 minutes until the fish becomes gluey. |
| water temperature control | When setting the shape, keep the water temperature slightly boiling (about 90°C) to avoid boiling and causing the fish balls to fall apart. |
| Starch ratio | The optimal ratio of fish to starch is 5:1, too much will affect the taste |
4. Nutrition information reference
| Nutritional information | Content per 100g |
|---|---|
| heat | 98 kcal |
| protein | 12.5 grams |
| fat | 3.2 grams |
| carbohydrates | 6.8 grams |
| sodium | 320 mg |
5. Frequently Asked Questions
1.Q: Why are my fish balls not elastic enough?
A: It may be that the fish meat is not beaten enough or the starch ratio is improper. It is recommended to increase the beating time and control the amount of starch.
2.Q: Can other fish be used instead?
A: Yes, but it is recommended to choose sea fish with firm meat and moderate fat content, such as sea bass, croaker, etc.
3.Q: How to preserve the prepared fish balls?
A: The cooked fish balls can be stored in the refrigerator for 2-3 days and frozen for 1 month. They need to be reheated after thawing.
Wenzhou fish ball soup is not only a delicious local snack, but also carries the memory of Wenzhou people’s food culture. With these tips, you can easily recreate this classic dish at home. According to recent Internet popularity data, the simple and easy-to-learn home-cooked version of Wenzhou fish ball soup is the most popular among netizens. I hope this article can help you successfully make authentic Wenzhou flavor.
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