Glutinous Mandarin Fish Balls
by Large frying spoon
Favorite
Difficulty
Easy
Time
20m
Serving
2
Today, I will introduce a private dish made during the Spring Festival to everyone. This dish is an alternative to fish. It is called "Zao Liu Mandarin Fish Ball", which symbolizes family harmony and reunion.
"Zao Liu mandarin fish balls" is similar to the Lu Cai's Zuo fish slices, except that the fish fillets are changed to fish balls. The taste is smoother and more delicious.
The production of lousy dishes varies greatly from north to south. In the south, glutinous rice grains are usually used for production, while the glutinous rice grains in the north are usually processed with rice wine grains to prepare their dishes. The method is; steamed with a pound of rice wine lees for 15 minutes to dry, then add a pound of Shaoxing rice wine and mix well, mix well, pour the slurry into a fine gauze pocket, tie up the bag with a rope and then hang it up. It is best to use a glass or ceramic container to hold it in a container. It is slowly filtered through gauze to make the wine and lees drip into the container. It usually takes several hours. The low liquid is the glutinous juice, which can be used to cook various dishes, such as glutinous fish slices, glutinous chicken slices, etc., which are all well-known representative dishes of Shandong cuisine.
When making gauze pockets, fine-grained gauze needs to be double-layered, while coarse-grained 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 used by hand. To squeeze, the only way to filter out the bad juice will be rich in flavor and the juice will be clear.
The method of making today’s "Zao Liu Mandarin Fish Ball" made during the Spring Festival is as follows;"
"Zao Liu mandarin fish balls" is similar to the Lu Cai's Zuo fish slices, except that the fish fillets are changed to fish balls. The taste is smoother and more delicious.
The production of lousy dishes varies greatly from north to south. In the south, glutinous rice grains are usually used for production, while the glutinous rice grains in the north are usually processed with rice wine grains to prepare their dishes. The method is; steamed with a pound of rice wine lees for 15 minutes to dry, then add a pound of Shaoxing rice wine and mix well, mix well, pour the slurry into a fine gauze pocket, tie up the bag with a rope and then hang it up. It is best to use a glass or ceramic container to hold it in a container. It is slowly filtered through gauze to make the wine and lees drip into the container. It usually takes several hours. The low liquid is the glutinous juice, which can be used to cook various dishes, such as glutinous fish slices, glutinous chicken slices, etc., which are all well-known representative dishes of Shandong cuisine.
When making gauze pockets, fine-grained gauze needs to be double-layered, while coarse-grained 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 used by hand. To squeeze, the only way to filter out the bad juice will be rich in flavor and the juice will be clear.
The method of making today’s "Zao Liu Mandarin Fish Ball" made during the Spring Festival is as follows;"
