Fish balls are a traditional Han nationality dish often cooked in Fuzhou, southern Fujian, Guangzhou, and Taiwan, and belong to Cantonese 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.

Walking on the streets of the Chaoshan area, it is essential to find four red characters, Dahao fish balls.

Fish balls are famous for their attention to the selection of ingredients and the production process. Fresh yellow croaker, mackerel, eel, and small ginseng shark are the main ingredients. Chop the fish, add an appropriate amount of ginger juice, salt, monosodium glutamate, pound it into fish paste, add potato flour, stir well, squeeze it into a small round 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.

Dahao fish balls are a delicious and delicious Han dish that belongs to the Cantonese cuisine. This dish is white and delicate, crisp and clear, it is a special product of Chaoshan, and it is also a time-honored snack of Chaoshan. Now, all over the urban and rural areas of Chaoshan, wherever marine fish are produced, there are fish balls.

Dahao, formerly Dahao District, Shantou City, merged with Hepu District, Shantou City in 20-03-03 to form Haojiang District, Shantou City. Speaking of the most prestigious fish balls in the Chaoshan area, it is worth mentioning Dahao fish balls. Dahao fish balls are cultured, first of all, the selection of materials, only Dahao people know what month the fish is the most delicious, the most suitable for fish balls, and according to different meat quality to match -- such as moray eel, Na Ge fish, take its flesh white, fresh and sweet; Mackerel, its flesh is sticky; For light soft-shelled turtle, the flesh is strong and coagulable, making the fish balls elastic. Therefore, the name Dahao is also known all over the world along with the small balls.

The exact origins of how it was made are unknown, but there are two types of folklore that can be referenced. Although there are different opinions. But there are also things that can be studied.

The first. During the Southern Song Dynasty, the Lin'an Imperial Garden, where "the West Lake singing and dancing will be rested", created a food called "fish belly". There is also a legend behind this: the emperor likes to eat fish very much, almost every meal is necessary, and once the fish bone is caught in the throat, the chef will be beheaded, for this reason, the imperial chefs are worried and panicked. One day. There was an old chef who thought that the emperor was like a tiger, and the emperor was so difficult to serve, and he was angry in his heart, so he started a fire on a few fish, he picked up a knife, and chopped the fish with his back to the fish, and suddenly saw the fish meat and fish bones separated, and he had an idea: "Yes", he scraped out the fish meat with a knife, put it on the anvil and beat it violently. Form a paste, mix with egg whites and seasonings. Roll the fish into balls, put them in water to steam, and then pick up the plate and serve it. When the emperor tasted it, the taste was abnormal, and there were no bone spurs, he was full of praise, rewarded the chef, and ordered this dish to be served every day in the future. The production method and form of "fish belly" are very similar to today's "Dahao fish balls", which was probably created by the Lin'an imperial chef in order to avoid the war and move south, and in Dahao, which is rich in marine fish.

Another theory is that during the Shunzhi period of the Qing Dynasty, Qiu Hui, a man from Dahao Majiao, rebelled against the Qing government's policy of "land reprimand", gathered people to revolt, conquered the city, and shocked the southeast coast. Qiu Hui was very filial to his mother, because his mother was blind, it was inconvenient to eat, and he liked to eat fish, so Qiu Hui ordered the cook to scrape the fresh maw fish meat, beat it into a sticky paste, make fish balls, and steam them for his mother to eat. Because the fish balls are delicious and extremely refreshing, Qiu Hui often uses them for banquets. After Zheng Jing inspected Dahao and tasted the fish balls, he was full of praise and praised it as "Tiannan Treasure". Later, Qiu Huibu was defeated and retreated to Taiwan, and its production method was also brought to Baodao, and today's "Taiwan Fish Ball" has been passed on. This is the cultural and historical background of the birth of "Dahao Fish Ball".

However, it was Liang Jinghe, a folk artist, who really made "Dahao Fish Ball" shine and become famous all over the world more than 100 years ago. …

Far earlier than Shantou City's opening of the port of Dahao, in the middle of the Qing Dynasty, it was unprecedented, the merchant ships on the Hao River were weaving, endless, and the economic network reached as far as Jiangsu and Zhejiang. At that time, the most prosperous commodity distribution center in Dahao, "Zhongantou", often held folk activities such as the Greeting Race. Fish balls are not only the daily food of scholars, businessmen, and the general public, but also an indispensable offering to the gods of the "race table". At this time, the gold-lettered signboard of "Dahao Fish Ball" came into being. There is a shrewd Dahao people in the traditional production technology of fish balls after continuous attempts and research, to create a set of high-quality fish ball production process, this unique production process, completed the "Dahao fish ball" quality leap, he is the Dahao fish ball of the century-old shop "Jinghe fish ball" cave is now known as "Jinghua fish ball" snow of the founding master Liang Jinghe.

The well-known crystalline fish balls are difficult to find even in Chaoshan people. Su Congshuang's ancestors were kind to Liang Jinghe, so they also stained some light, and the formula was improved and corrected, forming Su Ji Jinghe fish balls with other characteristics.

In the long-term practice, in the long-term practice, the Su family found that the process of "falling" the fish balls is very particular: the beating is not enough, the glue of the fish does not spit out, the fish balls made are loose and inelastic, and the fish balls become old, and the fish balls made do not have a crisp and tender texture. The strength of different fish should also be different, and even the same type of fish is different due to the different sea areas where they grow. In addition, there is a lot of knowledge about how to cook fish balls and how to put seasonings. After a long period of exploration, finally in the Tongzhi period of the Qing Dynasty, he launched an unprecedented new variety of fish balls.

This fish ball, round and clean, elastic, tender, crispy, fragrant and fresh, retains the original flavor of fish to the greatest extent, and the taste is excellent for a while. At that time, Zhang Guodong, a Chaoshan celebrity from Dahao, went to Liang Jinghe's snack shop almost every day to taste the newly baked big fish balls, and left a couplet for the shop, "taste the taste, taste it, clap it three times, smell the fragrance in ten steps and turn back". Su Ji Jinghe's reputation spread far and wide, and it became popular all over Chaoshan.

Fish balls have become an indispensable delicacy in banquets, and have also become the first choice of sacrifices in the Greeting Race. At that time, there was a poem that described it like this: "The ancient relics and old streets are wide and wide, and the ports are full of ports during the festival, carrying baskets and shoulders to pick up the road and block the road, and the bridges and stones wear concave and ask for fish balls."

Su Congshuang's uncle, Su Yesheng, was cooking this secret Su Ji Jinghe fish ball at this time.

At the moment of coming out of the pot, the fish balls have swelled to the width of three fingers, which is a few points larger than a table tennis ball, and the body of the ball is as smooth as snow, without a trace of impurities, as if it is a delicate ball carved from ivory.

Just by looking at the surface of the fish balls, you can smell the umami flavor and the dishes that contain the essence of the sea, and you can feel the crispiness of the fish balls just by looking at them. Even if you haven't tasted the crystal fish balls yet, you are already salivating and can't wait.

A delicate porcelain bowl with two fish balls is already full, add a spoonful of clear soup, a little chopped celery, and do not need too much decoration, a natural dish.

Unlike the large bone soup that is needed to boil the beef balls, the Dahao fish balls only need boiled water, emphasizing the umami of a fish ball.

Su Yesheng saw everyone's greedy appearance, and said enthusiastically: Come on, come on, try the fish balls specially referred to by our Su family, and you can't find a second home in the whole world, be careful of being greedy.

Under Su Yesheng's warm hospitality, everyone also picked up the dishes and chopsticks. Bai Xia, on the other hand, took a different path, but first raised the soup spoon.

Su Congshuang boasted: "Brother Bai is really well-informed, and he knows that this fish ball should be eaten from the soup first."

The crystal clear water, because after boiling the fish balls, it has a layer of delicious sweetness, and a little salt blends the taste of the fish itself, and the clear soup of the boiled fish balls is also unforgettable. Coupled with the little floating celery beads, it looks like finely carved jade. …

Everyone also learned from Bai Xia to take a sip first, and it was really delicious, as if they could taste the taste of the ocean. Just the boiled fish balls taste so sweet, not to mention the fish balls themselves.

The moment of the entrance, the spring, tender, crispy, fragrant, fresh, the five senses instantly detonated, making people unable to describe the wonderful experience. The elastic fish balls seem to penetrate the human tongue and reach the depths of the taste buds.

Even the sullen Shui Ying, after eating this bowl of fish ball soup, is also invigorated, and the charm of the food is really wonderful.

"This fish ball soup is light and not greasy, the fish ball is crisp and refreshing, full of umami, and the beef ball is different from the freshness, although the taste is not as strong, but the freshness is the theme of the fish ball, which makes people feel pleasant.

Su Yesheng heard that his dishes were praised hype, and he also smiled: "This is our Su Ji Jinghe's signature, called a bowl of fresh."

Yifan sighed: "A bowl of fresh? Sure enough, the whole bowl is indeed delicious, and this celery bead is even more wonderful, as if it is the primer of the soup, leading to a more refreshing taste. ”

Su Yesheng responded: "Yes, this celery bead is a treasure in the Chaoshan region, and it is simply the best partner for soup dishes."

Although there are only two fish balls, it gives people infinite satisfaction, and the taste of happiness is really wonderful.

Sikong Yao sighed with emotion: "I seem to have tasted the taste of grouper."

Growing up in Minghe Wine's house, Sikong Lu seems to have been providing Sikong Yao with this fish that he thinks is the best, so she is very sensitive to the taste of this fish.

Su Yesheng said with a smile: "Little girl's good mouth, the fish balls of our Su Ji Jinghe are indeed mixed with grouper, so the taste is more beautiful and sweeter than the fish balls sold by others."

Sikong Yao praised: "This bowl of fresh food can be moved to a three-star hotel to sell."

A group of people laughed and laughed, so lively, but Su Congshuang only frowned and reprimanded: "This is not a bowl of fresh food at all!" (To be continued......)

Chapter 301 Dahao Fish Balls.

Chapter 301 Dahao Fish Balls, :