Zhu Huifang/Winter Marumi

In Taiwan, most of the food is available as long as you want to eat throughout the year, but when it is produced in the season, it tastes different. Whether it is the taste, atmosphere during consumption, or the current seasonal feeling, it is not comparable to processed products.

When the first cold group moved south from the north, Taiwan officially entered the cold winter, which also kicked off the Taitung Banner Fish Season. Flagfish is a well-known deep-sea fast swimming expert. Its huge activity volume creates flexible fish meat protein. The end of each year to the following spring is the flagfish season on the southeast coast, and fresh, thick and fresh flagfish can be bought during this period.

I saw fresh and unscented fish slices in the market these days. I bought a few pieces and asked the fish to peel and bone. He asked me with great experience: "Do you want to make fish balls?" He also suggested that I buy some pork oil in the pork meat, and then asked the meat owner to use a meat machine to combine the oil and fish meat together. "Then how can I do it? You must make fresh fish pills by yourself!" I said it seriously.

With the fish slices I had done with my knife, I went to Chang Guanggu's meat and bought 20 yuan pork oil. There were not many 20 yuan oil slices. The boss still smiled and repeated them twice, saying that it was easier to mix the meatballs in detail. The boss also taught me that pork oil is the fat in the belly of the pig. It is pure oil, does not smear meat, has no blood vessels, so it has less fishy smell. If you make fish pills, you won’t smell. The human conversations in the market often make me feel that I am talking to my family in the kitchen. I think he doesn’t want to collect the 20 yuan at all. But when I asked, he just said a number!

The ingredients for making fish balls are simple to use, fish meat, oil and egg whites. As long as you master the fresh ingredients, the whole process is low and the chance of success is almost 100%. Put fresh fish meat and oil into the refrigerator to cool the temperature down. Just soak the ice until the knife can cut the hardness of the block. The advantage of making fish pills with large fish is that they have a lot of meat and no thorns. Take it out and cut it into small pieces. In winter, the room temperature is low, so you can cut it slowly with a leisurely knife, so you don’t have to worry about the softness of the fish meat.

{twenty two}

The ratio of cut fish meat and oil is about 20 to 1. Put it directly into the food control machine, then add egg white, stir it evenly with salt and white pepper powder, take out the meatballs the size of a ping-pong ball, and put it in cold water. Pork oil can increase the slippery feeling, and it is OK not to add it. The amount of protein affects the elasticity of the meatballs. For these two supporting roles, you might as well adjust them according to your favorite taste.

Before making meatballs, add a piece of clean water to heat it. When the water is boiled, add the fish balls in the cold water at one time. When the meatballs turn from transparent to white and float on the water surface, lift it up and put it in cold water again. Change the water again until the fish balls are cold. The fish balls that have just been prepared can be cooked directly or stored in the refrigerator. Because the fish meat is fresh and low temperature throughout the process, the meatballs made not only have no fishy smell, but also have a flexible taste. The natural taste is beautiful, and it seems to be two different foods from the cold-sauce meatballs that are available on the market.

Many people say that to add too white powder or tree potato flour to make meatballs, but in winter, fish balls only require fresh and flexible fish meat, and it does not necessarily need to add powder. There will still be meatballs as tight as they are. Adding powder is to increase viscosity and elasticity, and to absorb the added ice water to keep the temperature low during the production process. In fact, these additions can be avoided as long as you choose the ingredients for the seasonal cuisine. If it weren't for the low temperature winter, I wouldn't have been challenging myself to challenge the unseasonable meat quality that was heavy in fishy smell.

The fish balls made by yourself have a clean and simple taste, suitable for the refreshing Kombo soup. Before making fish pills, I cut the dried kumis into small pieces and add water to prepare it in a large soup pot. When using, take out the soup juice and heat it up, and taste it with vegetables produced in winter such as white pepper, salt, sesame oil, minced celery, minced coriander, etc., plus cabbage and bean sprouts, and enjoy the beauty of hot trench with your family.