Category “FOOD TALK”


The best choice for making fish balls

Hong Kong people love to eat fish, not just ordinary steamed fish and other dishes, but also processed fish products, such as fish balls, which are also very popular.

fish balls

Therefore, there are many related studies on the production of fish balls.

Simply talk about the fish ball making that Hong Kong people like. First of all, when making fish balls, fresh fish must be used.

The fish you choose must have less fat, rich protein, high water absorption, high viscosity, fine muscle fibers, better elasticity, less bones, and full muscles.

For example: conger eel, saury, sea bass, etc. are all suitable choices.

Other fish, such as silver carp, can also be used. However, the muscle fiber of silver carp is thick and hard, and the product of fish balls will not be smooth enough.

The size of the fish is best to choose 2~5 kg weight. Because the fish is too small, the water intake will be too little when making it, and it will not be smooth and tender. The fish that is too large will have too much fat and thick muscle fibers, so the fish balls made will not taste good.

With these basic information, next time you make fish balls, just choose the right fish, and your finished fish balls should be delicious.




Food stock photos and design templates by PHOTOTORA - T0002842pre








Food stock photos and design templates by PHOTOTORA - T0021821




About shumai, the No.1 of dim sum familiar at Hong Kong


Shumai is dim sum made by wrapping minced pork in flour rind and steaming it. It is a kind of Chinese food

Shumai is dim sum made by wrapping minced pork in flour rind and steaming it. It is a kind of Chinese food.

In Hong Kong and Guangzhou, it is pronounced “Siumai” in Cantonese.
In Hong Kong, it is also called “Konchenshiumai”.

Minced pork and shrimp are chopped, kneaded and seasoned, wrapped in a short columnar shape with flour skin, and steamed in a steamer or steamer to finish. Eat with seasonings such as vinegar, soy sauce, and mustard if you like.

There are also variations such as adding crab meat or beef to the contents and sprinkling glutinous rice instead of the wrapping skin.
Some are steamed with abalone as shown in the image.

Unlike dumplings, which are treated as the same dim sum, the skin is thin and square (there is also a round skin), and a little more starch is mixed in it. Be sure to steam and cook at first.

In China, they often add crab meat.
The Beijing-style “shumai” has a large skin size, and many of them have a shape that sticks out from the ingredients inside, and often contains glutinous rice.

Chinese (Simplified)Chinese (Traditional)EnglishJapanese