Preparation of caviar balls 20, preparation of caviar balls

Is it the kind of fish balls that have caviar in them?

How to make fish balls? Clean the fish, remove the bones, peel and chop, add green onions, ginger, garlic, salt, sugar, then add egg whites, starch and stir well, and boil.

1. Ingredients: 350 grams of fresh grass carp meat, 60 grams of egg white, 60 grams of starch, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking wine.

2. Wash the grass carp, take out the fish meat (350 grams), cut the fish into small pieces, mix evenly with 60 grams of egg white, divide the evenly mixed fish into two times, put it into a food processor and stir, stir in the food processor for more than 20 seconds, make a meat puree as shown in the picture, add an appropriate amount of seasoning, salt, pepper, cooking wine continue to stir, stir into a delicate meat puree, take it out and put it in a basin.

3. Complete all the fish meat in the same way. Divide into three times and add it, once wipe it evenly with your hands, put it in again for two, and three times wipe it evenly with your hands, and stir it clockwise with your hands again to make the fish balls elastic. Put cold water in a pot and cook over high heat until a little bubbling, then switch to low heat.

4. Take a bowl and put cold water and a tablespoon, squeeze out the beautifully shaped fish balls with your left hand, use a spoon to put the balls into the pot, and dip the fish balls in the water before taking the fish balls each time.

5. Make a refrigeration method: the above method is completed to cook until the fish balls float, put cold water in a basin, scoop up the fish balls, put them in a plate to soak, pour off the hot water and soak them in cold water again until the balls are cold, so that the taste of the balls is more Q bomb, take it out of the water and put it in the refrigerator to refrigerate.

Here's how:Ingredients: 500 grams of fish, 125 grams of corn starch, 400 grams of water, 1 egg white, 18 grams of salt, 1 tablespoon of monosodium glutamate, 10 grams of chives, 10 grams of minced ginger.

1. Buy a fresh fish tail and slice the fish.

2. Scrape off the fish meat with the knife edge flat.

3. Put some minced ginger in the fish to remove the smell.

4. Put the fish meat in a blender and add 500g of water.

5. Stir into minced fish.

6. Add a spoonful and a half of salt and 10 grams of lard, take out the claws and stir clockwise.

7. See if the fish balls can float, and if they can float, they will be considered successful.

8. Boil warm water in a pot and add fish balls.

9. After all the fish balls are ready, boil them over medium heat and eat.

1. Raw materials: grass carp, egg white, corn starch, oil, salt, green onion and ginger water.

2. Prepare a grass carp. Fish remove the linx and guts, break the edges. Remove the bones and skin, take the fish meat (the small silk bone in the middle can be ignored), wash the blood with water, wash it several times, make the fish as white as possible, and the little red meat on the back of the fish must also be shaved clean, or it will not be very fishy.

3. Cut the fish into small pieces.

4. Boil a bowl of green onion and ginger water, let it cool and set aside. Add 200 grams of fish to 35 grams of egg white and 150 grams of green onion and ginger water, put it in a food processor and beat it into minced fish.

5. Beat the fish into a finer minced fish. Add salt, cornstarch and oil, stir well in a clockwise direction, and beat in a bowl until strong. Squeeze out the fish balls with the tiger's mouth of your hand.

6. Put a pot of cold water in the pot and squeeze the fish balls into the cold water. Do it all in turn,**. Bring it to a boil and the fish balls will float up.

Mackerel, appropriate amount of shiitake mushrooms, appropriate amount of chopped green onions, appropriate amount.

Salt, Appropriate amount of five-spice powder, Appropriate amount of starch, Appropriate amount of chicken essence, Appropriate amount of cooking wine, Appropriate amount of ginger powder, Appropriate amount of sesame oil, Appropriate amount of olive oil, Appropriate amount of pepper, Appropriate amount of filling, <> leftover filling

Deboned and chopped mackerel. Finely chop the mushrooms and mix with the fish.

2 handfuls of minced meat, add salt, chicken essence, cooking wine, five-spice powder, ginger powder, sesame oil, olive oil, starch, and stir in one direction.

3. Bring water to a boil in a pot. Scoop up a spoonful with a spoon and put it in the pot, because the fish is very sticky and easy to form balls.

4. Cut the green onions. 5. Cook for a while, add a little salt to the soup, add some pepper, and pour some sesame oil out of the pot. Sprinkle with chopped green onions, and the fragrant meatball soup is cooked.

3 pieces of mackerel, half a catty of pork filling, 1 handful of adjunct apparis, 1 handful of seasoning, peanut oil, 1 tablespoon of salt, 1 tablespoon of essence, 2 tablespoons of green onion, 2 slices of ginger, 5 grams of Sichuan pepper, 1 tablespoon of cooking wine, 1 tablespoon of white pepper, 1 tablespoon of sesame oil, 2 tablespoons of water, appropriate amount of water.

1.Three mackerel, wash and chop off the head, remove the internal organs, use a knife to stick to the backbone of the fish to cut the fish in half, and then wash the blood with clean water.

2.The blade is against the direction of the fish, and the fish can be easily scraped off with a light scrape.

3.Do not throw away the skin and bones left after the fish is scraped off, but can be used in stewed soup.

4.Remove some of the small spines from the fish and start chopping the fish.

5.Add the chopped green onion and ginger and chop together.

6.Soak the peppercorns in warm water to make pepper water, soak a little more water, because the mackerel meat is very drafty, add the fish meat little by little.

7.Add water and chop and add water until the fish becomes a delicate minced fish, and the basic fish is chopped.

8.Add the same amount of minced pork to make the meatballs more fragrant.

9.Again, add some pepper water to the chopping process.

10.Chop until the fish and the minced meat are completely combined.

11.Put the minced fish into a large basin and add 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of white pepper, 3 tablespoons of peanut oil, 2 tablespoons of sesame oil, and half a tablespoon to taste.

12.Stir vigorously with chopsticks in one direction.

13.Make a large pot of water, don't wait for the water to boil, start to make the balls in cold water, grab a handful of minced fish with your hands, slightly dough, squeeze it evenly from the tiger's mouth, and put it into the pot.

14.Squeeze in all the minced fish in turn.

15.Bring the heat to a boil and skim off the foam.

16.When the fish balls are floating, it means that they are cooked, throw a handful of fresh shepherd's cabbage into it before starting the pot, and turn off the heat after scalding, and a bowl of mackerel ball soup with fragrant, fresh soup and delicious taste is ready.

Cooking skills. 1. Mackerel meat is very watery, be sure to add a lot of water, pepper water is the best, the taste is fresh and tender;

2. There are three purposes of adding pork filling: to remove the fish, add flavor, and increase viscosity;

3. The fish paste should be repeatedly whipped in one direction, or hit 100 times, and the QQ bullet can be used as a table tennis ball;

4. Salt has been added to the fish balls, so there is no need to add salt to the soup.