How to make handmade fish balls, how to make handmade fish balls?

Teach you how to make handmade fish balls Q bomb smooth and smooth.

The hand is burned to understand it.

Steps. 1. Peel the fresh fish, prick and remove the bones, and prepare.

2. Put it in the wall breaker, add salt, sugar, pepper, eggs, green onion and ginger water, and clean or jog. It is best to use the dotting, because the fish is easy to strengthen, slowly whip, click, open when the fish does not move, and the fish can be taken out when it is strong.

3. After the cauldron boils in cold water, twist the heat to the minimum, at this time, put the fish balls into the pot one by one, and keep the minimum heat all the time.

4. After all the fish balls are in the pot, turn on the heat, turn off the heat after the water boils, and you can eat. If you can't finish it, put it in the refrigerator and freeze it. This soup can also be kept, nutritious, and can be made into fish ball soup to drink.

Fish balls are generally made with high protein content and low fat content. The high fat content of fish reduces the elasticity of fish balls, as fat hinders the formation of a network of protein molecules. Secondly, the freshness of the fish will also affect the quality of the fish balls.

Fresh fish does not undergo protein denaturation, making it a prerequisite for making fish balls. Conversely, if the meat exceeds its autolysis period, the quality of the prepared fish balls will be affected.

Heating will cause the protein of the fish to solidify until the fish balls are cooked through. However, you should master the heat of boiling fish balls. The method of this is:

As the water temperature in the pot rises, the elasticity of the fish balls will be enhanced, until the water in the pot bubbles on the side of the pot, turn to low heat to keep the water temperature for about half an hour, and the fish balls will be cooked. However, it should be noted that if the water temperature is lower than 60, the fish balls will denature and lose their viscosity, and the finished product will have a loose structure, or even be broken and unformed; If the water temperature exceeds 100 °C, the fish balls will be fibrous and affect their taste.

The ideal heating temperature of the fish balls should be controlled between 80 and 90 for half an hour.

Ingredients: Fish (500g), pork floss (200g), pea sprouts (50g).

Seasoning: starch (pea) (100 g) salt (10 g) rice wine (10 g) monosodium glutamate (10 g) soy sauce (5 g) green onion (5 g).

Crafting process. Pick out the fine bone spurs of the fish, smash it with the back of the knife, then chop the fish into minced fish with a knife and put it into a container, add 5 grams of fine salt, rice wine, and monosodium glutamate and mix it together, pour 500 grams of water slowly, and use chopsticks to beat it vigorously in one direction while pouring water, pick out a small piece and pour it in, while pouring water, use chopsticks to continuously whip it in one direction, pick out a small piece of fish paste and put it in cold water, until it floats, add starch to reconcile. Add fine salt, rice wine, monosodium glutamate, soy sauce, minced green onion and ginger to the minced meat and mix to make a filling.

Half a pot of clear water is placed on a low fire, grab a handful of fish paste in the palm of your left hand with your left hand, take the filling gram with your right hand and put it in the palm of your left hand, then pinch it with your left hand, squeeze out a fish ball with a filling in the middle from your thumb and index finger, hold it with a spoon, and then pour it into the pot of clear water.

Put fresh soup and salt in the pot, put fish balls and rice wine after boiling, then skim off the foam, add a few bean sprouts, monosodium glutamate, and put the soup in a bowl after boiling.

300 grams of fish grits, 25 grams of spinach juice. grams of monosodium glutamate, 2 grams of refined salt, 2 eggs, and a little red pigment.

Method. 1 Divide the grits into 5 portions, and the first part maintains the original color of the grits; the second part is added with vegetable juice, mix well and look green;

Add the egg yolk to the third serving, mix well and turn yellow; Add a little edible red pigment to the fourth part and mix well to turn red;

The fifth serving is made with the addition of food red and egg yolk, which is pink.

2 Then put the pot on the fire, mix 1500 grams of water, boil, move the mouth, respectively, squeeze the fish balls with a diameter of 2 cm into the pot with 5 colors respectively, and then put the pot on the fire to boil. When the fish balls are cooked, put them in a bowl.

3 Then put the pot on the fire, pour in the clear soup and boil, add refined salt, monosodium glutamate, and fish balls to boil, and put them in the soup basin.

1 herring (weighing about 1000 grams), 4 egg whites, 50 grams of shiitake mushrooms, 50 grams of lard, 500 grams of chicken broth.

1 gram of ginger juice, 3 grams of refined salt, l gram of green onion juice, 1 gram of chopped green onion, 1 gram of monosodium glutamate, 0 5 grams of white pepper.

First, the herring is slaughtered to remove the scales and gills, disemboweled and the internal organs are removed, the bone spurs are removed and washed, the net meat is scraped, the fish is chopped into a basin, and the onion juice, ginger juice, monosodium glutamate 0 5 grams, egg white, refined salt 1 5 grams, lard 25 grams, rotate and stir, add water while stirring and stir into a paste. Thinly slice the shiitake mushrooms and set aside.

2 Then put the wok on low heat, put 1500 grams of water, squeeze the fish paste into a semi-circle like orange petals, scoop them into the pot with a soup spoon one by one, squeeze the fish balls, move the pot to the hot fire, cook eight mature, move the fish balls with a hand spoon, then put in 1 spoon of cold water, continue to cook for 1 minute and then remove it.

3 Pour the remaining water into the original wok and put it on the fire, add 25 grams of lard, 0 5 grams of chicken broth, shiitake mushrooms, monosodium glutamate, 1 5 grams of refined salt, boil, and then boil the fish balls into soup.

The practice of handmade fish balls.

1. Wash the mackerel, remove the internal organs, head and bones. (It is not very difficult to cut the flesh of the mackerel with a knife attached to the backbone of the mackerel, but be careful).

2. Hang the fish off with a knife. (One hand presses the end of the fish, the other hand holds the knife, and the fish comes down with a gentle scrape with the knife).

3. Wrap the scraped fish meat in clean gauze, float in clean water, remove blood tendons and impurities, and finally gently dry the water.

4. Put the rinsed fish in a food processor and add three tablespoons of green onion and ginger water.

5. Stir into a delicate minced fish.

6. Add an appropriate amount of sweet potato starch and a teaspoon of salt.

7. Whip in one direction until the fish paste is glued.

8. Put water in the pot, boil until the water is about 80°, grab a handful of fish paste with your left hand, squeeze it out from the tiger's mouth, dig it out with a small spoon with your right hand, and put it in the water.

9. When all the fish balls float, take them out. (The prepared fish balls are dried to control the moisture, put them in the refrigerator and refrigerated, take them as you eat, fry and fry them, and eat them as much as you like, which is convenient.) ）

Homemade fish balls. Steps.

1. First of all, go to the morning market to pick a live silver carp, and a little larger (about 5-8 catties), after slaughtering it, first chop off the head and tail, then remove the fish skin and fish bones, and then cut the fish meat into small pieces, and then simply pick the fish bones, and then put it into clean water to soak for 5-8 minutes, control the dry water to divide the limbs, and put it in a bowl for later use.

2. After the moisture of the fish is completely controlled, throw them directly into the meat grinder, press the power button (use the fast and slow keys alternately) to grind them into delicate surimi, the state is as shown in the picture above, and then put them separately in a bowl after grinding.

3. Clean the meat grinder, and then put an appropriate amount of ginger slices, green onion white (the above two play a role in removing the fish), yam (increase the viscosity, the effect is similar to starch), put it in, and grind them into a slurry state, the final effect of the last trip is as shown in the picture above, and then pour it into the surimi that has been ground in advance.

4. At the same time, add 3 egg whites (lock the nutrients of the fish and enhance the tender taste), as well as a little salt, and then use chopsticks in the same direction, keep whipping, during the stirring process, you can add a small amount of water to dilute it, until they are stirred to the starch and strength.

Summary: 1. There are many fish suitable for making fish balls, such as: eel, mackerel, freshwater fish (large fish with large heads and spines are preferred) and so on.

2. After the surimi is stirred, it is best to keep it in ice water, so that the taste of the fish balls will become particularly Q-bomb, and it is especially easy to ignore when many people make them.

3. If you choose marine fish to make fish balls, you can directly use starch (there are strict requirements for the place of origin, and most of the people in Fuzhou will choose Luoyuan to replace yams).

The method and recipe for making fish balls are as follows:Ingredients required: 500g of fish, 500g of water, 10g of salt, 10g of ginger.

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

2. Put some minced ginger in the fish.

3. Put the fish meat in a blender and add 500 grams of water.

4. Stir into minced fish.

5. Add salt and mix well.

6. Squeeze out the fish balls.

7. Put it in a pot and cook.

8. Serve out and finish.

The practice of authentic handmade fish balls:Ingredients: 500 grams of Jiudao hoop fish, 50 grams of leeks, 15 grams of peanut oil, 1 gram of Sichuan pepper powder, 1 gram of pepper, appropriate amount of salt, 8 grams of cooking wine, 1 gram of chicken essence, 10 grams of starch, 1 coriander.

Steps: 1. This is a nine-way hoop fish, this kind of fish is only available in this season, and the seasonality is particularly strong, only these days a year, these days can not be eaten, can only wait for the next year.

2. Remove the head of the fish with nine hoops, and remove the internal organs and the black membrane of the internal organs.

3. Rinse the cleaned nine hoops repeatedly, and then drain the water.

4. Put the drained nine hoops into the food processor.

5. Whip the nine hoops into a puree.

6. Put the stirred fish paste into a larger container.

7. Put pepper powder and cooking wine, an appropriate amount of salt and chicken essence into the fish paste, and then add starch.

8. Stir the fish paste and all the seasonings in a clockwise direction, then add the peanut oil.

9. Continue to stir in a clockwise direction until the fish paste becomes fluffy.

10. Chop the leeks and add them to the fish paste.

11. Stir all ingredients well.

12. Pour an appropriate amount of water into the pot, and put the stirred fish filling into balls into the pot.

13. Cover the pot and bring to a boil over high heat.

14. Skim off the floating dust on the surface.

15. Cook over high heat until all the meatballs float on the surface of the water, add pepper.

16. Sprinkle with coriander and turn off the heat.

17. The finished product is as follows.