The making of fish balls, how to make fish balls

Preparation of fish balls:

Spare ingredients: 2 pieces of grass carp meat, appropriate amount of green onion and ginger, 1 tablespoon of cooking wine, 15 grams of lard, a little starch, 1 egg white;

Production process: In the first step, I directly let the vendor deal with the grass carp, 2 pieces of grass carp meat without thorns and skin, clean it, cut it into small pieces, and prepare a little green onion and ginger;

The second step is to clean them separately, put them in a food processor, add a little water, beat them into juice, filter them through a sieve, and use the delicate green onion and ginger water;

Step 3: Put the cut fish in a food processor, add 1 egg white, and put the green onion and ginger water into it, start the program, puree the fish, put it in a bowl;

The fourth step is to add some salt, starch and lard to it, add a little water, and whip it in one direction until it is strong, and when you see that the fish paste slowly becomes more smooth and viscous, squeeze out the fish balls with the tiger's mouth and dig them down with a spoon;

The fifth step is to add water to the pot, put the cold water into the meatballs one by one and start to boil until the fish balls completely float on the surface of the pot, remove the fish balls, and soak them in cold boiled water until they are cool, and then they can be saved.

Introduction to fish balls. Fish balls are a traditional food often cooked in southern Fujian, Fuzhou and Guangzhou. 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.

Nutritional value of fish balls.

Fish meat is rich in magnesium, and it is also rich in vitamin A, iron, calcium, phosphorus, etc. It has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction.

The edible effect of fish balls.

It has the effect of nourishing and strengthening the stomach, diluting water and reducing swelling, clearing milk, clearing heat and detoxifying, and relieving cough and qi.

Tips for buying fish balls.

Look at the color: white, shiny good;

Pinch by hand: the meat is firm;

Smell: No sour, foul smell.

Fish balls. The color of jpg is gray and dark, soft when pinched, and there is a sour smell Don't buy it. Fish balls are frozen commodities and can be purchased in supermarkets and fish stalls.

Tips for storing fish balls.

Fish balls can generally be stored frozen.

Cooking tips for fish balls.

Fish balls are generally cooked after being formed, and some are fried and eaten. Therefore, there are two ways to make fish balls: boiled and fried. If it is used in dishes, it can be added directly as a garnish or after hanging sauce, flavoring, deep-frying, etc., or it is also good to use it as a shabu-shabu.

Recommendations for the consumption of fish balls.

Fish balls do not need to be processed and are directly used to cook and eat. Fish balls can be used for shabu-shabu, spicy hot, soup, stew, and fried and cooked;

Fish balls can be used with a variety of vegetables and meats to make shabu-shabu and spicy tang, and winter melon, fungus, kelp, tomatoes and other soups and stews can be used.

How do you make fish balls delicious? Add salt and water to green onion and ginger to make green onion and ginger water, put a pound of fish meat into a meat grinder, add egg white salt, then add green onion and ginger water in turn, beat several times, add potato starch, stir to strengthen, fish balls in a cold water pot, and float.

How to make fish balls from grass carp.

The hand is burned to understand it.

Ingredients: 500 grams of fish, appropriate amount of corn starch, appropriate amount of water, appropriate amount of egg white, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of chives, appropriate amount of minced ginger.

1. First, process the fish and cut it into pieces.

2. Then remove the skin from the fish pieces.

3. Wash the cut fish.

4. Then put it in the food processor, plug it in, and beat it into minced fish.

5. After beating, add minced green onion and ginger, starch, water, salt, monosodium glutamate, egg white, and grasp well with your hands.

6. Squeeze out the balls after grasping well.

7. Put cold water in a pot, put in the fish balls, and bring to a boil over high heat.

8. Cook the fish balls and serve, and finish.

The steps to make fish balls are as follows:

Raw materials required:

1. Ingredients: 250 grams of Longli fish fillet.

2. Auxiliary materials: 8 grams of ginger, 3 grams of salt, 2 grams of pepper, 10 grams of minced celery, 10 grams of cooking wine.

Step 1: Prepare a fish fillet, rinse it and control the water.

Step 2: Then cut the fish into small pieces.

Step 3: Add minced ginger, salt and pepper.

Step 4: Put it in the meat grinder, you can put some chopped celery. Pie shouting.

Step 5: For about a few tens of seconds, stir into minced fish, add a little cooking wine, and then stir.

Step 6: Finally, stir clockwise with a spatula for one minute.

Step 7: Then squeeze out the balls with the tiger's mouth.

Step 8: Put in the meatballs with water at about 85 degrees and cook over low heat.

Step 9: Boil it all and float it up.

Step 10: Remove the water, you can eat it directly, or you can freeze it.

Ingredients: 2 pieces of silver carp breast, 1 egg white, 60ml of water, 1 green onion, 1 2 pieces of ginger, 1 tsp white pepper, 2 tsp salt.

Method: 1. Remove the skin and bones of the fish breast, and chop the fish into minced fish.

2. Put the minced fish in a large basin and beat the minced fish with a whisk at medium speed.

3. Add a small amount of egg white liquid and water until the fish turns white and swells.

4. Finely chop the green onion, remove the ginger slices and take the ginger water, put it in the minced fish, and continue to stir.

5. Add white paprika and salt and expand to more than 1 times the original volume.

6. Boil a pot of water, scoop in the fish balls, and float quickly to indicate that the fish paste is whipped.

Ingredients for preparation: 500 grams of mackerel, 250 grams of pangasius, 200 300 grams of water, 230 grams of tapioca starch, three egg whites, 15 20 grams of salt, chicken powder, white pepper, monosodium glutamate.

Step 1: Thaw and slow down the shark fillet, remove the white tendons in the middle and cut it into thin slices, mix the removed mackerel meat with pangasius fillets and put it in a food processor, whip it into minced meat and pour it into the extraction**.

Step 2: Add tapioca starch, salt and pepper, chicken essence, salt, and water to a small amount and add it many times, and at the same time, you must keep grabbing and beating, repeating the beating operation and adding water until the minced fish forms a sticky fish ball, which is the adhesive texture of the following **.

Step 3: Add half a pot of water to the soup pot, grab an appropriate amount of fish balls with your right hand, squeeze out the meatballs with the tiger's mouth, and then use a spoon to break them into the water pot, let them soak and bond by themselves.

Step 4: After the fish balls are squeezed, boil the water in the pot over an open flame, then adjust the heat, remove the scum overflowing, and blanch until the fish balls float up, continue to blanch for about 5 minutes, then turn off the heat and control the water to remove them.

Delicious fish balls made from a mixture of two types of fish are ready to be eaten as is, stewed with the main ingredients, or made into other delicious dishes. If you want to make fish balls taste Q bomb, in addition to the proper combination of main ingredients, the action and strength of the fish ball beating should be rough, and you must be patient, and it takes at least 15 minutes to beat it manually.

If you want to make fish balls with delicate and elastic teeth, it is very necessary to use the wall breaker at home. The fish meat made into a velvety shape, much more delicate than the extra out, after the production, what comes out is and the meatballs sold on the market, not much different, of course, they always make it delicious, like friends to try it.

Hello friends, first of all, remove the fish bones, fish red, cut the fish into small pieces, wash with water until white, cut the shallots into sections, pat the ginger slices flat, put the green onion and ginger slices in the water, add cooking wine and stir, sieve to remove the green onion and ginger water, put the fish into a blender, add the green onion and ginger water in batches and whip it into a puree, pour in the fish after two layers of gauze, squeeze out the fish puree, add salt, stir the fish clockwise, stir until it is white and sticky, squeeze out the fish balls, pot under cold water, simmer over low heat, boil large and white, and put out the cold water.

Fish balls are very delicious and have high nutritional value.

The delicious taste is more conducive to the absorption and health of the human body, thank you.

The making of fish balls is very simple, just chop the fish, mix it with the pork fat, and add some egg whites, which is good.

Fish ball production is mainly the following steps.

Step 1, Take the Fish Meat Harvester can be used.

Step 2, Pulp Use a high-speed or slow-speed beater according to your tasteStep 3, Forming Use a ball-forming machine to form the ballsStep 4, Mature, Use a boiling tank to heat the balls.

The first thing you do is to shave off your bones, then put them in a wall breaker and stir them, and add a little cornstarch.

1 teaspoon of pepper 50 grams of starch.

A little green onion and ginger 500g minced fish.

Chicken essence monosodium glutamate is added selectively, but it can not be added.

Step 1: Prepare a small bowl of green onion and ginger water (crush the green onion and ginger, add hot water), and finally take 100 150 grams of green onion and ginger water for later use.

Step 2 Remove the bones, debones, debones, peel and cut the fish into pieces, you can remove the red part of the fish in the picture together (some say that the fishy smell is heavy, I don't think there is much difference, so I don't remove it), use a meat grinder (food processor, wall breaker......).Beat into minced meat, the amount given in the recipe is 500 grams of minced fish. (When you make minced fish, you can also add a small piece of ginger to remove the fishy smell, I didn't add it, I only used green onion and ginger water, and I didn't feel the fishy smell when I ate it).

Step 3 After beating, add 100 to 150 grams of green onion and ginger water prepared at the beginning. One egg white.

Step 450 grams of corn starch, 5 grams of salt (the amount of 5 grams of salt, for me to eat the salt taste is just right, if the taste is light, you can reduce the amount appropriately), 1 teaspoon of pepper to enhance the taste and remove the smell (chicken essence monosodium glutamate depends on personal preference, add a little if you don't exclude, it doesn't matter if you don't like it).

Step 5: Stir quickly with your hands in the same direction.

Step 6 Prepare a pot of cold water (yes, cold water, don't ** on the stove), squeeze it into a round ball into the cold water in your own way, I am used to squeezing it with a tiger's mouth, and then dig it down with a spoon and put it into the pot.

Step 7 After squeezing, boil again, do not stir before boiling, you can shake the pot appropriately. Wait until all the meatballs float up and cook out of the pan.

You can prepare cooking wine, salt, ginger, garlic, chopped green onions, fish, prepare a fish to be cleaned, remove the bone skin after washing, and then chop into a puree, mince ginger and onions, and put the fish paste on the board with a rolling pin repeatedly hammered, in this process, the thorns that have not been removed and the hidden part of the membrane is completely eliminated again, and the fish paste is beaten repeatedly with a rolling pin, so that it will be more elastic, and when the fish puree is all done, add an appropriate amount of Wuhua Natang meat, which will also be more fragrant, after the fish is hammered, Put the pork belly puree into the basin, put the fish puree into it, add some egg whites and stir well, then add starch, green onions, ginger and garlic and stir well, cooking wine can also add some, so as to remove the fishy smell, and wait until the water is boiled, you can put the fish balls in, the fish balls float up and take out, and you can make whatever shape you want.

Ingredients: grass carp puree.

1 500g egg white.

150g of water, 10g of rice wine

2g of salt and pepper 2g

Water starch 20g

I bought a large grass carp, slaughtered it, took a piece of fish, scraped it off with a knife, and if there were thorns, remove it easily.

Scrape it off little by little.

There are 500 grams of scraped minced fish, and if there is a piece, you can chop it a little more.

Add pepper, salt and butter to the fish, stir well in one direction, then add a little water each time, stir well and add the next time until all the water is added.

Mix the water starch.

Add water starch and egg white, continue to stir well to see how tough the minced fish is, if the toughness is insufficient, you can also beat it, grab it with your hands when beating, and fall it into the basin a little higher.

Repeatedly beat, the fish paste is beaten out of toughness, and I feel that the fish paste has fish glue coming out, and you can make fish balls. As you can see from the picture, the fish paste is obviously different and very sticky.

Put water in a pot and squeeze out the fish balls by hand.

A small spoon is then placed in the water to ensure that the fish balls are round. Make the fish balls one by one.

Don't let the water boil during the process of putting the fish balls, add cold water at any time when the water temperature is high, wait for half a minute after the fish balls float up, and then take them out.

Remove and immediately put into cold water, a quick cooling will make the fish balls elastic.

The made fish balls have good elasticity, look at this round ball.

Ingredients: 105 grams of grass carp meat.

Water 25 grams.

Ginger One slice. Salt 1 gram.

1 gram of sugar.

Pepper to taste.

Egg whites to taste.

MSG to taste.

Sweet potato starch 15 grams.

3 Homemade fish balls, grass carp fish balls.

Pick the fish meat, feel the thorns out of your hands and pull out the thorns, you must pull them out carefully! You can't blame me for eating the thorns!

Cooking stick mud, there is a wall breaker can also be, the knife chop mud can also chop the ginger and add 25 grams of water, grab and filter the fish mud, add all the seasonings, powder scratch, (the powder is rough with water, and the fine one is directly added) play in one direction, scratch for about 10 minutes, the taste is very good, like more Q bomb for a long time.

Beat into a more sticky mud.

Squeeze fish balls from the tiger's mouth.

Squeeze the fish balls over a low heat in cold water.

Squeeze them all. Boil, swell, become larger, float and cook.

Eat one, it's not fishy, it's just soft and hard, it's just right, bounce!

Another scaleless fish is beaten with the same steps.

Put cold water in a pot.

Swell and float to bubble, and it's cooked.

Healthy and delicious, rest assured to give to your family