How to make fish balls to make them float

The weather is so beautiful, how to eat.

Summary. The reasons why the fish balls cannot float in cold water are: the time to cook the fish balls is not enough, so the fish balls are not fully cooked, so they cannot float; When making fish balls, the meat is not chopped enough, resulting in the fish balls absorbing too much water and having the same density as the soup.

Why can't I float up when I make fish balls in cold water?

The reasons why the fish balls cannot float in cold water are: the time to cook the fish balls is not enough, so the fish balls are not fully cooked, so they cannot float; When making fish balls, the meat is not chopped enough, resulting in the fish balls absorbing too much water and having the same density as the soup.

The reason why the fish balls do not float in cold water is that the fish meat is not chopped enough when making the fish balls, resulting in the fish balls absorbing too much water and having the same density as the soup water.

When making fish balls, the meat is not chopped enough, causing the fish balls to absorb too much water, and the density is equal to that of the soup water, which will cause the fish balls to not float. The fish balls can't float may also be because the fish paste is stirred fast during the stirring process, and the stirring speed must be slow, add water in batches, and add a small amount each time.

500 grams of fish, chop into fish puree, add 40 grams of water, 4 grams of refined salt, 25 grams of green onion and ginger juice, stir well in one direction; When stirring until sticky, try to squeeze a fish ball into cold water by hand, if it can float, then add 3 egg whites whipped into foam, 50 grams of wet starch, 50 grams of monosodium glutamate, and 50 grams of cooked lard, and stir well in one direction, that is, into fish ball material; Squeeze the ingredients into 3 cm diameter fish balls by hand and put them in a pot of cold water, boil on the heat to skim off the foam, and use a colander to remove the fish balls.

The reasons why homemade fish balls can't float are as follows:

1. If the fish is not chopped enough, if the fish is not chopped, it will cause the fish balls to absorb too much water, and the density is equal to the soup, so it will not float.

2. The cooking time of the fish balls is not enough, the cooking time of the fish balls is short, and they are not cooked thoroughly, resulting in the fish balls not floating, you can cook them for a while longer, and they will float when they are cooked.

3. Put too much water in the fish mud, and the chain ruler should keep stirring in one direction when making fish mud, and stir until it is strong, and it has a very sticky feeling.

The origin of the fish balls:

According to the records of the barnyard history, Qin Shi Huang was good at eating fish, after he unified the whole country and became the emperor, there must be fish in every meal, but there can be no spines, if there are fish bones, the cook will die, and several cooks died for this; And the roasted fish broth, I am afraid that there is a suspicion of cursing Qin Shi Huang for "breaking the bones". One day, a certain chef made imperial food, and when he saw that the fish was timid and ruthless, he smashed the fish with the back of a kitchen knife to vent. Hit it twice, smashed and smashed, and he was surprised to find that the fish bones were automatically exposed, and the fish flesh became fish minc.

At this time, the palace passed the meal, and the chef was in a hurry, picked out the fish bones, kneaded the fish mushroom into balls, and without thinking, threw it into the leopard fetal soup that had been boiled with celery, and turned it into balls. After a while, the fish balls were white in color, soft and crystalline, and the taste was fresh and tender floating on the soup noodles and presented to Qin Shi Huang. When the first emperor tasted it, he praised it very much and ordered a reward.

Later, this practice gradually spread from the court to the people, and it was called "fish balls", that is, fish balls.

1. Fish gelatin with salt: the so-called "Shangjin", after the kitchen industry adds salt to the fish gelatin, the viscosity becomes larger and larger, and the water eaten into it is more and more, which is called Shangjin. When the pot is cooked, it will float.

2. Salt is an electrolyte, which can absorb water after adding salt. Under the action of external force, salt is fully combined with water and fish protein to form a viscous sol, which makes the air enter the sol and causes the fish balls to be soft and tender.

3. Add starch to fish balls: When the fish is not stirred, in addition to adding salt, water, egg white, flavor powder and other seasonings, it is also necessary to add an appropriate amount of starch (potato flour or corn starch). Because starch plays the role of latex agent between minced fish, water, salt and taste, it becomes a colloid with a certain viscosity after gelatinization, thereby increasing the viscosity of fish gelatin.

4. Fish gelatin can be added to accompany Chaqing: When making fish balls, you can add an appropriate amount of egg white, because egg white has gelatinity, swelling, and white and tender color. When the fish gelatin is mixed with egg white, it will bond with different raw materials, and the cooked fish balls are more smooth and delicate, white as snow, easy to float, and elastic.

If you want the fish balls to float in the water, you need to stir them well, and you can put the fish in the water from time to time to see if it floats and stir until it floats. Or we can try to add a little salt to the fish so that it will float more easily.

How to make fish balls float.

Many people know that fish balls are a kind of food that tastes Q bomb and can float on water, so why do we always encounter the phenomenon that fish balls are boiled in a pot but there is no way to float when we make fish balls by ourselves?

There are several explanations for this, but one theory is that the fish balls do not float on the water because we did not stir them adequately when we made them. We can stir the fish balls in the water from time to time to see if they can float, and then keep stirring until they can float.

There is also a theory that the reason why the fish balls we make cannot float in the water is because we don't put enough salt, and if we put enough salt when making the fish balls, the fish balls will be easily whipped to a state where they can float.