Ask for help Fish Ball Formula, Fish Ball Formula and Ratio

Fish balls are made from fish, salt, water, and ginger, and the ratio of fish, water, salt, and ginger is 50:50:1:1. Here's how:

The ingredients that need to be prepared in advance include: 500g of fish, 500g of water, 10g of salt, and 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.

Notes:When taking the flesh of the fish, it is necessary to scrape it in the direction of the bones, so that all the scraped meat is left, and the bones are left on the skin.

Ingredients: 500 grams of fish, 125 grams of corn starch, 400 grams of water, 1 egg white.

Excipients: 18 grams of salt, 1 tablespoon monosodium glutamate, 10 grams of chives, 10 grams of minced ginger.

Steps: 1. After the fish is cleaned, cut the fish pieces along the fish bones.

2. Remove the skin from the cut fish pieces.

3. Then soak the fish pieces in water, rinse off the blood, and rinse twice.

4. Drain the washed fish pieces.

5. Put the fish meat into a food processor and puree, of course, it is better to chop it slowly if you have time.

6. Add minced green onion and ginger and stir well in one direction.

7. Add the starch and stir again.

8. Add it to the water, start to stir it vigorously in one direction with your hands, and then add salt to stir.

9. Finally, add some MSG and an egg white and continue to stir.

10. After you think it's done, squeeze one and put it in cold water to try it, if it floats, it's fine, otherwise continue to stir.

11. Squeeze out the balls with your hands after the stirred fish paste.

12. Put a large pot of cold water into the meatballs.

13. Bring to a boil over medium heat, cook and eat!

Ingredients: 200 grams of pangasius fillet, 1 teaspoon of cornstarch, 1 teaspoon of tapioca starch, 2 slices of ginger, 3 egg whites, 40 grams of water. Seasoning: appropriate amount of salt, a little cooking wine, appropriate amount of pepper, 25 grams of green onion and ginger juice, grams of monosodium glutamate, 50 grams of cooked lard.

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Ordinary fish balls.

Ingredients: 500 grams of fish, 40 grams of water, 3 egg whites, 50 grams of wet starch, seasoning: 4 grams of refined salt, 25 grams of green onion and ginger juice, 50 grams of monosodium glutamate, cooked lard 50 grams Method:

1.Take 500 grams of fish, chop it into fish paste, add 40 grams of water, 4 grams of refined salt, 25 grams of green onion and ginger juice, and stir well in one direction;

2.When stirred until sticky, try to squeeze a fish ball by hand, put it in cold water, 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;

3.Then, squeeze the ingredients into 3 cm diameter fish balls by hand and put them in a pot of cold water, boil on the heat (keep slightly open for 3 minutes), skim off the foam, and remove the fish balls with a colander spoon.

Summary. Fish balls are made from fish, salt, water, and ginger, and the ratio of fish, water, salt, and ginger is 50:50:1:1. Here's how:

The ingredients that need to be prepared in advance include: 500g of fish, 500g of water, 10g of salt, and 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.

Stir into minced fish.

4. Add salt, mix well, squeeze out the fish balls, and put them in the pot.

Recipe and ratio of fish balls.

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Fish balls are made from fish, salt, water, and ginger, and the ratio of fish, water, salt, and ginger is 50:50:1:

1。Here's how to do it: The materials that need to be prepared in advance include:

500g of fish, 500g of water, 10g of salt, ginger Scrape off the fish with a flat edge. 2. Put some minced ginger in the fish 3. Put the fish into a blender and add 500 grams of water. Stir into minced fish.

4. Add salt, mix well, squeeze out the fish balls, and put them in the pot.

The correct recipe for making fish balls is as follows:

Ingredients: 1 grass carp, 1 egg white, appropriate amount of ginger and shallots.

Excipients: 2 tablespoons of salt, appropriate amount of starch.

1. Prepare a grass carp to remove the scales and internal organs. The black membrane of the abdomen is also removed, and then washed with water.

2. Cut off the head of the fish, cut off the fish meat from the tail and along the large bones in the pure and dry room. Be careful not to hurt your hand to make a shouting hole.

3. Remove the bones of the abdomen, then remove the skin, and remove the red part of the back of the fish. The red part is fishy, so it is not suitable for making fish balls.

4. Cut the fish into small pieces, add water and wash several times to clean the bleeding water. It can be soaked in water for 5 minutes.

5. Prepare an appropriate amount of green onion and ginger to beat into green onion and ginger water.

6. Put the fish meat into a meat grinder, add an appropriate amount of green onion and ginger water to beat into a delicate fish paste. The more delicate, the better.

7. Pour the beaten fish puree into a basin, add an egg white, 2 tablespoons of salt, and an appropriate amount of starch in one direction, stirring until the fish is strong.

8. Grab a handful of fish meat with your hands, squeeze it into the shape of balls and catch it with a spoon, then put it in a pot of cold water.

9. After putting all the fish balls into the pot, turn on low heat to boil the water without stirring, you can gently shake the bottom of the pot and add 1 bowl of cold water to keep the water not boiling.

10. After the fish balls become larger and float up, take them out and put them in a basin.

11. Add ice water and soak.

12. Finished product drawing.

Precautions for making fish balls

1. Fish selection: Choose fresh, odorless fish, and you can choose cod, sea bass, crucian carp and other fish species suitable for making fish balls. The scales should be intact and the flesh should be elastic with no visible discoloration or breakage.

2. Bone and skin: Remove the bones and skin of the fish to ensure that the fish meat is clean and free of fish scales, fish bones or other impurities. During the process of deboning, be careful not to cut yourself.

3. Chop the fish: Cut the fish into small pieces, and then chop the fish into slurry with the back of a knife or a kitchen knife. Chop evenly until the fish becomes sticky and elastic.

4. Seasoning: According to personal taste, add an appropriate amount of salt, monosodium glutamate, pepper, ginger and garlic and other seasoning and experiential materials. A small amount of starch can be added to enhance the taste of the fish balls.

5. Stir well: Stir the fish and seasonings until the water in the fish slurry is fully stimulated, and the fish slurry becomes more viscous.