The whole process of making fish balls, how to make fish balls

You can make radish and fish ball soup more delicious than Fu. Ingredients: 150g of rice basket, 100g of shrimp balls, 1 tablespoon (5g) of minced green bamboo shoots, 1 tablespoon of salt, 1 tablespoon of black pepper (3g), 1 tablespoon of sesame oil (5ml), 1 bowl of bone broth (25B250L).

Steps: 1. Clean the white radish, peel it, and cut it into long squares.

2. Clean the shrimp balls, and cut a good-looking cross knife on the top to embed. Prepare a few more green celery leaves.

3. Pour bone broth into the pot and bring to a boil, put in the shrimp balls and boil, add salt and black pepper to boil well, finally add minced green bamboo shoots, and pour a small amount of sesame oil.

Pay attention to making frozen shrimp balls:

1. The salt to be added when freezing shrimp balls is different from the usual fish balls made at home, and the demand must be increased. That will allow the frozen shrimp balls to be stored longer.

2. When freezing shrimp balls, add appropriate monosodium glutamate and high-freshness seasoning. Because it has to be stored for a long time, it is also necessary to ensure that the taste of the shrimp balls is still delicious, so it is necessary to use some seasonings.

3. The freezing process of frozen shrimp balls is not like the process of freezing shrimp balls into the household refrigerator ourselves. The real refrigeration is to ensure that the refrigeration knows the expected effect within 15-30 minutes, and the "fast freezing" process makes the chemical formula of the food basically maintained not easy to change, and it is not easy to cause the loss of trace elements like "slow freezing".

Generally speaking, frozen shrimp balls are not something that can be made at home on their own. Tao is only made in the manufacturing plants of some manufacturers.

The practice of making your own fish balls.

Prepare a basin of cold water and freeze it in the refrigerator at home. Prepare for the cool water you need later. The crucian carp I bought, let the merchant give the slice and go home to deal with it.

Wash the gray-black mucosa inside the abdomen. Then remove the fish. Then the meat is put in the intelligent multi-function food processor.

Because of the fishiness on my hands, I didn't take pictures one by one.

After making minced meat, the fish can't be broken. Of course, our home is a small intelligent multi-functional cooking machine, if the home is a broken wall cooking machine health care machine should be possible. This step can be dispensed with. Pick out the fish from the minced meat.

Add black pepper, sesame oil, eggs, dried ginger powder, and wine. Then turn in one direction and add force.

Put the freshwater fish in the basin and bury it.

Prepare a pot of cold water, simmer over low heat, and boil this white styrofoam on it. Don't roll.

Prepare a basin of cold water, dip it in cold water first, then take the dumpling filling and squeeze the pork balls by hand, dip the rice spoon in cold water, use the rice spoon to take over the palm of the dumpling filling, and put it in the pot.

Repeat step 6 to put all the dumpling fillings in the pot, or simmer over low heat, without letting it roll.

Take out the cold water that you put in the refrigerator in advance. Wait until all the shrimp balls have floated and put them in cold water. Wait a while and change the cold water again.

I talk about removing the fish because of this, otherwise the shrimp balls that come out will have regrets, and they will also have the black of the fish.

The whole process of fish ball practice, when making fish balls, first peel and remove the thorns of the fish, pound the fish into fish puree, add, minced green onion and ginger, Sichuan pepper powder, oyster sauce, chicken essence, cooking wine, a little light soy sauce, squeeze into evenly sized balls, cook in clean water, and then put in small cabbage or Chinese cabbage can be sprinkled with green onion and coriander when it comes out of the pot.

The whole process of fish ball practice, first of all, the fish is pierced after being beaten with a knife, add green onion and ginger, monosodium glutamate, add less water, add cooking wine, boil the water in the pot and then put the fish balls, and add sesame oil and coriander to the fish balls.

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, clean 2 pieces of grass carp meat without thorns and skin, cut them into small pieces, and prepare a little green onion and ginger.

In the second step, they are cleaned separately, put them in a food processor, add a little water, beat into juice, strain them through a sieve, and take the delicate green onion and ginger water.

Step 3: Put the sliced fish in a food processor, add 1 egg white, and put the green onion and ginger water in it to start the program, puree the fish, and 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 see that the fish puree slowly becomes more smooth and sticky, 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.

Hello. First, the grass carp that I bought home is cleaned, the internal organs are removed, the blood in it is rinsed, and then the tail is cut along the spine with a knife. Use a spoon to scrape the flesh off from the tail to the head, leaving the red flesh untouched and the white flesh left behind.

There are thorns in the fish, you can chop it with the back of a knife, and then the thorns will come out, after removing the thorns, put the fish meat into a bowl, if there is blood in the fish, put the fish under the tap water, rinse it, and then squeeze out the water and put it in the bowl. Chop the ginger, then add an appropriate amount of water to it, stir well, put it for about 10 minutes, filter the ginger juice and pour it into the fish, then add all the seasonings, beat the fish into a puree, and then take out the fish paste and put it in a bowl, grasp it by hand and mix evenly, which can make the fish more Q bomb. Then knead the fish paste into small balls one by one, boil the water from the pot, put the fish balls in a pot under cold water, at this time you can turn on a low heat, and then keep pinching the fish balls and put them into the pot, and wait until the fish balls expand and become larger, and they are almost cooked when they float.

Generally, everyone uses seawater fish to make fish balls, there is no fishy smell and an umami smell, but freshwater fish can also be made into fish balls, but ginger water should be added to it, so as to remove the fishy smell of the fish.

<> material. Ingredients: 800g of herring net meat;

Excipients: appropriate amount of oil, appropriate amount of salt, 20g of ginger powder, 200g of egg white, appropriate amount of corn starch, appropriate amount of pepper, appropriate amount of chicken essence.

Fish balls. Remove the main spines from the fish meat first (in fact, don't cut off, the whole will be better to operate);

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Use a rolling pin to break up the fish (so it can be scraped for the next step).

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Use a thin and stiff spoon to scrape off the fish paste layer by layer in the direction of the fish bones (the bones are only a small amount, and you can pull them out vigorously when you see them);

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scraped minced fish;

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Continue to use a rolling pin to squeeze the scraped minced fish several times (put it in the refrigerator for half an hour);

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I was lazy in this step, I used the kitchen machine, which was very labor-saving, and the minced fish was super good, and finally freed my claws (first add salt and ginger powder to whip, then add cornstarch, and finally add refrigerated egg whites, and whip until the minced fish is sticky and strong);

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whipped minced fish;

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Sit on the pot and put the water, and put the meatballs on low heat (squeeze out the small round balls of the minced fish from the tiger's mouth with the left hand, take the spoon with the right hand to stick the water and scrape the fish balls and put them in the pot, repeat this action until the balls are squeezed out);

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Turn to high heat and bring to a boil, and the fish balls can be fished out when all the fish balls float up;

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Tips: The basic tips are clearly written in parentheses in the steps of the procedure; The fish meat can only choose the white part, I didn't want the blood, the remaining fish skin after taking the fish paste and the previous fish bones are cut into small pieces and fried until golden brown, and they are distributed to the cat miu who wants to eat fish with green eyes

I have always been afraid of buying too many fish ball additives, the starch content is too high, I don't like the excessive Q bomb, today I specially bought Longli fish, and made fish balls with Longli fish, I think it is still very good, share it.

Ingredients: 250 grams of dragon fish.

Lemon in a pinch

Egg white 1 pc.

Cornstarch 10 grams.

Green onion and ginger water 100 grams.

Salt, sugar, pepper, a pinch of monosodium glutamate.

The practice of homemade fish balls.

Defrost the fish and use a kitchen paper towel to absorb the surface moisture.

Cut into small pieces for easy placement in the meat grinder.

Then soak it in water for a while to remove impurities inside.

Squeeze the green onion and ginger water in advance with a juicer and freeze it in the refrigerator for half a day.

Longli fish is pureed with a meat grinder or wall breaker, this step is more troublesome in the process of beating first squeeze in lemon juice to remove the fish, (you can also use cooking wine, I prefer lemon juice,) put in salt and monosodium glutamate, pepper, seasoning must be put first, otherwise it will affect the absorption of water later. Pour 100 grams of ice onion and ginger water into one-third successively. This is because it heats up during the beating process, which affects the taste.

Prepare water in the pot, squeeze out the fish balls with the tiger's mouth, and put them in the pot, at this time the fish balls are floating on the water, indicating that they have succeeded.

After boiling on high heat, skim off the foam, cook for another two minutes, then remove with a colander and soak in cold water prepared in advance for a while.

Take it out and put it on a plate, at this time, you can divide it into refrigerated or frozen containers, and use it as you go.

Add water to the pot, add a little salt, chicken powder, chopped shallots, olive oil, put in seaweed, beat in the egg flower after boiling, put in fish balls, sprinkle with coriander, drip in sesame oil and serve.

Homemade fish balls are relatively simple, the first you wash the fish, then remove the internal organs, remove the skin and bones, and then press you into a puree, put some starch, egg white, chicken essence, pepper in one direction, and whip it vigorously into a foam, and then put cold water in the pot, put your fish balls in it and float up immediately, it proves that your fish balls are done, if they don't float up, you also need to continue to beat them into foam, and then put them in the pot under cold water.

How do fish balls go back and forth? Remorse.

The steps to make fish balls are as follows:

Raw materials required:

1. Prepare the main ingredient: 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 to the powder.

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

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: Bring everything to a boil and float up.

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

How to make homemade fish balls? Come and get it at Gaoxinyan

Teach you the practice of handmade fish old pills Q bomb cool dismantling with answer slip travel wisdom.

Ingredients: 500 grams of fish, appropriate amount of cornstarch, appropriate amount of water, appropriate amount of chicken and egg white, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of reed pie, 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.

Ingredients

800 grams of fresh herring net meat

Excipients

1 tablespoon of ginger powder and salt to taste

4 egg whites and 3 tablespoons cornstarch

Steps to make homemade herring balls

1.Remove the main spines of the fish first (don't cut it, the whole will be easier to operate), and use a rolling pin to break up the fish reeds (so that it is easier to scrape in the next step).

2.Use a thin and stiff spoon to scrape off the fish paste layer by layer in the direction of the fish bones (the bones are only a small amount, and you can pull them out vigorously when you see them);

3.Continue to use a rolling pin to squeeze the scraped minced fish several times (put it in the refrigerator for half an hour);

4.I was lazy in this step, and I used a good orange cooking machine, which was very labor-saving, and the minced fish was super good, and finally freed my claws from the bird (first add salt and ginger powder to whip, then add cornstarch, and finally add refrigerated egg whites, and whip until the fish paste is sticky and strong).

5.whipped minced fish;

6.Sit on the pot and put the water, and put the meatballs on low heat (squeeze out the small round balls of the minced fish from the tiger's mouth with the left hand, take the spoon with the right hand to stick the water and scrape the fish balls and put them in the pot, repeat this action until the balls are squeezed out);

7.Turn the heat to a boil, and all the fish balls can be fished out when they are all floated

8.Quickly soak the hot fish balls in cold water, and wait until they are completely cool before draining

Tips:

The fish meat can only be selected for the white part, I didn't want the bloody one, and the remaining fish skin after taking the minced fish is cut into small pieces with the previous fish bones and fried until golden brown

First, the materials.

Whiting. Sweet potato powder.

Ginger. Ground white pepper. Sesame oil. Salt.

Essence of chicken. The practice of hand-made cod balls.

Chop the cod into a puree, add the appropriate sweet potato powder, slice the ginger and make the ginger soup in the microwave, let it cool, then add the cod puree, then add white pepper, sesame oil, salt, chicken essence, and stir evenly until paste.

Grab the fish puree, squeeze it out with the tiger's mouth, put it in cold water, heat it slowly until all the fish balls float up, add some sesame oil and chives, and eat it out of the pot!

Next time I try to use grass carp or eel, I feel that it will be chewier than cod, and the cod meat is too tender. Hahaha. 2. Materials.

600 grams of cod, 1 2 tsp salt, a pinch of pepper, 70 grams of powder, 2 grams of sugar.

Method. 1.After removing the bones in the middle, remove the skin of the cod.

2.Cut the fish into several pieces, puree them in a juicer and remove them.

3.Add all the seasonings and stir together to make cod surimi.

4.Place the cod slurimi in a container, then pick it up with your hand and beat it several times until the slurry becomes stronger.

5.Take a pot, put about 7 minutes full of water in the pot, and boil the water over medium heat.

6.Pinch out several round balls of the cod limbs and slurry in method 4 by hand, and throw them directly into the boiling pot while kneading the balls, and then remove them.