Can you make fish balls from sea fish, how to make them, and how can you make fish into fish balls?

Sea fish can be used to make fish balls.

Ingredients: 250 grams of dragon fish fillet.

Excipients: 8 grams of ginger, 3 grams of salt, pepper.

2 grams, 10 grams of minced celery, cooking wine.

10 grams. The preparation of crispy fish balls.

1. Prepare a dragon fish fillet, rinse it clean and control the water.

2. Cut into small pieces.

3. Add minced ginger, salt and pepper.

4. Put it in the meat grinder, and by the way, put some minced celery to enhance the flavor.

5. For about a few tens of seconds, stir into minced fish, add some cooking wine slightly, and then stir.

6. Finally, stir clockwise, stirring with a shovel for less than a minute.

7. Squeeze out the balls with the tiger's mouth, and the technology is almost good, so squeeze it for later use.

I put the meatballs in the water and boil over low heat.

9. Boil it all and float up, and it will be cooked.

10. Remove the water, you can eat it directly, you can freeze it, keep the shabu-shabu, and the cooked fish balls are crispy and elastic.

Yes, marine fish is also fish, so first scrape the fish into minced fish and add appropriate starch and seasoning.

Of course you can do it, and the method is similar to the general fish ball method.

There are basically two methods, one is pure fish, one is mixed with pork or other materials, it is recommended to make pure fish, especially fresh.

Remove the thorns first, and then the fish meat is best chopped, which will be more elastic than the minced one (the washed fish meat is drained and then processed). Then find a larger plate, put some oil, salt and pepper (my recommendation is to put less seasoning, you can eat the original umami of the ingredients), then grab the fish, and throw it the plate, repeatedly. After the gelatin is dropped, you can knead the balls.

The fish balls that come out of this way are very springy and chewy!

Then boil fish balls in clear water, you can directly make fish ball soup, and it is also possible to add some vegetables that are not heavy in the soup. Or after boiling the water, drain it, and then take it to the braised water, or you can do it. Do not boil, dip some starch or egg pulp or breadcrumbs, and fry it.

In the process of making fish, a little starch can be added to increase the viscosity, and the meatballs are easier to shape. It is best to do this by throwing out the gelatin.

Sea fish can be used to make fish balls.

Ingredients: 250 grams of fish fillet with dragon and Xinli.

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

The preparation of crispy fish balls.

1. Prepare a dragon fish fillet, rinse it clean and control the water.

2. Cut into small pieces.

3. Add minced ginger, salt and pepper.

4. Put it in the meat grinder, and by the way, put some minced celery to enhance the flavor.

5. For about a few tens of seconds, stir into minced fish, add some cooking wine slightly, and then stir.

6. Finally, stir clockwise, stirring with a shovel for less than a minute.

7. Squeeze out the balls with the tiger's mouth, and the technology is almost good, so squeeze it for later use.

I put the meatballs in the water and boil over low heat.

9. Boil it all and float up, and it will be cooked.

10. Take out the water and control the water, you can eat it directly, you can freeze and preserve the Kai Shabu source, keep the hot pot, and the cooked fish balls are crispy and elastic.

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. The knife edge is flat and the fish is messed up.

2. Put some minced ginger in the fish.

3. Put the fish meat in a blender, state stall and add 500g of water.

4. Stir into minced fish.

5. Add salt and mix well.

6. Squeeze out the fish balls.

7. Put the shield into the pot and cook.

8. Serve out and finish.

Handmade fish balls are home-cooked.

Ingredients: 1 kg of grass carp 9 taels, appropriate amount of starch, 1 egg.

Method. Steps.

1. Remove the scales, internal organs and gills of the grass carp with a knife and wash it with water. Then use a knife to cut off the bones and skin, cut the meat into small pieces, and chop them into minced pieces.

Steps. 2. Put the minced fish into a stainless steel basin, add chopped green onions, light soy sauce, salt, thirteen spices, starch, and an egg mixture, stir well with chopsticks, and stir in one direction.

Steps. 3. After peeling the loofah, cut it into small pieces with a hob for later use.

Steps. Fourth, pour in the cooking oil, the oil is hot, the absolute or loofah is poured into the macro late into the stir-fry, add an appropriate amount of water to boil, turn on and off the fire, grab the fish puree with your hands and squeeze it out from the tiger's mouth, and use a spoon to dig out the fish balls and put them in the pot.

Steps. 5. After all the fish balls are put into the pot, boil the fish balls over medium heat, so that the fish balls will not be boiled or boiled.

Steps. 6. Add an appropriate amount of salt, scoop the cooked fish balls into the soup pot with a spoon, and sprinkle with chopped green onions.

Tips for making it. 1. It is better to use sea bass, cuttlefish, and grass carp to make fish balls, and the fish meat of the special sea bass dust plum has no fish bones.

2. When making fish balls, you need to remove the fish bones and skin, if you can't ask the boss who sells fish to help you remove them.

3. The seasoning to be paired with the fish balls can be added or reduced according to personal preference.

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, 50 grams of cooked lard 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.

Ingredients: 1 grass carp, 1 egg white, ginger and shallots, appropriate amount, 2 tablespoons of salt, starch (add according to your desired taste) Appropriate amount.

Preparation: Prepare a grass carp to remove scales and internal organs. The black membrane of the abdomen is also removed, and then cleaned with water, and those who can't handle the fish can be helped by the owner of the fish seller.

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Cut off the head of the fish and cut the flesh from the tail along the large bone in the middle. Be careful not to hurt your hands.

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Then remove the bones from the abdomen, remove the skin, and remove the red part of the back of the meat. The red part is fishy, so it is not suitable for making fish balls.

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

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Prepare an appropriate amount of green onion and ginger to beat into green onion and ginger water. You can also soak the shredded green onion and ginger in the water, and then pinch out some of the juice.

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

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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.

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

Put all the fish balls in the pot and bring the water to a boil over low heat, do not stir, gently shake the bottom of the pot and add 1 bowl of cold water to keep the water not boiling.

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When the fish balls become larger and float, they are taken out and put in a basin and soaked in ice water.

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The very delicious fish balls are ready, and you can cook fish soup or hot pot, and freeze and preserve them if you can't finish eating. After learning this, you no longer have to go to the supermarket to buy fish balls to cook hot pot in winter.

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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.