The practice of fish balls, how to make mackerel fish balls delicious, and the homely practice of ma

Here's how:

1.A mackerel is more than two catties, the fish is cut in half, the head of the fish is removed, and the main bone of the fish is removed. Remove the red meat and fish belly to remove the fishiness.

2.Scrape the meat with a spoon and leave the skin behind.

3.Add salt, pepper, chicken essence, cornstarch, and beat and knead vigorously until the fish paste comes out of the gelatinous form (I just throw it directly into the bread maker and let it glue, and the program is almost the same).

4.Use a small spoon to squeeze the small balls from the tiger's mouth.

5.Cook in a seven-minute hot stock, remove and set aside.

Ingredients. Ingredients.

Mackerel. 500 grams.

Accessories. Sweet potato powder.

Amount. Minced ginger.

Amount. Salt.

Amount. Egg.

1 capsule. Olive oil.

Amount. Minced celery.

Amount. Minced green onions.

Amount. Steps.

First, the fish is cleaned and divided into two pieces, then the large bones and head and tail are removed, the tail is grasped, and the flesh is scraped off with a knife.

Cut the scraped fish with a knife in a rhythmic order until the fish turns white slightly and feels sticky (the fish should be chopped thoroughly and turned into puree), and this process can also be done with a blender, but the taste of the fish is not good.

Add the olive oil, minced ginger, minced green onion, minced celery, salt, sweet potato powder, egg white, and a little water to the pureed fish.

Hold the mixed fish puree in your hand and beat it vigorously 5 or 60 times until the protein gel in the fish is more viscous.

Now are you going to squeeze the pills? Beginners grab the fish puree with their left hand and squeeze the fish puree out of the tiger's mouth, catch it with a spoon with their right hand, and soak it in a basin of water for about half an hour to prevent sticking. (I'm an old fritter, just squeeze it into the slightly boiling hot water) After squeezing all the fish puree and soaking it, boil the water into the pot and cook until the fish balls surface one by one, which means that the fish balls are cooked.

6.Cooked fish balls can be cooled until frozen in the refrigerator and cooked as they are eaten. You can boil it directly with oil, celery, pepper, monosodium glutamate, salt, or with greens or various ingredients (you like).

1. Choose fresh mackerel to make, the frozen taste is not good, and it is very fishy. Cut the mackerel in the middle, bury the head and remove the bones.

2. Chop it with a knife, the finer the fish puree, the better, and add a piece of pork fat, so that the taste is more smooth and delicate.

3. Add an appropriate amount of peanut oil, pepper, salt, cooking wine, green onion and ginger juice to the fish puree, stir well, and whip the laughing ants in one direction.

4. Boil a large pot of boiling water, then squeeze out the fish balls by hand and put them into the water.

5. Wait until the fish balls surface to the surface, indicating that they are cooked.

6. After boiling, the fish balls can be fished out and put into cold water, so that the taste is more Q elastic, and it can be made into soup with other dishes, and the dishes are delicious.

Ingredients. Mackerel A piece of food that is in the same vein.

Half a catty of flower meat.

Eggs: One or two pieces of food.

A little iron fish meal.

A pinch of cornstarch.

Sesame oil to taste.

Salt to taste. Preparation of mackerel balls.

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1.All ingredients: mackerel, salt, iron fish meal, chicken essence, cornstarch (or cornstarch) eggs.

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2.A mackerel is more than two catties, the fish is cut in half, the head of the fish is removed, and the main bone of the fish is removed. Remove the red meat and belly of the fish to remove the fishiness, scrape the fish with a spoon, and finally leave the skin.

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3.Mince the flesh.

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4.Add salt, iron powder, chicken essence, corn starch, eggs, and beat and knead vigorously until the fish paste comes out of the gelatinous form (I just throw it directly into the bread maker and let it beat the glue, and the procedure is almost the same).

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5.Beat into a gelatinous form.

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6.Squeeze out the small balls from the tiger's mouth with a small spoon and put them on a plate to steam.

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7.Outcome Chart.

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8.Let cool and sauté the green onions.

Tips: There are many ways to eat fish balls, but when eating, you should pay attention to the tight meat of fish balls, so after heating, although the outer surface may feel a little cold, but the inside is still hot, so when eating, you should bite in small bites, not all at once, otherwise it will be easy to burn.

The most important thing is to choose fresh mackerel, clean it, cut it into smaller pieces, and then in the process of cooking, you must control the heat and time, so that the taste will be better, and the nutritional value will be higher, so you should pay more attention when cooking.

1. Buy chilled mackerel from the vegetable market and ask the fish stall to help remove the head and internal organs. Go home and brush it again.

2. Draw a knife along the back of the fish, expose the fish bones, and then you can start the work of peeling the bones and removing the meat, use the knife to cut off the whole fish bones, and some fine thorns can be pulled directly by hand, you can use a steel spoon to scrape the fish meat, simple and fast! Be careful to make the fish cleaner.

3. Now that you have a bowl of boneless fish, it's time to start stirring the hard work. This step is very critical, and it depends on it if the pellet bullet is not played! Prepare a large bowl and stir in one direction, and then beat the fish paste to make it more elastic.

5. Shape the mixed fish puree into small balls and boil them in a pot of water. If you are afraid of a fishy smell, you can add a few pieces of ginger to the water. After boiling on high heat for 6 minutes, it feels very springy.

Ingredients: Fresh mackerel.

Ingredients: salt, oil, monosodium glutamate (or chicken essence), ginger slices and ginger juice, corn starch.

Tools: spoon, stick (or rolling pin).

1. Wash the mackerel, cut the fish in half from the tail, then remove the bones, and then cut off the head. Remember to keep the bones and head for soup. Marinate the fish.

2. Use a spoon to scrape the fish from the tail and upwards to remove the fish, and the remaining fish skin can also be used to cook soup.

3. Add salt, oil, monosodium glutamate, ginger juice and cornstarch, then knead like dough. To make it more delicious and springy, you must use a stick to beat it vigorously. Then let it sit to marinate.

Make fish broth. 4. While waiting for the marinade, add a little salt to the remaining fish bones and skin, and fry them in oil until they turn golden brown.

5. Add the fried fish bones and fish skin to the water and boil until the soup base becomes milky white, scoop up the fish bones and fish fillets, and the fish bone broth for boiling the meatballs is completed.

Make fish balls. 6. Grab a handful of marinated mackerel meat with your hands, pinch and squeeze out a ball from the tiger's mouth, and you can get a mackerel ball. Smaller meatballs are easier to cook.

7. Boil the mackerel balls in fish bone broth until they float and are cooked, about 15-20 minutes.