The practice of boiling fish balls, how to make fish balls delicious, and the homely cooking of fish

Ingredients】 Ingredients: River eel (500 grams) Pork floss (200 grams) Pea seedlings (50 grams) Seasoning: starch (peas) (100 grams) Salt (10 grams) Rice wine (10 grams) Monosodium glutamate (10 grams) Soy sauce (5 grams) Green onions (5 grams) Production process】 1

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. 2.

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. 3.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, soup, and put it in a bowl after boiling.

Main and auxiliary materials: cooked fish balls, green peppers.

Wash and dice the green peppers.

Heat the oil and sauté the chopped chives.

Cook in the oyster sauce. Add the fish balls.

Add an appropriate amount of soup, bring to a boil, and simmer for 2 minutes.

Add salt and monosodium glutamate to taste, and pour in water starch to thicken the thickener.

Add the spare green pepper slices.

Flip the spoon quickly and turn it off.

Remove from the pan and serve.

1. Ingredients: 500g grass carp puree, 1 egg white, 150g water; Excipients: 10g of rice wine, 2g of salt, 2g of pepper, 20g of water starch.

After the large grass carp is slaughtered, take a piece of fish meat, scrape off the fish meat with a knife, and if there are thorns, remove them easily, and scrape them off little by little.

2. There are 500 grams of scraped fish paste, if there is a piece, you can chop it slightly.

3. Add pepper, salt and butter to the fish, stir well in one direction, then add a little water each time, stir well and then add the next time until all the water is added.

4. Adjust the water starch, add the water starch and egg white, continue to stir well, see how tough the fish paste is, if the toughness is insufficient, you can also beat it.

5. Grab it with your hands when you beat, and fall it into the basin a little higher.

6. Repeatedly beat, the fish paste is beaten out of toughness, and I feel that the fish paste has fish glue coming out, and you can make fish balls. At this time, it can be seen that the fish paste is obviously different and very sticky.

7. Put water in the pot and squeeze out the fish balls by hand.

8. Then put a small spoon into the water, so as to ensure that the fish balls are round. Make the fish balls one by one.

9. Don't let the water boil during the process of getting the fish balls, add cold water at any time when the water temperature is high, wait for half a minute after the fish balls float up, and then take them out.

10. Immediately put it into cold water, and it will make the fish balls elastic if they are quickly cooled.

Hello! Fish balls can also be made into saliva fish balls, just cut the fish balls in half, fry them in a pan, and then drizzle with sauce.

Ingredients for saliva fish balls: 220g of fish balls, 4 cloves of garlic, 1 green onion, 2 spicy millet, 1 teaspoon of sugar, 2 teaspoons of vinegar, 2 teaspoons of light soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of chili powder, 1g of salt of five-spice powder, appropriate amount of oil.

The practice of saliva fish balls:

1. Finely chop the garlic, chop the green onion, cut the millet pepper into rings, and set aside the fish balls;

2. Mix the five-spice powder, chili powder, sugar, salt, chopped green onion, minced garlic and millet spicy together, stir well;

3. Pour oil into a hot pan, put the fish balls into the pan and fry them over low heat until golden brown, remove them and set aside;

4. Heat the remaining oil until it smokes, pour it into the seasoning to choke out the fragrance, add oyster sauce, light soy sauce and vinegar and mix well;

5. Pour the seasoning over the fried fish balls.

The biggest advantage of fried fish balls is that a layer of wrinkled skin will form on the surface, which is not only fragrant to eat, but also has a rough chewiness.

When you bite into it, it is thick on the outside and tender on the inside, with the unique elasticity of meatballs in the tenacity, and you can feel the original aroma of the fish after chewing for a long time.

At this time, if you add a layer of hot and sour sauce, with a choking aroma, it is really appetizing and refreshing ......

The home-cooked recipe for authentic fish balls is as follows:

Ingredients: Thick, fresh silver carp and bighead carp.

Excipients: 5 kg of fish, 100 grams of salt, 300 grams of starch, 50 grams of sugar, monosodium glutamate, ginger juice.

Steps: 1. Scrape the meat: cut and wash the fish, remove the two pieces of meat on the back, and refrigerate;

2. Chop: Put the fish flat on the cutting board and chop until the fish turns white and feels sticky.

3. Stirring: Put the fish puree in the container, quietly add water and stir to form a sticky paste, and then put in the accessories;

4. Squeeze the balls: Hold the surimi in the left hand, squeeze out the fish balls from the tiger's mouth, catch them with a spoon with the right hand, and put them.

1. Basa fish fillet, appropriate amount of salt, cooking wine, pepper, corn starch, tapioca starch, ginger.

2. Prepare all the above ingredients first, and then prepare your favorite fish, fish is very important, so it is best to choose basa fish fillet, this part of the fish is more tender, clean the fish you bought, and then cut it into pieces.

3. If there is a food processor at home, put the processed fish and ginger in the food processor, and then add an appropriate amount of water to start it. In this way, the fish and ginger are minced together. But it doesn't matter if you don't, it's good to just crush more directly on the knife, so delicious is that the fish is very tender and refreshing.

4. Put the prepared fish puree in a bowl, then add corn starch, tapioca starch, pepper, cooking wine, salt, and then stir it with chopsticks in one direction, which can make the meat puree flavorful, and also make the meatballs delicious and eat Q bombs.

5. After stirring, put on disposable gloves, grab a handful of fish puree directly, and then hold the position through the account to squeeze out the round fish balls. At the same time as squeezing out the fish balls, boil the water, and put the squeezed fish balls directly in hot water, and the water temperature is about 60 degrees.

6. Wait for all the fish balls to be put into the pot, turn to low heat and cook slowly, until the fish balls float up and are cooked, and the fish balls can be refrigerated in the refrigerator, so that you can take them out when you want to eat them later.

1. There are two ways to make dace meatballs. The first is to hold a part of the dace meat to the center of the fist with your hands, and then use a spoon to pick up the squeezed fish meat from the center of the fist, and then put it on a plate for later use, so that it will appear more even. The second method is simpler, just scoop out a little bit with a spoon, then make a rough circle with your hands, and put it on a plate for later use.

2. After making the meatballs, heat up the pan, then add oil, and when the oil boils, put a little salt. After that, just add the water and wait for the water to boil.

3. After the water boils, put the fish balls into the water one by one. Don't pour it all at once, as the fish balls will stick together. If you put them down one by one, they won't stick together so easily.

4. After all the fish balls are put down, wait for the water to boil, and at the same time wait for the fish balls to float. Wait until all the fish balls float and they will be cooked.

Dace is a unique river fresh in Guangdong, the stuffed dace made by Shunde people is also on TV, I can't do stuffed dace, but I can make dace balls, add some hair cabbage in the fish, it has become a dish with a good meaning; Homemade umami, refreshing and elastic fish meatballs at home, as long as you do this, you will definitely succeed, that is, you must repeatedly beat the dace minced meat with your hands, so that the fish will be elastic, but it is really necessary to be patient and strong, but in order to be delicious and tasteful, this step is unavoidable.

Process: Boiled. Taste: Homemade.

Calories: Lower calories.

Ingredients: Cooking steps:

1.For each material, there are freshly slaughtered dace in the market, and then stirred into minced meat and sold; Soak the hair cabbage in water, filter out the water, and cut the coriander and shallots into small pieces.

2.Add the hair choy to the minced dace and mix well in the same direction.

3.Then put the seasoning salt, sugar, pepper, oyster sauce and fish sauce in the fish meat and mix slightly.

4.Add shallots, coriander, and a little sesame oil to the minced dace, and mix well in the same direction (you can put garlic in eating fresh dace, but you must not put ginger, otherwise there will be a lump and rotten taste).

5.Finally, add cornstarch.

6.Mix in the same direction, then beat the minced dace with your hands until it is elastic, for more than 30 minutes, and set aside.

7.Boil an appropriate amount of water in a pot and blanch the choy sum.

8.Add a little salt and oil to the boiling water, make the minced dace into meatballs, put it in boiling water and cook until it floats, indicating that it is fully cooked, turn off the heat.

9.Put the dace balls in a bowl, put the green vegetables, pour the water in which the dace balls are boiled into the bowl, add some soy sauce, sesame oil, and fish sauce, and serve.

· Ingredients ··

350g fresh grass carp meat 60g egg white.

Starch 60 grams (skilled can be appropriately reduced).

Salt, pepper, cooking wine.

How to do it

1 |Wash the grass carp and remove the meat (350 grams).

2 |Cut the fish into small pieces and mix well with 60 grams of egg whites.

5 |Remove and put in a basin. Continue to finish the rest of the fish, and do the same as above. Remove and put in a basin.

6 |Stir vigorously clockwise by hand and add the starch.

7 |Divide into three parts, once with your hands to smooth evenly, and put in again two or three times.

8 |Wipe evenly with your hands, and stir clockwise with your hands again to make the fish balls elastic.

9 |Put cold water in a pot and cook over high heat until a little bubbling, then switch to low heat.

10 |Put a bowl of cold water and a tablespoon, squeeze out the beautifully shaped fish balls with your left hand, and use the spoon to put the meatballs into the pot, and dip the spoon in the water before taking the fish balls each time. `

11 |Squeeze the fish balls and cook over medium heat.

12 |Until the fish balls float, add the cabbage and seasoning directly and cook them.

13 |Make the refrigeration method: the above method is completed to cook until the fish balls float, put cold water in a basin, scoop up the fish balls, put them in a plate to soak, pour out the hot water and soak them in cold water again until the balls are cold, so that the taste of the balls is more Q bomb.

14 |Refrigerate.

Tips...

1 |Use fresh pork hind leg and chicken to make meatballs in the same way as above.

2 |Making fish balls is not necessarily made with grass carp, the fish is fresh and has fewer bones.

Dace meatballs.

by cindywang76 354 Favorites 936 views.

Other crafts: Fish flavor.

10 minutes. Middle school level. Dace meatballs, soup, steaming, and frying are all delicious, and the point is that there are no bone spurs.

Ingredients: 4 servings.

500 grams of dace meat.

Accessories. 6 grams of refined salt.

40 grams of corn starch.

A pinch of sugar. 40 grams of water.

Step 1: Wash and cut into pieces. Step 2

Put it in a bowl and beat it in a machine processor. Step 3

That's how it works. Step 4

Add green onions and beat about ten times, add green onions to make one by one, and the finished picture of dace meatballs. spacespace

Cooking skills. If you don't have a wall-breaking cooking machine, you can chop it with a knife and strengthen it.

Main ingredient dace.

1000g coriander 1 piece.

1 piece of tangerine peel. Excipients: pepper.

A pinch of cornstarch. 2 tbsp light soy sauce.

1 teaspoon of peanut oil with salt to taste.

Appropriate steps. 1.Clean the meat on both sides of the dace after it is ready.

2.Cut the fish into small pieces.

3.Grind the fish into minced meat in a food processor.

4.Soak the tangerine peel in hot water to soften, then scrape off the inner capsule with a knife, and then chop it into fine pieces.

5.Wash the coriander and chop it.

6.Put the minced fish in a deep bowl, add the cornstarch, pepper, salt, coriander, tangerine peel, etc. and stir well.

7.Stir and knead the minced fish in a directional direction to allow it to gel.

8.Grab the minced fish with your hands, throw it on the cutting board a dozen times and knead it into glue.

9.Heat the oil in a pan and reduce the heat.

Divide the minced fish into small balls and fry them one by one in a pan until golden brown.

10.Pour in a teaspoon of light soy sauce and an appropriate amount of water and cook until it becomes a thick juice.