How to make fish balls?

Fish balls are a delicious food, but there are many kinds of fish balls and many additives in the market. It's easy to make your own fish balls.

Fish balls are delicious, not greasy, and vegetables and soups are ok. They are very popular with people, but the production process of fish balls is complicated, time-consuming and laborious, especially the technical details, and the proportion of ingredients is not easy to master. Therefore, high-quality fish balls can only be tasted outside, but no matter how complicated things are, they can also be completed through methods and exercises. Let's share with you the specific practice of fish balls.

Ingredients: a grass carp, onion, ginger, egg white, salt, chicken essence and starch.

Practice steps:

First, prepare onion Jiang Shui.

1. Knead the onion and ginger slices into juice, then put them in a bowl and soak them in water for later use.

Second, scrape off the surimi.

1. After the grass carp is slaughtered and cleaned, remove the spine, cut the fish in half, and then remove the big thorns from the fish belly.

2. Put the fished fish on the chopping block and scrape it in one direction with a knife inclined to the right for about 45 degrees.

3. At this time, there will be minced fish on the knife surface. Collect a little. If there are fishbones, pick them out.

Scraped surimi can ensure that there are no thorns, and the meatballs made are also very delicate. If you cut them with a knife, there will be short thorns. Is there an old man or a child scraping surimi with a knife at home?

Third, beat the meat pulp

1. Put the scraped fish balls into a large bowl, add the onion Jiang Shui, and keep stirring in one direction for about 5 minutes (add the onion Jiang Shui first, that is, 1/3 of the fish).

2. Add onion Jiang Shui, one third of the fish, and continue to stir (because the water content of different fish is different, the amount of water added should be flexibly controlled).

3. Add the last third of onion Jiang Shui and stir well, then add egg white, salt, a little chicken essence and a little starch (the amount of salt is fish 100g, salt 1g and starch 10g).

4. Continue to stir in one direction. After adding salt, surimi will soon become sticky and gelatinous. Stir and beat repeatedly until you can squeeze out spherical balls by hand.

Fourth, make fish balls.

1. Fill the washbasin with cold water, squeeze the minced meat into a ball by hand, scrape off the extruded fish balls after dipping the spoon in water and put them into the water.

2. After all the fish balls are made, take them out and put them in the pot, then blanch them with cold water. When the fish balls are about to boil, turn down the fire and control the size of the fire to prevent the water from boiling. After the water is boiled, there will be bubbles in the middle of the fish balls, and the meat quality is not so delicate. )

3. after cooking, pick it up and let it cool.

Try to make fish balls at low temperature, because meatballs are sensitive to temperature. When adding salt to surimi, it is best to add it in stages. The purpose of adding water and starch is to ensure the fresh and tender taste of fish balls. If too much water is added, the fish balls are thicker and the surface is dull, and the taste with starch is more delicate than that without starch. Fish balls can be boiled in water or steamed on a plate, which will taste different. Personally, I think it tastes better when boiled.