First, ordinary fish balls
1. Take 500 grams of fish, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir evenly in one direction;
2. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, that is, fish balls;
3. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.
Second, octopus balls
1. Sift in 200g of low-gluten flour, 30g of baking powder, 1/2 teaspoons for later use.
2. Beat the eggs into egg juice, add the broth and flour by the method of 1, stir evenly to form a batter, and then add seasonings to taste.
3. Cut cabbage and octopus into small pieces for later use.
4. Heat the octopus model, then knead the household paper towel into a shape convenient for oiling, and oil the model. Then pour the batter into the model for about 5 minutes, add the Chinese cabbage octopus pieces and shredded red ginger, then pour all the batter, rotate it repeatedly until the batter is baked into golden balls, then serve, sprinkle with salad sauce and sprinkle with seaweed powder.
Third, crispy fried cuttlefish balls
1. Blanch the fat in boiling water, take it out, rinse it with water and dice it.
2, the square bag is cut into pieces for use.
3. Wash, chop and mash cuttlefish.
4. Stir the minced cuttlefish and seasoning until gelatinous, add oil and mix well to make cuttlefish balls, turn over the bread, and fry in hot oil until golden and cooked.
Comments: Fresh cuttlefish is light in taste, not as delicious or sweet as other seafood, so it needs more seasoning. Its biggest feature is crisp and tender taste, white and tender meat, and it sells well. The larger cuttlefish is selected as cuttlefish glue, and the effect is better.
Fourth, sweet dumplings.
1. Slaughter and wash mandarin fish, take its clean meat, and wash its blood with clear water; Beat the bleached fish into minced fish;
2. Add refined salt, monosodium glutamate, cooking wine, egg white, starch and lard into the minced fish and mix well;
3. Boil the water, knead the minced fish into balls, cook them in a pot, and take them out for later use;
4. Add broth to the pot, add fish balls, add refined salt and monosodium glutamate, and cook the fish balls.