Fish balls and beef balls are colloidal systems. In the process of "careful beating", the minced meat is constantly stirred, so that more sites in the whole colloidal system form intermolecular forces, including hydrogen bonds between protein molecules and hydrogen bonds between protein and surrounding water molecules.
As a traditional food in China, meatballs are deeply loved by consumers at any time and in any season. What kind of meatballs does this include? Meatballs are divided into pork balls, pork balls, fish balls, fish balls and chicken balls due to different raw materials. Today, Bian Xiao will share with you how to make fish balls.
The molded meatballs need to be cooked in the cooking pot for many times, and then they are evenly moved to the FIM of the cooking pot by the rotation of high-quality stainless steel strain gauges or blades. The cooking time of different meatballs can be controlled by adjusting the shovel speed.
At present, the last course of a banquet is often white meatballs, cooked meatballs and full meatballs one after another. When you take a bite, your first impression is the tearing elasticity of plastic, accompanied by "stinging" somme. Sometimes white meatballs are sold outside the deli.
Pearl balls, also known as glutinous rice balls and impervious coconut balls, originated in Mianyang, Hubei Province. They are called "three boiled" and "cooked meat" and "cooked white balls". In ancient times, this was the delicious taste of Jingchu's hometown. Pearl ball is the most famous. Some people say that Pearl Ball is the kitchen in Hunan. In fact, this dish can be seen in many places today. The soul wrapped in glutinous rice is crystal clear after cooking. Like pearls, this is a beautiful and delicious dish.
Why do people in Shanwei make mackerel balls called "beating"? The production of Spanish mackerel balls in Shanwei is very particular, and there is no certain experience and full powdering skills.