Production process: step one, I directly asked the stall owner to handle grass carp, two grass carp fish without thorns and skins, clean them, cut them into small pieces, and prepare a little onion and ginger;
Step 2, clean them separately, put them into a cooking machine, add a little water, beat them into juice, filter them with a sieve, and take tender shallots and Jiang Shui for later use;
Step 3, put the cut fish into a cooking machine, add 1 egg white, add onion and Jiang Shui at the same time, start the program, mash the fish and put it into a bowl;
Step 4, add some salt, starch, lard, and a little water to it, and beat it in one direction until it is very thick. When the fish paste becomes smooth and sticky, squeeze out the fish balls with a tiger's mouth and dig them down with a spoon;
Step 5, add water into the pot, put cold water into the balls one by one and start to cook until the fish balls completely float on the pot surface, take out the fish balls, soak them in cold boiled water until they are cool, and then store them.
Bian Xiao concluded: Fish balls, hot pot, soup and noodles are all good choices. Fish balls taste tender, smooth and elastic, which is more delicious and healthy than those bought outside. I have to say that the 30-year fish ball method shared by chefs is very practical. I mastered the skill easily. The fish balls made have good taste and rich value. Grass carp is what I often use to make fish balls. Grass carp is tender and tender, especially suitable for making fish balls.
Cooking skills:
1, to make fish balls, onions and ginger can help to remove fishy smell, which is much better than cooking wine, but of course onions and ginger can't be added directly to fish balls, so we choose to make juice and add it to fish balls, which can not only help to remove fishy smell, but also make the fish balls taste more tender and smooth;
2. To make fish balls, these two things are necessary, namely lard and starch. The addition of lard can not only help to enhance the flavor, but also make the meat quality of fish balls more smooth and tender; Starch can play the role of latex agent, and after gelatinization, it can play a certain sticky feeling, making fish balls not easy to loosen;
3. Add seasoning to the fish paste and stir it in one direction until it is thick, so that the fish balls will taste better. Remember to cook fish balls in cold water. As the temperature rises slowly, the meatballs are heated evenly, and the maturity of the meatballs is consistent, and they will not get old. But also can ensure that the fish balls are loose in appearance and good in elasticity.