At that time, I was thinking, maybe fish balls are a delicious thing, otherwise how could McDull always remember them? Later, I went to Chaoshan area and found that fish balls were really delicious. Fish balls retain the delicacy of fish to the greatest extent, and also make people who are afraid of fishbone like me feel the delicious experience brought by fish balls.
But when I buy fish balls outside, I always worry that some additives are added to the fish balls, which will have an impact on children's health. So I thought about making fish balls at home. In fact, it is not particularly difficult to cook at home, and it is also delicious. Then let's learn how to make fish balls at home.
First, we need to prepare a fish. Let the fishmonger help, leaving only the fish. Of course, you can also gently scrape the fish off the fish with a spoon. Be careful when sending, and try not to bring the fishbone in.
After the fish is chopped into fish paste, add a little salt and onion ginger juice. Stir clockwise. When I know there is resistance, we can try to squeeze the fish balls by hand. Fish balls are put into clear water. If the fish balls are floating, it means we made them. Finally, you can add the beaten egg white and a little water starch, and if you are afraid that the fragrance is not enough, you can add a little monosodium glutamate. Stir the fish balls again, remember to stir them clockwise, and boil the water after stirring evenly.
When the water in the pot boils, we can squeeze the fish into fish balls. The more authentic method is that we squeeze the fish out of the tiger's mouth, and then put the long round fish balls into the boiling water with a spoon. Of course, there are also some places where fish balls are cooked in cold water. Here it is according to your personal habits. In the process of cooking fish balls, there will be a little froth, and at this time we have to skim off the froth. The prepared fish balls can be taken out of the refrigerator and eaten at the next meal.