Today's introduction of chopped steamed fish balls is a spicy and salty Hunan cuisine, white tender fish balls and red chopped red pepper with a glance on the mouth, appetite, eat in the mouth spicy and salty, fish balls tendon elastic teeth chewing more and more fragrant, very delicious. How can you make such a mouth-watering fish balls? The following on how to do chopped pepper steamed fish balls specific practices have details, as long as you master the practice of small skills, you can make delicious chopped pepper steamed fish balls.
Chopped steamed fish balls practice tutorial:
1, take a fresh Spanish mackerel, the first bone meat, and then scraped from the skin of the fish, chopped into mud with a knife, and then smashed with the back of the knife to the close, commonly known as "smashed to death".
2, fish puree into the basin after Xu Xu added onion and ginger water, while adding the side of the same direction, stirring, if you feel not strong, add a little salt, and then add onion and ginger water, according to this process, about every 500 grams of fish to add 450-550 grams of onion and ginger water, 12 grams of salt, and then add the whole egg 5, 200 grams of minced pork and mix well.
3, the pot of cold water, the fish filling squeezed into a diameter of 2 centimeters of the balls, into the pot. After all the squeeze well open medium heat, heat, adjust the amount of salt. At the same time in the bowl into the shredded fungus, shredded egg skin and other accessories, add appropriate amount of white vinegar (or rice vinegar), pepper, sesame oil standby. When the pot of Spanish mackerel meatballs boiling after the start, pour into the bowl can be served.
4, take 15 fish balls into the bowl, add two spoons of steamed fish chopped pepper, steamed for 6 minutes to taste.
Finished picture:
Chopped pepper steamed fish balls practice tips:
1, chopped fish puree should be smashed with the back of the knife, so that the fish will be able to maximize the draught in the next step, pills taste tender and not firewood.
2, the amount of onion and ginger water is uncertain, probably between 450-550 grams. This is because the water absorption of wahoo is related to its freshness. Fresh Spanish mackerel with tight meat, more water intake, not fresh Spanish mackerel with loose meat, less water intake.
3, onion and ginger water should be added slowly, playing to no strength on the addition of salt, on the strength of the addition of onion and ginger hydrolysis, until the fish velvet was thick rice-like when it can be, if the draught is less than the pill with plastic block like, hard texture.
4, the use of fat meat is very careful. Add the role of fat for fish fishy flavor, but how to add to do both fishy flavor and not greasy? If the fat meat chopped into the fish will be greasy, and a separate fat meat cut into match head size particles, mixed into the fish puree, the good Spanish mackerel balls are very crisp, eat no fat greasy feeling.
5, many people do Spanish mackerel meatballs with egg whites, and here is the whole egg. We all know that the yolk is cooked and rubbed open is powdery, so it has a "crispy" effect, so that the balls do not firewood, and because the 5 yolks are not a large portion, will not color the balls yellow.
6, the balls should be cold water, all under the pot, and then open fire after heating, otherwise the maturity of the balls is not consistent. Finally, the bowl should be added white vinegar or rice vinegar, do not add aged vinegar, aged vinegar is sweet, will lead to soup flavor is not refreshing.
7, onion and ginger water the right way: the skin ginger (scraping the skin will remove most of the ginger spicy flavor) pat broken, onion pat broken, put into the basin, add water, with the hand constantly grasp at least 50, the water into a yellowish, thick liquid, in order to play the role of refreshing the role of expectorant.
8, add shredded fungus, shredded egg skin and seasoning can make steamed fish balls more rich, if you do not want to bother, you can directly put the raw fish balls in the pot steamed.
The above is the process of chopped steamed fish balls home cooking, and how to do the most delicious fish balls tips, as long as the mastery of the delicious skills, you can make the whole family are full of praise for the steamed fish balls.