Fish is a good ingredient. It can not only be steamed, fried, braised, made into soup, but also made into meatballs and enjoyed like meat. Delicious fish balls are also a favorite of many people. By making fish into fish balls, you no longer have to worry about fish bones getting stuck in your throat. The elderly and children can eat them with confidence.
To make fish balls delicious, they must be "fresh, tender and smooth". But in the actual production process, many people find it difficult to do it, so that the fish balls they make are not very delicious.
So how do you make fish balls that are tender and smooth? Today, a chef with 20 years of cooking experience will reveal the answer for you.
The first tip: choose fresh fish. What kind of fish you choose to make fish balls is directly related to the tenderness and smoothness of the fish balls. Generally, you should choose live fish with less spines and more meat, such as grass carp, Spanish mackerel, silver carp, longli fish, etc.
Tip: Grass carp is the first choice for making fish balls, because grass carp has relatively plump flesh and the least fish bones, so it is especially suitable for making fish balls. The fish must be fresh, because the fresher it is, the more elastic and smooth the fish balls will be. Never use frozen fish meat to make fish balls. In addition, do not rinse the fish when handling it, otherwise it will easily become hard.
The second trick: add egg white and starch. Add egg white to make the fish balls soft. When making fish balls, add an appropriate amount of egg white so that the fish balls will be smooth and tender. Generally, add 2 egg whites to 1 pound of fish. Potato starch makes the fish balls chewy and elastic, so add some potato starch as well.
Third tip: Stir thoroughly. When mixing fish meat with starch and egg white, stir thoroughly. The advantage of doing this is to make the fish balls more elastic. When stirring, add water in batches and beat in one direction to make the fish meat "stronger". Because fish meat is relatively watery, the fish paste whipped in this way will be tender but not sticky.
Tip: You can add an appropriate amount of minced pork or lard to the ingredients to enhance the flavor. Do not add too much salt when making fish balls, otherwise they will not be fresh. Generally don't add too much seasoning, just add some pepper and minced ginger to remove the fishy smell. Generally, less or no cooking wine and chicken essence are added, otherwise the original flavor of the fish will be destroyed.
The fourth trick: Be careful to simmer over low heat. Do not cook fish balls over high heat. Fish balls simmered over low heat will be more tender and delicious.
The complete process of making fish balls is introduced below:
Ingredients required: 500g fish, 60g pork belly, 2 tablespoons starch, 5g salt, 2 egg whites, pepper and minced ginger A little, 500ml of water.
Preparation methods and steps:
Step one: Dice the fish and pork belly separately, and chop into minced meat with the back of a knife (the meatballs made in this way are very elastic). When chopping, add less water, put it into a bowl, add salt and stir in one direction.
The second step: add pepper, egg white, and water slowly, stir constantly, and then add Stir in ginger paste and water starch.
Step 3: Add water to the pot and bring to a boil over high heat. Use the "tiger's mouth" of your hand to squeeze out the shape of the balls, and use a small spoon to put the fish balls into the pot. Remember to dip your spoon in water every time, bring to a boil over medium heat, then turn to low heat and simmer until the meatballs float, take them out and enjoy.
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