2. with a thin and hard spoon in the direction of the fish spines layer by layer scraping down the fish paste (spines are only a small amount of it, see the force to pull it off)
3. continue to use a rolling pin to scrape a good fish paste repeated a few times to beat (put it into the refrigerator half an hour to chill)
4.
4. I was lazy in this step and used a chef's machine, which saved me a lot of energy, and the fish paste came out superb, and finally relieved me of my claws (first add salt and ginger powder and beat, then add cornstarch, and finally add refrigerated egg white, and keep beating until the fish paste is oily and burnt on the strength of the fish paste)
5. The finished fish paste is stirred in the mix
6. Sit on a pot of water, and put down the pills on a low heat (left hand). Fish paste from the tiger's mouth to squeeze out small balls, the right hand to take a spoon to stick water and scrape up the fish balls into the pot, repeat this action until the balls squeezed out)
7. Turn to high heat to boil, fish balls all floating can be fished out
8. Hurry to the hot fish balls rushed to the cold soaked into the cool water, and then drained thoroughly cooled can be
Fish balls, also known as the "Water Balls
Fish balls, also known as "water balls", is a traditional snack, Jinjiang Shamshu is the best, is the most commonly eaten by the Fujian people flavor snacks.
Fish ball is famous for its emphasis on the selection of materials and production techniques. Fresh yellowtail, horse mackerel, eel, and small ginseng sharks are used as the main ingredients. Shamshu water ball selection of eel, horse mackerel, Jiala fish, minnow and five-spice meat, chopped and pounded, and groundnut flour together with the stirring of a thousand whack and into the shape of a round, block, fish-shaped various, tough snow-white, soft texture, and with the meat and bone broth, oil onion, lean meat with cooking, pot expansion force, not easy to deteriorate, the entrance is fresh and crispy. Chopped fish, add the right amount of ginger, salt, monosodium glutamate, pounded into fish puree, transferred into the potato flour, stirred well and squeezed into a small ball, into the boiling soup cooked. Its color is like porcelain, elastic, crispy and not greasy, common dishes for banquets. There is "no fishballs without a seat" said. Especially the overseas Chinese who go back to Yung to visit their relatives like to taste the fishballs of their hometown and have a good time. In Fuzhou, it is customary to hold banquets and guests are required to "clip the wine bag". In the past, there were fishballs in the "wine bag", which were as big as a child's fist, and they were cut into small pieces and eaten by everyone. Some people also love to eat small fishballs without filling, specially asked to specialize, the fishballs are very strong elasticity. Fish ball is a traditional food often cooked in southern Fujian, Fuzhou and Guangzhou. Because of its delicious flavor, eaten more not tired, can be used as a snack ingredient, but also for soup, is an indispensable seafood delicacies of coastal people. With the geographic location, Fuzhou, near the sea, rich in aquatic products, so nearly 1,000 years fish balls gradually become Fuzhou fish snacks of the hall master, widely praised. 1. fish is rich in nutrients, has a nourishing stomach, diuresis, swelling, lactation, clearing heat and detoxification, stopping coughing down the efficacy of the gas; 2. fish is rich in magnesium, on the cardiovascular system has a very good role in the protection of cardiovascular disease, is conducive to the prevention of hypertension, myocardial infarction; 3. fish is rich in magnesium, is conducive to the prevention of cardiovascular disease, myocardial infarction and other cardiovascular diseases 3. Fish is rich in vitamin A, iron, calcium, phosphorus, etc., often eat fish and liver tonic blood, skin and hair health and beauty effects.