Ingredients
Fish, cooking wine, finely chopped green onions, ginger juice, salt, water, egg white.
1, choose about 1000 grams of fresh fish. Freshwater fish suitable for making fish balls are whitefish, swordfish, catfish, blackfish, mackerel, grass carp, guppy and so on. Seawater fish eel, shark, pomfret, yellowtail, turbot and so on.
2, cleaning disembowelment, remove the viscera wash. From the middle of the fish spine cut all the way through the knife, and then use the knife to each side of the bone to slice out 2 pieces of fish, and then slice the skin, from the tail to the head to scrape down the fish. Remove the blood (red part) from the fish to avoid affecting the white color of the finished product. Rinse the scraped fish with cold water to remove impurities and fishy odor, and to make the fish whiter. After rinsing, wrap the fish in gauze and squeeze out the excess water.
3, about 600 grams of fish on the cutting board with the back of the knife smashed into mud, and then chopped with the blade of the knife rows into a very fine as fat mush, shoveled into the bowl. (The picture is only the beginning, not the end of the picture). You can place a piece of fresh pork skin on the cutting board to prevent wood chips and debris from mixing in. The knife blade should not be too sharp, the knife should be light, with the back of the knife more pat smashed, with the blade of the knife more collapsed crushed, less chopping, so that the production of velvet is fast and easy to pick out the tendons in the fish. This step is very critical, if the fish is too thick, too much sinew will be very difficult to mix after.
4, 20 grams of cooking wine, 40 grams of finely chopped green onions, 30 grams of ginger, 300 grams of water mixed into the fish puree in 3 times, such as all at once to add easy to make the fish velvet soup. The first add 60%, the second add 30%, the third add 10%. Each time you add slowly while stirring, stir until you feel a little sticky, let it sit for a while, then add the next liquid mixing. Mixing techniques first slow and then fast, first light and then heavy, and must be mixed in one direction. The amount of salt depends on the texture of the fish and even the temperature, as appropriate, increase or decrease. Then 120 grams of egg whites (yolks do not) beaten with chopsticks, and then added to the fish puree in three parts, every time you add a full mix after.
6, and finally 30 grams of starch sifted and poured into the fish puree mix (such as confirming that the fish puree mixing in place, completely free of starch). Fish puree mixing success sign for the porridge, the surface has a uniform size of the air holes, bright color and jade white, patting the fish puree when the phenomenon of trembling, mixing can be heard when the popping sound, grab a small group into the bowl of cold water does not sink, that is, to prove that the fish puree mixing is just right. After mixing, let it stand in a cool (below 25 degrees) place for 30 minutes - 2 hours to be used, not too long or too short.
7, blanching: pot of water (outside the amount of material) high heat boiling, turn the fire down to 60-70 degrees or so, keep at this temperature. Fish puree with the left hand tiger's mouth squeezed into the yolk size of the round ball, right hand with a small spoon to scrape down the side of the pot to slip into the pot. Keep a glass of cold water next to your right hand, and dip the spoon into it once you scrape the fish balls, so that the fish paste doesn't stick to the spoon and affect the shape.
8, to be fishballs see white, let stand for 5 minutes, to prevent fishballs outside the old inside, and can be gently push the back of the spoon. Water if boiling plus a little cold water, always keep the temperature between 65-95 degrees, so that the fish balls tender, avoid high fire and high temperature (more than 100 degrees) fish balls will be rough loss of tender. To be fish balls floating on the water surface, white, small bubbles rise at the edge of the pot, you can fish out into a basin of warm water to soak to prevent the loss of water tenderness and discoloration.