1 How to make fish balls

Ingredients:

2 pounds of herring meat, 1 pound of cold water, 10 grams of minced ginger, 15 grams of salt, cooked food 40 grams of oil, 2 egg whites, 50 grams of starch.

Steps:

First wash the fish, then soak it for more than 1 hour;

Stir the fish with a blender for about 10 to 15 minutes:

Put the beaten fish into a basin, add cold water, minced ginger, cooking oil, egg white, and cornstarch and stir clockwise for more than 10 minutes, then add salt and stir;

Put the mixed fish meat into the water. If it floats, it means it is ready. If it does not float, it means there is too much salt. You need to add some water and continue stirring. ;

Pour cold water into the bottom of the pot, then squeeze into fish balls, boil over high heat to form fish balls.

Notes on fish balls:

The best choice for fish meat is herring, because herring has high protein content, low fat content, and relatively few spines;

Fish meat It needs to be soaked for 1-3 hours. If the time is too short, the blood will not come out. If it is too long, the fish meat will not be sticky and will not taste good;

When making fish balls, you must submerge the fish balls in cold water, otherwise Fish balls will age. 2 How to make fish balls

Ingredients:

250 ??grams of fish, 1 egg white, 20 grams of starch, 10 grams of green onions (or spring onions),

10 grams of ginger, appropriate amount of salt, 50 ml of ice water.

Method:

Soak the fish in clean water for about 1 hour until the fish becomes very white and then take it out;

Soak the fish for 1 hour After a few hours, the blood in the fish meat can be soaked out, so that the fish balls will be very white;

Put the fish meat into the meat grinder, stir the fish meat into mince, take it out and set aside . If you don’t have a meat grinder at home,

You can also use a knife to scrape off the fish meat layer by layer, or you can use a knife to chop the fish meat into fine pieces;

Cut the ginger , wash the green onions, then put them into a blender, and add 100 grams of ice water into the blender at the same time.

Then smash them, then filter, and keep the water for later use;

Put half of the onion and ginger water into the fish, stir evenly, then add the other half of the onion and ginger water into the fish,

Continue stirring in one direction for 10 minutes, until the fish paste gradually becomes Sticky;

Then put the egg white, starch, and salt into the fish paste, and stir in one direction for 10 minutes. When the fish paste feels very soft, pinch a fish ball and put it into the water. If the fish If the balls can float, it means the fish balls are ready;

Put an appropriate amount of water into the pot, then squeeze the fish paste into fish balls, then turn on the high heat, cook the fish balls, and pour A little chives

and white vinegar are ready to serve.

Tips for making fish balls:

When stirring onion and ginger water, you need to use ice water, because when stirring the fish paste, the temperature of the fish meat will rise. If the temperature is too high,< /p>

It will cause the cooked fish balls to taste stale and tender, and using ice water can prevent the temperature of the fish from rising;

When mixing fish balls, salt should not be added last. Because adding the salt too late will cause the fish meat to be unable to absorb water,

This will make the fish meat not tender;

When cooking fish balls, you need to put an appropriate amount of water in the pot, and then Squeeze the fish balls into the pot and cook together. Do not squeeze the fish balls while cooking. This will cause the fish balls to be heated unevenly and break.