What is the best choice of fish to make fishballs?
In fact, the food is not the best, only better, or more appropriate, in many parts of our country have to make fishballs, the raw material used in fish are different, some with freshwater fish, but like in the Chaoshan region, or sea fish used more, there are the following kinds: sea eel, horse mackerel, Spanish mackerel, and one of the most common Nago fish.
The fish, commonly known as Nago, is scientifically known as "snake mullet" in Chaoshan. This lives in the ocean warm water in the lower layer of ferocious carnivorous fish, due to the production of large, delicate meat, white and fresh, although the fish small thorns more, but after skillfully picking the bones, scraping the meat, pulping, squeezing the ball, cooking the ball and other processes, and finally presented to the people to consume the fishballs, not only is no annoying thorns, and then there is no fishy flavor, but only the ultimate fresh flavor, and crispy texture. So far, in the Chaoshan region to do the most fish balls with "non-it".
What steps are needed to make fishballs?
To make delicious, Q-bouncy fishballs, first of all, you must use fresh fish as raw materials, and secondly, go through a fine production process. Here we take the fish as an example to explain in detail:
The first step, picking up the meat: fish clean and remove the head and tail, open the belly to remove the middle of the main bone, the horizontal knife to scrape out the fish, chopped into minced fish.
The second step, beat the fish pulp: put the processed minced fish in a shallow wooden barrel, add egg white, and then beat the hand vigorously, while beating the edge of the brine, this process is called "playing fish balls". Minced fish should be beaten to have a certain gelatinous state, which requires thousands of beatings to achieve the crisp texture of the fish ball, belonging to the strength of the work.
The third step, squeeze the fish ball: beat the good minced fish can not be long put, must be immediately squeezed into fish balls, squeeze the good fish ball into warm water to set, and remove excess salt. This is somewhat similar to the process of making other meatballs.
The fourth step is to cook the fishballs: usually for better preservation of the fishballs, the fishballs are usually cooked first, put the shaped fishballs, into small bubbles of slightly boiling water, and keep the heat on medium-low to cook slowly until the fishballs are all floating, then pick up and set aside to cool.
Conclusion: Do fishballs whether you choose saltwater fish or freshwater fish, the main premise must be fresh fish, do their own fishballs at home, as long as the right family taste needs, eat healthy, eat delicious is the best choice.