Fish balls, which often appear on the dining table, are not only as white as porcelain, but also have a very elastic taste. But there are some obvious feelings that there is no such game. Why? How to make elastic fish balls?

1, the elasticity of fish balls is related to the freshness of the selected fish. The fresher the fish, the better the elasticity of the fish balls.

2. The elasticity of fish balls is related to the water contained in fish. The less water, the better the elasticity of fish balls. Therefore, before making fish paste, we should hold the fish with our hands and remove the water.

3. The elasticity of fish balls is related to starch. After chopping the fish, add some starch and a little water and mix well, then stir with an eggbeater. Stir hard, the thicker it is. Potato starch has the best elasticity, followed by corn starch and wheat starch.

4. You need to add the right amount of egg white to make fish balls. Egg white has the characteristics of strong edible ability and good coagulation effect, which can increase the cementation and maintain the elasticity and tenderness of fish balls.

5. The elasticity of fish balls is also related to the amount of salt. Fish balls are made by using the salt solubility and thermal solidification characteristics of protein. If the salt content is too small, the amount of dissolved myosin and actin is not much, and the viscosity of the formed sol is not strong, and the network-forming force is weak; Excessive salt will dehydrate the fish balls to a certain extent, thus reducing the water retention of the fish balls, leading to denaturation and destroying the protein characteristics, reducing the elasticity of the fish balls and affecting their taste.

6. Heating is the key to the elasticity of fish balls. The elasticity of fish balls will be enhanced after heating. When fish balls are marinated with slow fire and warm water (about 60℃) until they are mature, they can achieve the effects of smooth and refreshing appearance, strong elasticity, freshness and delicacy. ...

How to eat fish balls at home

Now that we know how to make fish balls better, let's see how to eat them. Bian Xiao introduced a crispy and delicious curry vegetable fish ball pot.

Ingredients: 6 tomatoes, 1 potato, 2 carrots, 1/2 pumpkins, 5 purple onions, 1/4 broccoli, 1 apple,100g fish balls, 500ml curry sauce and broth (or

Exercise:

1. Cut the pumpkin, remove the seeds and cut into small pieces. Wash and slice tomatoes. Wash potatoes and carrots and dice them. Peel the onion and cut it into thick slices. Wash broccoli and break it into small flowers. Wash the apple, leave the peel and cut it into cubes.

2. Add a little oil to the pot and heat it. When it is 60% hot, add onion slices and stir-fry until fragrant. Then add pumpkin, potato, carrot and curry sauce and stir-fry for a while.

3. Pour the broth (or clear water) into the pot, cover it with high fire, then turn to low heat and stew for 20 minutes, stirring from time to time to avoid burning the bottom of the pot.

4. Finally, put the fish balls, broccoli, apple pieces and tomatoes in, bring them to a boil, and then simmer for 10 minute. Finally, add some salt, sugar and white pepper to taste.