fish ball
Many people have asked me how to make fish balls these days. I also learned the method of making fish balls from my grandfather, so today I will teach you how to make handmade fish balls. The method of fish balls is not as simple as everyone thinks. You only need to fry the fish fragrant and tender, and you also need to master some key skills. The method I taught you today is not particularly difficult. It only takes you three minutes to read this article carefully. I believe that after reading it carefully, you will be able to make fish balls that are fragrant and tender, not fishy at all, and more delicious than what you bought. I hope everyone can make authentic Hubei fish balls after reading it!
fish ball
Ingredients: 250g fish, egg white 1, 20g starch, onion (or shallot) 10g ginger 10g salt, 5ml ice water.
Production method:
1, the first choice is to soak the fish in clean water 1 hour or so until the fish becomes very white. Soak the fish 1 hour, so that all the blood in the fish is soaked out, so that the fish balls are very white!
2. Then put the fish in a meat grinder, and take the fish out for later use. If you don't have a meat grinder at home, you can scrape off the fish layer by layer with a knife, or chop the fish with a knife!
3. Clean the ginger and green onions, then put them into a blender, add 100g ice water into the blender, then crush them, filter them, and leave water for later use.
4. Put half of onion Jiang Shui into the fish and stir well, then put the other half of onion Jiang Shui into the fish and continue stirring in one direction for 10 minute until the fish paste is stirred well, as shown in the following figure.
5. Then put the egg white, starch and salt into the fish paste, and stir it unidirectionally for 10 minute. When the fish paste is very soft, pinch a fish ball and put it into the water. If the fish balls can float, it means that the fish balls are ready.
6, put the right amount of water in the pot, then squeeze the fish paste into fish balls, then open the fire, cook the fish balls, and then pour a little chives and white vinegar to eat.
fish ball
Three skills of making fish balls:
1. When mixing onion and ginger water, you need to use ice water, because when mixing fish sauce, the temperature of the fish will rise. If the temperature is too high, the fish balls will not be tender, but using ice water can prevent the temperature of the fish from rising!
2. Don't put salt at the end when stirring the fish balls, because putting too much salt will make the fish not absorb water and make the fish tender!
3. When cooking fish balls, you need to put a proper amount of water in the pot, and then squeeze the fish balls into the pot to cook together. You can't squeeze the fish balls when cooking, which will cause the fish balls to be broken due to uneven heating!
fish ball
Teach you how to make handmade fish balls in 3 minutes. It's fragrant and tender, not fishy at all, and it's more delicious than bought. This is how Master Hu shared fish balls with you today. This kind of fish balls tastes quite elastic, and I will teach you a particularly tender and refreshing fish ball method immediately afterwards. I think the fish balls are well made today. Please give me a compliment and attention. More practical kitchen tips will be shared later. Thank you for your support! Original pictures and texts are prohibited from being reproduced without permission, and stealing pictures and washing manuscripts will be investigated!
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