Why do fish balls need oil?
Can make fish balls tender and taste better. It will be more q to add some starch fish balls appropriately.
In order to enhance the elasticity of fish balls, a certain amount of starch should be added when stirring fish slurry. Potato starch has the best elasticity, followed by corn starch and wheat starch. After actin is dissolved by salt, protein's gel looks like a reticular structure. After adding starch, the network structure will be encrypted by starch. At the same time, the addition of starch enhances the water absorption of protein sol and prevents jelly from separating out. In addition, starch, as an emulsifier between fish protein, fat and water, enhances the viscosity of fish sauce, which is not only beneficial to the formation of fish balls, but also improves the elasticity of fish balls. However, the amount of starch should be moderate, too little and insufficient thickening power, which can not meet the production requirements; Too much is easy to harden and the buoyancy is small, which also affects the quality of fish balls.
How about Taiwanese fish balls?
The traditional practice is to select fresh fish, take some fish meat, and mix some with fishbone, then grind it into minced fish at low temperature, then add minced fish and salt into a wooden mortar and beat the minced fish hard. The salt-soluble protein in fish will recombine into a network structure and finally become a delicate and shiny fish paste. Then dig the fish paste into a ball with a spoon and cook it in boiling water to make fish balls. Nowadays, most machines are used to beat fish pulp.
There are many kinds of fish balls in Taiwan Province Province, among which the crispy fish balls are also called "crispy fish balls". Taiwan Province Yuanzhi Fish Pill, Freshwater Shark Pill, South Australia Ghost Knife Fish Pill and Kaohsiung Flag Fish Pill are the four representative fish balls in Taiwan Province Province. Fish balls have a long history in Taiwan Province Province. After a long period of improvement and development, Taiwanese fish balls have formed their own characteristics, with delicious, nutritious and healthy food characteristics. Good taste, white and delicate, bright color, tender and crisp, elastic, delicious, with special seafood flavor. Including wrapped fish balls and solid fish balls, of which wrapped fish balls are the most distinctive. Representative fish balls wrapped in hearts include sea urchin Xiantao, seafood soup bag, deep-sea abalone ball, Mayflower ball, crab seed Xiantao, crab seed fish wrapped in eggs, cod spinach ball, cod cheese bag, scallop sea cucumber bag, golden cheese heart roast and cod tofu. Well-known solid pills include crab roe lobster balls, cod shrimp balls and crab roe squid balls. The better fish balls sold in the market are the fish balls fished and broadcast in Kakuwa.
How to make fish balls delicious?
For quick-frozen fish balls, netizens have said that the cooking method is not too complicated, that is, add onions and salt to the soup, and then add some white vinegar to cook. Don't let go of many other materials, which will confuse the taste. Make delicious fish balls, but the fish balls are not elastic enough after cooking. It depends on the soup. Fish balls are delicious, so is fish ball soup. This bowl of fish balls is a success.
To make delicious fish balls, we must first look at what fish balls are made of and whether they are elastic. Only when they cook like this can we eat delicious fish balls. How to make fish ball soup well depends on everyone's taste. Some people like to add it to make it hot and sour, and add some seafood to enrich the ingredients. The whole pot of fish balls is more delicious and has a layered taste. However, taste is also subjective. How to make it delicious depends on everyone's taste.
Don't overcook fish balls. If they are too soft, they won't taste so good. Pay attention to this. When the fish balls swell and float on the water, they can be eaten. Fish balls cooked in clear water are ok, but it's better to buy a thick soup treasure to make fish balls cooked at the bottom of the soup.
Fuzhou fish ball method
1. Peel the shark meat and wash it.
2. Scrape the fish slowly in one direction with a knife.
3. Add 50 grams of water to the clean fish and put it in a blender to make fish sauce.
4. Pour the fish paste into a large basin, add salt, and stir in one direction with a manual stirrer.
5. Pour sweet potato powder in several times, and add monosodium glutamate and fish sauce to taste.
6, and continue to beat for 30 minutes (the longer the beating time, the thicker the fish balls), and then take some fish paste and put it in clear water to see it float, and the fish paste is completed.
7. Mix chopped pork belly with soy sauce, salt, sugar and chopped green onion and divide into several portions.
8. Hold the fish paste in your hand and put the stuffing in the fish paste.
9. Pull the fish paste with your thumb to cover the filling, then gently squeeze it with your palm to squeeze the fish paste and the filling together into a ball.
10, scoop up the meatballs with a round spoon.
1 1. Gently put it into a pot filled with clear water, and let the fish balls come out of the spoon by the buoyancy of the water.
12. After all the fish balls are put into the water, simmer slowly when using.