Everyone loves the delicacy of fish. For example, since I was a child, I have been so fond of eating fish that I got the nickname of "greedy meow". Fish balls can be said to be a frequent visitor to my dining table. When I was a child, I only knew that fish balls are good things with low fat and high protein, so I not only like eating them, but also like cooking them more. However, although fish balls are just a bare meat, I want to make them tender, smooth and soft.

If you want fish balls to be delicious, you must first choose fresh live fish, clean the fish, chop off the head, cut in half, slice off the belly edge and fish bones, and scrape off the fish gradually by scraping, so that not only the fine spines but also the tendons are removed. Then cut the cleaned fish into fish paste with a double knife, the more delicate the better. Then soak a pot of onion Jiang Shui. First, slowly pour the onion Jiang Shui into the fish paste, and stir the fish paste in one direction with one side. This is the so-called fish ball. After stirring evenly, slowly pour water, continue to stir evenly, add salt and cooking wine, stir hard for a few minutes, then beat the egg white, stir it evenly, and add water while stirring, until the fish paste is beaten.

finally, squeeze the beaten fish paste into a round shape, put it in a cold water pot, and turn the fish balls over when the fire is 8% hot. At this time, turn it to a small fire. When the water is about to boil, immediately take out the fish balls and change them with cold water for three times, because the sudden change of cold and hot temperatures will make the ingredients more compact, and the fish balls excited by cold water will naturally not break and taste very Q-elastic. In fact, the key to making fish balls is salt. If it is too salty, the fish balls will melt when the water is about to boil. If it is too light, the fish balls will not be made well if the fish paste cannot be beaten.

detailed methods

1. Bone the fish to get the fish flesh, and chop it into fish paste with the back of a knife (note: the back of a knife must be used, not the tip of a knife or a meat grinder, which is not elastic enough). Take 1 kg of fish paste as an example, pour in 2 egg whites, 1 spoon of cooking wine and 1 spoon of ginger juice to remove fishy smell.

2. Add 2 fat pork and a small amount of coriander powder (if you don't like coriander, you don't need to add it). Fat meat can make meatballs not firewood and taste smooth.

3. Add a little water and stir for a few minutes until the fish is gelatinous. If you stick chopsticks in the fish, it will be fine if they don't fall down.

4. Cut the remaining fish bones after removing the fish into blocks, pour a proper amount of oil into the pot, add the fish bones and a few pieces of ginger after the oil is heated, and cut until the fish bones are golden on both sides.

5. add water to the pot, put 2 spoonfuls of ginger juice and cook for 1 minutes, and the fish soup will become white and fresh.

6. Take out the fish bones, pour the fish soup into the pot, and then you can start cooking the fish balls.

7. Put a small piece of fish paste in the palm of your hand, slowly squeeze it out from the tiger's mouth, and then scoop out the fish balls with a spoon.

8. After the meatballs are put into the pot, cook them slowly. When the soup is boiled and the fish balls float, they can be put out of the pot.

To make delicious fish balls with elastic teeth

The first thing is to choose fish. Besides the shad raised in special fish ponds, there are also requirements for the "figure" of shad. Generally, it is advisable to choose fresh shad weighing about 2 grams. The gelatin made from over-aged fish is not only rough in taste, but also loose in structure. However, how to add it after the autolysis period?

The second is washing, which is an indispensable part. It is worth noting that moderate rinsing can remove blood stains, impurities and myoglobin in the fish, but the washing time should not be too long, because it will make the fish hard.

the third is beating, which is a very important and patient procedure. The beating time is at least 3 hours, which is a key to test the arm strength and endurance of the pill maker! At the beginning of beating, no seasoning is added, just put the good fish in a large stainless steel basin and beat it hard. The seasoning is used as the "back down" to avoid blocking the "thermal condensation" of fish glue molecules in the beating process and losing elasticity.

the fourth is "additive". Many people think that the refreshing fish balls must be made of borax. In fact, anyone who knows a little about the production of fish balls knows that "adding borax" is just an alarmist. However, it is really necessary to add "additives" to the soon-to-be-completed fish glue, which are limited to salt, water, oil, egg white and the popular enzyme preparation-TG enzyme (glutamine transaminase). Salt can enhance the dissolution of myosin and actin and the viscosity of sol; Water can dilute the gelatin, which can be dissolved strongly, so that a large number of water molecules are arranged around it; However, oil increases the delicate and tender taste of fish balls and has whitening effect; The egg white is also to maintain the tenderness and elasticity of fish balls; Glutamine aminotransferase (Glutamine aminotransferase) promotes the cross-linking between protein molecules of fish, making fish balls more elastic.

finally, the master can squeeze the fish glue into fish balls. After some "cultivation", fish balls can finally be cooked. At this time, the master will put the fish balls into the cold water pot first, and then move them to the fire mouth. With the increase of the water temperature in the pot, the elasticity of the fish balls will be enhanced until the water in the pot bubbles at the side of the pot, and then turn the fire down to keep the water temperature for about half an hour. The cooked fish balls in Xiansha are white and fat.

Tips

1. Add a little water while chopping the fish, so that the fish won't stick to the knife, which is more labor-saving, and the fish will be more tender.

2. after chopping one side, turn the fish below with a knife and chop it, so that the fish will be chopped evenly and delicately.

3. Chopped minced fish should be whipped in one direction, which makes the minced fish more elastic and energetic.

4. If the surimi is too thick and dry, add a proper amount of water to continue beating. If the surimi is too thick, the fish balls will be harder and not tender enough.

5. There is no need to add any other auxiliary materials to the mashed surimi, just add a little salt to taste and an appropriate amount of oil to make the surimi smoother.

6. Round meatballs can be squeezed out by hand. The trick to keep the soup spoon from sticking to minced fish is to dip the spoon in a little cold water before using it.

7. The meatballs should be put into the pot with cold water, heated with minimum fire, and fish balls should be put into the pot while heating, so that the meatballs can be heated more evenly. When the last meatball is put into the pot, the first ones are ripe and float on the water, and there will be no raw or cooked ones.

8. Boiled fish balls can't be boiled in boiling water, otherwise the fish will get old easily and taste very dull. We should cook them at a water temperature of 6℃ to 7℃ until the soup smokes slightly.

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