Practice steps:
One, the preparation of green onion and ginger water
1, the green onion and ginger rubbed out the juice in a bowl with water to soak standby
Second, scraping the fish mushy
1, the grass carp slaughtered and washed after picking the spinal bone, sliced off the fish meat in two halves, and then remove the fish abdominal spines of the large Thorn
2, take off the fish on the cutting board, the knife tilted to the right 45 degrees or so in one direction to scrape
3, this time the surface of the knife there will be fish velvet, a little bit of collection, if there is a spiny fish can be picked out
Scrape out of the velvet to ensure that there is no thorns, to do the texture of the meatballs is also more delicate, if you use a knife to chop then there will be a short small thorns, the family has a good old man and child or use a knife! The first thing you need to do is to use a knife to scrape the fish.
Three, beat the pulp
1, pulp scraped fish balls into a large bowl, add onion and ginger water in one direction, stirring constantly for about 5 minutes (first add the amount of fish 1/3 of the amount of onion and ginger water)
2, and again add one-third of the fish onion and ginger water to continue to stir (because of the different water content of different fish, so be flexible in controlling the amount of water added)
3, Add the last one-third of the onion and ginger water and mix thoroughly, add egg white, salt, a little chicken essence, a little starch (the amount of salt for 100 grams of fish to add 1 gram of salt, the amount of starch for 100 grams of fish 10 grams of starch)
4, continue to a direction of non-stop stirring, the addition of salt, fish velvet soon became sticky gelatinous, and repeatedly stirring and wrestling to the hand can be squeezed out of the ball-shaped pills
. (After the water boils, there will be bubbles in the middle of the fishballs, and the meat is not so delicate)3, after cooking, pick up and let cool
Do the fishballs as much as possible in the lower temperature environment, because the meatballs are more sensitive to the temperature. When adding salt to the fish paste, it's best to add it in small portions. The purpose of adding water and starch is to ensure that the fishballs are tender and delicate taste, if you add too much water to make the fishballs thicker, the surface is not glossy, add starch than no starch taste more delicate Q elastic. Fishballs can be boiled or placed on a plate steamed, the taste will be different, I think the boiled more Q-bouncing.