Can cod make fish balls?
Of course. Frozen cod is usually destroyed in protein, so the fish may be loose when cooking, and the water content of the fish is high, so it is difficult to make meatballs. I suggest you melt the fish first, then chop it into minced meat, then squeeze out the water by hand, then put it in a bowl, add a little egg white, flour or starch, and an appropriate amount of oil, and make meatballs after stirring evenly.
The practice of cod balls
I. Materials
Ingredients: 500g cod meat, 40g water, 50g egg white and 50g wet starch.
Seasoning: salt 4g, onion ginger juice 20g, monosodium glutamate 1.5g, cooked lard 50g.
Second, practice.
1. Take 500 grams of cod meat, chop it into fish paste, add 40 grams of clean water, 4 grams of refined salt and 25 grams of onion and ginger juice, and stir it uniformly in one direction;
2. When stirring until it is thick, try to squeeze a fish ball by hand and put it in cold water. If it floats, immediately add 3 egg whites, 50g wet starch,1.5g monosodium glutamate and 50g cooked lard, and still stir in one direction, that is, fish balls;
3. Then squeeze the material into fish balls with a diameter of 3 cm by hand, put it in a cold water pot, boil it with high fire (keep it slightly open for 3 minutes), skim off the floating foam, and take out the fish balls with a colander.
skill
Fish balls are semi-finished products, so they don't need to be cooked completely to destroy the shape and taste of the balls. Next time you cook soup, put the fish balls in and cook them. Because it is for the baby, it tastes light.
What kind of fish is used in fish balls?
To make fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Because of different fish species, the contents of myosin and actin in muscle tissue are different, and the fibers contained in them are also different from those in connective tissue, so different fish meat has certain influence on the quality of fish balls. Fish balls are generally made of fish with high protein and low fat. The high fat content of fish will reduce the elasticity of fish balls, because fat will hinder the formation of protein molecular network structure. Secondly, the freshness of fish will also affect the quality of fish balls. Fresh fish will not undergo protein degeneration, so it is a prerequisite for making fish balls. On the contrary, if the fish exceeds its autolysis period, the quality of fish balls will be affected. ?