Select materials. The choice of materials includes the type and size of fish. It is better to use herring, grass carp, silver carp, carp, eel and flounder as fish balls, especially herring and flounder, because herring has dense meat, high protein content, low water content, high swelling power and few fishbones. Flat-billed fish is a kind of marine fish. Its meat is prickly, delicate and tender, and it tastes delicious and refreshing. The size of fish should be moderate, and it is best to choose 1500g-250g fish.

Scrape meat. Wash the fish, wash it, remove scales and internal organs, divide it into two halves, soak it in clear water for 30 minutes, remove blood stains and impurities, and then take it out. A complete fish has three dividing lines and four muscles, two of which face the head and the other two face the tail. When operating, scrape along the fiber line, and the inclination angle of the knife is preferably 45 degrees. Scrape until the bleeding stops.

Mud making. Put the scraped minced fish on the chopping board, and break up the fish with two broad-backed kitchen knives for about an hour each. If you see a thick fishbone, pick it out at any time. When the fish is knocked loose, chop it gently with a knife. Chopping is to chop up the remaining fine spines. Chop it for about half an hour, and the fish will be muddy. When twisted by hand, there is no graininess.

Question 2: How to make a video of authentic fish balls? Foreword of video tutorial Fish balls will always be kept in the refrigerator. This fish ball can come in handy when there are no specialties at home or when you want to make some flour. Just like when there are only a few loofahs left in my refrigerator tonight, the benefits of this fish ball come. Making fish balls and loofah soup is my son's favorite.

Question 3: How to eat video ingredients: 300g boneless fish, 1T raw flour, appropriate amount of salt, appropriate amount of sugar, appropriate amount of pepper and appropriate amount of ice water.

Manufacturing steps of handmade fish balls

1. Stir the fish into mud with a cooking machine;

2. Add all seasonings and continue to stir;

3. You can add a little ice water in the middle to cool down until the slurry starts:

4. Boil the water and turn off the fire;

5. Squeeze the fish paste with a tiger's mouth and put it in the pot;

6. After squeezing a pot, boil over high heat until the fish balls float.

Question 4: How to eat video materials well?

condiments

Two pieces of fish

Pork150g

condiments

energy

1 small piece

garlic

1 piece

verdant

1 root

Eggs (of hens)

1 piece

salt

1 spoon

Chinese prickly ash powder

1 teaspoon

starch

10g

Sichuan pepper

10 pieces

Method of self-made fish balls

1.

Wash two fish for later use.

2.

Ginger and garlic are minced, and onion is minced and soaked in water for later use.

3.

Peel and chop the fish (it is more convenient to have a cooking machine, and it can be made into a paste. If I don't have it, I'll use chopped fish and try to break it up)

4.

Chop pork and add pepper (or pork is not needed).

5.

Mix the fish and pork.

6.

Pour the prepared onion Jiang Shui into the fish and add it according to the amount of meat.

7.

Add egg white

8.

Salt

9.

Add pepper

10.

Add starch

1 1.

Stir with chopsticks for a while, and it will be more elastic after gluing.

12. Scoop the stirred meat into balls with a small spoon and cook it in a pot (or squeeze the meat into meatballs by hand).

13.

Let the ball float.

Question 5: How to make fish balls and beef balls by hand? Technical video tutorial ingredients

500g beef

Eggs, 2 grams of food

Sichuan pepper

Ginger is a proper food.

30 grams of soy sauce

Salt10g

Appropriate amount of pepper

Appropriate amount of chicken essence

Starch 30g

Sesame oil 30g

The practice of beef balls

1. Let the seller stir the beef into fine meat!

2. Add salt, pepper, soy sauce, eggs and chicken essence and stir in the same direction!

3. Boil pepper and ginger in water, just water!

4. Add a little bit to the meat stuffing and keep stirring the meat stuffing until it becomes hard. No, add starch and sesame oil and mix well!

5. Squeeze into a ball with your claws, or reunite with a spoon!

6. Don't go into the water until all the groups are finished, so as not to worry!

7. Put the meatballs in a half-open state and cook for ten minutes to remove the cold water, which is even more powerful!

8. Beef balls are ready!

How to watch this dish with a mobile phone?

skill

The meat stuffing must be stirred vigorously in one direction, and it will be very thick until it is stirred vigorously. After cooking, add vegetables and a little chicken essence and pepper powder. It can be eaten like soup and meat, or it can be frozen. It is very convenient to carry around!

Question 6: How to make super elastic fish balls by eating videos at home?

1.

) Starting from the tail of the shad, slice the fish bone with a knife.

2.

Peel the shad meat and cut it into small pieces, then chop it into fish paste for later use.

3.

Put the minced fish into a large bowl, add ginger and onion water several times, stir evenly, add salt and stir vigorously clockwise until gelatinized, then add egg white, stir and then add raw flour to continue stirring and beat a few times.

4.

Add water and ginger slices to the pot and cook to about 80 degrees. Squeeze the fish paste into pills and put it into the pot. Cook on low heat until the fish balls float, and take them out for about 2 minutes.

5.

Heat the oil in the pan and saute the ginger slices. Put the fish bones in the pot and add a little cooking wine. Then add boiling water until the fish soup turns white, add fish balls, chopped green onion, coriander powder, add salt and a little sesame oil and take it out of the pot.

6.

The fish balls made by myself are q and fresh.

7.

Even the soup is delicious.

Question 7: How to eat video materials well?

condiments

Fish 500 grams

condiments

albumen

three

condiment

salt

16 g

soybean

2 tablespoons

verdant

1 segment

energy

1 block

garlic

4 petals

water

200 grams

vegetable oil

20 grams

White granulated sugar

Proper amount

Cauliflower

1

tapioca flour

125g

The practice of braising fish balls in soy sauce

1. Scrape the fish back to make minced fish. Look at the advantages of scraping. It's easy to remove fishbone.

2. Cut the ginger onion into powder and chop it with minced fish.

3. Put the chopped minced fish into the basin.

4. Add cassava starch, egg white and water and stir the fish in one direction.

5. Squeeze the fish balls into clear water, cover and cook for 5 minutes. Fish balls are ready

6. Put a little vegetable oil in the pot and fry fish balls.

7. Fry the fish balls into golden brown.

8. Add garlic and braised soy sauce, stir fry, add sugar and a little water and stew for a while.

9. Remove the pedicel of broccoli, tear it into small flowers, wash it, scald it with boiling water, pick it up, put it in a neat circle and put it on a plate.

10. Put the prepared meatballs in the middle.

Question 8: How to eat good video ingredients?

condiments

Grass carp; Buji fish

project

condiments

salt

Proper amount

energy

Proper amount

verdant

Proper amount

coriander

Appropriate amount of green pepper

Proper amount

Light soy sauce

Proper amount

oyster sauce

Proper amount

refined sugar

Proper amount

Yellow sweet pepper

Proper amount

pepper

Proper amount

Cooking wine

Proper amount

step

1. First cut the onion into chopped green onion, coriander stalk into powder, ginger into powder, a little slice, yellow pepper into rhombic slices, green pepper into rhombic slices, and red pepper into rhombic slices.

2. Grass carp goes from head to tail, removes fishbones, and slowly scrapes off the fish with a spoon.

3. Prepare the juicer, pour in the fish, add a bowl of water, and squeeze into fish pulp.

4. Prepare fish sauce, add chopped green onion, Jiang Mo and coriander, and stir until it becomes sticky.

5. Prepare a bowl, pour in two spoonfuls of cooking wine, add one spoonful of oyster sauce, one spoonful of sugar, half a spoonful of salt, pour in a proper amount of water and stir well.

6. Prepare half a pot of oil, heat it to 60%, knead the prepared fish stuffing into fish balls, put them in the pot, fry until golden brown, and take out the oil control.

7. Leave the bottom oil in the pot, stir-fry the ginger slices for a few seconds, add green pepper, yellow pepper and red pepper, stir-fry for a while, then add the fried fish balls, pour in the mixed bowl juice, stir-fry evenly, and then take out the pot.

Question 9: Video materials of Huangpi Fish Pills.

Fish paste 300g, fat pork 100g, water 150g, chicken powder 6g, white powder 40g, pepper powder 5g, salt 5g, sugar 6g and sesame oil 5P.

working methods

1. Mix seasoning A with water to make slurry.

2. When the fish slurry is stirred to be thick, first add the 1/2 slurry in the method1. Continue stirring until the water is completely absorbed, then add the remaining 1/2 slurry and stir evenly.

3. Add fat pork and sesame oil to the fish sauce of method 2. Stir well.

4. Boil the water until it boils, then squeeze the fish paste of method 3 into a ball by hand and put it into the water, and repeat the steps until the fish paste is used up. Cook the fish balls until they completely float on the water, and then fish them up and eat them.

Question 10: How to make a good video of curry fish balls rice?

Wash onions and carrots and dice them for later use.

After the quick-frozen fish balls melt at room temperature, put them in boiling water for two minutes and take them out for later use.

Put oil in the pan, add chopped green onion and diced carrot, stir-fry until fragrant, and add appropriate amount of water.

After boiling, add curry blocks to boil, stir well with ingredients, add fish balls and continue to cook for five minutes.