Hello! Cuttlefish balls are delicious, but do it really is very troublesome, very troublesome, it is recommended, it is best to buy ready-made cuttlefish balls to the supermarket to do dishes to eat. A: cuttlefish ball production process: method is: after the fish clean, in addition to the skin to remove the bones and thorns, and pick off the red fish meat, put into the water slightly rinsed, and then to the cutting board with the back of the knife rows of whacking, to the fish meat after the loosening of the blade of the knife rows of chopped into velvet puree, and then several times to add the cold fresh broth and green onion and ginger juice, stirred into a thin slurry in a single direction by hand, adjusted to the refined salt, and continue to whisk to the clay velvet is extremely viscous, and then added in turn to have been stirred up egg white, grease and starch, and then added to the egg white, fat and starch, and then added the egg white, fat and starch, and then stirred into the mud. Then add the egg white, grease and starch in turn, stirring quickly, stirring into the color of milky white and bright, delicate, glutinous and loose bubbles of fish grits. At this time the fish grits can be squeezed into lychee-sized balls, into the cold water pot heated to the edge of the pot bubbling and not boiling and keep a certain amount of time, to blanch the balls cooked, fish out and float into the cold water, that is. Second: the need to pay attention to a few points: fish ball production is successful, naturally, many reasons. The following is the production of fish balls need to pay attention to a few points: 1. fish selection: the production of fish balls, we usually use grass carp, silver carp, white fish, catfish and other fish. Due to the different types of fish, their muscle tissue in the myosin and actin content is not the same, containing fiber and connective tissue also has a certain difference, so different fish meat on the quality of fish balls is a certain impact. Fish meat with high protein content and low fat content is generally preferred for making fish balls. A high fat content reduces the elasticity of fishballs because fat hinders the formation of the mesh structure of protein molecules. Secondly, the freshness of the fish will also affect the quality of the fish balls. Fresh fish meat does not undergo protein denaturation, thus it is a prerequisite for making fish balls. On the contrary, if the fish meat exceeds its autolysis period, the quality of fish balls will be affected. 2. How to improve the color of the finished product: To make the fishballs with milky white and bright color, we should start from the rinsing of the fish and how to row the whacking process in two details. Rinsing the fish can remove the blood stains, impurities in the fish and the hemoglobin pigment in the muscle. However, it should be noted that the rinsing of fish can not be long, long time rinsing is hard, row pounding is difficult to become velvet, and reduce the viscosity of its coagulation. Row whacking the raw materials of the technique on the color and luster of the fish balls have a greater impact. Generally should be the first light and then heavy techniques on the raw materials row pounding, do not start in a hurry and too much force, the result is that the fish particles are not only difficult to become close to the velvet outside, but also bring up the anvil wrench on the wood shavings and other impurities. Another point to note is that the row of pounding in the middle of turning do not use your hands, and at the same time to grasp the rhythm, shorten the row of pounding time, which is conducive to the color and texture of the fish velvet. 3. The effect of auxiliary materials on fish balls: In Sichuan cuisine, there is a saying that grits should be made with "one water, two salt, three egg, four oil and five starch", which shows that there are some rules for adding auxiliary materials to the grits. Water can play a role in diluting the role of fish mushrooms, fish mushrooms can be strongly solvent, so that a large number of water molecules arranged in the surrounding. Since the arrangement of water molecules is directional, and at the same time due to the role of electric charge, so the mixing must be in one direction, otherwise it will destroy the arrangement of water molecules, then the fish mushrooms spit water. The amount of salt used to make fish balls is very important. Basically, fishballs are formed by utilizing the salt-soluble and heat-condensing properties of proteins. If the amount of salt is too little, the amount of myosin and actin dissolution is not much, the formation of soluble adhesive viscosity is not strong, the network formation force is weak; too much salt will play a certain role in dehydration, so that the water holding properties of the fish ball is reduced, resulting in denaturation of the protein traits are destroyed, reducing the elasticity of the fish ball, affecting its taste. The production of fish balls need to add appropriate amount of egg white and oil. Egg white has the characteristics of strong draught and good coagulation, and the purpose of adding is to increase the gelatinization and maintain the elasticity and tenderness of fish balls. The purpose of adding oil is to increase the delicate, smooth and tender texture of the fishballs, and has the effect of whitening. However, it should be noted that the egg white and fat should not be added too much. Because the egg white has expansion, add more, when the fish ball heating will make its surface is not smooth, affecting the appearance of the fish ball; and add too much fat, it is easy to make the fish ball inside the honeycomb, resulting in a coarse texture and greasy. Starch is a kind of adhesive and thickener. Adding starch to fishballs will enhance their water absorption and increase their plasticity, which is conducive to molding. However, the amount of starch should be appropriate, too little, the viscosity of the fishballs is not enough; too much, the fishballs will be hard, the color is not white and the buoyancy is poor. 4. fish ball heating and fire: heating will make the fish protein coagulation to fish balls cooked. However, should master the blanching of fish balls blanching fire. The method is: fish ball billet should be put into a pot of cold water, and then moved to the mouth of the fire, with the rising temperature of the water in the pot, the elasticity of the fish ball to enhance until the pot of water in the pot bubbles, turn the fire to maintain the water temperature for about half an hour, the fish ball will be blanch cooked. However, it should be noted that: if the water temperature is lower than 60 ℃, fish balls will denature and lose viscosity, the finished product structure is loose, or even fragmented and not shaped; and if the water temperature is more than 100 ℃, the fish balls will appear multi-fibrous, which affects its texture. Ideal heating temperature of fishballs to control the temperature between 80 ~ 90 ℃, keep half an hour is good. In short, we want to do a good job of fishballs must be made to modulate the fish puree six does not hurt, six do not lack (water, salt, oil, egg, powder, flavor); stirring good fish grits color white, moist, tender, smooth, no impurities; blanching to master the fire, you will be able to make high-quality fishballs to. Third: cuttlefish balls with dishes: 1. fried cuttlefish balls: /Images/CaiPu/pic4115.jpg Main ingredients: cuttlefish balls 10 pepper salt appropriate Practice: cuttlefish balls cut cross knife, put into the frying pan fried to golden, fish out dipped in pepper salt can be eaten. 2. cuttlefish balls in soup: Ingredients: cuttlefish carrots, spinach, parsley, eggs onion, ginger, pepper, salt, chicken essence, cooking wine, starch, sesame oil Method: 1, the carrots cleaned and boiled, spinach cleaned and blanched, cilantro cleaned and cut into segments; 2, cuttlefish take the meat with a blender with salt, eggs, pepper, cooking wine, starch and beat into a puree; 3, cuttlefish puree is divided into two parts, one is half a half plus carrots beat into red The other half is to add spinach into green cuttlefish puree; 4, sit in the pot on the fire will blanch into a two-color cuttlefish puree two-color cuttlefish balls with salt, chicken essence, pepper seasoning loaded into the soup plate sprinkled with cilantro drizzled into the sesame oil can be. Thank you!